That was a fun post. Sounds like school is doing good by you so far.

A fine chinois is a very fine strainer. We had to strain every sauce through the chinois. Chef didn’t state explicitly that we had to strain the sauce and the student asked a question about it.

Thanks!

Kim,
I’m going again next week, looking forward to it. They host dinners 3-5 nights a WEEK, so it’s a pretty happening place. There is a calendar on their site under the events tab, but it only shows the current month I think, members get more of a heads up.

-JD

I love PAC! Great article both fun wise and fact wise. I smell some gougeres in the near future.

Welcome to the world of blogging. I’m looking forward to future posts about cooking for your new client.

Well, how did it turn out? Oxtails are a bit weird, but they can be delicious.