This being the final practical menu, a lot more concentration was required to execute this menu. A lot of new techniques were studied and were used to make these dishes.
Salad of seared pheasant salad with grapefruit and arugula. Poached quail eggs over an English muffin was the appetizer. The main course consisted of bacon wrapped squab which was first sous vide and later seared, butternut squash puree, toasted butternut squash seeds, roasted shallots and sous vide turnips. To make the bacon wrapped squab, a meat glue was used to ensure the bacon does not fall apart while searing and gives the dish a uniform look. For the dessert, a vanilla souffle was presented with milk foam, creme Anglaise and a shot of espresso.
Another innovative class that will be missed.