Restaurant Simulation – Foodstock

We had our first restaurant simulation in Alabang after over 2 years! Chef Terence and his class came out with the Foodstock theme and their menu was:

Amuse: Creamy Wild Mushroom Tartlets

Second Course: Saffron Garlic Soup

Third Course: Seared Salmon with Potato Blini, Cider Beurre Blanc and Tomato Tartare

Intermezzo: Lemon and Blueberry Sorbet

Main Course: Sous Vide Pork Tenderloin Salimbocca served with Potato Pave with Fig and Fennel Sauce

Dessert: Strawberry Gelato with Pistachio Meringue, Chocolate Soil and Balsamic Strawberries

Thank you to Chef Erika for helping the students out in baking even on her birthday!

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2 thoughts on “Restaurant Simulation – Foodstock

  1. Cristina Crescini says:

    Love the food served on your simulation-foodstock! Great job for all the students and their chefs. Kudos to the school!

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