Technique

It's been a hhhwhile, I know. What with the holidays and working 60 hours at the new restaurant + 25 hours of school..... I've been sleeping and cooking. That's it (and mostly the latter). Definitely come check out Haddington's as soon as you get a chance, there's some KILLER grub, an amazing wine list (mostly old world European wines), some really creative cocktails, and a great beer list, but we'll talk about that later.

Tonight, I'm going to regale you with tales of Technique Restaurant at Le Cordon Bleu College of Culinary Arts - the fine dining restaurant at school. Five courses. $15. You read that right. There are five categories on the menu: Soup, Small Plates, Salad, Entrees, Dessert. You choose one from 2-7 items in each section. I had the Shrimp Bisque - great; the Lobster Endive Salad - really great; the Spinach Salad with Pancetta vinaigrette and "poached egg" - the egg was overcooked, so no runny yolk :( ; the Braised Short Rib with Celery Root Puree, Brussels Sprouts, and Spaetzle - excellent (except the spaetzle, I don't think spaetzle can be good); and finished with the Poached Pears and Butter Pecan ice cream - yowzers. Not only was the value ridiculous, but the food was REALLY good! Other plates that hit the table for my dining companions included Shrimp Scampi Crostinis, Caesar Salad, the Technique Salad, Filet Mignon with Sauce Béarnaise, Pumpkin Créme Brulee, a Trio of Profiteroles and Apple Pie with Vanilla ice cream. Everything was stellar. I highly recommend checking this place out. The food is really good and the prices won't empty your wallet.

Hopefully I'll be back on the blog wagon regularly. Stay tuned!