Lunch at the Cullinary School

Our CV Red Hat group made reservations to have lunch at Le Cordon Bleu College of Culinary Arts.

 

We were in downtown Scottsdale, a shopping mecca of unique and interesting shops & merchandise. I will show some of that in another post.

We rode the escalator up to Technique, the restaurant for the culinary college students.

I wish I had taken a photo of our table setting. Two knives and a spoon on the right; two forks on the left; a fork & spoon placed above. I knew what to do with all the cutlery, but wasn't sure which bread plate was mine...right or left? I learned left because my table mate to the right worked in hotel restaurant service for many years.

 Our bread basket (we had three flavors of butter for sampling)

 My starter: Watermelon, Mache and Arugula Salad – with goat cheese, kalamata olives, red onions, mint, red wine vinaigrette dressing

Very light and refreshing.

My entree choice:  Pork Schnitzel – served with braised red cabbage, spaetzle with sauce charcuterie

It was very tasty. The only surprise was the horseradish hidden beneath.

What I chose for desert:  Salted Caramel Pot de Crème – with Chantilly cream and almond sable cookie

Also very yummy. 

  

This was my reaction to the experience:

 

Just one of several quotes on the ceiling beams of the college, but this was my favorite.

I will share other choices of our group in another post.