International Cuisine Spring 2020

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International VICTORIAN ITALY OKTOBERFEST KOREA PERSIA CHRISTMAS Cuisine rd October 6th October 20th November 3 November 17th December 8th Fall 2021 Take a gastronomical trip around the world with our Amuse Amuse Amuse Amuse Amuse International Cuisine class. Beignets with Terrine of Sole and Maeuntang Dolmeh Bargeh Mo Vol-au-Vent à la spicy fish soup Financière You’ll receive attentive Mortadella Mousse Salmon with Lobster grape leaves stuffed and Sorrel Sauce with lamb and rice service from our students as you enjoy a carefully First Course First Course First Course chosen seasonal menu Seafood Poached in First Course Bibimbap First Course Cream of Mushroom rice bowl with beef, Soup from around the world. Olive Oil with Yellow Pea Soup, Berlin Adasi Radicchio and Style vegetables and lentil and tomato soup Wines available by the Asparagus Mayonnaise gochujang sauce glass. Second Course Second Course Second Course Watercress Salad with Second Course Roasted Parsnip Salad Second Course Tamarind Fish Cheese Balls and Semolina Gnocchi with with Hazelnuts, Blue Japchae French Vinaigrette Dinner Seatings Taleggio and Pancetta Cheese, and Wheat stir fried glass noodles 7:00PM Beer Vinaigrette Entrée Lamb Kebabs in Entrée Select Wednesdays Entrée Entrée Pomegranate-Walnut Roast Duck, Brussels Oct. 6th – Dec. 8th Braised Rolled Veal Entrée Korean-Style Braised Marinade Sprouts, Duchesse $45 per person Breast with Parsnip Jagerschnitzel, Short Ribs Potatoes (includes 8.25% tax) Puree Spaetzle, Sauerkraut Dessert Sholeh-Zard Dessert Saffron Rice Pudding Dessert Dessert Dessert Bukkumi Plum Pudding and Hard Ricotta Trifle with Apple Strudel pan fried rice cakes Sauce For further information or to Amaretto Jelly with sweet red bean make reservations, visit the filling Waterleaf page in OpenTable or call 630-942-2284. .

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Fish Stew This Is a Super Easy, Hearty Recipe That's Also Very Versatile. You
Fish Stew This is a super easy, hearty recipe that’s also very versatile. You can use any amounts of different fish and shellfish and to make it even more filing, add some cooked new potatoes, chickpeas or beans. Greens like spinach, green beans or peas also work really well. Using our homemade fish soup as a base, this dish is inspired by the famous French fish stew bouillabaisse from the port city of Marseilles. It’s a very fragrant stew to which you can add a variety of fish and shellfish. All of the following ingredients are available in our shop. Ingredients: 200g salmon or mixed firm fish 1 tub Sandys fish soup ¼ bunch of parsley roughly chopped 1 lemon 1 pot of Rouille red pepper sauce - optional Tip: To test the fish use a thin knife or skewer and push into the thickest part of the fish, if it slides in with no resistance or springiness it’s done! Place a large dollop of Rouille sauce on top the stew, with a lemon wedge and dressing of parsley before serving. Method: - Put the sauce in a pan - Place the salmon on top placing a lid on the pan and steadily bring the stew up to the boil - Once it starts to bubble, reduce the heat to a gentle simmer until the fish is cooked this should take about 12 – 15 minutes - If using raw shellfish cook in the sauce for approximately 5 minutes until they are all open - If using our frozen seafood mix or cooked shellfish make sure it is defrosted and simply heat through in the sauce - If the sauce gets to thick just add a touch of water .
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OLDWAYS AFRICANA SOUP in STORIES Edited by Stephanie Y
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