Day 7 – Asian Flavors

Mise en place

Today we are going to use the Almond-Chili Dressing and Mango chutney prepared the day before. We first learned to prep the whole dish before actually assembling it. So that’s what we did first: cut, julienne, dice, mix and gather. Then we took either a collard’s green or a swiss chard’s leaf and assembled our roll. I have to say that making rolls is not my forte. I have the worse time plating them an making it interesting… but I am learning. As far as I am concerned as long as it tastes good, that’s the most important for now.

Plating is an art in itself. You might think that since I have a background in design it should come easy.. well not quite. But again I am here to learn and to get better at it.
So here it is:

Spicy Vegetable Rolls

Not too bad and has plenty of room for improvement. It is a delight to watch the instructor just lay the item in the plate and… voilà! It’s beautiful, balanced and visually appealing. Then we also did start Kombucha. I had never heard about this fermented tea and it really sounds interesting. We will see in a few days… Tomorrow will be seaweed day. That’s going to be interesting!

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