Sunday was a wet day, evident by the perseverance shown here by one of our kitchen porters; it was also the day we chose to feature three Raymond Blanc recipes for Formal Hall dinner.
Monday, 7 June 2010
Last Night's Formal Hall Saturday 5th June
It had been a while since we featured a recipe from Franck Pontais' book, Terrines and Verrines, so on Saturday we rectified this by featuring not one, but two of Franck's masterpieces!
Friday's Parlour Evening and the Great British Menu
Great British Menu is a BBC television series in which top British chefs compete for the chance to cook one course of a four course banquet. This year marks the fifth series of the show, with the prize being a chance to cook at a banquet hosted by the Prince of Wales for outstanding local food suppliers. The show began on the 6th of April, and finished last Friday, with the final show showcasing the actual banquet.
Last Night's Formal Hall Thursday 3rd June
Thursday's Formal Hall and BA dinner enjoyed a starter of marinated artichokes with Parmesan and pesto.
Friday, 4 June 2010
Last Night's Fairtrade, Local and Sustainable Formal Hall Wednesday 2nd June
Four years ago, Pembroke became the 2nd Cambridge College to be awarded official Fairtrade status. Since 2006 we've introduced the only vegan tapas bar in a UK college, gone 100% free-range, been awarded Vegan society accreditation, pledged to only serve sustainable fish, etc, etc, etc. Basically, Pembroke has been setting the benchmark for sustainability in catering for a number of years.
Thursday, 3 June 2010
Wednesday, 2 June 2010
Last Night's Formal Hall Tuesday 1st June
Cooking fish encased in parchment paper or foil is a wonderful way to get the best results. The paper or foil holds in the moisture, concentrates the flavor, and protects the delicate flesh. However, preparing fifty or more portions of fish using this method can be very, very time consuming!
Tuesday, 1 June 2010
Last Night's Formal Hall Monday 31st of May
Happy, motivated staff, are the key to the success of any business, and if the photos taken most evenings in the kitchens are any indication, our catering team appears to enjoy their work (at least some of the time!)
Last Night's Formal Hall Sunday 30th May
Thomas Keller's book Bouchon, provided the recipe for Sunday's starter of Smoked and Steamed Salmon Rillettes.
Last Night's Formal Hall Saturday 29th May
We use our commercial grade vacuum packing machine mainly to seal food prior to cooking sous vide, however compressing fruit in a vacuum can yield amazing results!
Last Night's Formal Hall Friday 28th May
Friday marked my 44th birthday, and also the 28th anniversary of my first day of paid employment. Way back in May of 1982, I celebrated my 16th birthday bussing tables at the Silo Restaurant in Knoxville, Tennessee.
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