short menu.

Blueberry Pancakes & Sausages
Golden Brown Blueberry Pancakes with Maple Vanilla Syrup
served with
Free-Range spicy pork sage and thyme sausages



Portebello Mushroom Burger with Sweet Potato Fries.
Cooked tender Portebello mushroom cap topped with red leaf lettuce, red onion, heirloom tomato, pepper jack cheese w/ a chipotle mayo sauce inbetween a toasted whole wheat bun served with
Baked Paprika and Brown Sugar spiced Sweet potato fries.


Dessert
Moist and Fluffy Olive Oil Cake with a basil-apple Sauce.

quiz 1.

1) Tsuji seems to imply that rice is not just rice to the Japanese. How does he demonstrate the importance of rice? What examples does he give? (Cite at least two.)

Tsuji demonstrates the importance of rice to the Japanese by stating that rice was used as a measure of wealth. Samurai’s were frequently paid in kokus of rice. Tsuji also states that rice in households of Japan is the staple, anything else served with it is a luxury but he also states that no matter the meal it is not complete without rice.





2) What sort of writing is the Tsuji piece? What seems to be its main purpose? What does it seek to offer the reader?

The piece by tsuji seems to be written in a descriptive and personal perspective, Descriptive in the sense that it is filled with knowledgeable facts and personal because it feels the writer has a strong connection with the subject. The main purpose of the piece seems to be informative, offering the reader information about the Japanese and their love of rice.





3) Although he is writing in the objective third person, Tsuji does seem to convey
more than just information. In your view, what sort of tone (the mood or
attitude towards his subject of rice) does he demonstrate?

Tsuji seems to convey a deep respect and love for rice.






4) Pellegrini notes a difference between the polenta Americans enjoy and the polenta consumed by the Italian peasant. How does he characterize the difference?

The polenta Americans tend to enjoy seems to be a higher class, expensive dining experience, while the Italian peasant, especially the children, look at it as a cheap filler to get you through the week. The author uses great description to differentiate the two.





5) How would you describe Pellegrini’s tone – that is, the mood or attitude he demonstrates towards his subject?

Pellegrini’s tone is very personal and often comedic. Showing how involved he is in the piece and how much the subject means to him.







6) Briefly compare and contrast the way Algren’s Michigan lumberjacks feed themselves and, say, the way the men and women on a contemporary construction site or at a military camp might eat today. What has changed? What has stayed the same, in your view?

In the piece about the lumberjacks, although written in a descriptive, narrative, it has a strong feeling of nostalgia since things aren’t normally done this way anymore. Things that have changed, in a typical construction site people either bring their own, or rely on other sources for food. The only similarities I see between then and now is the way the workers view the food. The workers view the food as quick sustenance to be eaten in haste then back to work.

a different view.

I never thought about food before until I was old enough to judge it. I went through most of my childhood with a mother whose idea of cooking was either Mac n’ cheese or ordering pizza on Friday nights when nothing else could be made. The rest of my family wasn’t much better either. A trip to my grandmothers meant a trip to McDonalds, burger king, or some other form of cheap food fast that came with a toy. This all changed about halfway through high school.
Around my junior year I was at a local park, just with some friends wasting the day when we decided to use the little pocket change we had to purchase a few cheap pizzas. The grease lingered on top of the cheesy mounds of pepperoni like puddles after a rain. A younger sister of one of my friends was with us, about ten years old at the time, she was an obese child with bad eyesight and a lacking I.Q., she had been held back,. I watched with great engrossment and partial disgust as she wolfed down an entire pizza. I dropped my slice at that moment and I have been a vegetarian ever since, that is at least until I started culinary school. My reasons being I, in all the infinite wisdom of my 16 year old body and mind, decided that it was the meat and grease of this cheap pizza that caused this young girl’s ailments. Since that moment though I’ve cared about everything I put in my body, and my body has been good to me because of it.
I look back at this moment as well and wish my childhood wasn’t filled with happy meals, and wish every child’s life was filled with more wholesome locally grown foods with less pesticides and hormones.
After I started paying attention to what I was eating I wanted to know more. I became an information hound. I was obsessed with where my food came from, what they put into it, howit was made, and why they chose to do the things they did. I was horrified to discover, but not completely shocked, that everything done by the food industry is done with money in mind. Money was the bottom line and the consumer and definitely not the animal or product. I decided to do my entire senior project on vegetarianism and factory farms even going as far as to hold a protest at the local KFC in order to get the message out that hormone filled genetically mutated meats and veggies were not the way to a healthy happy life. As always though I’ve yet to make an impact and I imagine that morals and ethics can be bought cheap, otherwise more people would be conscious about what they choose to consume on a daily basis. I don’t think that becoming a vegetarian will change your life dramatically; I don’t even believe that being a vegetarian is the only way to go. I didn’t disagree with eating meat, I do disagree with not being informed about what you choose to put into your body. Be informed. Know where your food comes from and make smart decisions based on what you know. We can change the damage we’ve done to this planet with ever decision we make, even ones which seem as insignificant as what we choose to eat. I’m hoping that my choice to join the culinary world will allow me to continue my crusade against the way our country views food even if it’s just being able to produce a cleaner food for our bodies, minds, and planet.

Stock

Without stocks a kitchen would not function. What are stocks you may ask? Stocks are a flavorful liquid usually made from bones, vegetables, and herbs that is used to create soups, sauces, and flavor everything from proteins to vegetables. The Aromatic concoction allows the kitchen to run like a well oiled machine, and without it few things could get made. Stock making while simple has very strict rules to abide by. Such as the seven principles of stock making which every chef is well aware of. They are Cold water, simmer never boil, skim frequently, strain carefully, cool quickly, store, and Defat. Following these principles will not ensure you a perfect stock but it will ensure you harnessing a procedure which allows you to become more educated in stock making. Cold water should always be used in order to rid the bones of blood and other impurities and this should be easily acquired if the bones are completely covered by cold water. Rapid boiling on stocks is never desired, this can cause the impurities in the stock to blend with the liquid causing clouding. Simmer never boil. Skimming the stock frequently will make for a much clearer stock. Strain carefully, you want the liquid not the bones, vegetables or herbs in your final product, straining carelessly might cause you to have a cloudy stock. Cool down the stock very rapidly. Placing in an ice bath stirring frequently or even using an ice paddle will help achieve this. Placing hot stock directly in the refrigerator is never an option. Once cooled down you should label and store, labeling is especially important in a working kitchen. A fat cap will form over top of the stock while it is stored overnight this should be removed before use. Stock is a fundamental of the kitchen in which pride and respect should be taken into thought when producing.