Wednesday, December 5, 2012

A Mediterranean Lunch

by: Melissa Grindle

To end our three week rotation at UMD College Park Dining Services, we are asked to create a menu for a luncheon that will coincide with our final presentation.  With the help of Chef John, our menu is then tweaked to perfection, and we spend our last day at dining services with him preparing our feast.
Wendy and I decided that our love of Mediterranean food should be the focus of the meal.  With our knowledge of that type of cuisine and some internet research, we created our menu.  However, not without a few edits from Chef John.  His expert opinion helped shape our dishes from so-so to delicious. 

Here is our final menu:

Mushroom and Crabmeat Crostini Gratin

Mediterranean Crunch Salad

Chicken Souvlaki Calzone with Tzatziki Sauce

Israeli Couscous with Dried Fruits and Roasted Squash
Slow Sautéed Carrots with Turnips, Kale, and Parsley-Mint Sauce

Pear Baklava Turnover

Arriving at 8am the Friday of our final presentation day, Wendy and I chopped, sautéed, baked, and grilled until our meal was complete – approximately 4 hours!  It was such a fun day since we both enjoy cooking, plus we learned a lot about knife skills, roasting temperatures, and seasonings that we both felt like better cooks by the end of the day. 

Here are a few pictures of the luncheon and menu items:

 Wendy slicing the pears for the turnovers.

Me, mixing up the walnuts and pecans with some honey.

A woodfire oven to bake our calzones.

Pear Baklava Turnovers 

 Mushroom and Crabmeat Crostini Gratin

 Mediterranean Crunch Salad

 Israeli Couscous and Sautéed Carrots, Turnips, and Kale with a Parsley Mint Sauce

 Chef John!  Our wonderful educator and leader for our luncheon.  Thanks so much for all you did!

Lesson Learned:  Don’t fear new flavors!

1 comment:

  1. This was an incredible lunch that just followed a great 3 weeks completing a variety of activities. Dietitians are such great "foodies"!