For our practical class this afternoon, we made crab bisque. I didn't think I'd be squeamish with the little monsters but they were much more active then I thought they would be. They kept trying to climb out of the bowl as I was cutting up the mirepoix for the bisque. We also made croutons as garnish with our soup. 
I attended another guest chef demo this week. Each week, the school invites a chef to present a "conference" (a lecture) and a demonstration for the students. This week's guest was a renowned charcutier (pork butcher). We learned all about sausage, terrines, and how to make ham. He made a blood sausage and a chitterling sausage terrine and then he showed us how to make ham starting from the leg of the pig. To make ham, you first debone the pig's leg, then you trim it, inject it with brine, wrap it in a nylon sock, wrap it in elastic bands, vacuum seal it in plastic, cook it, and then slice it for eating. He brought several different terrines and sausages so we were able to taste quite a few things after the demonstration. I was on fat overload afterwards, but it was pretty yummy. I don't think I'll be making any of this at home (especially when the ingredients list calls for fat, fresh blood, and pig snout), but it was educational. For an after dinner snack, we headed downstairs to our neighborhood glacier, Deliziefollie. I had a medium cone of gelato with amarena (black cherry), creme caramel, and tentazione (chocolate). The creme caramel was amazing! Quinn had a tarte tatin crepe to satisfy his apple caramel crepe craving.
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