I was picked up at 6:45 am...5:45 am eastern time...for my day at the CIC.
What a great day. I spent about nine hours roaming around the kitchens and bake shops and speaking with students and staff. I was up there to see if they offer a legit program for my students to possibly take advantage of...It certainly was legit.
I toured six or seven kitchens and two dining areas. All of which overlook the water on the outskirts of Charolettetown.
These pics are of a view from the Lucy Maude Dining Room, Chef Bob breaking down an entire lamb in front of his class, and of a student boning out a whole pork loin.
Some of the things I saw/tasted during my day were lots of stocks and sauces made following classic methods, some freshly smoked salmon, house made prosciutto, pork bellies smoking, a great little foie gras and chicken liver pate, plated lunch and dinner service, and a bunch of other cool stuff.
That evening I had dinner at the Lucy Maude. It began with an amuse of a phyllo cup filled with chopped beef tenderloin with goat cheese and a great tomato based sauce. Next were the best mussels Ive ever had. PEI mussels, of course. They were with smoked tomatoes in a cream sauce. Following the mussels was a piece of braised pork belly on a celery root puree and topped with an acidic and slightly sweet glaze (I cant remember exactly what it was). My Entree was bone in pork loin chops on a white bean cassoulet. Dessert was pumpkin creme brulee...I am full!
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