It doesn't seem like that long ago...I was working at A Spot of Tea in Rhinebeck, New York and things where going great. My first two years at the Culinary Institute of America where finished and an associates degree was earned in culinary art. The days seemed to pass by effortlessly.
Lou Jones an instructor for Escoffier at the CIA, owned the restaurant and was training me in both French and British cuisine. During the day we served simple British fair which changed for dinner, focusing on French items based on different regions. The menu during the day comprised of tea sandwiches, scones, treacle tarts, chip buddies, Toad in the hole, Bangers and mash, and spotted dick with custard. While the menu at night showcased Duck Confit Gascony Style, Filet De Saumon avec le sauce Buerre Rouge a Tian and the well loved Creme Moulee. The Techniques and methods learned from Lou have carried me on my journey through gastronomy and will continue to grow with me.
Whether it was the production of fairy cakes, scones or a simple tea sandwich Lou and A spot of Tea will stick with me forever.
Chicken Provencal with baked Zucchini, a light tomato sauce, basil and an unfiltered EVOO
I was reminiscing about the good and bad times had during this period and began to laugh a little. It is funny how a chain of thoughts will lead you to review old photos and how those old photos can bring it all back. Good People, Good Food and Great Memories.
Fairy Cakes on the Go
Tea Sandwich
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