Feast For The Eyes and Educated Palate

Carmel High School students Christina Laconte and Ariana Mendez put the finishing touches on home baked cakes. Marilyn Foley of Brewster has been attending the Educated Palate for years.

The Putnam-Northern Westchester BOCES sponsored student operated restaurant held its April in Paris French banquet last Thursday to the delight of 80 guests.

The meal began with a traditional French salad—Tuna Nicoise—that was followed by puree of carrot soup, an entrée consisting of roasted short loin of beef with an au poivre sauce that chef instructor Mike Tomaseski described as a "specialty of the Nice region of France."

The beef was accompanied by potatoes Dauphinoise and sautéed asparagus with roasted red peppers and citrus.

Dessert consisted of Pate A Choux Swan—a swan shaped classic French dessert complimented by a succulent strawberry sauce.

A variety of homemade breads were also provided. Chef Jennifer Guiffre described the French meal as the most challenging: "The French never do anything easy. The ovens are baking dozens of croissants and brioche created with natural ingredients."

Joannes Sieverding, principal of BOCES Tech South which includes the culinary program, welcomed the guests: "It is phenomenal to see all the students come together on a restaurant day with all the pieces fitting perfectly. Visiting the Educated Palate is quite an experience that resembles dining at a high class restaurant."

Last week's banquet marked the fifth of six meals prepared this school year at the Educated Palate. Previous meals featured Tex Mex, Eastern European and New England dining with the final feast planned for next month when Italian fare will be on the menu.

BOCES Superintendent Dr. James Langlois enjoyed the meal as well praising his staff for providing students with not only assistance in creating the feast but with teaching them about the culture of the region being studied: "The restaurant reflects a theme for the meal of the day. It is quite a production."

Foley sliced a strip of the short loin of beef: "It melts in your mouth. This is superb. I wonder how many of these talented young people will be creating mouth watering creations at their own restaurants some day."