Sweet 

Above are four mini-pies. They are filled with blueberries and peaches, fresh from the farmers.

Bellow is a plate full of white chocolate macidamia nut cookies, fresh from the oven.

Oven-hot turnovers, filled with blackberries, blueberry jam, and goat cheese. Topped with a powdered sugar glaze.

Freshly made baguettes

Seen here are three quenelles of cantaloupe sorbet, sprinkled with fresh fruit, topped with a dollop of whipped cream and a basil leaf each.

Buttercream roses done during a cake decorating course at GLCI.

Pictured above and to the left are two of the cakes Cate decorated during their time in class. Above is a sample of calligraphy made to celebrate a classmate birthday. The left is a gentleman’s cake, decorated with gum-paste flowers and panels.

Below is another example of gum-paste flower work

Savory

Slow roasted beef brisket with a crushed spice crust.

These three photos show the pasta process, from sheet of dough to complete dish.

Pappardelle noodles with a pork ragu sauce, topped with parmigiano and basil.

Left

Charcuterie board - Brie cheese, fried foraged Lions Main mushroom, Proschutio, Genoa salami, candied walnuts, dried and fresh fruit.

Right

Sauteing mirepoix, garlic, and herbs to act as the base of a tomato sauce.

Pan seared Lake Trout, on squash and pea purees, with roasted vegetables, and a fresh veggie garnish

Seared and roasted chicken breast and thigh, potato puree, asparagus, and a cranberry garlic chicken sauce

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