Matt Villamana 4/29/13 Culinary blog post Wedge University Wedge university is located on 14 Ives Street in Danbury ct I got to say I was really impressed with the food. The food you get are these massive sandwiches for a very good price. I believe I spent like 8.75$ for my sandwich. The sandwiches or wedges themselves are massive, they come with so much food all in one. I got the “Fat Smoking Blunt” which was spicy chicken, blue cheese, lettuce, tomato, fries and some more stuff all on one sandwich. Another great thing is that when you eat one of these things, that’s enough food for the afternoon, the thing really fills you up. The staff there is also very friendly I think the guy who owns it was the one who served us real nice guy. You walk in and it has a Deli like atmosphere but the guy comes right up to you, sits you down asks you if you know how it works like how they make the food, and takes your order. Then they serve you one of the best sandwiches of all time. Over all I would highly recommend it to any one who wants a good sandwich for a cheap price.

The end of the year is coming, and we only have a few weeks left to finish our culinary class. Me, and the rest of the class are still very excited to make sushi in class. We have been creating some of the best pretzels, dough, and calzones that I have ever tried in my entire life. I really do not want this year to end, especially this class. The fact that I am moving to a place where there is no culinary program in the schools district is not making it anything better, but I still have a lot to enjoy till the end of my sophomore year. On the other hand, I went to a wedding for the first time in my life, I honestly thought that there would be a little better food there, than there actually was, I was disappointed at the fact that our culinary experience could have made better food than the chefs cooking at the wedding, but overall I had a great time there. I am very happy I was able to attend this wonderful class this year. I hope I will be able to spread my culinary knowledge to others, especially my brother, who dropped culinary. Sinclair. S

When I went to Vermont over spring break my family went up to the Van Trapps. When I was finished with my dinner I had, an amazing Chocolate Brulee for desert. When it came to our table it looked delicious. Drizzled on the side of the plate was a vanilla sauce. The sauce had a hint of raspberry mixed in. The chocolate brulee was made of Bailey truffle. I think that if something could be changed to this dish I would add a little more vanilla sauce on the side. I think that it really compliments the flavor of the brulee. When I was eating the chocolate brulee I would get a little bit of the sauce with it, it added a nice touch.

Jessica L.

For my culinary blog, I decided to do a meal with lobster. Previously, I didn't have any lobster on a regular basis, but I loved the taste, being different from shrimp and fish, the usual seafood I have normally. The texture can be chewy, but not extremely so and the preparation and cooking of the meat, really regardless of the recipe, didn't seem to be complicated. My mom got two lobster tails, and immediately I could tell they were going to be delicious. I didn't have specific instructions, so I simply sliced the center of them so the meat was exposed, and then added lemon and butter. The baking was relatively short, and after a 10 minutes, they were cooked. The shell was difficult to peal, but I was soon enjoying a tasty, healthy lobster meal.
Eamon P.

On Satuday, May 31st, I went with my family to Archie Moore's Bar and Grill. I was starving at the time, but I managed to have not such a large appetite. I looked at the menu and seeing how diverse the prices and different foods were, I realized that this restaurant was high quality. I saw a delicious steak and potatoes being eaten by the family at the table next to mine, but for an odd reason, I did not want steak. The New York strip (what I normally get when having steak) was $24.00. I immediaty flipped the page and saw exactly what I wanted, mozzarella sticks. They seemed so good tasting and filling at the time, even though they were an appetizer. After about 15 minutes of cooking time I had my mozzarella sticks and they were delicous and very filling. I highly suggest going to Archie Moore's after my great experience there. I overall rate Archie Moore's a 7 out of 10.  -David B.

Tate Schwab March Culinary Blog One food that I don’t like is avocados. My mom really likes them though. She puts them on her salads and she really likes guacamole. Avocados have just never appealed to me. I don’t really like their texture and they have a very odd taste that I don’t like. If I’m in the mood for it sometimes I like really salty guacamole buy most of the time I just don’t even bother. Avocado’s one of those foods that puts a weird feeling in my throat. I don’t know if it’s a common thing but certain foods put a really weird feeling in my throat, especially if I don’t like them. It’s this weird, itchy, slightly constricted feeling. I get it with apples. I can drink apple juice and eat any kind of cooked apple but when I eat regular raw apple it always makes me throat really itchy, kind of a shame cause I like apples. But anyways, avocado’s one of those foods that just make my throat feel weird and that’s one of the few reasons that I don’t like them. One food that I really do like is tomatoes. Tomatoes are just so delicious; I really like putting them on my sandwiches. A lot of people I know just don’t like tomatoes which I just can’t understand, I’ve always had a love for tomatoes. I like just biting into them like and eating them like an apple, or slicing them up and eating them with some salt. Tomatoes are a very versatile food. There’s just so much you can do with them in regards to making different food. You can make them into salsa or throw them in a salad. I also really like tomato soup. Tomato soup and grilled cheese is one of my favorite meals. The combination of the toasty bread and melty cheese dipped in some hot, thick tomato soup is just fantastic. All of the flavors come together with great synergy. Tomato pizza is really good too. The taste of the dried tomatoes on top of delicious pizza is just great. It’s one of the few things I actually like in the school cafeteria. Lay’s makes these chips that are sun dried tomato and basil flavored and they’re some of the best chips around, I always get them wherever I can. In short, ever since I first tried avocados I’ve never liked them, but tomatoes are one of my favorite foods.

Sinclair S

            In Culinary 2, we have progressed greatly by making the various dishes, with new and tasty ingredients, including some different kinds of grains, vegetables, and dressings. Using the skills we learned from the last semester, we are able to accomplish many tasks that we never thought we would be doing. We have made some of the best tasting dishes ever. My all around favorite course in this semester so far was the grain kasha, which was used to make a pasta sauce. I would say that this is my favorite unit, or ingredient that we have used so far. I think that I am doing very well in Culinary 2 so far, and I hope that I will stay that way so I can make good food, and learn a lot of new skills.