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Sage Student Bistro

17 May, 2010. Rebecca Brazzle has always loved to cook and has been cooking since she was a child. She started taking culinary classes in high school and loved every minute of it. Rebecca plans on moving to San Diego to begin her career as a chef after graduation from the Institute for the Culinary Arts in May. 1st Course- Scallop, Soy Sesame Vinaigrette, Caramelized Onions. 2nd Course- Swordfish, Basil Oil, Mushroom and Bacon Saute, Asparagus. Dessert- Strawberry Marscapone Shortcake. 11 May, 2010.

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Sage Student Bistro | sagestudentbistro.blogspot.com Reviews

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17 May, 2010. Rebecca Brazzle has always loved to cook and has been cooking since she was a child. She started taking culinary classes in high school and loved every minute of it. Rebecca plans on moving to San Diego to begin her career as a chef after graduation from the Institute for the Culinary Arts in May. 1st Course- Scallop, Soy Sesame Vinaigrette, Caramelized Onions. 2nd Course- Swordfish, Basil Oil, Mushroom and Bacon Saute, Asparagus. Dessert- Strawberry Marscapone Shortcake. 11 May, 2010.

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Sage Student Bistro | sagestudentbistro.blogspot.com Reviews

https://sagestudentbistro.blogspot.com

17 May, 2010. Rebecca Brazzle has always loved to cook and has been cooking since she was a child. She started taking culinary classes in high school and loved every minute of it. Rebecca plans on moving to San Diego to begin her career as a chef after graduation from the Institute for the Culinary Arts in May. 1st Course- Scallop, Soy Sesame Vinaigrette, Caramelized Onions. 2nd Course- Swordfish, Basil Oil, Mushroom and Bacon Saute, Asparagus. Dessert- Strawberry Marscapone Shortcake. 11 May, 2010.

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sagestudentbistro.blogspot.com

1

Sage Student Bistro: March 2010

http://sagestudentbistro.blogspot.com/2010_03_01_archive.html

23 March, 2010. This space has been set aside to showcase the up and coming chefs de cuisine at the Institute for the Culinary Arts, Sage Student Bistro. Check back for biographies, reviews, recipes, photos and more. Subscribe to: Posts (Atom).

2

Sage Student Bistro

http://sagestudentbistro.blogspot.com/2010/05/chef-rebecca-brazzle-has-always-loved.html

17 May, 2010. Rebecca Brazzle has always loved to cook and has been cooking since she was a child. She started taking culinary classes in high school and loved every minute of it. Rebecca plans on moving to San Diego to begin her career as a chef after graduation from the Institute for the Culinary Arts in May. 1st Course- Scallop, Soy Sesame Vinaigrette, Caramelized Onions. 2nd Course- Swordfish, Basil Oil, Mushroom and Bacon Saute, Asparagus. Dessert- Strawberry Marscapone Shortcake. 18 May, 2010.

3

Sage Student Bistro: Jon + Veal = Delicious

http://sagestudentbistro.blogspot.com/2010/04/jon-veal-delicious.html

27 April, 2010. Jon Veal = Delicious. Jon Lerner has been a part of the Culinary program at Metropolitan Community College for two years and is about to graduate. After graduation, Jon intends to begin a career working on a cruise ship for about 30 years or so before retiring to Chicago to work as a chef. His dream is to buy a place in downtown Chicago and become a die-hard bears fan. 1st Course- Caesar Salad, Parmesan Aioli, Puff Pastry Stick, Fried Anchovy, Confit Cherry Tomato. Jon Veal = Delicious.

4

Sage Student Bistro: These are a few of MY favorite things...

http://sagestudentbistro.blogspot.com/2010/05/these-are-few-of-my-favorite-things.html

11 May, 2010. These are a few of MY favorite things. David Campbell has been a student at the Institute for the Culinary Arts at MCC since 2007 and plans to graduate in the Fall. David always showed an aptitude for art, but food seemed to be most creative way to express it. Upon graduation, David hopes to spend two years in Italy before cooking, and eating his way around the globe. 1st Course-Foie Gras, Frisee Salad, Fig, Chocolate Paint. Subscribe to: Post Comments (Atom). Certainly Not Marys Little Lamb.

5

Sage Student Bistro

http://sagestudentbistro.blogspot.com/2010/04/chef-patrick-micheels-has-been-student.html

20 April, 2010. 1st Course- Daikon Salad, Cold-smoked Salmon, Compressed Daikon, Daikon Sprout, Avacado, Citrus Vinegarette. 2nd Course- Seafood Linguini, Mussels, Clams. 3rd Course- Butter Basted Cornish Game Hen, Rutabaga Puree, Baby Carrots, Garlic Roasted Pearl Onions, Shitakes, Raspberry Sauce. Dessert- Carrot Cake Tower. Chef Micheels recipe goes out to all you cryo-vac fanatics. 3 daikon radish squares, cut 1/8" x 1" x 1". 2 squares cold smoked salmon, cut same dimension as daikon. 1 pinch of sugar.

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sagestudentbistro.blogspot.com

Sage Student Bistro

17 May, 2010. Rebecca Brazzle has always loved to cook and has been cooking since she was a child. She started taking culinary classes in high school and loved every minute of it. Rebecca plans on moving to San Diego to begin her career as a chef after graduation from the Institute for the Culinary Arts in May. 1st Course- Scallop, Soy Sesame Vinaigrette, Caramelized Onions. 2nd Course- Swordfish, Basil Oil, Mushroom and Bacon Saute, Asparagus. Dessert- Strawberry Marscapone Shortcake. 11 May, 2010.

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