Venison with grains, roasted chestnut and seared foie gras in a huckleberry reduction.

Venison with grains, roasted chestnut and seared foie gras in a huckleberry reduction.

 Foie Gras crusted with bread crumbs and mango salsa

Foie Gras crusted with bread crumbs and mango salsa

Hello everyone!!!

Today, I took a very cool field trip to the Culinary Institute of America, a culinary school that my dad graduated from. Not only was I able to take a preview class about wine and cheese pairing but I also was able to try out some food in their french restaurant. 

It was really neat! Homemade sodas, wine all around, and unique food! I even tried Venison (deer meat) and Foie Gras (duck liver) It was really exciting!

I even got home made ice cream and other desert goodies!!

What I learned from all this: I don't mind French cuisine! Also, I can't afford French Cuisine! Who would of figured that!

Welp, till next time!!