Yum. I just got back from eating dinner at one of my favorite kitchens: Cuisines of the Americas with Chef "Wild Bill" Phillips. Today and tomorrow are focused on foods of the Midwest, which meant the trout for me. Fillets of trout are coated in cormeal and panfried, then served with wild rice, glazed carrots, sauteed hen of the woods mushrooms and a wonderful butternut squash puree.
I was set to write a nice long post all about my new class, but I suddenly got really, really exhausted. I apologize profusely! Tomorrow, I promise.