Boot Camp II | Chef Victor Santos
September 20-22, 2019 Friday 6pm – 10pm | Sat & Sun 10am – 2pm
Biltmore Hotel Miami Coral Gables
1200 Anastasia Avenue
Coral Gables, FL
Master some of the most important skills of any culinarian’s repertoire including how to choose a good knife set, types of knives, proper sharpening, handling and storing of knives, and techniques in slicing, dicing, julienne and chiffonade.
You’ll learn essential cuts and gain fundamental skills for the kitchen — making prep faster, smoother, and more enjoyable.
$450 per person
Boot Camp Menu
BOOT CAMP – LEVEL 2
Day 1 – Soups & Plated Dishes
SOUPS
Wild Mushroom Bisque
Classic Tortilla Soup
PLATED DISHES
Pan Roasted Halibut with Corn, Slow Roasted Tomatoes, and Aioli
Herb Crusted Rack of Lamb with Scallion Potato Pancake and Micro Greens
Day 2 – Cold Appetizers & Plated Dishes
COLD APPETIZERS
Tuna Carppacio with Capers and Lemon
Poached Egg and Bacon Salad
PLATED DISHES
Citrus & Oregano Marinated Split Whole Chicken with Corn Souffle and Pickled Onions
Steak Au Poivre with Cauliflower Puree and Watercress Salad
SMALL PLATES
Lemon Basil Risotto
Day 3 – Hors d’oeuvres & Small Plates
HORS D’OEUVRES
Blue Cheese Stuffed Bacon Wrapped Dates
Spicy Coconut Crab Salad Shooters
Beef Tenderloin Crostini with Horseradish Crema
Bittersweet Chocolate Brownie with Spiced Praline and Vanilla Ice Cream
For more information please call (305) 913-3131