Vegetarian Lab

Yesterday, we made vegetarian food, in our Culinary Skill Development class.  There were tamales as well as roasted tomato and chipotle salsa, from Rick Baylless' restaurant, Frontera.  Then we made falafel from fresh chickpeas, and had it on a pita sandwich with tahini; and finally we made barbecue basted, grilled portobello burgers.  We finished these mushrooms with smoked Gouda, in the salamander.  I have to say, this dish was my absolute favorite!  

For some reason, I forgot to take pictures of this lab.  The picture in your head is probably just about right, though.  

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