Art of Cooking started out on Thursday with the group talking about what we were going to do for the day. Specifically we were going to finish the chicken that we started marinading on Wednesday. The other thing that we were going to do was to start out on making the designs and coloring the fondant for our cakes. Some people worked only on their fondant coloring, others finished their designs entirely. The two designs that were finished were one of Peppa Pig, and one of Hank, my pet frog. You can probably guess who made that one.
The process of the fondant was rather simple, and luckily didn't have anybody turning their fondant into wet squishy colored mush that coated everything it came into contact with a sticky film colored a similar but slightly transparent variation of the color of the original blob. Either way shaping it was fun and easy, it made most of us very excited for Friday.
After that we made our way over to the vegetables in order to create salsa. I practically begged for the opportunity to chop most of the veggies, and was fortunately given the job. The salsa included lime juice, mango bits, bell pepper bits, onion bits, and many other diced forms of vegetables, as well as a hefty chunk of spices and the sort. Meanwhile the chefs were creating rice with the rice cooker.
The chicken itself was taken from the bags and cooked on the grill outside. John Mazzioti has an allergy to not only citrus but also food coloring, so he had to sit out, this also gave him prime privileges for the grill, as he could not have any of the materials we used on his chicken. After him a few groups went and cooked their chicken and also some vegetables like squash and green onions on the grill, using basting sauce to assist with the flavor.
The salsa was mainly combined with the rice in order to give it more taste, and most likely each person had a drumstick and a breast of chicken. It was up to us what vegetables we got, I chose one of the squash, while a few others chose the onions and zucchini. It was a good, simple meal that didn't require too much work, a stark contrast to the other days where the cooking took upwards of 5 hours.
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