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Chef cooks his reunion

What have you been doing for the last 25 years? Classmates of Otto G. Borsich II tasted what he’s been doing. A lecturing instructor at The Culinary Institute of America (CIA) in Hyde Park, New York, Borsich catered his own Firelands (OH) High School Class of 1978 reunion.

Some of Chef Borsich’s faculty colleagues from the CIA, along with students enrolled at the Lorain County (Ohio) Joint Vocational School Culinary Academy, assisted with preparation.

Borsich began his culinary career at McGarvey’s Restaurant in Vermilion, Ohio. Following a tour as a Navy cook, he apprenticed in Seattle and New York City. His professional experience includes New York City, Nantucket, South Beach and Atlantis Resort & Casino in the Bahamas.

Reported by Jeff Levine, The Culinary Institute of America, Hyde Park, New York

Chef Otto Borsich
Firelands High School Class of 1978
25th Reunion
October 11, 2003
New Russia Township Hall
Oberlin, Ohio

Spoon Tree: Savory bites of fresh & sun-dried tomatoes with roasted garlic and basil; red curry shrimp, orange lentils with white balsamic dressing, beet, orange and fennel, puree butternut squash with cinnamon, saffron basmati rice with steamed mussels, purple potato salad with shallot dressing

Fruit and Cheese Platter: A variety of international cheeses and seasonal fruit

Antipasto: Italian-cured meats with marinated olives, tri-color roasted peppers, braised baby artichokes, Portobello, goat cheese and sun-dried tomato panini

Hot Pasta Station: Penne with wild mushroom cream and mascarpone cheese

Tortilla Station: Sliced chili-rubbed skirt steak with mini tortillas, salsa, guacamole, shredded lettuce, queso blanco, salsa verde and lime cream. Smoked chicken, jalapeño jack and poblano quesadillas

Carving Station: Whole stuffed suckling pig with collard greens and Chinese dried sausage, roasted sirloin of beef with silver dollar rolls, horseradish cream and grain mustard. Spiced apple butter, potato pancake with chive sour cream

From the Sea: Smoked Atlantic salmon with shaved red onion, capers, dill crème fraiche and bagel chips

Asian Station: Chilled Thai beef salad, spicy seafood salad with cucumber, buckwheat noodle salad, Vietnamese spring rolls, chicken satay with peanut sauce

Salad Station: Caesar salad made to order, roasted beet salad, white bean and slow-cooked lamb with mint

Dessert: Tidbits of chocolate treats, assorted cookies, pumpkin cheesecake with candied ginger and Mexican cinnamon cream, Bananas Foster with vanilla bean ice cream

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