Culmination Dinner

Thanksgiving Charcuterie and Hors D'oeuvres Buffet: "Deviled Eggs" Potato, Goat Cheese Mousse, Bacon, Paprika; Thanksgiving Chicken Sausage, Pork and Veal Liver Terrines with Mushroom, Carrot, and Potato, and Pork Sausage on a Thanksgiving Chaud Froid Platter; Day After Thanksgiving Canape: Toasted White Bread, Herb Butter, Sliced Roast Turkey, Caramelized Onions, Cranberry Sauce, and Turkey Gravy Dust; Sweet Potato Tartlets Topped with Bruleed Marshmallow; and Curried Pumpkin Soup with Creme Fraiche and Fried Sage Leaves

Pastry Week Final: New York Style Cheesecake with Chocolate, Strawberry, and Raspberry Sauces and a Sugar Garnish

Japan: Katsudon, Miso Soup, Assorted Sushi Maki and Nigiri, and Tempura Shrimp and Vegetables

Vietnam/Thailand: Mango Sticky Rice, Coconut Chicken Soup, Dinner Rolls and Butter, Beef Pho, Pickled Cucumber Salad, Chicken Pad Thai, and Red Curry Chicken

Farm To Table Day: Trio of Tartlets (Sesame Chicken, Mushroom, and Pineapple Chicken), Romaine Salad With Sesame Dressing, and Southwestern Stuffed Chicken Breast With Wheat Berry and Bell Pepper Sauce

China: Wonton Soup, Edamame Hummus, Chinese Broccoli With Hoisin Sauce, Shumai, Shrimp Fried Rice, Springrolls, Wonton Wrapper Cups With Beef, and Char Siu Bao (Steamed Pork Buns)