The general idea behind the petit fours class is to create small bites. Here are some examples...
...and a few other treats:
opera cake, which, as far as I can tell is the French equivalent of tiramisu... though you'd never convince any of my chefs to admit it...
Next week we have an exam over breads, breakfast pastries, and petit fours. I am truly grateful for the approaching time change, as I'm sure it will lure me into a normal sleeping pattern for at least a week or so. Boy, do I need it.
Also, my brother, Thomas, is on his way to Chicagoland as I write this! He is moving to Skokie, IL from Raleigh, NC, and will continue to work for McCormick & Schmick's. Though I have no idea where I'll be two months from now, it will be great having a family member nearby in the meantime.