No more fish guts...

At least for a while. Today was the last day on the fishstation before the midterms. I gotta say that I'm comfortable with all the fish recipes that we might get tested on.
Next week we will be on the Saucier station, and there are definitely a bunch of recipes I need to get better with.

Tonight we also had a wine class, the school issued wine was a Cambria which was okay. Then good old Bryce brought in a bottle of wine from his native Indiana. Yep, Indiana has wine.
Well not wine wine. More like Welch's grape juice and nail polish remover. Think along the lines of Manischewitz. The kicker was the name. "French Lick".

We all had a lot of fun going through the regular questions chef asks us. "What would you pair it with?" (Corndogs)etc.
It was a great way to end the week.