Pardon the Brain Nap...

As you've noticed, thanks to a busy holiday, a broken camera aaaaaaandd a lazy blogger, MK's (cyber) Kitchen has been on the back burner for the last few weeks.

Parties, relaxation, family time and an overload of calories have resulted in one giant brain nap over the last two weeks. We had a low-key, but high-energy Christmas with my family (enter 2 excited nephews and 2 crazy dogs) and what ended up being a not-so-low-key (but FUN) dinner party at our house for New Year's Eve. And in between there were plenty of late nights, lazy days and a couple fun day trips.

But, now that I'm cruising down the homestretch of holiday break, I'm switching gears - preparing for the intense last 2 days of my second course of culinary school, and paying some much needed attention to the blog - camera or not.

So, here is an update on the last 2 weeks of school. I finished up my first class, Nutrition and Sensory Analysis with a final exam and a practical, and started my second class...wait for it...Principles of Beverage Service....in a "classroom" that resembles nothing short of a scene from "Cocktail."

Yeah.

By the time this class is over, I will have had 9 days to study nothing but beer, wine and distilled liquors. I know what you're thinking...how horrible! Oh, but I didn't mention all the tastings and pairings, gosh...pitiful me.

Seriously though, don't get excited, it really has been difficult. There is a lot of information to squeeze into such a short time frame, plus throw Holiday break right in between days 7 and 8, giving 2 weeks to completely forget everything you've worked so hard to learn so far, just to be tested on it as soon as you get back. Along with a group project (which is one of my biggest annoyances in life). And don't forget about that brain nap I told you about earlier...yep...I'm in trouble.

But, the class itself is very interesting. Who knew there were so many things to learn about the processes, ingredients and history involved in producing alcohol. Or, that there were so many rules involved in mixing cocktails. Did you know that Scotch Whiskey must be from Scotland and aged no longer than 3 years and 1 day? 1 day?? And in order to be called a Bourbon Whiskey, the contents must be made from 51% corn? And that contrary to popular belief, it can be produced in any one of the contiguous United States, not just Kentucky? Or, that the only difference between Bourbon Whiskey (Jim Beam or Maker's Mark) and Tennessee Whiskey (Jack Daniels) is the extra step of filtering the Whiskey through maple charcoal? Well, I didn't. And if you didn't, you know now!

I think the most interesting thing I've learned so far is the correct way to taste wine. It's actually a much more involved process than I realized. Don't worry, the swirling and the sniffing that we all do to look like we know what we are doing is still the first step. But, the actual tasting involves 4 different stages that can take any where from 5 seconds, to 30 seconds or more to taste the actual flavors of the wine after you sip. Everything before that is really just the punch from the tannins, and a brief taste of nothing but water. Sounds complicated, but if you concentrate you can really taste those hints of vanilla, oak or apricot that the label lists or the sommelier (fancy term for wine expert) describes.

Next class up is dun dun dunnnnnn....Principles of Meatcutting. Eh. Wonder if I can skip that one?

Hope everyone enjoyed their holiday break as much as I did...no matter how long or short. At the very least, I hope you got a good brain nap in.

Cheers!