The final week culminated in the creation of two original dishes that were part of a thematic menu. I chose an autumn theme and presented an appetizer and a dessert. My menu consisted of stuffed portabella mushrooms with a cashew wine caper filling, eggplant cannelloni with a macadamia nut “ricotta cheese” filling and a red pepper sun dried tomato sauce. My dessert consisted of a walnut date cocoa brownie with a basil raspberry coulis with a dollop of coconut cashew vanilla ice cream.
