The Chef:
Patrick Micheels has been a student at the Institute for the Culinary Arts at Metro for 3 years, working on a major in Culinary Science. As a child, Patrick loved to cook, whether it was in the kitchen with mother and grandmother, or concocting crazy recipes he thought were delicious. He always toyed with the idea of attending culinary school and with a move to Omaha from small-town Scottsbluff, that idea became reality when he found the ICA at Metropolitan Community College. His real interests lie in unusual and extraordinary food and science. He hopes to graduate from Metro within the next two quarters, move from Nebraska and see whatever doors open...hopefully he walks through the right one.

The Menu:

1st Course- Daikon Salad, Cold-smoked Salmon, Compressed Daikon, Daikon Sprout, Avacado, Citrus Vinegarette

2nd Course- Seafood Linguini, Mussels, Clams

3rd Course- Butter Basted Cornish Game Hen, Rutabaga Puree, Baby Carrots, Garlic Roasted Pearl Onions, Shitakes, Raspberry Sauce

Dessert- Carrot Cake Tower

Chef Micheels recipe goes out to all you cryo-vac fanatics.
3 daikon radish squares,  cut 1/8" x 1" x 1"
2 squares cold smoked salmon, cut same dimension as daikon
1 thyme sprig
olive oil
champagne vinegar
1 avocado, medium dice
1 bunch daikon sprouts
salt and pepper to taste

2 Tablespoons fresh lemon juice
1/4 cup fresh lime juice
1 1/2 teaspoons red wine vinegar
1 clove garlic, minced
1 Tablespoon shallot, finely chopped
1 pinch of sugar
salt and pepper to taste
1/2 olive oil

For the daikon:

1. Drizzle the radish squares with olive oil and champagne vinegar. Season with salt and pepper. Pick the leaves from the thyme sprig and sprinkle over daikon squares. Removing the leaves from the thyme sprig can be a frustrating process. I find it easier to roll the sprig between the palms of my hands.
2. Place the daikon pieces in a cryo-vac or vacuum sealer bag, compress and let sit.

For the vinegarette:

1. Whisk together the lemon juice, lime juice, red wine vinegar, garlic, shallot, sugar, salt and pepper.
2. When combine, slowly drizzle in the oil. whisking vigorously to achieve an emulsion. (Forearms not in Tennis Pro shape? You can make the vinegarette in a blender if you like, but doing so will sacrifice some textural goodness in the finished dressing.)

To assemble the salad:

1. Lay one daikon square on the bottom of a plate. Next stack a square of salmon and repeat process with the remaining daikon and salmon.
2. Sprinkle sprouts and avocado over the radish, reserving a portion of the avocado to sprinkle around the outer edges.
3. Drizzle with vinegarette and adjust seasonings if necessary. 

Chef Patrick Micheels menu will run until April 22. Reservations can be made online at
http://resource.mccneb.edu/Bistro/reservation.htm