Member Brent Bilsky
Member
136
Scoolipoints
Scoolinar
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Brent Bilsky posted an update 6 weeks ago
Level:
Scoolinar
My homeschooled 16yr old LOVES ramen, so as part of the Culinary Arts course I’m teaching them, I proposed we learn to make it and all its components from scratch from Schoolinary’s Ramen course. After 4 days of prep this is the result !!
Appetizer: Yaki Onigiri (Marinated Crispy Fried Rice Shapes) w/Nori & an Aged Soya-sauce w/Wasabi…
Griselda 🌻🌻🌻, Maloles Muñoz and 8 others7 CommentsView more comments-
Level:
Scoolinar
Muy buen trabajo !!! Felicidadas
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Level:
Scoolinar
Un menú de sobresaliente, yo me apunto a comer en tu casa,
Tantos matices y sabores tan bien elaborados, que aportan tanto al plato, me parece que has conseguido un trabajo excelente, enhorabuena a tu hijo y a ti
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Brent Bilsky posted an update 3 months ago
Level:
Scoolinar
Tuna tartare w/ Peruvian aji verdé sauce!
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Level:
Scoolinary Team
What a beautiful and creative presentation! The contrast of colors between the tuna tartare and the vibrant Peruvian ajà verde sauce makes the dish look fresh and appetizing. The details, such as the arrangement of the sides and the visual balance, showcase great attention to detail, and I must add that the photography is stunning and… Read more
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Level:
Scoolinar
Una presentación muy atractiva, estupendo plato
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Brent Bilsky posted an update 3 months ago
Level:
Scoolinar
Bison strip loin topped with a mushroom duxelles ravioli uovo and caramelized onions with a roasted root vegetable medley.
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Scoolinary Team
Absolutely stunning! The egg yolk ravioli, bison strip loin, and those roasted vegetables make this dish look like a true work of art.
I’d love to try it, thank you for sharing it with the community! 🙌🏻
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Scoolinary Team
I’m craving this dish! To accomplish such great stuffed pasta, you must be so skillful. Where did you learn it? How do you manage to keep the egg yolk from tearing apart? It’s so tempting and professional!
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Brent Bilsky posted an update 3 months ago
Level:
Scoolinar
Bison in a Bush: bison meatballs, nested in between roasted broccolini and cauliflower, garnished with carrot leaves.
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Scoolinary Team
The bison meatballs paired with the roasted vegetables and that touch of carrot leaves make it look so natural and appetizing, like a forest on a plate. Thank you for sharing your creation with us!🫶🏻
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Level:
Scoolinary Team
That dish would pair perfectly with a balsamic glaze, wouldn’t it? Nice plating, Brent!
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Brent Bilsky posted an update 3 months ago
Level:
Scoolinar
Three Sisters salad (corn, black beans & roasted squash ribbons), served in handmade bowls.
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Level:
Scoolinary Team
Your salad looks so beautiful and creative! I love the bowl you used for the presentation, and the fact that it’s handmade gives it an extra special touch.
Thank you for sharing it with the community!
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Brent Bilsky posted an update 3 months ago
Level:
Scoolinar
Raw beet fold stuffed with a spicy labneh with crushed cashews folded in and a dill garnish. Served mounted on a lime and plated on a take home Christmas ornament.
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Level:
Scoolinary Team
What a creative presentation! I love how you combined the raw beet with the spicy labneh and cashews. Plus, the Christmas ornament detail is so unique. Thank you for sharing it with the community!
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Level:
Scoolinary Team
I would love this as an entrance on my Christmas table ☺
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Brent Bilsky posted an update 3 months ago
Level:
Scoolinar
Fried Métis bannock, Wojape sauce, labneh quenelle, blueberries & golden berries.
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Scoolinary Team
The combination of flavors and textures is spectacular, the fried bannock must be incredibly crispy, perfectly balanced with the creaminess of the labneh and the fresh, tangy touch of the fruits and Wojape.
Thank you for sharing this amazing creation with us.
Best regards.
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Brent Bilsky posted an update 4 months ago
Level:
Scoolinar
Eggs ‘Beneduck’ Three Ways
Toasted whole-wheat English muffin face-fried in duck fat, topped with a crispy smoked duck breast topped with a soft poached free-range harlequin duck egg, drizzled in one three duck-egg-hollandaise derivative sauces, then dusted with cayenne pepper and garnished with fresh dill, scallions and crispy duck skin…
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Level:
Scoolinar
Se ve delicioso
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Brent Bilsky posted an update 4 months ago
Level:
Scoolinar
Tuna Tartare Crescent w/golden berries, cilantro and chives. @evahausman Intro to Plating
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Stagier
Todo se ve delicioso y el emplatado te quedo lindo.
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Level:
Scoolinary Team
The plating of this Tuna Tartare Crescent is spectacular! The combination of golden berries, cilantro, and chives not only adds color and freshness but also creates a unique balance of flavors.
Thank you for sharing it with the community. 😊
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Brent Bilsky posted an update 4 months ago
Level:
Scoolinar
Posole Verdé
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Scoolinary Team
This green pozole looks incredibly appetizing and full of color. The presentation is vibrant, with the radishes, avocado, and fresh herbs adding a perfect combination. I’m sure it has a spectacular and comforting flavor. Thank you for sharing it with the community.
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Brent Bilsky posted an update 4 months ago
Level:
Scoolinar
Beef brown stock from scratch for Métis Bison Bullet soup!
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Level:
Scoolinary Team
Making a beef brown stock from scratch truly takes any dish to the next level, and the care put into each step of the process is evident. Your soup is full of flavor and depth, with the vegetables and meatballs perfectly complementing the richness of your preparation.
Thank you for sharing it!
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Level:
Scoolinary Team
Welcome to our Community, Brent! That beef brown stock looks absolutely incredible! The scents seem to come right off the screen. 😋Thanks for taking us on a mini flavor journey through your photos. The depth of flavor and richness is palpable. The aroma must be exhilarating. Thanks for sharing!
👉Here you’ll see everything you need to know about…1
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