Today is the kind of day I dreamed about before I came here ie learning to cook my all time favorites. Not just one, but two at the top of my list, in the same lesson. Chef Steve plays the psyche of his students well, it is supposed to be Lesson 7 ie commencement of Week 3 but he decided to teach Lesson 23 instead so we struck gold. The menu was (1) Grilled Baby Octopus Salad with Herbed Black Olives/Lemon Vinaigrette (2) Pan-Fried Calf's Liver with Bacon & Jus. We also learned 2 side dishes; Buttered Spinach & Onion Frita le Francaise ... delish! We are allowed to take everything we cooked home - no ingredients though, so I had a field day. 
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