Taking the Mystery Out of Sauces

It was windy outside but warm and toasty inside!

Marcy has a question about the first sauce

which is a Hollandaise.

This is being served with Mediterranean

Eggs that come out of the oven beautifully done!

Fearful that the sauce would go to waste,

the eggs were accompanied by a Mini Prosciutto

and Saint Andre Panini...Yummy!

It's time for Lentils and artichoke hearts.....

and the class looks on while this entree unfolds.

The fresh rockfish (from Crabknockers) is seasoned

before being pan-seared (Thanks Theresa!)...

and the Beurre Blanc is served over rockfish

and sourdough toast. This is as good as it looks!

A fresh squash medley is always a good thing!

And polenta slices also make for an interesting

accompaniment, which gets grilled.

Jumbo prawns (shrimp) are done by Amanda and plated

with her signature Spicy Mesa-Corn Cream sauce.

The class really enjoys this final entree....

...and even Amanda enjoyed this dish.....

She's eating for two now!!!!!! Thanks to all for good

company and a great evening.

For more information on Blue Heron, visit:

http://www.blueheronbandb.com/

Rob from Blue Wind - Very Informative!!!

The mission of the night was how to Grill, Braise,
Saute, Pan sear and Oven Roast a variety of meats.

Chef Rob Plant from Blue Wind provided sage
advice on different cuts of meat and what to
ask for.

His plates and presentation were beautifully done!

The asparagus and seasoned tomatoes with a
beautiful lemon sauce were delicious.

The fruit medley with goat cheese and sun dried
tomato was flavorful and very complimentary
to the main meat dishes that were served.

A little help was given to mill the fruits that
were part of the sauce served over the lamb.

Rob quickly showed folks the consistency needed
for the sauce.....

...and the lamb and beef were plated and served!

As a bonus, Chef Rob provided some basic
knife skills as part of his instruction...

...and the evening ended with some instruction
on the carving of specific cuts of meat, along with
knife sharpening advice. A good time was had by all!

Enjoy Rob's web site for more information about
Blue Wind:

http://www.bluewindgourmet.com/index.htm


Thanks Rob for a memorable evening!

Romantic Dinner

by Chef Jen Purcell

The evening started off by creating cheese croquettes
to go into a fresh spinach salad with Dried Cherries, and
a Light, Fruit Vinaigrette dressing.

Joe assisted in the breading of the cheese......

...and the plating of the salad!

Fresh pasta was part of the fare to go with
the Beef Bourguignon, and Chef Jen explained
the proper way to work up the dough and
mix the primary ingredients.

Fresh mushrooms were diced to add into the

Beef Bourguignon that had been slow-cooking

on the stove since 3:00 pm. Thanks Laura!

When the beef was served over the fresh pasta,
the room became noticeably quiet and
assuredly content..........

and then it was time to finish the meal with Creme Brule.
Francisco helped with using the torch to achieve the
proper coloration for the topping.

It was a night and a meal to remember! We
look forward to Jen's return in March with
a class designed for teens to learn to enjoy
cooking!

Burns Night

We were given the opportunity to serve at a local

Burns Night feast and had no idea what we were getting into,

so we looked......

From Wikipedia, the free encyclopedia

"Burns Night

A Burns supper is a celebration of the life and poetry of the poet Robert Burns, author of many Scots poems including "Auld Lang Syne," which is generally sung as a folk song at Hogmanay and other New Year celebrations around the world. The suppers are normally held on or near the poet's birthday, January 25, sometimes known as Burns Night, although they may in principle be held at any time of the year.

Burns suppers are most common in Scotland, but they occur wherever there are Burns clubs, Scottish Societies, expatriate Scots, or lovers of Burns' poetry.

The first suppers were held in Ayrshire at the end of the 18th century by his friends on the anniversary of his death, July 21, In Memoriam and, although the date has changed to the 25th of January since then, they have been a regular occurrence ever since.

They may be formal or informal but they should always be entertaining. The only items which the informal suppers have in common are haggis, Scotch whisky and perhaps a poem or two. "

We started with grilled salmon served with a

lemon vinaigrette over asparagus....

and then we found some whiskey, and the Haggis...

...and a Scotsman, in a kilt with bag pipes!!!!!!

And then, we presented the Haggis. Thanks Adam!

...and the serving of the feast took place amidst

the poetry, story telling, music and, oh yes, a little

bit more of the whiskey!!!

Thanks for letting us share in this event!!!!

Home Grown Italy Class
is in Session!

Chef Bobby starts the evening by

giving his philosophies regarding

how to customize recipes to your tastes.

After learning how to make Roasted Garlic

and Rosemary infused Dipping Oil

(For bread), we tried these delicious

Dried Fruit Spiedini al Prosciutto!

Then Chef Bobby explained how to prepare

a surefire crepe recipe...

...and it was time to get out the fry pan for step

one of the Manicotti Florentine.

The sauce was made with the freshest of ingredients.

The Manicotti filling was prepared and the crepes

were rolled, awaiting the sauce.

Class members took notes along the way...

....and the Tomato Basil Alfredo Sauce was

heated and served by James!

Everyone watched the blueberries being heated

to create the final entree.....

....which was a yummy Raspberry

Ricotta with a warm white Chocolate and

Blueberry Sauce. This combination was an

explosion of flavors!!!

Thanks to all for a great evening!!!!

Showing a Little Class at Quality Street

Chef Phil with a little help
from his friends
making dessert.











Mike with an attentive audience learning about wine pairings.













Beef Wellington from the
Superbowl Party Class...
first we tray them.






Then they're heading to the oven
thanks to Chef Bobby.

Classic Wisconsin Beer Cheddar Soup
was just part of the course
taught at the Superbowl Fiesta.








Proper attire for making
winter desserts.






Salmon served over asparagus with a
lemon vinegarette dressing and
pine nuts....ummmmm.










Apple Crostata....here is the
before.









...and here is the after.





Ryan gives the pot a
stir.









Chef Heath...not only does
he prepare a great Italian
medley...he also does a
great impersonation of
The Iron Chef.



These are just a few of the memories
that we have to share from our first month
of classes. Look for some new
images in February.