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!
No comments:
Post a Comment