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
...and even Amanda enjoyed this dish.....
She's eating for two now!!!!!! Thanks to all for good
company and a great evening.
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