An Italian Taste!

What a nice spring evening to spend time with an Italian Taste.
I missed the first course which was Prosciutto Wrapped Melon.

But I did get there in time for Stacked Bruschetta.

April is dangerous with the cheese grater.

The Gang seemed to really enjoy themselves!

Someone stole the camera and snapped this. Glad that the
price of film is cheap!

The class looks on while Heath explains the next recipe.

The chicken gets browned for the next dish....

Chicken Piccata w/ Fettuccine, notice the capers!

Onto the next course, Citrus Shrimp Scampi w/ Linguine

Followed by Seasonal Fruit with Balsamic Vinaigrette, being stirred
by Chef Heath.

This is a sweet fruit combined with the tart balsamic
vinaigrette which was a great and refreshing dish to end the night with.

The official taster of the dessert.

We even let the Chef eat tonight!

Another great job! Look for Heath's Cuban class in August
as one of the new and exciting menus.

Simple Recipes with an Elegant Flair!

Chef Amanda Comer joined us for another night of her simple
but elegant recipes.

The pork was stuffed, wrapped and heading into the oven.

The official pourer serves our guests...

...while the mandolin comes out to scare everyone!!!!!!
Be careful. Yikes.

The knife does get used to complete the Belgian endive
preparation.

We need some fresh Parmesan cheese grated. Thanks Laura!

The salad gets plated which is Shaved Fennel, Endive,
and Orange salad with Parmesan Crisps. Healthy and flavorful!

It's time to check the pork. A few more minutes please.

Out it comes and look how tender and beautiful this presents!

Meanwhile there are pears poaching in a beautiful port
mixture....

....that gets served with ice cream to top off the evening. Sorry,
the photo didn't come out because I was trying to shoot while I
was eating! An elegant but simple meal. Another great job
Amanda from Blue Heron B&B in Solomon's!

All About Bordeaux

Tonight's class was devoted to the Bordeaux region of France,
winemaking in those regions and the foods that pair
well with the Bordeaux wines.

Michael Wayman was the Sommelier.....

Joann McKeown prepared the foods.....

.....and the complimentary Bordeaux wines can be found at
Blue Wind Gourmet in California, MD.

Information on the regional variations in winemaking
was very comprehensive! Grape properties based on soil
differences, micro-climate and irrigation availability all factor into
a very complex art to produce these wines with time-honored traditions.

The class was very attentive and had lots of questions
throughout the night.

The menu started with a Baked Brie and assorted cheese platter
complimented with a very hearty red Bordeaux. (Baked brie not shown as
too many people were enjoying it for me to whisk it away for a photo!)

Fresh ingredients were on the sidelines, waiting to get converted
into the entrees for the night.

The first entree was enjoyed and sampled while....

Joann carved thin slices of lamb to go on a skewer.

This was served with a grainy mustard sauce; Delicious!

The sauce is as good as it looks!

The food flavors were enhanced with an accompanying
Bordeaux that folks seemed to really enjoy.

And then it is time for Caroline to go into the kitchen and start
a fire......

This was to help complete the sauce for the Steak Au Poivre Crostini.

Also very tasty!!!! Michael gives more information about
the region that the current wine comes from and how the climate
and the soil is directly related to the properties of the wine...

...and it's onto the next entree.

The crew needed to stretch before going into the final dish
which was Polenta Stuffed Mushrooms. This was served
with a refreshing white Bordeaux. The tray was full
when we started........

But it didn't take long for that to change.

This crew said they will be back for more!

Bobby's Champagne Brunch

Who Says You Can't Have Breakfast for Dinner?

Fresh Hollandaise sauce was the first order of business.
This is a tricky fusing of egg yokes, a little lemon juice and
butter.....fortunately low calorie! (Not)

The class looks on as Chef Bobby successfully whisks the
Hollandaise to the proper consistency.

Classic Eggs Benedict was served to perfection and enjoyed
as the first entree.

It was St. Patty's Day, and the Irish humor was flowing
from Chef Bobby! Notice the green, no pinching at
Quality Street this night!

Twice baked potatoes skins are in the foreground as
Chef Bobby prepares the filling, which consisted of cooked potatoes
blended with sour cream and zesty spices and cheddar.

Folded Omelets are next on the list, accompanied by
home made hash in the foreground.

I tried to get an action shot but the flip was just too quick!

Next came the crepes which were beautifully done and
extremely flavorful.

The banana filling was scrumptious and Chef Bobby
showed a few ways to take a crepe and present the final
product, both flat.......

and rolled, garnished with fresh fruit and caramel
sauce.

Not showing was the smoked salmon which was made
fresh at the store using liquid smoke and a nice baked
technique....very delectable. Way better than the
vacuum-packed salmon you find in stores.

As a bonus, Bobby added a number of different pastry dishes
to the menu. Who says kiwi and rosemary don't go together?

The blueberry sauce made at the end was to die for.
Thanks to Chef Bobby for being both informative and
entertaining!

Befitting of St. Paddy's Day, we'll leave you with this (now)
famous quote:

You can accomplish more with a kind word and a spatula,
than you can with just a kind word.
- Author Anonymous