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
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