Warm brie cheese and Farm chutney accompanied by baguette bits were served while Rob provided his introduction.
One of the basic building blocks, a Roux is done to get the ball rolling. Rob shows the color he is after for a regular and brown Roux.
It's stirring time for the Hollandaise sauce. Marcy, you're not done yet!
Some of the base ingredients sit "at the ready" for getting incorporated into other sauces.
Oops, one of the sauce additives has fallen into a plastic cup. Hmm, let's give it a try.
Here's a clever way to sample sauces. Two at once, served over salmon. You decide which one you like!
It's chicken grilling time! Thanks Deb.
It's chicken serving time, also thanks Deb!
Hey, where did that extra sauce come from?
The evening ended with Rob addressing any culinary questions that our students may have. Take time to stop by Blue Wind to enjoy his flavorful lunch menu, as well as his great selection of quality wines!
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