Private Class- Michael Wayman and Joann

Tonight's class was devoted to the Bordeaux region of France, foods from those regions and wines that pair well with these entrees. Michael Wayman was the Sommalier and Joann was the Chef.

Information on the regional variations in wine making 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 menu started with a Baked Brie and an assorted cheese platter. The class looks on while Michael gives them regional information.

Certain evening wines have been opened to breath, and Michael explains how their properties may change. The class watches his presentation on the monitor.

The second entree was prepared which was Lamb served with a grainy mustard sauce; Delicious!

Steak Au Poivre was the third entree served over crostini with a tasty peppercorn sauce. This was plated and served and enjoyed by our guests.

The crew needed to stretch before going into the final dish.

This was a private party with a group of friends and while they learned a lot, they also enjoyed each other's company!

Polenta Stuffed Mushrooms ended the evening.

Next time you are looking to accentuate a special occasion, think about getting a group of friends together to share in a great evening filled with great dining and merriment!

Vincenzo's Foods from Italy

We had a splendid crew and a splendid evening, filled with great foods and stories from Italy. Vincenzo spent a little bit of time talking about how you have to work with individual ingredients throughout the season that change based on growing conditions and availability.

The class looks on while Vincenzo goes through the evening menu.

The first dish involved heating saffron in oil for a tasty vinaigrette! The scallops are seared to just the right point without being overcooked.

And these are served with a very nice Celery Salad, aslo in the vinaigrette.

A fresh Carrot Salad with Balsamic viniagrette was then served. Joann does the plating.

What a great summer salad.

The next entree started as a recipe from Vincenzo's grandmother, that over time became a Bowtie Pasta in Carrot Sauce.

It is time to assemble the rockfish dish which will be done with baby fennel.

The class enjoys this beautiful and fresh meal.
It's plating time again and Joann does the honors.

What a colorful and zesty combination!

The crowd goes silent while they enjoy this dish.


Vincenzo explains how easy and flavorful the dessert will be. This is a Tuscan almond penacotta with wild berries.

Vincenzo states that this is a very easy and elegant dessert, that can be modified based on your creativity.

Tonight we have used blueberries to create a beautiful and healthy sauce.

The crew really enjoys this one!


As always, Vincenzo provided another great selection of his native foods. For a great dining experience, think of Vincenzos off of Dowell Rd in Solomon's Island. You will not be disappointed!

Indian Essentials Class

Tonight's class was devoted to foods from India taught by Swati Samak.

Many of these dishes start with the freshest of ingredients.

The menu for tonight included Wadaa (fried lentil balls) !

Consistency is very important.

Chef Swati gets some help shaping the Wadda.


Just about ready......

...and into the fryer.

When done, these were served with "ketchup", straight up! The flavor was fabulous.

Now it was onto the Vegetable Biryani (Basmati rice cooked with spices, vegetables, nuts and dry fruits).

The aroma of the Basmati rice reminds Swati of the smell of the ground when rain fell in India.

This was served with Raita (cucumber salad with spicy oil dressing, crushed roasted peanuts and fresh cilantro), and Rajma (Red Kidney Bean Stew). All dishes were a blend of richly flavored ingredients!



A few students watch the monitor as the dish is heated.


What is nice is that when you create these dishes at home, you can control the flavors and spices (and the heat).



There is a fair amount of preparation for these dishes but they can easily be mastered at home!





Folks seemed to really enjoy eating tonight's creations!



This was so popular that we will be offering another session of Indian Essentials in July. We will post the new date as it becomes available.