Farmers Market Feast

Chef Amanda Rutledge Comer from the Blue Heron Bed and Breakfast joined us tonight with ingredients readily available from our local produce stands and farmer's markets!


The first entree was Seared Ahi Tuna with ginger grapefruit salsa and wonton crisps, and Rebecca is manning the frying duties.

Doesn't the tuna look fabulous? I can smell it grilling from here!

This was topped with a beautiful vegetable salsa medley and garnished with the wonton. Classy and elegant.


Then it was onto the Asparagus Soup with crisp shallots and fresh herbs. The soup had been simmering since the start of class and then was pureed in the food processor. Move over Campbells, you'be been replaced!



We got out the fine China for our guests!

Sticking with a seafood theme, it was time to bring out the best of our seasonal veggies, blended with crabmeat served over a light and tasty crepe.


Sweet corn was the base for the succotash, and the corn zipper made short work of removing this from the cob.

The photo doesn't do this justice!

A healthy and hearty summertime salad was then prepared with topped with baked Lacy parmesan.


...and then, onto the finale! Fresh fruit in a clafoutis. Here is how they started....

and how they finished!


Amanda will be back doing classes the latter part of October. We wish Amanda and her husband the best on the addition of a new family member, anticipated in early August!

Joann's Techniques Class

Tonight's class was taught by Chef Joann, with a class that was designed to include a number of core cooking techniques for preparing tasty entrees.

Joann wanted to prove to the world (maybe I'm exaggerating) that you can make GOOD brussel sprouts!


She also provided some handy shortcuts to produce a showy and tasty summer dessert, Key Lime Cake. This was done early so the whipped cream icing would set up. Tonight Joann's Mom, Ann, was the server!

The Potatoes Au Gratin needed to bake for an hour, so this was worked on next with some help. Potatoes in milk prior to layering will help these retain their natural color and slice better.

This dish was made with country ham and a cream base, and is a family favorite. Yummy!!!

Next it was onto the Spinach Salad that presented well and had an excellent flavor!

This was done with Bacon and Warm Shallot Dressing.

Onto the main course, Pork Tenderloin accompanied by Apple Chutney. Rebecca lent a hand with the apples...

and Ann assists with the brussel sprouts. Just like her momma used to make.....not really!

The potatoes come out and look divine. The Le Creusset baking dish was perfect for this.

The Brussel Sprouts with Caramelized Onion and Pecans are almost done!

The pork is topped with the Apple Chutney and the plate is complete!

The evening finished with the Summer Key Lime cake and it was delicious!


We had a very nice evening and folks were complimentary that a lot of good techniques were shared as well as great repeat recipes, even the brussel sprouts! Also, thanks to Bay Net that also came out and placed an article in their on-line newsletter this week. More photos are at:

http://www.thebaynet.com/news/index.cfm/fa/viewstory/story_ID/6212.

That's A Lot of Crepe

Chef Phil was preparing tonight's meal which was centered around the crepe.

Information was shared about just how versatile a crepe can be, in producing appetizers, breakfast servings, main courses as well as dessert.

Not to delay in sampling the first delicious recipe, out came the Herbed Crepes with Smoked Salmon and Radishes, some which were pre-made to get the ball rolling.


Then it was time for anyone that wanted to prepare their own crepe. There are techniques explained that factor into whether a crepe is browned or just lightly cooked on one side, that greatly affect the overall presentation.




Ratatouille Crepes were the next item and Amy assisted with the filling and rolling of the crepes for a very nice presentation.


And then it was onto the Crepes with Chicken and Mushrooms.



But wait, there's more! Chef Phil started this menu by promising to give a lot of crepe and that is what he did!

It was time for Apple Crepes with Calvados Butter Sauce...ummmmm, good!



and then the grand finale, Cherries Jubilee Crepes.

I can still smell the cherries!

...and what a beautiful and elegant and simple dessert to prepare.


This was a wonderful menu and a great group of students. We'll be seeing Chef Phil again for his Chicken Little class the latter part of August!