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!
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