Chilean Bass by Ken Korando

Asparagus Soup Hot & Cold; Chilean Sea Bass w/black bean and mango salsa and roasted pepper sauce; Chocolate Soufflé. Appropriately paired with accompanying wines.


A toast to Solomons Winery accompanied by good company and good cheer!



The Chilean Bass was to die for!




...and looked even better plated.





Off to dessert!




Individual Chocolate Souflees.


This was a great group and we look forward to the next class!

Chef Phil's Tapas Class

Tonight Chef Phil used the Spanish Tapas theme to present some tasty and interesting food combinations. First up was a Pollo con Limon y Ajillo (Chicken w/ Lemon and Garlic).

Next came the Hojaldre de Espinaca y Pera ( Spinach and Pear in Puff Pastry).




A cookie cutter was used to get the round shape for stuffing.

The white wine sangria was a refreshing summer drink, that was as good to eat as it was to drink!



The spinach is cooking down before being placed in the pastry shell.


Chef Phil gets some help from an aspiring chef!



Students are encouraged to come up and try their own!




Bueno....the finished product!

Onto the Champiñones en Escabeche (Marinated Mushrooms)....

stuffed with a tasty cheese mixture.

And then it's meatball time. Tapas meals are small portions of a variety of foods. They just keep on coming!



You can smell the aroma!

And then it was onto butterflying shrimp, to go into the Langostinos en Chocloate (Butterflied Shrimp w/ Chocolate Sauce)

Are you really going to put chocolate on that shrimp?


Joann lends a hand with the chocolate sauce.


What an interesting combination of flavors! Note we have some new classes posted for the fall schedule. Chef Phil will be back with Salmon Three More ways!