Foods from Southern MD - Dave fron Dry Dock

Chef Dave Lombardo from the Dry Dock joins us to make Corn Bread and Honey butter; Oyster Stew; Maryland Crab Cake; Bread Pudding with Bananas, Chocolate and Walnut.

The oyster stew in the making....

The folks are trying to have a bad time!

Oyster stew served with mashed potatoes - what a great idea!

The pan fried cornbread topped with honey butter was heavenly.

Mini Crab cakes, larger than a "ball", smaller than a cake. Beautiful for a meal or as an appetizer.

Can't forget the bread pudding with bananas and walnut at the end.



Thanks, Dave. He will be back for an American Bistro and Classic French class in the Fall.

CSM Sponsored Class - Foods that Compliment Bordeaux Wines

Joann and Michael Wayman are teamed again with wine, students and song.

Heated brie topped with apple chutney starts the evening off!


Michael is featuring wines from the Bordeaux region.

Joann carves the beef tenderloin that goes on top of a crostini with a green peppercorn sauce.


Here's one way to liven up the evening!



Nothing the Leonardtown Fire Department couldn't eventually get under control. We did get a beautiful sauce to top the beef.

....and Stuffed mushrooms with polenta end the evening.

Thanks to the College of Southern MD for the partnership program. We are glad to share our facility and meet some of the new students that enroll through this program.

Mangiamo!

Another great class by Don Brown, featuring Frittata with Asparagus, Tomato, and Fontina; Pasta and Fagioli Neapolitan-style; Seafood Risotto; and Chocolate Zabaglione. Enjoy!




Debbie helping out in the kitchen!


Presentation and flavors galore!

Keep an eye on this group!

Salmon Madness with Aaron From CD's Cafe

Chef Aaron joins us from CD's Cafe with three different ways to prepare salmon.

The first was poached, and a generous amount of lemon is added into the white wine bath.


This will be served over wilted greens with freshly prepared vinaigrette dressing.

Out it comes and it is beautiful and tasty!

Fresh guacamole is used to encrust the next dish. What a difference from store bought!


Over top this goes, mixed in with breadcrumbs for the right consistency.

Something tickles Debbie's funny bone!

And here is the final presentation served over risotto with sun dried tomatoes.

The final dish was so good that I missed the photo! Some had theirs wrapped in foil for lunch the next day; the others enjoyed the final dish and called it an evening. Glad to have Chef Aaron come out and do his first class with us! We will see him again for fall appetizers!

Ken's Private Class

A Few Shots from Ken's Private Class



With Chef Ken's class, there is usually a bonus in that you get to learn about the wines he produces as the Solomon's Island Winery.






Here is the topping for the Chilean Bass.....yummy!


Ken's wife assisted with tonight's class.

And a nice group shot at the end!

If you are interested in a private class, please let us know. Our instructors are more than willing to help provide a very memorable evening!