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!
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