Joann's Appetizer Class

Chef Joann provided tonight's class of appetizers, and these same recipes will be shared in Southern MD This is Living! Their web site is:
http://somdthisisliving.somd.com/
Puff pastry is worked with in the first recipe.






This crew is trying to enjoy themselves....


Joann posing with her NEW apron. Thanks Barbara!!!!!



Shirley lending a hand with the asparagus wrapped in Beef Teriyaki.


Darla and a guest helping out with the shoo pastry.

Carmelized onions on the way....

Can't forget dessert....a delicious pumpkin filling served in a shot glass.

A great class and hopefully a few of these have already been used with family and friends in Southern MD!

Chef Michael from the Brome Howard Inn shares Appetizers!

Chef Michael Kelly joined us to share some of his great appetizer ideas. The first is a delicious salmon bruchetta topped with dill.


How's that for presentation?

our Quality Street server taking her job way too seriously!


Onto the Pinwheels. Chef Micheal shared one recipe by in the span of three minutes gave five variations that could be prepared in this same fashion.

In this midst of the other appetizers being prepared, Chef Michael had a beautiful quiche-like dish that could be cut and served multiple ways. Again, this was prepared one way and a few variations were also explained.


The turkey on pumpernickel with homemade cranberry chutney was excellent and perfect for the holidays!


And the finale was a grilled shrimp whose prep and serve time was under 10 minutes!

As always, very tasty and enjoyable. Thanks to Chef Michael for sharing some of the recipes that make the Brome Howard Inn a very special place!

Chef Jeff from the Woodlands Grille continuing with The Dinner Party Never Ends

We are a Kitchen Store and Catering Business by trade and unfortunately NOT a professional photography shop. Our batteries died part way through this wonderful class....but we will share what we did capture!


Chef Jeff Jeffries joined us from the Woodland's Grille with a menu of: English Cucumber w/Smoked Scallop; Sage Tomato Florentine Soup; Cumin Crusted Pork Loin with Apricot Chutney; Lavender Infused Balsamic Rice; Chocolate Molten Lava Cake

Here is the piping of the fill for the English Cucumbers.

And the finished product.


The Chocolate Molten Lava Cake gets its start.....

and the Cumin Crusted Pork Loin with Apricot Chutney and Lavender Infused Balsamic Rice gets its finish!


So does our Camera!!!! :(

Chef Jeff wanted a challenge this spring and asked that we develop two fun classes that you should look at. One is Hell's Kitchen where the students will make everything that is served in three stations. Chef Jeff will be there to "help you" as if you were an employee at the Woodland's Grille. We will also have Quality Street's version of Iron Chef. Sign up, name your ingredients and Chef Jeff will have to prepare something appealing and appetizing from the ingredients chosen by the class. This should be FUN!

Impressive Entertaining by Manda from Blue Heron Inn

Chef Manda joined us from the Blue Heron Inn with some great items to use for entertaining.

The versatility of puff pastry was shown in the below with Pears and camembert cheese, what a nice combo!

The crew practice giving a toast while entertaining! I think they did well on this part of the instruction.

Helping hands work with grape tomatoes....

and Sweet garlic dumplings, yummie!


Almond Lemon Roasted Cauliflower was next...no leftovers for the dishwasher!

and onto the Grilled citrus shrimp...

served over top of a wilted Spinach salad.


The crew enjoyed all of the foods prepared. Thanks to Chef Manda....look for her Valentine's Day special class! If you have guests coming to stay in the area, think of the Blue Heron Inn as one of a few more intimate locations to stay in Southern MD.