Fall Flavors by Chef Manda

Chen Manda joins us out of her busy schedule for another wonderful evening with her recipes.

Here's the gang from down south.

What a beautiful presentation of Fresh Seasonal Fish Baked in Parchment with Citrus, Olives, Tomatoes and Gigondas, served over Herbed Rice.

Here is a delicious appetizer - Puff Pastry Pizzas with Caramelized Mushrooms.

Here is the before for the Butternut Squash, Sage and Roasted Shallots...

...and the ensemble.

...and here is the crew that made the class happen!

Another great class with great company!

Chef Lin and Italian Food for the Heart

Chef Lin joins us tonight with Italy "in her heart". She made a culinary trip last year to Italy and shared a few of her many recipes garnered from that trip.

Her recipes include Pizza Iola Tartines (tomatoes, olives, onion and olive oil on toasted bread with mozzarella); Radicchio Bundles; Easter Pie (Torta); Stuffed Eggplant; Fig Croustade.

Look at the nice accent with the sliced pear. Now is the season for the ripest pears.

Sampling the wares. Here is the gang from tonight.

How is this for eggplant? Delicious!

Adding humor about the eggplant, before stealing off his neighbors dish!

And the finale....fresh flowers and herbs from Lin's garden and memories from her trip. How much better can it get?

Thanks Chef Lin for another wonderful class!

Chef Liat and Hearty, Healthy Combinations

Chef Liat joins us for some of her healthy but flavorful combinations in a night that was most enjoyable. Fresh ingredients were plentiful!

She started off with a very nice Cabbage Soup...perfect for this time of year and local cabbages are available now.

The tag line for this class is that healthy doesn't have to be complicated or boring or require a long list of ingredients. Look at this delicious Tomato, Basil Chicken!

Chef Liat shares some of her tips while the class is enjoying the Moroccan Stew.

There must have been a good amount of hands-on as our photographer stayed busy for much of the night. Thanks Chef for a very nice and healthy evening!

Chesapeake Thanksgiving with Chef John Hetmanski

Chef John joins us from the Seafarers International Union where he manages their culinary program. Tonight will include traditional and Chesapeake Thanksgiving selections....starting with Oyster Dressing.

Here the class gets a few pointers on oysters and where to find them.

Here is the turkey served with the frills on the turkey leg. Chris had dibs on one of the legs!

Oysters Rockefeller with a hint of Anise for a wonderful flavor!

Mini Blue Crab Cakes are shown with a nice presentation of a flavorful sauce to go with it.

Can't forget the Maryland Crab Soup, perfect for this time of year. Local crab meat is still available.

As Chris is posing with the Chef's hat (turkey frill), Mom is whispering this year, you make the dinner.

Turkey and oyster dressing, right before the gravy was added.

A good time was had by all!

Chef John will be joining us again in January with a class devoted to the "Blues" (Blue Crab that is but with a special addition...live music!).

Valley Lee Private Class

Tonight was a private class, a dinner club from the Valley Lee area. Joann asked if anyone was here with someone that they shouldn't be, speak up now before the photos begin. See what happens next!

Oh Boy!

Chef Jeff Jeffries from US Foods is our instructor tonight.

The crew does a little bit of mingling while the roast is in the oven.

Carol and Paul, the organizers tonight!

The Roasted Red Pepper soup before the emersion blender is used. Add a little bit of bacon and crab meat, ummmmm, good!

It is slicing time for the pork loin with a sage dressing.

Here is the pork roast, a nice vegetable medley and some risotto (I believe).

The Class Clowns stop their antics and pose for a quick shot!

The veggies on the stove. Is that brussel sprouts and butternut squash?

Can't forget the Banana's Foster!

Great food, company and instruction along the way. If you are interested in a private party, give us a call and we will see what we can work up to meet your unique needs.