Chef Michael from Brome Howard Does Sauces!

We were fortunate to share another great night with Chef Michael Kelly from the Brome Howard Inn.

Tonight's topic: Sauces for the home chef.

Mirepoix is the first step of the beef stock preparation process. Michael explained the complexities of making demi-glace and then provided a more practical method for the home cook.



The crew was very attentive and asked a lot of great questions.

Michael prepares a roux which is used for preparing veloute and bechamel.

The hollandaise whipping process is in "full swing". This is a good kitchen chore to ask for help on.

The finished product, a nice smooth sauce which was served over broccoli.

The finished product included rolled tilapia.


The room got quiet when the food was served. (I wonder why!)

Some were glad they fought off illness to make it in for this dish.

The veloute sauce was served with chicken and ham roulades.......yum yum.

Bill, get your fork out of the photo!

Bread gets shared to try some of the unique sauce variations that were also demonstrated.

Kathy enjoys her birthday gift. What a great husband!

Alfredo sauce (shown) as well as marinara sauce was the finale.

Chef Michael did a great job at taking some of the mystery out of producing flavorful sauces successfully in the home.

Join him for his upcoming Vegetarian Class in March!

Cooking for Diabetics!

Chef April Tucker joined us for a cooking for diabetics class. The first entree was homemade humus for carrots and celery.

April stuck with organic produce for the night which was graciously provided by the Good Earth store in Leonardtown. They offered many of the specialty ingredients that were used for tonight's class.

The below is lentils cooling that will be made into delicious meatballs served with a homemade marinara sauce.


Zucchini was par-boiled, hollowed out and chilled for a tasty appetizer, with a vegetable fill using balsmatic vinegar.

The crew looks on and shares some of their tips with one another throughout the evening.

The meatballs are heading into the oven.

The dessert gets its start....

Of course the icing bowl gets passed and sampled!

Onto the spaghetti squash.....

...served with the meatball on top and fresh parmesan cheese.

Not shown was the mashed cauliflower as an alternative to mashed potatoes.

The Passion cake with low calorie cream cheese icing is the finale.

Another great night. Chef April will be back in March with her tasty desserts!

Garlic Garlic Garlic

Chef Don Brown joins us for a breath of fresh air....well, maybe not. Tonight is Garlic Garlic Garlic night!

The chicken is being browned for the 40 clove Chicken garlic recipe.


How about some delicious garlic dip! Perfect for your Super Bowl guests....in the second half!


here is the chicken plated and ready to serve.

Can't forget the garlic fries.

A great group of students once again. Chef Don provided Mentos at the end of the class. I'm glad it wasn't garlic cheesecake!

Indian Delight by Chef Swati

Chef Swati joined us for a wonderful evening devoted to Indian Cuisine!


Rebecca is using the food processor to assist with the Spicy Cabbage Polenta, in the background.


A few of the herbs are heated in oil for a flavor and aroma that is hard to beat!

The Polenta goes through some of its preparation in a heated skillet.

Meanwhile the Carrot Salad with Roasted Peanuts and Cilantro is simmering in the pan.

Out comes the Polenta....it is served "ketchup-optional"!

The finale includes the Spinach with Mushrooms, Rice Cooked with Spices and Coconut Milk, and Carrot Salad with Roasted Peanuts and Cilantro.

Everything served really pulls out the best of what the individual ingredients have to offer. Great to have Chef Swati join us and we're looking forward to her next class!