Chef Ken Korando's Entertaining with Style!!

Chef Ken Korando from Solomon's Winery and his wife joined us for another superb evening of entertaining with style. There was a quick lesson in how to safely handle a paring knife to prepare the potatoes which were scalloped for tonight's menu.


The scallop potatoes are getting ready to get baked, Notice the nice Batali lasagna pan. I wonder where you can get one of those? (Quality Street of course!)


Chef Ken shows how to perform the cut needed for stuffing the pork chops.


Here's the crew pausing just before the main course is served.

Seared pork chops were the main course, and look how beautiful they are. I believe these came from Woodburn's.


If you put your nose close to the monitor, you will smell the port wine reduction sauce and the scalloped potatoes! Beautiful job as usual.




The crew seemed to really enjoy tonight's tasty platter. The chops were stuffed with Prosciutto, Spinach and Cheese.

Can't forget dessert which was a beautiful Pineapple Upside down Cake, with a chocolate sauce.




Another absolutely delicious evening with the Korandos at Quality Street!

A bonus in Chef Ken's classes....you usually get to sample the best wines that Solomon's Winery offers appropriately paired for the meal. For a great weekend outing, visit Ken's web site and drop by his winery!

Chef Michael from Brome Howard Inn with his Vegetarian Delite class

Chef Michael from the Brome Howard B&B joined us tonight for a wonderful meal of vegetarian dishes. Lots of hands on prep, and a menu exploding with flavor!


Here is Phyllo dough being used to create a spinach, feta & pine nut triangle.

The same dough was also used with a pear, brie and almonds fill. Not sure which was better! They were both fabulous.


Here is Courtney who is a birthday girl this evening, with her friend Jen that wound up taking many of the photos that we are sharing.





Lots of hands-on to make this happen!



The Potatoes Au Gratin had some lead time so Chef Michael gets these prepared and in the oven.



Chef Michael has no idea that Courtney snuck into this photo. Fun Fun!




Here are the grilled Porto Bello Mushrooms that will be stacked with Vidalia Onion Coulis.



You can smell the flavor....great shot!

The finished Phyllo appetizer!


I thought this was a Vegetarian menu, but we seem to have some ham as well!

The asparagus is fresh and readily available in our local grocery stores now.

Watch the Porto Bello stack unfold!



Here's the line-up!

Now for something special, Grilled Endive. This was delicious.






Obviously overwhelmed with just how good this looks!

Also displayed is the risotto that has a fairly lengthy cook time but is well worth it.

...and then the end. :(

Thanks to Jen for taking such wonderful shots for the class, and Chef Michael for again sharing some of those special food items that you can find at Brome Howard.