Ken's Korando's Latest - Putting on the Ritz!

Tonight was about good company and exquisite cuisine by Chef Ken Korando from the Solomon's Winery! The menu tonight included Romaine Salad in Parmesan Baskets, Roasted Veal Oscar with Asparagus, Lump Crab and Choron Sauce; Berry Trifle with Lemon Pound Cake, Pudding and Fresh Fruit and it truly "Put on the Ritz"!

Look at this salad served in a Parmesan Basket. You enjoy the salad and the serving bowl as well.


Onto the veal that gets browned to perfection.


Chef Ken in action. How is this for a beautifully plated serving of Roasted Veal Oscar with Asparagus, Lump Crab and Choron Sauce?


Ken's wife joins us and assists, as well as sharing her knowledge of wines that are featured at Solomon's Winery.


Whoops, the batter bowl is being passed! How will we ever stop that!?!

Watch this dessert unfold!

All fresh and yummy ingredients!

Yummmmmmmmmmmmmmmmmmmmmmmmmm!

Finally the Chef gets to enjoy the "fruits of his labor" as the class poses for a great group shot. Another night to talk about at Quality Street! Thanks to Chef Ken and his wife, and of course our guests! Look for Chef Ken this summer with some very nice menu selections!

Vincenzo's Latest Class - Mediterranean Favorites

I am going to be lazy tonight and provide the entire menu in the beginning, as it is provided both in Italian and in English. Chef Vincenzo was here tonight to prepare: Fritelle al Pecorino (Pecorino Cheese Fritters), Penne Zucchine e Basilico (Penne Pasta with Zucchinni and Basil Sauce), Scalloppine di Pollo (Boneless Chicken Breast Scallopini), Rucolo e Parmigiano (Arugula (Rocket In England) Salad with Shaved Parmigiano tossed with Lemon Vinaigrette, Ricotta e Miele (Fresh Ricotta, Honey, Nuts and Brandy)

He gives a little bit of instruction to April, one of our other Chefs that was a student tonight!


Here is the Pecorino Cheese Fritter.



Vincenzo is showing off his dough!




Time to prep the chicken for the Boneless Chicken Breast Scallopini.

You can smell the flavors on this shot!


The pasta gets sauteed with the zucchini and Basil sauce.

Looking good!

Another fabulous evening by Chef Vincenzo. If you are excited about these photos, imagine a 10-day tour with Vincenzo as your guide in Tuscany! Check out http://www.qualitystreetcatering.com/GiftBaskets.aspx for the details! We'd love to have you join us. This is filling up fast!

Chef Aaron from CD's Cafe - Fun Ways to Use Puff Pastry

Tonight was devoted to the multiple uses of Puff Pastry and Chef Aaron quickly put the students to work!


The pastry gets a little bit of decorative edging which helps out in the presentation.

Look at how nice these look!


This is a Brie en Croute (stuffed with Brie Cheese, Walnuts and Pears) and the combinations of flavors is mouth watering! Here is how it is served.

The next preparation is the Lump Crab and Spinach Puff Pastry Pockets!



Next it is onto the Apple Tart Tatin with Ice Cream. Watch this one unfold!

Look at that...browned to perfection.

And then it gets the fruit topping.

This one is a definitive winner!

When you think it can't get any better, onto the Fresh Fruit Pastry Strip. Look at the colors and flavors!


Another fabulous evening and a great representation of some of the unique preparations that you can find nightly at CD's Cafe. Chef Aaron is there to please. Hey, something new, Chef Aaron will be providing a LUNCHTIME class the beginning of June. Please look at the schedule. We had customers asking and we'd like to see this one fill up!