Chef Manda from Blue Heron B&B

Here are some before shots...."before" we've poured the wine!

An assembly line begins for prepping the sliced red tomatoes that will be fried as part of the first entree.


A number of steps were not shown, but the finale is Seared Scallop, Fried Tomato, Spinach and Bacon Napoleon. All of the plates were cleaned on this one!

Time to get the grill going for the Flank Steak and Radicchio.





This will be combined with crepes that you see below. Look at the fresh herbs in the crepe! A crepe is not just for breakfast anymore!


Part of the entree includes red peppers and black beans.

Thinly slicing the flank steak.....

Here is the final assembly of all of those flavors!

The night ended with a Chilled Watermelon Soup with Champagne Ice. This had an interesting combination of sweet and a dash of hot. What a unique and refreshing summer dish.


Another wonderful class by Chef Manda. She will be joining us again for the fall schedule. If you have company coming in, think about the Blue Heron B&B as a unique overnight excursion!

Chef Jeff Jeffries from the Woodland's Grill

Chef Jeff from the Woodland's Grill started off with a simple but tasty grilled asparagus with a Balsamic glaze....ummm, ummm.






Now for a little grilling. Chef Jeff talks about keeping the moisture in and grill mark patterns that present well.


Sauteed red pepper will be going into the Risotto.





Here is the assembled entree. This presents beautifully and the flavors were extremely complimentary. The sweetness of the onion on top completes this dish!

Onto the Bananas Foster! There is something about liquor and flames at the end of a meal to keep things lively!

Can't forget the ice cream.

Watching the "ignition" on the big screen.

The finished product...heavenly!


Another great evening with Chef Jeff from Woodland's Grill! He'll be back in August with a Hell's Kitchen theme and returning to our fall schedule as well!