Chef Tee Joins Us for his First Class

Chef Tee (T-Bone) joins us for his first class, Chocolate Three Ways.


Shrimp are being served as an appetizer in a chocolate sauce with strawberries.

First the shrimp are butterflied, and the Chef gets a little class participation.

Nice job!

Our assistant tonight brought her own "Do Whoop" Girls that applaud on cue!

Here is the Foster crew joining us for their first class.

Here our photographer gets creative and shoots a shot of the monitor displaying the shrimp in the Scan Pan.

Here is the finished product. There is some "bite" to the sauce and the strawberry has a nice complimenting effect. Beautiful presentation!

Onto the main entree, Chicken in Mole Sauce served with Lemon Orzo Risotto Style. First some of the sauteed items that go into the Orzo.

Just that quick, the chicken is seared, the Orzo is complete and the dish is assembled. Hot, spicy and delicious!

Onto the dessert which is a Chocolate and Blueberry Tart Crème Brule. Tonight each person gets an individual tart.

The blueberries available now in the produce section are nice and sweet, as are the current strawberries being shipped in from Florida.

The tops get torched and the dessert is complete!

Chef Tee did a fabulous job for us this class and we are looking forward to his next class in a couple of weeks!

Chef John and the Blues!

Chef John Hezmanski joined us tonight with a menu all about crab meat, therefore the Blues!

He had hoped for a Blues musician to join us but as fate would have it, a Winter flu bug had other plans....We were so looking forward to this! Part of the plan was to serve some wonderful crab-based Hors d'Oeuvres.

The guest of honor, Stuffed Soft Shell Imperial...

Along with Mushrooms, Crostini, Ceviche.

What was not displayed was the Maryland Tomato and Crab Salad!

Chef John debated and elected NOT to sing the Blues himself, in hopes that folks would return for his next engagement.....Thanks Chef!!!!

The crew had a great time....

..but still left crabby!

Chef Doug Strikes Again!

Chef Doug from the Officer's Club at Pax River joined us for another entertaining and informative evening. He started off with a beautiful presentation of asparagus bundled inside a yellow squash ring.




Here are some puff pastry fish that started off as sushi but ended us as blackened nuggets!

Here you have a beautiful presentation of Shrimp cocktail w/julienne of pickled vegetables - beets, Daikon Radish, snow peas & carrots: Shellfish sauce & mustard sauce...heavenly!

Look at that presentation!

Prep for the shrimp, scallops and crab meat bisque.

Here is the finished product, topped with a puff pastry fish that is a little bit lighter.

This was the Red wine honey vinaigrette dressing on tossed salad with sauteed wild mushrooms. Flavorful and healthy.

The final dish was a Platter of Duchess potatoes w/asparagus, squash rings, w/Roasted sliced Veal Loin.

Whoops, caught with a rib when nobody was looking!

A beautiful evening devoted to some nice, from scratch "bases" that resulted in some nice stocks, sauces and wonderful flavors! Thanks Chef Doug and we will see you in the Fall!