News at Quality Street Kitchen and Catering

Chef Loic and Winter French Classic Dishes

2010-08-14T05:05:00.000-07:00

Tonight's Menu: Vinaigrette Potato Salad; Pork Tenderloin w/Sage Demi; Cherry Clafoutis

Summer in Southern Italy

2010-08-02T19:57:00.000-07:00

Here is the wonderful menu from tonight's class:

Caponatina Siciliana (sicilian eggplant appetizer); Pasta Caprese e Pesto (Cold Pasta w/vine tomatoes and Basil Pesto); Puparuoli Nbuttunati (Neapolitan stuffed peppers ); Percoche e Vino (White Peaches and wine)

A wonderful Chef, a delectable menu, a remarkable group and beautiful evening. What else is left?

Chef Jennifer and Her Spectacular Summer Soups Class

2010-07-29T20:52:00.000-07:00

Tomato Gazpacho with cucumber relish

Seafood Stew- seared salmon mussels & shrimp

served with creamy lemon grits!

A couple of our radio station class giveaway recipients!

...and a birthday cake was slipped in at the end!

Happy Birthday Beverly!

Chef Aaron from CD's Cafe Joins Us with His Summer Favorites

2010-07-23T04:25:00.000-07:00

Here are shots from the excellent meal that Chef Aaron taught last night!

Mixed Berry Goat Cheese Vinaigrette w/ Walnuts and Baby Spinach

Classic Caprese w/ A Twist: Roasted Yellow Peppers, Fresh Herb Drizzle and Balsamic Reduction

Grilled Pork Tenderloin with a Sweet Chipotle Glaze and Mango Salsa Over Cous Cous and Asparagus

Fresh Peach Tart Tatin w/ Vanilla Ice cream

Exploring the French Classics of the Four Seasons: Fall with Chef Loic from Cafe Des Artistes

2010-07-14T18:41:00.000-07:00

Tonight's menu included: Provencale Mushroom Salad; Veal Normandie; and Apple Tart. ENJOY!

Chef Loic from Cafe Des Artistes and another one of his Four Corners of France Series

2010-04-21T19:24:00.000-07:00

Chef Jeff from Stoney's Joins Us!

2010-04-04T07:37:00.000-07:00

Chef Jacquie and Her Delicious Desserts Class!

2010-04-04T07:34:00.000-07:00

Chef Aaron from CDs - A GREAT Beginner's Class!

2010-04-04T07:18:00.000-07:00

Chef Vincenzo and His Northeast Italy Favorites

2010-03-23T03:42:00.000-07:00

Chef Bambi from the Jaycee Center in Waldorf

2010-03-23T03:34:00.000-07:00

Chef Loic from Cafe Des Artistes and another one of his Four Corners of France Series

2010-03-18T03:13:00.000-07:00

Chef Aaron from CD's Cafe

2010-03-18T02:55:00.000-07:00

Our Own Chef - Joann on First Friday with our wine distributor, Eric from Country Vitner

2010-03-07T10:59:00.000-08:00

Chef Loic & A Private Class for Charity

2010-03-04T04:43:00.000-08:00

Chef Jen Purcell

2010-03-04T04:39:00.000-08:00

Chef Phil and Our Valentine's Day Class!

2010-02-22T19:00:00.000-08:00

Chef Loic from Cafe Des Artistes Starts Off 2010!

2010-01-13T20:37:00.000-08:00

Chef Loic and Sauces Class

2009-12-29T03:40:00.000-08:00

Chef Aaron and His Personal Favorites

2009-12-29T03:34:00.000-08:00

Chef Lin from Quality Street with Memories from Italy!

2009-11-21T05:03:00.000-08:00

Chef Jeff & Bistro Night!

2009-11-20T04:00:00.000-08:00

Vincenzo's Latest Class

2009-11-20T03:55:00.000-08:00

Chef Jeff Jeffries with the Hell's Kitchen Appetizer Class

2009-11-20T03:47:00.000-08:00

Chef Luic from Cafe Des Artistes

2009-11-20T02:59:00.000-08:00

Chef Luic from Cafe Des Artistes joins us for a Classic French Menu!

Chef Phil and his Seafood at Anchor Class

2009-11-14T15:38:00.000-08:00

Here is Chef Phil starting off his last "At Anchor" series...meals that could be made onboard your vessel!

The crew is getting apples ready for the Apple Crostada.

Into the pie pan it goes!

Meanwhile, it's shrimp grilling time!

Here is the fresh Alfredo heating up.

Mixing the shrimp, Alfredo sauce and pasta together!

Here is the scrumptious dessert, Apple Crostada.

Caught red-handed with the wine bottle in her hand! :)

A strange Blogging occurence....we have a new editor and these photos were posted earlier and it is too difficult to move them! :( More action shots on grilling the shrimp.

Here we have a delicious Oysters Rockefeller!

Also served was fresh bruschetta....this was made with some of the last of the fresh local tomatoes of the season. Come on May!

Chef Leo from Corbel with Vietnamese Delights

2009-11-04T04:14:00.000-08:00

Chef Leo from Corbels is prepping foods inspired by a trip he took to Viet Nam.

The menu included Summer Rolls with Carror, Cucumber & Shrimp; Lotus Root Salad w/Asian Herbs; and Asian Style Tuna Burger.

The unique sauces that accompany each dish really accentuate the flavors.

Viet Namese food preparation uses lots of nice fresh veggies and some specific cutting styles for "balance".

Look at that presentation!

Chef Joann and the Wild Women Private Class

2009-11-04T03:55:00.000-08:00

Tonight we had the Wild Women's Club, a group from our education system that has been meeting for 20+ years!

Chef Joann is teaching the class which will be the hands-on making of three appetizers.

Stuffed peppers wrapped in proschutto is one of the items.

Can't forget singing to the birthday girl of the bunch!

Peppers are coming along nicely!

These are the cookies that will go into the top of the pumpkin mousse dessert cup. Very fall-like.

Ready for the oven, delicious!

This is the tame use of the piping bag and the whipped cream.

And this is the start of wildness in the kitchen!

"Whoops, I missed the dessert cup and squirted you in the face! Sorry about that."

Victory is ours! Of course you do damage control by hiding the evidence and eating the whipped cream.

In spite of the confusion behind the counter, the dessert came out beautifully.

Here is the plated Puffed Pastry filled with some carmelized veggies and cheese, accompanied by the peppers after they were baked. They could also have been grilled.

Here is the crew and a good time was had by all!

Chef Aaron from CD's Cafe

2009-11-03T18:13:00.000-08:00

Chef Aaron from CD's Cafe joined us with another great menu. Photos include the Cherries Jubilee and the lighting of the brandy. There is also a beautiful shot of the Penne Pasta entree and a few others.

We have a new editor at the blog site and it is not very friendly in terms of getting titles incorporated with the photos! I will keep experimenting.

Thanks Chef Aaron for another great class!

Quality Street Platters Can't Be Beat!

2009-10-15T03:54:00.000-07:00

Cheese Platters

Chicken Skewers with Duck Sauce

Mini-Crab Cakes....you'll come back for more!

Fresh Fruit Platter

Tomato, Mozzarella, Basil Sandwiches

Bruschetta Platter

Close-up

Apple Cranberry and Blue Cheese

Chicken Salad with Chutney

Fresh Veggies with Carmelized Onion Dip

Asparagus and Parmesan Cheese

Think Quality Street for your Holiday Needs!
This is just a sample of the many appretizers we offer!

Chef Phil and His Steak Nite at Sea Theme!

2009-10-15T03:37:00.000-07:00

A little help from a friend - thanks Katie!

Some of the properties of the flank steak being explained.

It's Wedge Salad time.....look at that presentation.

Risotta in a Dutch oven.

Keep an eye on this three!

The finish! Tender asparagus spears completes the meal.

Proper carving in progress.

Can't forget the flourless chocolate cake.

a la mode!

Private Class, Chef Jeff Jeffries with the Ladies!

2009-10-15T03:34:00.000-07:00

Here comes the bride!

We had great fun this night. It was First Friday in Leonardtown and a Bridal Party!

The immersion blender in action!

Soups on! Roasted red pepper.

Onto the main course, Pork Loin with homemade apricot chutney! Can't forget the vegetable medley.

Apple Crostada completes the menu.

Here is the gang with Chef Jeff. What a great way to launch the nuptials!

Shots of Vincenzo's Recent Class!

2009-10-13T03:49:00.000-07:00

Chef Bambi from the Jaycee Center in Waldorf

2009-09-22T01:20:00.000-07:00

Soups On!

Simple and delicious...zucchini topped with fresh tomato and mozzarella cheese!

Conie joins us in the rank of servers for our classes.

Another great class by Chef Bambi!

Chef Aaron's Private Class

2009-09-22T01:01:00.000-07:00

This was a private class with the menu being developed from items that can all be bought through your local markets. Chef Aaron Weiner from CD's Cafe was our guest chef and as usual, phenomenal!

Apple turnover in the making!

Beautiful fresh salad with local apples topped with crab.

Tomato Basil soup!

Judy hard at wrapping the apples in pastry dough.

The fresh local tomatoes were perfectly ripe.

Basil from the McKeown garden.

Carmel topping! Delicious.

A squash medley in the making.

Cantaloupe Vinigriette!

Chef Phil and His Meals at Sea Series

2009-08-29T14:13:00.001-07:00

Red Hatters Invade with Chef Tee

2009-08-29T14:10:00.000-07:00

Chief Jeff Jeffries and a Private Class for Charity

2009-08-29T13:58:00.001-07:00

Chef Tee and Tune A Fish

2009-08-29T13:52:00.001-07:00

Chef Aaron from CD's Cafe

2009-08-29T13:49:00.001-07:00

Chef Aaron Strikes Again!

2009-08-29T13:46:00.000-07:00

Joyce's Birthday Class

2009-08-29T13:42:00.001-07:00

The birthday girl with the dessert spatula!

Chef Tee Garner's First Friday Class

2009-08-15T04:37:00.000-07:00

Chef Balbi

2009-02-20T03:26:00.000-08:00

Chef Jeff Jeffries from US Foods

2009-02-20T03:20:00.000-08:00

Chef Aaron

2009-02-13T02:58:00.000-08:00

Chef Trevor

2009-02-13T02:57:00.000-08:00

Chef Vincenzo

2009-02-13T02:49:00.000-08:00

Chef Tee Joins Us for his First Class

2009-01-31T20:10:00.001-08:00

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!

2009-01-30T15:03:00.000-08:00

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!

2009-01-30T14:56:00.000-08:00

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!

Dining with Chef Bambi

2009-01-30T14:52:00.001-08:00

Chef Bambi joined us from the Jaycee Center in Waldorf with some of her favorites. An Apple Rosette Tart was started so it could be baked fresh for this evening.

First a salad - Strawberry and fennel with a nice citrus dressing.

Here is the before on the Apple Rosette Tart.

Nice job Bob!

Here is our Wrap Star!

The main course is a Beef Tenderloin w/Stilton Herb Bread Crust, and Madeira Reduction Sauce. First we were given a nice lesson on how to trim down an entire tenderloin.

Before they hit the oven, here is the tenderloin wrapped in bacon.

We warned the Chef to keep on eye on these two!

The Chef with her Michael Jackson glove on!

The main course. Note the potatoes are finger potatoes including the purple variety.

Can't forget the finished baked Apple Rosette Tart. You almost forgot!

Another beautiful menu thanks to Chef Bambi!

January Class with Chef Leo from Corbel's

2009-01-30T14:49:00.000-08:00

Chef Leo joined us with another great menu of items similar to what you will find on the Corbel's dining menu (In Leonardtown).

The first item worked on is Herb Crusted Pork Loin with Rosemary/Thyme Chimichurri Sauce. This gets prepped and is slow cooked in the oven.

Time for some comfort food: Grilled Asparagus with Mushrooms and Smithfield Ham and Chive Cream over a Rosemary Biscuit.

I can smell it from here!

Still playing with that pork!

Look how nicely the pork is plated up with brussel sprouts and mashed potatoes.

Can't forget the beautiful Georgia Salad - Roasted Yellow and Red Beets, Goat Cheese and Hazelnuts over Mixed Greens with Champagne Vinaigrette!

A wonderful evening and a great way to sample some of the specials Chef Leo makes available at Corbel's. Thanks Chef!!!

Winter 2009 with Manda Comer

2009-01-30T14:47:00.001-08:00

Chef Manda comes out into the cold for a night at Quality Street and here come the fresh ingredients! Black beans to start.

I missed the first dish which was a Bacon, Apple and Celeriac Soup. Apparently this was so good that the photographer was not allowed close enough to take a picture!

Delicious. (We actually did get one photo of the soup).

Here are some shrimp sauteing.

They were turned into a Spicy Shrimp with Chayote Slaw.

Here is a Polenta Cake with Mango Black Bean Sauce

The finale was a Fresh seasonal dessert, in this case a light chocolate mixture in a pastry shell with pomegranates seeds.

Here is part of the crew that joined us this class.

Another fabulous meal. If you have guests coming and you do need lodging, think of the Blue heron B&B in Solomon's. Thanks Chef Manda!

Fall Flavors by Chef Manda

2008-11-13T20:29:00.000-08:00

Chen Manda joins us out of her busy schedule for another wonderful evening with her recipes.

Here's the gang from down south.

What a beautiful presentation of Fresh Seasonal Fish Baked in Parchment with Citrus, Olives, Tomatoes and Gigondas, served over Herbed Rice.

Here is a delicious appetizer - Puff Pastry Pizzas with Caramelized Mushrooms.

Here is the before for the Butternut Squash, Sage and Roasted Shallots...

...and the ensemble.

...and here is the crew that made the class happen!

Another great class with great company!

Chef Lin and Italian Food for the Heart

2008-11-13T20:27:00.000-08:00

Chef Lin joins us tonight with Italy "in her heart". She made a culinary trip last year to Italy and shared a few of her many recipes garnered from that trip.

Her recipes include Pizza Iola Tartines (tomatoes, olives, onion and olive oil on toasted bread with mozzarella); Radicchio Bundles; Easter Pie (Torta); Stuffed Eggplant; Fig Croustade.

Look at the nice accent with the sliced pear. Now is the season for the ripest pears.

Sampling the wares. Here is the gang from tonight.

How is this for eggplant? Delicious!

Adding humor about the eggplant, before stealing off his neighbors dish!

And the finale....fresh flowers and herbs from Lin's garden and memories from her trip. How much better can it get?

Thanks Chef Lin for another wonderful class!

Chef Liat and Hearty, Healthy Combinations

2008-11-13T20:25:00.000-08:00

Chef Liat joins us for some of her healthy but flavorful combinations in a night that was most enjoyable. Fresh ingredients were plentiful!

She started off with a very nice Cabbage Soup...perfect for this time of year and local cabbages are available now.

The tag line for this class is that healthy doesn't have to be complicated or boring or require a long list of ingredients. Look at this delicious Tomato, Basil Chicken!

Chef Liat shares some of her tips while the class is enjoying the Moroccan Stew.

There must have been a good amount of hands-on as our photographer stayed busy for much of the night. Thanks Chef for a very nice and healthy evening!

Chesapeake Thanksgiving with Chef John Hetmanski

2008-11-13T20:20:00.000-08:00

Chef John joins us from the Seafarers International Union where he manages their culinary program. Tonight will include traditional and Chesapeake Thanksgiving selections....starting with Oyster Dressing.

Here the class gets a few pointers on oysters and where to find them.

Here is the turkey served with the frills on the turkey leg. Chris had dibs on one of the legs!

Oysters Rockefeller with a hint of Anise for a wonderful flavor!

Mini Blue Crab Cakes are shown with a nice presentation of a flavorful sauce to go with it.

Can't forget the Maryland Crab Soup, perfect for this time of year. Local crab meat is still available.

As Chris is posing with the Chef's hat (turkey frill), Mom is whispering this year, you make the dinner.

Turkey and oyster dressing, right before the gravy was added.

A good time was had by all!

Chef John will be joining us again in January with a class devoted to the "Blues" (Blue Crab that is but with a special addition...live music!).

Valley Lee Private Class

2008-11-13T20:16:00.000-08:00

Tonight was a private class, a dinner club from the Valley Lee area. Joann asked if anyone was here with someone that they shouldn't be, speak up now before the photos begin. See what happens next!

Oh Boy!

Chef Jeff Jeffries from US Foods is our instructor tonight.

The crew does a little bit of mingling while the roast is in the oven.

Carol and Paul, the organizers tonight!

The Roasted Red Pepper soup before the emersion blender is used. Add a little bit of bacon and crab meat, ummmmm, good!

It is slicing time for the pork loin with a sage dressing.

Here is the pork roast, a nice vegetable medley and some risotto (I believe).

The Class Clowns stop their antics and pose for a quick shot!

The veggies on the stove. Is that brussel sprouts and butternut squash?

Can't forget the Banana's Foster!

Great food, company and instruction along the way. If you are interested in a private party, give us a call and we will see what we can work up to meet your unique needs.