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!

Dining with Chef Bambi

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

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

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!