Tonight is devoted to foods that will delight you in the dead of winter. Chef Manda and Rebecca start the preparations.
Everything made tonight had some complexity in its preparation, but the results were worth the extra steps. Chef Manda is working on the salad dressing.
The first serving will be Proscuitto and Roasted Grape Tomato Panzanella, served with cubed baguette. It presents beautifully, but tastes even better!
Then it is onto the Beet Carpaccio with Goat Cheese and Fresh Herb Salad.
Chef Manda's pay was docked for the cost of one burgendy dish towel! If you have never had fresh roasted beets, you are missing out on one of life's treasures.
There are a number of steps to tonight's very unique Butternut Squash, Sausage , Artichoke and Sun dried Tomato Lasagna with a Rosemary Champagne Cream sauce.
Larry provides a little bit of help behind the counter, helping to get the dessert started.
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The Rosemary Champagne Cream sauce is a meal unto itself. This could have been served over sheet rock and would have tasted superb. Over the lasagne, it was heavenly!
Fresh parmasean cheese adds to the bountiful flavors.
Beautiful presentation and the combined tastes, well....just imagine!
The night finished off with Seasonal Fruit Clafoutis. Elegant and classy, this had apricots as the filling.
Another evening to take off the winter chill! Chef Manda still has an opening or two in her April class, but these won't last long! Thanks to all that shared in this lovely evening at Quality Street!
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