Chef Michael from Brome Howard Inn with his Vegetarian Delite class

Chef Michael from the Brome Howard B&B joined us tonight for a wonderful meal of vegetarian dishes. Lots of hands on prep, and a menu exploding with flavor!


Here is Phyllo dough being used to create a spinach, feta & pine nut triangle.

The same dough was also used with a pear, brie and almonds fill. Not sure which was better! They were both fabulous.


Here is Courtney who is a birthday girl this evening, with her friend Jen that wound up taking many of the photos that we are sharing.





Lots of hands-on to make this happen!



The Potatoes Au Gratin had some lead time so Chef Michael gets these prepared and in the oven.



Chef Michael has no idea that Courtney snuck into this photo. Fun Fun!




Here are the grilled Porto Bello Mushrooms that will be stacked with Vidalia Onion Coulis.



You can smell the flavor....great shot!

The finished Phyllo appetizer!


I thought this was a Vegetarian menu, but we seem to have some ham as well!

The asparagus is fresh and readily available in our local grocery stores now.

Watch the Porto Bello stack unfold!



Here's the line-up!

Now for something special, Grilled Endive. This was delicious.






Obviously overwhelmed with just how good this looks!

Also displayed is the risotto that has a fairly lengthy cook time but is well worth it.

...and then the end. :(

Thanks to Jen for taking such wonderful shots for the class, and Chef Michael for again sharing some of those special food items that you can find at Brome Howard.