Ken Korondo's Hearty Fall Fair

Chef Ken from the Solomon's Winery joins us to celebrate hearty fall foods! Tender chickens are first on the list.

and the Cous Cous gets its start.

His daughter is here to assist!

Chef Ken gets the pie crust going for the Sweet Potato Pecan Pie.





Included in tonight's meal is Puree of Butternut Squash Soup w/Shitake mushrooms and Truffle Oil.

The Roasted Poussin (Baby Chicken) with Spicy Couscous is coming along nicely.

Here is the final dish plated.

And here is the pie sliced and served. This is truly Hearty Fall Fare!

Thanks to Chef Ken. His classes are filled with great information about the foods on the menu and how to serve them appropriately accompanied by a suitable wine from the Solomon's Winery!

Chef Aaron from CD's Cafe: Be Prepared for the Holidays

Chef Aaron has joined us from CD's Cafe for a night of appetizers, including Quick and Easy Bruschetta; Artichoke Spinach Dip; Crab Stuffed Mushroom; Napa Cabbage Spring Roll w/Soy Dipping Sauce; Baby Spinach Salad w/Raspberry Goat Cheese Vinaigrette.




There are so many good photos that I will let them tell the story of how things unfolded!


How is that for Serve-ability WOW?











There is lots of hands-on work in tonight's class.






Here are the finished spring roll! Delicious!

And a crabbed stuffed mushroom.

Thanks to Chef Aaron for a wonderful class. Think CD's Cafe for a great place to dine on freshly made entrees that are sure to please. Look for Chef Aaron on our new schedule of classes out at the web site for this winter/spring!

Chef Eric Mihaly with Angus Delight

Chef Eric Mihaly from SYSCO Foods joined us for a night devoted to choice cut meats.

There is a little demonstration on appropriate use of a chef's knife for dicing onions.




Jill takes notes during class to help capture additional steps in the menu.

The lollipop lamb chops are seared to a beautiful brown color. Thanks ScanPan!

Look at this cut of beef!

Hmmmm, this is better than it looks, if that is possible.

The meal finishes with strawberries, topped with aged balsamic vinaigrette and Parmesan cheese.

Thanks to Chef Eric and SYSCO for a wonderful class. Feel free to ask us about some of the specialty cuts of meat that are made available to you by our suppliers.