Bobby's Teen Skills Class

Chef Bobby came out to do a Teen Skills Class, with a very upscale menu including Fettuccini Alfredo; Chicken Marsala; Stuffed Portabella with Crab Imperial; and Molded Chocolate with Berries, Mint and Fresh Whipped Cream!

Chef Bobby offers some advice on how to always wind up with perfect pasta.

The pasta maestro in action!



Jotting down a few tips, before trying this at home.

Henry winds up with grating duties.

...and it's time to dine.

Where did that big teen come from? Actually this was a father and daughter team, and we couldn't say no!

The portobello stuffed mushrooms are wonderful.

....and it's off to dessert.

The beater is going down the line.....

And while the chocolate sets up, back to another chicken dish.





....and then back to dessert!

A good time was had by all!

Chef Bobby did a great job (Thanks!). We have since had a few parents report back that a few of these dishes have been made by their sons and daughters. Glad to hear it!!!

Farmers Market Feast

Chef Amanda Rutledge Comer from the Blue Heron Bed and Breakfast joined us tonight with ingredients readily available from our local produce stands and farmer's markets!


The first entree was Seared Ahi Tuna with ginger grapefruit salsa and wonton crisps, and Rebecca is manning the frying duties.

Doesn't the tuna look fabulous? I can smell it grilling from here!

This was topped with a beautiful vegetable salsa medley and garnished with the wonton. Classy and elegant.


Then it was onto the Asparagus Soup with crisp shallots and fresh herbs. The soup had been simmering since the start of class and then was pureed in the food processor. Move over Campbells, you'be been replaced!



We got out the fine China for our guests!

Sticking with a seafood theme, it was time to bring out the best of our seasonal veggies, blended with crabmeat served over a light and tasty crepe.


Sweet corn was the base for the succotash, and the corn zipper made short work of removing this from the cob.

The photo doesn't do this justice!

A healthy and hearty summertime salad was then prepared with topped with baked Lacy parmesan.


...and then, onto the finale! Fresh fruit in a clafoutis. Here is how they started....

and how they finished!


Amanda will be back doing classes the latter part of October. We wish Amanda and her husband the best on the addition of a new family member, anticipated in early August!