Good morning,
The return of cold weather has me thinking of comfort food. Stew, Chili, Soup! But Saturday night, my wife Sherri and I and a group of 8 friends became Sous Chefs, chefs departie and or apprentices for a night. We took part in Cooking 101 class at the home of Mike and Jennifer Manna. Our chef for the night was Mark Webster, CEC, CCE.
Mark is the executive owns and runs Chefskills 101. He comes to your house, you provide the food, he does the rest. Mark teaches you a few things about cooking and cutting. For instance, the right way to slice and dice without losing a finger. I still have all 10 of mine.
You tell him what cuisine you would like; i.e. American, French, Low-Cal, Nutritous... He comes up with the menu. In this picture, my friends John and Carrie Iennaccaro are mashing potatoes with truffle oil that gives them a mild garlic flavoring.
If you watch closely, you can learn a lot. We found out, as you see below there lots of ways to cut carrots, or onions. Why and when to use shallots instead of onions. I came away with amazement of just how much patience you have to have to let a sauce or a dish truly find its optimal consistency or flavor.
We started with a shrimp appetizer, followed by a salad featuring an orange vinagrette dressing, very light. The entree was Steak Au Poive, with asperagus and truffle mashed potatoes and almond cheesecake with a carmel and chocolate drizzle. If you want a really unique dinner party, birthday party or just a get together you should try this. Mark's website is http://www.chefskills101.com.
Bon Apetite'
Brett
Published Monday, March 03, 2008 7:48 AM by wxman5
