Cooking Basics 101 Class – Session 2 and a Dinner Party Menu

Post Date: 12 May 2015

                                                                 Panzanella Salad

Cooking Basics 101 Class – Session 2 – May 14

This week we will be making a Panzanella Salad, which will give us plenty of opportunity to practice knife skills; Pan Fried Chicken Italiana, for which we will do an egg wash; and Broiled Zucchini and Tomato.  For dessert we will be making another no bake one with Marscapone, another soft Italian cheese, and macerated Strawberries. 

 Dinner Party Menu

Last Saturday night we did a dinner party for 2 couples in Herndon and I just wanted to share with you the menu we put together.  For an appetizer we served strawberry sandwiches filled with basil leaves and a small slice of prosciutto with balsamic vinegar on the side for dipping.  The soup was creamy artichoke, followed by a Panzanella salad.  The main course was Pork Tenderloin with a port wine reduction sauce and grilled asparagus.  Dessert was a Strawberry Pavlova, mentioned in an earlier post.

Upcoming Classes

Here are the upcoming classes I will be teaching for the rest of the spring term.  The summer schedule will be out soon.

May 31 and June 6 – Sunday Afternoon – Beyond Biscotti – Plum Center

To register for this class, or any ACE cooking classes, please go to:

http://www.fcps.edu/is/ace/specialinterest.shtml and scroll down to the Culinary section

While there, be sure to check out the other culinary courses offered by ACE’s excellent chef instructors.

Till next time, keep cooking.

Contact Chef Kevin at: KJBrady@fcps.edu