Beach House Brunch Class and 4th of July Party

Post Date: 8 July 2015

This week I will be previewing this Saturday’s Beach House Brunch class and discussing what I made for the family’s 4^th of July get together.

Beach House Brunch – July 11

This one session class meets this Saturday morning at 10:00 AM at the Plum Center in Springfield. 

The final menu is not yet set, but right now the class will include a chilled Mixed Berry Bowl which can be served alone or as an ingredient in other dishes, Strawberry Prosciutto Sandwiches, Turkey Sausage Patties, and Vegetable Frittata, which I also refer to as the “Kitchen Sink Frittata” as it can include everything but, if you so desire.

 July 4^th Party

For the 4^th we had 12 people for dinner before setting off fireworks.  We started with a Bruschetta on toasted baguette rounds and a fruit salad brought by one of our guests.  For vegetables we had corn on the cob and assorted grilled vegetables, zucchini, yellow squash, green beans, and orange bell pepper (pictured above).  For the main course I served Balsamic Chicken and Baked Citrus Salmon with Orange and Lemon slices and fresh thyme sprigs (pictured below). For dessert we had a variety of cookies and cakes provided by my sister-in-law Lisa, a professional cake decorator.

Upcoming Classes

Here are the upcoming classes I will be teaching for the summer term. 

July 19 and 26 – Sunday Afternoon – Summer Desserts – Plum Center

August 15 – Saturday Morning – Lunch Along the Mediterranean – 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