A.C.E. Class Quick Weeknight Dinners Class concludes; Miso Soup; Spiced Pork Chops with Maple Flavored Greens

Post Date: 17 December 2016

Happy Holidays

I hope everyone has a great holiday season and that all your cooking ventures are successful.

 

Quick Weeknight Dinners

 

The third and final session of this class meets this coming Tuesday, December 20, at 6:30 PM at the Plum Center in Springfield.   This week we will make the dish pictured above, Salmon with a Soy Honey Glaze, Curry Shrimp with Sautéed Vegetables, and Roasted Broccoli with either Sesame Oil or Balsamic Vinegar.

 

Making Miso Soup

 

In my last post I discussed making Dashi, the Japanese fish stock used as the basis for Miso Soup.  This week I used the Dashi to make a basic Miso Soup using red Miso Paste, Tofu, and Scallions.  I good some very good feedback so I will definitely be including this in my Soups and Stews class at the end of January.  I will take it up a notch by also including vegetables or meat.

 

Spiced Pork Chops with Maple Flavored Greens

 

I found this recipe in the December 2016 Food Network Magazine, and since I had a couple of nice Pork Chops I decided to try it out.  The pork chops were quite thick, so I butterflied then, then seasoned them with Paprika, Coriander, Salt, and Pepper.  For the greens I used Baby Spinach.  The recipe also calls for a sliced Onion, Maple Syrup, Apple Cider Vinegar, and White Beans.  When I told my wife Teresa what was in the dish she said, “So, basically, it’s Pork and Beans."

 

Here is the link:

 

http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-pork-chops-with-maple-braised-greens.html

 

Reminder – Instagam

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

Upcoming Classes

Here are my classes for the rest of the winter term. 

January 22, 29 – Sunday Afternoon – Soup and Stew for a Snowy Day – Plum Center

February 3, 10 – Friday Evening - Just Desserts – Plum Center

February 23 – Thursday Evening – Introduction to Middle Eastern Cooking – Plum Center

February 25 – Saturday Morning – Dinner in Normandy – Plum Center

March 4, 11, 18 – Saturday Morning – Cooking Basics 101 – Lake Braddock Secondary School

March 10 – Friday Evening – Introduction to Middle Eastern Cooking – 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                          

 

 

A.C.E. Class Quick Weeknight Dinners Class continues; Making Cranberry Wine; Organizing; Organizing Your Kitchen; Making Dashi.

Post Date: 11 December 2016

Quick Weeknight Dinners

 

 

The second session of this class will meet this coming Tuesday, December 13, at 6:30 PM at the Plum Center in Springfield.   Pictured above are a couple of items we made in the first class: a Spinach Salad with Golden Raisins, Walnuts, and Stilton Cheese with a Maple Syrup and Mustard Vinaigrette; and a sautéed Orange Tarragon Chicken with blanched Asparagus.

 

This week we will make a quick dessert with Strawberries and Balsamic Vinegar so we will have something sweet with which to finish off our meals.  The salad will be an Italian one, Panzanella, featuring tomatoes, basil, and crusty bread.  For our main courses we will make Hamburgers Dijon with a Lemon Aioli and Pork Chops in an Apricot Sauce.  We will also roast mixed vegetables in parchment paper.

 

Cranberry Wine

 

This past week my good friend John Treacy invited me over to make Cranberry Wine with a recipe he found online.  We made 5 gallons, but it will not be ready until next December.  However, we did sample some that was 2 years old, and I left with 2 bottles for the holidays.  It is a light wine, perfect as a dessert wine.

 

Kitchen Arrangement

Trying to find an essential ingredient or piece of equipment at a crucial stage of your cooking can be aggravating, to say the least.  Below is a link to a Bon Appetite web page that has some great tips for organizing your kitchen.

http://www.bonappetit.com/story/insanely-organized-kitchen?mbid=nl_001_12072016_Daily&CNDID=30776540&spMailingID=13905804&spUserID=MTM3ODMwMzk2ODcyS0&spJobID=883192709&spReportId=ODgzMTkyNzA5S0

Making Dashi

 

 

In planning my Soups and Stews for the end of January, I am thinking of including a Japanese Miso soup, so this weekend I made Dashi, the starting point for Miso.  It is a fish stock using Kelp and Bonito Flakes, which I bought at H-Mart.  Tomorrow I will get the rest of the ingredients, Miso Paste, Tofu, and Scallions.

Reminder – Instagam

 Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

Upcoming Classes

 Here are my classes for the rest of the winter term. 

January 22, 29 – Sunday Afternoon – Soup and Stew for a Snowy Day – Plum Center

February 3, 10 – Friday Evening - Just Desserts – Plum Center

February 23 – Thursday Evening – Introduction to Middle Eastern Cooking – Plum Center

February 25 – Saturday Morning – Dinner in Normandy – Plum Center

March 4, 11, 18 – Saturday Morning – Cooking Basics 101 – Lake Braddock Secondary School

March 10 – Friday Evening – Introduction to Middle Eastern Cooking – 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                          

A.C.E. Class Quick Weeknight Dinners begins; Steak Diane; Christmas Bazaar Wrap Up; Winter Class Schedule Published.

Post Date: 3 December 2016

I hope everyone had a great Thanksgiving and is getting ready for some delicious culinary treats for the rest of the holiday season.  Our Thanksgiving had all the usual suspects, turkey, dressing, pumpkin pie, etc.  The one exception was a Fig/Wine/Cranberry Sauce which I made from a recipe that had been published in the Washington Post.  It also has orange Liqueur.  Below is the link to find it.

https://www.washingtonpost.com/lifestyle/food/give-cranberry-sauce-the-respect--and-recipe--it-deserves-at-thanksgiving/2016/11/13/94c63c62-9d30-11e6-b3c9-f662adaa0048_story.html?utm_term=.8745bc7d4f23

Quick Weeknight Dinners

The first meeting of this three session class will be on Tuesday night, December 6, at 6:30 PM at the Plum Center in Springfield. In this class we will be focusing on salads, vegetables, and main courses that can be made quickly upon returning home from work.  We usually do not do desserts unless the class decides they would like some included.  In the first session we will be making 2 salads, a Waldorf Salad and a Spinach Salad with Stilton Cheese.  The vegetable will be quickly Blanched Asparagus.  The main courses will be Orange Tarragon Chicken Breasts and Tilapia Italiana.  I will also be including a recipe for a quick Vegetable Soup which can be made on the weekend to be served throughout the week or taken for lunch, or both.

 

Steak Diane

 

 

 

I made this mid-twentieth century classic for the first time last week from a recipe in the December Cooking Light magazine.  The link to it is below.  The preparation of the steak itself is quite simple, salt and pepper on a strip steak and into the frying pan, then a 10 minute rest while you make the sauce, which is what makes the dish jump.  It starts with Shallots, Mushrooms, and Garlic in the pan the steak was cooked in, then Dijon Mustard, Brandy, Worcestershire Sauce, and Half & Half are added.  The steak is then sliced and topped with the sauce.  I served it with Blanched Asparagus.

http://www.cookinglight.com/recipes/steak-diane-1

Christmas Bazaar Recap

 

 

The Christmas Bazaar I took part in on November 19 was a great success.  I sold out all 3 items I had for sale, 7 double batches of Spezzatino, an Italian Chicken Stew; 9 Lemon Olive Oil Pound Cakes; and Cannoli whose filling was made from 6 batches of homemade Ricotta Cheese.  The Spezzatino had sold out by 1:00 PM, so next year I will make even more.

My Winter Classes

The A.C.E. Winter Catalogue is out. I have quite a variety of classes on my plate for this term, starting on Sunday, January 22 with a 2 session class called Soups and Stews for a Snowy Day.  Also on my schedule is Just Desserts (2 sessions), Dinner in Normandy (1 session), Cooking Basics 101, and two iterations on the 1 session class Introduction to Middle Eastern Cooking.  I hope to see you in one of these classes.

Reminder – Instagam

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

 

Upcoming Classes

Here are my classes and dates for the rest of the winter term. 

January 22, 29 – Sunday Afternoon – Soup and Stew for a Snowy Day – Plum Center

February 3, 10 – Friday Evening - Just Desserts – Plum Center

February 23 – Thursday Evening – Introduction to Middle Eastern Cooking – Plum Center

February 25 – Saturday Morning – Dinner in Normandy – Plum Center

March 4, 11, 18 – Saturday Morning – Cooking Basics 101 – Lake Braddock Secondary School

March 10 – Friday Evening – Introduction to Middle Eastern Cooking – Plum Center

 

To register for these or any 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                                                           

 

 

 

Clyde’s Chili Recipe; A. C. E Class “Cooking Basics 101” concludes on Sunday November 20: Christmas Bazaar on Saturday, November 19; Quick Weeknight Dinners Class in December

Post Date: 16 November 2016

Happy Thanksgiving.  I have been busy this week getting ready for Sunday’s Cooking Basics 101 class finale and for my table at a Christmas bazaar this coming Saturday (details below).  Yesterday I made to double batches of Spezzatino, an Italian Chicken Stew.  The recipe calls for a lot of canned goods, so in a whimsical mood I created the above Tower o’ Cans.

Chili

 

 

One of my students downloaded several recipes from Clyde’s Restaurant web site and sent them to me.  The first one in the packet was Chili, so I started with that one, with some modifications.  I used Chili Beans that were already in a chili sauce, then supplemented that sauce with 4 ounces of Kame Sweet Chili Sauce from Thailand.  Adding a bit of sweetness really made a unique and delicious flavor.

Cooking Basics 101 Concludes on November 20

Session 3 of this class meets this Sunday afternoon at 1:00 PM at the Plum Center in Springfield.   After 2 weeks of no bake desserts, this Sunday we will be baking – a Lemon Olive Oil Pound Cake.  For the main course we will be making Salisbury Steaks using a third cooking technique – starting the dish on the stovetop then finishing in the oven.  We will then use the pan to make a sauce for the steaks.  For our salad we will be making a Tuscan Bean Salad.
 

Christmas Bazaar on Saturday November 19

As mentioned in my last post, I will have a table with my personal chef business, Chef du Jour, LLC, at the St. John’s Catholic Church Christmas Bazaar on Saturday, November 19^th, from 9:00 AM to 3:00 PM.  In addition to taking orders for Christmas desserts, I will be selling cups of Chicken Spezzatino, an Italian Chicken Stew, Cannoli with filling of homemade artisanal ricotta cheese, and Lemon Pound Cakes.  Spezzatino can also be ordered for delivery before Christmas. The address is 6420 Linway terrace, McLean, VA 22101.  The event will be held in the school gymnasium.

Quick Weeknight Dinners Class in December

This popular class will meet on Tuesday nights December 6, 13, and 20.  It will feature salads and main courses (and maybe a dessert or two) which are quick and easy to make while still being nutritious - great meal ideas to help you navigate the obstacle course of the holidays.

Reminder – Instagam

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

Upcoming Classes

Here are my classes for the rest of the fall term.  The winter catalogue will be out soon.

December 6, 13, 20 – Tuesday Evenings – Quick Weeknight Dinners – 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                                                           

 

 

 

Meatballs in the Oven; A. C. E Class “Cooking Basics 101” continues on Sunday November 13: Christmas Bazaar on Saturday, November 19.

Post Date: 10 November 2016

Meatballs in the Oven

I made a batch of Italian meatballs this week, but instead of cooking them on the stovetop in a skillet I baked them for about 20 minutes at 350 degrees.  It was a lot less labor intensive and cleanup was very easy, as I lined a rimmed baking sheet with a piece of aluminum foil, then placed a rack on top, and then the meatballs on the rack.  Drippings were caught by the foil, which I easily discarded.

To prepare the meatballs, I added eggs, Italian breadcrumbs, minced garlic, minced onion, grated Parmesan, salt, pepper, and dried parsley flakes to the ground beef.

Cooking Basics 101 Continues on November 13

Session 2 of this class meets this Sunday afternoon at 1:00 PM at the Plum Center in Springfield.   This week we will be further practicing our knife skills when we make a Quick Vegetable Soup.  In the first session we cooked on the stove top; this week we will be using the oven.  For our vegetable we will be making Roasted Carrots with Lemon and Thyme, and for our main course we will have Baked Salmon with Mustard, Garlic, fresh Thyme, and Panko Breadcrumbs (pictured above).  For dessert we will again be doing a no bake one with Marscapone Cheese and Strawberries.

Christmas Bazaar on Saturday November 19

I will have a table with my personal chef business, Chef du Jour, LLC, at the St. John’s Catholic Church Christmas Bazaar on Saturday, November 19^th, from 9:00 AM to 3:00 PM.  In addition to taking orders for Christmas desserts, I will be selling cups of Chicken Spezzatino, an Italian Chicken Stew, Cannoli with filling of homemade artisanal ricotta cheese, and Lemon Pound Cakes.  The address is 6420 Linway terrace, McLean, VA 22101.  The event will be held in the school gymnasium.

Reminder – Instagam

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

Upcoming Classes

Here are my classes for the rest of the fall term.  The winter catalogue will be out soon.

December 6, 13, 20 – Tuesday Evenings – Quick Weeknight Dinners – 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                                                           

 

Drying Herbs; A.C.E. Class “What’s for Breakfast” concluded October 30; A. C. E Class “Cooking Basics 101” begins on Sunday November 6

Post Date: 4 November 2016

Drying Herbs

In a previous post I discussed drying some of my Basil and Oregano in the oven.  My good friend John Treacy then loaned me his jerky maker/dehydrator to try out.  He has made beef jerky, dried strawberries, and dried tomatoes, but never done herbs.  I will be trying it out soon, but I did notice some interesting this about temperatures.

When drying the basil and oregano in the oven, the instructions I downloaded from www.preservingyourhavest.com said to set your oven to its lowest temperature and leave the basil in for 2 – 4 hours and the oregano for 30 minutes, then check every 15. The lowest my oven goes is 170 degrees; the basil took about 1 hour 45 minutes; the oregano 45 minutes.  The lowest temperature the dehydrator goes is 95 degrees and its recommended time for basil is 20-24 hours and for oregano 15-18 hours.  I’ll see how it goes.

 

Bistro Lunch Concludes

 

 

We had 12 attendees for this class on Sunday afternoon, October 30.  The main course, pictured above, featured Bistro Steak with Lemon Basil Garlic Aioli, Baked Pommes Frites, and a quick Ratatouille.  We also made a warm Goat cheese and Pear Salad and a Strawberry Clafoutis for dessert.  Although we had a very ambitious menu with 6 separate items, the class managed their time well and had time to sit and enjoy the meal at the end.

 

Cooking Basics 101 Begins November 6

This 3 session class begins this Sunday afternoon at 1:00 PM at the Plum Center in Springfield, and continues for the next 2 Sunday afternoons, November 13 and 20.  Each class will feature a salad, a main course with vegetable and a dessert.  For the first 2 weeks we will be making a no bake dessert, and in the last class we will bake a loaf cake.  Each week we will use a different cooking method for the main course – the first week will be stove top; the second in the oven; and in the third we will start on the stove top and finish in the oven.

 

In our first session this Sunday we will make a Caprese Salad, Pan Fried Chicken Italiano with Blanched asparagus, and a Blueberry Ricotta Parfait.

 

 

Reminder – Instagam

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

Upcoming Classes

Here are my classes for the rest of the fall term.  The winter catalogue will be out soon.

November 6, 13, 20 – Sunday Afternoons – Cooking Basics 101 – Plum Center

December 6, 13, 20 – Tuesday Evenings – Quick Weeknight Dinners – 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                                                           

 

 

 

 

 

 

 

 

 

Soy Glazed Salmon; A.C.E. Class “What’s for Breakfast” concludes October 22; A. C. E Bistro Lunch Class on October 30

Post Date: 27 October 2016

Soy Glazed Baked Salmon

Pictured above is this dish with Roasted Carrots with Lemon and Thyme and Baked Pommes Frites.  I am reluctant to call them French fries because they were done in the oven, not fried in oil.  I was testing them out for the Bistro Lunch class (see below) and had 3 batches seasoned with, respectively, Cumin, Paprika, and Smoked Paprika.  In a taste test, the smoked paprika won, so that is what we will be using in the class.

 
The Salmon recipe is one I saved from a Food Network Magazine from 2012.  The link to the recipe is below.  The glaze is made with Honey, Soy Sauce, and Corn Starch.  To start, you season the salmon with salt and pepper and brush on Sesame Oil.  After baking for 5 minutes in a 400 degree oven, you take the fish from the oven, brush on the Honey/Soy Glaze, then return to the oven for about 10 minutes.  I’ve made this recipe twice recently, and everyone really enjoyed it.

http://www.foodnetwork.com/recipes/food-network-kitchens/soy-glazed-salmon-with-cucumber-avocado-salad-recipe.html

“What’s for Breakfast?” Class Concludes

 

The class concluded on Saturday, October 22.  Because of a scheduling conflict, the last session was moved from the Plum Center to Lake Braddock Secondary School in Burke, but everything went off without a hitch.  We made Cinnamon Banana Crepes, Breakfast Potatoes, and the featured item was a Vegetable Frittata, pictured above.

 

Bistro Lunch Class

 

This one session class meets this Sunday afternoon October 30 at 1:00 PM at the Plum Center in Springfield.  I have a very ambitious menu planned for our 3 hours, featuring Bistro Steaks with a Lemon Garlic Aioli (pictured above in a food processor) and Pommes Frites.  We will also be making a Goat Cheese and Pear Salad, a Quick Ratatouille, and a Strawberry Clafoutis.

 

Reminder – Instagam

 

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

 

Upcoming Classes

 

Here are my classes for the rest of the fall term. 

 

October 30 – Sunday Afternoon – Bistro Lunch – Plum Center

 

November 6, 13, 20 – Sunday Afternoons – Cooking Basics 101 – Plum Center

 

December 6, 13, 20 – Tuesday Evenings – Quick Weeknight Dinners – 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                                                           

 

A.C.E. Class “What’s for Breakfast” concludes October 22; Drying Basil; A. C. E Bistro Lunch Class on October 30

Post Date: 20 October 2016

“What’s for Breakfast?” Class

The second session of this 2 session class meets this Saturday at 10:00 AM at Lake Braddock Secondary School in Burke, VA.  Pictured below are some of the dishes from the first session, a Blueberry Goat Cheese French Toast and a plate with Turkey Sausage Patties, Baked Peach Crumble, and Baked Poached and Scrambled Eggs.

This Saturday we will be making Banana Crepes, Breakfast Potatoes, a Vegetable Frittata, and an Egg Burrito Roll.  Pictured below are the Frittata and the Burrito Egg Roll.

Drying Basil

This year I tried two different type of Basil plants, shown below. 

I got them at Merrifield Garden Center and they did very well.  I decided to try drying the leaves and found some instructions at www.presevingyourharvest.com.  There are several methods recommended for drying – hanging bundles, solar drying using a rack, and oven drying, which is the one I used.  After rinsing and drying the basil leaves in a salad spinner, you place them in the oven on parchment paper on a baking sheet at lowest temperature the oven can be set to.  For my oven it was 170 degrees.  The recipe says it should take 2 -4 hours, but mine were done in 1 hour 45 minutes both times. 

 

Bistro Lunch Class

 

This one session class meets on Sunday afternoon October 30 at the Plum Center in Springfield.  In this class the featured dish will be Bistro Steaks with a Lemon Garlic Aioli (pictured below).  We will also be making a Goat Cheese and Pear Salad and a Strawberry Clafoutis.

 

Reminder – Instagam

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

Upcoming Classes
 
Here are my classes for the rest of the fall term. 

 

October 30 – Sunday Afternoon – Bistro Lunch – Plum Center

 

November 6, 13, 20 – Sunday Afternoons – Cooking Basics 101 – Plum Center

 

December 6, 13, 20 – Tuesday Evenings – Quick Weeknight Dinners – 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                                                           

 

 

A.C.E. Class “What’s for Breakfast” begins October 15; What was Bad is Good Again; Slicing Goat Cheese

Post Date: 12 October 2016

"What's for Breakfast?" Class

This 2 session class starts this coming Saturday morning, October 15,  at 10:00 AM at the Plum Center in Springfield, VA.  Dishes to be prepared in the first session will include Scrambled/Poached Eggs, Peach Crumble (pictured above), and Blueberry Goat Cheese French Toast (pictured below).

IMPORTANT NOTE FOR ATTENDEES: The second session of this class, on Saturday October 22, will be held at Lake Braddock Secondary School, not the Plum Center.  Start time is still 10:00AM. 

What was Bad is Now Good, or As the Food World Turns

The Fall/Winter edition of the Johns Hopkins Health Review lists 10 items that used to be considered bad for you.  They are:

Eggs
Popcorn
Fat
Coffee
Virgin Coconut Oil
Soy
Dark Chocolate
Grains
Nuts and Seed Butters
Potatoes
 
You can find the full article at the link below:

http://www.johnshopkinshealthreview.com/issues/fall-winter-2016/articles/10-things-that-used-to-be-bad

 

Slicing Goat Cheese

 

Being a very soft cheese, goat cheese can be quite hard to work with if your recipe calls for nice crisp slices.  Often what happens is that it crumbles and you are left working with a lot of small pieces.  So here is a method for getting those nice slices you want.  All you need is a freezer and some dental floss.

First, place the goat cheese in the freezer for about 30 minutes.  Leaving it longer may result in a hard piece of cheese that is difficult to cut.  The take it out of the freezer and use a piece of dental floss, as shown below, to slice the goat cheese.

 

Reminder – Instagam

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

 
Upcoming Classes

Here are my classes for the fall term.  The Fall 2016 catalogue is now out.  Note the 2 different locations for the What’s for Breakfast? Class.

October 15 and 22 – Saturday Morning – What’s for Breakfast? – Plum Center Session 1 and Lake Braddock Secondary School Session 2.

 
October 30 – Sunday Afternoon – Bistro Lunch – Plum Center
 
November 6, 13, 20 – Sunday Afternoons – Cooking Basics 101 – Plum Center
 
December 6, 13, 20 – Tuesday Evenings – Quick Weeknight Dinners – 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