December 15, 2014
School of Fish
Learn classic preparation of risotto.
Pork tenderloin stuffed with lobster accented with lemon Beurre Blanc.
Learn to clean and trim a pork tenderloin. Open it to stuff and tie like a pro and a classic French butter sauce
A classic pastry that has many uses as desserts or hors d’ Oeuvres.
With different applications
How to filet or steak a round fish and cook each
Lemon tarts with baked meringue
Classic maritime chowder.
You’ve heard of it but have you had it? What a classic!
Be sure to impress friends and family.
Learn dark chocolate mousse and ganache