My May Demonstration Dinner and Class was a rousing success. The menu:
Salad of mixed greens with a Dijon-Honey Vinaigrette and deep Fried Goat Cheese Medallions
Maple Glazed Baby Carrots
Sautéed Sweet Corn with Bacon
White Chocolate Soufflé with Dark Chocolate raspberry Sauce
Guests learned how to safely prepare wild salmon and how to select puff pastry.