Saturday, October 9, 2010

Cook'n with Class - 2

Part 2 - The Class
After the marketing we went to the cooking school.  Here is Ange, Nancy & Linda.  

First we prepared the chocolate soufflé  so it would have time to chill.

Next we prepped the red peppers for the first course.

Chef explains how to shuck the scallops.  

Nothing is wasted. The scallop beards will be used in the broth for the sauce. 

Prepping the leeks

Chef giving the peppers a stir.

Straining the beards from the broth.

Mixing the vinaigrette

Poaching the eggs

The finished product, Chorizo basquaise poached egg and olive oil crouton.

Seared Sea scallops with Creamy  Leeks 

The cheese  course.

Enjoying lunch and the good company

1 comment:

  1. This looks like so much fun! Who had to do the clean up? :-)