If you thought hors d' orderves were cocktail weenies and celery sticks filled with cheez whiz...think again! Chef Doug and Chef Howard worked their magic once more, presenting a feast for the eye and palate. Hors d' Oeuvers was the subject of this demonstation and the items offered were: Giant California Maki(roll) using sushi rice and assorted vegetables rolled in seaweed wraps with wasabi and a soy sauce dip, a chicken and coconut shumai which are wrapped in won ton papers and steamed, shrimp fritters which were delicately deep fried in sesame oil, Five Spice chicken salad in won ton shells, and crab-stuffed mushrooms. Last but not least, a divine desert. We were served the Artisan Vanilla Ice Cream garnished with strawberries dripping with chocolate. As always, we left with great recipes, good memories, and no need for the drive-through on the way home! I had the added pleasure of my sister Marcee, visiting from Oregon, and a very engaging lady named Maggie. Since a picture is worth a thousand words, feast your eyes on these:(Disclaimer-due to technical difficulties, the date displayed on the photos is incorrect. These pictures were taken 5/8/2007)
These classes are the best kept secret in town! If you don't sign up for one soon, you're really missing out on an extraordinary experience! To check out the list of classes, please click on the Artisan Cooking School link.
Thursday, May 17th, Artisan is hosting a Tuscan theme dinner with a chef. You can also sign up for this unique dining opportunity through the website.
Bon Appetit!
1 comment:
Looks fabulous...what a fun time!
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