was a nice experience. There was lots more food than I expected, and the chefs did a great job...some better than others. They all answered questions. I was pleased to learn what to do to be able to turn ultra pasturized cream into creme fraiche. I was under the impression it would not work with cream that was processed this much. I was also excited to see gravlax explained and sample some. I WILL be making this...AND SOON!
My favorite appy was the Yellowfin Cucumber Roll, and my favorite sample was the gravlax croustini. Recipes for all the entries were supplied and there was a raffle at the end. I won the second prize...a bag of books on Southport and Southport "stuff". The lady that got the first gift of kitchen "stuff" and wine walked by my table on the way out and said, "I just thought I was supposed to pick something out of the basket, not get the whole basket! I was just going to grab a spatula. I hardly ever cook, and I don't even DRINK wine." Why I didn't jump up and say..."Wanna trade!", I'll never know! Anyway, the afternoon was lovely, and Mom and I had a great time sharing cooking knowledge with some of her friends.
Here's a slide show if you're interested: A Taste of Southport
If you don't want to suffer through that, or if you don't see what each chef/cook prepared...here's a list of the items served:
Crab Dip
Cannelloni Bites
Yellowfin Cucumber Rolls (These were very good...and pretty.)
Asian Curry Chicken Salad
Gravlax (Chef Kelli is owner and chef of the restaurant where I dined on a recent trip to Southport.)
Jerk Pork Loin
Potato Crusted Grouper with Fried Leeks and Lemon Beurre Blanc
Chocolate Cookie Dough Truffles
My favorite appy was the Yellowfin Cucumber Roll, and my favorite sample was the gravlax croustini. Recipes for all the entries were supplied and there was a raffle at the end. I won the second prize...a bag of books on Southport and Southport "stuff". The lady that got the first gift of kitchen "stuff" and wine walked by my table on the way out and said, "I just thought I was supposed to pick something out of the basket, not get the whole basket! I was just going to grab a spatula. I hardly ever cook, and I don't even DRINK wine." Why I didn't jump up and say..."Wanna trade!", I'll never know! Anyway, the afternoon was lovely, and Mom and I had a great time sharing cooking knowledge with some of her friends.
Here's a slide show if you're interested: A Taste of Southport
If you don't want to suffer through that, or if you don't see what each chef/cook prepared...here's a list of the items served:
Crab Dip
Cannelloni Bites
Yellowfin Cucumber Rolls (These were very good...and pretty.)
Asian Curry Chicken Salad
Gravlax (Chef Kelli is owner and chef of the restaurant where I dined on a recent trip to Southport.)
Jerk Pork Loin
Potato Crusted Grouper with Fried Leeks and Lemon Beurre Blanc
Chocolate Cookie Dough Truffles
Daphne
Keep your mind wide open.
Keep your mind wide open.