It’s official! Finley’s Kitchen Cooking School launched our first class on Tuesday, October 28, 2014 in Elkader, IA. Four participants chopped, stirred, stuffed, baked and roasted for three hours. The fruit of all that learning and labor was a beautiful harvest dinner. Each class member invited one guest to sit down at the table and experience cooking at its finest.
Alice shows off our beautiful pate choux
Our first class began at 3 p.m. with a brief explanation of the menu and the time table for creating a masterpiece meal in just three hours. Then, off to the kitchen we went, where utensils and ingredients were laid out and waiting to be put to use.
It takes four hands to get a raspberry reduction into that little bottle!
Our final menu:
Creamy Crab-Stuffed Mushrooms
Mixed Greens with Roasted Beets and Carrots in a Balsamic glaze, topped with shaved Parmesan Cheese
Breast of Turkey Roulade, Baked in a Halved Summer Squash, Topped with Apple Cider Gravy
Fresh Green Beans Amandine
Pate Choux with Vanilla Creme Filling, served with a Chocolate Drizzle and a Raspberry Reduction
One of our dinner guests treated us to a soft, mellow Piesporter Riesling to pair with the Turkey Roulade and a class member brought along a delightful bottle of port to enjoy with dessert. Don’t miss out on the fun. Check out our upcoming classes and call or e-mail me to join up. Class space is limited. To get on our e-mail list, simply e-mail me at mfinley@alpinecom.net.
