Fine Cooking II was a blast. In week 1 we got to work with crêpes. The main course included sautéed sea bass. In week 2 we learned to make potato soup along with boning and stuffing chicken breasts. We prepared chicken breasts stuffed with herb goat cheese. For dessert we had fruit tarts. Week 3 ... real men do eat quiche. We learned to prepare quiche, court bouillon, and how to properly cook pasta. We also poached salmon and fruit. I had some camera trouble and the pasta and fruit photos did not come out. Sorry. If you like seafood you would love week 4. We ate like Kings and Queens. We made zuppa di pesce that was delicious. We also had Cajun fish cakes, oysters, and fried  calamari. For dessert, coeur a la crème. Week 5 was our last week together and we worked with Chef Michael. This week we worked with phyllo dough. We stuffed some with duxelles and others with goat cheese and herbs. We prepared hollandaise sauce for our Asparagus and a Béarnaise sauce or our filet Mignon. We made potatoes a la gratin and cauliflower a la gratin. Our dessert was a beautiful Crème Brûlée. 

Come on down to Peter Kump's School of Culinary Arts and take a look. You'll meet nice people, learn some good skills, and have fun doing it.

Send comments to: ray@jerseyboy.com.