Monday, November 19, 2012

Cooking for a Cause

So like I mentioned in my previous post, I was lucky enough to be included in a Thanksgiving themed cooking class where all the proceeds were donated to the local food bank. I was a little nervous about teaching my first dessert class (cooking and teaching are two different things) but it turned out better than I could have imagined.

It all took place on a crisp fall afternoon at this place called "The Barn" in Oceanway Jax. The head Chef and brains of the operation was a woman by the name of Shea. She graciously devoted her time and money into putting this event on AND was kind enough to let a humble culinary student tag along. when I arrived I had no idea the feast we were preparing. For appetizers we had seafood corn chowder, artichoke and spinach cheese dip and homemade chips and salsa (to name a few). For the salad course we served up a healthy mix of leftover shredded roasted turkey, craisins, walnuts, blue cheese and a parmesan vinaigrette. The main entrees included a bbq turkey pizza with bacon, diced tomatoes, shredded lettuce and cheese as well as turkey enchiladas stuffed with sour cream, fresh cilantro, cumin and yes, more cheese. And of course, to finish up this festive occasion, I served up some mini pumpkin pies.

view from our teaching table...

My dessert display...

Don't forget to be thankful this Thanksgiving!

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