The idea came from a customer who volunteered to hold a cooking demo in honor of St. Patrick’s Day. My only demand was that we not serve corned beef and boiled cabbage. We settled on Pan Seared Salmon in Black Cherry Vinaigrette Sauce, Pan Seared Sea Scallops in Sesame Oil and Jalapeño Balsamic, Potatoes Anna made with Butternut Squash Seed Oil and Rainbow Slaw featuring Pomegranate-Quince Balsamic. Joe also brought fresh cantaloupe and dark chocolate from Ava Marie Chocolates for dessert with a variety of vinegars.
The cooking demo/tasting was a new event, something untried so far. All the particulars such as recipe cards, tasting packets and sample bottles were prepared. The morning of the event, we gathered at the store to set up. Floors were cleaned, boot-scaper carpets were shaken and vacuumed, stainless steel Fustis were gleaming, decorations and signs were hastily drawn up.
Laura Mahoney, my photo blogging buddy, was on hand to catch all the action for us. It was fast-paced but well-organized. I don’t think anyone had to wait very long to be served and there was plenty to taste while you waited.
The day flowed by so quickly, I was caught by surprise as Chef Joe started to pack up. He had run out of some items on the menu and had improvised for plates and cutlery for the last hour.
Next up? Chef Joe will be back for an Easter menu extravaganza!