cooking class: pretty food

fruit topping

Last week we helped with a class featuring food by Fraser’s Gourmet Hideaway chef Scott Fraser. He made asparagus soup with crab fondue, tea-smoked duck with soba cakes, cherry sauce and stirfried vegetables, and a chocolate mousse cake with fresh fruit. I think I may just let the pictures speak for themselves on this one…

the chef
playing with chocolate

Quote of the evening: “Everything is better with deep fried prosciutto.” Oh yeah.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s