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
soup
duck
yum
playing with chocolate
cake
cake

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

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