Tuesday, February 26, 2013

Stir Crazy Cooking School opens new premises

Lynne receives a welcoming drink of JC le Roux bubbly with an added cherry.  Dry, thank heavens!
The bar all set up, using props from the decor company which also shares the large space in the building
Guests begin to arrive
Pouring drinks behind the bar
Past and future cookery students?
A table setting in one corner
Preparation of the canap├ęs at four stations in the busy kitchen.
Vietnamese vegetable rolls with a chilli dipping sauce
Tiny pancakes wrapped around Asian chicken
Sushi to delight
Greek lamb parcels...
... which were then baked and served with a tsatziki dip
Salmon to wrap on the sushi
Brett Nussey tells us about the new location for his Stir Crazy Cookery School and the planned courses
© John & Lynne Ford, Adamastor & Bacchus 2013

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