Last Friday I had the chance to work as a kitchen assistant at the University of Richmond’s Culinary Arts Center. Being a kitchen assistant is a great chance for me to get away from the computer and spend time working with other folks who love food as much as I do. This class was a Wine and Dine Friday and featured Glazed Shrimp with Oregano Roasted Shallots on Baguette, Smoked Salmon Napoleon, Pan Roasted Grouper with Ratatouille, Pesto Risotto and Basil Sauce and Lemon Tart with Fresh Blueberry Sauce.
If you’re curious about the program, check out the website: (http://scs.richmond.edu/personal/culinary/courses.html).
It was non-stop action for most of the evening but I did have a chance to snap a picture of dessert. The lemon tarts were garnished with blueberries tossed in melted apple jelly. A dusting of powdered sugar finished off the look.