Thursday, April 9, 2009

Spring Cake Fashions































































































Tuesday, March 17, 2009

Bright and Early Brunch










Tuesday, February 10, 2009

February 09 Cafe Stowe Menu




































Maryland-style Seafood Cake
Corn Puree and Chive Oil
Chopped Salad
Grilled Sirloin Steak
Steak Fries, Green Beans, and Sauce Bordelaise
Eggplant Rollatini
Three Cheeses, served with Papardelle Noodles
Paupiette of Sole
Shrimp Mousseline, Parsley Potatoes, Tarragon Veloute
Free Form Apple Pie
Citrus Panna Cotta

Tuesday, December 23, 2008

International Bread Displays
















































Friday, December 19, 2008

Cooking Principles - Braised Chicken and Celery


Combining a dry heat cooking method beginning with a moist heat cooking method finish gives us a braise or stew.
Braising: larger cuts, less liquid
Stewing: smaller cuts, more liquid

Sushi Variations, 12-11-08