Goat cheese and salmon blintz served with a red onion and quince jam and creme fraiche
Whole wheat crepes filled with a spinach florentine served with a poached egg and hollandaise sauce
A living cress and citrus salad AND
Classic crepes suzettes
Of course, I forgot my camera so I have no proof of my creativity, but it was wonderful. The food was incredible and the class was only six students so it was a cozy group. Since then I have been inspired and PH and the kids have been reaping the benefits.
When I arrived home PH had some left over chicken in the refrigerator, I diced up the chicken with some artichoke, prepared a roux and added chicken stock and lemon juice. I had no creme in the house so I tossed in some of the kid's vanilla yogurt and then made homemade crepes and a salad - resulting in lemon chicken and artichokes crepes with salad. YUM! Since then I have grilled some great burgers with corn on the cob and a delicious tabouli salad. Last night was a cold peach and strawberry soup with steam artichokes and a mustard wine sauce. I'm not sure how long the inspiration will continue but I need to start taking some photos to capture this creativity.
Also in Oregon, I stopped by a winery
Finally, I stopped at the Blue Heron Dairy where I sample and purchased some tasty smoke brie, including a smoked pepper brie. I also had lunch in their cute kitchen - a smoked turkey and brie sandwich with a cup of clam chowder. YUM!
Must go - time for lunch!