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Wednesday, June 4, 2008
Cincy Chic: Ameri-French
Don't forget to stop by Cincy Chic's Chic Chef series-- this week is Ameri-French! I won't be able to attend tonight, but I can't wait until next week!
2 comments:
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Anonymous said...
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I'm newish to this blog... I've checked in several times but this is my first time commenting. Woo!
Anyway, I attended last night's Cincy Chic demonstration. We started with wild mushroom bouchees and mini crab cakes, which were served with a creamy roasted red pepper mayonnaise. The main course Chef Holtz demonstrated was a Ratatouille with eggplant, zucchini, onion, bell peppers, tomatoes and garlic. Homey and perfectly seasoned. He also showed us how to make little mini meringues. -
June 5, 2008 at 2:31 PM
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Julie said...
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Awesome! I'm sorry I missed it. I'll be there next week, though-- can't miss Asian cuisine.
Thanks for reading-- glad you like the blog. :) -
June 5, 2008 at 2:34 PM
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Wednesday, June 4, 2008
Cincy Chic: Ameri-French
Don't forget to stop by Cincy Chic's Chic Chef series-- this week is Ameri-French! I won't be able to attend tonight, but I can't wait until next week!
2 comments:
-
Anonymous said...
-
I'm newish to this blog... I've checked in several times but this is my first time commenting. Woo!
Anyway, I attended last night's Cincy Chic demonstration. We started with wild mushroom bouchees and mini crab cakes, which were served with a creamy roasted red pepper mayonnaise. The main course Chef Holtz demonstrated was a Ratatouille with eggplant, zucchini, onion, bell peppers, tomatoes and garlic. Homey and perfectly seasoned. He also showed us how to make little mini meringues. -
June 5, 2008 at 2:31 PM
-
Julie said...
-
Awesome! I'm sorry I missed it. I'll be there next week, though-- can't miss Asian cuisine.
Thanks for reading-- glad you like the blog. :) -
June 5, 2008 at 2:34 PM
Subscribe to:
Post Comments (Atom)
2 comments:
I'm newish to this blog... I've checked in several times but this is my first time commenting. Woo!
Anyway, I attended last night's Cincy Chic demonstration. We started with wild mushroom bouchees and mini crab cakes, which were served with a creamy roasted red pepper mayonnaise. The main course Chef Holtz demonstrated was a Ratatouille with eggplant, zucchini, onion, bell peppers, tomatoes and garlic. Homey and perfectly seasoned. He also showed us how to make little mini meringues.
Awesome! I'm sorry I missed it. I'll be there next week, though-- can't miss Asian cuisine.
Thanks for reading-- glad you like the blog. :)
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