Cape Cod Cuisine Cooking Class

Killing a lobster.

Just had my second Chef's Choice class at Johnson and Wales. Today's topic was Cape Cod Cuisine. You guessed it... lots of fish. On the menu: Quahog Clam Chowder, New England Chopped Salad, Deviled Scrod, Nantucket Flounder Roll-ups, Hyannisport Lobster Pie, Cranberry Pork Tenderloin, and Peppered Salmon with Dill-Caper Sauce.

Chef Branden Lewis taught this class as well and another chef remembered me from the last class. Today I ended up making the lobster pie with Paul who is a shellfisherman. His wife wasn't interested in killing the live lobsters so she moved to another group. haha. It was messy in close quarters. Not sure if I'd make the same lobster pie recipe. I would have liked a puff pastry crust but in New England-style it has a cracker crumb topping.

Salmon, scrod, salad, and lobster pie with a last minute fancy sauce.

Some of the food from the concurrent Texas Barbeque class.