Jason Bierley oversees students serving Salmon Florentine en Croute at a Bistro Provare fixed menu dinner. Photo courtesy of Henry Liu Mitchell.
By MADOLINE MARKHAM
Provare: to try. It’s what you see advanced culinary students doing as they slide a pizza into a brick oven or top a Napoleon with fresh blackberries in the open bistro kitchen at Jeff State’s Shelby Campus.
When you enter the dining room, which culinary Program Director Joseph Mitchell describes as a European/Tuscan environment, you don’t realize you are on a school campus. Continue reading
Lisa Johnsey with her husband, Wayne.
By LISA CULOTTA JOHNSEY
Valentine’s Day is a day set aside to tell everyone how much we love them.
My husband and I celebrate each year by cooking a romantic meal at home. A tradition we started many years ago, we generally prepare the meal together, and to make it extra special, we get dressed up and eat in the dining room. Sometimes we invite another couple or two to enjoy the meal with us. Our children eat early and retire upstairs for a movie while we proceed with our dinner.
Our menu is extra special since it is just the two of us. It varies from lamb to fish or beef. This year, we are preparing a beef tenderloin served with a gorgonzola sauce along with sautéed shrimp and linguini and a simple salad. For dessert, we’re having my famous crème brulee with berries and chocolate dipped strawberries.