We met at Janet's to share in Carol's gift to us: an evening with Chef Ellen.
We started with appetizers and cocktails.
There was Apple Brie Bread with Almonds. This was sweet like a breakfast bread or dessert. It would be great for brunch. Great choice, Tonya!
Mary prepared Mushroom Canapes with Red Onion Jam. Very pretty and flavorful.
Tonya mixed up our cocktails. These were dangerous because it went down so smoothly!
And bread wrapped brie with jam and pecans.
Chef Ellen was wonderful. She was full of energy and shared a new cooking concept. She discussed cooking using flavor profiles of sweet, salt, bitter, sour and heat. You combine these to make a sauce that you serve over simple proteins like fish, chicken and pork. In about an hour she prepared fish, chicken, pork and served a salsa and cheesecake. Carol would have loved Chef Ellen's presentation and we are so grateful to her for leaving this to us.
Pork Loin being seared on the stove and then finished in the oven. She made a rub with cocoa powder, salt, and Old Bay. The dish was finished with a mango salsa with avocado, shallots and cilantro.
Fish that was steamed in a steamer and topped with a sauce with orange juice, Worcestershire sauce, butter, garlic, chipotle and cilantro.
Chicken, after poaching, was dressed with a sauce of lemon, olive oil, parsley and mustard.
Finally, Chef Ellen brought us a cheesecake that she made at home and had mascarpone cheese and cream cheese with no eggs and no baking. There was an Oreo crust and it was very creamy and delicious.