Recently I attended a cooking class held at Season’s Restaurant at Highland Lake Inn in Flat Rock, NC. Season’s is known for its use of fresh ingredients, many of which come directly from their on-site organic garden. By combining their passion for sustainability and amazing flavor, Season’s helps protect the environment and the economy by utilizing local food sources.
The concept of the cooking lesson is simple. You watch and learn as the chefs prepare a meal and then after the lesson, you are seated in the dining room and served the same meal, prepared by the chef and staff. The lesson I went to featured a crab stuffed salmon filet and petite raspberry swirl cheesecake.
Executive chef. Michelle Bailey and Pastry Chef Steve Spence, taught the lessons.
Michelle, below made the Salmon with Crab Stuffing which consisted of Cajun-Spiced Crab, Sockeye Salmon, Roasted Georgia Corn Puree, Okra and Tomato Succotash, Roasted Red Pepper and Scallion Remoulade.
Steve prepared the Petite Raspberry Swirl Cheesecake which consisted of Local Blueberry and Lemon Compote, Crush Almonds, Summer Berry Coulis and Candied Lemon Chip.
In the picture above Chef Steve is slicing the lemons in preparation for the Candied Lemon Chip
Chef Michelle demonstrates how to cut a pocket in the salmon for the crab stuffing, in the picture above.
The crab stuffed salmon, waiting to be seared, above.
The cheesecake in a silicone cupcake pan, waiting to be popped into the oven.
It was all delicious! I am going to try making this at home soon, and when I do I will post my pictures and include the recipe at that time. Sign up to receive an email when I post so you don’t miss it!