As you know, getting behind the scenes to see and learn what goes on behind closed doors has been the theme of my tours for 30 plus years.
So, today I made blackened tilipia, strawberry and kiwi salsa and almond barley, and it is delicious. I have been cooking with the chefs for months, and will do so again on Thursday. Twice in one week! I confess today's menu is outstanding. I made certain to sign up so I'd cook it again and again. Today is the third time for blackened tilipia. And when I backed my car into its space in front of my house, my neighbor was arriving home. Lucky girl! 6 servings is too much for me, so I gave her and her husband their dinner. You know today's menu.
It's like this: you sit at a restaurant table and behind nearby doors that are carefully closed, things are happening that result in a plate of food being placed in front of you. I want to know, to see, who is behind those doors. What does he do to produce that dish? So I've asked to go into the kitchen in some pretty swanky restaurants. Would you do that? Probably not. I don't like to watch cooking shows on Television, in-person is better. So, today I made blackened tilipia, strawberry and kiwi salsa and almond barley, and it is delicious. I have been cooking with the chefs for months, and will do so again on Thursday. Twice in one week! I confess today's menu is outstanding. I made certain to sign up so I'd cook it again and again. Today is the third time for blackened tilipia. And when I backed my car into its space in front of my house, my neighbor was arriving home. Lucky girl! 6 servings is too much for me, so I gave her and her husband their dinner. You know today's menu.
Zippy
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