The lunchtime lecture menu includes:
Chilled Ginger and Peach Soup: Anne will demonstrate how home chefs can use an immersion blender (“stick blender”) to make the soup.
Hanover Tomato Pie: highlights fresh vegetables you may be growing in your home garden. A light but filling dish; can be eaten at room temperature if your hungry crowd can’t all get home at the same time for dinner!
Fresh Corn Salad: fantastic accompaniment to any summer meal, and with the amount of fresh corn available, you can enjoy it all summer long.
Chef Anne Maury is a graduate of Virginia Tech and Johnson and Wales University in Charlotte, NC. Watch for other upcoming demonstrations with Chef Anne Maury.