Wednesday, October 25, 2017

Cooking Class to Benefit Pierce's Store

Doris Perry, Linda Berryhill, Pam Grace and Sally Deinzer
work together on dinner.

Stacy McKiernan, Donna Swartz, Ronnie Bowers and Joan
Judge form the other team

Here's the first of our Bacon Wrapped Pork
Tenderloins

And one of the Fresh Fruit Tarts.

Ronnie and Stacy first suggested the idea of my holding a Cooking Class. They had enjoyed my Friday Night Suppers at Pierce's Store. One day after the Shrewsbury Times came out with the notice we had filled the class with 8 students. Together we decided on a date, October 20, and a menu. Broccoli Parmesan Fritters, Bacon Wrapped Pork Tenderloin with Roasted Garlic & Herbs and Fresh Fruit Tarts for dessert. I added Baked Potatoes with Chives & Sour Cream and a Green Salad. 
It was a wonderful evening. Every one showed up between 4:30 and 5 pm with the early arrivals diving into prep work.  I had a large handout which included a Battle Plan for preparing this menu for a dinner party and recipes. I divided the group into two teams with each group making appetizers, a main course and dessert. All of the participants were good cooks already and shared many tips. With so many willing and talented women, we were ready to pour some libations and sit down to our appetizers by 7:15! It was a terrific evening and everyone hopes for a second session next year. And we raised $185 for Pierce's Store ($30 each minus the cost of the ingredients)!

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