Cooking At The Perfect Caper
with Chef Jeanie Roland
March 4, 2003


Schedule of Events
Wine, of course!
Welcome
Introductions
Cooking Begins


Jeanie to Demonstrate:
Gravlax
Crown Roast of Lamb
Horseradish Sour Cream
Chocolate Truffle Tart


Hors D'oeuvres
sesame marinated duck beggar's purse
thai shrimp stix with minted chili dipping sauce
caper house cured gravlax and corn cake


Main Course
crown roast of lamb
roasted garlic, leek & gruyere bread pudding
sugar snap peas


Dessert
chocolate truffle tart with toasted macadamia crust




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