Cooking At The Perfect Caper
with Chef Jeanie Roland
August 4, 2003
"Endless Summer Fare"


Schedule of Events
Wine & Hors D'oeuvres
Welcome
Introductions
Cooking Begins


Jeanie to Demonstrate:
Grilled Yellowfin Tuna
Wild Salmon 'En Croute'
Chocolate Souffle


Starter
grilled tuna on baby greens with wasabi vinaigrette


Main Course
wild salmon 'en croute'
salmon in pastry served with an herb sauce


Dessert
chocolate souffle with kahlua ganache




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