Culinary Arts Group Enjoys Cuban Meal at Maple Bluff

–submitted by Paul Hoffmann

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Paul and Sharon Hoffmann

The Rotary Culinary Arts Fellowship event at Maple Bluff Country Club on April 23 was a night of lively conversation over a delicious Cuban themed four course meal.

The evening started off with a glass of wine of choice to enjoy while everyone was arriving. A little Cuban background music set the mood and it gave us time to meet the other Rotarians and guests.

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Executive Chef Steve Hahn

Once everyone was gathered together and introductions were made we were escorted to the kitchen for a cooking demonstration by Le Cordon Bleu trained Chef Steve Hahn who recently returned from a Caribbean trip. The chef prepared a quick appetizer of conch and plantains served with a refreshing mojito. The Chef demonstrated how the main course of red snapper was going to be prepared. It was pan seared and then topped with a shrimp and coconut mousseline which was slightly baked.

After the demonstration, the first course of conch fritters was served back in the dining room which has a beautiful view over Lake Mendota towards the Capital. The next course was a smoked tomato gazpacho soup topped with avocado infused foam. The main course was the red snapper mousseline with rice and beans. The final course was a dessert of flan with a guava puree and thinly sliced peaches. The evening was a great way to get to know other Rotarians.

photo 5   photo 1   photo 2   photo 3

Photo 1: Mark & Candace Moody; Photo 2: Lynne Judd, Tracy & Mark Brant; Photo 3: Ron Luskin & Terry Ruzicka, Paul Olsen; Photo 4: Dan Dieck & Nona Hogan, Roth Judd

If you enjoy special dining experiences, please consider joining the Culinary Arts fellowship on their next food adventure.

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