–submitted by Paul 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.
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 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.