Tag Archives: Culinary Arts Fellowship

Highlights from Culinary Steak Fry August 4

–submitted by Mary Borland; photos by Juli Aulik and Donna Beestman

The Rotary Culinary Arts Fellowship Group met for a fun summer gathering on the sandy shore of Lake Mendota the evening of August 4. It was a perfect summer night in Madison! If someone looking to move to Madison was in town August 4, they would have immediately fallen in love with our city just due to the perfect weather.

From left: Dorothy Brown, Randy Banks, Donna Jurek, and Ellsworth Brown

From left: Dorothy Brown, Randy Banks, Donna Jurek, and Ellsworth Brown

Add a view of Lake Mendota and the Capitol, and it can’t be beat! The group enjoyed an Old-fashioned, delicious Lakeside Steak Fry, including appetizers and dessert, under the direction of celebrated Chef Steven Hahn (below) of the Maple Bluff Country Club.

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Chef Steve demonstrated how to make the marinade used on the evening’s steaks and answered a multitude of questions from the group including how to test if a steak is done without piercing it with a meat thermometer and how long to marinate the steaks.

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After enjoying the wonderful buffet, guests lingered on the shores of the Maple Bluff Beach House as the sun set and left thankful for the new friends they made and the wonderful food they enjoyed.

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If you’d like to join the Rotary Culinary Arts Fellowship Group, please contact the Rotary office – we’d love to have you!

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.

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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.

Buon Appetito! A Tour of Italy at The Madison Club

–submitted by Kay Schwichtenberg; photos by Kris Ashe

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Buon Appetito!  That is how Chef Andrew Wilson greeted 38 Rotarians and their guests on Tuesday evening, November 5 at the Madison Club.    A tour of Italy through its cuisine was on tap for the evening.

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Part of our tour allowed us some time in the kitchen with Chef Wilson.  He demonstrated making pasta from scratch as well as some delicious fillings.  The pasta was prepared with local eggs from a farm in McFarland, many with double yolks resulting in wonderfully rich tortellini.

From there we gathered in the dining room to begin the ‘official tour’ starting with a Sicilian first course of octopus, fennel and olives.   The Emilia-Romagna region was next with a wonderful tortellini en brodo.   The third course was a specialty from the Lombardy region, Osso bucco and polenta.  And if we had not had quite enough with the wine flights and food, we finished the evening with a Piedmont specialty, Gianduja chocolate tart, sea salt caramel gelato and candied hazelnuts.

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When we left for the evening everyone was saying– complimenti alla cuoca!  Thank you to Culinary Arts Fellowship Group Chair Valerie Kazamias (pictured at left) for organizing this event for our group.