 On Tuesday, March 9 at 6:30 p.m. AIMEE will introduce us to the genius of Susan Spicer with A MENU FROM BAYONA Restaurant ($55). The Goat Cheese Croutons with Wild Mushrooms in Madeira Cream are just the beginning of this repast. The main course is Seared Duck Breast with a Pepper Jelly Glaze, served with Basmati Rice Pilaf and Braised Red Cabbage. We’ll also have a Bayona Caesar Salad with Arugula; and for dessert Double Ginger Gingersnap cookies.
This quarter AIMEE will teach three classes:
Tuesday, February 2, 2010 at 6:30 pm:
Chocolate Entrees
Saturday, February 13 at 9:30 am:
Menu for Mardi Gras
AIMEE BLUME teaches pastry classes at IVY TECH and writes for the Evansville Courier & Press, but what she really enjoys is teaching in our school. A graduate of Western Culinary Institute, she has cooked in several locations around the country, most notably in New Orleans at Susan Spicer’s Bayona restaurant.
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