Very Veggie Salads with A+ Variations

You don't have to "sneak" or "hide" vegetables in order to have them eaten, they just have to taste good. Fresh, flavorful, and healthy, they easily command the starring role on any plate when prepared deliciously.

IN THIS ISSUE, we rediscover the simple pleasures of three humble vegetables -- carrots, cabbage, and cucumbers -- and turn them into three basic salads. Each of those salads are transformed into three other very virtuous variations. It's efficient and oh, so tasty!

IN THIS ISSUE

RECIPE: CARROT SALAD WITH CUMIN

IMPROV: 1,2,3

YOUR OWN SOUS CHEF

RECIPE: SPICY NO-MAYO COLESLAW

IMPROV: 1,2,3

RECIPE: CUCUMBER SALAD WITH YOGURT

IMPROV: 1,2,3

COOKBOOK REVIEW

REGISTERED BRIDAL COUPLES

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THE FOXFIRE FRIEND PROGRAM

Wednesday June 13, 2012 - 6:30 p.m.

FROM THE GARDEN TO THE TABLE - Register here!
Instructor/Chef: Alyn Abrams

Growing and cooking your own food will be a snap after Chef Alyn shares his gardening and cooking know-how! In this class, you'll learn what to plant, when to plant, and how to cook what you pick! He'll show you how to make Carrot - Risotto (carrots cooked with the risotto method) with Herb-Seared Scallops, Marinated Flank Steak with Basil-Balsamic Marinated Tomatoes, Creamy Blue Cheese Bean Salad, and Fresh Berry Mini Tarts. Home grown never tasted so good!

Tuesday, June 19, 2012 - 6:30 p.m.
COOKING UP SOUTH CAROLINA HISTORY - Register here!
Instructor/Chef: Alyn Abrams

Chef Alyn is ready to load your plate with a heaping helping of history - South Carolina culinary history, that is! He'll share with you the secrets to creating traditional coastal Carolina cuisine, like Partan Bree (She-Crab Soup from Scotland), Bacon-Wrapped, Crab-Stuffed Shrimp with Stone-Ground Grits and Roasted-Red Pepper Coulis, and a delightfully devilish Deviled Crab-Stuffed Calabash Fried Flounder with Spicy Tartar Cream & Hushpuppies. History class never tasted this good.

Saturday, June 20th - 6:30 p.m.

Class Name: PORK-A-RAMA - Register here!
Instructor/Chef Name: Mark Nicholas

The pigskin may be retired for the season but the pig itself is set for a holiday feast. Come join Chef Mark Nicholas as he puts pork above all others for a night. Start the evening with Cranberry & Rosemary Stuffed Pork Tenderloin over a bed of fresh homemade Creamed Corn. The next offering will be perfectly smoked and grilled Pork Ribs with a proper serving of Blue Cheese Coleslaw to cool things off a bit. The last set for the evening will spice it up with Chef Mark's kicked up Pork Sausage Jambalaya. Learn how to get from "0" to "pork perfection" in one lesson flat!!!

Monday, June 25th - 6:30 p.m.
ITALIAN SAUTE - Register here!
Instructor/Chef Name: Alyn Abrams

Come join Chef Alyn as he prepares an incredible Italian menu all prepared using one of the fastest and freshest ways to get in and out of the kitchen. Prepare a great home cooked meal and still have time to enjoy the sunlight left in the day. As you learn the basics of Saut�, Chef Alyn will tempt you with a Parmesan and Pepper Shrimp with Blue Cheese Balsamic Drizzle. The next dish will please the taste buds as you sample a Sundried Tomato, Asparagus and Italian Sausage Stuffed Chicken Roulade with Rosemary-Sage and Mushroom Marsala Sauce served with Pan Roasted Italian Potatoes tossed with Tomatoes and Mozzarella. The ending note of the evening will be Saut�ed Plums and Peaches with Franchellica Butterscotch Cream.