This week was braising and stewing. On Day 1, for an appetizer we had Trout that we sauteed and served with a Lemon Butter Parsley Sauce. Then we did Chicken and Sausage Gumbo with Red Beans and Rice. The other meal we did was a Yankee Pot Roast with Roasted Garlic Rosemary Potatoes.
Chef Nike gave a demo on the Trout appetizer
Anne and Kim
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