A group of friends got together and bought Liz and I at Hospice Greater Saint John’s annual Valentine Gala in support of Bobby’s Hospice. Click on the link to learn more about this wonderful organization. The hostess asked me to do a couple of vegetable dishes so I decided to have some fun with the antipasti. I demonstrated Zucchini smashed with Chilies and Mint, Spicy Roasted Butternut Squash, and Baked Cauliflower with Pancetta and Cream.
Dr. Keith Wilson kindly offered us the use of his fabulous kitchen. He also chipped in glasses of ice cold Prosecco and an amuse bouche of Parmigiano ice cream drizzled with 18 year old balsamic vinegar. Clearly, he’s a rock star in the kitchen! His brother Jason Wilson, photographer extraordinaire – all the pictures in this post are his – spent the evening capturing all the fun.
Off site, we prepared a pork and veal sauce to use for our lasagna. Layers of fresh pasta, ragu, Parmigiano and mozzarella baked while the party enjoyed Rosemary Focaccia, Cannelini Beans with Crispy Sage, Anchovies and Garlic, Roasted Mini Bell Peppers along with the demonstrated dishes. As a palate cleanser, we served a citrusy Shaved Fennel Salad with Asparagus tips and Cara Cara Orange. For dessert contucci –Tuscan biscotti
It was an evening filled with joy as friends celebrated a cause they believe in. 
Liz and I donated the cooking class as our way of supporting a cause that we believe in. 
Thanks for reading.
photographs compliments of Jason Wilson
