Looking for inspiration in your kitchen this spring?  The chefs at the Trilogy communities are always happy to inspire Trilogy members to take their culinary skills to the next level!  Each month, cooking classes and demonstrations led by talented chefs are offered at several of the Trilogy communities.  Here are just a few of the classes that are coming up soon.

Encanterra Country Club
Culinary Class Theme:  South American / Latin Food
Date: May 18, 2014
Time: 3:00 PM-5:00 PM
Location: La Cocina
Instructor:  Executive Chef Brandon Smith
Would you like to attend? Contact your community representative for further details!

Trilogy at Monarch Dunes
Culinary Class Theme:  Cooking with Cheese
Date:  May 17, 2014
Time: 12:00 PM-1:30 PM
Location:  Art Studio
Instructor:  Executive Chef Charles Davis
Would you like to attend? Contact your community representative for further details!

Trilogy at the Vineyards
Culinary Class Theme: Dim Sum Fun!
Date: May 18, 2014
Time: 10:00 AM-12:00 PM
Location:  Abby’s Gourmet Studio
Instructor:  Chef Kristopher Chown
Would you like to attend? Contact your community representative for further details!

Trilogy at the Vineyards
Culinary Class Theme:  Authentic Spanish Tapas
Date:  May 31, 2014
Time:  1:00 PM-3:00 PM
Location:  Abby’s Gourmet Studio
Instructor: Edwin Suarez, Chef de Cuisine
Description:
Would you like to attend? Contact your community representative for further details!

If you can’t make it to one of these culinary classes but would like to try your hand at cooking a restaurant-worthy meal at home, Chef Robert Kilgallon, Executive Chef at Trilogy at Vistancia, has shared his favorite spring recipe below.  Enjoy!

Featured Recipe:
Baked Alaskan Cod Au Gratin with Jasmine Garden Rice and Sautéed Spinach & Dried Cranberries

(Serves 4)

Cod Preparation

Ingredients:

  • 32 oz. Alaskan cod
  • 1 cup White Wine
  • 1/2 cup melted butter split ¼ cup ¼ cup
  • 2 cups panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon Old Bay spice
  • ¼ teaspoon dried oregano
  • Salt & Pepper to taste

Instructions:

1. Preheat oven to 350 F.

2. In a medium bowl, mix the following ingredients well: panko crumbs, ¼ cup melted butter, ¼ cup grated Parmesan cheese, ¼ teaspoon Old Bay spice, ¼ teaspoon dried oregano, salt & pepper to taste.

3.  Place four 8oz portions of cod on a sheet tray. Sprinkle wine and remaining ¼ cup melted butter on cod.  Bake until 3/4 finished, then remove from oven and place panko mix on top of cod. Bake until cod is cooked through and panko mix has browned.

Lemon Butter Sauce Preparation

Ingredients:

  • 1 cup white wine
  • ¾ cup fresh lemon juice
  • 2 medium shallots, chopped small
  • 1 cup heavy cream
  • ¾ pound whole salted butter

Instructions:

1.  In a 2-quart sauce pot, add white wine, lemon juice, and shallots. Reduce on medium heat until volume is approximately 1/8 cup.

2.  Add cream and reduce until volume is approximately ¼ cup.

3.  Add butter ¼ pound at a time, stirring until melted and emulsified in the cream mixture. *(Keep warm at all time, or will break.)

Jasmine Garden Rice Preparation

Ingredients:

  • 1cup Jasmine rice
  • 2 cups water
  • 2 table spoons whole salted butter
  • 1/8 cup small diced red bell pepper
  • 1/8 cup small diced green bell pepper
  • 1/8 cup small diced yellow squash
  • 1/8 cup small diced green zucchini
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon chopped fresh basil
  • Salt & Pepper to taste

Instructions:

1.  In a 2-quart sauce pot, add rice and water.  Cover and cook on low heat until rice is cooked.

2.  Let rice sit for 5 minutes after it is cooked through.

3.  Melt butter in large sauté pan.

4.  Add all vegetables and herbs and sauté until cooked.

5.  Add cooked rice to the vegetables and mix well.

Sautéed Spinach & Dried Cranberries Preparation 

Ingredients:

  • 1 pound fresh baby spinach
  • 1 teaspoon whole salted butter
  • 1 small diced clove garlic
  • 1 cup dried cranberries
  • 1 teaspoon water

Instructions:

1.  In a 2-quart sauce pot, sauté garlic and butter on low heat until garlic is tender.

2.  Add spinach, dried cranberries, and water, and cook on medium heat until spinach has wilted.

Enjoy!

Contact your Community Representative to learn how you can attend an upcoming culinary class or demonstration at the Trilogy community of your choice.