Come learn the art of PEI cooking with A Chef's Ego. In this cooking class, Chef Shane will teach participants how to cook a lovely meal.

Menu:

Crispy Roasted PEI Potatoes

PEI Oysters Rockefeller

Fall Apple Salad with a House Vinaigrette

Join us live at the llink below:

https://us06web.zoom.us/j/88688512451?pwd=5VJikBu2ohmRygdbaVk6CSIKCJfBPq.1

Ingredient List: 

Crispy Roasted Potato:
1Kilo - Russet potato, Yukon potato or Mini Potato of choice

3 Tbsp - Olive Oil

Pinch - Salt

Pinch - Pepper

½ tsp - Baking Soda

• Boiling Pot of water with a lid.
• Cutting Board
• Knife
• Baking Sheet

Oyster Rockefeller:

6-12 Units - Oysters live in shell

1 Unit – Shallot Or small onion

4 Ounces – Fresh spinach

1 Tbsp – Unsalted Butter

4-6 Ounces – Heavy Cream

¼ Cup – Grated Parmesan

1 Unit – Fresh lemon

¼ Cup – Panko Breadcrumbs

• Oyster Shucker
• Pan
• Baking Sheet
• Parchment Paper
• Grater/Zester
• Cutting Board
• Knife
• Small spoon
• Mixing Bowls
• Paper Towel
• Dish Towel

Fall Apple Salad:

Vinaigrette makes 4 Cups

1 C – White vinegar

2 Tbsp – Honey

2 Tbsp – Favorite Mustard/Dijon mustard

1 tsp – Ground black pepper

4 tsp – Kosher salt

4 tsp – Minced garlic

2 C – Vegetable oil

8 Drops – hot sauce (sriracha)

1 Pack – Washed Baby arugula

2 Unit – Local Apples of choice

Optional – Dried Fruit.

Optional – Walnuts/Pecans

• Mixing Bowl
• Blender
• Cutting Board
• Knife
• Tongs
• Spatula
• Small container with lid