Paul and I love to cook together in the kitchen. That is why we enjoy so much the Cooking Parties with the Chef. Last week was no exception. Chef Dwight treated us to Bisque, Chowder, Sweet Potato Boudin Stuffed Chicken, and Chocolate Pecan pie ala mode. Everything was amazing.
We serve the bisque and chowders regularly at the Vintage House. Made from scratch with all the freshest ingredients, Chef Dwight taught us in no uncertain terms the difference between bisque and chowder with a special emphasis on what can and cannot go into the preparation. (He feels very strongly about this!) The chicken was a stunning presentation that we are going to add to our Vintage House menu. It was melt-in-your mouth tender and the stuffing was wonderful. The nice thing about this dish is that the stuffing can be changed seasonally. Paul and I brought the recipes home and we definitely plan to add them to our recipe collection.