|
Please pass the pappadew peppers stuffed with Persian feta, marinated shrimp with sugar snap peas, creamy cucumber yogurt dip with jicama chips and fresh fruit skewers with honey lime glaze.
And that's just the hors d'oeuvres.
More than 40 Georgia Tech alumnae participated in the Women on Wednesdays-sponsored cooking class July 25 at Cook's Warehouse Midtown Atlanta.
Susan Davis, ABiol 91, chair of the Alumni Association's Women on Wednesdays program, introduced chef Gena Berry, who demonstrated the science behind the art of cooking.
Berry's culinary adventures have taken her to Europe and across the United States from New York to San Francisco. She has worked side-by-side with some of the best-known chefs on the scene today. Berry's company, Culinary Works, provides creative culinary consulting services to a broad range of clients including Taste of the NFL, The Georgia Specialty Food Association, Sea Island and Southern Living.
Berry gave the step-by-step instructions for the gourmet preparation of a menu that included arugula salad with dates and kumquats, seared salmon with mango salsa, stuffed zucchini, broiled tomatoes and strawberry brulee.
"It was an enjoyable experience," said Kathy Reed, Alumni Association event manager. "And the food was a culinary delight."
|
