Scott states, “We have cooked some tremendous meals. We try to use a lot of fresh produce and fish. When the weather was nice, we used the grill. This was a great educational opportunity for many class members who had never used a grill before. We cooked everything from lamb chops to salmon.” 

 

Other prepared entrees included zucchini stuffed with cottage cheese, bread crumbs, fresh herbs, and some secret ingredients (known only to class members) and baked salmon topped with tomato and oats. “Gourmet cooking does not need to be expensive,” Scott shared enthusiastically. “It just needs to be fresh and healthy. There are always sales when shopping. The secret is planning your menu around items that are on sale.”

 

Scott encourages everyone to participate in Culinary Arts. However, he requires a minimum of two volunteer prep cooks before he will actually begin his class. It seems that even people who are not in the class express interest in what is going on within the group. One of the funniest moments in class happened when the group was outside grilling at Bayberry House (508-540-1194). Suddenly, out of the blue, a voice spilled out of an upstairs bedroom window advising, "If you don't leave that meat alone on the grill, it will never cook.”  

 

Scott would like to put together a cookbook based on recipes from this Culinary Arts class. The cookbook will provide participants with a great sense of accomplishment and will give individual members a concrete resource to reference in the future.

 

Culinary Arts is open to all persons served by FHR. Please let your advocate know if you are interested in attending.