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guests seted at multiple tables in dining area
chef cooking at skillet at serving table
Grilled Mahi-Mahi with Spicy Mango Salsa and Lemon-Garlic Mini Yucca Cake - The mahi-mahi is mild and flaky; it has a deliciously sweet, fresh-from-the-sea flavor. That natural sweetness is accented by the mango salsa, which also adds tantalizing heat.

Meet Chef Bernard Henry

I was born and raised on a dairy farm in Alsace-Lorraine, France. I learned to cook watching Chef Bernard Henrymy mother and grandmother whip up the family specialties. Growing up on a farm, with fresh produce, fruit trees, poultry livestock and other fine foods, I have developed a passion for quality cuisine. The organic food trend is nothing new to me and my parents are still tending to their garden the same way they did it 40 years ago.

For years, I was an executive working for a multinational company. My work took me around the world, opening my taste buds to exotic and international cuisine. As a hobby, I spent much of my time trying out new recipes on friends and family. Then, one day, it struck me - why not cook for a living? Food has always been a passion of mine and I am constantly looking for new trends in cooking and obtaining training as needed. Food is also a vehicle to unleash my creative side.

I am professionally trained and I studied at L'Académie de Cuisine, a premiere culinary school in the USA, where I was taught the classic and modern techniques of French cuisine. I have worked in some of the best fine-dining restaurants in the DC area and in France. I would be honored to bring the talent and quality I have acquired to your table.

I am ServSafe certified and I am also a proud member of the American Personal and Private Chef Association.

Briar Patch B&B Inn Cooking Class Weekend
Menu for January 23-24, 2015 Weekend

Friday evening hors d'oeuvres

  • French Gruyère Gougéres - These mouth-watering golden brown savory cheese puffs are served warm straight out of the oven!
  • Brie & Fig Jam Crostini - Nicely spiced homemade fig spread is layered on toasted French bread with warm Brie cheese and green apples for impressive and tasty crostini.
  • Southwest Salmon - Salmon is seasoned with a combination of spices and lime juice marinade creating a tangy and spicy (light) appetizer woven on a bamboo stick.
  • Beef Satés with Peanut Sauce - Dipped in peanut sauce, these beef satés are flavor bombs on a stick.
  • Peking Duck Roll - Crisp Vegetables mixed with seasoned, shredded, Oriental Duck, combined with hoisin sauce and wrapped in a delicate spring roll wrapper; a twist on the classic spring roll. We serve it with a Hoisin dipping sauce.

Saturday evening dinner

  • Appetizer: Mushroom Profiteroles - Savory cheese puffs stuffed with a Cajun mushroom mix.
  • First Course: Crab Salad in Crisp Wonton Cups - Crisp wonton wrappers make perfect crunchy cups to hold the succulent crab salad spiked with sweet mango, cilantro, scallion and lime.
  • Second Course: Two-Celery Soup with Quail Eggs, Scallop and Truffle Oil - This is an extravagant soup and probably the best one that you will ever taste!
  • Main Course: Grilled Mahi-Mahi with Spicy Mango Salsa and Lemon-Garlic Mini Yucca Cake - The mahi-mahi is mild and flaky; it has a deliciously sweet, fresh-from-the-sea flavor. That natural sweetness is accented by the mango salsa, which also adds tantalizing heat. 
  • Dessert: Dark Chocolate Mousse with Raspberry Coulis - Light, fluffy and melting in your mouth!

Our featured winery is Philip Carter Winery in Hume, VA.  A representative from the winery will be with us on Friday night to do a wine tasting paired with Chef Bernard's hors d'oeuvres.  We will then drink their wines with our dinner on Saturday night.

Briar Patch B&B Inn Cooking Class Weekend
Menu for March 13-14, 2015 Weekend

Friday evening hors d'oeuvres

  • Burrata Crostini with Basil Spinach Pesto - The mild, milky flavor of burrata cheese pairs well with this bold basil pesto. Fresh spinach is added to this pesto for its health benefits and bright green color.
  • Herb and Garlic Mussels - Served on the half shell and coated with a melted garlic-butter sauce flavored with parsley, chives and fresh dill.
  • Kanpur Vegetable Samosa - Mix Vegetables, turmeric and cilantro converge delightfully with Indian spices. We serve it a Kiwi-Cilantro Chutney.
  • Lamb Skewers with Roasted Red Pepper Aioli Sauce - Meaty chunks of lamb with cumin and drizzled with a homemade roasted red pepper aioli.
  • Beef Kofta with Saffron Yogurt Sauce - Full of fresh herbs and spices, beef kofta has always been delicious.  Now we've made it even better with this low-fat version.

Saturday evening dinner

  • Appetizer: Deviled Quail Eggs with Black (American) Caviar - This is an elegant take on an American classic.
  • First Course: Warm Cheese and Mushroom Toasts - Sautéed mixed mushrooms toasts pack a complex taste into these small bites.
  • Second Course: Risotto with Leeks, Shitake Mushrooms and Truffles - A great risotto with a perfect combo of flavors!
  • Main Course: Moroccan Chicken Tagine on a Bed of Vegetable Couscous - An aromatic, sensual dish composed of tender chicken, preserved lemon, golden raisins, and vegetables. 
  • Dessert: Lavendar Creme Brulee - A taste of Provence at dessert time!

 

 
 
 
 
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