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guests seted at multiple tables in dining area
chef cooking at skillet at serving table

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 February 21-22, 2014 Weekend

Friday evening hors d'oeuvres

  • Deviled Quail Eggs with Black (American) Cavier - An elegant take on an American classic.
  • Shrimp al Ajillo (Garlic Shrimp) in a Sofrito Sauce - Popular Spanish dish found principally in the south & center of Spain.  Primary ingredients consist of shrimp, garlic, & olive oil.
  • Kanpur Vegetable Samosa - Mixed vegetables, tumeric, & cilantro converge delightfully with Indian spices.  Served with a kiwi-cilantro-mint sauce.
  • Butternut Squash Soup with Star Anise and Ginger Shrimp Cappuccino Style - You will not believe that a soup that uses no cream would taste so, well, creamy.

Saturday evening dinner

  • Appetizer: Beef Carpaccio with Arugula and Artichoke Dressing - Not your usual bruschetta!  Thinly dried, aged slices of beef tenderloin on top of artichoke spread arugula and garnished with shaved parmesan reggiano.
  • First Course: Lamb Skewers with Green Olive and Mint Sauce - Meaty chunks of lamb with cumin and drizzled with the green olive and mint sauce.
  • Second Course: White Truffle Oil-Infused Custards with Black Truffle Ragout - Two components: the most fundamental and the most rarefied, come together in an extraordinary way.  We bake the custards in cleaned eggshells, then top them with truffle ragout and garnish each with a perfect chive potato chip!
  • Main Course: Rockfish Filet with Apple-Celery Root Puree and Garlic Spinach - Rockfish filets are seasoned and roasted along with a deliciously smooth and lightly sweet apple-celery root puree and topped with a warm garlic spinach. 
  • Dessert: Chocolate-Almond Zabaglione - A luscious ribbon-like chocolate Amaretto sabayon poured over fresh berries tossed in a mint syrup, and served with an almond biscotti.


Briar Patch B&B Inn Cooking Class Weekend
Menu for March 14-15, 2014 Weekend

Friday evening hors d'oeuvres

  • Mini Haloumi Kebabs with Feta and Herb Dip - Barbeque up a storm with these mini-vegetarian kebabs!
  • Seven-Layer Salmon Bites - We use dark pumpernickel bread as a base and top with layers of my house-smoked salmon and whipped-herbed cream cheese.
  • Buffalo Chicken Crostini - Spicey pulled chicken on a toasted garlic slice of baguette.
  • 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: Jalapeno Pumpkin Popper Wonton Cup - I mix chipotle, Tequila, pumpkin, and chopped jalapenos until smooth and creamy and top wonton skins with a spoonful of the mixture.  The chipotle pepper gives them a little heat.
  • First Course: Deviled Quail Eggs with Black (American) Caviar - This is an elegant take on an American classic.
  • Second Course: Risotto with Leeks, Shitake Mushrooms and Truffles - A great vegetarian dish 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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