Meet Chef Bernard Henry

I was born and raised on a dairy farm in Alsace-Lorraine, France. I learned to cook watching my 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 27-28, 2012 Weekend

Friday evening hors d'oeuvres

• Mango-Curry Shrimp in Crispy Wonton Cups
• Blue Bayou Stuffed Mushrooms
• Herb & Garlic Mussels
• Beef Carpaccio with Arugula and Artichoke Dressing
  
• Curried Chicken Tenderloin and Spiked Guacamole

Saturday evening dinner

• Appetizer: Seven-Layer Salmon Bites - Dark pumpernickel bread topped with layers of Scottish smoked salmon and whipped-herbed cream cheese.
  
• First Course: Ginger Carrot Soup - Smooth and lightly creamy, with a natural sweetness and a touch of spice.
• Second Course: Mini Crab Cakes with Mustard Mayonnaise
  
• Main Course: Pan-Seared Sirloin with Melted Black Pepper-Garlic Napa Cabbage
• Dessert: Salt Crusted Pineapple with Orange-Vanilla Grand Marnier Syrup

Briar Patch B&B Inn Cooking Class Weekend
Menu for February 24-25, 2012 Weekend

Friday evening hors d'oeuvres

• Mediterranean Salad - Ready-to-eat, colorful, marinated salsa composition of black olive, mini mozzarella ball, heart of artichoke, and roasted tomato.
• Crostini with Calamari and Shrimp
• Mini Crab Galettes With Rémoulade - Golden-crusted on the outside, moist and flavorful on the inside, topped with a dollop of classic French Rémoulade.
• Mushroom Profiteroles
• Lamb Skewers with Green Olive and Mint Sauce

Saturday evening dinner

• Appetizer: Mini-Tarts with Artichoke and White Truffle Oil
• First Course: Lobster Bisque
• Second Course: Pear, Fennel and Parmesan Salad
• Main Course: Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes & Lemon Oregano Oil
• Dessert: Crêpes Suzette with Orange Grand Marnier Chunky Coulis