Ballantyne Magazine

SPRING 2013

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

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consider myself a novice cook,��� she notes. The crab-stuffed salmon proved to be a favorite for the couple, both in preparation and in eating. The crab meat was combined with seasonings, bread crumbs and mayonnaise to bind it together. Whisk-Impaired ���We had tons of crab,��� says McKinley, clearly a big fan of Dana adds the ��nishing touch to the creme brulee while classmates Andi Kennington (from left), Erika Sturino, Clay Kennington, Jeremy Singleton and Asha Singleton look on. the crustacean. ���It was almost as much crab as salmon, so we got the best of both worlds.��� The hollandaise sauce, a decadently rich, lemony sauce made with ��� you guessed it ��� more eggs (and butter) also proved to be a hit. McKinley couldn���t help but get a few COUPLES COOKING CLASS Contact: Amanda Davis, Health & Wellness Coordinator Morrison Family YMCA 9405 Bryant Farms Road Charlotte 28277 704-716-4650 www.ymcacharlotte.org samples from the fingers of his gal-pal. In another playful moment that involved the prep of the sweet potato gnocchi, a small ���explosion��� of flour managed to get more of the white powder onto Sturino���s nose than into the tiny dumpling mix. She managed her payback, however, in turning over whisking duties to McKinley. Admitting to being ���whiskimpaired,��� Sturino was only too happy to let her beau whip up the tasty outcome to the evening���s festivities. With Sturino and McKinley eager to try their new techniques and recipes at home, rumor has it ��� the couple���s stove no longer is the final resting place for their bills. Center: The class baked the crab-stuffed salmon and seared the sweet potato gnocchi. Left: Before digging in, Erika and Dana congratulate themselves on their culinary achievement. 48 BALLANTYNE MAGAZINE SPRING 20 1 3

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