Class Information for Winter 2019: THREE COURSE MEAL, with Pork Tenderloin, 3:00-7:00 pm, Sunday, April 14, Palm Ridge, Summit Hall A (W183)
Learn to make a delicious meal that your friends and family will enjoy. The menu of will include: Wilted spinach salad, Pork Tenderloin with pistachio nuts and cranberry aioli, Rosemary walnut polenta with smoked gouda, Oven roasted brussel sprouts and warm Berry crisp with vanilla ice cream. In addition, you will receive a Glossary of Culinary Terms and a description of basic cuts and Knife Cuts & Shapes and take-home lots of tips, recipes and leftovers (if there are any). Instructor Steve Dorhan started his culinary career owning his own catering business in Los Angeles where he catered to many movie sets and law offices. After moving to Charlotte in 1994 he received his culinary degree in Applied Sciences. He then moved to Palm Springs, CA in 1998 where he opened a restaurant/piano bar, Rainbow Cactus Café and Bar. He was the head chef and owner and sold the restaurant in 2006. Moving to Discovery Bay California (the delta just outside San Francisco) he joined the Discovery Bay Yacht Club and became the head chef there. Throughout that time, he taught cooking classes as well. In 2016 he retired to Sun City Grand and now cooks purely for enjoyment for all his friends.