Chef Raymond prepares to steam the asparagus for the second course
during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Chef Raymond shows the class how to properly chop and onion during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
...
Chef Raymond puts the meat on the pastry puff for the empanada course during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Chef Raymond shows the class how to properly fold the empanadas during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Chef Raymond makes the salsa for the empanada de horno during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Empanada de horno with jalapeño salsa fresca.
Bev and Gerald Moore enjoy the first course during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye. The Moores have been coming to these luncheons for seven or eight years.
Doris Palmer of Bradenton reads over the recipe for the poached salmon with a grain mustard beurre blanc and steamed asparagus during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Chef Raymond wisks away at a sauce for the second dish during his second class for this season's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Chef Raymond shows the class how to plate the poached salmon
during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Poached salmon with a grain mustard beurre blanc and steamed asparagus.
Fresh brewed and French pressed coffee and tea were served prior to class and for dessert during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Chef Raymond slices up bananas for the dessert portion of the luncheon on Wednesday, Feb. 9 at Euphemia Haye.
Chef Raymond wisks up some eggs to make the final course during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Chef Raymond adds some Gran Marnier to the sabayon during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Dessert for the lesson luncheon was fresh fruit with sabayon.
Paul Kaufmann talks to the crowd about his favorite wine, Electra, which was served with the dessert, fresh fruit with sabayon, during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye.
Doris Palmer enjoys her fresh fruit with sabayon during the second class for this season's Chef Raymond's Famous Lesson Luncheons on Wednesday, Feb. 9 at Euphemia Haye. Palmer says she rarely has dessert so when she does it is a real treat.
