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Cooking For A Cause: The Peter Coe Tribute SeriesTASTE® UncorkedWhat's New

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100% of Ticket Sales To Benefit Lee’s Friends -
Based in Norfolk, Lee’s Friends offers person to person help and needed emotional and practical help to cancer patients and their families.

TASTE has organized an exciting series of cooking classes as a tribute to company founder Peter Coe, who passed away from cancer in June 2011. Peter taught cooking classes at TASTE for years and always looked forward to them.
 
100% of the proceeds from ticket sales will be donated to Lee’s Friends in Peter’s honor. The five classes will be led by top-notch area chefs who are donating their time and expertise to honor Peter.

 

 

THE SCHEDULE
Reserve Online or by calling 425.3011 x220 (Monday-Friday)
February 7 Bobby Huber
Executive Chef, Steinhilber’s Restaurant, Virginia Beach
Bobby Huber
  • Beef Tartare with Goat Cheese and Pistachios
  • Roast Half-Duck: Confit Leg and Seared Breast over Cream Cheese Polenta with Duck Jus, Lingonberries, and Shiitake Mushrooms
  • Macadamia-Banana Flourless Chocolate Torte with White Chocolate Creme Anglaise
February 21 - SOLD OUT
 Amy Brandt
Chef/Owner at Amy B Catering on the Eastern Shore
Amy Brandt
  • Peter’s Tuna Carpaccio a la Amy
  • Creamy Winter Greens Soup with Toasted Pepita Seeds and Creme Fraiche
  • Roasted Heirloom Carrots and Beets Salad with Toasted Herb Vinaigrette with Arugula and Aged Goat Cheese
  • Pan Roasted Salmon with Spinach and Ricotta Dumplings sauteed with Roasted Cherry Tomatoes
  • Apricot Panna Cotta
February 28 Sam McGann
Chef/Partner, The Blue Point, Duck, N.C.
Sam McGann
  • Amuse of Deviled Ham with Sage
  • Fish Cooking Made Easy: Three Ways to Prepare Fish--Salt Crusted (Whole), Parchment Cooked, and Herb-Crusted with Panko and Baked, served with various accompaniments
  • Spoonbread
March 6 Patrick Evans-Hylton
Chef; Food Journalist; Food Editor, Hampton Roads Magazine
Patrick Evans-Hylton
  • Amuse of Pimento Cheese Crostini topped with a Chiffonade of Edward's Surryano Ham
  • Seasonal Kale Salad with Carrot Ribbons, Currants and Roasted Pine Nuts in a White Wine Vinaigrette
  • Old-School Crabcakes with Dijon-Cream Sauce
  • Peanut Butter & Jelly Sandwich: Three-layer Club of Sliced, Toasted Pound Cake with Homemade Peanut Butter and Strawberry Preserves, dusted in Confectioner's Sugar
 
March 13 Rodney Einhorn
Chef/Owner, Terrapin Restaurant, Virginia Beach
Rodney Einhorn
  • Amuse of White Truffle Custard served in an Egg Shell with a Black Truffle Ragout and Chive-Potato Garnish
  • Local & Wild Mushroom Pasta with Wilted Arugula and Goat Cheese
  • Double Chocolate Pudding

Made Possible With The Generous Support Of Our Sponsors:
 

 

Details and Reservations:
Classes will be held in TASTE's kitchen at our Norfolk location on Hampton Boulevard. Each event will begin at 6:30 pm and will feature a champagne reception and a decadent menu, paired with hand-selected wines. Participants will take home all the recipes from their class, as well as a copy of Peter’s own cookbook from a special edition re-printing.

Each class is limited to 20 participants. The cost is $125 per seat, and 100% goes to Lee’s Friends (tax is additional). Reservations are required, must be pre-paid with a credit card or cash, and are non-refundable as of 72 hours prior to the class. Any refunds prior to the cancellation deadline will be made in the form of store credit. To make confirmed reservations, please call Amy Jordan at 425-3011 x220 (Monday - Friday), or reserve online.

Regrettably, reservations cannot be accepted via email, voice mail, or at store locations. Previously issued gift certificates and gift cards cannot be accepted for this special series of classes, as it is a fundraiser for Lee's Friends. 

 

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