Cooking program adds information, tasting to demos

Please login to view the requested resource.

Posted: May 1, 2013

The Winchester Star

Westminster-Canterbury executive chef Ray Mihalic conducts Chef Stage Center programs, making dishes such as Crab Crostini with jumbo lump crab meat, morrells and asparagus. (Photo by Scott Mason/The Winchester Star)
Crab cakes are prepared with tomato and morrell buerre blanc sauce and served with ramps and asparagus. (Photo by Scott Mason/The Winchester Star)

Winchester — When resident Bob Sherwood attends the Chef Stage Center programs at Westminster-Canterbury, he is looking for two things — information and good food.

The third Thursday of every month,…

To See This and Every Local Story from The Winchester Star, Click Here to Become a Subscriber!

Login to view the full story