Cooking program adds information, tasting to demos

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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,…



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