This month's cooking class at the Hunt Valley Wegman's featured Sean Patrick Curry, the executive chef of the Harbor Renaissance Hotel.
His first dish was a butternut squash soup made in a base of apple cider with fennel and chicken apple sausage. I liked that he left chunks of squash and did not over puree it. Somehow, the sausage went really nice with the soup.
For his main course, he made a roast pork tenderloin with a nice marinade of orange juice, ginger, and soy sauce. For a side he made a parsnip quice puree. I love parsnips, and I think this was the first time I've had quince outside of a jam.
Topping it off, he used a pomegranate molasses glaze which was made by just slowly reducing pomegranate juice, balsamic vinegar, and honey.
For dessert, he made crepes filled with pumpkin creme. Alas, it would have been nice to have actually made a fresh crepe for the group.