highlights from the springtime picnic class

dear foodie, we'll yesterday i took a cooking class about summer picmics, so on the menu chef kelly fong cooked up and gave us delicious recipes for tropical fruit salsa with roasted jalapenos, Roasted grape salad with feta and candied pinenuts, ahi tuna sliders with japanese pickles and for dessert mixed berry cobbler, so we were divided into groups, we choose a recipe and me, my best friend becky and her mom debbie cleveland decided to prepare the cobbler while others do the other part of the menu, the results, the cobbler turned out outstanding, everyone and Chef Marcie Dompier and chef kelly foing were loved it, so i walked away not only full but with memories, becasue as of may 1st the whole foods culinary center will be going out of business but no worries, i'll go to draegers normally every month to learn from chefs bill Hutton, Patience thien, guest chefs from draegers and go to whole foods napa/cupertino with kelly fong or his brother eddie foing once or twice a year so take care, Ava