The Chef from Johnny's Italian Steakhouse gives an old favorite new flavor.
He's making salmon scampi. Check out this video for details... and don't forget to check out one of Johnn's culinary classes.
"Secrets of a Johnny’s Chef" is on January 11th at 6:30pm. Whether you’re a beginner or an expert, Chef Jeffrey Foster will reveal concise, easy to master techniques in a fun and relaxed atmosphere.
By showcasing professional secrets to preparing full flavor food, Chef Jeffrey Foster translates your favorite Johnny’s foods into amazing at-home meals.
The culinary class is $40 per participant and the fee is all inclusive: two glasses of wine, generous samples of each course, recipe cards, class fee, tax and gratuity (or 2 martinis for $45).
Space is limited; for more information or to sign up, please call Johnny’s Italian Steakhouse at 309.692.3887.
The class will be held the second Tuesday of every month in 2011.
Below is a complete schedule.
A Fresh Look at Supperclubs
Lump Crab Dip with Seasoned Pita Chips
Steak and Seafood Combo
Wine and Dine for Valentine's
Goat Cheese Salad
Cooking with Wine
Chilled Shrimp with Brandy Louis
Pork with Cabernet Demi-glace
Atlantic Salmon with Beurre Blanc
Mixed Berries with Marsala Zabglione
Do It Yourself Celebrations
Spicy Seared Scallops with a Lemon Cream Sauce
Bacon Wrapped Chicken with Goat Cheese and Asparagus
VIP Access - Johnny's Signatures
Italian Stuffed Mushrooms
Buffalo Mozzerella Caprese
Casual Summer Party
Grilled Shrimp and Vegetable Spiedini
Insalata Spinaca with Feta and Balsamic Vinaigrette
Classic Chicken Picatta with Italian Style Green Beans
Everyday Italian with Local Produce
Baby Spinach Salad
Chilean Seabass Caprese
Limoncello Cake with Berries
A Trip through Italy
Tuscany: Ribollita - Bread thickened vegetable soup
Rome: Vittelo Saltimbocca (Veal with prosciutto, lemon and sage)
Pomodori Ripieni (Tomatoes stuffed with rice)
Umbria: Crostini Umbriachi (Drunken Bread or Toast)
Dinner with a Vibe
Pan Seared Pork Chops with Cabernet Demi-glace
Warm Banana Bread Sundae
Classic Dinner Party
Trout Amadine with Haricot Vert and Wild Rice Pilaf
Hollywood at Home
Shrimp Cocktail with 3 unique presentations