Last night I had the great opportunity to participate in Eggland’s Best Seasonal Foodie Event at the Institute of Culinary Education. The evening was filled with delicious seasonal food, cooking lessons from chef Erica Wides, and lots of pictures.
The Eggland’s Best staff was so welcoming and sweet! In addition, they all know how to throw a party. Just from the smiles, bubbly conversation, and laughter you could hear how much fun we were all having throughout the night.
While we all mingled, there were three different passed appetizers.
This was by far the most amazing appetizer! It was “egg sushi” or Japanese egg “tamago yaki” maki rolls with shrimp and edamame puree.
Mini baked truffle egg custards. I found these akward to eat and way too fishy.
The final appetizer was a rostini with Serrano ham, smoked pimenton-deviled egg and roasted red pepper. I didn’t try this one but I saw many others try it and go back for seconds. Therefore, it must have been a winner.
After the cocktail hour, chef Erica Wide spoke to us about the evenings menu, importance of fresh vegetables, and next steps. Our menu for the evening was as follows:
Eggland’s Best Event Menu
First Course
Warm salad of asparagus, radishes, morels, baby carrots and sugar snap peas, with slivers of duck prosciutto, toasted walnuts, and a white wine-poached egg, with champagne vinaigrette
Entrée
Crab and lobster ravioli, with fresh peas, fennel, leeks, golden beets, saffron and chives in a lobster broth with prosecco sabayon (like a hollandaise, but lighter and foamier)
Dessert
Individual lemon pudding soufflés with mixed berries and rhubarb coulis
Assorted meringue cookies petit fours
The most exciting part was that we were going to prepare each of these courses.
All smiles with Missy! 
I agree with Missy’s comment about the picture below. Why is she holding the sharp knife? 🙂 I had a blast with Megan, Amie, and Missy last night!
After at least an hour of socializing and cooking, it was time for a few great Q&A session, dining, and more socializing.
Our first course was the warm salad which was also my favorite dish of the evening. I would love to recreate this at home for Bo. He’d love it!
Our main course was crab and lobster ravioli. I actually only ate one of these as they were a bit heavy for my taste. However, most people finished their serving and raved about them.
Thank you Eggland’s Best and Weber Chadwick for an amazing event! As always, I had a wonderful time learning and socializing in a great environment!
