Cooking with Chef

I am so excited about the new cooking class at The Crescent Club in Memphis. This is a “foodie’s delight!” The first class was January 10, 2017 and Chef Stan Gibson dazzled attendees with four fabulous dishes cooked tabletop in the bar in front of the fireplace. What better place to host a new cooking class? The cost is only $10 person and includes a glass of wine.

The evening began with two seafood dishes:

My favorite was the Pan Seared Sea Scallops with Mushroom Sherry Cream. 

16-20 large dry sea scallops

Salt and Pepper

Pinch of salt

Olive Oil for Saute

Sear 2-3 minutes on each side on high heat


1 cup sliced mushrooms

1 minced shallot

1/2 cup dry sherry

1 cup heavy cream

White Buerre Manie (roux made with 1/4 cup melted butter and 1/4 cup all purpose flour)

The next seafood dish was Skillet Seared Atlantic Salmon with Lemon Caper White Wine Butter Sauce

4 seven to eight ounce servings of fresh atlantic salmon

salt and black pepper

oil for saute

Sauce (turn off the heat)

1 minced shallot

juice of 1/2 lemon

1 tablespoon of capers

1/2 cup dry white wine

4 ounces of room temperature butter

Now Chef Gibson prepared Pan Seared Chicken Paillard with Garlic Crimini Mushroom Sun Dried Cherry Sherry Cream

4 six ounce boneles chicken breasts (pound until uniform thickness)

1 cup of all purpose flour (may omit for glutten free dish)

1 teaspoon salt

1 teaspoon ground black pepper

olive oil for saute

1 clove garlic

1 cup sliced crimini mushrooms

1/2 cup sun dried cherries

1/2 cup dry sherry

1 cup heavy cream

Reduce the sauce by half before serving over the chicken pillars

The last dish of the evening was one my youngest son would love as a Jack Daniel’s fan. It’s called, Pan Seared Pork Tenderloin Paillard with Jack Daniels BBQ Butter Sauce with White Beans. I would leave off the white beans as I am not a fan of them.

4 six ounce portions of pork tenderloin

1 tsp BBQ seasoning ( I prefer Corky’s)

1 tsp creole seasoning

Olive oil for saute

BBQ Sauce

2 cups heinz ketchup

1/2 cup brown sugar

1/2 cup L & P sauce

1 teaspoon of tabasco

1 tablespoon Jack Daniels whiskey

1/2 teaspoon black pepper

2 cups of prepared white beans cooked in chicken stock and sauteed onions

I have lovely photos of each of these recipes if anyone would like them. Just let me know!