Chef Crouse discusses the differences one can find in DOP Extra Virgin Olive Oils -
Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Chef Crouse discusses the differences one can find in DOP Extra Virgin Olive Oils - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Chef Crouse made his own mozzarella and is getting ready to form it in shape - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- A look at the heirloom tomatoes - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Chef starts to plate the Caprese salad - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- The finished platter of the mozzarella and heirloom tomato salad- Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- A demonstration on making the pistachio pesto for the pici pasta - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Chef hand rolling the pici pasta - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Cooking the pici pasta that cooks quickly - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Dressing the pici pasta with a DOP extra virgin olive oil - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Pici pasta with pesto, finished plate - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Poaching the halibut in extra virgin olive oil - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- The zucchini linguine is prepped awaiting the poached halibut - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Finished platter of olive oil poached halibut on top of zucchini linguine - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Grilled rib eye being sliced for salad -Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Chef tosses shaved fennel, tomoatoes, arugula, truffle oil for steak - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Finished grilled rib-eye platter - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
- Restaurant raconteur, Bill Irvin of the Fells Point Hospitality Management congratulates Chef Crouse on an excellent class - Cooking Class with Executive Chef Bill Crouse at Celia's Water Front Inn in Baltimore, Maryland
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