by Mari Radtke
Teresa (Terry Kaufman) Lockhart was the cook for the 2025 Marcus Community Fair cooking school held Sunday at noon. Terry not only demonstrated and provided samples of a four course meal (with a bonus dessert), she went the extra mile to work with Amy Middlestadt of Jeff’s Foods to find a great wine pairing for each item.

The cooking demonstrations were interlaced with prize drawings. Organizers expressed particular appreciation to the many, many donors who made the prize drawings possible.
Terry’s menu started with step by step instructions to make Rumaki, a fancy name for bacon wrapped water chestnuts. The flavorful bite-sized tidbits regularly appear on upscale cocktail party menus.
The appetizer course was followed by a “Basque” salad. Terry brought this recipe from the northern parts of Nevada, an area settled by sheep ranchers from the Basque region of France. The simple iceberg lettuce is thickly dressed in a garlicky, creamy dressing.
The main course was a delicious mix of hearty shredded chicken and a creamy sauce baked to a golden deliciousness.
Terry shared the story of making a chocolate mayonnaise cake for a farm hand who misses the choco-mayo treat made by his grandmother. She made one for him and made one for the Cooking School. The moist, not overly sweet cake was frosted with a fluffy chocolate butter cream frosting.
Terry’s last treat for the day was a three layer Nanimo bar. This bar features a graham cracker crust topped with a custard layer and iced with a layer of chocolate.
Terry shared wine recommendation with each dish.
Recipes are available in her book available at the Marcus Public Library.