The dinner’s main course featured baked haddock stuffed with crab imperial, baked squash casserole and fresh broccoli. Courtesy photo

SHEPHERDSTOWN — The Shepherdstown Community Club’s War Memorial Building offered a festive setting for Brian Leonard, gourmet chef, community champion and debut author, to host an event celebrating book writing coach and community advocate Teresa Holmes and others like her, who dedicate themselves to bringing positive change to their communities.

The evening included drinks and a six-course meal, featuring Leonard’s famous rum buns, jumbo shrimp cocktail and a greens salad with Roquefort dressing and homemade croutons. Intermezzo was served prior to the main course, which included baked haddock stuffed with crab imperial, baked squash casserole and fresh broccoli. Closing out the meal was a dessert of peach melba over vanilla ice cream.

“I loved the experience,” said Renee Ferguson, a photographer who has, for several years, worked with the leadership academy. “I have been to fancy restaurants, but this was like being at a fancy restaurant with a personalized flair.”

“It was no surprise to me that the dinner was done with such excellence,” Holmes said. “That has been my experience in working with Brian on his soon-to-be-released book, ‘Brian’s Cooking.”’

Shirley Williams agreed with Holmes, noting what a memorable evening it had been.

Shepherdstown resident Teresa Holmes, left, stands with gourmet chef Brian Leonard at the meal he prepared to honor her and other community advocates. Courtesy photo

“What a wonderful experience with Ms. Teresa Holmes and Chef Brian Leonard,” Williams said. “Chef Brian was very personable and took the time to interact with all of the guests.

“The salad Chef Brian prepared and presented had me wanting more,” Williams said. “He is a wonderful chef and human being.”

Leonard will soon release his cookbook, which, Holmes said, is uniquely formatted to include not only some of his most famous recipes, but also cooking tips, brand ingredient recommendations and personal stories as they relate to his journey as a restauranteur and professional chef.

“In addition, Brian has also supported our Boots on the Ground Youth Leadership Academy with several initiatives and has gone the extra mile with each of them,” Holmes said. “We are excited to announce that his work with us will continue, as in March, he will be inducted as a movement ambassador.”

Additional information on Leonard’s upcoming cookbook release can be found at www.brianlleonard.com.