Elizabeth Edwards comforts Charlie “Einstein” after he ate a big bowl of ground turkey and vegetables at Chef Francois Fisera’s Fleur de Lys Home Culinary Institute’s yearly event “French Cooking Goes to the Dogs.” There was silence except for one short welcoming howl from a Siberian husky and a bit of barking from a dachshund. Master Deputy Cavanaugh, head of the canine unit for the Richland County Sheriff ’s Department (RCSD), was speaking to a crowded room of human and canine guests at Chef Francois Fisera’s Fleur De Lys Home Culinary Institute on Millwood Avenue. Chef Francois said in his 15 years of holding “French Cooking Goes to the Dogs,” this was the quietest his guests had ever been during a presentation.

And for good reason. Cavanaugh came to share his passion with approximately 20 people and their “four-legged children” who had come to eat southern style turkey mixed with winter vegetables.

Lt. Anna El Elsey, RCSD Crime Scene Investigations and wife of Master Deputy Warren Cavanaugh, Lil’ Rascal and his owner Jenny Crouse, and Master Deputy Warren Cavanaugh of the RCSD Canine Unit attend Chef Francois Fisera’s “French Cooking for Dogs.” Master Deputy Cavanaugh was the speaker. Cavanaugh who recently lost his K-9 partner, Fargo, in a shooting incident choked up as he talked about his friend. “It was just like losing a family member,” Cavanaugh said.

Fargo took three bullets and lived an hour before dying. The shooter is awaiting trial. Killing Fargo is a misdemeanor and only requires a $1,000 fine or one year in jail.

Cavanaugh said when you spend 12 hours a day, more than “I spend with my wife or child,” you get very attached. Fargo slept in Cavanaugh’s room and could not have any contact with the family’s other two dogs.

Daffodil says, “If I do a trick, may I have more food?” Everything except work must be boring for these working dogs, said Cavanaugh. They are bred first to protect the people and second to protect their partners. They work six to eight years before they retire. Work is their pleasure.

The canine unit of 16 dogs, most of which are Belgian malinois, deals with armed robbery, burglary, stolen vehicles, search and rescue, missing children and adults, and narcotics. Two of the canine officers are hounds and explosive experts. Before each USC football and basketball game, they search the facilities for explosives.

Cavanaugh now has a new partner, Chico, who is presently being trained for the job.

Because of all the publicity about Fargo, donations have poured in, and soon the unit will have protective vests for all the canine officers.

Tallulah was so excited to be at the event, she couldn’t even eat her food. Her mother, Misty Crawford, said Tallulah would gobble it up when she got home. After Cavanaugh’s talk, everyone was invited to Groomingdales which has recently been bought by Russie and Bill Reynolds and in walking distance to Fleur de Lys. At Groomingdales, the humans were served wine and hors d’ouevres, and the dogs were given treats donated by Pupcakes. The humans listened to Bill Reynolds explain the services Groomingdales offers and the amount of training each groomer has attained.

The group then returned to Fleur De Lys for the most important part of the evening: bowls of ground turkey and vegetables on the floor for each dog, and plates on the table for the humans. The canines had excellent manners. No dog tried to steal another’s food but most kept a watchful eye for a leftover morsel in their friends’ bowls.

Jackson, a standard white poodle, who has attended the school many times and is known as the “Sheriff of the Cooking School,” also has the reputation of eating the most bowls of food at one time. His owner is Lyn- Ellen Maass. Chef Francois made it clear the meals the dogs were eating contained the same ingredients as the adults except no onions and no spices were added. Also, theirs was lukewarm, and the adults’ was hot.

Canine southern style ground turkey with winter vegetables

Serves 8 (4 humans and 4 dogs)

Ingredients: 3 pounds ground turkey, 1/2 pound sliced small carrots, 8 cups of chicken stock, 6 cups of olive oil, 1/2 pound broccoli, 1/2 pound of chopped celery, 1/2 pound cooked pasta La Bella. For canines: no salt, no spices, no onions, no garlic, all natural.

Brown turkey in olive oil for 9 minutes. Sauté vegetables in olive oil for 9 minutes. Put vegetables in with turkey; add chicken stock, cover and simmer for 12 minutes. Add precooked pasta. Turn heat off and sit for 3 minutes. Serve to dogs at room temperature.

Chef Francois welcomes his human and canine guests to the 15th edition of “French Cooking Goes to the Dogs.” Photo by Katia Lee

Gregg Talente had to hold Daisy for the photo because she was anxious to visit her canine friends.

Andrew Duncan tells Bella to be patient: “the food will be here soon.”

Joey keeps asking his owner Opie Patterson, “When is the food coming?”

April Hames and Daffodil socialize with the guests before Chef Francois begins the program All photos except one by Mimi M. Maddock

Mary Ann Straka and Pumpkin were two of the first guests to arrive.