Tonight I was invigorated from my first ever cooking class. I think this will help with the dry spell I have had in the last month or so....well, not for cooking, but for passing perogies and posting things on here at least.
I was at a Cookworks Vancouver class where I learned how to make:
Grilled Asparagus with Okanagan Goats Cheese Shaved Prosciutto, and BC Belgian Endive
Classic Carnaroli Risotto "Waldorf Slaw" with toasted hazelnuts, radicchio, Okanagan Fuji apples, and shave Jersey Farms organic parmesan
The piece de resistance: Whole Roasted Wine Fed Beef Tenderloin from Sezmu Farms served with Sweet Potato/Yam Press and roasted garlic cream.
Finally, for dessert: Chocolate Bread Pudding with with pears, raisins, caramel sauce and almond praline
Ned Bell from Cabana Grill in Kelowna was the chef du jour.
The meals were served with a variety of wines from Road 13 winery, notably their: Honest John's White (super amazing), Riesling (amazing); and their Fifth Element red (zing!!!).
Sweet jesus it was good. I wish I had pictures.
