Cooking classes: demo or hands-on? Even though I learn by doing it myself, in a group cooking class I prefer demo. This one was perfect for the day and my mood. This mid-January gathering for a group of friends who don’t see each other much during the winter provided a way to chat on the 75-minute drive to and fro, a good meal, and learning a bit about cooking from an experienced chef. Stonewall Kitchens Cooking School was the destination.
“Breakfast for Brunch or Dinner” with Christine Rudalevige presented a menu of sausage, egg and broccoli frittata with roasted fingerling potatoes; chicken curry with yogurt sauce served with whole wheat coconut waffles; and candied bacon served with cinnamon and spice breakfast puffs.
Christine was engaging, funny, and knowledgeable, with an easy rapport with the attendees. The whole thing was well-paced with enough air between courses. The physical space was inviting—sunny and comfortable—with easy access to a bunch of kitchen gadgets and tools that you didn’t know you needed.
Probably my favorite course was the candied bacon and cinnamon “donut.” What can I say? And I learned a few things: Harold McGee has a fairly recent book out, Keys to Good Cooking; making rosemary simple syrup is easy and delicious; you can clean a stubbornly dirty cast iron pan with kosher salt; use half canola or corn oil with half olive oil for cooking at high heat; fontina is a good melting cheese; cut peeled fresh ginger into “coins” and then smack with a knife to avoid the “threads” you can get when grating ginger.
Bon appetit indeed.