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Posted by / Monday, December 19, 2011

Hope Church Summer of Arts Cooking Class 2011

                                   Baked salmon with bok choy and a coconut thai chili drizzle
Over the summer I had the pleasure of teaching a cooking class at Hope Church in Richmond.  It was a four week course that had a limit of 14 students. When all was said and done, we'd snuck in a few more, making the final count 17.

Big thanks goes out to gary garbett art + photography for sending over the finals of these amazing images — they were like opening an early Christmas present over here at E.A.T.!

                                                                                      Antipasta plate (cheeses, grapes, almonds, honey, prosciutto)
                             
The theme of the class was of course seasonal and local ingredients as best as could be provided. Lots of mid summer tomatoes, squash and zucchini, collards, cabbage, spinach, eggplant, lamb, and the list goes on.

                                                                            Bruschetta with fresh roasted roma tomatoes from the E.A.T. garden
              

                                                                                                                  Shrimp and Spinach Risotto with Basil
                                                                    
I could not have asked for a more fun engaging group to cook with. There were many different levels of expertise and I even had one of the students bring in some homemade hollandaise a sauce I have on my own list to master from scratch. I had folks in the class who said they did not like certain dishes or ingredients and they left learning they do indeed like these foods — knowing it may just not have been prepared to their liking in the past. As I've always told people who say they do not like this or that, "You just haven't had it prepared correctly."

I have full menus from the entire class including a few Hungarian family recipes and this vegetable tart which I am missing as we settle into winter. If you'd like a copy drop me a note and I would be happy to email you the recipes.

E.A.T. local E.A.T. well

4 comments:

  1. I bet that was a fun class! I'm always up for new recipes. Please email when you have a chance :)

    ReplyDelete
  2. I would love that too- plus, how do we get in on these classes? Awesome!

    ReplyDelete
  3. One of the best dates I've been on was with my husband, to an evening cooking class. What's better than fantastic food, interactive entertainment, and going home with new skills and recipes?

    ReplyDelete
  4. @monica will compile and send after Christmas.

    @Erin will do the same for you. Also, will let you know on future classes.

    @Melissa Nothing better than cooking and learning with your mate!

    E.A.T.

    ReplyDelete

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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