A friend of mine introduced me to this private cooking class. It's held at an apartment in south Williamsburg. The host/owner of this apartment is a lovely couple — the wife is a professional photographer who takes fabulous photos during the class. The husband, also a really nice guy, is a great host.
First thing you notice is the fantastic presentation. They work with a designer and floral coordinator for each event. This time, it's coordinated with purple flowers, a theme of french country side.
For this day, the idea was to cook with locally grown products. The chef/instructor got groceries from a farmers' market. All ingredients are labeled with a beautiful handwriting. Most of them are so fresh and good that we munched them raw during the cooking.
A super smart idea: Menu made of a paper bag, which becomes a bag for participants to take a few peaches home as a gift. The designer printed the handwritten menu on brown paper bags. Simple, functional, brilliant!
First dish: Mix market green salad with green apple, parmesan cheese, pine nuts and champaign vinegar dressing. I LOVED this salad. Such a simple dressing works so well with the mix green and herbs. This mix green, available at the Union Sq. farmers' market, is unfortunately really pricey...
Second dish: Fresh pasta with mushroom and fresh asparagus. Fresh pasta makes an enormous difference. The idea of slicing asparagus with a peeler and toss with the pasta is now my new favorite technique. It adds a contrast to the sauteed mushroom sauce and fresh pasta.
Third dish: Baked trout with parsley pesto. I made this pesto. It tastes super green on its own. But the fish makes it milder. It cleanses your body, too!
Dessert: Lemon and rosemary cake with strawberry sauce. I normally don't eat sweets and I was pretty full at this point. But this cake was so good that I cleaned up the plate. Strawberries are in season now. Just cook them down without sugar and it's a lovely marriage with lemony sponge cake.
A friend of mine introduced me to this private cooking class. It's held at an apartment in south Williamsburg. The host/owner of this apartment is a lovely couple — the wife is a professional photographer who takes fabulous photos during the class. The husband, also a really nice guy, is a great host.
First thing you notice is the fantastic presentation. They work with a designer and floral coordinator for each event. This time, it's coordinated with purple flowers, a theme of french country side.
For this day, the idea was to cook with locally grown products. The chef/instructor got groceries from a farmers' market. All ingredients are labeled with a beautiful handwriting. Most of them are so fresh and good that we munched them raw during the cooking.
A super smart idea: Menu made of a paper bag, which becomes a bag for participants to take a few peaches home as a gift. The designer printed the handwritten menu on brown paper bags. Simple, functional, brilliant!
First dish: Mix market green salad with green apple, parmesan cheese, pine nuts and champaign vinegar dressing. I LOVED this salad. Such a simple dressing works so well with the mix green and herbs. This mix green, available at the Union Sq. farmers' market, is unfortunately really pricey...
Second dish: Fresh pasta with mushroom and fresh asparagus. Fresh pasta makes an enormous difference. The idea of slicing asparagus with a peeler and toss with the pasta is now my new favorite technique. It adds a contrast to the sauteed mushroom sauce and fresh pasta.
Third dish: Baked trout with parsley pesto. I made this pesto. It tastes super green on its own. But the fish makes it milder. It cleanses your body, too! 
Dessert: Lemon and rosemary cake with strawberry sauce. I normally don't eat sweets and I was pretty full at this point. But this cake was so good that I cleaned up the plate. Strawberries are in season now. Just cook them down without sugar and it's a lovely marriage with lemony sponge cake.
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