Saturday Cooking Class
Shameless self-promotion . . .
One of our photos from Italy has been entered in a photo contest. We are currently 21 out of 354 photos. You can vote by clicking here.
Remember a 10 is good!
*smile*
Today Paul and I had a two hour demonstration cooking class at the local LCBO. Previously we have enjoyed a number of cooking and drinks class there. You may recall previous posts about classes we have taken which were offered by the LCBO. For those of you who aren't from Ontario, this is our government run liquor monopoly. It is the largest purchaser of wine and spirits in the world and at the same time it pumps billions of dollars into the government coffers and provides Ontarians with an excellent supply of wine and liquor. Over the past few years they have really focused on the education side of wine and liquor . . . cooking and the appropriate wine pairings is a natural extension.
The LCBO store near our house is equipped with a large room where they hold tastings and cooking demonstrations three or four times a week. Previously we have taken a cooking class, a summer blender drink class, A Mid-summer Feast From Niagara and a martini class there. Our next class is a tasting class featuring Beringer wines in a few weeks.
Today's chef was a newcomer to the culinary program, Executive Chef Michael Teune, of Milton’s prestigious Greystone Golf Club. Michael, who has worked in several restaurants in Ontario, Lake Louise and Australia, brings his passion for fine cuisine to the table. His stories of being a chef on a variety of cruise ships brought laughter to the group. He had an easy-going style.
Today, he showed us how to prepare Tempura shrimp skewers, which were served with an asian salad and a sweet asian chili sauce.
These were followed up with braised beef short ribs served with chive potato purée, asparagus and roasted cherry tomatoes and finished off with an amazing sauce. We had to laugh - the lady sitting across from us seemed to enjoy the sauce as well, so much so it appeared as if she was going to lick her plate!
For dessert he prepared a treat consisting of layers of flaky pastry nestled between rich hazelnut cream and berries – his recipe for a mouth-watering Napoleon.
Each of these courses was paired with an appropriate wine or spirit selected by the LCBO product consultant. It was a great way to fill an afternoon (although I admit we required a nap today!)
It all looks delicious. Bring recipes please!
Posted by:Palma | September 30, 2007 at 01:21 AM
It tasted even better. I couldn't believe the flavour of the short rib sauce - mind you, cooking everything slowly for three hours and then reducing the sauce would do that. I shall bring them with me.
Posted by:Jerry | September 30, 2007 at 06:18 AM