Wow, it’s been quite quiet on here for the past four days. Sorry about that. I’ve been working on getting a huge backlog of photos edited and uploaded.
I recently took a cooking class at Kaspars with a team of about twenty other people. We had the task of making a four course meal from start to finish. I think my favorite part of this whole thing was the fact that all of the (vegetable/fruit) ingredients were organic and locally grown. I couldn’t be more supportive of local businesses!
I was placed on the salad-making team and tasked with chopping peppers, string beans, and slicing cucumbers. It was quite the task trying not to cut my fingers while using the super sharp (but incredibly smooth-cutting knives. Cutting beans felt like slicing through butter!).
To be completely honest, I can’t say I was extremely excited when I found out I would be making a salad. I pictured having to wash large amounts of leafy greens and using a salad spinner. Kaspars showed me that a salad doesn’t have to be boring! Look at how cute these salad bunches looked:
The final (plated and served) salad came with a side of greens, carrots, and radishes. This was my salad, which looks extremely plain. I’m not a huge fan of dressing, so my salad is naked. haha! The salad team did make a blackberry vinaigrette dressing which seemed to be a big hit.
I really wish that I took more photos of the other teams working on their dishes. This is the only other “in-progress” photo that I have aside from all the salad-making photos. The appetizer was an onion tartlet served on puff pastry and topped with a medley of peppers and tomatoes.
There was also a nice balsamic dressing and fresh mozzarella cheese. So yummy!
Main course: steak and garlic gnocchi.
Dessert: an assortment of creme brulee in vanilla, orange and espresso! Can you guess which one I ended up getting?
I really hope I can make it to another one of these cooking classes some day. I had a lot of fun using the professional equipment and learning about the dos and don’ts of working with food being prepared for the masses.