Kitchen Impossible or Teaching a Home Cook Pro Skills

restaurantReaders of this magazine probably know that I am hooked on watching the Food Network shows, especially those that can teach me a thing or two.  It’s a lot cheaper than going back to school but with the changes going on at Horry-Georgetown Technical College, I may be tempted to take a class or two.

 

So when Jennifer Stradtman of the Boom Boom Wine Room posted that she was offering a cooking class this past Saturday, I couldn’t pass up the chance to work with a professionally trained chef.  So along with two other women and a married couple, we went into the kitchen and began to prepare Cabernet Braised Beef Shortribs, Risotto with Pumpkin and Warm Flourless Chocolate Cake.

It wasn’t so much about the food for me but more the techniques in learning how to prep and prepare.  So before we began to cook,  we assembled all our ingredients (mise en place). Then we prepared our mirepoix (a mixture of onions, carrots, and celery). Jennifer showed us how to hold the knife and how to chop so we get even cuts. Okay, I can leave happy.

cooking

We prepared the short ribs first and then put them in the oven to cook, followed by the risotto and then the dessert.

dessert

While we were waiting for the short ribs to cook, we were then treated to a little wine tasting education.

Wine tasting

The best part of the day was sitting down and enjoying what we made together. Did I leave with some new skills?  You bet, but I don’t think Robert Irvine has anything to fear.

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2016-04-28T13:23:16+00:00