We are fortunate to have the Kitchen Shoppe
Cooking School in our area. Located in Carlisle, the Kitchen Shoppe sells all the necessary equipment needed to create fabulous meals, professional knives, pots and pans and a great variety of seasonings, rices, ready to make soups etc. In addition to the shop, they have a cooking school and offer a wide variety of classes throughout the year. It might be a demonstration class only or a hands-on class where you help with the preparation. Many many years ago, my mother and I would pick a class that looked interesting (or tasty) to us, and attend the session. It is a fond memory that I have, that I thought it might be a fun tradition to start with Angelica, especially since there is limited 'home economics' education in our public schools.
We were happy to find that the 'Entertaining with Ease' program on a Saturday morning worked into our schedules. Instructor/Chef Kathleen Sanderson guided us through a complete meal from appetizers to dessert. It was enjoyable to watch the preparation along with the instruction presented by the Chef and at the same time keep an eye on the worker bees in the background buzzing around plating the foods, washing dishes, and offering support as requested. A packet of recipes are provided to each participant to follow along with the preparation. Each course was prepared and then served before moving onto the next course.
The first course included a flight of appetizers. Brie & Raspberry Tartlets, quick, easy and tasty to prepare. Polenta Tartlets with Gorgonzola, interesting and flavorful, and Parmesan Frico with Roasted Red Peppers, clever, crunchy and unique.
The salad featured Candied Pecans, Baked Goat Cheese and Cranberries dressed with Orange Balsamic Vinaigrette. Such a pretty presentation, and flavorful. The baked goat cheese was crusted with panko crumbs and was toasted and warmed before being placed on the salad. I can still taste it, it was so good!
The preparation for the main meal was a rapid succession of events. It included Roasted Herb Crusted Pork Tenderloin with Balsamic Fig Glaze, Garlic Mashed Potatoes, Roasted Herb Tomatoes, and sauteed Spinach and Arugula. It was a tasty array of culinary delights.
Dessert was a Croissant & Cranberry Bread Pudding with Salted Caramel Sauce. Yes, please!
And here's the classroom full of attentive foodies!
And here's our selfie before the class began...
now we're wondering what the next class will be!