We worked in groups of three at our individual stations in a beautiful modern kitchen at the rear of the store. The class was beautifully organized, and everyone had an opportunity to make a contribution to each of the four recipes.
|Chef Cordell in the kitchen.|
|Chef Steve led us in the preparation of the pumpkin ice cream.|
Pumpkin ice cream was the first recipe we tackled. That was done early so that the mixture could be put into the freezer and would be ready for dessert.
|Our sugar and spices and pumpkin puree all ready for making the ice cream.|
|Celebrating Fall Flavors with Chef Cordell McGary.|
|Here I am spreading the bread pudding into the casserole dish. (Photo by Assunta.)|
|Deglazing the fond. (Photo from the internet to illustrate deglazing.)|
|Assunta preparing the Delicata squash.|
At the end of the class all the dishes were ready and we had a delicious meal.
|The three dishes we prepared ready to eat.|
|The pumpkin ice cream was creamy and flavorful.|
My friend Assunta and I enjoyed the help of Chef Tie who is the newest Chef at Sur la Table, and she is a barrel of fun too.
|Assunta (on left) and Chef Tie.|
What did I learn in my first cooking class: the term "fond" as it applies to cooking, a new kind of squash, Delicata, and most of all I learned what fun it is to take a cooking class. I've already signed up for another one.
*I will be making some of these recipes in the future so stay tuned.