|Jordan shows us how to plate our crudo|
As usual, I turned to the wisdom of the Internet and found a few local chefs that had one-time classes within our budget. And after weighing a plethora of reviews, menu choices, and schedule, I decided on Jordan Schachter's class through Jordan's Kitchen. Seriously, I don't think I've ever seen someone with so many 5-star ratings on Yelp. Plus, his 4-course menus looked amazing, like something we'd be fairly likely to cook again, and the reviews talked about how down-to-earth and practical his teaching methods were. Sounded perfect.
The hubby was thrilled when I told him about his present, and even though I felt a little like I was gifting myself at the same time, I had decided to go along. This way we could enjoy an evening together, as well as being able to both learn from the class and cull our experiences when back in our own kitchen. See, I may not cook very often, but it doesn't mean I can't. My more common role these days is chief taster and feedback-giver for the hubby's creations. But I'm also good for helping him pair flavors, seasonings, and leading him away from less edible experiments.
We (impatiently) waited the few weeks until the class, re-reading the menu and trying not to drool in anticipation. We would be making four courses over four hours:
- King Salmon crudo, quick pickled cucumbers, radishes and black sesame
- Sweet chilled corn soup with wild shrimp and chive flowers
- Chicken thighs with housemade BBQ sauce, summer squash and goat cheese gratin
- Baked peaches in Riesling with mint, blueberries and whipped crème fraiche