Holiday Cooking Class in October--Chateaubriand
Our cooking class learned the art of presentation as well as the art of preparing the meat with garlic, oil, searing and sauces using the drippings and adding butter for flavor. The appetizers of a pesto and sun=dried tomato loaf, olive tapenade, Havarti and sundried tomato cheesecake, were decorated with thyme and basil and tomato bits for a Christmas flair.
All helped prepare the meat, the Elephant-ear potatoes, and wilted spinach salad.
The conversation was lively and everyone enjoyed eating the fruit of our labors.
The crowning moment was the chocolate cranberry torte. That dessert also takes a bit of time the day of the meal, but it makes the effort of getting everyone together, a memorable event. Let's bring back the simple art of eating together and taking time cooking the food. All of the effort my grandmother made is still what I remember.