Cooking at Dirty Apron culinary school
The "Mamma Mia" Italian class at the Dirty Apron Cooking School was a delight (with a capital D) last Tuesday night.
"You're in for a treat," said the kind-faced lady, for whom it clearly wasn't the first time.
With clean aprons and a folder of recipes, we followed a cheery young-looking woman to a room of multiple little kitchens and bright red chairs.
While chefs David Robertson and Takashi Mizukami introduced the dishes of the night, going over the recipes step by step, we sipped on red wine and salivated for our turn.
With each person at their own cooking station, it was on. Trays and spoons banged against the counter tops, which were at one moment covered in light dusting of flour, and the next, lemon zest.
We made pasta (and pasta dough) with Arugula Goat Cheese Filling, served with Walnut and Sage Butter Sauce.
We made Lemon Panna Cotta with Candied Lemon Zest. Grilled Lamb Sirloin and Herb Ricotta Gnocchi with Chanterelle Cream Sauce.
At the long table, the group got together for a taste of their culinary skills.
We left for home with full hearts (and stomachs), greased recipes and new friends.
Here are some plates that we didn't get to make but hope to very soon.