our farmers market special cooking class yesterday turned out to be sensational. one of the things i like best about these classes is seeing how a diverse group of folks come together and really enjoy each other. it happens almost instantly. they walk in the door, there is a smile, an introduction and suddenly a joint purpose. food does that. it brings people togther.
the menu for yestereday's class was based on using the very best of what was available at the farmers market. our menu was:
classic gazpacho
panzanella
nicoise salad with basic vinaigrette
caprese with a flavored vinegar and a flavored oil
pesto
we brined two chickens and two pork tenderloins and later some shrimp. i think everyone walked away from the class that day with a complete understanding and appreciation for that technique. we put the pesto under the skin of the chicken and then we grilled everything. the beauty of this menu was that everything could be mixed and matched. you could serve any of the protiens with any of the dishes. we tasted some great wines, my absolute favorite being the Pares Balta Blanc de Pacs. it's a still cava. it matched well with all the dishes.
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