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SurLaTable Cooking Class


by Marla Murphy February 06, 2015

Last week when I was trying to create the healthy Asian stir-fry I may or may not of had a mini meltdown in our kitchen. I had tried to create a sauce 2-3 times and it wasn’t tasting the way I was wanting it to taste (#foodblogproblems)! Luckily, the 4th time of redoing it the sauce worked like a charm and I was finally in love with the recipe (there are a few recipes that I have reworked multiple times before posting them on the site- if I don’t love it to the point where I would make it again/crave it/or finish all of it- then I don’t post it). Unfortunately for my husband he just happened to be standing in the kitchen with me when this all went down and there’s nothing worse than someone asking 'how they can help' in the middle of a breakdown - AmIRight?! After my 5 minutes was over my husband suggested signing me up for some cooking lessons so I can learn tricks of the trade and I LOVED that idea!! To clear things up- I am not a professionally trained chef, I have never had any formal culinary education (besides the few cooking classes I took in college for my major) and everything I have learned about cooking up to this point has been through trial/error, youtube or reading cooks/articles/pinterest. There is a lot that this dietitian can learn from others and I will be the first to find the expert in other aspects of the nutrition world! So on to my experience in my first ever cooking class! Just to warn you, some of the dishes we made are a little bit on the heavier side (enter heavy cream, honey, sugar & salt) but I wasn’t there to learn about healthy cooking, I was there to learn about cooking basics & technics, I truly believe ANY recipe can be made with a healthy twist which I could master later on at The Blonde Pantry :) IMG_0206The beginning of the class was all about introductions, proper ways to hold/work/store/carry knifes, cutting/slicing/chopping technics and discussing the layout for the class lesson. Then we started cooking, our first dish was a Spinach Salad with Balsamic Vinaigrette. We cooked in teams of three and we all spilt the dish (I liked this part of the class- everything was portion sized well so even though some of the dishes were indulgent the portion was small enough to not throw you overboard)! We made the dressing in mason jars and assembled the salad – this of course was the easiest recipe but informative non the less! IMG_0195Next, we prepared and made Pan Roasted Chicken with Sage White Wine Pan Sauce- I loved making this and learned a lot like how to know when your chicken is thoroughly cooked, the proper way to place your chicken in the pan, how to make a sauce reduction, what is too hot when creating the sauce and what type of seasonings/spices should be added at the beginning, middle or end of the cooking process and why (Like I said- this class was extremely informative)! Along with the chicken we made a homemade pesto sauce and sautéed asparagus all in the same pan – and yall know I LOVE one skillet recipes!!! (sorry my photo coloring is a little off the lighting in the room wasn't the best for photos).IMG_0198Last on the menu we made a Chocolate Soufflé with Raspberry Sauce, this was the recipe I was most afraid of – I have looked into making soufflés before and have always been a little too scared to give it a try but all of the advice the chef gave us made sense and at the end of the day the soufflé didn’t seem as hard as I thought it would be (although I am not sure I will be able to repeat this recipe at home) lol! He made a raspberry sauce that was actually pretty similar to my raspberry chia seed jam (!!) and although he used real sugar, I think next time I make this dish I will try to use the maple syrup (grade B of course). The soufflé was one of the best dessert I’ve ever had and I cannot wait to try this recipe at home – when I have a lot of time on my hands that is…. IMG_0208Lastly, to wrap up the class we asked any questions we had about cooking, I asked about proper knifes to use when preparing certain dishes, a question about mincing with a knife vs. using a mincer – spoiler alert – he recommended mincing with a knife and getting rid of my ever fun mincer! All in all I found this class very informative, fun and would be a great event for you and a friend or family ember to do together!! I can't wait to try another class in the near future! The chef that taught our class is Brandon Souders - he is laid back, funny and very informative! This guy knows his stuff so if you are wanting to try out a cooking class he is at the West Gray SurLaTable location and look for his name on the schedule! P.S. the class I took was 10 Skills Every Cook Should Know! If you decide to try out a class let me know! IMG_0211Have you ever tried out a cooking class? If so where and what did you learn?  Love,  Marla


Marla Murphy
Marla Murphy

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