This particular class wasn't hands on, so we basically hung out and watched the chef cook while he explained everything. We learned a bunch of stuff, some of which maybe I'll be able to put into practice. I think some people must be regulars and do it every month because they seemed to know everyone and asked a million questions and took tons of notes.
The first course was chilled lobster crudo, which turns out means that the lobster is slightly undercooked. It had a lemon vinaigrette and caviar involved in it as well. I think the highlights of this part were learning how to shove a wooden pick up the lobsters tail to keep it from curling, putting the lobster in simmering water rather than boiling (a tip that helped me make valentine's dinner), and learning to cook lobster for 6 minutes/lb. Pretty helpful.
The next course was pickled blue oysters with baby beets. I'm gonna go ahead and say this wasn't my favorite, so I neglected everything that was said about it.
Next was Togarashi Seared Hawaiian Ahi Tuna which was AWESOME. I had no idea how to sear tuna (actually I didn't know what searing was at all), and now I do. And I think it's delicious, so we'll use that. It was made with sweet potatoes, which were really good, but a little more complicated than I like to get with sweet potatoes, so I guess I'll do it easier. It was awesome though.
Lastly was the best part, the dark chocolate and almond tort. I've never learned how to make tort, so I'm glad I know now. Sean gave me a hard time for checking out that recipe the whole time everything was being cooked. Anyway, we came away really full with a list of all of the recipes, so overall a great way to spend Saturday. Followed by a long run in an effort to work this great meal off.
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