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Cooking Class

Posted by Nancy J. Cohen on September 23, 2011

Last night we attended a cooking class for the first time in years. It was held at our Publix Apron’s Cooking School on the second floor in a room specially designed for cooking demos. Four chefs took turns at each of the dishes, while the others assisted. We sat at white-clothed tables with regular place settings and wine glasses. They hold other classes where you can participate in the food preparation, but this one we got to sit back and enjoy.

The first course was a homemade Caesar salad. It tasted deliciously of anchovies. It took the chef less than 30 minutes to do the dressing and put the salad together. On the side, the other chefs had dished out prepared salads onto plates for each of us. We enjoyed this starter with a fruity white wine. About 20 people sat in the classroom, where flat-screen TVs mounted on the walls allowed us to see the action from any angle.

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Next came sautéed shrimp over wilted mustard greens. I can’t say that I enjoy mustard greens or kale; I’d substitute spinach. But sautéed with diced onions and mixed with parsley and tomatoes, the mustard greens came out a tasty choice. The shrimp, smothered in butter and white wine sauce, was finger-licking good. A dry white wine accompanied this course.

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The main entrée was grilled sirloin with warm potato salad. I almost enjoyed the latter more than the meat. Flavored with bacon, and including onion, garlic, red pepper, and parsley, the small cut potatoes turned out moist and flavorful. We learned how to grill sirloin steaks, something I wouldn’t normally do at home but a good choice for meat-lovers. The red wine was a pinot noir.

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Probably the best part was the dessert, peach cobbler and homemade buttermilk ice cream.

While I would more likely buy vanilla ice cream at the store or use Cool Whip, the peach cobbler is on my list to make at home. It was relatively simple and oh-so-sweet. I was smacking my lips afterward wishing for more. My diet self was happy I couldn’t have seconds. Sorry, but I was too busy digging into this treat to take a picture.

Now that we’ve been introduced to the Publix cooking schools, this visit won’t be our last.

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5 Responses to “Cooking Class”

  1. I had no idea Publix had cooking schools. How did you find out about it? Everything sounds wonderful. I’m definitely going to try the mustard greens. We love our greens but haven’t tried that one yet. Have you tried Kale with a tomato and chicken stock-based sauce? With onions and seasonings. That’s how it’s best.

  2. Yes, I made your recipe for Kale soup. We’re not fans of the green. It has a sort of tough texture. Not all Publix stores have cooking schools so check the locations. The next nearest one may be in Boca.

  3. I didn’t know about Public doing this, either. My next stop is their website to learn if my Publix does classes. How fun!

  4. Yes, on the Publix website, you can click on Cooking Schools. Only certain stores do this; not all.

  5. […] Cooking Class « Nancy's Notes From Florida Last night we attended a cooking class for the first time in years. It was held at our Publix Apron's Cooking School on the second floor in a room specially designed for cooking demos. Four chefs took turns at each of the dishes …http://nancyjcohen.wordpress.c .. […]

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