French Cooking Class
Posted by Nancy J. Cohen on June 30, 2015
This past weekend, I gave a talk at Murder on the Beach Mystery Bookstore on Navigating the Rocky Road to Publication. We spoke about the different routes to publication, query letters, synopses, approaching agents, organizational tools, and more. My most oft repeated advice was to study the markets and network with other writers.
We dodged rainstorms on the way home and stopped at Nordstrom so I could reward myself with this pair of shoes. It’s hard to find turquoise sandals in the strappy style I prefer. Aren’t they cute?
That same evening, we attended another cooking class at Publix Cooking School. These are always fun. I like the demos where we sit and watch the chefs do all the work while we taste the fruits of their labor and sip a different wine with each course. Saturday night was the French bistro class. We received a taste of a Sancerre Sauvignon Blanc as a welcome drink. Our starter menu included a filet of sole with a brown butter caper sauce and a scoop of garlic mashed potatoes. This was delicious, served with a lovely Cote du Rhone white Reserve wine.
I didn’t care for the next dish, a warm lentil salad with sausage. It didn’t smell appetizing to me, nor did I like the taste. We had another Cote du Rhone Vintus white, but I preferred the one above.
Next came a grilled strip steak with a couple of large-cut French fries and a ramekin of Swiss Chard Gratin. I liked the vegetable dish but would make it with spinach at home. The meat was okay but a bit chewy for my taste, and the potatoes nothing special. I usually don’t eat steaks. I prefer juicy prime ribs or tender filet mignon when I eat out and want beef for a change. The red wine, another Cote du Rhone, was very good.
The dessert, a dark chocolate mousse, was light and frothy with a semi-sweet taste that suited my palate. If I were making this, I’d add whipped topping. A sweet dessert wine topped off the meal.
I highly recommend the Publix cooking classes if you have them in your area. You can do the demo class or a hands-on lesson, and either way you get a gourmet meal with wine at a reasonable price, plus recipes to carry home.