Yum, yum, and yum.
Well, as you can tell by the lack of blog activity, it’s been a busy couple ‘a weeks, so what better way to unwind than playing with your food?
An evening spent learning to cook a few dishes from the famed Marcela Valladolid- yes that’s right, the young and lovely chef extraordinaire-
Well, as you can tell by the lack of blog activity, it’s been a busy couple ‘a weeks, so what better way to unwind than playing with your food?
An evening spent learning to cook a few dishes from the famed Marcela Valladolid- yes that’s right, the young and lovely chef extraordinaire-
Our appetizer and entree-
Guero chiles stuffed with albacore and veggies to light that tongue on fire,
then Poblano chile cream sauce drizzled over ravioli’s filled with- get this- corn fungus aka cuitlacoche, with a taste reminiscent of sauteed mushrooms.
D’lish, I swear!
Moving on to dessert, Marcela works her biceps whipping up cream and cajeta, a goat’s milk version of caramel. The “plating” begins…
…and we have it folks- Napolean ala goats and gooseberries. Did you know that gooseberries are actually related to tomatillos, while tasting like a cross between a persimmon and a kiwi, and yet are often tossed in with the usual suspects of black-, rasp-, and strawberries.
The woman behind the amazingly well orchestrated class- Gabriela Dow. Her business Friends with Class has brought together the best of instructors with the most appealing of class subjects, all based on personal reference so it is very trustworthy that your money will be well spent.
And, of course, yours truly. I couldn’t pass up the candid shot op 🙂
I had a great time, and now off to the studio- those wedding flowers are awaiting for me to get back to work!
Have a great Labor Day Holiday everyone!
