Dan planned the perfect date night last Tuesday, we went to a cooking class! It was taught at our local Sur La Table and was titled “Secrets of Chicago Chefs.” Our teacher, Chef Renee Gabbett, was a short, spunky, and straight-shooter kind of a gal. All twenty of us listened wide-eyed with clipboards in hand, while she covered the recipes.
First up was Diver Sea Scallops Scented with Vanilla Bean, Citrus and Spices, Caramelized Belgian Endive, Ruby Red Grapefruit, Mache and Mint. Dan was so excited for this recipe that he nudged me with a big smile on his face and said, “This is going to be Aaw-esS-Oome!” Our second recipe was Rick’s Tomatillo Braised Pork Loin from “Rick Bayless Mexico: “One Plate at a Time,” by Rick Bayless. This dish contained a roasted tomatillo and chile sauce that was to die for. The third recipe of the night was Grilled Ribeye Steaks with Blue Cheese Maitre D’ Butter. I was so excited to learn how to make a Chicago style steak, but all I could think about was getting to eat it at the end of class. Trying to stay focused with my stomach growling and mouthwatering, we learned about the last recipe, Bittersweet Chocolate Tart with toasted Almond Sauce. Yummy!
Now with our hands washed and aprons on, we split up into three groups to start tackling the recipes. At times it felt like a mad house as we were all running around trying to learn from each other and ask Chef questions. The highlight of the night was when Dan got to be Chef’s right hand man when making the scallops. He was such a performer, the entire class laughing at his jokes. Two in a half hours later our meal was complete. We all lined up and took a sample of each recipe. As we were waiting in line Dan claimed my scallops as his, so I claimed his potatoes. The meal was delicious! I only wish there was less people there so I could have gotten seconds.