We were 6 around the table for our first Chef Marian Cooking Club Event!
Now while it’s true, you can’t even cover the cost of food with so few people….. and this will build to a dozen or more people going forward…You have to start somewhere. And so this wonderful start happened in a beautiful building on Friars Road, (and I had never been in any of these buildings, so you can imagine my surprise to walk into a comfy condo with an indoor/outdoor feeling of freedom. And a hostess wanting to do everything she can to make this night special).
Dayle was amazing. She hosted and did a demo of a great salmon appetizer she created. Between that and the wine, she certainly did a fabulous job of hosting this event. A special thank you to Nick (in black) my sous chef who demonstrated a terrific salad dressing he created.
If a picture speaks a thousand words, you can see the level of fun and silliness right from the start.
Of course right after this picture the hair went on top of my head, as we headed into the kitchen.
So we started with appetizers.
Dayle created a salmon, micro greens, lemon zest and mustard appetizers on very interesting crackers. I would tell you exactly what it was, but I didn’t write it down.
But what I did get you was the picture of two different great mustards Dayle brought back from New Mexico. And you know how they do Chili there. Right?
YES CHEF!
From what I remember, they’re they’re famous for it!
And I will say that hot mustard on a cracker, followed by Salmon, Greens and Lemon Zest was a really great start to an interesting flavorful meal!
WHAT’S NEXT CHEF?
Well the next thing was to take some of the garlic stuffed chicken marinated in hoisin sauce and ginger overnight that we were serving as the protein, and take some of those pieces and roll it into egg rolls.
And I actually did that same chicken two ways: These I roasted in a rotisserie… and full legs went into a crockpot. Both were equally delish!
Of course the easiest is the crockpot. And if you would like to have the chicken sit on Onions, Garlic, Potatoes, Carrots, Celery, Broccoli and whatever veggies you have in the fridge? And have the chicken juice drip into the veggies? Well that is totally the bomb!
I guess there are a few ‘keys’ to making egg rolls. If you have anything even slightly wet? Add uncooked mushrooms to soak up the liquid (and the flavor, mind you)! Egg roll wrappers are a pain in the butt. Less so, if you buy the real deal at 99 Ranch. But locally, it’s just the standard wrappers, that rip easily. So here’s your warning: Keep the wrappers in the fridge, until you’re ready to use; roll one using water on the edges so it seals properly and remember to wash and totally dry your hands between placing the cabbage (cut very, very thin and tiny), carrot, mushrooms, and whatever protein you have around (I like shrimp and avocado… but that’s just me) and actually rolling it up, cause if your hands are even a touch wet? Count on the hot oil being angry and spitting at you! lol
We enjoyed a beautiful salad with Romaine, Spinach, Tomato and Apple. And what you’ll find is that if you keep it simple, with a beautiful balsamic dressing, it balances out the meal nicely.
By the end of the evening, we were all like old friends…. sitting around the table talking about photography, Bill Maher, that Colbert is replacing Letterman and other interesting topics.
Ramey had just flown in from out of town and I think for all of us, it was a nice way to wind down the week.
So, if you are thinking about hosting a Chef Marian Cooking Club Event at your home remember: We can create whatever flavor profile you are looking to learn. We can do anything you like! I can teach you about food and wine pairing, how to sip, swirl and realize the ‘finish’ of a wine. We create this event together and include everyone we both know!
If you are vegan, vegetarian or gluten free…. yes! We can do that! But if there are things you want to learn how to cook? We can put together a wonderful menu. If you yourself would like to participate in the teaching arena? And teach a particular item, especially if it is passed down from family? I’m game!
We are doing two events a month. So contact me and let’s see what we can create together!
Happy Eating,
Chef Marian
PS.- Don’t forget…. there’s always dessert!
These are award winning gluten free cookies I brought to this particular Event.
But there’s so many ways to keep the sugar and fat down, with the flavor up!
Always looking for people who have great ideas… for both food and dessert!