A Mediterranean menu took center stage in a recent class conducted by Chowhound Cooks chef/owner Denise Ward. The meal included:
Appetizer - Halloumi with lemon drizzle on crostini
Entrée - almond crusted chicken breast on bed of greens
Dessert - strawberry rhubarb crumble with ice cream.
Culinary class teaches food preparation tips
While assembling the meal, participants learned how to pull chard leaves off the stem and found that by adding a small amount of anchovy paste to the lemon drizzle, a deep note of richness was added.
Ron Beal of Aptos became skilled at dicing garlic, Sandra Prather of Ben Lomond undertook the first-time task of zesting a lemon and Jeanne Iverson of Live Oak, whose family grew rhubarb, loved the blend of a perfect marriage of tartness with the sweetness of strawberries.
Verdelho grape grown in Portugal since the 1400s
The Santa Cruz Wine Examiner, invited to participate, was pleased with a delightful accompaniment to the meal of Santa Cruz Mountain Vineyards sister label, Quinta Cruz 2008 Verdelho.
The Verdelho grape was originally cultivated in Portugal and winemaker Jeff Emery’s sister brand is dedicated to grape varieties originating from there and also from Spain. His version is crisp with aromas and flavors of ripe fruits and a touch of flower. ($22. at the winery).
Check out upcoming classes from Chowhound Cooks. A Summer Series offers 3 classes concentrating on "Sauces, Salsas and Compotes."
Sauces, salsas, and compotes add interest, character, and elegance to a menu. This series is designed to showcase classic sauces such as the Beurre Blanc and the Béarnaise, to have fun with inventive salsas such as Strawberry, and Pineapple Tequila, and to delve into rich dessert sauces such as the Rum Custard and Crème Anglaise. The focus will be placed on technique as menus are prepared.
Cost of each class is $100 per person including wine.
Complete series of 3 classes for $275
Contact:denise@chowhoundcooks.com
By June Smith
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