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Class Cooking and Catering Class Review Sydney Clark May 2008
Menu Potato Gnocchi with Basil Pesto Sauce Butternut Squash Gnocchi with Sage Butter Sauce Spinach and Ricotta Gnocchi with Marinara Sauce Caprese Salad Tiramisu
Class Cooking and Catering host fabulous culinary experiences within Kim Mahan’s kitchen. Her diverse classes provide a plentitude of food, conversation and creativity. I went to the Italian session and helped prepare five colorful dishes including potato gnocchi with basil pesto sauce, butternut squash gnocchi with sage butter sauce, spinach and ricotta gnocchi with marinara sauce, caprese salad and tiramisu. One of my favorite components of Kim’s classes is her organization and method of teaching. Everyone participates in making each dish in an assembly line-like fashion with Kim guiding the way at the head of her counter. Upon entering her kitchen I was handed an apron and chose one of five cooking stations. Equipped with measuring cups, knives, a cutting board, recipes and other necessary tools, I was ready to work.
We began with the dessert because it requires a lot of settling time. As Kim scooped the mascarpone, Italian cream cheese, into a large mixing bowl, I was commissioned to measure 1 cup of sugar, while my neighbor poured the Marsala and whipping cream. All of these ingredients were then blended to produce a fluffy, marshmallow-like cheese mixture. When it was all whipped I couldn’t help but think about licking the bowl. Yum! Next Kim assigned the other chefs in the room to slice pound cake, which had to be arranged flat on the bottom of the ovular dish. Once this process had been completed, the result resembled a geometric, patchwork quilt. Brushed with espresso syrup, it then became brown and spongy. The large porcelain dish is passed on down the line, so that every person has made a contribution. I love the essence of community and how it is encouraged by this style of interactive teaching. By the time it reaches the other side of the kitchen, it looks like a giant pool of goodness. I’m ready to dive in, but it is not quite finished. The final ingredient is a cocoa garnish, which Kim emphasizes must be done before serving to prevent bleeding. We have completed one dish. Now it is time to move onto the caprese salad.
As the class continued, every dish was created with the same finesse and communal approach. The intimate setting invited conversation, community, creativity and cooking.
I discovered that caprese salad is very easy to make and delicious. The essential ingredients are heirloom tomatoes, mozzarella and fresh basil leaves, along with the vinaigrette. The rich blend of colors resembled the Italian flag. As soon as we finished with this dish, we moved onto the gnocchi. I loved that Kim chose to teach us how to make three different types, which were also prepared differently. We made butternut squash, spinach and ricotta and traditional potato gnocchi. I was very curious to try all three dishes side by side, especially the butternut squash because I’m not a huge fan of squash.
Gadgets and gizmos a plenty! Kim has an affinity for cooking gadgets, which livens the experience with so much creativity. While making the caprese salad we sliced mozzarella with an egg slicer and used a wooden board with ridges to roll our gnocchi. When mashing our potatoes for the gnocchi we used a ricer, which was a tremendous challenge and required great strength. By the end of the evening, I was ready for some grub. Atop a long dining table sit five colorful dishes that exude culinary panache. In addition to the class, Kim and Mark also prepare the table to eat dinner. All of our work was ready to be consumed. Resting and cooling on top of the linen table cloth, were so many colors including both food and dishware. Greens, yellows, reds, whites and browns. The aroma was so fragrant I felt as though I had already eaten before food was placed on my plate. I was in Italy eating with local residents. It was fantastic and so was the butternut squash gnocchi. If you enjoy cooking, camaraderie and learning, then you should experience one of Kim’s classes.
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