PC Cooking School, Real Canadian Superstore
When the offer came through our corporate email for first-come, first-served reservations for a social group evening with a chef, Maria and I signed up quickly.
After a short time networking with the rest of the group, catching up with those we knew but had not seen and meeting those we did not know, it was time to break into 2 groups, wash our hands, don our aprons and jump in.
First up was an East Coast Blueberry Cobbler in squat Mason jars. It was a bit scary (really) trying to blend the proper amounts of ingredients for the topping and not overwork it, but we did it!
Next was an iconic Prociutto Melone Salad. Each of us had a hand at cutting up the cantaloupe into uniform slices and decorating the plates with a uniform melon design while Elissa turned pumpkin seeds into maple-coated pralines.
As we dined on our appetizer, Chef Kennedy demonstrated the main dish: stuffed chicken breast, broccoli rabe, and polenta with mascarpone. As he stirred the polenta he discussed the best way to butterfly a chicken breast, introduced broccoli rabe and how to pick quality ingredients to make a better polenta.
We finished our meal with a gorgeous warm blueberry cobbler and vanilla ice cream which was just the right touch to send us home on a cool fall evening.
Enjoyed November, 2015.