Date with a Chef: Cooking Class Guide
Looking for something new for date night?
Sit down with a chef and learn a few new tricks while enjoying a glass of wine.
I booked a Classic French Cooking Class at the The Cook’s Station (located in Greenville, SC) online through eventbrite. It was super easy and most classes are around $80 per person. With two glasses of wine and a three course meal included, it did not cost much more than going out to dinner at a local restaurant. Plus we got a show!
Chef William LeaMond took us on a journey through France with a wonderful three course meal.
To start we made a salad with tuna confit atop roasted fingerling potatoes, olives, harit covert, sungold tomatoes and garnished with dill.
Chef William explained that “confit” is a meat cooked over a long period of time (he cooked the tuna for 3 hours) in its own fat.
For the main course we stuffed a chicken breast with softened butter mixed with garlic, chives, and shallots.
I promise after trying this, you will never eat chicken a different way. According to the Chef, the key is to flatten a ball of the butter mix in your hand to look like a patty and then stuff it directly under the skin of the chicken. Several brave volunteers (not me) stuffed the chicken perfectly. I am more of an observe from afar and sip wine kind of girl. I promise I cheered them on! We stuffed the chicken with chopped celery and carrot. Double the season double the flavor! The chicken was cooked for 15 minutes at 450 degrees and then at 350 degrees until the internal temperature reached 150 degrees. Chef William clearly understands my love for a little crisp.
Once the chicken came out of the oven, Chef William deglazed the oven pan with a cup of white wine and scrapped up all the brown bits. I confirmed that not all burnt food is bad! We strained the remaining sauce from the oven pan into a sauce pan. Over high heat he added chicken stock and allowed it to reduce. He finished the perfect gravy with a little cold butter. The smell was a little bit intoxicating.
Plated with brussel sprouts, potatoes, carrots, and sweet onion soubise, this entree was delectable. I noticed a lot of clean plates around the table!
Now onto my favorite part… DESSERT!
In true French fashion, we ended our meal with creme brulee.
If you have never slapped the top of a creme brulee, you don’t know stress relief. I highly recommend buying a blow torch and making some at home.
Creme brulee is pretty simple. Just five ingredietes: vanilla, cream, salt, eggs and sugar! Once baked and chilled, we tossed a little sugar on top and LET IT BURN BABY.
I can honestly say this was one of the most fun date nights we have had since getting married! I expected the cooking to be my favoite part, but it was actually meeting new people. I got to know the people sitting around us and turns out one couple was a close by neighbor. Getting out and about in your community might lead to new friendships. A cooking class is a great way to mingle and sharpen your skills in the kitchen!
Chef William LeaMond is extremely talented and I am beyond excited to try his new restaurant fox/hound coming to Greenville, SC. I plan to be his first customer. Maybe he will even make me a croissant!
