|Laurel Run Cooking School in Vermilion, Ohio|
As luck would have it, the owner, a very lovely and talented woman named Marcia, mentioned at the end of the class that she welcomed volunteers to help with future classes. My ears perked up. You see, at that time in our lives, my husband and I had no kids living at home. (Four were away at college, and our oldest was just starting out her new career in New York City.) Wouldn't this be something fun for us to do together? I thought to myself.
FYI, Joe and I had already tried other things. Fencing was fun, but I was such a wimp. (Just for the record, the woman they paired me up with was brutal. Brutal, I tell you!) Attending symphony concerts was nice, but Joe would inevitably fall asleep, which wouldn't be so bad if he didn't snore so loud. And he refused to take Samba dance lessons with me.Why? I have no clue.
|That's me, happy to have survived the latest bout.|
So I asked Joe if he'd like to volunteer at this cooking school with me. Being the great cook -- and fairly good sport -- that he is, he agreed.
Flash forward to today. Joe and I are still volunteering about once a month at Laurel Run Cooking School and are having as much fun today as we did at our first class all those years ago. Marcia is still as gracious as ever. Her husband is just as gracious. The other volunteers are so warm and inclusive. And all the interesting people who attend the classes are clearly enthusiastic to learn. It's a great time for everyone. It truly is.
Which is why I'm super excited to invite you to attend a cooking class/book signing that little ol' me will be conducting at Laurel Run on Thursday, October 4, from 6:30-9pm. (Be forewarned: There are only so many seats available, so when they're gone, they're gone.)
The food will be fantastic, let me assure you. (And you could bring your own wine!) In fact, I'll be demonstrating a menu that was developed from various chefs' recipes from my book. Here's the line-up:
- Shrimp Santos from the late chef Sergio Abramof of Sergio's in University Circle
- Bacon, Brie, & Peach Toasts from chef Nolan Konkoski of SOHO Kitchen & Bar
- Cream of Butternut Squash & Roasted Red Pepper Soup from chef John D'Amico of Chez Francois
- Apple, Walnut, & Endive Salad from chef Ellis Cooley, formerly of AMP 150
- Roasted Rock Cornish Hens with Brown Butter & 30-year-old Balsamic Vinegar from chef Zach Ladner of Giovanni's Ristorante
- Brown Rice & Almond Pilaf from chef Regan Reik of Pier W
- Port Honey-Glazed Pears with Vanilla Ice Cream from chef Dante Boccuzzi of DANTE
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