Food Heaven Publix Cooking Class

Publix Aprons Cooking School classes are always enjoyable. You can choose from demonstration or hands-on models. I prefer the chef demos because then we can sit at white-clothed tables, sip wine, and watch the chefs do all the work. We get to taste the food, which equates to a gourmet meal, sample different wines, and take the recipes home. Plus, these classes are reasonably priced for what you’d find elsewhere. Here we are with our machatonim, Es and Rick Cohen. (See Machatonim – The Jewish Chronicle (thejc.com) for a definition)

June 18, 2021 – Food Heaven: Indulgent Ingredients and Wines

We were greeted with a Luc Belaire Rare Rose, a pleasant sparkling rose wine. This set the jovial mood for the good food to come.

Crab and Fennel Bisque with Lemony Crème Fraiche – I really liked this tasty soup that was accompanied by a Jean Bouchard Chablis. The wine was fair in my opinion, a bit too light on body and flavor.

Lobster Rolls with Heirloom Tomatoes, Bacon and Tarragon Aioli – This dish was interesting to taste but a salad would have been a better course here. I could see substituting baby shrimp to make this at home. I’d also serve it for lunch rather than dinner. This came with a B&G Bordeaux Sauvignon Blanc wine that had a slightly fruity aroma.

Dijon and Herb Crusted Beef Tenderloin with Roasted Shallow Jus and Smashed Potatoes – Very tender and deliciously prepared piece of beef worth the price of admission alone. I liked the Michael David Lust Zinfandel that accompanied this dish. It was dry with a moderate body and legs, in wine terms.

Bittersweet Chocolate Tart with Pretzel Crust and Mandarin Orange Whipped Cream – This chocolate dessert melted in one’s mouth. It was divine. I also enjoyed the Lola Pinot Noir although by then I’d had enough food and drink that I might have liked anything. This tart was the perfect dish to finish a delightful evening.

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Cruising the Supermarket Aisles

We used to love food shopping before the current quarantine situation. Now that it’s hazardous to leave our front door, it’s not so much fun anymore. However, ordering through Instacart aside, we still like to browse the shelves and select certain groceries ourselves at the supermarket.

We just came from a trip to Publix where we spend nearly $300. On what, you ask? It cost almost $30 for the probiotic my GI doctor recommended rather than yogurt with its sugar and dairy content. As for the rest…

Meats – I bought ground beef and chicken breasts in case there’s a meat shortage with manufacturing plants shutting down due to illness. I’ll freeze them except for one pack of chicken to make soup. Oh, I bought bourbon salmon fillets for dinner tonight.

Fruits and Vegetables – Apples, bananas, berries, salads, other veggies, and an eggplant. This category is the hardest to keep in stock at our house.

Staples for the Pantry
Bisquick – Yay, I found it! The shelves were bare last time and I couldn’t even order it. Many of my FB friends shared recipes for homemade biscuit mix, but easy is better where I’m concerned. I found it on Amazon just this week and ordered a big box for an inflated price. Lo and behold! Publix had a few boxes in stock. I grabbed a small one to make pancakes (along with frozen blueberries) and a bigger one for my veggie egg bake dishes. Who knows when the one from Amazon will arrive? I still have packages being delivered from there and Walmart that I’d ordered a month ago. My new motto – Buy it when you see it.

Progresso Bread Crumbs – These were in short supply and I had just opened my last one at home. I snatched this up.

Dairy – Cream cheese, eggs, Egg Beaters, shredded mozzarella. Plenty available.

Breads – I spied a fresh baked Challah and got that along with some mini blueberry muffins.

Cleaning Supplies – Another item I couldn’t find lately was All Free & Clear laundry detergent, so I’d bought an unknown brand online. Now I could see my favorite brand on the shelves so how could I resist? Also I had ordered Dawn dishwashing detergent online as it was another item I needed. Publix had it in stock so I got one to use when our current bottle runs out. And they had Scrubbing Bubbles! I scored one of these to help clean the shower. No Clorox wipes available but plenty of Clorox jugs. I passed them by as we have enough for now.

Paper Goods – I bought one two-pack of paper towels and one box of tissues. No TP but we don’t need it yet.

Specialty Items – We bought some other items like shelf stable puddings, dried cranberries in little boxes, mandarin oranges cups, etc. With hurricane season coming, it doesn’t hurt to stock up as we go along. We already have plenty of canned goods.

Most people wore masks, including the cashiers. We followed the arrows up and down the rows and tried to steer clear of anyone else, although that’s not always easy when the store is crowded.

And that was the haul for today. Then it was home to dump the bags in the front hallway that’s our staging area. Unpack the items onto our clothed dining room table. Wipe down the cold items and refrigerate. Dump clothes in washing machine. Drop ourselves into the shower. Finish disinfecting rest of items that don’t need refrigeration and let them sit for a day or two. Eat lunch. Get some rest!

Have your bills gone up at the grocery store? Do you stick strictly to a list or stock up as you see what’s available?

Cooking Class – Steakhouses

I enjoy attending Aprons Cooking School classes at Publix not only for what I might learn, but also for the pageantry, the recipes, the food tastings and the wine pairings. Tonight’s class, Steakhouses Around the World, began with a welcome drink. I liked the Lunetta Prosecco enough to put it on my buy list.

Our first course was a Mushroom and Gruyere Tart paired with a Barone Fini Pinot Grigio. This wine was good but not exceptional enough to replace another favorite of ours. The tart, while very tasty, was cheesier than I’d expected. Again, I liked it, but I like my own vegetable quiches and zucchini pies better.

Next came a Wilted Spinach Salad with Warm Bacon Vinaigrette and Candied Walnuts. This salad was delicious but probably too labor-intensive for me to make at home. The wine pairing, 19 Crimes Chardonnay, is one of my favorites. Each cork in this series denotes a different crime. They’re fun to collect. It’s also fun to use the Living Wine Labels app and see the faces on the bottle labels come alive and talk to you.

The meats were served on a plate together as our entrée. I’m not a big steak person, so I wouldn’t make the New York Strip Steak with Smoky Bacon Port Sauce at home. I preferred the tender Slow Roasted Prime Rib with Horseradish Chantilly Cream. These were served with a glass of Stag’s Leap The Investor. I like this Napa Valley Red Wine and would get it again. As for the meats, I’ll stick with making brisket at home and eating prime ribs or beef filet when I go out.

Almond Tuile Cups with Key Lime Sorbet was our dessert offered along with a fruity Mohua Sauvignon Blanc, which is not my favorite variety. The sorbet was refreshing but I liked the edible tuile cups better. I’m more of an ice cream fan than a follower of sorbet, sherbet, or gelato.

Overall, it was a fun evening whether or not I make any of the recipes. The classes are still a good buy. You get entertainment in the form of a cooking demonstration, a meal with several courses, accompanying wines, and recipes to take home. You also may meet some nice people to chat with between chef demos.

Disclaimer: Any errors are due to my misinterpretation.

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Publix Cooking Class – Seafood

We started the evening at Publix Aprons Cooking School with a glass of light golden sparkling Chloe Prosecco. This was a pleasant drink that’s good for sipping before dinner.

The first course began with Grilled Shrimp Skewers accompanied by Corn and Pineapple Relish. This corn would make a good side dish by itself. The dish seemed reasonable to make at home, although I’d substitute parsley for the cilantro. The wine with this starter was a Buried Cane Chardonnay. It was a medium gold color, and I liked it enough to put it on my buy list.

Cooking Tip: If you want to know if the oil in your pan is hot enough, add a couple of kernels of popcorn. When they pop, the oil is ready. Be careful the popped corn doesn’t hit you in the eye, so avoid leaning over the pan.
Next we watched the chef prepare Louisiana Lump Crab Cakes with Tasso Tartar Sauce. These were really good; crispy on the outside and soft on the inside. I could eat a meal just with these crab cakes. They were served with salad greens.

In keeping with our seafood theme, the main course was Key West Jerk Snapper with Papaya and Red Pepper Jam. We each got a firm piece of fish that was moist and tasted good with the sauce. The wine was a Nobilo Sauvignon Blanc with a medium gold color. This was light and fruity.

Cooking Tips:
Don’t marinate fish or shrimp with citrus, such as orange or lime juice, for more than an hour and a half or the citrus might cook the seafood, as in ceviche.
Dry the fish by patting it with paper towels before frying it. Our chef used a stainless steel sauté pan.
Pigeon Peas with Rice accompanied the fish as a side dish. This had a tomato base, unlike the version I like to make. The Earth Heart Erath Pinot Noir was good with this entrée.
Dessert was a divine Mississippi Molten Chocolate Cake, otherwise known as a lava cake. It melted in our mouths, the heat dissolved by a scoop of vanilla ice cream. My mouth is watering at the memory. I wasn’t fond of the Stella Rose Prosecco that came with this last course.

Needless to say, I came home and conked out. Too much to eat and drink, but it was definitely worth the effort. I can’t wait to sign up for another class. Look for one near you at Publix Aprons Cooking School.

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Publix Aprons Cooking School

We’ve enjoyed the cooking classes at Publix Aprons Cooking School in the past. This evening’s Australian Wine and Dine theme appealed to us since we like Australian wines. Did you know we went to Australia on our honeymoon, among other places? Visions of Ayers Rock rose in our minds as we read the menu. This would be a fun night.

This class drew a full house. The place was packed, and three chefs took turns doing the demonstrations. You can choose hands-on or demo classes where the chefs do the work. Either way, you sample the food and accompanying wines. None of the portions or drink pours are huge but your stomach is filled by the end.

Tonight we started with a 19 Crimes red wine called “The Uprising.” This was really good and will go on my buy list. This brand is fun as every cork relates a different crime. I have two of them in my home office. One reads, #11. Stealing roots, trees, or plants or destroying them. The other one says, #15. Clandestine marriage. Imagine this being a crime. It could provide fodder for lots of stories.

The started course was Barbecue Shrimp with Spring Pea Salad. This seemed relatively easy to make. The shrimp were tasty, and I liked the pea salad that was served cold. It could easily be heated as a vegetable side dish. Did I mention that you get all the recipes to take home? With this course, we had an Oyster Bay Sauvignon Blanc. It was light golden in color and a bit fruity. We liked it. Our tablemates called it “refreshing.”

Next on the menu was Crispy Scalloped Potatoes with Smoked Salmon and Crème Fraiche. These potatoes took a bit of effort to make, being sliced and dipped in batter than fried. They were crispy tasty, and I liked the smoked salmon with them, but I’d probably use potato latkes or vegetable pancakes from the freezer section instead. The accompanying wine was 19 Crimes Chardonnay. This was a nice golden color and dryer than the sauvignon blanc with more body.

The entrée was Marinated Pepper Steaks with Wild Mushrooms and Couscous. We’re not big meat eaters these days, but this dish was delicious. The beef is cut into thin strips, marinated and then stir fried. Then it’s mixed with mushrooms, bell pepper strips, sliced onions and diced roasted tomatoes. The wine was 19 Crimes 2017 Shiraz. It was a deep burgundy color and tasted stronger (or drier) than the first wine.

Dessert was a Double Chocolate Lamington Cake with Coconut. It tasted like a coconut-coated brownie cake. While appealing to chocoholics, this dish might have been better served with a vanilla sauce. The last wine was a 19 Crimes Cabernet Sauvignon. It tasted very dry to our palates. Out of the three reds, we preferred the first one the best.

We got the recommended app on our phone called Living Wine Labels. It’s fun to scan a 19 Crimes wine bottle label and see what happens. Overall, we greatly enjoyed this class, although it’s a lot to eat and drink by the time you’re done. We’d better go for some long walks this week to wear off the calories. I already know which class I want to sign up for next. Do you go to cooking classes or experiment with new dishes at home?

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Aprons Cooking School

Publix Cooking Class
We always enjoy the cooking classes at Publix Aprons Cooking School. You can choose between demo classes, where the chefs do all the work, or hands-on where you don the aprons. My husband and I like the demos. We sit at white clothed tables and follow along with our set of printed recipes while the chefs explain each preparation method. For our latest class, they started us off with a welcome glass of Chateau St. Michelle Pinot Gris. I liked this light golden white wine.

The first dish was an Apple Pear salad. As one chef showed us how to prepare the ingredients and mix the dressing, two other guys dished out the food onto a series of plates for serving. The salad was delicious, a balance of sweet to the tang of blue cheese. This was paired with a Chateau St. Michelle Sauvignon Blanc. It was too fruity for my taste.

Next we enjoyed an Alaskan Salmon Terrine with Asparagus Sauce. We always learn tricks of the trade or new info at these events, and tonight we learned about salmon. Here are the five different types/grades from the top rating down: King, Sockeye, Coho, Keta, and Pink. Keta (from the Arctic) has more oil than Sockeye so is good for grilling. (Any mistakes here are due to my misinterpretation.) Sockeye is never farmed. This dish, that looked like a paté, reminded me of gefilte fish. The asparagus sauce was a very good accompaniment as was the Chateau St. Michelle Chardonnay served with it.

For the main entrée, we had Cedar Plank Wild-Caught Salmon, along with a Couscous side dish that contained corn and cilantro. I’m not a cilantro fan and the couscous was from a mix, so I’d probably choose another flavor. I did learn that if you want to take the kernels off a stick of corn, hold the corn on top of a bundt pan in the center hole, and then scrape downward. I’d also have preferred this fish to come with a sauce so it wasn’t so plain. The Chateau St. Michelle Cabernet Sauvignon won my approval. Yes, we had a red wine with fish, and it worked fine.

Dessert was homemade cheesecake with raspberry sauce. What’s not to like?

You can see cooking lesson videos for yourself at https://www.youtube.com/user/LightsCameraCook/videos or check out the Publix cooking schools here: http://www.publix.com/recipes-planning/aprons-cooking-schools.
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Lobster Lovers Cooking Class

Lobster Lovers Cooking Class

We attended the Lobster Lovers class at Publix Aprons® Cooking School. My husband and I like shrimp better than lobster, but this menu looked too tempting to resist. We prefer the demo classes where students sit at white-clothed tables rather than the hands-on ones where you have to do the actual work. In the demo variety, after the chef makes each dish in front of us, we get to eat it with an accompanying wine. This makes for a gourmet meal complete with recipes and cooking tips.

Grilled Lobster, Shrimp and Andouille Chowder paired with an Erath Pinot Grigio.

This was delicious and filling, making it a good choice for a hearty winter soup. We liked the wine, a pleasant taste to our palates. Cooking tip 1: Maine cold water lobster is sweeter than warm water Caribbean varieties. Cooking tip 2: Rather than dunking shrimp into a pot of boiling water, put it into a pot when the water is room temperature and bring it to a boil along with the water.

Spiny Lobster and Mango Spring Rolls with Tarragon-Lime Aioli paired with a Benzinger Sauvignon Blanc.

This was a tasty appetizer. I especially liked the aioli even though I’m not a big tarragon fan. Cooking tip 1: An emulsifier binds substances together like vinegar and oil. Examples of emulsifiers are mustard, egg yolks, and garlic. Cooking tip 2: Pasteurized eggs reduce the chance of salmonella if you are using raw eggs in a recipe. As for the wine, it didn’t seem to have as much body as the first one and was too light for our tastes.

Pan-Bronzed Lobster Risotto with Roasted Corn Relish and Orange-Sherry Reduction paired with a Layer Cake Chardonnay.

I liked the lobster, sauce, and corn relish but there was too much risotto in comparison. Cooking tip, if I heard correctly: You can roast corn in its husk at 400 degrees for 15 to 20 minutes. I prefer my method, which is microwaving it in the husk for 4 minutes, chopping off both ends, and sliding the husk off. We really liked this wine choice, our favorite of the evening.

Peach Brown Betty with Vanilla Bean Ice Cream paired with a Chateau St. Michelle Riesling.

This dessert was lip-smacking good. So good and easy to make that I might even make it at home once I lose the weight I’d gained here tonight. However, I’ll use store-bought ice cream instead of making my own. The wine was too sweet for our tastes. Cooking tip 1: Use frozen and thawed sliced peaches instead of blanching and peeling fresh ones. Cooking tip 2: Cinnamon is an anesthetic so if you eat too much, it can numb your tongue.

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French Cooking Class

This past weekend, I gave a talk at Murder on the Beach Mystery Bookstore on Navigating the Rocky Road to Publication. We spoke about the different routes to publication, query letters, synopses, approaching agents, organizational tools, and more. My most oft repeated advice was to study the markets and network with other writers.

We dodged rainstorms on the way home and stopped at Nordstrom so I could reward myself with this pair of shoes. It’s hard to find turquoise sandals in the strappy style I prefer. Aren’t they cute?

That same evening, we attended another cooking class at Publix Cooking School. These are always fun. I like the demos where we sit and watch the chefs do all the work while we taste the fruits of their labor and sip a different wine with each course. Saturday night was the French bistro class. We received a taste of a Sancerre Sauvignon Blanc as a welcome drink. Our starter menu included a filet of sole with a brown butter caper sauce and a scoop of garlic mashed potatoes. This was delicious, served with a lovely Cote du Rhone white Reserve wine.

I didn’t care for the next dish, a warm lentil salad with sausage. It didn’t smell appetizing to me, nor did I like the taste. We had another Cote du Rhone Vintus white, but I preferred the one above.

Next came a grilled strip steak with a couple of large-cut French fries and a ramekin of Swiss Chard Gratin. I liked the vegetable dish but would make it with spinach at home. The meat was okay but a bit chewy for my taste, and the potatoes nothing special. I usually don’t eat steaks. I prefer juicy prime ribs or tender filet mignon when I eat out and want beef for a change. The red wine, another Cote du Rhone, was very good.

The dessert, a dark chocolate mousse, was light and frothy with a semi-sweet taste that suited my palate. If I were making this, I’d add whipped topping. A sweet dessert wine topped off the meal.

I highly recommend the Publix cooking classes if you have them in your area. You can do the demo class or a hands-on lesson, and either way you get a gourmet meal with wine at a reasonable price, plus recipes to carry home.

Cooking Class

My husband and I have always enjoyed taking cooking classes together. This time, we brought our grown children along. They were visiting for Thanksgiving weekend and we thought it would be a fun experience.

Here’s a recap of the weekend up until then: We enjoyed our traditional turkey dinner on Thanksgiving Day, followed by an evening of TV viewing wherein the ladies watched the Hallmark Channel and the guys watched sports. Friday morning, we ate breakfast out and then headed to Westfield Mall to shop at Dillards. Lunch followed at the Red Robin. Then we saw The Hunger Games: Mockingjay, Part 1. It kept your interest although the movie dragged out with too many close-ups. That evening, we ate out at J. Alexander. Saturday, my daughter and I indulged ourselves in nail treatments at the salon. Then we all took a walk at Volunteer Park on Sunrise Blvd.

Saturday at 6:30 found us at Aprons Cooking School inside our local Publix. If you have one near you, by all means go take a class. But bring an appetite. You’ll come away stuffed from all the delicious dishes you get to taste. You can choose either a Demo class, where you get to watch the chefs; or a Hands-On class where you do the work. I prefer the former at this stage in my life.

Chefs Maggie and Wes poured us each a welcome drink, a Pinot Grigio. I liked this light white wine. Oh, did I tell you the title for tonight’s adventure? The class was called “Girl’s Night Out.” I called up in advance to make sure guys could attend. I told our family during the drive over. The guys took it in with a sense of humor. No matter; one of the chefs was male, and it was a small class so the title really didn’t matter.

We began the night with a Walnut and Brie Strudel with Cranberry and Florida Citrus Jam. The strudel pieces looked like egg rolls, but they were lip-smacking good! This was my favorite of the evening and it was served with a Sauvignon Blanc wine.

Next came crispy fried crab fritters, with the crab on the side for people allergic to seafood. “A slice and a slice equals a dice,” said the chefs as they demonstrated techniques. Served with an avocado remoulade, it hit the spot. Another winner. I liked the Chardonnay served with this dish.

The entrée was a Caesar roasted swordfish with citrus roasted asparagus and a scoop of an orzo mixture on the side. A parmesan crisp added a decorative touch. Swordfish is a meaty variety with a fishy taste. I was surprised when the chefs said that tilapia, one of my favorites, has little nutritional value compared to other fish. Think I’ll stick with salmon. A different Chardonnay accompanied the seafood.

Finally, for dessert we had red velvet cupcakes topped with cassis cream cheese. These melted in the mouth and so did the warm frosting. They’re unlike anything you’d buy in the store and are like a dessert from a gourmet restaurant, including the presentation. However, the ruby port wine served with this sweet was too strong for our taste.

All in all, we had a great time and walked away a few pounds heavier and with a packet of recipes to try at home.

Cooking School

Cooking Class

Imagine going to a gourmet restaurant, watching the cooks prepare your meal while following along with the recipes, and then eating a delicious four-course meal with wine pairings. This was our experience at Publix’s Apron Cooking School. It was a repeat visit for us as we greatly enjoy this experience. Tonight’s menu started with a crisp salad using curly lettuce with tomatoes, bacon, dates, and a warm walnut vinaigrette dressing. Dijon mustard gave this dressing a kick while maple syrup added a sweet element. Accompanying the starter was a Chateau St. Michelle Chardonnay. I liked this medium bodied white wine that sells for $12.99.

Cooking Tips: Cutting an onion releases an enzyme that causes tearing. To avoid this, leave on the root end. Remove the stem and peel, then slice through almost to the root. Turn onion and dice in the other direction.

To increase the juice from a fresh lemon, roll it on the counter first or microwave it for 8 seconds before squeezing.

Next came a yummy Portobello mushroom and barley soup. Including carrots, celery, and onion, this was so good that I still smack my lips at the remembered taste. Truffle oil added finesse. I loved the nutty texture of the barley. The accompanying wine was a Pinot Grigio by Ecco Domani. This was good but I liked the Chardonnay better.

Cooking Tips: Cut your vegetables the same size so they cook evenly together.

And—Garlic burns so add it last.

The main course was buttermilk meatloaf with stroganoff mushrooms and egg noodles.

This was perfection. The wine was a Santa Rita Reserve Sauvignon Blanc. I would have preferred a red wine with the meat dish.

Cooking Tips: Use a tube of tomato paste instead of a can. Then when a recipe calls for one tablespoon, you won’t have a whole can left over.
A roux helps to thicken sauces. It’s equal parts fat and flour. The fat coats the flour and allows it to be absorbed into the sauce. A roux can be light or dark.

Dessert tempted our palates with warm banana shortcakes. The sparkling wine was a pink Moscato. It was all right but I wouldn’t buy it. I love anything with warmed bananas so this dish hit the spot to finish off the evening.

Cooking Tips: Baking soda helps things spread; baking power helps them to rise (or is it the other way around?)

To roll out dough, put it between pieces of parchment paper. The dough is easier to cut if you refrigerate it first.

To whip cream, move your whisk back and forth rather than around the bowl.

Sugar in the raw is produced when sugar is spun at a high velocity and the molasses separates out. Molasses plus sugar equals light brown sugar.

**These tips are accurate to the best of my hearing ability and are subject to my interpretation.

Publix Apron’s Cooking School is a fun and tasty experience. You can sign up for the demo or take a hands-on class. Either way, you’ll eat a wonderful meal and explore some new wines.

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