For something different than the usual dinner at a restaurant for Valentine’s Day, we signed up for a Publix Aprons Cooking School class. We’ve enjoyed these before, and the night’s menu looked appealing. It was a popular choice. The place was full with 48 people present to watch the demo-style class.
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As we waited for the show to start, one of the chefs poured us each a welcome glass of Cupcake Sparkling Rosé wine. I enjoyed it more than I thought I would. I grew up on rosés before learning to appreciate drier varieties. Remember Lancer’s?
First course was a Pistachio Shortbread with Goat Cheese, Strawberries, and Mint-Honey paired with a Kim Crawford Sauvignon Blanc. This was almost like dessert. The shortbread was a tasty cookie. The wine went well with this selection but it was a bit too fruity for my taste. I’d like it better before dinner.
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The next course was really good and very hearty. I could have made a meal out of this alone. We got a generous portion of Seared Sea Scallop Chowder with Smoky Sourdough Croutons paired with Bread & Butter Chardonnay. This wine went on my “I Like It” list. The soup was delicious. You could vary the recipe at home and make it with shrimp or lobster instead. If you use scallops, remove the abductor muscle from the sides.
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The main dish showed me a cooking technique I’d never heard of before. It used a temperature-regulated water bath. You insert the food in a vacuum sealed plastic bag, so you’d also need the vacuum device. I’ll never make this at home with all the extra equipment required, but the meat was tasty and tender. The dark things are purple potatoes. Sous Vide Lamb Loin with Butter-Roasted Radishes, Carrots, and Baby Potatoes paired with a La Crema Pinot Noir. I liked the dry red wine. Tip for pearl onions: cut off the bottoms and blanch in boiling water for a minute, and the skin peels right off.
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The dessert, a Butterscotch-Toffee Budino (pudding) was paired with a Veuve Cliequot Brut Champagne. Apparently, the tinier the bubbles, the more expensive the brand. This one had lots of tiny bubbles. The pudding was like a dense flan, a rich dessert that melts in your mouth.
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We had a gourmet meal and wine for a decent price, plus we got to see an entertaining cooking demo and take home the recipes. Let’s check their calendar and see what’s appealing that is coming up next.
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