We started out the morning (yes, it was a morning class) with some truffle popcorn and our mugs of coffee as we trekked up to the humungous kitchen on the second floor of the shop. The kitchen was outfitted with appliances, knives, and utensils that only exist in your kitchen dreams. Chef Nick was our fearless leader for the morning, and he officially has the most kick-ass garlic mincing technique in the world (perhaps I'll post a video, but don't count on it).
We got cooking right away with another couple our age who were also taking their first class at The Chopping Block. Our menu consisted of a frisee salad with hazelnuts, goat cheese, and a dijon vinaigrette; cobia en papillote with leeks and an herbed compound butter; endive and fennel gratin; fig and thyme bread pudding. We had lots of fun putting together this awesome menu while learning a little bit more about our favorite hobby.
Take a look at the pictures below and you'll see what a delicious time we had!
They had plenty of steel to go around and some of the coolest knives we've ever seen.
The gratin being prepared by our partners, about to go in the oven.
The term "en papillote", or "in parchment", is a French technique that utilizes parchment paper to steam the ingredients inside to avoid losing the nutrients in the oven. This is me prepping my pouch with butter before putting the fish inside.
The cobia and the rest of the ingredients are assembled and ready to be sealed in the pouch (check out that compound butter on the top)!
Bad picture, but that's the finished product. I was too excited to eat this to care about the picture. Sorry...
The frisee salad
Fig and thyme bread pudding! This was not at all soggy and had just the right amount of sweetness. I think I've converted Wife to another dish!
We'll put up recipes as soon as we can. Until then, feast on these images.