title
Yes...I did go to a second Whole Foods class this week...back to back. But I saw a new class that I was interested in and it was reasonably priced. I figured this was going to be more of a cooking class but I am always interested in eating healthier.
I really thought this class was going to be about eating foods that provide more energy, and therefore were healthier, such as not eating processed foods and why vegetables are so much better for you.
This was completely different.
This class had to do with macrobiotics. I'm still not sure what that is because I haven't gotten the chance to read the information about it. But this class had more to do with spiritual energy and finding balance in the food that we eat. Some foods feel heavy while others feel light. We were encouraged to mix and match those foods and pretty much stay away from all processed foods, which are really considered dead.
Tonight's theme was going back to the basics...so ate a lot of vegetables and REAL grains.
We started out with a butternut squash soup that had just a hint of onion taste to it. Other than that, it was very simply made. My favorite part was the texture of the soup.
Later on, we had a lentil soup that was filled with other vegetables. You could really taste the difference in how the squash was very light compared with the lentils. Not that one was bad for you...but it was more about how at different times of the year, you may prefer a heavier food for winter. Or perahps you're feeling uptight...you might want a lighter, calming, more flowing food.
We also got to compare plain brown rice....much different than white...with couscous, which is extremely light and fluffy (and one of my favorite foods). Shoot. I just love SAYING couscous.
I had seconds and thirds with everything. I certainly wish I could eat more nonprocessed foods but as someone who hates to cook, I know it won't happen. But it certainly makes me appreciate these foods a lot more.
Wednesday, September 9, 2009
Tuesday, September 8, 2009
Seafood Class 9/8
These seafood classes seem to be coming up quickly and there is already another one scheduled for October 6th! I'm not sure I can keep up!
This class again is a seafood lover's wet dream because each course was better than the next, even though there wasn't anything flashy on tonight's menu.
We started off with Creole Crawfish Cakes...in other words crawfish tails were used instead of the typical crab and Seafood Chef Matt said that it took him four tries to get it right...basically, he needed to stop chopping the fish so fine so that the cake would stay together. And these were giant, meaty cakes with quite a bit of cayenne pepper to give it quite a kick.
Chef Matt was inspired by a seafood and pasta dish that he had at a wedding over the weekend but decided it would be better as a Smoked Rainbow Trout Penne Pasta. I thought the trout was a little fishy and not my first pick but the light oil dressing with parmesan cheese was really tasty without weighing you down. I was just about full after we each got two servings of pasta.
Keeping with the New Orleans theme, next up was a catfish Po'boy and for sure I thought the catfish would have a fishy taste but with the cajun seasoning on top of french bread, tomatoes, and pickles, it was just the right amount of fish flavor. It's probably the first time I've enjoyed catfish. This course required extra napkins!!!
The last course was my favorite...although not to take away from any of the other courses, but we finished off with a fried walleye. I've never had this before...again...expecting something totally fishy tasting but it was incredibly light! It might as well have been tilapia! I couldn't believe it. This fish was breaded and served with a sweet, light sauce and I definitely overdid it on this course.
I am hoping to recover in time for next month!
This class again is a seafood lover's wet dream because each course was better than the next, even though there wasn't anything flashy on tonight's menu.
We started off with Creole Crawfish Cakes...in other words crawfish tails were used instead of the typical crab and Seafood Chef Matt said that it took him four tries to get it right...basically, he needed to stop chopping the fish so fine so that the cake would stay together. And these were giant, meaty cakes with quite a bit of cayenne pepper to give it quite a kick.
Chef Matt was inspired by a seafood and pasta dish that he had at a wedding over the weekend but decided it would be better as a Smoked Rainbow Trout Penne Pasta. I thought the trout was a little fishy and not my first pick but the light oil dressing with parmesan cheese was really tasty without weighing you down. I was just about full after we each got two servings of pasta.
Keeping with the New Orleans theme, next up was a catfish Po'boy and for sure I thought the catfish would have a fishy taste but with the cajun seasoning on top of french bread, tomatoes, and pickles, it was just the right amount of fish flavor. It's probably the first time I've enjoyed catfish. This course required extra napkins!!!
The last course was my favorite...although not to take away from any of the other courses, but we finished off with a fried walleye. I've never had this before...again...expecting something totally fishy tasting but it was incredibly light! It might as well have been tilapia! I couldn't believe it. This fish was breaded and served with a sweet, light sauce and I definitely overdid it on this course.
I am hoping to recover in time for next month!
Wednesday, September 2, 2009
Provisions Wine and Food pairing #2 9/1/2009
Being the loyal friend and customer that I am, I immediately signed up for my second Provisions class which was just a couple of weeks after the last one. I did NOT want to miss out!
Word had definitely spread about Angie's classes as this class filled up a lot quicker and was much more crowded. This time the tables were in a U-shape and that helped a LITTLE bit with the acoustics, but it was still difficult to hear with Provisions' high ceilings. If nothing else, it definitely forces you to talk to those around you. I ended up making friends with the same couple I sat next to the week before.
Anyway, on to the important information...the courses! This evening's theme was "The American Melting Pot" pulling meals from specific cities, although most of the foods and wines were borrowed from their original European styles, although made into their own Americanized version.
Appetizer starter was Baltimore - Crab Cake paired with an Oregon Pinot Gris. Normally I tell folks that Oregon is known for their Pinot Noir but really, it's any Pinot grape. I really liked it this white wine because it had a sharp finish to it.
I was really looking forward to the next course, from New Orleans, having just been there, but the Shrimp Etouffee was a little disappointing because I only got one little baby shrimp on my plate. I mostly had brown goo. And the Chenin-Blanc paired with it was too dry (although Angie kept saying overly sweet).
Next from San Francisco was Cioppino which came from the early 1900s when the fishermen would come in and chop up all the leftover fish and put it into a tomato rother soup. Typically it comes with lots of shrimp and shellfish so everyone got two clams. Not too bad. The wine was actually a little bit better here...a Monte Volpe Primo Rosso....real smooth finish. That's the only way I can handle red wines....low on tannins.
From Miami, we had Cubano Beans and Rice but when I think Cuban, I think spicy chicken and rice...but noooo...Angie insisted that Cubans liked pork. So I tried the piggy and it was full of flavor but finished with a greasy aftertaste. Luckily it was paried with a Grenache but the wine was too strong, so you could wash down the grease but it totally overpowered the pork.
Last was cheesecake from New York and it was only a tiny bite. Chef Scott from Provisions is EXCELLENT in his desserts. THis was fantastic even though I could only roll so much chocolate onto the cheesecake instead of smothering it like normal. This was paired with the super sweet wine, a Moscato...which is one I could actually drink...well a little it...almost too sweet for me! hehehe
The best part of the class is all the things I learned. Dessert wines should be stronger than the actual dessert.
More importantly....buy a half bottle of wine...they look like baby wine bottles...and save the bottle when you finish. THEN you have a better sized container to keep your excess wine from any full bottles you don't finish. This is better because there is less air in the bottle since oxygen is what is the enemy when trying to keep wines.
OH...and the most fun thing I learned is "seasoning my glass". We were enouraged to heavily swirl our wines to get the sides of the glass coated in the wine to improve taste.
Unfortunately, I'm going to miss the next Provisions class (when there won't be any piggy) for a "fall food theme". I'm a little bummed I'm going to miss but it's because it's the same night as cheese class and you better believe I won't be missing cheese class!!!
Word had definitely spread about Angie's classes as this class filled up a lot quicker and was much more crowded. This time the tables were in a U-shape and that helped a LITTLE bit with the acoustics, but it was still difficult to hear with Provisions' high ceilings. If nothing else, it definitely forces you to talk to those around you. I ended up making friends with the same couple I sat next to the week before.
Anyway, on to the important information...the courses! This evening's theme was "The American Melting Pot" pulling meals from specific cities, although most of the foods and wines were borrowed from their original European styles, although made into their own Americanized version.
Appetizer starter was Baltimore - Crab Cake paired with an Oregon Pinot Gris. Normally I tell folks that Oregon is known for their Pinot Noir but really, it's any Pinot grape. I really liked it this white wine because it had a sharp finish to it.
I was really looking forward to the next course, from New Orleans, having just been there, but the Shrimp Etouffee was a little disappointing because I only got one little baby shrimp on my plate. I mostly had brown goo. And the Chenin-Blanc paired with it was too dry (although Angie kept saying overly sweet).
Next from San Francisco was Cioppino which came from the early 1900s when the fishermen would come in and chop up all the leftover fish and put it into a tomato rother soup. Typically it comes with lots of shrimp and shellfish so everyone got two clams. Not too bad. The wine was actually a little bit better here...a Monte Volpe Primo Rosso....real smooth finish. That's the only way I can handle red wines....low on tannins.
From Miami, we had Cubano Beans and Rice but when I think Cuban, I think spicy chicken and rice...but noooo...Angie insisted that Cubans liked pork. So I tried the piggy and it was full of flavor but finished with a greasy aftertaste. Luckily it was paried with a Grenache but the wine was too strong, so you could wash down the grease but it totally overpowered the pork.
Last was cheesecake from New York and it was only a tiny bite. Chef Scott from Provisions is EXCELLENT in his desserts. THis was fantastic even though I could only roll so much chocolate onto the cheesecake instead of smothering it like normal. This was paired with the super sweet wine, a Moscato...which is one I could actually drink...well a little it...almost too sweet for me! hehehe
The best part of the class is all the things I learned. Dessert wines should be stronger than the actual dessert.
More importantly....buy a half bottle of wine...they look like baby wine bottles...and save the bottle when you finish. THEN you have a better sized container to keep your excess wine from any full bottles you don't finish. This is better because there is less air in the bottle since oxygen is what is the enemy when trying to keep wines.
OH...and the most fun thing I learned is "seasoning my glass". We were enouraged to heavily swirl our wines to get the sides of the glass coated in the wine to improve taste.
Unfortunately, I'm going to miss the next Provisions class (when there won't be any piggy) for a "fall food theme". I'm a little bummed I'm going to miss but it's because it's the same night as cheese class and you better believe I won't be missing cheese class!!!
Friday, August 21, 2009
Wine Merchant - Wine/Cheese Pairing 8/21
I debated whether or not to go to Wine class tonight after a VERY long week, but since I had to miss the week before, I felt I had earned the right to go and treat myself. Although I probably didn't really need to treat myself after not working out all week long!
As always, it turned out to be the right choice because three of the best cheeses were served. Epoisses du Bourgogne, Saint Marcellin (both super creamy French cow's milk cheeses) and then Midnight Moon (a firm goat's cheese).
I could not lick the plates good enough let me tell you!
This was the first time I have had a Gewurztraimner in a class...that was a nice treat for me although everyone else thought it was too sweet. hehe
OH...we also got to have the "Maserati of Ham" again: Iberico
And so glad that I finally watched Sideways because we had a Merlot and the wine expert made the reference to Merlot. It actually was not bad....smoother than the other reds.
I also learned a lot in this class...like you shouldn't rinse out your glass with water as I always used to do! It's better to put wine on top of wine!
As always, it turned out to be the right choice because three of the best cheeses were served. Epoisses du Bourgogne, Saint Marcellin (both super creamy French cow's milk cheeses) and then Midnight Moon (a firm goat's cheese).
I could not lick the plates good enough let me tell you!
This was the first time I have had a Gewurztraimner in a class...that was a nice treat for me although everyone else thought it was too sweet. hehe
OH...we also got to have the "Maserati of Ham" again: Iberico
And so glad that I finally watched Sideways because we had a Merlot and the wine expert made the reference to Merlot. It actually was not bad....smoother than the other reds.
I also learned a lot in this class...like you shouldn't rinse out your glass with water as I always used to do! It's better to put wine on top of wine!
Provisions Wine and Food pairing
Officially, I attended the second Provisions Wine and Food pairing hosted by @STLWineGirl, otherwise known as Angie. I felt bad for missing the first one so I made sure to come to the second one.
Having a class at Provisions was very different than other classes at Whole Foods and Wine Merchant because we're in the cafe section of the store. With the high ceiling and 30 people in the class, it just didn't have an intimate feel and it was hard to hear. Angie is a little bit soft spoken and so the environment just didn't cater to her voice.
Luckily it was easier to talk to the people sitting at my table even though I couldn't discuss the food with anyone else. Discussions were pretty limited and that's usually what makes a class more fun when they're more intimate.
Anyway, on to the food! I will say that wine and food pairing classes are a little more enjoyable in that you get a full meal for your money and get to try incredible meals. These are meals you'd have to be pay top dollar for in a restaurant. So I always feel like it's a very unqiue experience.
This class' theme was Tour of Europe so each course had a theme from a different European country. We started out with the most amazing Austrian Potato Pancake. It was more creamy than like hash browns, as I am used to. It almost was a dessert it was so smooth! Then with the caramelized onion-pear chutney....to die for!
This was served with a Kurt Angerer Gruner Veltliner Kies. I forgot that I'd had a Gruner Veltliner before...it's also known as the "asparagus wine" because it's got a mineral flavor to it and it is the best wine to take on the strong taste of the veggie. Although it is a crisp wine, the mineral after taste isn't my favorite.
My favorite wine was definitey the Vouvray. I hope to keep saying it until I remember!
Here are the other menu items;
Sea Scallop in a Puff Pastry - so rich! But a little fishy
Chanterelle Risotto with Lamb - Excellent
Spanish Paella with Monkfish and Chorizo
Portuguese Chocolate Tart - TO DIE FOR!!!!!
The chocolate tart was SO tiny...I licked it in small portions so as to savior it. Of course it came with a port, which I just cannot drink.
But Angie's class definitely taught me a lot. Usually I think, light food, light wine...such as serving white wines with fish and then red wines with beef, veal, or lamb. But Angie taught me that contrasts can sometims work too. So if the wine is a bit too harsh or too much tannin...then the food will bring it down. So the combination of the two is better than the portions separately!
Having a class at Provisions was very different than other classes at Whole Foods and Wine Merchant because we're in the cafe section of the store. With the high ceiling and 30 people in the class, it just didn't have an intimate feel and it was hard to hear. Angie is a little bit soft spoken and so the environment just didn't cater to her voice.
Luckily it was easier to talk to the people sitting at my table even though I couldn't discuss the food with anyone else. Discussions were pretty limited and that's usually what makes a class more fun when they're more intimate.
Anyway, on to the food! I will say that wine and food pairing classes are a little more enjoyable in that you get a full meal for your money and get to try incredible meals. These are meals you'd have to be pay top dollar for in a restaurant. So I always feel like it's a very unqiue experience.
This class' theme was Tour of Europe so each course had a theme from a different European country. We started out with the most amazing Austrian Potato Pancake. It was more creamy than like hash browns, as I am used to. It almost was a dessert it was so smooth! Then with the caramelized onion-pear chutney....to die for!
This was served with a Kurt Angerer Gruner Veltliner Kies. I forgot that I'd had a Gruner Veltliner before...it's also known as the "asparagus wine" because it's got a mineral flavor to it and it is the best wine to take on the strong taste of the veggie. Although it is a crisp wine, the mineral after taste isn't my favorite.
My favorite wine was definitey the Vouvray. I hope to keep saying it until I remember!
Here are the other menu items;
Sea Scallop in a Puff Pastry - so rich! But a little fishy
Chanterelle Risotto with Lamb - Excellent
Spanish Paella with Monkfish and Chorizo
Portuguese Chocolate Tart - TO DIE FOR!!!!!
The chocolate tart was SO tiny...I licked it in small portions so as to savior it. Of course it came with a port, which I just cannot drink.
But Angie's class definitely taught me a lot. Usually I think, light food, light wine...such as serving white wines with fish and then red wines with beef, veal, or lamb. But Angie taught me that contrasts can sometims work too. So if the wine is a bit too harsh or too much tannin...then the food will bring it down. So the combination of the two is better than the portions separately!
Subscribe to:
Posts (Atom)