It is always fun when I have an opportunity to teach a cooking class.
The cooking class was held at Audrey Claire COOK in Philadelphia.
This event was sponsored by Philadelphia Magazine and foobooz.
Image of: Tracey Medeiros
Here I am creating a rich Smokey Lamb Bolognese in their beautiful commercial kitchen. The recipe can be found on page 239 in The Vermont Non-GMO Cookbook.
Everyone had a nice time. Here are some of the folks who attended the event - enjoying a delicious bowl of the Smoky Lamb Bolognese.
Founder of Klaus & Co. SMACKAROONS, Claudia Baudo, on the left, and Samar Shraim, assistant extraordinaire, on the right, helped throughout the night.
Dark Chocolate and Sea Salt Cookies found on page 358 in The Vermont Non-GMO Cookbook was the perfect way to end the meal. These cookies are everything that a cookie should be: tender, but crumbly, salty, yet chocolaty, rich, and gooey.
Each guest received a signed copy of The Vermont Non-GMO Cookbook and a package of Smackaroons.
Please join me on Saturday, November 17th from 6:00 p.m. - 8:00 p.m. for my next cooking class at Audrey Claire COOK. If you can’t make it up to New England this fall/winter, no worries – it’s coming to you! Each guest will receive a signed copy of The Vermont Non-GMO Cookbook. I hope to see you there!