Cook, Laugh, & Sur La Table…

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My friend Seretha and I often dream together. We dream about traveling the world, being successful, and finding things to do in our city of Tampa, FL while we are in wait. One day my good friend and I were scrolling through Hyde Park Village seeing what the district had to offer and we happened to stumble across a Sur la table store front. Hanging in the window was a schedule of cooking classes. So we made a pack that one day we would partake in some lessons. Now that we both work from home the desire to get out the house has become an urgency. She suggested the cooking classes again. Usually one suggestion leads to a laundry list of things we just got to do one day between us two. Lol! So first, cooking class it is then! We searched the schedule and quickly learned the classes book up pretty quick. The classes range from approximately $69 to $125. The $125 price is usually for a 3 class course. Well, let me tell you whatever the price, the experience is surely worth every penny. We decided on the fall Risotto class. Oh my were we in for the time of our lives.
I explained before I love meeting new people and having a great time doing it. Well we walked into a class for just three hours and everyone felt like friends. We truly meshed well. There’s Kevin, Erin, Chazo, Rachel, Bob, Seretha, Chef Craig Tinling, assistant Brittney, and assistant Josh. See I even took time to learn everyone’s name. Chazo was the only experiences person in the bunch she had experienced the 3 day course and loved it. There was Kevin who’s mother had been trained around the world and so this cooking class just came natural to him. However, he was humble enough to learn. Everyone except Chazo Kevin were newbies to a formal cooking class. Chef Craig gave us so many tips, I left so excited to embark on my new journey. We walked in, washed our hands, robed in our aprons, took advantage of the appetizing chicken on a stick with delicious Basil dip, and waited for the rest of our classmates to fall in.

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Meet Chef Craig Tinling. He was a gem. He helped us pull off these amazing dishes with little to no help, just instruction. Chef Craig was an amazing instructor. Craig has great knowledge of the art, an awesome sense of humor, and did I tell you he has the patience of Job.

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Our class was filled with 8 people. We were divided into two groups. We all did our share of cutting and stirring. Risotto is all about the stir and ladles of broth. We made 3 different Risotto dishes:
1. The first was grilled shrimp,sausage, sage and Pancetta Risotto
2. Chianti Risotto with lemon, Swiss Chard, & Shaved Parmesan with fresh Kale
3. Far to Risotto with Sausage, Fennel, and Squash

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Seretha is focused on browning the sausage to perfection. We all were making sure we did our part in following directions because if you didn’t the whole group would suffer. It was hilarious at times we got pretty competitive and said things like, “Hey that’s our squash, in that pan cut very nicely, and make sure we get it back.” Lol!

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Although the squash was for Our meal prep, Kevin our fellow classmate, shared with us that he gets fresh squash and cuts into cubes a little larger than these pictured. Sprinkles a little salt pepper olive oil and brown sugar and eats them as snacks. Omg I can not wait to try them on my own.

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Real men cook too!

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The wrap up and wind down means it’s almost chow time!

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Kevin and Bob had a task to grill the shrimp on the burners. They did a phenomenal job. A couple of us just assisted along the way.

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I’m just out here turning up the heat a little!

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Place setting Time Erin and Kevin did an excellent job on the first 4. The most delightful couple to meet ever.

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Kevin is a Pro! I asked Erin does he cook a lot. She said, All the time!” Oh and I got a kick out of his Halloween Starbucks queen. Kevin is going to make some people have a heart attack with this shirt.

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I have to say kisses to the chefs! The food was amazing! I am not exaggerating. I’m talking about eyes roll up to the sky, close them, and clutch your pearls good!

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I can not wait to try this myself at home!! Well one dish at a time! Lol! Chef Craig says its best to make a number of dishes when serving a party this way your guest don’t get bored with second servings. So, he explained further it’s best to have at least a 3-4 course meal. I said I will eat alone. Lol! 

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Last but not to be remised, this Rum and vanilla ice cream was amazing.  Our assistant Josh was so playing around and created this over cream earlier in the week. We just so happened to be at the right place at the right time. Let just say, “This dessert sealed the deal and made up for all 8 of us overlooking the BYOB memo!” Lol! We shall be better prepared next time! I will recommend this experience to anyone that wants to eat laugh and have a good time. Sur la table also doesprivate parties, team building events, and children classes. The regular classes ages are 18 & older. This a great first date option as well and good way to bond. I loved the experience and can not wait to do it again. 

 

 

 

 

 

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