To celebrate Margaret’s birthday this month her daughters presented her with a unique gift … an evening at Dish Cooking Studio with Chef Erin Ross and her 2 associates. I was invited to join Margaret and what a fabulous experience it was! The Studio offers innovative cooking classes as an entertaining culinary experience to enjoy with friends and family. This includes cooking, eating and shopping under one roof.
As you enter the front door into the Studio you immediately feel the warmth and coziness of the place. In a large open-concept room, the studio holds a small cafe, a pantry shop, a Chef kitchen with all the amenities a cook desires, enormous counter space, and one large dining table for participants to eat.
The evening began with a welcome drink of Citrus Sangria (recipe below) and a delicious small appetizer to wet our palette. While savoring these refreshments Chef Erin explained the recipe(s) and techniques involved in the preparation of a 5-course meal for the evening. Yes a 5-course meal!
The menu chosen for our night was restaurant style and included:
1st Course – Lager Steamed Mussels with Mustard, Kielbasa & Dill
2nd Course – Ontario Smoked Trout Salad, IP8 Vinaigrette, Sweat Pea + Shaved Fennel; Stovetop Smoked Fish
3rd Course – Dungeness Crab Cake with Roasted Red Pepper Aioli
4th Course – Chimichurri Steak with BBQ Pouch Potatoes + Balsamic Grilled Vegetables; Grilled Ontario Corn
5th Course – Whisky Vanilla Marshmallows and Chocolate Peanut Butter Smores
Under the guidance of our chefs, all participants (about 20 people) were divided into groups to prepare some of the recipes from the menu. Once all the preparation and cooking was finished, we all sat at one table to enjoy the wonderful meal that we created together. The night began with strangers cooking together and ended with friends eating together. It truly was that special.
As promised here is the Citrus Sangria recipe for your pleasure.
- 1/3 cup sugar
- 1/2 cup water
- 2/3 cup lemon juice
- 1 lemon, sliced
- 1 orange, sliced
- 1/2 cup orange liqueur (Grand Marnier, Cointreau, or Triple Sec)
- 1 750-ml bottle Californian white wine
- 330-ml can Limonata
- Heat sugar and water in a small saucepan until sugar is melted, cool completely and strain.
- In a large bowl or pitcher add the simple syrup, lemon juice, sliced meyer lemons and orange liqueur. Mash gently with the back of a wooden spoon. Add wine and stir to combine. Refrigerate 1 hour (or up to 1 day). Stir in limonata before serving.
- To serve, fill 10 glasses with ice and top with Sangria. Garnish with citrus slices.
Margaret and I are excited to share the recipes from our night at Dish Cooking Studio with you in forthcoming posts. On Saturday we will post the Dungeness Crab Cake with Roasted Red Pepper Aioli so make sure to stay tune.
Please check out Dish Cooking Studio for more information on class formats, event formats, calendar, recipes, and more.
Thanks for coming by.