Lots of flavored balsamic vinegars to taste and olive oils too.
We were the first to arrive and were happy to watch the assistant prepping the ingredients for the class.
It was a nice big space with each person's place set with chopping board and knife.
Class started at 6:30. Just in time for happy hour!
Chef Famo greets us and then the cooking begins after he divides us into teams and gives us our recipes.
Our team gets right to work
We are making a Swiss Chard and Feta Tart
Mike jumps right in and helps with a lot of jobs. He's having a great time
and as always a natural in the kitchen.
The party of five ladies celebrating one of their birthdays are having fun and
are in charge of the olive oil cake.
Our team is ready to roast the fennel and lemons
After the quartered potatoes have boiled we'll be browning them with seasonings and olive oil
Mike is getting the pan nice and hot for the potatoes
In go the potatoes
After we have roasted the cumin seeds we place them in a mortar and add garlic and mash that into a paste. This is for a "Charmoula" sauce to go with our whole roasted fish.
Mike grates some hard cheese over the Broccoli with olives and grapes.
At last it's time to eat! Mangiamo! Let's eat!
Here's what we made:
Swiss Chard and Feta Tart
Roasted Whole Fish
Charmoula sauce to go over fish ( a delicious mixture of cumin seeds, fresh garlic, cilantro, parsley, lemon, paprika and cayenne and olive oil
Here we are with Chef Fama at the end of a great evening.Thanks to our daughter Aria and our son-in-law Daniele for a wonderful gift!