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Cooking Class Dinner-Hester Creek

Last  year, for my birthday, Don bought tickets for two dinners at Hester Creek. We had such a great time, we bought two dinner/classes this year for our Anniversary. We absolutely love these dinners-you try foods you probably wouldn’t make at home and…here it gets funny; you meet some really nice people. We did last year. Now, here is the rest of the story.

We arrived at Hester Creek, a little earlier than the stated time. Said our hellos to Paul Cecconi of Brodo Kitchen and his Sous Chef Haun (sp). So happy to see these two working together again and, Roger, Chef of Hester Creek. To us, it is like old home week.

We find our place at the table, where you oversee and learn how these dishes are prepared and, lo and behold, a group of 8 come in and sit down, as well as two other couples at the opposite end of the table. We introduce ourselves and realize they are the very same “crazy 8” we sat with, laughed with and ate our dinner with last year. Not only that, we were sitting in the very same seats. And the fun begins…..

Our menu for the evening was paired with wines of Hester Creek:

Beef Carpaccio Crostini with a 2012 Pinot Blanc – both were fabulous

Lobster Bisque with spiced cream and Gruyere Crumble-same wine-again. fabulous

Fall Squash Perogies with Chorizo-sidestrip Prawn saute, Argula, roasted garlic sage cream, paired with a 2012 Chardonnay. This was tasty and we are starting to moan….yet another two courses to go.

Heritage Angus Veal Cheeks and Crispy Sweetbreads over three cheese polenta, pickled yellow and red beet rounds, topped with a red wine reduction. The wine was a perfect 2011 Reserve Merlot.

Spartan Apple Doughnuts, with Rosemary caramel and lemon chantilly cream paired with a lovely 2012 Late Harvest Pinot Blanc. OMG these were super delicious.

What a super night for a couple of reasons. We watch Roger assist with the service of the dinner and you never see so much as a hint of ego between the three chefs. Gotta love that. And our 8 new friends. We love that you were here again and that you didn’t throw us out. Instead, we started planning a get together at our place while they are here again in two years and, once again, attend another cooking class dinner at Hester Creek. ( Apparently, it has to be 2 years….they think taking a European River cruise is more fun….go figure!)

Thank you Don for our gift together, Hester Creek  and Roger for having these dinners, Chef Paul and Haun (sp) and our new friends. Great night-many laughs. See you in 2 years……and don’t forget the seafood.

Roger, we will be back on Wednesday for  your class.

 

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The Lake Village Bakery

Cooking class number one and it was a real treat. The owners, Shannon and Sean, are young, energetic and trying very hard to make the best breads etc. that they can. Their products are local, the manner in which the breads and pastries are made are “old fasioned” and simply awesome to eat and treasure.

www.thelakevillagebakery.ca

They made three things last night: a lemon cream dessert. Never have I consumed such pure silk in the mouth as this. It is tangy and utter heaven. I would use this as a palate cleanser between courses. It is also a dessert when you add fresh berries, whipped cream and perhaps a little lemon zest.

Now this is a total surprise. Both the owners graduated from cooking school (as Sean put it) so they did a soup. A pea soup. Unlike anything you have ever had. Trust me on this. It is neon in colour (perfect for St. Patrick’s Day celebrations and I will be using it). The flavour is unbelievable and probably the best soup we have ever eaten. I kid you not. The recipe is on my other site and I am using it with Shannon’s permission.

They also gave us their recipe for creme fraiche, which they used as a garnish for the soup. I absolutely hate the store bought kind. This? I could use it on my cereal. Sooooo good!

The third item was their focaccio bread. OMG! I have never had such pleasure in eating bread. It takes a long time to do because you leave the dough in the fridge overnight and then, after bringing to room temperature in about 3 hours, you bake it.

Sean was saying they take 3 days to bake their breads and explained the process to us. You know, a lot can be said about the big centers with all the glitz and glam, but we have been introduced to numerous Chefs, wineries, recipes, techniques and tastes in two years and now know alot of these people personally. We have never met anyone yet that didn’t offer their knowledge freely to anyone who would ask them.

Local – absolutely. Worth it? – For sure. We would travel here from Oliver for our bread now rather than drive to Penticton as we have done for almost 2 years. The Bakery in Oliver has a lot to learn. Maybe they should have been here in the class with a “sold out” crowd.

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