Sunday, July 15, 2012


Vance and I had a great date night on Saturday - a cooking class at Salud Whole Foods Cooking School. The theme was Farm to Table, and we had delicious ripe tomatoes, watermelon, butter beans and Vidalia onions.
Bruschetta with black cherry and yellow grape tomatoes, basil and S&P, on toasted whole wheat baguette.
Our menu included tomato pie, crab fritters with Tabasco cream sauce (yes, as delicious as it sounds), squash succotash, Memphis dry-rubbed ribs, watermelon and Vidalia salad and a peach cobbler with buttermilk ice cream. 
Vance and I were charged with succotash - definitely not part of my Yankee repertoire, but delicious. Butter beans, fresh corn, yellow squash, green onions, applewood smoked bacon and cream. This dish is a delicious summer side or paired with some sliced tomatoes, would make a great weeknight dinner.
My favorite part of meal, watermelon, Vidalia onion, feta and mint with a poppyseed dressing.
In addition to the great food, we had a light, slightly fizzy, white wine and a wonderful time! I will definitely be attending future classes. One minor concern - I had to pay to get Vance to actually cook - is there something wrong with that?
He looks cute in an apron, huh?

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