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.
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| 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.
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| 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?
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| He looks cute in an apron, huh? |
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