online cooking class with 41 North
Last night I participated in something I would never have dreamed of doing prior to the coronavirus; an interactive cooking class via Zoom! Hosted by 41North, in conjunction with local chef team Patrick and Kaylee Ayres, the class consisted of a three-course meal featuring key ingredients from the farm. Together, we all made the same dishes with Patrick and Kaylee answering our questions, offering suggestions and even letting us know if our cakes were done! It was a family event for all of us with kids helping in the kitchen or stopping by to wave hello, intrigued by what we were doing. For two hours, we connected, laughed and cooked together. I almost forgot that we weren’t actually together in one kitchen! In my earlier days, I used to guide guests on cooking and hiking trips in Tuscany. My favorite part of the day was the time spent in the kitchen. I always loved how the group connected as we cooked together. This Friday night Zoom experience brought back those memories and reminded me why cooking is such a great activity. It’s fun, creative and a way to connect and engage with each other. I was skeptical if the connection and engagement would happen over an online experience but I was wrong. Together, we were all cooking the same meal at the same time helping each other and sharing as we went. We were engaged and connected. Wow!
The three-course menu was ambitious but we managed to complete it in just under two hours. Here is what we made:
Bibb Lettuce Salad, Young Mustard Greens, Buttermilk Dressing, Grapes, Crispy Shallots
Roasted Ribeye, Cauliflower, Creamy Orzo
Coconut Cake with Kaffir Lime Leaf Glaze and Caramelized Pineapple
As we cooked, Patrick and Kaylee shared culinary tips with us and showed us new cooking methods and ideas.
Chef Team Patrick Ayres with Destination Hospitality and Kaylee Ayres with BabyCakes.
Although I love to cook and spend hours each day in my kitchen, I had never made many of the dishes on the menu; creamy orzo, buttermilk dressing, crispy onions, kaffir lime glaze and caramelized pineapple were all new to me! It was great to be challenged and try new flavors and combinations. The buttermilk dressing and crispy onions were big hits with my family. The creamy orzo made with cream and yoghurt and sprinkled with basil was another dish I have never made but was simple and tasty and I will definitely make this again. Searing the ribeye steak in melted butter with garlic and thyme on the stove top was delicious (and made the kitchen smell divine) and finishing it in the oven ensured it was cooked to perfection. I was a little skeptical but I figured that I had to trust Chef Patrick and it worked out great. Our daughter loved the coconut cake (yeah!) and the lime dressing and the caramelized pineapple elevated it to a fine dining experience in the comfort of our own home.
I can’t wait to participate in another cooking class. Although next time I will enlist the help of my husband to help with dishes as we cook (there were a lot of dishes in the sink at the end of the night!) and remember to drink my wine as I cook! A big thank you to Patrick and Kaylee Ayres and Jay Hirschfeld with 41North for your creativity and innovation during this crazy time. Let’s do it again soon!
Salad Course - I substituted oranges for grapes. Loved the crispy onions!
Ribeye with crispy onions, creamy orzo with basil micro greens and roasted zucchini