Our friends Eric Fraudeau and Yetunde Oshodi, founders of the cooking school Cook’n With Class, invited us to help them celebrate the ten-year anniversary of their school. The party was held in the evening of the last Thursday of September…and what a party it was!
When we arrived, Eric and his staff were preparing savory dishes in the front kitchen.
In the kitchen in the back, Pastry Chef Sarah Tyler was preparing macarons and puff pastries. As the front kitchen was crowded with eager, hungry guests, we decided to start in the back kitchen, eating dessert first, and then proceeding to the main courses. What a wonderful way to start partying!
Sarah gave each of us careful instruction on how to fill macarons with cream from a pastry bag. We got to choose the flavor of the cream: chocolate, passion fruit, caramel, or orange blossom for the macarons and pistachio, praline, or Grand Marnier for the puff pastries.
Monique deftly filled a macaron with caramel…and then another.
I filled a macaron with caramel, too. Is this yummy, or what?
After eating our fill of pastries, it was time to return to the main kitchen, where Chefs Gonzales, Fraudeau, and Hebert were busy as bees preparing the courses.
There was a wide variety of tasty dishes to choose from. From top to bottom, left to right: Camembert cheese with fig and ham; Fennel salad; Roulade of chicken and mushrooms; Pissaladière; Bouillabaisse; and Beef Bourguignon.
And then we met some great people:
Then it was time to award prizes…
Party attendee’s business cards were placed in a casserole and several drawings were held.
And I won a cookbook! Les Marchés Français — Four Seasons of French Dishes from the Paris Markets was written by one of the Cook’n With Class chefs, Brian Defehr. The book’s photographs are by Pauline Boldt.
Monique won a prize, too! A certificate valid for a macaron class at the cooking school. I anticipate that she will blog about her experience there.
Then more desserts were served…
From top to bottom: Hazelnut Birthday Cake, Lemon Meringue Pie, and Fig Tart.
Following dessert came the entertainment…
A three-man ensemble played some of the weirdest music that I’ve ever heard, improvising on empty canisters and the oven.
A good time was had by all, thanks to the staff at Cook’n With Class!