O.K. So, I have never been one that has fallen all over myself by the presence of celebrities. I have never wanted to pay BIG bucks to see a particular band because I was SO in love with the band or a member there of. However, I do have to say that idea of taking a cooking class with Michael Symon overwhelmed me.
Bob got me a cooking lesson in comfort food with the Foodnetwork's newest Iron Chef for X-mas. He has 2 restaurants here in Cleveland and 1 he just opened in Detroit - Roast. He is an interesting character with an infectious laugh. His restaurant Lolita is the one that I raved about back in November.
I did take my camera with me to take some pictures. I was hoping to get one of me with him, but I chickened out. I didn't want to seem too much like a star crazed fan. But hey - I did get a few of him cooking.
He cooked/demonstrated the entire meal. It was Pot Roast over creamy cheesy polenta, a creamy tomato & blue cheese soup and a sweet potato & apple & pear crisp. He showed various techniques and fielded many cooking related questions in the process. I was very impressed by the amount of information that was provided and how much I learned even without lifting a hand to cook. Then after the demonstration of all of the courses, we were seated and served the meal with pairings of wine. YUMMY!!! can only describe the meal. I almost felt guilty that I left Bob and the girls to chocolate chip waffles. Almost. We also received cards with the recipes on them. I have made the pot roast 2 times once with the polenta and once with mashed potatoes. Bob prefers the mashed potatoes.
I wish I had the funds to take more of his classes because I have a feeling the vacancies will be hard to come by. He just won a James Beard award and is coming out with a cook book in November. Maybe next year.
Here he is explaining the importance of searing the roast prior to putting it in the oven.
Here he is whipping up the creamy tomato soup in the Vitamix Blender. (this is my next high end purchase - this commercial blender is INCREDIBLE. However, they have an annual sale - this weekend - mother's day - where they are 1/4 of the price. Which definitely makes it a little more palatable for an expense. One of those dream expenditures.)
Here he is making the crisp. He admits to having hot hands so he doesn't do desserts well. That is why he hires the best pastry chef that does all of the desserts for his restaurants. He doesn't do it very well and relies on his pastry chef to do it.
Bob got me a cooking lesson in comfort food with the Foodnetwork's newest Iron Chef for X-mas. He has 2 restaurants here in Cleveland and 1 he just opened in Detroit - Roast. He is an interesting character with an infectious laugh. His restaurant Lolita is the one that I raved about back in November.
I did take my camera with me to take some pictures. I was hoping to get one of me with him, but I chickened out. I didn't want to seem too much like a star crazed fan. But hey - I did get a few of him cooking.
He cooked/demonstrated the entire meal. It was Pot Roast over creamy cheesy polenta, a creamy tomato & blue cheese soup and a sweet potato & apple & pear crisp. He showed various techniques and fielded many cooking related questions in the process. I was very impressed by the amount of information that was provided and how much I learned even without lifting a hand to cook. Then after the demonstration of all of the courses, we were seated and served the meal with pairings of wine. YUMMY!!! can only describe the meal. I almost felt guilty that I left Bob and the girls to chocolate chip waffles. Almost. We also received cards with the recipes on them. I have made the pot roast 2 times once with the polenta and once with mashed potatoes. Bob prefers the mashed potatoes.
I wish I had the funds to take more of his classes because I have a feeling the vacancies will be hard to come by. He just won a James Beard award and is coming out with a cook book in November. Maybe next year.
Here he is explaining the importance of searing the roast prior to putting it in the oven.
Here he is whipping up the creamy tomato soup in the Vitamix Blender. (this is my next high end purchase - this commercial blender is INCREDIBLE. However, they have an annual sale - this weekend - mother's day - where they are 1/4 of the price. Which definitely makes it a little more palatable for an expense. One of those dream expenditures.)
Here he is making the crisp. He admits to having hot hands so he doesn't do desserts well. That is why he hires the best pastry chef that does all of the desserts for his restaurants. He doesn't do it very well and relies on his pastry chef to do it.
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