Adventure stories from around the world, the kitchen, and the written word.
I took a second cooking class at Sur La Table last weekend and this time I convinced Keltin to go with me. The menu was Herb Crusted Tenderloin with White Bean and Wild Mushroom Ragout paired with Roasted Broccolini with Lemon and Toasted Garlic Breadcrumbs. For dessert we made Poached Pears with Prosecco Zabaglione. The
For Christmas I requested cooking classes, to make things easy I was given a Sur La Table gift card. So I promptly signed up for a few classes, the first of which was Classic French. I had a great time at the class, you get to make a main dish and dessert. We were a
