In The Kitchen: Cooking Class Edition

I really enjoy cooking. Like, it is one of my favorite things to do. So when my friend Adam told me he wanted to do some cooking classes at Kitchen Conservatory, I was down for that! The first class we took together was a Mardi Gras themed Cajun-style boil, where we made not only a shrimp and crawfish boil, but an appetizer, sandwich, and dessert. If you’re in the St. Louis area and want to try a fun cooking class or are looking for a specific kitchen gadget, Kitchen Conservatory is 100% the place to go. I love it there!

The first thing that we made was an olive bruschetta on toasted baguette slices with provolone cheese, salami, and prosciutto. One group of the class put together the olive, tomato, celery, and olive oil mix for the bruschetta, while Adam and I slice the cheese and meats and then assembled the whole thing. I normally don’t care for olives, and I’ve especially never been a fan of green olives, but this appetizer was delicious! I even had to pieces because there was enough left over for us to take another serving. It wasn’t overly hard to put together and when I find the recipe, I will try to remember to share it with you all.

Olive Bruschetta w/ provolone, salami, & prosciutto on a toasted baguette slice.

The next thing that we went to work on was the chef’s take on a po’boy sandwich. Except since he chose to use a beef tenderloin he referred to it as a rich boy sandwich. This sandwich guys, it was amazing! The chef just kind of threw together some ingredients for a rub for the tenderloin, then we made a spiced mayo to spread on the toasted baguette, then layered it all together with some spinach greens and tomato. Again, something I will definitely post on here when I find the recipe because you need this in your life.

Rich Boy Beef Tenderloin Sandwich

Now the main event of the evening was the boil. And I will be 100% honest with you, this wasn’t my favorite boil recipe. I much prefer the one that Matt’s cousin puts on, but this one wasn’t awful. You could tell that the crawfish were frozen, but other than that everything was pretty tasty. There were mussels, shrimp, crawfish, corn, potatoes, and mushrooms in the mix. I didn’t actually have anything to do with making the boil, since another group in our class was in charge of that recipe. But it was still a good time. It was kind of funny because I was one of the few people who knew the proper way to eat a crawfish, but I was also one of the only ones who hadn’t been to New Orleans and had a true boil down south!

Yeah, I totally played with my food!

Last but not least, we made dessert. It was a bread pudding with homemade whipped topping and caramel sauce. Adam sliced up the bread and mixed the ingredients together for the “pudding” part and I made the caramel sauce on the stove. It actually had bourbon in it, and even though I am not a soggy bread fan, this shit was pretty freaking good. It did have a lot of dairy in it, so I didn’t eat my whole serving, but it is something that I’d probably make again if I had some bread pudding fans coming to a party I was making desserts for.

That caramel sauce though-I made that shit!

All in all it was a really good class and I felt like we made some really simple, easy to put together for a large group items. That tasted really, really good. Again, if you’re looking for a fun activity to do with friends or even by yourself, this place is right up your alley!

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