This weekend, I helped my friend Ashley and her bridesmaids celebrate Ash’s bachelorette. The wedding is next month, and Nicole—being the maid of honor—felt it her duty to spring a surprise on the unsuspecting bride to be. 😀
And so, we found ourselves at Stonewall Kitchen.
(insert high-pitched, girly squeal here: __________________ )
Located in York, Maine, Stonewall Kitchen is the everyday chef’s dream.
Yes, they have free samples of their products to try, but that’s not the highlight (well, maybe partially.)
The real highlight is walking through the garden…
Walking through the back doors…
And finding yourself smack dab in the middle of the Stonewall Kitchen’s…well…kitchen. This is where the real magic happens. Where dishes clatter, carrots get chopped and where sometimes onions fly.
Just had to throw that in there. 😉
Nicole (you know her from Loving Simple Moments) had organized a cooking class for Ash, the bridesmaids and ME, being an honorary member…haha.
The bride to be was thoroughly excited.
Raising The Salad Bar w/ Cathy Walthers
Cathy Walthers, seen on the right, is the food editor of Martha Vineyard Magazine. She had such a beautiful flare in the kitchen. I love the way she handled her ingredients with such ease and respect, and the way she discussed each one. She stated that although she enjoys cooking healthy foods, she doesn’t want to be known in this way. She only wants people to find her food delicious and irresistible. So well stated!
She also brought in her own multicolored cherry tomatoes from her garden and she bought the arugula to be used for the salads from the farmers market that morning. Excited!
Making the “Pavlova” for dessert
There was lots of discussion about whole grains.
More specifically, wheat berries, and their mighty health benefits. The downside, of course, is their cooking time (40 minutes.) But as I learned from Kath on KERF, you can easily freeze them once they’re cooked, which saves loads of time.
First Course: Wheat Berry Salad with Watercress, Carrots and Cranberries
Second Course: Arugula Salad with Goat Cheese and Dates (!!!!)
(I loved them all, but this was one of my favorites!)
Final Course: Pasta Salad with Basil, Tomatoes and Fresh Mozzarella (and corn!)
Taco Salad with Goat Cheese, Cilantro Dressing (heavenly) and Baked Tortilla Chips
(I’m going to remake this dressing and spread it on EVERYthing!)
At this point, I was pretty full. I didn’t pace myself
very well at all.
But there is always room for dessert, apparently. Especially when it’s in the form of a gorgeous Pavlova with freshly whipped cream and blueberries (tis’ the season, after all!)
The inners was reminiscent of eating cotton candy, as it melted as soon as it hit my tongue. Sweet and soft.
The best part was the crusty exterior (and the whipped cream…ha!) The crust was crispy at first, but instantly turned chewy as I bit into it. The contrast of this with the whipped cream and the sweet blueberries was out of this world.
Needless to say, the wedding party had a blast.
We all admitted that we could have been rolled out of the class by the end, we were so full. I think it’s a little like a wine tasting, where you simply have to learn how to pace yourself…next time I’ll try and remember this. 😉
I hated it, obviously.
(In other words, I’m already planning on going back with everyone and anyone who will accompany me. 😉 )
Congrats to the bride to be!!
I can hardly wait for the wedding. 😀
QUESTION: Have you ever gone to a cooking class? If you ever decide to go to one, what kind of class would you like to do? I’d love to go to one on French cooking. Or making cheese or breads. 😀