Absinthe cooking class and dinner [General]
2014 Jan 24
It was great! The big thing I learned was how to fold tortellini. We made squid ink pasta for those, and also some beautiful tender cavatelli. It turned out to be 4 hours of relaxed, informational, thoroughly enjoyable foodie fun.
The fresh pasta we made was whisked off to the kitchen and used to prepare some lovely dishes as you can see. These were served on individual plates with wine pairings. Kudos to Chef Garland for making this happen, donating his time, food, staff, and location (Absinthe Café Resto Bar) for such a worthwhile event.
I was invited to attend as guest of the winner of a contest held by the foodieprints.com blog. Don purchased the tickets and ran the contest to help drum up even more donations to the Parkdale Food Centre. Since my ticket was covered, I opted to keep karma in my favour by donating to www.parkdalefoodcentre.org directly.
The fresh pasta we made was whisked off to the kitchen and used to prepare some lovely dishes as you can see. These were served on individual plates with wine pairings. Kudos to Chef Garland for making this happen, donating his time, food, staff, and location (Absinthe Café Resto Bar) for such a worthwhile event.
I was invited to attend as guest of the winner of a contest held by the foodieprints.com blog. Don purchased the tickets and ran the contest to help drum up even more donations to the Parkdale Food Centre. Since my ticket was covered, I opted to keep karma in my favour by donating to www.parkdalefoodcentre.org directly.
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