My first cooking class in over a year at KaTom with Barbara Tenney was filled with holiday delights.
On the menu:
Mixed Greens with Strawberry Cream Dressing
Fresh Orange Rice
Simply Steamed Asparagus
Macadamia Nut Crusted Chilean Sea Bass with Vanilla Lime Butter Sauce
Red Velvet Cheesecake
Barbara Tenney (pictured right) prepared and instructed this themed dinner from behind the counter. A camera above projected the steps for each dish.
The first course was excellent. Candied pecans in a salad + strawberries = instant happiness.
I was intrigued by the Orange Rice and it did not disappoint. Important tip: make sure that you rinse Jasmine Rice before cooking it to reduce the starch. There was still plenty of starch so I can’t imagine not rinsing it now. The orange flavor was light and made the side dish special.
I receive KaTom email announcements about cooking classes and signed up online through Eventbrite. It was easy.
After making a reservation, your party will be assigned a table with a good view of the cooking class. Each participant receives a copy of the recipes so bring a pen in case you would like to take notes during the lesson. Participants sample each course which tend to be full size servings, in my opinion. It can be a good idea to bring a ‘to go’ box if you have a small appetite.
I have had Red Velvet Cheesecake before, but this one was the best! Very fresh, light, and creamy. Bravo!
I heard that Barbara Tenney and the KaTom team are planning an Easter themed class in the spring. Sign up for email alerts or follow KaTom Kitchen Supplies on Facebook to get the latest news in regard to cooking classes. Tickets are limited right now due to social distancing so I recommend signing up within 48 hours if you see a class that interests you.