Strawberries are in season so when I saw the menu for Barbara Tenney’s cooking class for May 13th, I signed up right away. I alerted friends and marked the calendar for a class that was sure to please everyone. Janice and I can report that it was an absolute treat.

A nice table was waiting for us when we walked into KaTom kitchen.

Menu

Green salad with berries and raspberry vinaigrette

Steamed asparagus

Grilled chicken with strawberry barbecue sauce and strawberry salsa

Strawberry lemonade cake

The kitchen was prepped and ready to go.

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I was very interested in the strawberry barbecue sauce. It was worth all the work and ingredients to make it.

The strawberry salsa was light and complemented the main course without being very sweet. I would have never thought to combine strawberries with avocado—but it was very nice.

And now, for the piece de resistance!

The strawberry lemonade cake was perfection!

The cake was a perfect blend of flavors, with a delicate lemon undertone throughout the confection. The icing was not too sweet and balanced the two fruit flavors perfectly.

One more view…a slice of heaven!

At the table next to us, we saw local friends enjoying an evening out. You never know who you will see at at KaTom cooking class.

I always enjoy arriving a few minutes early so we have time to shop. There are many grilling utensils and summer items on the showroom floor now. This gadget looks convenient.

Make sure you check the ‘discount’ area because you never know what treasure you may find there. I have purchased several pieces of glassware in my recent trips to KaTom.

To find out about more cooking classes, follow KaTom Restaurant Supply on Facebook. On the menu, click ‘events’ to see classes, demos, and other information. They are planning more summer events so stay tuned!

Here is a link.

https://www.facebook.com/KaTomRestaurantSupply

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.

Buen provecho!