Life becomes last minute. I wanted to attend this cooking class but when I showed up it was all full. Chef Kevin, (also the General Manager), told me that I could sit anywhere and watch but they already divvied up the portions, recipe sheets and menus. This is a combination of my notes while watching and a bit of actual blog posting. Click on the link below to get to Kevin's blog and the complete recipes.
As Kevin made the rounds and served the diners, while passing my table, he poured a glass of the Eggless Nog for me.
Made with Eggless nog: almond milk, vanilla, maple syrup, banana, cardamom, coconut, nutmeg, coconut milk vanilla ice cream, agave. This was like stepping back into the decadent world of old, creamy, vanilla, rich. Oh man. This is a holiday drink. I'm taking him up on the suggestion to add rum. It will have it when I make it tonight!
All of the recipes from the workshop can be found here on Kevin's blog:
Chef Kevin Archer
Now I'm sitting here smelling the onions, garlic, fennel and cumin cooking for the next dish, a Sausage Stuffed Kale.
|This was NOT my portion ... although it could have been! Quinoa Stuffing
|In the center a pumpkin and hemp seed pesto, quinoa stuffing, on top is the chorizo stuffing for the kale leaves, (sans kale leaves of course), and to the right, Brunch the next day oatmeal with cherries.
The next day of course is brunch and with a little bit of leftover oatmeal you can alway thaw out some frozen cherries, (or other fruit) like gogi berries, cranberries or blueberries and pour them on. If the tartness isn't to your liking or you just want to start the day with a sugar high there's always brown sugar, maple syrup or agave.
Enjoy. I did. And Kevin's creations can be enjoyed at the Jivamuktea Cafe on Broadway just south of 14th Street.