The Chef Group has given me permission to share the recipes, more to come soon!
Two years ago my friend Jen and I went to some cooking classes at The Superstore and they were, how shall we say, disappointing? I adore The Superstore but sadly this class was more about watching someone cook for you than learning about food. Recently I found out that Sobeys had similar classes so we though we would give it a shot again. We are so glad we did!
The chef for that evening was very entertaining, knowledgeable and talkative. The turnout was fantastic, there were over a dozen people there very focused on learning about food. We lucked out because there was a bring-your-friend-for-free promotion so Jen and I split the cost and paid $7.50 each. That is $7.50 for three courses of food!
We began with the Vietnamese Beef Noodle Salad where I learned that you can make onion oil for salad dressing. Just chop up lots of onion and fry in oil to flavour it. Genius! I have seen garlic oil made but not onion oil before. The salad was quite light and the beef had lots of flavour thanks to the savory marinade.
As you can see, I ate every last bite! Then we moved on to the next dish, Spice Rubbed Beef with Chimichurri Sauce:
I love Chimichurri sauce on steak. It packs a wallop to your tastebuds with all that garlic and vinegar. I had no idea you could also put it on top of bread to make an herby bread! So smart, I am absolutely going to do that myself. This Chimichurri sauce was quite good but I prefer Everday Food’s Parsley Garlic Sauce. It is much more powerful but it is true, if you have that sauce you will have to be sequestered for days thanks to dragon breath.
When I saw that the chef would be making Pina Colada Cake within two hours, I was totally skeptical. How on earth was he going to do it? By making cupcakes instead. Clever! He made a white cake with some toasted unsweetened coconut inside. Using canned pineapple he made a glaze for the topping and finished it off with some whipped cream he made by hand. I really enjoyed how he demonstrated that baking is flexible and talked about how you can easily change this recipe and use different flavour combinations to suit your favourite flavours. I am personally considering making an apricot version of this cake now!
What a fun, educational and delicious evening we all had. Not to mention filling! I think we all went home with bursting bellies and I for one am going to take the rest of the week off and not eat red meat for a while. I truly loved Sobeys cooking class and highly recommend it to people of all levels of cooking and baking. It is so nice to hang out with other food enthusiasts and learn as a group. I will definitely be back for more.