Hello Fellow Foodies,
You’ve been asking for this class so here it is: Party Appetizers! David Lawrence will show you how to make 6 no-hassle appetizers that will be the hit of your next party. David promises to make you look like a Kitchen Rock Star and you won’t even break a sweat!
Menu: Manchego Quince Skewers, Marinated Ahi Tuna with Edamame Puree on Wonton Crisps, Pan-Seared Filet Mignon with Horseradish Sauce on Crostini, Smoked Salmon Blinis, Goat Cheese Torta Strata and Salt Roasted Shrimp with Scampi Dip.
B.Y.O.B. Feel free to bring a bottle of your favorite wine to enjoy during class.
I wrote back to Chef Dave that I don’t cook. To which he said, “Thanks for your note. I’ve just been incredibly busy shooting my show, meetings and getting ready for the launch of the Hyundai Appetite for Adventure campaign Monday. I met with my producers yesterday and got to see a bit of it. I would definitely love to have you and your husband at my upcoming class.” And here, Dear Beaconeers, was the clincher: “I’m confident I can teach even you a little something in the kitchen.”
Hmmmm. Guess he doesn’t know me any more than I know him. I shot him one last e-mail: “Good luck having any cooking skills rub off on me…but I’m handy with wine and corkscrew.
I knew this much from Dave’s blog ForkingDelicous.blogspot.com: Dave was raised by a mom he likes to say, “Is a lot like Martha Stewart minus the poncho and clunky ankle bracelet.” He’s cooked for Chelsea Handler of Chelsea Lately fame, been on the cover of our own elite magazine (and at least 8 others) dances and drums on pans while hosting his Good Bite (www.goodbite.com) cooking shows… what will he do in person?
Eve Has Class
One of the first things I noticed after being greeted at the door were the more than three-dozen guests seated in Chef Dave’s kitchen. Some, like myself, were opening up the wine they had brought, but the majority sat patiently for the class to begin with 6 pages for the 6 menus in hand.
I’d never in my life attended a cooking class, but this room was charged with energy. All of which had one focal point: Dave’s kinetic movements.
He started by making sure he was properly miked, the camera was set on the right view, the large monitor positioned where all the guests could see what he was up to.
“You wanted this so here it is: 6 appetizers that you can make and wow your guests with…and I’ll get it all done in about two hours.” That was just the start. Dave could actually talk while he cooked. (My husband can attest that I can’t even talk while counting out scoops for coffee.)
“I’m the world’s most impatient person and I don’t like spending time making little piddly things like appetizers, so I’ve got lots of shortcuts for you like using pre-shelled garlic, pre-made crème fraiche, frozen blinis and shelled Edamame. And even though I’ll use a pre-made French baguette today, I have an excellent recipe for those of you that want it.” Everyone wanted.
Then, as he deftly worked on two to three recipes at a time, he regaled his audience with stories of meals he’s had to prepare “with no food smells” for picky guests and that, with a wicked grin, “Not that I’m judging.”
I noticed Dave wore no apron. And once, and only once, some item came whipping up and he didn’t loose a beat when he quipped, “Aw, I’m wearing it”. He “hit it” with salt and pepper, told jokes and, by querying his audience for comments, included us in his party.
We were given samples of all of the above recipes; the guests were reduced to Oh My Gods and Ahhhs. The only time we were silent. And while I enjoyed watching everything Dave made I had to give in, yes, I could make at least 3 of the items, as they required just a little oven time!
The Goat Cheese Torta Strata gave us three flavors of wow, the Filet Mignon with Horseradish Cream better than consuming an entire 14 oz prime rib just to bathe it in horseradish, Marinated Ahi with Edamame Puree was refreshing and colorful, Smoked Salmon Blinis simple and different, Manchego Quince Skewers introduced two new flavors to many of us and the Salt-Roasted Shrimp with Scampi Dip a decadent finish with some non-traditional tastes.
While we finished up our sample we got to watch a little of the before mentioned Hyundai “Appetite for Adventure” campaign for www.GoodBite.com: A food blogger is challenged to make a meal with whatever ingredients Dave picks up from outdoor markets. Dave then recreates the recipe and judges it. It was quite fun watching the video of him racing around LA Farmer’s market in his Hyundai…with the exact same amount of energy he brings to his classes, his cooking and presumably, his entire life.
Find Chef Dave, aka David Lawrence, for classes and events at his website www.chefdavidlawrence.com and for recipes check out his blog www.ForkingDelicious.blogspot.com, Facebook, and e-mail him at [email protected] You can also fill up with a purchase of his book, which had sold out at my class, “Boy Eats World!”
SCV Wine Calendar Highlights
Local TipS: Live Music at Wine 661, All Corked Up and Valencia Wine Co. tonight.
All Corked Up is offering a 25% Spring Chardonnay sale ends 4/3 (my birthday!)
Wine Tasting: Grape of the Night: Rhone Varietals at Valencia Wine Company at 7pm on Monday 4/5. Wines of South Africa 4/8 at All Corked Up 6-8pm. And don’t miss getting your tickets to Vine 2 Wine on 4/11: http://bettyferguson.org
Save the Date to MY ”E” Ticket: ”Watch Eve struggle with a corkscrew when she works at Valencia Wine Co. on Tuesday 4/27 from 4-9 pm for a % of the evening’s sales to benefit the Unitarian Universalist Church of SCV.” (Have I supported your charity? Then please come watch me TRY to work in a wine bar for mine. You can rsvp here - http://ning.it/9cvq9X)
Yours, in wine and out,
Eve Bushman- commentary
Eve Bushman is a local writer that specializes in writing about wine. You can find great articles by Eve on her blog at http://www.evewine101.blogspot.com or email her at [email protected]. Her commentaries represent her own opinions and not necessarily the views of any organization she may be affiliated with or those of the West Ranch Beacon. She is also now on Facebook and has a monthly column in http://scvelitemagazine.com
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