About 20 of us neighbors gathered together for a cooking class by a local personal chef. The menu was a sort of cooking for dummies, an exercise in simplicity and fun rather than a cooking challenge or foodie snobbery.
So while some volunteered for prepping and assembling and the chef supervised, others, like me, mostly observed, had a cocktail (Pomtinis!), mingled and noshed. I walked away with great tips on how to properly filet salmon and wrapping the perfect spring roll.
Dessert was simple, refreshing and utterly fragrant: melons (honeydew, canteloupe and watermelon) in an orange blossom water syrup that was so intoxicating I wanted to bottle it up and wear it as fragrance.
As a parting gift from the chef, beautiful Borage sprigs and the recipes print-outs. Good times!
