How about a lil’ recap of last night’s Whole Foods Cooking Demo?
Last night Fanatic Mom, The Man and Miss EatingBirdFood all met up for another fun cooking class with our favorite chef Jesse at Whole Foods.
The theme was supposed to be grilling, but like most hot & humid Richmond summer nights, there was rain on the forecast.
Not to fear, Chef Jesse had a backup menu planned!
There was a vegetarian theme throughout, and I must say that I was a bit nervous at how it would go over with Mr. Man… guess we’re about to find out?! 😛
Cucumber, Jicama and Chayote Squash Salad w/ Grapefruit Vinaigrette
As much as I hate water chestnuts, I absolutely adore jicama (they are somewhat similar)… weird, I know?!
I had also never worked with or tried chayote squash, so I was excitedddd 😀
How cute is that thing??
The Man said it looked like a pear that just swallowed a sour lemon haha 😉
The salad was not only beautiful, but absolutely delicious!
This was so refreshing, a perfect summer salad to really cool you off. Would be great for an outdoor meal.
We also learned a fun trick to take some of the ol’ strength out of the red onion before adding to the salad, just soak in some vinegar for a little while and there you go!
The Man and I devoured this, we definitely want to make this again —> guess the vegetarian theme isn’t so bad, right honey 😉
A chilled soup made from leek, onion, potatoes and heavy cream.
I really liked the flavor of this rich soup, kind of like a delicious baked potato I would say? I think it would be best served at room temp (vs. chilled)… but who am I to change all the culinary rules 😉
Asian Tofu Taco w/ Asian slaw
Next up was the real test… tofu.
I knew that I would adore this dish, but wasn’t quite so sure Mr. Man would be in that boat with me if you know what I’m sayin’…
Cubed tofu baked up much like I like to do mine at home.
Then topped with the most amazing Asian slaw consisting of shredded cabbage, carrot, green onion, red pepper, diced ginger and topped with a dressing made of sesame oil, rice wine vinegar, soy sauce, mirin and a touch of mayo (trust me).
Drizzled with some hoison sauce (can’t wait to use this on barbecued items as recommended by the chef, this stuff is awesome!) and served tortilla style.
This was soooooooooooo good! And guess what… guess who loved it too (although I’m not supposed to leak that info to the internets and all… it IS tofu “babe” hahaha 😛 )
I guess eating tofu just doesn’t sound as cool to men everyone as it does to me… ?
Even the guy who was sitting next to me with his wife whom I initially “overheard” disapproving of this menu item scarfed the WHOLE thing down (and yes, there were expletives involved haha).
Yep. That’s how good it was, I kid you not 🙂
As if all this wasn’t enough, we finished the night on a sweet note with a Pineapple Basil Sorbet.
Holy ‘Grail’ is right… water, pineapple, sugar, fresh basil. That’s it friends.
And it’s local, from Fork Union, VA!
Not too shabby, not too shabby at all 😛
This was seriously a top notch night of eats! Thanks again to Chef Jesse for making out tummies happy happy.
If you have a Whole Foods near you, I’d definitely check out the various classes/demos/events that they offer. I’ve been more than impressed so far and we just love them all.
And with that, I’m out, have a great night everyone!