Going Gourmet with the Golden Girls

It may be the off season here in Aspen with closed restaurants and empty bars, but sitting in our respective homes all day or night is not on our agenda. So far, our days are filled with hikes, drives, reading, baking, and job hunting (which is now over!!!). Our nights are filled with Monday Night Football specials, live music shows, bar hopping, happy hour, making dinners, and movies. The cooking class we went to on a Friday evening is the most recent addition to the entertainment.

Set in the basement of the Fraternal Order of Eagles (Old Man Loser's) Club, we were welcomed by a South African accent, french bread, and delicious cheeses. Obviously the manchego and brie won us over. H and I claimed our cutting boards as three other "students" came in, all in their 30s. Then a group of 5 older women, resembling the Golden Girls, came in all dolled up and laughing. This was going to be hilarious. And it was.

We were all arranged in a circle, collaboratively prepping all ingredients for the appetizer, entree, and dessert. That allowed for maximum socialization and laughter. The humorous energy of the vacationing Houston (retired) housewives kept Harmony and I fully entertained, with plenty to whisper about while we subtly snacked on more cheese.
  
So, on the menu: Butternut squash soup with toasted hazelnuts, spinach and goat cheese stuffed chicken breasts, roasted Mediterranean vegetables, Tuscan mashed potatoes, and red wine poached pears with creme anglaise. Hungry?

Although I consider myself a pretty good cook (thanks to watching Giada and Barefoot Contessa 24/7), I learned a lot of new things. Mostly vocabulary and technique. Do you know what a chiffonade is? Neatly stack the leaves of spinach (or any other leafy green), roll them up tightly, then chop the roll making little strips. Great for stuffing meat!


After chopping all ingredients, we moved into the kitchen to cook everything. Space was a little limited, so we congregated around the island and watched as one or two people did the cooking. In the mean time, Harmony and I made friends with the older women, dreaming they would ask us to be caretakers for their vacation homes here. Only like 2 hours later, we all sat down to enjoy the final products.

 

It was all delicious. The soup was smooth and creamy with a perfect blend of spice. The goat cheese and spinach gave a rich and flavorful spin on a normal chicken breast. And then the pear... The tang of acidic red wine reduction was very well complimented by the creamy and sweet creme anglaise, creating a light but satisfying finale. This meal will surely be replicated soon.

As the conversation and bonding over food started fading, the chef approached me and Harmony. She asked if we would be interested in being her assistants for some events coming up. Looks like we came out of this evening not only with a very happy tummy and leftovers, but an opportunity to learn more about cooking, catering, and entertaining!