Last week I took on another new adventure – to teach a cooking class at the Greensboro Children’s Museum Edible Schoolyard. In actuality, this was truly a group of very supportive old and new friends looking for a nice evening with good friends, scenery and food. I’m pretty sure sticking their hands in to a raw chicken and learning about vinaigrettes was just gravy. We all split up into teams to cook the meal together and then ate family style underneath the barn in the Edible Schoolyard. It couldnt have been a more perfect Fall evening to celebrate food and friends. Regardless of their reasoning for joining the class, I think everyone left very happy and full. I’ll post the recipes from our evening this week.
I’m looking forward to hosting another class soon. Perhaps you’ll join us?
See all the photos of the cooking class on my MMoM Facebook page.
Fall Off Mendenhall Cooking Class Menu:
- Rosemary Popcorn with Carrot, Ginger & Apple Cocktails
- Salad with Pears, Blue cheese and Pecans in a Lemon Vinaigrette
- Roasted Chickens with Potatoes and Mushrooms
- Sautéed Broccoli with Chili, Lemon and Garlic
- Pumpkin Flan