Saturday, March 13, 2010

Tapas with Folgarelli's

If you've ever thought that a local, one evening cooking class would be "too academic" for your taste(buds), let me remind you that a single cooking class is usually a fun, experiential  way to broaden your skills and enjoy a deliciously, lovely meal with a group of like minded foodavores.
I was looking forward to learning more about Chef Ron's (Folgarelli's Market) interpretation of Spanish Tapas, since he does such a marvelously good job with fresh pizza dough and tortellini's  (oh no, my secret is out) that I can find anytime in the freezer section at Folgarelli's. I shop there pretty regularly, since the food is fresh and top notch.  Where else can you find fresh Italian Asiago cheese and olives in vats, capicolla that melts in your mouth?, even a bottle of wine (I've never been dissatisfied)-ah, but i digress…
 What a treat to learn that the class would be held at Donna Folgarelli's house!  How intimately warm and inviting, and in true Italian fashion, with a kitchen large enough to entertain her entire family. And for this one special night as she kept our wine glasses full, we felt like her family- encouraged to enjoy the preparation of the food as well as  the enormously satisfying consumption of our many "little dishes" .

"Fresh" was the theme for the night, and I was so impressed with Donna's insistence that only the finest, freshest ingredients were used for our dinner.  Local fresh farmed chicken breasts, fresh red peppers, onions, fresh basil  and flat leaf parsley… I could go on and on, but i'm sure you can squeeze your own mustard! 
Chef Ron walked us through the steps necessary to make an appetizer of Shrimp and fresh vegetable Cevichi (pictured above), a fresh Gazpacho soup, an Artichoke and White Bean with Fresh Parsley and Garlic Vinaigrette Salad,  a main entree of Spanish Serrano Ham and Chicken Rolatta with an amazing red pepper and manchego cheese stuffing and to top that all off, the grand pooba dessert was a light and delicious Sponge cake with pears and Cabrales Bleu Cheese Sweet Cream Sauce (main course and dessert pictured above above). He was terrific and fun!  And by the way, three beautiful Spanish wines were served throughout the evening. I really did feel "weightless, precise and impressively persistent, with a filigree quality that is alluring"! ( that was one of the lines from the description of the Martinsancho verdejo- Rueda Spain 2008 )  And oh yes, that special wine is available at the store. 
  Oh my gosh, i really can't think of a better way to spend a thursday evening. Everyone had soo much fun!
 By the way, does anyone know what happened on Survivor ?  :)

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