You can learn so much from reading the latest blog posts, especially the foodie/cooking blogs. If you step out of your culinary cyber world and into the reality of a cooking class though, I believe that will enrich your abilities, not to mention your sense of taste so much more.
Taste and Technique Cooking School hosted a class last night taught by Executive Chef Dominick Rizzo from Pazzo Restaurant in Red Bank, NJ. The chef is a young CIA educated force of energy and electricity who talks at the speed of light and moves even faster. He also has a wicked good sense of humor and a strong use of the English language, getting his point across with colorful phrases.
Seasonal Trio of Local Jersey Products
Chiffonade Arugula, Endive & Port Wine Poached Pear Salad
Homemade Garganelli Pasta with Asparagus in a Sambuca Cream Sauce
Fennel Dusted Veal Oso Buco with Charred Sabba
Roasted Butternut Squash with Toasted Pumpkin Seeds
Chocolate Bread Pudding with Vanilla Bean Sauce & Fig Saba Compote
Chiffonade Arugula, Endive & Port Wine Poached Pear Salad
Homemade Garganelli Pasta with Asparagus in a Sambuca Cream Sauce
Fennel Dusted Veal Oso Buco with Charred Sabba
Roasted Butternut Squash with Toasted Pumpkin Seeds
Chocolate Bread Pudding with Vanilla Bean Sauce & Fig Saba Compote
The menu sent to me in advance was intriguing. Let me break it down for you... 
The trio of local seasonal products making up the appetizer were an herbed goat cheese on crostini, a roasted cauliflower on crostini and an aromatic fig wrapped in prosciutto. Of the three, the fig, made aromatic by dropping it into a "screaming hot pan" for a minute was delicious and so was the cauliflower. The goat cheese quietly, did not stand up to its counterparts. So I learned that a perfect and beautiful fresh fig just barely heated has a less raw fragrance to it. It was an awakening for me.
The trio of local seasonal products making up the appetizer were an herbed goat cheese on crostini, a roasted cauliflower on crostini and an aromatic fig wrapped in prosciutto. Of the three, the fig, made aromatic by dropping it into a "screaming hot pan" for a minute was delicious and so was the cauliflower. The goat cheese quietly, did not stand up to its counterparts. So I learned that a perfect and beautiful fresh fig just barely heated has a less raw fragrance to it. It was an awakening for me.
The salad comprised of pears poached in port, chiffonade of endive, "heirloom tomatoes", and arugula was dressed with a raspberry vinaigrette and then drizzled with Saba. This is one of the reasons that you should take a class if you want to up the ante in your home kitchen.
The making of the pasta...Chef Dominick turned this portion of the class into theater art. The stretching and folding of the pasta in and out of the machine was magical. He never flinched, never lost track of what he was doing.
Then there was the cutting, rolling and texturing of the pasta. First of all, the tools of the trade were brought out to ooh and aah over. Maybe it was just me doing this, but check out the 6 wheeled pasta cutter and the board used to put the ribs in the garganelli. The things I learned about fresh pasta, how to make it, how to store it, how to cook it and how to save it were worth the price of admission.
We could have stopped here and I would have been so happy.
Then there was the fennel dusted Oso Buco which the chef had actually braised for 3 1/2 hours the night before. He demonstrated how to saute the mirepoix of carrot, celery and fennel and brown the meat before adding the wine and water and popping it in the oven. The pan on the stove next to the saute pan has diced pancetta cooking in it. Chef did not bring pumpkin seeds to add to his roasted butternut squash so he improvised and added the pancetta. This was a game changer for me. If you have been reading my blog for any length of time, you know that we have gardens that produce magic multiples of butternut squash and that I always add pumpkin seeds to the dishes I make with it. The salty, earthy flavor of the pancetta was an event for me, a palate pleasing surprise...a who knew these two foods would be so wonderful together... and this is why I like to attend these classes.
The Oso Buco and butternut were so complimentary and the marrow from the bones a hidden treasure. The person next to me asked "Is marrow still in fashion?" and I thought to myself, "When was it not?".
Everyone was full...there was a lot of food! However, the chef was not finished. There was dessert... 
This picture is chocolate bread pudding with a vanilla bean creme anglaise on top of a fig compote. Again, it would have been enough to make the bread pudding, but it is an educated chef who can add the creme and compote and know that it will not only be delicious but will not be gilding the lily. It was as good as it looks!
This picture is chocolate bread pudding with a vanilla bean creme anglaise on top of a fig compote. Again, it would have been enough to make the bread pudding, but it is an educated chef who can add the creme and compote and know that it will not only be delicious but will not be gilding the lily. It was as good as it looks!
Taste and Technique hosts many basic classes taught by local chefs, college instructors, and other culinary wizards. If you live in the area find their catalog on line and book a class...it is more fun than going out to dinner and just as delicious.
This post is being linked to Designs by Gollum for Foodie Friday.
♥, Susan
Oh, Susan! The dessert alone was worth taking the class for, and that chef is some major eye candy, too. LOL! He's a doll, and a doll who can obviously cook! I wonder if he'd like to meet my niece???
That food truly looks delicious. I love figs. I wonder why, though, the goat cheese didn't hold up. That's always a personal favorite with me. I just had a goat cheese and artichoke pizza.
I would love to do this, but I am so intimindated because I can't boil water without scorching it. My niece went to culniary school and is a chef in NOLA. I wonder if she'd take pity on me and teach this old dog some tricks??? Find out if that guy is married, and we'll set them up. Wouldn't that be something??? ;-)
Thanks for sharing. I want that dessert.... NOW!
XO,
Sheila
Posted by: Sheila | October 26, 2011 at 05:25 PM
Why haven't you started writing a cookbook!
Keep up the good writing :)
Posted by: Brian | October 26, 2011 at 06:04 PM
Have to say it all looks good and the description made me want to eat up even though I just finished dinner!
App's looked great, pasta,mmm.
What is Saba? Asparagus cream?
Oso buco looked awesome and dessert looked like a great finish!
Looks like fun and delicious!
Posted by: Bruce | October 26, 2011 at 06:57 PM
Cooking classes are so much fun, looks like a great time and some very good eating!
Posted by: Carol @ There's Always Thyme to Cook | October 26, 2011 at 07:00 PM
Looks like a great night Susan! Also one where you ate very well... my favorite kind:@)
Posted by: HappierThanAPigInMud | October 27, 2011 at 04:15 PM
Sure sounds like someone had fun. Good for YOU! The dishes are merely the sweet icing on the cake!
Posted by: Louise | October 28, 2011 at 01:50 PM
You are so fortunate to be able to take these cooking classes, Susan!
Sheila can have dessert -- I want that pasta! I like to make fresh pasta, but I'm sure there are a million things I could learn about how to make it better. The dough looks yellow--did Chef Dominick add eggs? The asparagus sauce sounds divine!
I often make a pasta sauce using sauteed shredded fresh fennel, onions and anchovies with a splash of annisette instead of the sambucca the recipe originally called for. It is served sprinkled with toasted bread crumbs. My husband loves it!
Posted by: Pat | October 28, 2011 at 06:06 PM
Omg I could hardly believe that class and that meal. The garganelli alone sent me longing.
Posted by: Ciaochowlinda | November 01, 2011 at 03:54 PM