Learn, cook and eat

Once thought of as static, the culinary world is an ever evolving, dynamic, collection of tastes, flavors, foods and techniques of preparation. For “foodies,” there are always new places to try, new foods to eat and new trends to be considered.

One recent trend I particularly find interesting is the depth of knowledge that is associated with the food we eat or, for that matter, drink. Think about organic food and the potential benefits of its consumption. Think locally sourced and the associated freshness, flavors and textures. Think craft beer and the development of localized flavors and home brewing, or wine and the diversity of flavors and the vast array of food pairings. The examples go on, but the common denominator is knowledge. The more knowledgeable we become, the greater our overall appreciation of the food or consumption experience.

Recognizing consumers’ desires and willingness to learn; culinary professionals are creating a multitude of local events designed to entertain and inform. Forks & Corks, Sarasota’s annual wine and food expo, not only provides a range of wine dinners showcasing various restaurants and wineries, but it also offers its educational component: Forks & Corks University for even deeper learning.

While Sarasota restaurants have offered wine-and-food-pairing dinners for some time, the frequency and number of these types of dinners has significantly increased. Local craft brewers are partnering with restaurants to provide beer-and-food-pairing dinners. Recently, I've even noticed new entrants from the spirits industry participating in Michael’s on East’s 2nd Annual Whiskey Obsession, scheduled for Friday March 28, and The American Still Life Spirited Dinner offered by méLange on Sunday March 30th.

Tasting and pairing foods are one level of knowledge, but actually learning about the foods’ characteristics and preparation can provide a deeper and broader education. We recently participated in an Italian cooking class offered by Casa Italia. Designed as a cooking demonstration, the class is oriented to those individuals looking to improve their primary culinary skills in the kitchen. Four dishes are prepared with some hands-on experience and a great degree of interactivity with the chef. Even though the class is more appropriate for the home kitchen novice, everyone will pick up a couple of tips to assimilate into their skill set. Our class prepared the following:

Chicken Scampi with Mushrooms Eggplant Rollatini with Ricotta including Basic Tomato Sauce Ziti with Zucchini and Breadcrumbs Zabaglione over Panettone with Fresh Berries

The class ran from 6 to 9 p.m. with first food being served around 7:45 p.m. The cost was $55 per person. Since we had 14 people, we were able to arrange a private class and share the experience with friends. This option provides a nice alternative for dining and socializing.

Here is a survey of other cooking classes being offered in the Sarasota area:

Chef Giuliano Hazan hands on cooking class

Mattison’s Cooking Classes

Cooking Classes at Euphemia Haye

So why not try an educational alternative to the standard dining experience by trying one of these classes? I think you'll find such an event to be an enjoyably educational experience. Learn, cook and eat!