My dear Geromino works at Parker Staffing Services and they had a "kick off 2016" party at Tom Douglas' Hot Stove Society cooking school. It was a complete blast! This is by far the coolest thing I've done all year. To begin we had wonderful gift bags in each; opening them we revealed a cool mug with our names and a picture of ourselves. It's a mug mug. I'll post a picture of it another time. Also included in the gift bag was a cookbook. Since Geromino loves me he gave me his copy of "Tom Douglas' Seattle Kitchen" and I had "Tom's Big Dinners". I can see why my husband loves working at Parker, everyone from the president seem very sweet and very supportive. The cocktails where flowing and this party's getting started!
Here's the president of the company, Debbie giving props to her peeps for a job well done. Everyone was cheering and from the get go I knew I was in for a wild time. We where divided into six teams of six or seven people and each stood at a separate work stations. We all had tasks to complete as we are about to embark on a cooking school, culinary party. But to start we had lovely little plates, with veggies and dip, potato croquet, and something?? on a polenta disk, all with champagne.
The Menu is Our team is working on the Maloreddus which is an ancient style gnocchi pasta made with semolina and saffron.
I think my team had the most work we had to hand roll, on a gnocchi paddle, THOUSANDS of little pasta pellets, the other teams could pause, look around at everything going on, but OUR team had to work non stop for 2 hours on this task. My thumb is still sore from using the paddle. I did learn alot about pasta.
Here's a picture of my lovely Geromino.
A selfie with our work aprons and a bunch of champagne on.
Gnocchi about to get boiled.
Finished product with Rosemary Cream Sauce. It was easily the best dish of the whole dinner.
Endive and Baby Spinach Salad with Candied Walnuts and Blue Cheese
Whole Roasted Wild Samon and Shitake Relish (Red Onion)
Roasted Broccoli with Lemon
Mushroom Crusted New York Strip Loin.
Salsa Verde that went on the Salmon
Here's the dish my delish Geromino was working on the Apple Galette with Vanilla Whipped Cream.
It was such an easy recipe for the dough that we made it at home the next day but I used pears and lingonberries.
What an excellent dinner with a group of swell peeps. I learned alot of cooking techniques and I learned about my husband's job. I wouldn't mind repeating this adventure.
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