Photo Gallery: Romantic Rendezvous at a Sicilian Cooking Class
If you’re looking for a romantic rendezvous, try a cooking class.
Sandy Springs was the romantic destination for two married couples, on Saturday. Instead of a typical double date at a restaurant, Jamie and Sam drove from Dallas, Ga., and Amy and Adam traveled from Covington to Hal’s Kitchen, where they prepared their own Sicilian dinner, with the help of Chef Jessica Ray.
It wasn’t all work over a hot stove. There was wine and bread and a good deal of food sampling as the meal was being prepared.
“What a fantastic day this is turning into," said Amy. “We were just looking for something fun to do online and this came up…This is better than having somebody cook for you.”
On the Menu
Arancine
Inside Hal’s Kitchen
Take it from a non-cook, to partake and enjoy No cooking experience is necessary. Chef Jessica creates a fun, easygoing setting and takes care to involve everyone in the cooking experience.
“It’s something that you can do as little or as much as you want,” said owner Cyndi Sterne, on taking part in the cooking activity.
She opened Hal’s Kitchen only a few weeks ago. Classes fall under a variety of categories; there’s a boot camp for novices, cooking for kids, “Chocolate Lover’s Dream,” pasta, seafood and the list goes on.
The Dunwoody resident is the former youth and family program director for the Marcus Jewish Community Center of Atlanta. She was originally interested in bringing her cooking classes to MJCCA, but when it didn’t come to fruition, her father encouraged her to pursue her dream at another location. He died last October.
“We talked about it everyday up until he died. I couldn’t think of a name and a friend sent me a text message the day after he died that said, ‘Hal’s Kitchen,’ and that was it,” Sterne said.
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Chef Jessica creates a fun, easygoing setting and takes care to involve everyone in the cooking experience. “It's something that you can do as little or as much as you want,” said owner Cyndi Sterne, on taking part in the cooking activity.
"They are known for their corn, but they always have plenty of produce. I know we have a lot of customers who appreciate that Cindy can give great advice about cooking," Foss said. Chatting up customers is something Cindy Westrum especially enjoys.
"I learned the hard way that underbaking results in an unattractive dough line in the cookies," said Cindy Mushet, author of "The Art & Soul of Baking" (Andrews McMeel, $40) and an instructor at Tante Marie's Cooking School in San Francisco.
She has no problem cooking dinner or helping me with laundry. There's not one thing she can't do. If she can't do it, she'll ask us to show her how to do it and she'll do it.” She uses a hand-held device which recognizes color for her.
“In February, Calvin Coleman met with Cindy (DeFrances, executive director) and Susie (Stachura, director of finance and human resources), and that got the ball rolling.” Emeril and Alden Lagasse chaired a capital campaign to raise money for the
Cookin' With Cyndi: A great idea for leftover roast beef
You could try other kinds of cheeses--Swiss or Provolone come to mind. I made our quesadillas two ways: since Don was more hungry than I was, I made a sandwich with two tortillas and the filling inside. Once the cheese melts, it's easy to flip it over. I then cut it like a pizza with my kitchen scissors. For me, I just used one tortilla, put the filling on one half of it, and folded it over for grilling.
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