On Thursday night, we went to another cooking class at Home Hardware in Osoyoos. https://www.osoyooshomehardware.ca/ It was extremely well attended as Chef Chris Van Hooydonk was in charge. Chris also did the wine pairing, having worked at the Burrowing Owl Winery for the past five years and is extremely knowledgeable.
Don ‘t get me wrong, he is a very talented Chef and very personable. His recipes for the evening were: Oven Roasted Leg of Lamb with Mushroom and Goat Cheese Yorkshire Pudding and Backyard Stonefruit Upside Down Cake. The wine pairing for the lamb was a 2009 Syrah. Great!
The problem here was everything was pre-cooked, cooled and then reheated and only the wine for the lamb was present. We don’t go just for the wine, but there at least should be some conversation about what should or could be served with the dessert. Also this goes on record as the shortest night going. It was 1 hour and 5 minutes long.
What is needed at a cooking class is to watch a Chef go from beginning to end with wine pairings so we can see, smell and taste. Not be rushed through like there is somewhere else you would rather be. This was the impression given.
Sorry, great Chef, great food, just too fast, no smells, and the lamb and filling were stuffed into the yorkshire puddings. Not drawn out to fully taste and enjoy and then on to the next one.
Oh well, more classes to come.
