Williams-Sonoma Cooking Class: Cooking for Couples

I enjoyed another class at Williams-Sonoma with this one presented by Chef Jason Daniel from Sazio and Starfish. Jason prepared Oven-Baked Brown Rice with Roast Tomatoes, Salmon Baked in Paper (Salmone in Cartoccio), and Watercress, Pear and Goat Cheese Salad with Sherry Vinaigrette.

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Due to the limited time and equipment limitations, the rice dish had to be altered from being oven baked to cooked in a pot on the stove as more of a pilaf. And, it was under cooked a great deal. You could tell that the dish had potential.

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The salad was great and it allowed the class to prepare the pears and pick watercress away from their stems. This dish was very good. And, I learned that the Huntsville area is one of the largest producers of watercress due to all the cold springs in the area.

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The salmon presented nicely with the parchment paper. The fish was very moist. Karen and I have done this technique and it is very easy to do.

Some items are copyrighted by Williams-Sonoma.

Free The Hops

Karen and I have thrown our support behind the Alabamians for Specialty Beer. The organization goes by Free The Hops. The group “is a grassroots, citizen-driven movement solely committed to lifting the 6% alcohol by volume and 1 pint container limits for beer brewed or sold in Alabama.”

There are many beers sold that are not allowed in the state of Alabama due to these restrictions.