As you all know I’ve been spending a lot of time in the kitchen as of late
trying new recipes. It’s been a lot of fun for me so when an invitation came from
Relish Culinary to take a cooking class with three of my friends, I couldn’t resist the chance to make a mess in someone else’s kitchen for a change.
Lauren Levy is the cook behind Relish Culinary and she started her business earlier this year teaching evening and weekend classes out of her very own kitchen. She offers an array of options from private lessons to parties (she’s hosted bachelorettes and corporate events) for veteran foodies and first time cooks. Lauren is happy to tailor each class to the experience of her students.
After much debate over our theme (there were more than 25 to choose from), my friends and I settled on Breakfast at Tiffany’s. With the holidays coming up and overnight guests coming to stay, we thought it would be nice to take breakfast beyond the usual eggs and bacon.
We arrived at Lauren’s beautiful Rosedale home at 7pm and headed straight to the kitchen. First on the menu was Baked French Toast. Much easier than standing over a pan for an hour making individual toasts, the dish features a caramelized pecan topping, can be made ahead and just pops into the oven. It was such a treat and bordered on dessert.
Next on the list was
Berry Parfaits with Homemade Granola. First Lauren showed us how to make granola extra special and festive by adding orange zest, cranberries and coconut. Once baked, she presented us with stemless wine glasses and showed us how to layer a parfait for perfect presentation marks.
Moving on, Lauren showed us how to whip up a batch of Lemon Ricotta Pancakes so flavourful and moist that we didn’t even need maple syrup (a staple in my house). Instead she simply garnished with fresh berries and served.
For a lighter brunch option, Lauren recommends
Sweet Potato Frittata with Arugula Tomato Salad. This dish starts out in the pan on the stove and finishes off nicely in the oven. Like the Baked French Toast, this recipe is so great because it can be prepared ahead of time and requires very little effort (leaving more time to spend with your guests).
Finally we finished the class with what I would have to say was my most favourite recipe, Baked Eggies. I absolutely loved this recipe for its simplicity and have already made it several times since the class. Lauren showed us how use ramekins to make eggs to personal taste and order. First we filled the ramekins half full with ingredients like cheese, chives, sausage, smoked salmon and tomatoes (or a combination), then we topped each one with a single egg being careful not to break the yoke (our group scored a perfect ten). Then we placed the dishes into a pan of hot water and placed that into the oven for about 20 minutes and voila! Lauren suggested hosting a brunch and making Eggies a DIY dish allowing guests to make their combination and I think that’s a brilliant idea.
I have to give my Relish Culinary class an A+. The atmosphere was relaxed, the class included just the right level of involvement and the food was delicious (Lauren even sent us home with the leftovers). But the thing I loved the most about the class was Lauren’s practical approach to cooking. Her recipes featured readily available ingredients and were easy to follow making cooking fun rather than a challenge. I actually felt like I was learned to cook dishes that I could make myself any day of the week.
I can’t wait to take another class and fingers crossed I won’t have to wait too long. I put Relish Culinary on my Christmas list. (Are you reading this T.?)
Photography by and courtesy of Joanna Rivard
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