About May Globus
Vancouver City Editor May Globus is obsessed with the sartorial and all that surrounds it: art, design, culture, music and film. Oh, and she really likes writing about it, too. A left coast girl at heart, her Sweetspot finds just might show why the westside really is the best side.
There are about three or four recipes in my proverbial backpocket that I can whip up without a recipe in front of me and that can usually elicit favorable reviews.
But that's about all. Until last Tuesday.
I arrived at
The Dirty Apron Cooking School last week and was promptly greeted with a smile, a chic black apron and a little brown folder holding recipes to a three-course meal to be taught to us by
Chef David Robertson (who happens to as hilarious as he is talented).
So what exactly was on the culinary synopsis? West coast cuisine, of course!
Think Organic Balsamic Roasted BC Salmon and Shaved Fennel Asparagus & Orange Salad to start, Maple Roasted Berkshire Pork Tenderloin with Apple and Green Bean Saute & Herb Roasted Potatoes for a main and Lemon Basil Crepes with Ladner Berry Compote for dessert.
Yum!
After a demonstration by Robertson, we were sent in pairs to cooking stations -- if one of those stations were in my apartment, I'd be cooking every single night of the week (including weekends).
David Robertson showing us how to make our plate pretty
Once our course dish was created, we carried them -- artfully arranged and with an incredible sense of accomplishment -- to the communal dining room to eat. And each plate happened to come with an appropriate wine pairing, which certainly explained some of the jovial banter echoing off the dining room walls.
My salmon on fennel salad
FASHION's Rebecca Tay getting ready to cut her crepe and lay on the compote
Shannon Heth and local artist George Vergette enjoying the fruits of their labor
Iron Chef, here I come!