I’ve always wanted to take cooking classes. My palate has changed so much over the years and I really enjoy the thrill of making and feeding my family new menu options. When I saw the Mirbeau Inn & Spa was offering select cooking class I jumped at the chance to try one out. Sometimes living in a tourist town has its perks 😉
Each month Mirbeau offers limited size classes on various topics. This month was Raw Foods! I was really excited about it. Hoping to find some new meals or side dishes that would work with my Whole30-ish meal plans. While the class was not at all what I thought it was going to be about it was a wonderful class.
I arrived a little later than I had expected and headed to the desk and was told I could wait in the bar area for the rest of the attendees. At the bar I met Richard a charming bartender. We made small talk and even got a chance to chat about blogging and social media! Some of my favorite topics to discuss!
He explained that they had already had a few cancellations for the class, which bummed me out since our class ended up only being 3 people. After three days of rain though I can’t blame people for not wanting to be inside on a beautiful evening.
Once the other ladies had arrived we were led down to the kitchen area and introduced to Adinah our instructor for the evening. Our first lesson was on cooking Bread & Butter Pickles. Which threw me because that’s not raw? But I had no idea how easy they were to make.
I should explain that most of the recipes for the evening came from various cookbooks including White Trash Cooking! While I have no words about the title or cover art the recipes seem solid and anytime Mrs. Lynnwood Dyal offers commentary on recipes I’m keen to listen.
After the pickles we received a glass of Pinot and a spread of radishes, bread and butter pickles and okra. While I’m normally not a fan of okra this one was actually pretty good.And the radishes were my favorite of the three.
Up next was juicing! I’m not a big fan of juicing I find I’m hungry very shortly after drinking them PLUS the waste is incredible. I know the benefits the benefits of juicing but I just haven’t been able to make it a part of my regular eating habits. It was exciting to get a chance to sample some juice combinations that I would have NEVER thought of!
This green apple, ginger and lemon juice combination was amazing and the crowd favorite.
I snagged the recipe from the class for all you juicers! I can see this being a really refreshing alcoholic drink as well with a touch of vodka. The ginger adds a lot of flavor.
Green Apple Ginger Juice:
6 green apples- sliced remove core
2 halved lemons- juice only
2 inches of peeled ginger
Put through the juicer and enjoy!
Up next was a vegetable juice created from carrots, celery and cucumbers. It was tasty but struck me as more of an antioxidant cleanse juice. I enjoyed it but it lacked the bold flavors of the first juice.
We ended class with a berry smoothie created in a blender with greek yogurt strawberries, blueberries, parsley and lemon juice. Again I was excited since I make a lot of these types of smoothies. Normally I add in some protein powder for breakfast since it will hold me over a little longer than just the smoothie. I have never added parsley to my smoothies though and it did add a nice rounded flavor to the drink.
Even though I didn’t learn how to create a great marinade for an iceberg wedge salad I did learn some very handy tips and tricks for flavoring my drinks! The other two women the class were also very knowledgable about juicing and flavors. I loved the interaction when we spoke about other ideas for flavors. I gained a lot of knowledge about juicing and it spurred some other ideas for flavoring dishes.
I was not compensated for this post. I paid for this class with my own money and all opinions are my own.
If you want to learn more about the programs offered at Mirbeau Inn and Spa in Skaneateles, NY please visit their website here.
Question of the day: what is your favorite juice or smoothie combination?