Culinary Feasts

Charlotte Observer, The (NC)

August 27, 2006

FOR TIPS FROM A PRO, SIGN UP FOR A COOKING CLASS
NOW I CAN IMPRESS MY DINNER GUESTS WITH 5 YUMMY APPETIZERS

Author: EMILY A. BENTON, Staff Writer

Ever since I got a real kitchen outside of college, I've been all about home-cooked meals and small dinner parties with friends.

Recently, I signed up for the "Appetizers to Die For" class with chef Ben Goldstein at Secret Ingredients at Northlake Mall. I wanted to learn more recipes to impress my guests.

The cooking class is in the back of Secret Ingredients, in a state-of-the-art kitchen equipped with all the supplies sold in the store. "Students" sit at an L-shaped bar surrounding the countertops and stove.

I showed up at 6:30 on the dot (classes are set to run 6:30-8:30 p.m.), but all the seats in front of the stove were taken, so I placed myself next to the sink. I still had a good view of the kitchen, and a strategically placed camera sent images from the stove to a flat-screen TV on a side wall.

The class started the way I wish most classes did: with a complimentary glass of wine.

Chef Goldstein pointed out our pamphlets at each seat that listed the recipes we would learn and some cooking tips such as ingredient definitions and how-to's on chopping. I found this very helpful.

Goldstein is a friend of Secret Ingredients owner Nada Wellman, who recruits chefs from Johnson & Wales University and area catering companies. Wellman, who has a culinary degree, also teaches classes. Our first appetizer was something Goldstein picked up from his recent trip to Italy, and it had only four ingredients: pine nuts, white truffle oil, fresh parmesan cheese and zucchini.

The dish was easy and yummy, but mainly served to keep us from drooling as we began the remaining four recipes: wine and ham croquettes; salmon pineapple skewers with pepper glaze and lime creme fraiche; pea and shrimp samosas; and pork and shrimp dumplings with garlic oil.

A few minutes into the other recipes, a student asked Goldstein if these were his creations (he kept having to scan the recipe on paper and almost missed some steps). He said no.

I was disappointed to hear that, but Goldstein's upbeat personality was contagious, and the food was great.

No student cooking is involved unless you want to get your hands dirty - a couple of women volunteered to roll the croquettes, for instance.

Goldstein paused often to tell us basic cooking tips, which I think most of us could have done without. Also, since all the ingredients were chopped beforehand, it took a little out of the whole chef-watching experience.

But I did learn some new baking ideas and how to use ethnic ingredients. I was happy I could keep the recipe booklet, too.

My main complaint: The class lasted longer than two hours. I had to scoot out at 9:15 p.m. when the dumplings were just getting steamed. So I suggest not making any plans after the class!

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