Posted by: groundsforsculpture | March 26, 2010

Cooking Classes at Rat’s Restaurant

By Richard A. Moskovitz, General Manager, Rat’s Restaurant

Success! Rat’s Restaurant hosted its first ever cooking class in January, and it was great! Upon arrival, our eight students got a tour of the kitchen, and were paired into working teams. After meeting Executive Chef (and now instructor!), Kevin Sbraga, they put on their aprons and got to work, assisted by two of our very talented sous chefs, Mike Orfan and Jose Adorno. This class (the first in a four-part series focusing on appetizer, fish course, meat course, and cheese/dessert course) focused on the starter. So Wednesday night, they got to make homemade spinach ravioli (including making their own pasta—check out the pics!), served over a bed of wild mushrooms and finished with a nutmeg-scented parmesan sauce. Delicious! And it’s a dish that will appear on the new Rat’s menu. Once everyone made and plated their food they headed to enjoy themselves at the Chef’s table, resident oenophile and Rat’s Beverage Manager Alan Hallmark, paired the meal with two wines: a Beaujolais Blanc and an Alsatian gewürztraminer. There were lots of smiles and everyone seemed very pleased.

Rat's Cooking Class with Kevin Sbarga, Executive Chef

Last class! After four sessions of creating delicious dishes, our students ended their cooking classes with delectable mixed berry clafoutis, and an amazing array of cheese. Alan Hallmark, our resident wine expert paired this last dessert course with three perfect wines: a German Riesling Spätlese from Reinhold Haart, an Austrian Riesling Auslese from Selbach-Oster, and a 2003 Sauternes from Chateau Lafaurie-Peyrayguey. We’re sorry to see this first session of classes come to an end, but we look forward to hearing about all the culinary success our students achieve in their own kitchens. Jusqu’à la prochaine fois…

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