The class is both participatory and a demonstration. There are plenty of chef's knives and cutting boards to go around if you feel like helping out. We were wowed by the quality of the ingredients: ie; Macon Villages Chardonnay for the bearnaise, certified angus aged prime filet ($34/pound) and restaurant quality NY strip ($19/pound). Chef Cynthia shares culinary tips and demonstrates some tricks she's picked up to make gourmet cooking easy. Mouth-watering aromas teased us all night, until we finally dined - or rather feasted -- on her creations. Chocolate Chip Meringues - a smart way to use egg whites left over from the bearnaise sauce - completed the cooking lesson.
Delectable is the only way to describe our meal. And unlike other cooking classes, where you are lucky to taste a couple of mouthfuls, large platters are passed around. The night we went, there were seconds and leftovers which Chef Cynthia packed up with recipes to take home.
Cooking class menus run have run the gamut from Asian to Mexican; this spring, book a spot for April In Paris (Bistro fare), Mediterranean Voyage (ratatouille & Cornish hens) and Global Grilling (king crab, green curry aoli, pan-asian skewers) - no passport required. Pick up a Culinary Workshop brochure with a complete list of classes at Brookdale ShopRite (kid&parent classes on Saturdays, too). Register by calling customer service at 973-338-4141, ext 101.
I usually go to Shoprite on Monday nights and I can honestly say that the counter is always full the what they cook always smells fantastic. Haven't tried it yet though.