Lots of people go here to escape, get energized, dine, golf, wine taste, explore and, oh, yes, take those wonderful cooking classes.
My friend, Chef Jacob, is a sous chef and conducts many of the culinary classes held at this beautiful place. The classes take place in a 1,600-square-foot teaching kitchen furnished with state-of-the-art equipment from Viking Range appliances.
Chef Jacob and others bring their individual and cultural specialties to the kitchen as they educate foodies like me. Their cooking classes are instructed at an introductory skill level, but anyone can have fun learning the basics they offer. The Culinary Studio is also available for private parties, corporate events and other cooking classes.
I came out to the 12 p.m. class to see Chef Jacob do a live demonstration, and it was a blast! Six couples joined me as Chef Jacob poured us a glass of white wine called Sauvignon Blanc ’09. He told us he would be making a Tapas Mediterranean dish. It was a pan-seared Diver Scallop with Tzatziki (cucumber dill sauce) and grilled pita. He gave some great pointers when cooking, too. For instance, when you want to sear something, heat your pan first, then add oil. When cooking meat, place food in a clockwork pattern. That way, you know where you started. I loved that useful tip! When buying seafood, the bigger the number the smaller they are. Look for seafood with U’s under 10.
I asked Chef Jacob which chefs he admired, and he said Mario Batali. I also asked what is his favorite dish that he prepares, and it is angus steak. After we all chatted and the scallop dish was complete, we all got to taste it, and it was Pinkalicious! I would like to thank Chateau Elan for the personal invite. I really enjoyed it! –tammie reed
Please check out their site to see all they have to offer at www.chateauelan.com.