September 12th, 2014
A great mid day activity in Rehoboth Beach, Delaware, that I am not sure if you already know. Through September, on Tuesdays, and beginning at 11 a.m., you can start your mid day with a cooking class….here is how it works.
It is called Cooking Rehoboth. You can get more info., by visiting http://www.cookingrehoboth.com, but, in the meantime, even though I have not attended this weekly event, I can pass on the info., before September flies by.
The cost is $75 per person. Group discount for 2 or more, as well.
Location? The Rehoboth Beach Farmers’ Market at Grove Park, located next to the Rehoboth Beach Chamber of Commerce and The Visitor’s Center in Dowtown Rehoboth Beach, Delaware. More info? http://www.rbfarmersmarket.com/map.html.
You will start in the instructor’s kitchen which is around the corner. Beginning with a pie crust, takling about the culinary heritage of Delmarva…pie crust done and then in the refrigerator. Off to the Rehoboth Beach Farmers’ Market, http://www.rbfarmersmarket.com to find fresh fruit to put in the pie. There is always plenty of fresh fruit at the Rehoboth Beach Farmers’ Market. It will be a surprise, though.
Shorter days and cooler temperatures bring a different atmosphere to this market. It will be a great experience to shop, then cook, and….Eat!!!
Never a lack for seafood at the market, but at times, meat and poultry are not available on that particular Tuesday. The chef might have to order fresh meats ahead of time. That is all that might be pre-planned. The rest of the meal will be an unexpected surprise….you will have to see what’s available at the market that day.
The lunch will be casual, yet elegant. It will be easy to make so that you can do so, as well, at home.
You can watch or, as they say, roll up your sleeves and enjoy the moment.
I think it sounds great!! Have a good day.
April 23rd, 2013
It was supposed to have been just one signature event….but the public wants another one. “Tune Your Palate” is an innovative cooking class from former Bad Company Bassist, Paul Cullen.
Paul artfully blends his passion for cool music, jazzy wine and divine cuisine into one signature event. He will demonstrate how to make his Italian cuisine, such as handmade ravioli, gnocchi and ricotta cheese. All this while pairing his delicious wines and playing an intimate concert to finish the night.
The Cordrey Center, a garden event venue, is located at 30366 Cordrey Rd., Millsboro, Delaware. 19966. It will only take you 2 turns off of Rt. 24. The event is from 6 p.m. until 8 p.m. The cost is $30 per person. For reservations, please call 302-945-5853.
The evening will have an added bonus with an artisan cheese tasting/demo with Andy Meddick of Morgan and Gower Cheesemongers of Downtown Rehoboth Beach. Also available will be handmade breads from Old World Breads.
The first event was a success; this second one should be a sellout, as well. Talk to you later!!
January 23rd, 2010
One of the nicest things about the second season, here at the beaches, is the laid back attitude we all get. Not lazy but really relaxed because it is quiet; being able to park anywhere, and no waiting lines, it’s such a treat. Don’t get me wrong, I love the visitors to our beaches and the energy they all project, but at this time of the year, I am really enjoying this.
You know, “Cooking is like love. It should be entered into with abandon or not at all.” By Harriet Van Horne.
With that in mind, the Usual Suspects, signed up for a cooking class at Big Fish Grill. I wrote about this very popular restaurant back on December 11th. You can click on the left hand side of this blog, on that particular month and scroll down to that date in order to see it.
Inside Big Fish on our way to Cooking School
Big Fish Grill is located on 20298 Coastal Highway, Rehoboth Beach, DE 19971. Tel. is 302-227-9007. The website is www.bigfishgrill.com.
The Usual Suspects above mentioned are a group of my friends that are ready to do anything on a moment’s notice. Debbie, Roberta, another Debbie and Brennan have accompanied me kayaking, to breakfast at Crystal in Rehoboth Beach, and to Liquid Assets in Ocean City, Maryland.
Besides being good friends, we all have a strong interest in food and decided to go to this class, make the best of it, learn, and savour every mouthful of the coming feast. And, that’s exactly what we did.
A busy kitchen with Expediters
Big Fish Grill is one of those restaurants that is busy all the time. Summer season, second season, hurricane season, nor’ easter season, you name it; no rest for this group. I like it best in the fall and winter. Susan, their manager, said today, you can kick back in their casual atmosphere and the restaurant is more subdued. In the summer it is busy. People coming and going; enjoying their food and out the door to explore whatever the beaches are offering.
Big Fish Grill has been offering cooking classes and they have been well attended. Today’s class had about 22 people. Some of them had already been to these classes in the past year.
Our Chefs were Marcus and Joe. Susan was non-stop. She knows every aspect of the restaurant and its food preparations. They would attempt to give us the ins and outs of a very well run and organized operation; their techniques and suggestions.
Marcus on the left and Joe on the right
We all gathered in the main part of the restaurant and had coffee and baked goods. The agenda was as follows: An introduction, with a tour of Big Fish Seafood Market and the proper fish cutting technique. It was harder than I thought, but Fidel made it look so easy.
Fidel and the Red Snapper
Learning to Fillet Fidel's Red Snapper
We entered the seafood market where already every fish was perfectly displayed for the week-end. The only fish that is received frozen is the Chilean Seabass since it comes from Chile. Everything is made in-house with the exception of the candied nuts that go into some of their salads. Spices and dips are available for purchase. A favorite of mine is their smoked fish dip.
Ready to Go Items at the Seafood Market
Then, the appetizer demonstration with a Tuna Tartar with a Crispy Chip, Oysters Rockeffeler and an Arugula Salad with Lemon Thyme Vinaigrette. Heaven was near.
Marcus ready for Tuna Tartar
Ready for Oysters Rockefeller
A discussion of pairing wine with food and cheese; then a wine and cheese tasting. Susan told us that Big Fish wants to offer wines that complement a meal. They are not looking for mark-ups. Some of the ones sampled today were the Sauvignon Blanc called Saint Supery from the Napa Valley. A Chardonnay called Natura from Chile. A Cabernet called BV from the Napa Valley that was one of their heavier reds. And, a Pino Noir called Carmel Road. She suggested drinking the wine with cheese and enjoy the sensation it would produce. One of the cheeses that I really liked was called Morbier. This is a semi-soft cow’s milk cheese from France and it is named after the Village of Morbier in Franche-Comte in Eastern France. The color is ivory; it is soft and slightly elastic. You can recognize it by a black layer of tasteless ash separating it horizontally in the middle. Aging time for this cheese is 45 days to 3 months.
Susan explaining wines
Wine & Cheese Tasting
The entree demonstration was the culmination of the class with 4 dishes; Mojito Marinated Snapper with Pico de Gallo. Yes, that was the fish I fillet. Citrus Rubbed Salmon from the Summerhouse menu, Pan Seared Rib Eye with Horseradish Cream and the ever popular Big Fish Mashers. All fantastic dishes that were quickly devoured.
Mojito Marinated Snapper with Pico de Gallo
Citrus Rubbed Salmon
The sweet ending was sinful. At the beginning of the class, Sandra made the brownies from scratch so they would be ready for dessert. Sandra also handles the crabmeat for Big Fish. Can you believe this restaurant uses 600 lbs. of crabmeat per week in the summer?
Sandra preparing the Brownies
Sweet Endings at Last!!
Big Fish Grill said that they are passionate about creating consistently good food everytime. They will tweak, improve, and develop recipes that will keep us asking for more. Their commitment to superior quality of ingredients, a dedicated staff and a friendly disposition made us really enjoy this day.
Gracias a Sandra y a Fidel por su ayuda en este dia. Los “brownies” estaban deliciosos y aprendi como limpiar el pescado. Buen maestro, Fidel.
Note: Please check the website for more information. The schedule for the 2010 Cooking Classes is posted, as well as information on their other restaurants; the Summerhouse in Rehoboth Beach, the Big Fish Grill on the waterfront in Wilmington. Soon, another restaurant will be unveiled; Firestone, also on the waterfront in Wilmington. Be on the look-out.
The information on Morbier was taken from http://en.wikipedia.org/wiki/Morbier_(cheese).
We were given all the recipes taught in this class. As soon as I make some of them I will share them with you. And by the way, the following are some of the kitchen gadgets that you should not live without.
The Essentials
Robot Coupe is a Hand Mixer
A Couple of Blenders will Do
Well, this post was a long one but how else could I have described it? See you soon….
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