For my grandmother's birthday celebration we went to the Keizer Culinair cooking shool, and made our own dinner (for 21) by splitting off in small groups and each group doing one of five courses. It's driven home the point that need a flash again... but it *was* fun =P
We went to "Keizer Culinair", a cooking school, workshop and team building cooking place in Amsterdam for my grandmother's birthday celebration this year.
All things considered, I kind of liked it, although the menu was a tad unconnected, and it could have used more greens during the main course.
(Though, props for having deer steak in the main; can't go wrong with nice venison)
I should have waited for the girl who worked at Keizer Culinair to be ready for the shot, I may have portrayed her bad side =/
(if you happen to use flickr and you find htis image, I'm sorry!)
the good old "what are we actually supposed to make?" moment, when you're cooking without having come up with the menu yourself =)
Cooking, eating, talking, it's basically what it's all about, right?
like you wouldn't believe.
The lighting might seem off, but that's because I discovered I forgot to lighting-compensate this shot until after I got back home, so I had to play with the levels a little =(
Preparations for the main course (venison and veggies: deer steak with butternut squash puree in savoy leaf)
dessert would be a traditional three kings pastry, with a single whole almond in between the almond "paste" - whoever got it would get to pick their king or queen for the evening!
(obviously, it being my grandmother's birthday, for some mysterious reason having nothing to do with making sure she get it, she got it =)
While everyone was cooking, some were charged with making quick nibbles that could be devoured by everyone while they were busy. The nibbles turned out to be a sort of french toast sandwich with melted Italian cheese
A relaxed little chat while the others are cooking
A butternut squash puree, to be rolled in savoy cabage leaves.
Preparations of a parsnip and onion soup, with garlic/rosemary buns
Any dish that requires a blowtorch is a good dish - in this case, a caramelised red onion with honey tarte Tatin, with melted camembert on top.