Week Night Dinner with Chef Carl Sawatsky

Tonight my girlfriend and I were visiting “Well Seasoned”, a cookware supply store and cooking school all rolled into one. Located in Langley, it is a bit of a trek to get out there, but worth the effort for all the specialty items alone. We are not the most domesticated of women. We don’t pretend to know how to cook or even that we like to. So “Well Seasoned’s” intimate and approachable cooking classes seemed perfect for novices like us. A small class, reviewing with the basics, and giving you everything you need to enjoy cooking without the pressure.

We arrived early, so had the opportunity to peruse their shelves thoroughly. From cocktail mixes with socks to match, to hot sauces guaranteed to hurt going in and out. The store front is a food lover’s dream with many new flavours and elixirs to buy and try. There are even food themed dish cloths and aprons that help to add a little pizzaz to your everyday preparations. And best of all, enrolling in any class grants you 10% off on the purchase of any of these.

When time, our class congregated at the back of the shop, picking our spots, to be able to watch and duplicate three courses for our “Week Night Dinner” class. You take the class in pairs, an intimate workshop of 8 in total. We began by washing our hands and dawning one of their communal aprons. Each cooking station surrounds the staged instructor’s counter. It includes a televised screen broadcasting the overhead view. Multiple angles to watch and learn. And if you can’t retain it all, a recipe sheet is available at every seat for students to follow along with.

 

For the real life recap of the class and our lack of skills, check out my latest vlog, now up on my YouTube channel: MaggiMei.

I won’t be recapping the recipes and the how to here, you will have to take a class for yourself. But I will point out some interesting cooking tips and facts that I did learn. Our class was described online as, “Getting dinner on the table shouldn’t be the worst part of your day. It should be a great way to unwind and prepare a tasty, healthy meal for yourself, family and maybe even friends. Chef Carl will help you figure out how to take the pressure off in the kitchen and enjoy meal prep!” Tonight’s dinner included 3 courses, including dessert. Fresh Tomato Bruschetta, Creamy Portabella Chicken with Mashed Potatoes, and Coffee and Chocolate Steamed Pudding. One by one we would watch the demo and replicate what we had learned. Then after plating, we would get to consume our creations fresh.

We got enough ingredients to make 12 tomato bruschetta crostini between two. We marinated our freshly sliced cherry tomatoes with tomato vinegar, to amp up the flavour. Although our personable Chef spoke to using what we already have in our pantry, and utilizing it to help customize a meal. We rubbed freshly cut garlic onto broiled bread, then smeared it with thick ricotta cheese, before topping it generously with our tomato mixture and fresh basil. Simple, yet delicious, the type of dish I would definitely replicate for myself and others at home.

We then made our dessert next, so that it could sit and cool down before we dug in at the end of our class. A “coffee and chocolate pudding” that was topped with fresh whipped cream, and ate like a moist sponge cake.

This process was made easier for us with pre-measured ingredients. So we were only required to mix all the dry ingredients together, all the wet ingredients, then the two together. Here, we got a lesson on the quality of ingredients used and the difference they make. Like vanilla paste over extract, and instant expresso that the restaurant industry uses. The result, a dessert that was quick and surprisingly easy to make. And without the need to make it look “pretty”, another great dinner option in a pitch. Two for two, this class was right up our alley in terms of skill.

Our last course was a “creamy portobello chicken”. Made with heavy cream and plenty of butter, the “Well Seasoned” team was very accommodating when they offered my lactose allergic cooking mate, a coconut milk product to use instead. It didn’t quite taste like what was intended, but it still ended up really good.

Here, we went over knife skills: how to smash garlic, slice vegetables, and butterfly chicken breast. We also went over the importance of the wine being used in cooking. Chef advised not using wine that you wouldn’t consume as is. Quality in, quality throughout. Oxidized wine is okay, as long as you have drank it. Everything was pan fried at our table, over the portable stove stop. We learned that you know your pan is warm enough when you can smell the extra virgin olive oil, and can see the wisps of smoke coming from off of the pan. I liked how this recipe had everything coming together in one pan, saving time and the trouble of clean up.

When cooking meat, you want to have it turn golden brown, as this is a reaction of the caramelization of proteins, which equals flavour. Here, majority of amateurs cooks, such as myself, don’t leave the chicken alone, they toss it and turn it, instead of allowing it to brown; thus elongating the cooking process. This was a lesson in learning how impatient we are.

Our protein was served with garlic mashed potatoes and asparagus seasoned in duck fat. Both of which ended up being my favourite part of this course, as they were both made by Chef Carl, in an effort to save time. Though we did get the demo as to how to do it ourselves, at home. For the potatoes, the bigger the pieces you can leave them the better, allowing them to sit on a sheet pan, before crushing them using one of many different types of apparatus. Here, he used a potato ricer with a hard squeeze and a finer gauge. And suggested flavouring it with mayonnaise, butter, sour cream, or any combination of all three.

Our entree was served with a glass of white, as a nice treat and a great way to pat ourselves on the back.

In short this was a great class and a fun thing to do. Date night or a way to learn basic cooking skills, you leave feeling full and having learned something new that you can apply to your everyday life. I highly recommend their comforting setting, a class without judgement or embarrassment. Just friendly fun.

To attend a class yourself, visit the link below or call the number to book.

Well Seasoned
20353 64 Ave #117, Langley City, BC V2Y 1N5
(604) 530-1518
https://wellseasoned.ca/collections/cooking-class-vouchers