Silver Whisk Cooking School

In: Drinking|Eating

5 Feb 2013

(map) If you like to cook good food, or even better, eat good food, check out the hands-on classes here. Chef Myrna has some serious culinary chops, with experience teaching at Central Market, Whole Foods and on the Food Network. She’s also a cutup in the kitchen, cracking jokes as fast as she whisks a dressing. Her saucy attitude, beautiful kitchen (and a glass or two of wine) make for a fun way to learn something new.

Classes range in size from eight to 40, and cover everything from Chinese, Japanese or Italian to brunch, desserts, and on this day, game-day finger foods. Everyone washes their hands and dons an apron to be ready to mix things up.

Chef Myrna takes cooking seriously, but she likes to have fun in the kitchen, and makes sure her guests do, too. Above, a volunteer mixes the dressing for a coleslaw to top the pulled-pork sliders. Below, another begins to plate the sliders.

As the class begins to taste the pulled-pork sliders, Chef Myrna begins preparing chicken wings three ways. This one involved frying the wings and tossing them in a savory-spicy Asian sauce.

A masterpiece, aka Asian chicken wing. Below, the pulled-pork slider with freshly made coleslaw and pasta salad. The class went on to make Baja fish tacos and, for dessert, s’mores.

There are also classes just for kids, so they can get some hands-on cooking experience. And Chef Myrna believes in giving back to the community as well. The profiteroles below were going to a special event on the East Side to feed hungry kids.

Silver Whisk Cooking School website


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