Picture this: you’re part of an exclusive cooking class, led by Owner & Executive Chef at Elle Cuisine, Lauren Mozer, surrounded by some of the city’s best, making possibly the most delicious meal you’ve ever created yourself.
The only caveat, it’s all over a Zoom call.
Welcome to 2020, ladies and gentlemen. While the new way of the world has restricted our personal freedoms in ways that we may have never predicted, there are still opportunities to find beauty in the madness, especially through the experience of taste.
Notable recently developed the Summer Fresh Cooking Class in collaboration with Toronto’s own Elle Cuisine, Co-Presented by Barefoot Wine, curating an exclusive, interactive virtual experience for the culinary community.
Lauren hand-selected ingredients that were delivered to each guest. Think: fresh produce, ingredients to make your very own chorizo sausage, perfectly ripe avocados for guacamole, hand-rolled corn tortillas, and ingredients to create the “Barefoot Pinot Grigio Sour” that guests could sip on while creating their summer-fresh dishes.
Barefoot Pinot Grigio Sour Recipe
2oz Barefoot Pinot Grigio
1oz Orange Juice
½ oz Simple Syrup
½ oz Lemon Juice
1 Orange Wheel Garnish
1 Lemon Wheel Garnish
1 Maraschino Cherry Garnish
Combine all ingredients in a cocktail shaker with ice. Shake to blend and chill. Strain into rocks glass over fresh ice. Garnish with orange and cherry.
The class started with details to make the Peruvian Shrimp Ceviche. From poaching the jumbo prawns & fresh corn to making the traditional Leche de Tigre marinade, this dish is simple but has real WOW factor, *chef’s kiss*! The ceviche was then put in the fridge to chill while we continued on to the second dish of the night: chorizo tacos.
First, guests were instructed to massage the chorizo with a spice medley and then sear it in a hot pan on the stove. We then moved onto the guacamole, tomatillo salsa, lime crema, and pickled jalapenos.
Guests then took a quick cocktail break to refill on another round of Barefoot Pinot Grigio Sours, because the fresh, citrus taste struck the taste buds in the best way.
Then there was a lesson on how to plate meals, and Chef Lauren shared her tips and tricks on how she plates meals. Tips included, placing each Tortilla with the left side against each other so they stand up straight while you fill them up and then using the Cumin and Lime Crema as the glue that holds the Spicy Chorizo Taco together.
The evening finished by tasting our hard-earned meals and enjoying Barefoot cocktails – the perfect combination.
The class was full of great tips and tricks and a new cocktail recipe that guests – and now you – can show off as we kick start the summer.
This article was created in partnership with Barefoot Wine and Elle Cuisine.