Let's Get Cookin'

We hit the ground cooking on our first night at Sun Mountain Lodge! Trip organizer and fellow Gourmand Susan Jacklin arranged for all of us to participate in an interactive cooking class with Executive Chef J. Russell Bradshaw.

With four cooking stations and three courses to prepare, all twelve in the class had an opportunity to take a crack at the meal. Fortunately, the evening was started with glass of Proseco - just to take the edge off.




The meal was Italian, and the ingredients were simple, fresh and quick to prepare.



We found Chef Russell to be an engaging and very patient instructor! To keep things simple, he and his staff had done all the cutting and measuring before we arrived on site - all we really had to do was turn on the burners, pour, stir, and eat. Every course was paired with a regional wine, assuring that the edge was kept off the entire evening.



The first course, "Pasta with Tomatoes, Basil, Garlic & Parmesan Cheese" was fast, fresh and fabulous!



Tom and I prepared "Garlic Shrimp" for the second course. And thanks to some mighty vigorous stirring by chefs Susan, Ann, and Heidi, the menu was complete with "Fruit with Sabayon" for dessert.




Bon Appetit!