Tag small plates

Date Night: Couples Cooking through the eyes of a staff member

On a Friday afternoon, I arrived at Dacor’s kitchen showroom to help prep the kitchen, greet our guests and ensure drinks flowed. It was the first Date Night cooking class of the new year, I was new to the Parties That Cook team, and this was my first experience with their hands-on cooking events. Date Night with Parties That Cook is a couples cooking class, but from what I saw, it could be better than couples therapy.

Guests began trickling in a few minutes before 6 pm, many coming directly from work, all hungry and eager to start cooking. The attendees checked in, “suited up” in Parties That Cook aprons and mingled with other attendees chefs-in-training.

The lead chef (Executive Chef, Tanya) gathered the group in the kitchen for an introduction and cooking demonstration. Tanya shared tips and tricks of the trade with a captivated audience. As they listened intently to the instructions, guests stood with arms draped over their partners’ shoulders. The couples seemed excited to be there, ready to cook together, meet new people, and have fun…except for one.

This particular duo came in when the cooking demo was already underway. Unlike the other couples, they didn’t smile when I greeted them. They stood behind the crowd, she with her arms folded across her chest and lips pursed. He also appeared distant and disinterested. Watching them, all I could think was, “Wow, it’s going to be a long night for these two.”

After the demo, the group broke into teams to begin working on the evening’s small plates recipes. Chefs circled the floor happy to help if and when questions arose. Most attendees were fairly new to cooking and delighted by the process. Still, I couldn’t help but focus on the averse couple. To my surprise, they had begun to warm up. We really mean it when we say you’ll “heat up the kitchen” at Date Night.

As the night progressed, wine was flowing, new friends were made and delicious dishes were coming together. I found the originally hesitant couple smiling and even laughing together. Date Night with Parties That Cook must have been just what the doctor ordered! They ended up having a wonderful time, and even bid us farewell with huge thanks, full bellies and smiles on their faces. Several couples exchanged phone numbers and think a few may have even gone out for drinks following the class. An excellent evening, indeed.

Working the event was fun; almost as entertaining as participating as a guest! This, I found out two weeks later when I took the class with my spouse. Stay tuned for a second Date Night blog, written from the perspective of an attendee (me!).

2013 Food Trend Predictions

We’re excited to report that the world didn’t end on December 21st! That means more gastronomical glory to unveil and savor in 2013. Hooray! As we bid farewell to 2012, we look forward to exotic ingredients, unconventional preparations, and mouthwatering dishes that will greet us in the new year. While we haven’t narrowed this down to a exact science, we’ve surveyed our sources and consulted our crystal ball to compile Parties That Cook’s Top 13 Food Trend Predictions for 2013.

1. Vegetables – Eating your vegetables just got more fun as restaurants across the country serve up veggies in cocktails, desserts, and everything between. Keep an eye out for beet-infused spirits, sauteed cauliflower entrees and roots like fennel, parsnip and celery appearing in desserts.

2. Chia Seeds – Remember America’s obsession with “cha-cha-cha-chia”? Well chia seeds are back, but not as your long-lost ceramic watering pet. With a nutty flavor and crunchy texture, these powerhouses of omega-3 are popping up everywhere — in smoothies, salads, and even in drinks found in your grocer’s refrigerator (Kombucha, anyone?).

3. Smoked Foods & Condiments – Smoking isn’t just for the barbeque anymore. Smoked olive oils, smoked cocktails, and even pasta made with smoked flour are gracing menus everywhere.

4. Brazilian – Food. Get your mind out of the gutter! Brazil’s got more to brag about than Açaí berries, Caipirinhas, and world-class steaks. As we gear up for 2014 events like the World Cup and Winter Olympics, Brazilian food is due to be hot, hot, hot!

5. Popcorn – Not just for movie watching. Popcorn will be the snack to have in 2013. Light, crispy, and (*cough* usually *cough*) lowfat with a variety of sweet and savory flavor options – can it get any better?

6. New Cuts of Meat – Move over filet mignon. Look out for new cuts of meat like pork flat iron and teres major, rendered from the shoulder of the animal. These exotic cuts prove to be delicate and tender at a fraction of the cost of more traditional cuts.

7. Stevia – Soon Stevia will join the ranks of the yellow, blue and pink packets of sweetener found on your favorite diner’s tables. Unlike many artificial sweeteners available, Stevia is a natural plant extract with twice the sweetness of sugar and none of the chemicals.

8. Prix Fixe Menus – [pronounced:pree fiks] The popularity of fixed menus is due to grow in the new year. A great way to score a complete, balanced, perfectly-paired meal, look for them in fine dining restaurants.

9. Farm to Table Dining – Pioneered by chefs like Alice Waters of Chez Panisse, the practice of local sourcing has been in high demand for a while now. Some would even say it’s “over”. Luckily, advocates for the movement have not given up! The emphasis on fresh, locally sourced, and in-season fare has some restaurants cultivating their own gardens on rooftops and in backyards.

10. Crowd Funded Restaurants – With all the new restaurants, food trucks, and pop-ups popping up, competition in the food industry is pretty stiff. Food and hospitality connoisseurs are finding news ways to gauge demand and launch their ventures with new funding platforms like Kickstart and FundMe.

11. Revamped Brunch Menus – Move over eggs benedict! Fried chicken (and waffles!), cinnamon toast pizza (with strawberries, bananas, and Nutella!!), and other kooky concoctions are here to put the fun in brunch.

12. Ramen – Once considered a dorm room staple, ramen has been given quite the make-over. Not only can you find gourmet ramen on menus of the hottest restaurants, but ramen is now making a splash with unconventional ingredients like matzo ball and Montreal-style smoked pastrami. Talk about a fusion food!

And finally…

13. Healthy living – If you can’t tell from the sudden influx of motivated gym-goers in January, the New Year often provides a much-needed rekindling of healthy lifestyles. Keep an eye out for accompanying trends like “skinny plates” and exercising to eat more, “small plates”…all continuing the pursuit of healthy living and the decadence of delicious food.