On the menu (sorry, no pics this time)
- Rosemary and Garlic Grilled Chicken Breast with a Grilled Corn and Radish Salad
- Spice-Rubbed Grilled Skirt Steak with a Tehina and Tofu Noodle Salad
- Bulgar Wheat Grilled Burger with a Grilled Watermelon and Arugula Salad
The feedback was so great that they've asked us to come back for two more classes this Fall. One will be on Egyptian/Middle Eastern cuisine (Shaya's background) and the other on Japanese, for which Shaya will help me kosher-fy some of the recipes I learned from working at Nobu.
Although it does pay less, I'm really liking these culinary instructor gigs, more so than the catering. Being a back-of-the-house type, I'm surprised that I'm actually enjoying the heavy client interaction. Also, having some input on the menu is creatively more satisfying than churning out, say, 100 goat cheese-stuffed endive cups. Now if I could find a place to teach that doesn't require me to wake up at 5am...
Side Note: On my days off, I bake...