Fall Fare: A Whole Foods Cooking Demo

Last night was another of my favorite cooking classes with Chef Jesse at Whole Foods!

This month:  Fall Fare 

On the menu:

  • Avgolemono soup
  • Pear & Pomegranate salad
  • Roasted Autumn vegetables
  • Wild Mushroom ravioletti
  • Apple strudel

#WINNING!

Sign. Me. Up.

Avgolemono Soup

A traditional Greek soup.  Still don’t have a clue how to pronounce it.

Made using a whole chicken, which is cooked in water to make its own broth. 

Then shredded and added to the broth with rice, lemon and egg.  The egg makes it super creamy!

I’ve GOT to recreate this at home during the colder months :)

A little wine for le Chef?

This lovely Viognier went beautifully with the chicken soup.

Pear and Pomegranate Salad

Baby arugula, sliced pear, pomegranate seeds, tamari almonds, feta..

 

Dressed with a raspberry & pomegranate vinaigrette. 

Tossed and served.

I’m not normally a huge arugula fan, but the bitterness seemed more mild when balanced out with the sweet pear & tangy pomegranate!

Roasted Fall Vegetables

Beets, carrots, winter squash, parsnips, leeks, turnips and rutabaga tossed in olive oil, salt and pepper.

Roasted to perfection. 

Loved the parsnips!

Wild Mushroom Ravioletti

Cheese ravioletti (so small, so cute!)

 

Boiled in some salted water.

Then draped with a sauce made of olive oil, garlic and shallot.

 

Plus some rehydrated dried trumpet mushrooms and chopped walnuts.

 

Well done chef.  Well done.

 

You have officially gotten me to enjoy one ingredient that I haven’t been able to as of yet… dried mushrooms!  The texture and flavor isn’t usually my favorite, but this dish truly shined.

My favorite of the night! :D

Especially when paired with this local Virginia Veritas red. 

Dangerously good ;)

Apple Strudel

Last but not least, a strudel made with phyllo dough and stuffed with apples, golden raisins, dried currants, cinnamon, sugar, black bread and brushed with butter.

How can you really go wrong here?

Trust me. You can’t. Deeeelicious.

Fabulous menu Chef Jesse.

Just fabulous :D

Already looking forward to the next one!

Do tell, have you ever tried dried mushrooms before?

** Edited to add **

The winner of the Tyvek reusable bag giveaway is Hope from Hope with a Side of Hope!

Send me your shipping info (to cookinfanatic@gmail.com) and I’ll get your bag on it’s way :)

10 Responses to Fall Fare: A Whole Foods Cooking Demo

  1. My SIL’s favorite food is Avgolemono soup. She’s Greek, so makes sense. I think she pronounces it av-lo-lem-no. But not sure.
    Everything looks great!

  2. Ooh lots of yummy looking food here!

  3. I really want to try and attend a cooking class someday soon. I think it would be cool to see someone else’s techniques in person, instead of the heavily edited stuff you see on Food Network. Which I also enjoy :)

  4. omg. I don’t know how to say Avgolemono at all…but I want it! That and the roasted veggies and strudel please! I’m not a mushroom fan…so I’ve never tried a dry variety

  5. Yay! Thank you so much! :)

    That cooking demo looks like fun. I’ve always wanted to go to a demo at Whole Foods.

  6. That cooking demo was my favorite ever, but then again I feel like I always think that!

  7. I don’t really like mushrooms in general so I probably wouldn’t like dried mushrooms… maybe though!

    And I say this every time but one of these days I’m going to meet you at Whole Foods for one of these demos!

  8. It looks like this month’s demo was another tasty one. The salad, roasted veggies and mushroom ravioletti look amazing. Jesse totes rocked it per the usual! :)

    I might skip yoga tomorrow night and go running instead, but have fun if you go!!

  9. yummm … i love eating as well as love cooking…. Your blog is nice and your recipes looking awesome. Good Job…!!!!

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