Lab Series (ELC)

Wednesday, June 17, 2009

Cooking with Rouge Tomate

Last week, I attended Rouge Tomate's Summer BBQ's and Picnics cooking class taught by Rouge Tomate’s Sous Chef Paul Corsentino and In-house Nutritionist Natalia Rusin. The menu consisted of two main course dishes: A green salad with a Miso Vinaigrette and chicken breast with Homemade BBQ sauce and a Chickpea Burger. My mom was my date for the evening; she would die before she passes up a cooking class taught by the chefs of the infamous restaurant featured on Gossip Girl. This class was right up her alley! Mom loves to cook and host, I guess the apple does not fall too far from the tree. Her exact words were, "This is nothing like the cooking class at William Sonoma."

The class was so much fun and its always a plus when you are being taught by two very attractive cooks while sipping a chilled Rosato di Cabernet Sauvignon from Long Island's Mudd Vineyard, which is a perfect wine for grilling. There is something about a rose that gets you buzzed so fast! Back to the menu, Sous Chef Paul taught us how to prepare the perfect BBQ sauce without adding 2 cups of sugar. The BBQ was the perfect sauce for grilled chicken or a pulled pork sandwich. Sugar is the devil and it will not assist in getting you Speedo ready for your South Beach weekend get-a-way. As for the salad dressing, the Miso Vinaigrette was delightful! It was sweet and surprisingly not oily like most dressings. Having an oily dressing with your salad totally defeats the purpose of eating a healthy green salad. Natalia taught us how to prepare breadless Chickpea Burger, which was pretty damn good. If you are watching your carbs this is the burger for you. Once the burger was seared and cooled Natalia cut it in half and stuffed it with avocado, tomato and caramelized onions. This was a perfect picnic burger.

Rouge Tomate is cooking up side dishes for tonight’s BBQ cooking class. Learn to cook up the menu that envy’s. 

Classes are $50 per class, or 
$175 for the four part series:

June 8th: Hors d'oeuvers

June 15th: Main Courses

June 22nd: Side Dishes

June 29th: Desserts

10 East 60th St.
New York, NY 10022

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