For a long time I’ve wanted to take a cooking class to expand my repertoire, broaden my horizons, as the saying goes.  When I saw Coriander’s Fine Food and Catering was offering classes through the winter into the spring, I decided it was time to put feet to my desire to try something new.  Keep in mind, I haven’t set foot in a class for anything in nearly twenty years and then I was the teacher, so this was definitely taking me out of my comfort zone.  So I twisted my husband Jack’s arm to go with me.  “It will be fun,” I promised him, not pointing out that he might be the only man there.  “What he didn’t know wouldn’t hurt him,” I told myself with a hint of guilt.

I had met Chef Beth Flaherty on previous occasions when she’d catered a wedding or party I’d attended.  She has a flair for presentation and a way with food.  Even if the “class” part was over my head, I decided things would be okay and besides, we’d get a great meal out of the process.

On the night of the class, Jack and I drove up to the delightful little shop in Cedar on the Greens Shopping Center in Hampstead and headed inside Coriander’s for our first cooking class adventure.  I’ll warn you, it’s a tight space with lots of togetherness, and for the first time in forever, I didn’t know a soul there!  For those of you who live on or around the island, you understand how unusual that is.  Beth greeted us warmly as we found a seat around a large table and met the others in attendance—who, for the most part, had all taken classes from Chef Beth before.  We were the newbies.

The attendees included a range of ages and a mix of singles—men and women—and couples.  Singles as in “not married,” as well as singles as in “without a spouse in attendance.”  Whew.  Jack wouldn’t kill me for dragging him to a girly-thing after all.  Besides, I should probably mention that Jack’s a great chef in his own right, who cooks as much or more than I do at our house.

We helped ourselves to some wine, chatted with our neighbors, and “decorated” our placemats and placecard holders drawn on the butcher block paper covering the table.  The ice was definitely broken and the atmosphere was comfortable and relaxed.

“It’s not about who your guests are or why they are there,” Beth reminded us.  “It’s about making them comfortable and happy to be with you.”

And so the class on preparing a holiday dinner party for ten was off and running.  Chef Beth provided a handout of all the recipes we would be cooking, plus a list of tips and advice for making the best of our time and skills when putting together a dinner party.  (No frantic note-taking.  No pop quizzes.  This was my kind of class!)

The evening was about watching and learning and enjoying ourselves.  Beth started us off with an hors d’oeuvre of artichoke and gorgonzola gratin, followed by a soup course of parsnip bisque.  We had a nice talk about what the heck a parsnip was and whether we’d had one before.  The overwhelming verdict on the soup was that it was fabulous.  Even the most “parsnip leery” was won over with the bisque.

Beth is a great teacher, making the demonstration process pleasant and informative.  After each course was completed, the finished product was served and savored.

Our salad course showcased Beth’s skills in presentation when she made a cucumber “bowl” for our baby romaine salad with mandarin oranges, pomegranate seeds, and toasted pumpkin seeds with a little sherry vinaigrette drizzled on top.

I knew I could handle the first courses like a champ after watching Beth, but the entrée course was more of a challenge—whole beef tenderloin with chianti-mushroom reduction and haricot vert bundles.  Although you can ask to have the beef trimmed when you buy it, Beth demonstrated how it should be done using a beautiful Australian beef tenderloin that proved later to be as tasty as it looked.

By this point, I was comfortable enough to share my deep, dark secret.  I’m one of those people who want their meat cooked well, meaning done!  And I was surrounded by a bunch of “rare” folks.  But that was okay.  When the tenderloin was ready and removed from the oven to sit before carving, Beth finished mine up on the stove to a perfect well-done that made me happy.

“Every person on this planet is an expert about food,” says Beth, “because if they're lucky, they eat every single day.  They have a vast repertoire of experience to draw upon.  The guy at Hardees and the guy at French Laundry have one thing in common:  They know what they like, and what they don't.  If I can surprise and delight my guests just one time in the course of a meal—whether it's with the presentation, a new and unexpected flavor or, in the case of tonight, when I re-introduce them to a food they had written off—then I consider myself to be successful, because I have changed their perception of food, and perhaps, widened their horizons just a little bit.”

Okay, my horizons didn’t include rare beef, but my well-done portion was fabulous, and I did open up to a few new ideas before the evening was done.
 
But back up to the vegetables Beth prepared while the beef and chianti-mushroom reduction was cooking.  If you’ve been out to a fancy dinner lately, you’ve probably seen haricot vert on the menu, only to be surprised to see green beans when your entrée arrived.  Simply put, haricot vert is a green string bean with French attitude.  In preparing Beth’s version, she took things up a notch by placing a bundle of beans in a squash ring topped with red pepper strips.  The final product was appealing and delicious.

After sharing a meal together, we were all one big happy family, swapping stories and asking questions as Beth made the final course—the ultimate in decadent desserts.  She whipped together an easy, yet yummy concoction of chocolate and coconut cream fondue with an assortment of fruit as dippers.  Let me say that I’m not a coconut fan, but this was finger-licking good, and I mean this literally.  People were eating the sauce with a spoon it was so scrumptious.

 

Our first cooking class came to an end and Jack and I left.  We’d learned a thing or two about cooking and throwing dinner parties.  We’d shared a lovely evening with new friends and even met some people who live “just a little ways down the road” from us.  Small world.  We’d devoured a wonderful five course meal carefully prepared with lots of laughter and joy.  So my new experience was a whopping success.  Oh, and we’re signed up for more of Beth’s classes to come, so watch out for what we might whip up the next time you’re invited to our house.

And remember some of Beth’s best advice:  “Smile a lot no matter what happens and practice on friends.”

 

The Details
Classes are limited and fill up fast.
For more information or to make reservations contact:
Chef Beth Flaherty
Coriander’s Fine Food & Catering
17011 Hwy 17 N
Hampstead, NC
910-270-3414
www.corianderscatering.com

Coriander’s Cooking Classes

Wednesday, November 8, 2006, 6:30 pm
A Coriander's Thanksgiving $40 per person
You’ll receive step-by-step instructions on how to create a Thanksgiving feast in your own home.  If this is the first—or the fortieth—year you’ve been responsible for the bird, Coriander’s will help make this year a culinary success.  Recipes include cranberry sauce with Gran Marnier, russet and sweet potato gratin, Beth’s Aunt Muriel's brussel sprouts (don't be judgmental—Chef Beth swears they're amazing!), and of course the holy trinity of stuffing, bird, and pie.

Wednesday, November 15, 2006, 6:30 pm
Food and Wine Pairing with Josh Johnson $50 per person
Chef Beth will teach this class with Josh Johnson, a graduate of the Culinary Institute of America in Hyde Park, NY and owner of Hampstead Wines.  Now that you’ve got white wine with fish and red wine with meat down, learn how to think outside of the rules.  Enjoy five courses—with wine, of course—including champagne oysters, mahi with spicy pineapple salsa, duck breast, and more.

Wednesday, December 6, 2006, 6:30 pm
Hors D'oeuvres for the Holidays $40 per person
Are you tired of the same old holiday fare? Hors d'oeuvres and appetizers have always been a favorite part of any celebration, and Chef Beth will give you five great recipes for your holiday repertoire including gorgonzola crab dip with applewood smoked bacon and sherry, sausage and apple loaf, lemon chicken stix, brie and caramelized onion rounds, and a few surprises.

Thursday, December 7, 2006, 6:30 pm
Hors D'oeuvres for the Holidays $40 per person
See above for description.  A second class was added due to popular demand.
Wednesday, January 10, 2007, 6:30 pm

Thai Without Fear $40 per person
For the eighth year, Chef Beth will be teaching this starter class on Thai food—an easy cuisine to master once you learn about a few key ingredients and techniques.  Five amazing courses include Tom Kha Gai (chicken soup with lemongrass and coconut milk), chicken sate with peanut sauce and cucumber relish, green papaya salad, and Pad Thai and sticky rice with mango and coconut cream.

Wednesday, January 24, 2007, 6:30 pm
Wild Game with Chris Thompson $50 per person
Chef Chris Thompson—Johnson and Wales graduate formerly of the Inn at Biltmore—joins Chef Beth to teach this class which features five courses with wild boar, duck, venison and antelope.

Wednesday, February 7, 2007, 6:30 pm
Chocolate Class $40 per person
Chef Allan teaches this class devoted to the cacao bean—divine nectar of the gods.  You will learn how to turn out five amazing chocolate desserts including assorted truffles, chocolate pots de crème, Jamaican coffee brownies, and more.

Wednesday, February 21, 2007, 6:30 pm
Hawaiian Luau Class $40 per person
What better way to heat up a chilly February evening than with some great flavors from the Pacific?  Chef Beth will tantalize you with shrimp and crab lumpia with a poha berry dipping sauce, mixed greens salad with pickled ginger and balsamic hoi sin vinaigrette, Kaluha pig quesadillas with caramelized onion, ginger-crusted mahi, and roasted pineapple splits with macadamia nut brittle.

Wednesday, March 7, 2007, 6:30 pm
The Life of Reilly - Real Irish Cuisine $40 per person
There's more to Irish cooking than corned beef and soda bread, but with proper techniques even those can be elevated to fine cuisine.  Beth will share five traditional and non-traditional recipes for your St. Patrick’s Day celebration including cabbage and potato bundles, salmon with hard cider, Bailey's pudding parfaits, and of course, the finest corned beef you've ever put a fork to.

Wednesday, March 21, 2006, 6:30 pm
Seafood Class $50 per person
How about a class on everything you ever wanted to know about seafood including how to buy it and how to cook it?  Beth will feature five courses using shrimp, scallops, oysters, grouper, and tuna.  Seafood is plentiful here, so learn how to do seafood right.

Thursday, March 22, 2006, 6:30 pm
Seafood Class $50 per person
See the description above.  This popular class fills so quickly a second night was added.
Wednesday, April 4, 2007, 6:30 pm
A Surprise in the Works

Wednesday, April 18, 2007, 6:30 pm
Tuscan Spring Class $40 per person
Fresh vegetables will be the star of this class, although it will not be strictly vegetarian since dairy products will be used.  Beth’s focus will be on the Italian style of preparation and presentation.  The menu includes eggplant rolatini, pasta with zucchini, portobello mushroom stacks with fresh goat cheese, spinach with pine nuts and raisins, and a fresh berry trifle.  Yum.