Over the weekend, as a starting place for my girlfriend’s stagette, we had registered for a group cooking class with about twelve of us in attendance. One of the bridesmaids found Quince Studio was available and would be able to do the course on a Saturday afternoon, customized to be a vegetarian-friendly menu (for the bride-to-be).
We arrived at Quince in the late afternoon and all settled in at a long dining room table in the main area of the storefront while we waited for everyone else to show up. I looked around and noticed that they essentially sell higher-end food products, and also have a lunch service available, including daily specials and a variety of sandwich and bakery-style food options for takeout. I’ll have to return to try them out.
Once everyone had gathered, we went into the back kitchen area and all sat in chairs in front of the main cooking station where Chef Andrea Jefferson was going to be our entertaining teacher for the afternoon. She presented us all with a booklet containing the recipes and instructions for our appetizer, main dish, and dessert options that would be presented, and then we all commenced with putting on our aprons and watching and learning.
We started with the Goat Cheese Souffle and Herb Salad. I have never made a souffle before, and was pleasantly surprised when our group of four followed all of the steps (albeit with not a lot of confidence), and ours still rose and turned out delicious! The salad on the side was made with a large variety of greens, and we were taught a simple – yet stunning – dressing of truffle oil, shallots, extra virgin olive oil, sherry vinegar and salt and pepper.
Next up was Potato Gnocchi, from scratch. Chef Andrea had us all peeling potatoes and mixing together the dough and then individually cutting up various pieces of pasta. She also gave a tutorial of different ways that you could shape and mark the gnocchi curds to change up the look of the dish.
After boiling and quickly frying those up, we worked on preparing the rest of the dish, which included olives, roasted cherry tomatoes, white beans, olive oil, vegetable broth, and fresh fennel.
See a video below of a part of Chef Andrea Jefferson’s class, finalizing this dish (approx. 1 min. 59 sec.):
And the final result? A great vegetarian dish, made from scratch.
At the end of the meal, we were running short on time as our limo had arrived to sweep us away for a whirlwind evening. We were shown how to make a Creme Anglaise, and then ate the Fig Shortcake it was served over for dessert. An excellent dessert with fresh figs over top.
Next stop? Dance class, to work off all of our food!
Food: (Was quite tasty, and all custom-made to be vegetarian for our course!)
Atmosphere: (Great atmosphere for a casual class with friends)
Price: $110 plus taxes per person for the cooking class (costs vary depending on class content and food)