5 - Very Entertaining

5 - Cheerful

2 - Complex

5 - Very Useful

5 - Lots of fun

The instructor was: They worked together as a team... they were fantastic!

The atmosphere was: Our hosts were so great.....the perfect balance of culinary professionals and fun people.

Complexity of the recipes: does complexity mean the difficulty of the recipes or prep time prep time. It was certainly a labor intensive menu but the difficulty of the recipes seemed average to complex.

The food was: I tend to like more simple, lower fat dishes that are easier to prepare but I understand that was not he intent of the class.

The skills you learned were: LOTS, how to reduce sugar to a liquid, infuse herbs in olive oil to bring out the bouquet, don't saute garlic too early, flour before egg when breading, using a mandolin and potato peeler for different foods, the importance of oil temperature, leaving meat in the skillet or on the grill until it naturally releases, trust you instincts and be creative with recipes, use fresh, unadulterated food, how to make hollandaise sauce in a blender, her opinions on lots of useful food information/ideas.

I enjoyed myself and had fun: A perfect Friday night, wined and dined, met some wonderful foodies.