After an expansive buffet of hearty breakfast options, fruit and pastries (yum!) and a “Make Your Own Bloody Mary” bar (ingenious!) I enjoyed two great demonstrations at the West Virginia Culinary Classic at Stonewall Resort.
Problem was, there were four sessions to choose from and I wanted to sit in on all!
I opted to bypass “Cooking with Fresh Ingredients,” which I already buy into, and “Sous Vide Home-Style Cooking,” pressurized cooking with liquids, which sounded fascinating. But I had two other callings …
“Braising Meats” and “Wine Sensory Tasting.”
Although I consider myself fairly knowledgeable on both topics, I still thought they were among the best all-around sessions I’ve seen on either subject in years. Both gave basic 101 tips for beginners (and good reminders for more experienced cooks) but also dove into more interesting tips, methods, insight and more.
Be sure to check out my column in Wednesday’s Charleston Daily Mail or on http://charlestondailymail.com/foodandliving/TheFoodGuy for the great tips I picked up from both sections – and for a complete roundup of another awesome Culinary Classic!