So we’re heading up to Lopez Island today to finally make good on a charity dinner that was sold at last year’s Eat, Read, Hugo fundraiser for Richard Hugo House. The good folks purchased a cooking class/dinner with me for $2,400, for six to eight guests.
Of course, as all chefs who have done anything charity gigs know, I don’t get any of that money, so my contribution to the charitable effort includes the cost of all the food, wine, travel in addition to my time and my team’s hours. Still, that was a lot of money. So we have to make the feel like it was “worth it.” And, well, we might as well make it fun for us, too.
So, all my crates and coolers are packed, and we’re ready to go. I lured a great posse to take part: my assistant, Lisa, wine columnist Maggie Savarino, my chef friend Ted and my husband, Mike. Here’s the menu, each component part of a five-hour cooking course.
Champagne cocktail with Louis Bouillot Cremant de Bourgogne Rose
Provencal tomato spread
wine: Commanderie de la Bargemone Coteaux d’Aix en Provence Rose
Mike’s peach sorbet calvados shot
Classic Valencia paella with chicken, rabbit and mixed seafood
Green salad with fresh beets, peppers and chevre
wine: Heredad Egarte Rioja Crianza 2005
Artisan cheese course from The Cheese Cellar
wines: Bugey Cerdon Demi-sec sparkling rose wine
and Bodegas Dios Bado Amontillao (sherry)