Cook & Dine, Rhapsody, Chennai- II

There I was, back in Rhapsody, after nearly 8-9 months. And I was here to attend the Cook & Dine event at Rhapsody, Courtyard by Marriott. It is a cool concept, people who are interested in cooking come over, be a part of the event, and get to not only sample dishes made by the Chef but also a lavish buffet lunch at Paprika, the coffee shop. 

I noticed it was all women, and many of them have been regulars, infact 2ladies told me they have not missed a single session. They actually said there was another friend who joined them but she was currently travelling. Another lady I met is an Expat [like most of them who were there for the session] said "I enjoy the food here and so to learn how the Chef makes some of the dishes is fun, apart from this I also get to meet so many other interesting women. There is a contest held during the event, and we partner with whoever is willing, so language, nationality, nothing matters. It is fun". There were 3 women who had brought their kids, one was a baby in the stroller, while other 2 were probably around 1.5 to 2 yrs of age. The kids were running around, but were quiet, oh and did I mention they were adorable!?

So, what did Chef Paul stir up during the session?? Lo behold, it was all Salads and one dessert. What a treat it was. 

Caesar Salad  came first. With Romaine lettuce being the star of the salad with a dressing made with egg yolk, anchovies, parmesan cheese, worcestershire sauce, Dijon mustard, olive oil, garlic and garlic croutons sprinkled on top for a bit of crunch.. A nice creamy/cheesy salad. For vegetarians, just make mayo minus egg and anchovies or buy them off the shelf. :)

Next up was Tuna Nicoise. Pan seared Tuna that had been gently coated with salt and pepper served on a bed of fresh crunchy salad made of green beans, potatoes, olives, cherry tomatoes, iceberg lettuce, lemon juice, aragula [rocket leaves], capers, olive oil, salt & pepper and one boiled egg. I tried the salad minus the tuna and it was good, light and filled with flavour. The chef used boiled baby potatoes, a nice touch [I havent used potatoes in salad, should try]

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The 3rd salad was Grilled chicken salad with honey mustard dressing. The salad had Asparagus, cherry tomato, spring onion, mixed lettuce, thyme, honey, boneless chicken breast, olive il, mustard sauce, lemon juice, salt & pepper. The ladies in the row ahead of me exclaimed this was their favorite [after the tasting]. The Chef did add a bit of blue cheese which he said was optional.

Then came the Italian Rustic salad with Balsamic. This was my favorite salad of the day- it had grilled bell peppers, garlic confit, cherry tomatoes, asparagus, zucchini, mushrooms, mixed lettuce, extra virgin olive oil, balsamic vinegar, mustard sauce, salt & pepper. It was so yummy, I loved it. You can do away with garlic if you dont like the taste/dont eat.

Now, onto the healthiest salad of the day- Healthy mixed sprout salad - as the name states, it was a salad that had a mix of bean sprouts, green peas sprouts, black chick peas, white chick peas, onions, tomatoes, mixed lettuce. The dressing was Yoghurt based- yoghurt with roasted garlic, thyme, lemon, olive oil, salat & pepper. I make something like this at home, but I prefer the chick peas boiled, not raw. 

And then came the last of the salads- Cobb salad, made the traditional way. Hard boiled eggs, bacon/turkey, cos lettuce, avocado, tomatoes, blue cheese, mustard sauce, red wine vinegar, worcestershire sauce, garlic, olive oil, salt & pepper. The salad was bright and a feast for the eyes. 

When I went around speaking to some of the ladies, I came to know there were different Chefs who handled this event, and some better than the other. They all said they enjoyed the contest as it gave them a chance to experiment, test their cooking skills and take home some goodies.. :D 

Oops, wait, the event is not over. There was the dessert yet to be made.. It was Oats & Honey Granola pie, quite an easy dessert. All you need to do is make the tart, fill it with either oats granola bars, or add oats, raisins, dry fruits, walnuts mixed up and bake in oven for about 25- 30 mins. It was heavenly, loved it. 

Phew, finally, all were glad to get off their seats and walk around. Earlier, in the other section of the restaurant, I noticed a table with various ingredients and wondered the purpose behind it. And the answer was revealed when the Chef announced it was time for the contest, today's theme was "make a salad of your choice, not necessarily what you had seen during the demo". There were 5 teams, all had about 5 to 6 members except for one that had just 2 women. Each one churned up an interesting salad, some used all ingredients, while others used minimal. Infact,the team that had used minimum ingredients but packed a punch was the one that WON!

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And that is when the curtains came down on yet another session of Cook & dine! toodle doo till next time!

If you wish to attend one of these, all you need to do is register with Rhapsody, Courtyard Marriott, pay Rs800 and you get to spend 3-4 hours learning. This event is held 3rd Friday every month. 

Contact: 044 66764000 to know more..

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Cook & Dine, Rhapsody, Chennai

Everywhere i turn, i see people cooking or baking or talking about one of the two. Looks like the bug is in the air! I enjoy cooking as well.. rather experimenting and so far no casualties [happy to report]... And so it was no surprise that i instantly said "yes" when the PR person called to invite me for the Cook & Dine event at Courtyard by Marriott.

 

 The day looked packed and i was out the door at 10.45am,only to return around 3pm briefly. As i stepped into Rhapsody, i was struck by the beautiful chandeliers and furnishings, very vintage and yet with  a tinge of contemporary woven within. A waiter offered me a glass of fruit punch, quite refreshing, considering the day was quite hot.

The stage was set, err the cooking station that is, with a wooden shelf of sort behind that showcased various ingredients to be used in the session [as i learnt during the event]. There was also a huge screen set up, which was quite cool as people dint have to crane their necks to catch a glimpse of what the Chef was upto on the table or stove.

The swanky tablet displaying Rhapsody's Menu

"The way to a man's heart is through his stomach", no wonder the participants at the event were ALL women, yes, not a single male at the venue [ apart from the Chefs doing the session, the camera crew and waiters who were all MEN] Ironic, eh?! or maybe not.

As i walked around the cooking arena, i noticed all the ingredients were neatly laid out, in batches for the various items to be prepared. The one thing that caught my eye were the white disposable containers, i thought to myself "why couldnt they have just used simple white bowls instead? It dint leave a good impression... shrugging the thought away, i made my way to an empty chair with a good view"

We were each given a folder that contained the recipes for the dishes to be prepared, a notepad and a feedback form along with a  pencil.. I love pencils, they are the most amazing things ever invented by Man!! ok..ok.. back to cooking..

Chef Paul introduced himself before kick starting the session with the
 

"Tomato and scarmoza bruschetta with Pear and Arugula salad "- A simple yet flavour filled dish, it had quite a few ingredients i hadnt seen/used before. The Buffalo Mozeralla, and Arugula [Rocket leaves]. The audience watched while the chef whipped up the 2 dishes within a few minutes, and the Chef patiently prepared them while answering queries thrown upon him from the participants. We were shown samples of the cheese and the rocket leaves, got to feel/taste them before and after. The entire dish came together beautifully, with the roasted pine nuts being the show stopper for me.. 

He then moved on to the next dish of the day, which was "Cream of Broccoli and Roasted garlic soup".. Oh boy, i have had/made Broccoli soup, but never with roasted garlic and this one tasted so divine. It was not over the top pungent and yet added that extra zing to the otherwise mellow soup. We learnt how to roast garlic without deep frying it, cooking it on the stove versus cooking it in the oven and so many other little insights that i know i am going to incorporate the next time i make soup..

As the event progressed, few more ladies joined in. A family of 5 came and sat near me. I struck up a conversation to discover they were fairly regular and enjoyed cooking. The Italian dishes were new, and they were not too familiar with the herbs, and cooking process which is why they were there in full attendance today.

Oh , no, the chef is already on to the next dish and he is talking about Breasts, chicken Breasts that is [you evil you...].. He was going to make "Chicken scaloppini with mushroom and truffle scented mash". I heard Truffle and my antenae was up and alert.. And to my glee, the Truffle oil bottle was passed around so we could all get a whiff of it. it was quite strong, almost like walking into the Chemistry lab, but i liked it.  Good things are either forbidden or exhorbidantly pricey as the case was. a 100ml bottle or even less was Rs10,000.. A drop was all that was required and i felt it while having a spoonful of the mashed potato.. Damn, that was divine. I also learnt about Truffles [i had only seen it in the movie No Reservations], the Chef told us it was a fungi, a kind of mushroom but the most expensive of them all. He also shared the story of how back in the days, families would send their children out to the garden to hunt and bring home some truffles. The mushroom sauce was good, so filled with mushroom flavours [Chef had used 2 kinds of mushrooms], so if you are a mushroom fan, you will be in heaven. 

 As i was relishing the mashed potato, the audience was busy asking the Chef where certain ingredients were available, and if there was a vegetarian substitute for Chicken etc....it was wonderful to see the interaction, watch the participants grab onto every word the Chef said, and be equally reciprocal with their queries and feedback on the dishes.

I kept flipping through the list of recipes wondering if the Chef had forgotten the Risotto.. Ah, but no. He had other plans, He mentioned that this dish would be made at the end, and after the event was done with, there would be a contest among the participants. The dish they had to prepare- you guessed it right- the Risotto...

He spoke in length about Arborio Rice, and how Basmati rice will not work in a Risotto. As always, he even passed around a few granules of Rice for us to see... This was for the "Pumpkin and spinach risotto" Small pumpkin cubes were boiled and pureed for the rice, and a few were oven roasted to be added before serving. We also had the opportunity to touch/feel/smell fresh herbs like Thyme and watch the mix of flavours come together in the Risotto.. The Chef spoke about vegetable stock, how it was prepared and what are the substitutes. A lady in the audience enquired if stock can be made in advance and stored in ice trays to be used later. The Chef replied "yes, but it will not be as fresh, an alternative are those stock cubes you get in stores".

 I had to leave as i had work and a meeting in the other end of town. I missed out on the dessert Sicilian Cannoli and lunch that followed. But, what can i say! It was one amazing experience, to watch a Chef work his magic, interact with audience and answer all queries. The lady next to me said "Chef is so nice, you can even ask him other recipes and he will share. He taught me how to make a simple pasta during the last session".

Each of the dishes were offered, a sample taster if you will call it just as the Chef was done cooking it. Waiters brought out trays of food, which were prepared in the kitchen ahead of time i guess. They were hot and yumm..

Well, looks like Marriott is bringing the foodies at both ends closer, the ones who love to eat and those who have learnt the art of cooking. This event is a monthly event, and the participants pay Rs750 nett, which also includes Lunch at Paprika post the Cook & Dine event.

Am already curious to know what the theme is for the next session. As i leave the restaurant, the whiff of milk & vanilla tease me...

For details on the next Cook & Dine event, contact: 044 66764000

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