Cooking Class at Bastyr University

My fingertips still smell faintly of garlic following our cooking class tonight at Bastyr University.  Our hosts, Sue and Robert Holmes (see 2^nd photo above of Sue & Robert with Ken) invited us along with eight other couples to join them for a hands-on “Whole Foods” cooking class taught by, Cynthia Lair, Bastyr University faculty member, cookbook author and host of television show, Cookus Interruptus.

One of the guests, Steve Huebner (see 4^th photo above) kept all of us well supplied with incredible wines from his collection including Leonetti Cellar Cabernet Sauvignon and Merlot and DeLille Cellars Chaleur Estate.  See guests Dave Barber, Jim & Bonnie Towne and Jean Bartell Barber enjoying the fruits of the vine (3^rd photo above).

We divided into teams of three and each team was assigned two items to prepare.  Our team consisted of Rose Ann Finkel, Robert Holmes and me and our two items were Caribbean Lime Halibut and Cream of Asparagus Soup.  Robert and I were on garlic duty while Rose Ann grated fresh ginger.  Each team of three was paired with another team that prepared the other two menu items which were Emerald City Salad with wild rice and Fresh Fruit Ambrosia with Vanilla Nut Cream.  Our partner team included Ken Hatch, Dave Barber and Sue Holmes (see 5^th photo above of our group and 6^th and 7^th photos above of the other two groups).

Following the delicious dinner (really!), our job was to clean up and we were each sent home with the cookbook, “Feeding the Whole Family” by Cynthia Lair.  I look forward to trying it out!