One of my mini goals is to someday host cooking classes for people who would like to learn how to eat healthier with clean ingredients. In the meantime, I’m attending as many classes as I can fit into my schedule, and my husband always comes along for the ride, because he is loving it, too!
Last night we attended a Healthy Options class sponsored by Independent Health, at the Healthy Living Institute in Hamburg, NY. The demonstration class was hosted by Chef Scott Donhauser of the Craft & Cork Gastropub. And, because it’s Buffalo, there is a hockey connection with @Craftandcorkgastropub, of course. #AmherstYouthHockey. Go Knights!
We started with an asparagus/potato soup, topped with truffle foam. No photos. We ate it too fast! Outstanding. We have their recipe, and we’ll be attempting it in the weeks to come, with photos. Can’t wait!
Next came the appetizer, which next week will be a standout K2.0 entree: Pecan Crusted Catfish over Chipotle Polenta with Mango/Apple/Sweet Pepper Relish. WOW … so good. We’ll post the recipe next week, when we make it in the K2.0 kitchen.
Main course was turkey meatloaf, with a mushroom fricassee and mashed cauliflower. Not sure we’d make the meatloaf again, (it was delicious, but sort of ordinary) but the mushrooms were on point, and the cauliflower was seasoned with lemon zest and fresh lemon juice, which was refreshing and unexpected.
The dessert was a red wine and cranberry poached pear with maple-infused Greek yogurt. Refreshing and delicious, and the marinade for the pear can be saved for sangria – oh … yes please! This will be a Thanksgiving dessert at the Clauss House! Simple but perfectly balanced and healthy. Thank you again, @healthy_but_hungry_ for your stellar organization and making sure we keep coming back! xo
Overall, a great night and a delicious dinner! Thank you, Healthy Options Buffalo for offering these evenings and giving us foodies a place to learn and grow.