Chef Melinda Casady gets serious about proper knife technique.
Team Pediment Cooks!
As our busy season comes to a close—more than 60,000 books shipped to customers over the last few weeks—our team of publishing experts set out to try their hand at preparing a holiday meal at Portland's Culinary Workshop.
At least half of us love cooking, and the overwhelming majority of us eat, so a cooking class seemed like the perfect opportunity to slow down and enjoy each other's company for an afternoon.
Randy and Brooke lay the foundation of winter chowder with a vegetable stock.
On the menu? Pork tenderloin stuffed with goat cheese, chanterelle mushrooms and pumpkin seeds; duchess sweet potatoes with blue cheese; a winter chowder with veggies; and a chocolate soufflé. A tall order for many of us, but Chef Melinda Casady tactfully guided us as we cooked our way to a delicious meal.
The Pediment crew split into teams, from left to right, Team Champions, The Baconators, and Team Awesome. Team Awesome won.
When all was said and done, we sat down and enjoyed the meal we had prepared together. The food was so yummy, many of us snagged the recipes and started planning our own Christmas meals centered around the stuffed pork tenderloin.
Pork tenderloin stuffed with goat cheese, chanterelle mushrooms and pumpkin seeds.
Thank you to Chef Melinda and the entire Pediment team for making the event such a delight. Merry Christmas, all!