We went on Father's Day and had the luxury of being the only ones in the class, though they can hold around 15 people. Our chef for the evening was Christopher Berns, someone who is well-known in the Madison College culinary program. He was fantastic! Jim really enjoyed listening and talking with him.
Here's what we made:
- grilled rustic bread with sweet pea and mint puree
- spice rubbed pork skewers with romesco sauce
- grilled potato salad with fresh herbs
- cast iron bananas foster
First of all, let's talk about the pea puree. It was amazing. As a kid, I used to gag on peas. My mom would make me eat five for dinner and I would drop three to the floor before I got to the table. So, I was a little nervous about a spread with peas as the main ingredient. It turned out to be my favorite thing! Can't talk about what an awesome surprise this was for me.
Also, we boiled the potatoes and then grilled them. Makes a world of difference.
Thanks to Chris and the folks at Sur la Table. We really had a great time and will be back! Hopefully we'll take a class with Punky!
4 scoops good quality vanilla ice cream
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
4 bananas, peeled, sliced
1/4 cup dark rum
In a medium cast iron skilled, combine sugar, butter, cinnamon and salt. Place over medium-low heat or the coolest area of the grill and cook. Stir constantly until sugar dissolves.
Increase heat to medium-high and add sliced bananas, stirring constantly and spooning butter mixture over fruit until they soften and begin to brown, about 3 to 4 minutes. Remove skillet from heat and carefully pour rum over the bananas.
To flambe the bananas: Return pan to medium heat. Carefully tilt the pan slightly away from you to ignite the rum or use a stick lighter to light the rum. When the flames subside, lift the bananas out of the pan and divide over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.