We may not have endless massages or gourmet food on every corner, but I like to think my job has its perks. There’s the occasional yoga, kickboxing, and pilates class. We happen to work right outside Central Park (who could argue with this view?). Oh, and there are tons of lunch and learns and other activities put on through our parent company, which means learning yes, but free food = better. With the amount of money from my paycheck that goes to my rent, I live for the free, and often gourmet, lunches.
One of my recent favorites was a end of summer grilling tutorial at Williams-Sonoma. I still stand by the fact that summer is not over until September 28th! So, let the grilling and fruit festivities continue in full force.
When we first arrived, we were greeted with a small cup of mint-limeade granita and a slice of festive flatbread (w/ burrata & figs)
Next up was a tutorial on how to de-backbone a chicken and use a cooking stone. One could use a stone or brick (cleaned and covered in foil of course) or even the backside of a cast iron skillet.
Here we have our head chef teaching us how to take the backbone out of the chicken. Looks fun, right?
While we were listening and learning, we were handed plates of pre-prepared chicken and roasted vegetables to munch on. Then, a meal would not be complete without some dessert.
On the right was a mighty fine piece of lavender pound cake, topped with berries and vanilla ice cream. I love how she brushed the cake with some olive oil and threw it on the grew for extra crunch (and flare).
After leaving with a full belly (and ever so ready for a nap…too bad we don’t have napping cubes like Google) I was inspired to check out other cooking classes offered in the city, especially if it comes with a meal as tasty as this 🙂
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients” – Julia Child