What better way to spend a rainy Vancouver Sunday afternoon than learning cooking techniques and taste tips at a cooking class with a group of friends?
With wine paired to drink as we tasted each course - and sipped between courses - it was a relaxed and satisfying way to wind down the weekend.
Ten of us assembled to learn from Chef Hilary, how to make a velvety cardamom-flavoured carrot soup, smoked salmon croquettes, crusted eggplant wheels and mussels in lobster stock.
Hilary pointed out up front that for savoury dishes, she preferred to use recipes as a guide , allowing for more creativity and spontaneity in cooking. So rather than having us reading recipes instead of watching, she would email the recipes to us later.
Cardamom carrot soup with carrot ribbons and lime leaves
First up was the preparation of ingredients for the carrot soup.
The only problem was that owing to a moment's indiscretion on my part during the earlier interview, a kitchen secret I had closely guarded for several years would be bared to the world - or at least to the 18 people present in Sandra and Peter's kitchen for the cooking class. And what would that do for the image of urbane foodie I was so carefully cultivating?
What better way to spend a rainy Vancouver Sunday afternoon than learning cooking techniques and taste tips at a cooking class with a group of friends?
Hilary pointed out up front that for savoury dishes, she preferred to use recipes as a guide , allowing for more creativity and spontaneity in cooking. So rather than having us reading recipes instead of watching, she would email the recipes to us later.
At the 
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