Advanced Cooking: Food + Wine

I am thrilled to announce that I have managed to get into the inner circle of Foodgawker. I can not even tell you how many declines I've had from them. Actually I can. I have been declined exactly 43 times. Tastespotting has been kind to me but I really just wanted to be accepted by the popular group, ya feel me?

When I found out that one of my posts were accepted, I jumped for joy and called my mom. Two weeks later they've accepted THREE more! Woah, you must understand my excitement.
So thank you Foodgawker for finally letting me into your clique. I'm really happy to be apart of it.

To see my submissions, mosey on over to HERE.

The theme of class yesterday was Food + Wine Pairing. We had to come up with a dish and choose a beverage that we felt paired best with it.

Of course we had to do something naughty.....

Bone Marrow + Flank Steak on Buttermilk Biscuits 

with Parsley Salad

We paired it with a high tannin fruity Bonny Doon Syrah. It was perfect.

To go with the whole food and wine theme, I baked a batch of Red Wine Chocolate Cookies too!

The rest of the class:

Pan Seared Bass, Citrus Buerre Blanc, Gnocchi + Roasted Cauliflower in Rosemary Brown Butter

Ricotta Gnocchi in Lamb Ragu with Pan Fried Zucchini 

Seared Scallops with Curry Butternut + Spring Pea Purees 

There was beautiful food made last night. I am really going to miss this class. We only have two more to go!

So I want to have a quick chat with ya'll.

How are you liking the blog right now? What do you want to see more of? I want your input!