A few weeks ago, Shug and I were lucky enough to get invited to a Salt Lake City food blogger event hosted by the Viking Cooking School in Salt Lake City. The cooking class of the evening was focused on farm to table fare, stuff Shug and I are very interested in.
The evening began with a salt tasting. Salt? Yup. Taking the time to differentiate the subtleties in just salt got our palates ready for fresh herbs and veggies that have been locally grown, some from the Viking Cooking School's own vegetable garden!
Our menu of the evening consisted of a fresh tomato tart, garden vegetable soup, a peach and apple crisp, and an assortment of delicious cheeses and wine. Our instructor showed us the basics like knife skills and onion-cutting tricks, but also gave us unique tips on how to make your meals special with what's available and in season. This not only is a great way to adhere to the "locally grown" dogma, but also less expensive because you're buying what's in season, so it's cheaper!
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