We are joined by our friends David and JJ as well as four other couples who have signed up for the class. We are invited to help ourselves to freshly baked bread as Chef Mary finishes the class preparations. It is warm and addictive.
Soon Chef Mary has us all preparing the meal under her guidance. We learn about cooking skirt steak sous vide (boiled in a bag in water to a perfect temperature) accompanied by sauce béarnaise. It is a BYOB establishment and everyone uncorks their bottle of wine to sip while we prepare the puff pastry with béchamel and potatoes in duck fat. We also learn some food preparation tips, such as easily peeling garlic by vigorously shaking it in a closed container. The molten lava cake for dessert requires quite a bit of stirring(to melt the chocolate) and whisking (to blend in the remaining ingredients and aerate), and David and William strongly lend a hand.