One of the easiest and most delicious ways to learn about other cultures is to sample its cuisine. Across the globe, food brings people together in times of joy and sadness. And with gas prices what they are right now, getting a taste of international travel without having to sell a kidney to afford the plane fare feels like a win.—Kristie Smeltzer
What
Taking the Taste of Athens cooking class at Pippin Hill Farm & Vineyards.
Why
Learning about different cuisines and the satisfaction of gaining new kitchen skills.
How it went
I left with a full stomach, and was fizzing with creative energy and ways to elevate my home cooking routine.
When I arrived at Pippin Hill Farm & Vineyards, the stunning views felt otherworldly in their beauty as the late afternoon sun dipped toward the rolling blue hills. The tasting room wasn’t too shabby either. Inside, Chef Victoria Cosner and members of her skilled culinary team greeted participants with a glass of bubbly as we gathered. Non-alcoholic beverages were also available.
Once everyone was accounted for, our experience began in earnest with Cosner taking us on a brief tour of the garden beds. Though it was early in the growing season, perennial herbs like rosemary were already flourishing.
Back inside, it was time to apron up and get to work. The menu included lamb souvlaki, tzatziki sauce, and cucumber salad. As an avid home cook and viewer of culinary reality TV, stepping into a pristine commercial kitchen felt like dancing into a fantasy. Cosner provided a demo on how to clean and cube lamb prior to marinating it. (Our lamb was pre-cut, which enabled us to quickly get it into the marinade.)
We broke into smaller groups and claimed one of several workstations. Bins were set up for us, and each contained all the ingredients needed for one of our recipes. Full disclosure: I felt anxious about cooking with strangers as someone who’s a bit of a control freak (understatement) and passionate about safety around cross contamination. I needn’t have worried. Cosner and her team repeatedly reminded us about safe procedures, both with sharp knives and microplanes as well as sanitation. Since the wine continued to flow as we worked, guests appreciated the reminders. Once we got our lamb basking in the fragrant marinade, our kitchen guardians sanitized our workstations before we moved on to preparing the fresh salad and sauce.
I acknowledge my bias, but I truly believe I found the best people to cook with. We divvied up tasks and collaborated well while getting to know each other. The kitchen folks made it easy to be successful, supporting us by swapping out tools, washing items we needed, and generally keeping us on track without participants having to think too hard.
After completing our work, we returned to the massive line of tables at which we’d dine family-style. In addition to the food we prepared, the kitchen team made fresh pita, grilled zucchini, roasted asparagus, grilled chicken, and tabbouleh salad. Everything I tasted delighted my palate. No one left hungry, especially not after the pièce de résistance: sweet, crispy baklava. I was so stuffed that I only managed a small slice of the dessert, but kind strangers twisted my arm, and I agreed to take some home in a little to-go container.
As my Italian forbears have taught me, wonderful experiences happen when we come together around a table to enjoy a meal together.
For those who get hooked on the professional chef feeling (but without the stress of doing it for real), Pippin Hill is offering the Pippin Passport this year—a program that incentivizes touring the world’s cuisines through repeated cooking experiences.
