In February during our quarterly team meeting in Orlando, we took a break from work to steal away to a cooking class at near downtown Orlando. Owned and operated by Marci Arthur, Truffles and Trifles offers group cooking classes and instruction. She was a phenomenal host, imparting sweet southern hospitality while nosily poking into our lives to get to know us better.
Marci made it happen. She set the tone for us to have fun while we cook and then eat great food…what could be better? I laughed about how she unabashedly pried into everyone’s personal lives. -Lora
As it was the day before Mardis Gras, our four-course meal was themed entirely around the festive holiday. We broke into teams and were directed to stand by a station. Each station contained the recipe and measured ingredients for the dish we would make, ranging from appetizers like Pecan encrusted Pork Crostinis with Fig Jam to entrees like Wedding Chicken and finally dessert.
We immediately went to work on preparing our dishes. Some were definitely more difficult than others, resulting in some humorous dialogue and the opportunity to learn through humor and trial and error.
We got to be the popular kids at cooking school! We made the Pecan encrusted Pork Crostinis with Fig Jam…AMAZING! I also learned, per Craig, that solid sugar in a heated pan will not liquify on its own. Gotta have some moisture. -Doug
As we cooked, we sipped wine and talked. It was a chance not only to catch up with one another “outside” of work, but get to know the other teams as well.
Our amazing meal culminated with a gorgeous array of desserts, including homemade beignets, chocolate pie, and a super-sized King Cake. I’d never had it before, so I opted for an especially big slice for myself.
My favorite part of the food was the desserts because they were delicious, there’s nothing better than hot, fried dough covered in powdered sugar. – Jessica
I had so much fun watching all of our dishes come together. Sautéing, roasting, caramelizing, braising, baking — sure, it was prescribed by the recipes Marci provided, but I believe each dish reflected our own creativity as well — not all that unlike the creativity we instill in our work. Only this time, we uncovered the nuances and secrets of each recipe to achieve the best result.
Aftonklänningar innare Taylor Swift, vinna priset för att få mjuka, röda mattan klänning också bry sina hjärnor, och goda väninnor skär vete spela mycket hög! Fortfarande driven modellering debut se hur de väljer frack.