1/19/2024 0 Comments Harmons foodie club welcome offer![]() ![]() One of the less marketed joys of the course is the social interaction around the table, a rich opportunity to connect with friends and new acquaintances alike, and a lovely finish to the meal, no matter if the edible outcome suits your palate. As with many of the classes, members enjoy the fruits of their labor in the third act, where they join once more at the dining table to consume the meal they’ve curated as a collective. With the exception of stubbornly sticky scallops, the dishes were reasonably easy to recreate. ![]() The aroma of freshly ground basil infused the air as attendees chopped, cubed and seared their way through the menu. Attendees observed the process of each dish, then were sent into breakout triads to recreate the menu with instructor support. The class was a two-course overview of classic and infusion dishes including a quinoa tabbouleh, seared scallops over a harissa-carrot purée and a lightly sweet citrus dessert salad. “The biggest challenge is staying up to date on what’s trending in food before it even hits our market.”Īt the time of our visit, the Mediterranean Mezze course was taught by staff dietician Genevieve Daly, a veteran nutrition pro and first-time cooking class instructor. The courses are reasonably comprehensive yet friendly to all levels of experience, with most ingredients pre-measured and prepped by staff. Their efforts make for a holistic learning adventure into the scientific and gustatory. Instructors provide a step-by-step walk through before releasing the attendees to the assortment of state-of-the-art stove tops in order to reproduce the highlighted recipes of the evening. Attendees are regaled with accommodating group tutalage including dual overhead screens displaying an aerial view of the cooking surfaces for full immersion in the process. The course reads as a clever and acculturated way to spend a weekend evening or a midweek date night. The class is initiated with ice-breaking chatter, fresh seasonal décor, floral arrangements and refreshments, including a personalized wine-and-beverage service. She says, “The biggest challenge is staying up to date on what’s trending in food before it even hits our market.” That highly personal touch comes with the occasional snag. ![]() Each school has autonomy to create the classes its specific community wants and is asking for,” says Nance. They also create their own course curriculum. “Our cooking school chefs all bring a great deal of education and experience to the table-literally. “Incorporating culinary education gave us an opportunity to directly connect with the public about the great work our chefs were doing.” The program’s design clearly reflects a level of consideration for the needs of each store’s surrounding communities as well as foodie demands on a national and international level. Vice President of Marketing and Advertising Lindee Nance says, “Incorporating culinary education gave us an opportunity to directly connect with the public about the great work our chefs were doing, as well as to teach about new ingredients and food trends that we wanted to bring to Utah from around the world!” Since its inception, the cooking class has transformed into a multiform cultural touchstone for the community, with each store and each instructor bringing unique flavor and flare that shifts by seasons and culinary trends. The program began at the Bangerter Crossing store in 2008 as part of a brand-wide revision process, wherein the historic local business modernized and expanded. ![]()
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