A Taste of Greece

Taking a demonstration class was like being in the live audience for a Food Network show.

In case you've never been to a Continuing Studies cooking workshop, here's a first-person account of Wednesday evening's A Taste of Greece, written by Grant Hamilton.

I'm no stranger to Continuing Studies classes here at ACC. In fact, when I started working here, in December, there was a little bit of confusion setting up my computer accounts because I was still a student — in a Spanish class Monday nights.

But I'd never taken any cooking courses, despite having read all the drool-worthy course descriptions many times.

So I leapt at the chance to take A Taste of Greece with chef Ben Hernandez on Wednesday night. It was a two-hour class, from 6:30–8:30 p.m. and the first order of business was to sign my girlfriend up, too.

Registration was a breeze at the front desk of the Victoria East campus. I'd diligently written down the course number and my girlfriend's student number, but turned out all I needed was names.

The course itself was just as great!

Wednesday evening, we drove up to the gorgeous Manitoba Institute of Culinary Arts:

Inside, chef Ben Hernandez and his assitant Debra were all set up for the evening.

I handed out recipe packets to the students as they arrived, whetting appetites for the dishes to come.

The class was hosted in the absolutely great Manitoba Canola Growers Culinary Theatre, where there is a fully equipped demonstration cooking space, with a few rows of seats with great views and foldout side tables. But we didn't sit there long.

Instead, as Ben got going, students migrated to the front of the class, for an up-close look at the tricks and techniques that Ben was demonstrating as he cooked.

Ben was great. He kept up a running patter throughout the evening, telling us about the dishes, why he'd chosen them to highlight Greek cuisine, and how he was approaching them.

It was like watching a Food Network show like Chef at Home, but you were right there in person.

We were encouraged to ask questions, and Ben always gave thoughtful, educational, entertaining answers.

Although Hernandez gives Ben's Colombian heritage away, it turns out that, as a new-to-Canada teenager, Ben cut his teeth working in a Greek restaurant. His love of and history with Greek cooking came through all night long.

The first dish up was a chicken-and-rice soup called Avgolemeno. Ben said if he sees it on a menu, he always orders it, and it's clear to see why. Unlike other chicken-and-rice soups, this Greek version has a bright clarity from lemon juice that really made it sparkle. And it was served so fresh that the rice hadn't had time to sit in the pot and get glumpy.

It was too delicious to get a picture of.

Next up was a classic Greek salad:

Essentially just chunky cut veggies and feta cheese with a generous pouring of olive oil and oregeno, Ben said the important part was to leave out the lettuce. That's what makes it a classic Horiatiki style Greek salad.

While preparing soup and salad, Ben had also started some of the dessert (which took a while) and main course, so we were also getting a lesson in kitchen multi-tasking.

Ben was clearly enjoying himself.

The beauty of using this kitchen here is that you've got all the toys! he said.

The main course for the eveining were Greek pork chops, with Greek potatoes and a side of cooked vegetables. Ben had marinated the pork chops for two days ahead of time, and the wait was worth it (okay, I hadn't had to wait).

After starting the lemony potatoes in the oven earlier, Ben seared the pork chops and then added them to the oven in the same pan. They came out delicious.

Cutting into the pork was a revelation — it no longer needs to be cooked to a dry white, but is safe to eat medium pink on the inside.

I may never overcook pork again. It was so tender and moist that a butter knife sliced right through it. Amazing.

Dessert was a custard pie known as a Galatopita:

Like a cross between a rice pudding and a creme brulee, it was the perfect end to a great evening.

I'd never been to a demonstration class before, and I wasn't sure exactly what to expect, but it turned out to be a great blend of instruction and entertainment — plus a full meal that included wine with every course.

Not only did I learn a lot and come away with recipes that Ben made me feel were accessible enough for me to try at home, but we had a great time chatting with some of the other students.

We weren't the only couple there, but there were also a few groups of friends who were taking the class as a night out. It would be perfect for that. But it was also a social enough evening that it would be fun to take solo, too.

My girlfriend's only suggestion was that she'd like to get a little more hands-on, even if it was just cracking pepper into a pan.

Well have I got a deal for her: There's a hands-on cooking class coming up next month: The Joy of Japan, featuring Emperor-quality meals from the Land of the Rising Sun, takes place Wednesday evening, May 27.

But if you're the sit-back type, Ben will be back in the fall, to lead A Taste of Australia.

I can't wait.