sunday, they bathed in the sunlight all afternoon before their evening cooking course at the dirty apron cooking school. they, along with six other couples gathered in the gorgeous kitchen & dining space to cook three decadent courses together. run by the same chefs at the ever-celebrated chambar and their favourite brunch spot next door, cafe medina, the dirty apron features a european deli, a shop filled with gourmet ingredients and a cooking school. after a demonstration, they got to cooking in the gorgeously tiled kitchen, while soft jazz music played in the background. they tasted the fleur de sel before seasoning their dishes; they whisked, they melted, they folded, they sauteed. pears were set on the hot grill, a cornish game hen was rubbed with paprika and butter, egg whites were whipped until light and fluffy. she wrapped her arms around him from behind and relaxed into the warmth of his body as he cooked. once the first course was prepared, they plated it: beds of watercress tossed in vinaigrette with hazelnuts, grilled pears, thin slices of prosciutto, oyster mushrooms sauteed in sherry vinaigrette and a warm goat's cheese and apricot cake, crusted with panko. they enjoyed the starter at the communal table in the dining room amongst the other couples, with glasses of perfectly paired italian wine. the sourness of the balsamic and sherry vinegars, the sharpness of the aged red wine glaze, the saltiness of the prosciutto, the sweetness and smokiness of the grilled pear, the hint of creaminess in the hazelnuts. for the following course, they enjoyed a roasted cornish game hen with a grainy mustard pan jus and a risotto with chanterelles, asparagus and truffle oil. warming, hearty, creamy, satisfying and again perfectly paired to wine. finally, they pulled their chocolate souffles from the oven and caramelized the tops of their creme brules to plate a trio of desserts, a sharing plate: chocolate souffle, dark & white chocolate dipped strawberries and rosewater & pistachio creme brule. the souffle was light, airy, cloud-like; beneath the crisp caramel crust of the brule was a rich custard studded with pistachios and hinted with the floral aroma of roses. they sipped hot coffee and lingered over their dessert, eyeing one another across the table, laughing and staying after the rest of the couples had finished. they walked home, hand in hand, along the water, reveling in the romance of decadent flavors, of cooking together. cooking is like love, it should be entered with abandon or not at all (julia child).
