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| - Calling all Desperate Housewives (and husbands)!!
Several times a month Chef Maggie Norris opens her beautiful home to teach those of us lacking in kitchen know-how or looking to spice up their personal repertoire.
At first, I was a little thrown that the class was being held in a home, but as soon as I walked through the front door I was immediately put at ease. Her home is charming and warmly decorated. The kitchen is exactly as you would imagine: large, open, fully outfitted and well, pretty much perfect!
Maggie has an extensive background. First off, her mother was a caterer so she was called upon to assist frequently. She recounted a story of a Christmas break filled with tying bows to packages of gingerbread men instead of playing with friends. After college, she received cooking classes as a gift and off went the proverbial light above her head. Soon, she began her culinary career at the Scottsdale Culinary Institute, ensuring that she graduated at the top of her class so that she could do her externship at the Food Network. She told she arrived in New York shortly after 9/11. The tone was different than she remembered, having grown up in DC. Odd as it may sound, it was warmer. Everyone was on the same page about where they wanted the country to be. The pace was a bit slower, the people a bit more friendly. Here she worked for Mario Batali and was able to rub elbows with Emeril, Gale Gand, Sara Moulton, Kat Cora, Rocco Dispirto (can you hear me seething with jealousy??) and many other big names.
Upon returning to Arizona, she taught at the now disbanded Cooking with Class. She then went on to do cooking demonstrations for Dacor Appliances in Phoenix, Las Vegas and Tucson. About a year ago her neighbors found out that she had led cooking classes and gave her the necessary nudge to get started on her own...and now we all have the opportunity to attend any of the variety of classes offered by Whisked Away. The classes are so popular that she is booked through February - and it didn't take long for me, or any of the other attendees, to figure out why.
Maggie is warm and patient and very present. She wants the experience to be very laid back and enjoyable for everyone. After a very short time it feels as if you are in your own kitchen with a few friends. She is very high energy and very informative without talking down to anyone. She wants to make sure she covers all the bases - so no one walks into the kitchen and has that deer in the headlights look going on.
She provided many tips and tricks as we walked through the recipes. As with my review of AndyFood - I will not reveal them. You really do need to attend a class to get the whole experience. I will tell you that she despises when a menu notes the wrong version of "filet" for the wrong foods. She told us that for fish there should be 2 l's and only one with beef. I hate to admit it, but I had no idea.
We made a lovely Italian meal. I was on the cheesy garlic bread station with a lovely young man - and I am not exaggerating in the slightest when I tell you that this is hands-down the absolute best garlic bread that has ever passed my lips. Simple but so incredible! We also dined on a traditional Bolognese and Béchamel Lasagna, Classic Caesar salad and a de'light"ful tiramisu. The dinner was incredible and the company a treat.
Please visit whiskedaway.netl and schedule your class, you will not be disappointed on any level.
If you will excuse me, I need to run to the store for some ingredients - I have garlic bread on the brain now!!
Visit our site for a full view of our complete interview with Maggie:
http://phoenixbites.com/2010/11/08/calling-all-desperate-housewives-and-husbands-cooking-classes-at-whisked-away/
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