…their motto ‘Live Joyfully’ is right over the front door so I’m especially joyful when I can share a culinary adventure there with Sandie Girl!
But first…..we must have a cappuccino…..
I love everyone there….I wasn’t charged a re-stocking fee to exchange the range hood for mom’s kitchen! Amazing!!! Plus, they search for the lowest price available anywhere and give you the contractor’s discount on top of that. All that while offering apples, beverages and big smiles all around!
So, what were we doing there you might ask. When pondering (funny word) what to get Sandie for her B-day, I spied a Salt Block at Pirch. Well, I don’t even know what a Salt Block is…..Perhaps like a salt lick for animals? No??? Then I spied a Mark Bitterman cookbook ‘SALT BLOCK COOKING’ Bingo….a perfect gift for my foodie friend who would no doubt figure it all out. Well, it turns out that Pirch has classes on Saturdays on Salt Block cooking. Eureka!
Get it? So there we were. Sandie was in charge of reserving our spaces and that was not an easy task as they’re booked way in advance. Just look at all those foodies!
This fellow is a brainiack at Cal Tech and might I add has excellent knife skills. Just look how serious he is.
I was really trying to avoid any kitchen duty as I considered myself the ‘official photographer’ but there was no escape. I especially did not want a task that featured big, sharp knives! Oh well….Chop those mushrooms!
…..and do a good job before you move on to chopping the kale!
Come on now….even I know how to squeeze a lemon!
Sandie got the worse task of all. She had to separate all those Brussel Sprouts. (See why I was in major avoidance….I knew it wouldn’t be pretty!)
Down to business…it’s all about the bacon…
Maybe I’ll just grab one of these while no one is looking…..
On of the chefs made the bread to be cut into these croutons…..
I’m forgetting most of what went into this pasta dish….
I did notice this ‘Board Mate’ which I thought was a great idea to keep your cutting board from slipping. Safety first!
No, I didn’t use this hot sauce but needed a prop for the photo op….Look how busy everyone is behind me….
Meanwhile, Sandie had to attend to her Brussel Sprouts so they would not burn in the oven….
I asked this worker bee if she was in charge of ‘KP’ and she had no idea what I was talking about. Is that from the dark ages???
Mixing the pasta salad (Sobe noodles).
The marinated beef strips are almost ready…LOVE the stove!
Time to chow down….
The fellow who cut the tomatoes did NOT have knife skills and the sections were gynormous! Too funny. I don’t think he’s ever seen the inside of a kitchen as he had to continually ask his wife for guidance. So funny!
What’s left of the pasta salad by the time I got to it…
Good job Sandie Girl….time for your reward!
I needed a larger plate…..
What’s left of the carrot and fingerling potato soup and yes, that’s where the bacon, bacon went… along with a mirepoix.
Where are Sandie’s Brussel Sprouts you ask? Why garnishing the yummy soup!
Finally, something to make with the Salt Block!
Ever been to Cold Stone Creamery for ice cream? Well, you can use a frozen Salt Block to do the same thing….chop up whatever you wish into the ice cream.
Come on Chef….is that the biggest scoop you can do?
Mission accomplished….happy us! (Whoops, I still have my apron on.)
After that amazingly wonderful experience I met Tomiko. Do not miss The Intern’ Nancy Meyers hits it out of the park again and it’s adorable!
Next stop, a Anthropologie, a must do for Tomiko. How adorable is this little boy!
Time to eat as I had not seen food for a couple of hours…..Yup….Bar Verde….
At least we split the Peach Cobbler but there was almost a spoon war.
May angels lead you on your way and follow your every move!