My whole department came in around 4PM, where they divided us up into three teams for a scavenger hunt. We were each given a list of ingredients and clues, that we had to interpret and find in the little markets all over the north end. We had to hand over our cell phones first, but my team spotted a couple of locals who helped us find out shops in no time! Once all of our ingredients were collected, we headed back to the restaurant for a cooking class.
My group made a caprese salad, which included making hand stretched mozzarella from the curds. It was so much simpler than I would have expected, and the incredibly fresh mozzarella made such a difference in the salad!
When we sat down to enjoy the dinner we prepared, we started with the salad and then the red pepper stuffed ravioli made by the second group was served family style. The folks at Taranta were nice enough to also bring me an order of gluten free penne with tomato sauce and parmesan, which was delicious!
Our main course was a roasted chicken and sausage stuffed pork loin prepared by the third group. These were served with sauteed kale and roasted potatoes. Both were excellent, it was hard to believe they were prepared by my coworkers and not the professionals!
The only course we didn't prepare was dessert; I enjoyed the lemon sorbet and heard great things about the canolli!
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