Show­ing Cov­ing­ton how to cook

Th­ese sib­lings can help you get around a kitchen

The Covington News - - NEWTON @ PLAY - By Tyler Smith

When sis­ters Wendy Har­ring­ton andRobynBowen­started Cov­ing­ton Cooks lastNovem­ber, they thought their cook­ing sup­ply store had ev­ery­thing ama­teur chiefs in the area could pos­si­bly want. But as busi­ness grew and the sis­ters started see­ing re­peat busi­ness, one re­quest kept com­ing up again and again.

“Af­ter we opened our doors for busi­ness, ev­ery other per­son asked if we were go­ing to have cook­ing classes,” Har­ring­ton said. “We hadn’t re­ally planned on it be­fore, but the de­mand was there.”

So with their cus­tomers in mind, the sis­ters will host a se­ries of cook­ing classes through­out Septem­ber.

“The classes re­ally run the gam­bit from cook­ing kitchen ba­sics to gourmet meals in min­utes,” Har­ring­ton said.

Novice cooks would ben­e­fit from the three-part es­sen­tials class, Har­ring­ton said, while more ex­pe­ri­enced chiefs can re­fine their skills with the gourmet meals in min­utes demon­stra­tions.

Cov­ing­ton Cooks will kick off the cur­ricu­lum with a Su­per Shell­fish class on Tues­day, Sept. 4 at 6:30 p.m. Dur­ing the classes, stu­dents will learn how to cook bour­bon-pineap­ple shrimp kabobs, Caribbean rice and a trop­i­cal pineap­ple and ba­con salad.

Each class will be taught by per­sonal chief Melisa Riker. Har­ring­ton and Bowen will serve as Riker’s as­sis­tants dur­ing each les­son. All in­gre­di­ents will be pro­vided dur­ing the classes, though stu­dents tak­ing the third es­sen­tials class will be re­quired to bring a set of sharp knives and a cut­ting board.

“Some of the in­gre­di­ents are from the store,” Har­ring­ton said. “Oth­ers are pur­chased lo­cally. We want peo­ple to see that they can make a gourmet meal very eas­ily and that the in­gre­di­ents are read­ily avail­able.”

Gourmet classes will in­clude Bril­liant Beef, Sump­tu­ous Seafood and In­amorata, where stu­dents will be taught how to cook roasted gar­lic and chardon­nay al­fredo.

Par­tic­i­pants in the es­sen­tials class will learn the ba­sics of sautéing, brais­ing and roast­ing along with howto pre­pare Madeira and mush­room sauce.

Har­ring­ton ex­pects the stu- dents to be an eclec­tic mix of men and women, the young and the old.

“Any­one who can sit still for two hours is wel­come,” Har­ring­ton said.

Whether the classes will con­tinue past Septem­ber is up to the com­mu­nity, the sis­ters said.

“A lot of what we do de­pends on feed­back from cus­tomers,” Har­ring­ton said. “We want to re­spond to what the com­mu­nity wants.”

There is a 12 per­son limit on each class, so Har­ring­ton sug­gests peo­ple sign up soon for the first week’s classes. Reg­is­tra­tion ends Aug. 31 for classes tak­ing place in the week of Sept. 3 through 8.

Gourmet meals in min­utes demon­stra­tions are $40 per class. Es­sen­tials classes are $45 for one, $80 for two and $115 for all three.

Mandi Singer/The Cov­ing­ton News

Culi­nary arts: Cov­ing­ton Cooks co-owner Robyn Bowen whips up a gourmet meal in the cook­ing class­room lo­cated in back of the lo­cal store. Cook­ing classes will re­sume in Septem­ber.

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