The cooking class started at noon with six students so having a small group made it easy to participate in most of the steps.We started with Bagna Cauda and thinly sliced vegetables for an appetizer, accompanied by Spanish sparkling wine and Prosecco.
The Chef, Chris Thompson, who owns Iorio with his wife, Hilary, treated us like VIPs, welcoming us into the kitchen where we had an opportunity to do some "hands on" assistance.
The menu included seared duck breasts (the best that I've ever eaten), Chilean Sea Bass, Risotto and Sauteed Mushrooms. Dessert was strawberries dipped in warm chocolate fondue and poached pears in red wine with mascarpone and goat cheese.
Christie and I (the two contest winners) also received an Iorio t-shirt and chocolates that I took home to Roger.
It was a fantastic way to spend a cool and rainy Portland Saturday and a chance to meet some interesting people and learn a new appreciation for the work that takes place in a restaurant kitchen.
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