seasonal fruit with shuna
April 24th, 2007I’ve been to a few of Shuna’s cooking classes, and they’ve all been fun and enriching. Shuna has an intuitive, visceral understanding of the foods she works with, which she attempts to convey to her students. More than just teaching how to make pavlova, Shuna teaches students why egg whites behave the way they do and how to tell when poached rhubarb is ready by the way it looks and sounds. A class with Shuna is always a full sensory experience—be ready to taste, smell, and touch ingredients. Similarly, the end of the class heralds a feast of all the sweets prepared during class, and then some.
Aside from its tasty end, my favorite part of Shuna’s classes is listening to her always fascinating discussions on fruit, eggs, sugar. Just the other day I found myself quoting some of Shuna’s strawberry facts to a friend visiting from abroad. It seems I learned a thing or two.
[Click the photo to watch the seasonal fruit class slideshow.]
Click here for my write-up of Shuna’s pie dough class.
May 3rd, 2007 at 11:29 pm
Wowee Zowee!
How very very sweet you are! I am going to send a link your way next week when I talk about the ice cream and sorbet class! Thank you thank you thank you!
{and you’ve been to almost all of my classes!!}
May 4th, 2007 at 6:04 am
Yer welcome yer welcome yer welcome :).
October 8th, 2007 at 7:22 am
[…] Shuna “Fish” Lydon is known and loved by many people in the foodblogging community, bloggers and readers alike. She is admired in the blogosphere for her professional perspective on food, as well as her sensual prose. I have taken several cooking classes with Shuna and found her to be an engaging and knowledgeable teacher, encouraging her students to use all their senses when learning to work with food. At her classes, I had the privilege of tasting some of her unique desserts, such as goat yogurt panna cotta with rhubarb compote, and lemon verbena meyer lemon ice cream. Her desserts are complex, unusual, not too sweet, and “fruit-inspired”–a pastry chef after my own heart. […]