Showing range in cooking class
Eurostoves is one part retailer of high-end ranges, like the English-made AGA and the Italian Bertazzoni, one part retailer of kitchenware, with shelves brimming with gadgets and utensils, and one part . . . mmm, cooking school. The Beverly store holds hands-on classes ($75 for 3 hours) almost every evening and weekend day in its culinary center. Local chefs teach a variety of small group classes, with topics such as knife skills, Mexican and Thai cooking, cake decorating, and more. “We teach people techniques and not just how to read a recipe,’’ says Liz Walkowicz, chef instructor and culinary director at Eurostoves, who, among many things, once cooked in restaurants in Switzerland.
One recent evening, eight participants attended Eurostoves’ Italian class. In red aprons, they chopped, braised, sauteed, and rolled dough for pasta and pastry; they made a fig, caramelized onion, and goat cheese topping for flatbreads they had prepared earlier; and they learned Bolognese sauce, which some were eager to master. “I’d like to serve a sauce at home other than Ragu,’’ says Betty Laiacano of Gloucester. When it was over, everyone shed their aprons and sat down to savor what they had labored over. And they didn’t have to wash a dish. Eurostoves, Commodore Plaza, 45 Enon St., Beverly, 877-232-0007, www.eurostoves.com.