By Maggie Beamguard
Insider Editor
It’s been knives out in Seven Lakes. A recently rebooted monthly cooking class has become a hot reservation for chefs of all abilities.
In May, the “Summer Sides” class filled in just a day or two. The kitchen of the community center where classes are held comfortably fits just a dozen people at three stations, so class sizes are bite-sized. Instructor Pat Konen kept a waiting list for the May class, but due to its popularity those on the list would go empty handed.
Those lucky enough to get a place at the table brought their own knives, aprons and the $12 ingredient fee.
The class is, above all, a sensory experience. As participants chopped ingredients for Italian salad, fruit pasta salad, cucumber salad and rainbow salsa, the air filled with the fresh aromas of citrus, cilantro, onion and tomato.
A dozen women donned colorful aprons, which had their own stories to tell, and chatted over counters laden with ingredients.
Konen moved among three groups, offering tips and instruction as the salads came together in a colorful array. One piece of sage advice she shared: use frozen corn rather than canned corn for the Rainbow Salsa.
As the dishes neared completion and the group began the task of cleaning up, at least a few stomachs growled and several pairs of wandering eyes drifted to the chilled wine.
Participants would take home containers of their culinary delights but not before filling plates for a taste test.
The women sat together at a long table. Sandi Carl, who coordinates the classes, offered a celebratory toast. “Food, fun and flavor!”
Everyone dug in, savoring each succulent bite of the food they prepared. Conversation around the table ranged widely, but eventually it circled around to which summer side they best-liked. It was a toss up between them all.
Carl first stirred up the cooking classes with Carmella Chase, who took classes at the culinary institute in New York. The first classes were in Seven Lakes North, then at the Chapel in the Pines before moving to the west side. The classes were suspended when COVID-19 hit. Carl always wanted to restart them.
She decided to get it off the ground this year, reaching out to friends and her neighbor, Konen who is known for her spring rolls. “Its such a joy to cook,” Carl said.
Mark Ceccardi and Konen have taught the first classes over the last few months. Ceccardi prepared a French inspired Salmon en Papillote one month and Konen has provided instruction for her coveted spring rolls and some decorating tips for Easter egg cakes.
The class typically meets on Saturday mornings, but occasionally the day or time shifts due to other events at the community center.
Konen has been conjuring up ideas for upcoming classes like chicken pot pie, soups, charcuterie and quick pasta meals. She hears Ceccardi may return to the scene with a meatball recipe. And another participant may bring some Lebanese flavor to a future class.
Konen encourages others who have a special dish or category of food they are comfortable making to volunteer to lead a class.
The classes fall under the oversight of the Seven Lakes West events committee. They are advertised in the weekly community e-blast, but Konen suggests keeping an eye on the Seven Lakes West Facebook page as well.“I’ve always loved to cook,” Konen said.
She catered events by word of mouth at her previous residence in King George, Virginia. After moving to Seven Lakes West four years ago, Konen discovered she shared a passion for cooking with her new neighbor, Carl.
Konen enjoys the opportunity the class gives her to whip up some old favorites. “It’s something that keeps me busy,” she said. “ I get a lot of satisfaction from it. You get to meet a bunch of different people. It’s not only about the food – it’s about the community.”
Contact Maggie Beamguard at maggie@thepilot.com.
