Cooking classes have always been so much fun. Traveling to exotic locations, learning cooking techniques from talented chefs and mixing up cocktails with savvy mixologists. The folks at Kitchen Rodeo want to make sure we don’t miss out on those fun food experiences during the pandemic. They make it easy to enjoy cooking classes (rodeos) at home, while engaging with chefs and mixologists and providing all of the ingredients you need to make fabulous food. Plus we get to enjoy an awesome cocktail while we are cooking.
Ever wanted to learn how to make traditional Scottish pub fair to pair with Scotch Whisky? On Robert Burn’s Night (the poet’s birthday) I had the opportunity to join a virtual cooking class, whisky tasting and cocktail demo.
The cooking class was led by NYC Chef Ed Szymanski. He is the owner of Dame,a traditional English seafood restaurant in the West Village. Originally opened with his partner Patricia Howard as a pop-up restaurant featuring fish and chips, their permanent location will open later this summer.
Have you heard of neeps an tatties? Mashed turnips are natties and tatties are mashed potatoes. This traditional Scotish dish is served with haggis and the lamb Scotch Pie that Chef Szymanski showed us how to make during our cooking class. A fun twist was pouring a little of the Oban Whisky over this delicious pie before baking!
You know my favorite part of cooking classes? Making a fabulous cocktail! Ewan Morgan, Oban Single Malt Scotch Whisky Ambassador, shared his Bobby Burns Signature Cocktail with us. Made with 14 year old Oban Single Malt Whisky.
The cocktail was so fabulous, I couldn’t wait to share it with you:
Recipe compliments of Oban Single Malt Whisky
1 1/2 oz Oban 14 Year Old Single Malt Scotch Whisky
3/4 oz Sweet Vermouth
1/3 oz Absinthe or Benedictine
2 dashes Angostura Bitters
1. Combine Oban 14 Year Old, sweet Vermouth, absinthe and Angostura bitters into mixing glass with ice and stir until condensation appears on the glass. Strain into Nick & Nora glass.
2. Take the orange peel. Express the orange oil onto the drink, twist peel into the drink and serve immediately
One of the best things about the Kitchen Rodeo team is that they donate part of the proceeds of each rodeo to charity. Funds from this rodeo were donated to the National Trust for Scotland and NYC’s Relief Opportunities for All Restaurants (ROAR). So far, Kitchen Rodeo has raised $136,000 for good causes. Let’s raise a toast with a wee dram of whisky to that!
What’s your favorite Scottish fare? Do you have a favorite Scottish recipe that you’d like to share with us?