I love the sweet and sour nature of the little flavor bombs. They make a great addition to a springtime salad.
serves 4
Ingredients
- 5 rhubarb stalks, sliced thinly (about ⅓ inch)
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 teaspoon salt
Directions
Bring the sugar, vinegar, and salt to a boil. As soon as all of the sugar is dissolved, pour over the sliced rhubarb. Let stand for at least 3 hours. Then put them in the refrigerator until well chilled. These will keep covered a couple of weeks in the refrigerator. They are a bit addicting so make plenty.
What fun. I just knew you were going to have a great time. The story of the ginger reminded me of something similar that happened to me at the National Chicken Cooking Contest. My dish had goat cheese in it and I was accustomed to one brand of goat cheese and they provided another one I’d never seen. As you know, the consistency of goat cheese varies. I managed, just like you did with the ginger, but there was nothing I could do at that point other than “make do.”
Thanks for sharing this. I’m sorry I didn’t see it sooner. I’ve been looking forward to it and just must have missed it. Hey, I’m a blonde. Stuff happens.
Sam
Greg thanks for this wonderful post and taking those of us less fortunate along for the ride! Brought me right back to last Christmas when I was in Panama and Boquete. It really is beautiful there! It would of course have been better had I been taking cooking lesson there with you!
If you ever do anything like this again. I like starting with a good cocktail (get them loosened up) and ending with chocolate drama. It had to be a trip to remember. Teaching classes is only fun if you don’t take yourself too seriously, and I know you got that part right. 🙂
You all looked like you had such fun! The menus sounded great, and how lucky they were to get you to make a personal appearance…did you autograph anything for them! Leave your name in the sands of time, ahhh…I want an Island teaching job. A friend keeps trying to talk me into going to Costa Rica and opening a B&B…We could have you as a guest chef!
I missed your announcement in December about this adventure and am still trying to catch up. What an awesome experience — and I’m referring both for you and your audience! Boquete sounds like paradise but you added a touch of Old Hollywood glamor.
I am totally in the next time they need an instructor! It just looks too amazing!
xxoo
Michelle
… and they’d love you I just know it! GREG
Great update! And wow, what a turn-out. Loved all the pictures.
I’ll put some on my Facebook Fan Page later today. GREG
attend a dinner party at Casa de Greg.
What a breath taking event. I can’t imagine how excited, nervous, energized and relieved you felt at various times through the weekend.
Now you just gotta get to Los Angeles. GREG
Such a great experience Greg! Thanks for sharing. I’d be scared stiff to do that.
Looks like you pulled it off without a problem!
but I relaxed into it pretty quick. GREG
Your class was as amazing as you describe. It was our pleasure to have you, Liz and friends visit with us. You turn fine food into a fancy party and draw fine friends together. What more could anyone ask?
Now I just gotta figure out a way to get back to Boquete! GREG
what a great experience for you and it looks like it was an absolute blast!
What an amazing adventure and a great experience, Greg! I’m so glad I didn’t miss this post, was definitely looking forward to it!
This is definitely worth the wait. It sounds and looks like an amazing trip and adventure. I’m glad that the demonstration went well and was well received. I probably would have freaked out once I got up and did something like that.
Congrats on a job well done, Greg!!!
What a beautiful place to teach, it’s fun and addictive isn’t it? (teaching) Congratulations on selling out your first cooking class, it definately says something wonderful about the cook!
I love interesting people you never know where you going to meet them, I sat beside the one the first woman fortune 500 CEO’s turned activist the other night and wow, was she fasinating!
The stories your guests had to tell must of been amazing!
Wow Greg! What an adventure! It’s all very “glamorous” and you fit the bill of a “celebrity chef” well! I love all the Old Hollywood dishes you chose to cook. A job well done!
Yay! Finally get to see how the trip went for you. Bet they were so excited to have a super chef on hand. Great job!
What an amazing adventure, and thanks so much for sharing it with us. What fun, I’d been watching for this post. You certainly had everyone paying close attention, they are so focused either on you or they noticed that the bubbly is about to run out.
What a grand fun and I love the selection of foods you elected to serve. All with a bit of history, great idea.
Thanks for waiting… GREG
Just as I suspected some of RSS feed subscriptions have failed. Not all, but I started noticing everyone was awfully quiet and have found that for over a week, I’ve not been receiving updates from some of my favorite blogs. Wonder why that happens? Anyway, I’ve got alot of Sippity Sup reading to catch up on.
Just curious, in one of the last posts I read you indicated you thought your readership was down, do you think it happens to a bunch of us at once? (can you tell I’m whining)?
But my best month to date was November (which was also my one-year mark) with December being about 20 percent down from there, and Jan shaping up to look like December. Maybe the Holidays? Though November was a holiday… but a food holiday. Who knows? It’s probably cyclical. I am too new to this to have any meaningful numbers…GREG