With stomachs growling and hearts filled with excitement, Comrade took its annual social extravaganza to Paulding & Company in Emeryville to learn a few new tricks in the kitchen.
Chef Terry Paulding and her team were tasked with teaching us how to prepare a full-course meal consisting of items and ingredients some of us have never heard of, and they nailed it. While some of our Comrades took right to cooking, others were more interested in enjoying the various aromas and sampling a few of the wine pairings.
Take a look at the mayhem below.
Here is the menu from our special day in the kitchen:
Appetizers
- Artichoke Conserve, Fresh Peas, Scallop Crudo
- Moules Poireaux
- Salade Niçoise with Seared Tuna
Entrée
- Pan-seared Salmon Fillets with Cilantro Lime Butter
Dessert
- Cookie-Crusted Blueberry Tart with Crème Fraiche Ice Cream
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