Oct 9, 2012
Cooking Class by Cafe Manson
Leah Thompson, RN
Manson North Shore Bible Church
The coming holiday season is going to be full of joyful parties filled with guests with all sorts of diet restrictions. Friends and loved ones show up gluten-free, dairy-free vegetarian, vegan and simply "on a diet." Year-around we see guests in the Café who require special meals. This Tian recipe is versatile, multi-seasonal, easy (with the right steps) and a hands-down crowd pleasure. Spice it up or keep it simple, use it as a side dish or as a main course. On its own it’s a delight, put it under a piece of fish, it adds flavor and dimension.We’ll teach you how to make the basic dish, create a sauce to add depth and give you suggestions on how to insert your own style. Exactly what is a tian? It is a hot or cold dish made of layered ingredients. Making a tian is an easy way to get a dish that is both beautiful and nutritious.
Before opening Café Manson in October 2009, owners and chefs Erik Cannella and Adrianne Young spent a few years traveling and cooking around the West Coast. They created a cookbook, published magazine articles and started two restaurants (one of which they own). After a series of private events at Napa Valley wineries, they decided to return to Washington and cook in the vineyards of Chelan Valley. Erik’s 10-year stint at Matt’s in the Market put the acclaimed Pike Place seafood restaurant on the national map and earned the 23-seat restaurant a three star-rating. He combines his classical training at the CIA with the Finnish-Italian dishes of his childhood. His recipes have been published in Gourmet Magazine, Bon Appetit, the New York Times and WINO Magazine. As a food and wine writer for marketing agencies and publications, Adrianne has published a book about Seattle’s Pike Place Market and written for Washington Wine Commission. Currently, she writes for ScenicWA, the state’s newest travel magazine.