Cooking At Pirch And Much More

Written by blog contributor CY Cooper.

There’s a store at NorthPark Center in Dallas, Texas that when you walk in, you will want to tear out everything in your kitchen and bathroom and start from scratch. The name of this store is PIRCH and it’s simply AMAZING. I went to this incredible store to attend an event hosted by the FABULOUS, Quenita Fagan or Que, who writes the blog CURVA-LISH. The purpose of CURVA-LISH is to empower women to live authentically with purpose, grace and style. Que’s event at PIRCH was empowering, stylish and just a whole lot of FUN.

PIRCH on Saturdays has cooking classes called Sourcing Saturday where participants are encouraged to get involved in the cooking process, while learning about fresh, seasonal ingredients and method cooking. For almost two (2) hours my fellow attendees and I chopped, sliced, sautéed and peeled gorgeous fresh vegetables along with seasoning beautiful flank steaks. The end product was an incredible, flavorful meal which consisted of a mixed greens salad with goat cheese and grapefruit, an egg frittata with fresh vegetables, side dish of shiitake mushrooms and parsnips along with flank steak. A PIRCH Chef mixed chocolate ice cream on a salt block for dessert which was out of this world DELICIOUS.

The two (2) hours allotted for this class goes quickly, as you are busy preparing the food and conversing with your fellow attendees. PIRCH chefs are present the entire time demonstrating techniques, answering questions and guiding you along the way. In my opinion, when you attend an event where you participate, learn new techniques, have great conversation, enjoy delicious food and just have a good old-time, that’s a WINNER in my book. This is a great event for a girlfriend’s day out or a date night.

Thanks Que/Curva-Lish and PIRCH.  You can read more of Curva-Lish at: http://curva-lish.blogspot.com/

PIRCH is located at NorthPark Center, Dallas, Texas, and their website is: http://www.pirch.com/location/dallas/ 

thisisyourbestyear

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thisisyourbestyear

This is my best year ever, and it can be yours too. When I turned 40, I thought it was the end of life as I knew it. When I turned 50, I knew it was the end. It was the end, the end of that year--nothing more and nothing less. I've retired, gone to another career, started a business, and have kept writing. I've taken classes including glass blowing, swing dancing and so much more. I'm making each year, my best year.

One thought on “Cooking At Pirch And Much More

  1. The chocolate ganache ice cream prepared on the Himalayan Salt Block was out of this world delicious! Thanks, Que, for hosting such an awesome event!

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