There really is nothing like a great meal with good people. And that is especially true when you learn how to make the meal together and it's not just delicious, but good for you, too. So it was at the Eat Like an Athlete cooking class offered by chefs Casey Easton of Food Lab Boulder and Kelly Newlon of RAD (Real Athlete Diets) in Boulder this week. The Suffer Better crew were eager, and hungry, participants.
Casey and Kelly, who know their way both around the kitchen and the trail, created a fresh and healthful menu of 4 tasty dishes and demonstrated just how to prepare them. Of course, we did "exactly" as they said, though, not
surprisingly, our final platters didn't always resemble theirs. We, the enthusiastic and hungry students, worked in smaller groups to ensure we all played a role in the creation of our meal: slicing, dicing, stirring and mashing. The menu items were flexible enough so that they could be easily adapted to suit any one of the many dietary options - vegan, paleo, vegetarian, or omnivore. Beans could readily sub in for the chicken, the turkey meatballs equally delicious with saffron rice, and the pork chorizo ragout could just as tastily be chicken chorizo or even tofu. The affable and uber talented Scott Jurek joined the fun and added his well-tuned cooking ideas to the pot too. Competitor editor Brian Metzler, fresh off and hungry from a Rim-to-Rim-to-Rim Grand Canyon run joined the fray and we can credit him for all the nice photos. Proceeds from the evening benefited Boulder's Chef Ann Foundation, an organization helping schools serve children healthy and delicious scratch-cooked meals made with fresh, whole food
Casey and Kelly shared four delectable dishes: : Twice Baked Sweet Potatoes with Cilantro Pesto and Chipotle Chicken (or Beans); Chorizo Chickpea Ragout; Avocado-Stuffed Turkey Meatballs; and, Coconut Harissa Vegetables. While our finished platters didn't always resemble the chefs, the food was incredible: healthful, flavorful and imminently enjoyable.
Honestly, it's hard to say what aspect of the evening was better - the process of cooking together with interesting and engaging people, good conversations, laughter and learning or the true pleasure of the group meal when the cooking was all said and done. There were nothing but a slew of new friendships and contented smiles around the table. That's what community is all about and it works.
If you'd like the super simple recipes for these delicious meals, just sign up for our Suffer Better newsletter at the bottom of the about us page: http://sufferbetter.com/pages/why-sb