Bachelorette Party - A Different Experience at The Edible Story (Richmond/Sherbourne)

I was in charge of planning out a bachelorette party for a friend of mine. For someone who's not use to planning any "party" or "event", I went around searching for suggestions from Google and even asking the bride-to-be, herself. What came to mind when I thought of bachelorette party was the bride-to-be with her girlfriends having a few shots, giggling and blushing with male strippers along the night. The bride-to-be was very specific in what she did not want to have at the party. No strippers, no clubbing, no physical activity. I had to get really creative. I knew she loves eating good food and was a big foodie at heart. I decided to look more closely into private cooking classes and that's how I ended up leaning towards an adventure at The Edible Story

The Edible Story

I was completely drawn in by their artistic and contemporary display of food and space. Their modern, sleek kitchen was beautiful against the white counter tops. The decor in the space was thoughtfully laid out with focal shelves of cookbooks, alcohol and kitchen appliances. The graffiti art on the wall added character to the space.

Chef Alanna adding in the sauteed aromatics into the fritter batter.

Chef and owner Alanna Fleischer was pleasant and quick to respond to my questions via email. Thankfully, there was no minimum number of guests required to make a booking, unlike other private cooking classes that I had researched. She was very accommodating and flexible. Menu consisted of several choices for appetizer, main, side dish and dessert. I was able to select one from each category for the event. For guests with specific allergies/intolerance, she made a substitute dish for them.

Upon arriving the night of the event, she had transformed the space to accommodate a small party. Table was set and the kitchen was prepped for the class. She was patient, as some of our guests were running late due to commuting problems that day. The class was a mixture of both hands-on and demonstration.

Chocolate and Coffee Pavlova. Egg whites with sugar were whipped into stiff peaks until glossy. White vinegar and vanilla extract were then fold into the meringue.

We started off the class by making dessert: chocolate and coffee pavlova. She had us each doing a task: grating white chocolate, slicing strawberries, whipping cream (or condensed milk for the fun of it) and separating eggs. Egg whites were whipped into stiff peaks with sugar until glossy. White vinegar and vanilla extract were then folded into the meringue and then baked in the oven, while we started working on the appetizer.

Topping off the zucchini and brussell sprout fritter with lemon zest.

Zucchini were grated thin and brussell sprouts were sliced finely using a mandoline. It was then added into the egg batter with flour and sauteed aromatics. The batter was topped off with lemon zest before pan frying them into small patties.

Appetizer - Zucchini, Brussell Sprout Fritters with Grilled Haloumi topped with Avocado Puree

Appetizer - Zucchini, Brussell Sprout Fritters with Grilled Haloumi topped with Avocado Puree

It was my first time trying haloumi and brussell sprouts and it was delicious! Alanna had started to plate the appetizers beautifully, while I finished off pipping the remaining servings with avocado puree.

Grilling beef skirt steak and pan sauteing mushrooms

Alanna's assistant, Michael, had started to grill off the skirt steak that was marinated overnight in red wine, thyme, salt and pepper. One of the lovely ladies took the role of sauteing mushrooms, while the rest of us continued to prepare the toppings for the taco.

Chef Alanna had roasted the acorn squash ahead of time with olive oil, salt, pepper and paprika. Place the ricotta mixture in spoonfuls on the plate first and then add the acorn squash in handfuls on top of the ricotta mixture.

Chef Alanna had roasted the acorn squash ahead of time with olive oil, salt and pepper and paprika. She was plating the ricotta mixture artistically on the plate in dollops. She then added the acorn squash in handfuls on top of the ricotta mixture in mounds.

Alanna topping off the acorn squash with brown butter.

The acorn squash was drizzled with some fried sage and brown butter sauce.

(Brown butter elevated these acorn squash to another level on my palate! Brown butter will now be on everything now I eat!)

Slicing the skirt steak in thin slices and then dressing them with some olive oil and salt.

Skirt steak was cooked medium-rare and was allowed to rest before slicing them thinly. 

Side Dish - Roasted Acorn Squash with Brown Butter, Ricotta and Sage Sauteed Mushrooms
Side Dish - Roasted Acorn Squash with Brown Butter, Ricotta and Sage

Side Dish - Roasted Acorn Squash with Brown Butter, Ricotta and Sage

Main Dish - Skirt Steak Tacos with Herb Oil and Mushrooms along with avocado and tomato salsa as toppings.

Main Dish - Skirt Steak Tacos with Herb Oil and Mushrooms along with avocado and tomato salsa as toppings.

Build your taco station with a side of acorn squash

An array of toppings where we built our own tacos, as everyone had different preferences.

Dessert - Chocolate and Coffee Pavlova

Dessert - Chocolate and Coffee Pavlova

We were enjoying ourselves in deep conversation during our main course, Alanna had finished off plating the dessert for us, which we had prepared at the beginning of the class.

It was a wonderful evening hosted at The Edible Story as a casual and relaxed private cooking class where we could enjoy delicious food in great company in celebration for the bride-to-be's last remaining weeks being single.