Last weekend was the end of a beautiful thing. The main line Viking Culinary School location closed it doors for good, but not before my boyfriend and I had one last culinary binge. The lesson for today: Tamales and Sangria. We chopped. We blended. We mixed and muddled and marinated. Corn husk burritos were rolled like sushi – tightly, and then packed in steamers. In the end we and our one-time classmates took our seats (aprons still on) and melted into the sweet decadence of our assiduous effort.
It’s a shame to see a cooking school of Viking’s caliber go, but it was during our brief interlude with this etude that the validation came: it is good to occasionally attempt a daring new feat and to take a meal with strangers; to be forced to come out of ourselves and enter unfamiliar territory. It is in the territory of the unfamiliar that the extent of possibility makes itself known.