"Art of the Tart" at Gracie's

No, this isn't about a cheap woman who paints. It's about food. Really good food. Last Monday night, 4 February, Susie and chef Joe Hafner gave a class in the kitchen at Gracie's, "The Art of the Tart," or, how to make great tart dough. (photo: Joe, Susie and Cara gearing up or the tart demo!)

When I learned about the class I asked Joe if I could take a few photos and he was kind enough not only to allow me to intrude on this very personal evening but he fed me as well!

Joe and Cara had everything prepared for the savory portion of the evening's class, and Brendan had chosen the wines for the evening.

Joe:


Cara:


Brendan:

Susie demonstrated how to prepare two different dough recipes: a chocolate dough, followed by her personal favorite, a pate sableé with almonds (d'amandes). Using these two basic doughs she prepared three desserts for the evening's presentation: a chocolate ganache tart, a lemon-lime tart, and a pear-almond tart.




The class was small, only five people, but they were clearly a dedicated group of serious cooks, and the questions flew fast for most of the session.

"How do you. . . ?"

"Why do you . . . ?"

"Really?

"Why?"

These folks came to Gracie's that night for two reasons: to learn how to make good food better and then eat it. They certainly got what they bargained for.


After the demonstration, Joe and Cara fixed a delicious traditional quiche filled with bacon, leek and gruyere followed by a breast of duck cooked to perfection -- and believe me it tasted as good as it looks.


Brendan, the wine master at Gracie's paired a Ramey chardonnay with the quiche and then a Malbec from Argentina with the duck. With dessert we had a tokay from Hungary.

Everyone had a wonderful time and you can tell that Susie has, as Joe pointed rightly out, "hit her stride."

Wish you had been there!

Steve