In Class with Justin West

I am no domestic goddess. I’ve hired maids to clean and my most impressive concoction involves canned cream of mushroom soup. But even I found myself mesmerized by a cooking class at Restaurant Julienne. After one evening, I knew how to filet a halibut, create pasta from scratch and dig for chanterelles—at least in theory.

Owners Justin and Emma West launched their thricemonthly themed cooking seminars in January. “We wanted to share our extensive knowledge of sustainable local food, seasonal menus and ‘Market Bistro’ cuisine with the Santa Barbara community,” says Justin.

“These classes let you focus on the ‘magic’ of cooking versus getting your hands dirty,” remarks Graciela, who returned a second time with her husband. Although not a hands-on workshop, participants in the three-hour experience are encouraged to take a closer peek at whatever’s cooking.

For $100 per person, each session includes tastings, wine pairings and recipes with detailed instructions and an engag- ing demonstration by chef Justin. His running commentary contains such sage advice as: “Don’t let the food take over. YOU need to be in control and make it do what you want.”

Christopher, who attended the first class, says, “My wife and I loved Justin’s vertically integrated talk, discussing his relationships with farmers, fishmongers and even how he forages for wild mushrooms.”

Meanwhile, Ken admires the way the young chef “strikes a great balance between showing details and being expedient, with creative techniques and a fun, engaging style.”

The Wests say they intend these classes to appeal to a wide range of culinary enthusiasts. David, another participant, observes that “more advanced cooks will enjoy interacting with a successful chef in real time, while a less active foodie can simply watch, eat and enjoy the process.” –By Teri Brier. Photos by Ashley

Rene

For upcoming dates, check Julienne’s calendar at www.restaurantjulienne.com or call 805-845-6488.