THIS CLASS WAS A HIT
Photos from the Class
Morning on the Farm; Setting up for the class amongst the rolling hills.
A Student Whips up some Fresh Whipped Cream
Dessert: Tanaka Farms Strawberries with Aged Balasmic Vinegar and Fresh Whip CreamWhat can I say about this class that the photos don't? The setting was inspiring! 
(or perhaps you can tell that from this early morning shot when it was just me setting things up, looking at the rolling hills, listenng to the morning farm sounds.)
It was great! (oh yeah you can tell that by the food, fun and friendship in the photos). The people at Tanaka Farms did a awesome job setting everything up and hosting this class. (oops...you can tell that because we had a nice shaded area to cook and eat in, a view of the farm, we got to watch people coming back from the tour - who got to watch us, we had access to some of the tastiest produce I have had in awhile - fresh, sun drenched, sweet!).
Well, the classes were great and most of it was because of the people that showed up, their interest in cooking, healthy eating and their support of Tanaka Farms. We had a fantastic morning group who got things grooving for me with their questions and desire to cook up a storm - even though we started a bit late everyone seemed to enjoy theirselves and that lucky group of children who got to taste the leftover fresh whipped cream really had a treat after a morning picking strawberries.
The "lunch class", which started at 12 was another great time; I met the two "sisters" who had a fun time cooking and in this picture you can see one of them is smiling and laughing up a storm as she made the whipped cream. 
I also met a very nice couple and really appreciate the feedback that I got about how she enjoyed the class - I do hope to see both of you in another class, perhaps the July set.
Well, then the big class rolled in! About 16 guests, 10 or so from a Bachlorette party, some college friends of mine, my three virgos who kept me honest (ok they tried) and Robert and Kelli and Mom. Wow, you guys were a great end to a great day and you stayed around for "extra credit" letting the class go longer than the 1 hour and just enjoying a fine day on the farm. 
So I thank the Tanaka Family and their great team there at the farm, my helper Sous Chef Therese and Doug the Photographer. But of course, thanks to all of you who came to my first in what I hope is a long and ongoing series of cooking classes - Fresh from Tanaka Farms.
Dave
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