Wow, right? If you’d asked me 10 years ago where I thought I might be on December 5th 2018, I doubt I would have said “Oh, you know, hosting a New York Times bestselling author in cooking club in a science lab, then interviewing her in front of a large crowd at George Brown College later that day.” But you know, life’s got a wonderful way of making things happen that, well, just feel right. Like they are supposed to be.
It’s a week later and I am still kind of looking at these photos and wondering – did this really happen? But it did. The boys are still talking about Dorie (and comparing “how famous” *I* am compared to her. HA! Right…).
My STEM lab (where we cook) doors are always open to chefs/ authors/ food enthusiasts who want to come and share their talents with the boys and when I knew Dorie was coming to town as part of her book tour, I figured it didn’t hurt to ask. If I’ve learned anything in the past year or so, it’s that you never know unless you ask. Imagine my surprise when the publicist came back letting me know that Dorie would be THRILLED to come and cook with us. Gulp! What had I got myself into? What would she think – of my teaching/ cooking skills, the boys, the way the lab is setup etc… SO MANY QUESTIONS.
In the end, it actually couldn’t have felt more natural. I’ve met Dorie many times before – in Paris, New York and recently in San Francisco – but hey, it’s nerve-wracking to have one of your culinary heroes working right alongside you. With your students. The boys are awesome but they are still 8 years old and anything can happen at any given moment during cooking club….
Dorie was everything I expected she’d be with the boys – patient, kind, funny, loving and thoughtful. She answered all their questions (except maybe the one about how old she is…) and didn’t skip a beat at, well, 8 year-old behaviour (she raised a son of her own so I’m sure this session brought lots of moments back!) including a hilarious discussion about how our cabbage looked like a baby (!) “or no, actually a blimp” 😉
She was thrilled to be dubbed “a cooker” (one of the boys asked if we (me and Dorie) were both “cookers”) and looked to be completely in her element. Later that day she mentioned that on book tour, she doesn’t get to actually cook (apart from demos and that’s different) so she had really appreciated the chance to get in the kitchen and get her hands dirty!
Later that night…
Meanwhile, back in the lab… I had a bunch of leftover ingredients – bok choy, garlic and ginger and all the ingredients for the fabulous sauce (soy, honey, chili paste) so I figured I could put them to good use. My older boys cooking club had requested that we make “a dinner dish” so this was perfect – who doesn’t need to know how to make fried rice?
If you have all the ingredients (or others – we chatted about how to customise this according to what you have on hand, because it really is the perfect “clean out the fridge” dish), this dish comes together really quickly….
The boys loved how hands on this dish was – it’s a great recipe to cook with kids because there is so much to do! These boys are slightly older and pretty much made this dish on their own – with just a few tips about how to chop the vegetables, they were off on their own, chatting and cooking quite happily…
Another tasty result from Everyday Dorie!
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.