The class was over the top with professional tips, an array of good recipes, and abundant tastings.  Erin Coopey is truly a master presenter and culinary artist. Her brined and charcoal-grilled Pollo al Mattone broke all grilling rules, but arrived moist and flavorful, accompanied by a vibrant verde herb sauce. Pantry staples used in the Insalata di Riso  were the Flor di Riso Arborio, Ortiz Albacore tuna in olive oil, Siouras Kalamatas, and Recca Pantescan cured capers, creating a visually beautiful and delicious summer salad. A special treat was a chefshop fresh whole Sockeye Salmon brushed lightly with Rice Bran oil, gas grilled and WOW! Marinated lamb strips were quickly grilled for Lettuce Wraps with a yogurt sauce, along with zucchini and caramelized sweet onions.  The demonstration ended with Erin’s -Gilled Fool, Rainier Cherries folded into a Chantilly cream with a hint of Madagascar bourbon vanilla bean extract.