CityView Magazine

42 | October 2016 Pumpkin Risotto Since dinner in Spain is typically served between 9 and 11 p.m., much attention is paid to the food consumed between lunch and dinner. e concept of tapas has tran- scended Spanish culture and is finding favor all over the world in restaurants serving an array of innovative small plates in place of one large meal. Eat Local A jaunt to Europe is ideal, but if it isn't on the vacation docket this year, consider local options like classes at Sherefé, a health-conscious Mediterranean eatery located on Gillespie Street in downtown Fayetteville. Mustafa Somar, owner and chef, holds classes which focus on Mediterranean fare prepared healthfully. Check Face- book and Instagram for scheduled classes. Mustafa also teaches private classes for eight or more people at a cost of around $50 per person. If you're interested in a day trip, Sur La Table, a pre- mium cookware store with locations in Raleigh, Durham, Hendersonville and Charlotte, holds a variety of work- shops, with everything from a "family fun" class featur- ing ice cream and pie to a "date night" course preparing a surf and turf dinner. Prices start at $65 per person. Recipe for Success Where there is a will, there is a way—even without dreamy hands-on lessons overlooking the Seine or Tuscan countryside. Aer all, Julia Child, one of the most notable French chefs in history, learned to cook at age 32, which should inspire confidence in the burgeoning home chef. Begin by building a stock of uncomplicated, classi- cally-prepared recipes to try this fall and on cold, dark nights this winter. Who says paella isn't appropriate for a anksgiving feast? If your grandmother's well-worn checkered copy of e New Cookbook by Better Homes and Gardens is too intimidating, choose highly-rated recipes on websites like Epicurious and All Recipes. Never skip the comments or reviews of a recipe, where seasoned home cooks include helpful hints for the dish. Visual learners will find short demonstrations on YouTube and streaming services. Home cooks delight in classic shows, like Child's "e French Chef," which was well-known for not editing bloopers, or as Child called them, "teachable moments." Finally, surround yourself with fun friends who enjoy sampling a new creation. As Child said, "e people who love to eat are always the best people." Bon appétit! Pumpkin Risotto (Rated 5/5 on foodandwine.com with more than 6,000 reviews) Ingredients 2 tablespoons olive oil 1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups) Photo by Anna Lester Mustafa Somar holds classes which focus on Mediterranean fare prepared healthfully. Sur La Table has locations in Raleigh, Durham, Hendersonville and Charlotte.

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