It was a cold and super rainy day in Brooklyn but not even gross weather could stop the amazing day Buick had planned for the Buick Road To Table Event in Brooklyn last week.
I personally love all day events, it takes me out of the day to day of work and transports me into a different world–the one where I get whisked around in an amazing Buick SUV all over Brooklyn.
Our first stop was the Brooklyn Grange. I had no idea the Brooklyn could hold such an amazing farm! I’d have better pictures but since it was a rainy windy day I could only get pictures in the greenhouse. We learned all about the fruits and vegetables that were raised on the roof and I was so impressed with the quality of organic food right there in the middle of a concrete jungle.
Next we were picked up by our gorgeous Buick rides and taken to the Brooklyn Kitchen. This was my first time in this kind of market and I was obsessed. It wasn’t your ordinary market, they had all kinds of unique items like different kinds of sauces, honeys, bbq sauces–this was a market for true foodies that KNOW what they are doing in the kitchen!
The Buick Innovation
So before our cooking lesson we heard from one of the creative designers behind the colors of the beautiful Buick line of cars. Interestingly enough they draw inspiration from everyday things like the deep gorgeous red of an apple or the beautiful rich green of an emerald. They used trends from fashion and often have to start thinking about what will be the perfect color four years out! How crazy is that?
They also discussed the extreme high restrictions of their production system. In order to deliver the best, highest quality paint job ever the workers can’t wear certain fragrant perfumes and deodorants–it was so interesting to see how intense the process is!
The cooking lesson
We put on our fancy BUICK aprons and started with the basic knife skills–apparently there are several super safe ways to cut different things and I was obviously living on the edge before I learned these new techniques!
Our chef taught is how to chop properly, brown eggplant as well as make a delicious dressing for our bean and artichoke salad.
Learning how to debone(?) an artichoke was cool because I really didn’t realize how little of the artichoke was actually used!!
The coolest part of the entire cooking experience was learning how to make pasta from scratch! I’ve seen it on cooking shows a million times but actually doing it myself was kinda awesome.
It’s all about the eggs and flours and getting them to blend perfectly. It’s a delicate process but so worth it! I was beyond impressed with the ease of it.
By the time it was all over, we had a feast with eggplant, homemade pasta and everything in between. It. Was. Incredible!!
Even though it was a gross day, it was one of the best events I’ve ever attended. Buick was kind enough to take me home and gift me with two tickets to the grand tasting at the wine and food festival! Again, so grateful!