I have previously written about my experience as a Bookalokal host. Many of my friends ask me: “what exactly is Bookalokal?”. The concept is simple: a “host” posts a dinner on the website and you can sign up to come and eat at their homes for a small fee. So far, I have hosted five dinners ranging from Belgian Nostalgia to Around the World Tasting Menu. However, as much as I love to host, I also love to eat (and not have to clean up). When the opportunity presented itself to attend a “Make your own bread and spreads” cooking class, I could not refuse.
When we arrived to Sandyha’s event, we were taken by the warmth and hospitality by both her and her co-host Jackie. We were welcomed with a delicious cup of homemade chai tea at Jackie’s lovely Adams Morgan apartment. Before we began, we mingled with our guests which included the founder’s grandmother and a twenty-something DC couple. I have to say this is one of the things I love the most about the Bookalokal experience: the guests. It’s an opportunity to talk to people who maybe otherwise you do not have the opportunity to mingle with. It’s amazing how different we sometimes think we are and how nicely we come together when we share a meal.
Aside from banana bread, I have never made real bread before. I was really curious about the process. I never bothered experimenting with bread making as I thought it may be too challenging or messy. Sandhya taught me otherwise. She is a well-traveled vegetarian chef from India who makes you feel at home from the moment she speaks to you. I really appreciated her patience and level of detail when it came to explaining the process step by step. She taught us to make simple no knead bread and an the Indian naan bread. Not only did she show us the basics, but also shared stories about bread making from her native India. We appreciated how she patiently answered all of our questions.
She also taught us how to make her favorite spreads. She made a harissa which was my favorite, the spiciness went really well with the naan. I also enjoyed a spread she made of softened cream cheese topped with freshly roasted grapes. We ate the breads and spreads as they came off the skillet and oven and traded stories about food, travel, and life in DC. We left Jackie’s place with a pleasant food coma and a very fond memory of the experience. When we thought the experience was over, we got a very nice email from Sandyha thanking us for attending and a copy of her recipes. I am no longer intimidated by bread making!
I love ceviche!!
Hopefully you can make it to my next Bookalokal, I am planning a Peruvian menu. Still trying to figure out a date….
Ceviche and papa la huancanyna! (Spelling not sure!) lol
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