Chocolate aversion only temporary

Is there such a thing as too much chocolate? Is there a point at which the thought of even putting another bite in your mouth is unthinkable?

I never would have thought it possible. But after taking the World of Chocolate class from sisters Tracy Hunter and Eva Roberts of Just American Desserts, I didn’t think I’ll ever look at cacao in the same way again.

We started with samples of chocolates with different percentages of cacao, then sipped a cup of creamy hot chocolate. By the time the truffles and the chocolate-covered brownies arrived, I knew I was in trouble. And that was just the beginning. Still to come were chocolate-dipped sugar cookies, gourmet ice cream sandwiches (covered in chocolate, of course), elegant chocolate cups filled with cake and whipped cream.

I’m glad to say, I’ve recovered and I plan to put what I’ve learned to good use this weekend as I prepare for a dessert auction for my son’s child-care center.

Cooking classes are a great way to help you learn about new cultures, push you out of your kitchen rut or just inspire you to try new things.

Both the Institute for Extended Learning (which sponsored the chocolate class I took) and Spokane Parks and Recreation recently released spring class schedules.

Take a culinary trip to the Mediterranean, learn to pair fine chocolates with wines or learn to grill steaks and seafood with Chef Jonathan Holden of Spencer’s for Steaks and Chops in classes from the Institute for Extended Learning. The catalog is online at www.iel.spokane.edu or call 279-6000.

Learn to cook gumbo with Chef Jeremiah Timmons of Latah Bistro, make bread and orange rolls from scratch or learn Tullia Barbanti’s family recipe for spaghetti carbonara in a Spokane Parks and Recreation class. The schedule is available on the Web at www.spokaneparks.org. Click on class and activity guide or call 635-6200.

Love for Barrister

Spokane’s Barrister Winery has scored big points in the wine world.

Wine Enthusiast magazine ranked five of the winery’s offerings 89 points and above in its most recent issue. The highest rating went to Barrister’s 2003 Walla Walla Valley Syrah, which scored a 93 and an editor’s choice award.

The magazine also recognized Barrister’s Columbia Valley Cabernet Sauvignon, 92 points; 2003 Red Mountain Merlot, 91 points; 2003 Columbia Valley Bacchus Vineyard Cabernet Sauvignon, 90 points; and the 2003 Columbia Valley Cabernet Franc, 89 points.

Find out more about Barrister online at www.barristerwinery.com (the site includes a list of places you can buy the wines) or stop by the tasting room by appointment at 1213 W. Railroad Ave. Call (509) 465-3591.