Last weekend, I discovered that Williams and Sonoma has cooking classes for Junior Chefs, and most classes are for ages from 9-13. This is perfect for my daughter Katelyn who loves watching the kids competition on Food Network with Guy Fieri and Rachel Ray. She was thrilled. On this past Saturday, they helped the children make fresh penne pasta, and this delicious Zoodles with Butternut squash sauteed in olive oil with a tiny bit of crushed red pepper. She had fun using a spiralizer for the zuccini. It was a fun way for her to learn and of course for me to browse the store. Isn't this centerpeice lovely? I prefer pumpkin tureens that are white, and the pitcher of wheat adds to the rustic autumn feel of the tablescape.
How rustic and beautiful are these wooden pumpkin napkin rings to go with the pumpkin colored linen napkins!
Continuing on with the rustic autumn feel for the tablescape, I love this wooden charger and the Heirloom Botanical Pumpkin china dinner and salad plates. Off to the side I didn't get a better picture of it, but on a trip to Mexico I tasted stuffed squash blossoms, filled with cheese, and this set of 4/ squash blossom coaster, reminded me of how a simple and pretty a blossom, can add elegance to any dining experience.
In this last shot, there is a better picture of the coasters, and the gorgeous heirloom botanical pumpkin serving bowl.
I didn't get a chance to take a picture of the Zoodles with the butternut squash, but this recipe with Salmon, Pesto and Zoodles with Butternut squash, really inspired me. Pretty sure, I will be making this in the future as soon as I pick up a spiralizer. Does anyone have a Spiralizer, which one should I get?