You’re probably wondering how I have the time between bike riding and Mandarin classes (shut up Cynthia) to squeeze in a cooking class but alas, I managed. I’m ashamed to tell you that while I am truly interested in learning Chinese cooking, this particular class was French Bistro food and it was a slice…and chop…of heaven. We made Duck Confit, Boeuf Bourguignon and French Onion Soup, and not the crap you get at Marie Callendar’s people. It was amaaaazing. It may seem pointless as I will probably not be able to duplicate such things but they serve wine so it was a no-brainer. The classes are held by Chef Stiller of Stiller’s reataurant, a Michellin trained chef and a super nice guy to boot.