This post is SOOOO late. Oops.

A couple weeks ago I was invited to a local bakery, Blackmarket Bakery, to do a cooking class testing Cabernet flour with Rachel, the bakery owner. There were maybe 10-15 of us local food bloggers there experimenting on all different types of foods using the Cabernet flour. Cabernet flour is basically the skins from the grapes NOT used in the wine. They take those skins and dry them and turn them into a flour. It can’t be used alone like an all purpose flour, so you just combine it with your flour of choice depending on what you want to make.

When food bloggers get together, watch out. We are creative, take charge, picture taking maniacs. Rachel, the owner of BlackMarket Bakery was SO kind and allowed us to overtake her kitchen. Sorry for the mess Rachel :)

Here are some of the dishes we came up with, all of them using Cabernet flour in some way (check out the blogs I linked, they are FABULOUS!) For the life of me I can’t recall everyone who was there. Sorry for whoever I forgot, pregnancy brain :(

Pumpkin Gorgonzola Ravioli in a Mushroom Cream Sauce (by Me and Quyen)
Fig and Smoked Gouda Ravioli in a Rosemary Cream Sauce (By Dianne, but I don’t know her blog :( )
Cabernet-crusted Chile Rellenos (By Priscilla and Kim)
Cabernet Focaccia with Figs and Gorgonzola (By Chef Louise)
Chocolate Hazelnut Torte (by Marla and Ciaran)
Dragon Fruit Focaccia (By Anne)
Pesto Pasta (By Rachel’s assistants)
Smoked Salmon and Mushroom Fusilli

And Chef Renee, thank you for the tip on adding nutmeg to our dish. Duh, why didn’t we think of that? But you were there to save the day!

And then this is where I drop the ball. I forgot my camera. They should have just sat me in the corner with a dunce cap and I would have felt better about myself. But they didn’t, thankfully. Because if I would have had to sit in the corner, I may not have been able to try all of this delicious food. No need to go to fancy restaurants to have amazing food, just get a bunch of food bloggers together in 1 kitchen with a bazillion ingredients and you will get a fantastic spread of the most amazing food! I walked away STUFFED and happy!

I did get to take 1 thing home with me (the only thing we didn’t all devour because we made so much of it). Cabernet focaccia. And since I didn’t have my camera, I decided I needed to use the focaccia at home in a dish and take pictures to show how pretty it is. I mean seriously, isn’t it a gorgeous bread?

Our garden just (well, 2 weeks ago now) produced it’s first perfect tomato and basil. So, some bruschetta was in order. And on top of this gorgeous Cabernet flour swirled focaccia. Oh dang, killer! I can’t wait to make this focaccia again. It is gorgeous with the swirl…so perfect to serve plain, or topped with a myriad of toppings, like the figs and Gorgonzola I mentioned earlier.

If anyone wants to recreate all of these dishes and invite me over, I will be more then happy to polish all of them off :)