Cristina

Q: Cook and Date is one of the best concepts since speed dating. Can you tell our readers more about it?
Our events are cocktail and culinary events that last a few hours;  many of our guests tend to be professional singles who are looking for something different to do in town. It's a night out, not an interview! In this case, the evening's format has guests interact by cooking several courses followed by a sit-down meal. Our chefs cover all of the major cuisines of the world, because we like to offer everyone the opportunity to try something new.

Our nights are open bar and usually have about 14 to 20 guest. And yes, we make sure to have a balanced number of men and women. Since thousands of guests between the ages of 25 to 60 attend events, we categorize each night by a different age bracket.

We make sure everyone is having a good time as they are mingling and networking. What I'll also see once in a while are guests who are new in town and single, taking the opportunity to attend an event to meet others. The events are planned  as fun for all - we plan events for the LGBT community and non-singles-  we always make sure to add a few interesting variations on the concept to our events schedule.

Q: Why do you think cooking and singles go so well together?
Someone once said about CookandDate "once you break bread with someone, they are no longer strangers." It really is true in this case. We initially introduce and chat with everybody over a few drinks, and soon thereafter start cooking. Guests can help with the meal or enjoy a drink with another guest. Everyone usually likes to get involved; men tend to be a little bit more playful with what they're cooking but I think women enjoy that. The very simple answer to your question is that it gets everyone to interact easily.

Q: Any success stories of couples who met as a result of your service?
Quite a few indeed. A few journalists and television programs actually took up the task to interview and  meet some of these guests this year. We've counted over 60 couples (that we know of) that are still together, over 10 marriages and at least 1 baby! Many have met their partner through guests they've become friends with at an event. You just never know!

Q: What about fires in the kitchen – any flames you’ve had to put out?
Thankfully the only intense heat we've had so far has been between guests. Every event is hosted by a chef from reputed restaurants or catering services; they're seasoned professionals who make sure things run smooth. A full course menu is planned and guests help the chef  make part of it as a means to have fun, laugh and interact with everyone. It's a party, so no one needs to bring safety goggles!

Q: Can people connect online after they have participated in a CookandDate event?
Yes they can! After attending an event guests can chat with other guests, the advantage being that they've already met the people with whom they are chatting. This helps eliminate any surprises often found with online dating.  Since we also get to know our guests, we are always glad to offer a suggestion or two as to who they should contact. It gives everyone a chance to further connect with great people.

Q: You are currently operating in Montreal, NYC and Toronto. What are you plans for other cities in North America?
CookandDate is currently looking into major cities like LA, Miami, Chicago and Ottawa for Canada.

Q: Any other special plans underway for 2011?
Our first event with Chuck Hughes kicked off a series of CookandDate events with celebrity chefs; so look forward to new collaborations with special guests and more celebrity chefs! We're also introducing a new type of event, we've dubbed them "Evening Starters," these events take place in central locations and are usually shorter; guests have drinks, make tapas and  are free to enjoy a night out on the town soon afterwards. It's all on our current events calendar, feel free to sign up and take a look: www.cookanddate.com

Q: Do you have any top chef recipes to share with our readers?
The recipes below are from the aforementioned event with Chuck Hughes – star of Chuck’s Day Off on The Cooking Channel!

TOMATO SALAD WITH POPCORN CHEESE

Ingredients:
1.       large tomatoes, cubed
2.       Lebanese cucumbers, cubed
3.       1 red onion, cubed
4.       1 ripe avocado, cubed
5.       ½ cup of fresh dill, finely chopped
6.       1 cup of cheddar cheese, cubed
7.       2 tbsp white balsamic vinegar
8.       ¼ cup of extra virgin olive oil plus one tablespoon for frying

Directions:
1. Mix all the vegetables in a large bowl with the olive oil, the juice of 1 lemon and the dill.
2. Place cheese in flour, egg wash then flour again.
3. Heat 1 tablespoon of oil in pan at medium-high heat.  Carefully place cheese in pan and lightly fry on both sides until golden, about 2 minutes.
4. Toss salad and garnish with fried cheese on top.

LOBSTER RISOTTO

Ingredients:
1.       4 cups of Chuck’s lobster stock (1 l)
2.       1 onion, finely chopped
3.       1 tablespoon olive oil (15 ml)
4.       2 cups of Arborio rice (500 ml)
5.       ¼ cup butter (60 ml)
6.       1 cup grated Parmesan cheese (250 ml)
7.       2 cups of lobster meat
8.       2 cups of  mushrooms
9.       1/4 cup parsley, finely chopped (60 ml)

Directions:
1. In a saucepan, bring stock to a simmer on medium-low heat.
2. In a large saucepan, cook onion in oil over medium-low heat, stirring, until softened, for about 5 minutes. Add rice, stirring until each grain is coated with oil. Add about 3/4 cup of simmering stock and cook over medium-high heat, stirring constantly, until stock is absorbed. Continue adding stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next, until about half of the stock is remaining. Reduce heat to moderate if necessary to keep the risotto at a strong simmer. Continue adding the stock in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.
3.  Reduce heat to low, add the butter then add the cheese. Mix well. Add the lobster, remove from the heat and serve.