Chef Katie Averill fulfilled a dreamwhen her cooking school, Eat Street, opened in 
Anaheim near the recently renovated promenadeboasting Muzeo, California’s newest museum, weekly farmers’ market, shops, restaurants and newly built apartment lofts. The space is open, bright and filled with top-of-the-line kitchen equipment, (Wolf ranges), with ovens and counter space to comfortably accommodate a dozen students. “Twenty or more can fit in a class for a private party but twelve is ideal so everyone can get their hands on their own oven, mixer and knives.I want it to be extremely hands-on,” Katie says.Katie’s got the teaching and communication chops to make gourmet food and desserts accessible to anyone.
Recently, Eat Street was filledwith happy friends and family who enjoyed a preview selection of passed hors d’oeuvres, Pellegrino and Pinot. Even with the number of people, the food was plentiful and freshly baked, roasted or blow-torched. The possible future curriculum included a fat, juicy slider, a savory pissaladiere 
(onions and anchovies on puff pastry), crispy browned bacon-wrapped dates, and several desserts. Refreshing shrimp, mango filled lettuce cups (see photo) were alsoserved. Katie’s extensive pastry background shines here.Delectable baby cupcakes, bon bons, and the best version of s’mores yet invented (made with homemade graham crackers) were served.
Professionals as well as homemakerscan find courses of interest. Upcoming classes include pasta from scratch with fillings and sauces; cake decorating with fondants, ganache and buttercream; and Date Night in Paris, a four-course dinner for couples.
