In addition to the class, meals were being prepared for diners at the restaurant, so there were cooks going about their business, while Aldo doled out tomatoes and basil and garlic and onion to be chopped. We prepared the ceviche first, so the shrimp could cook in the fresh-squeezed lime juice for the required half hour. At one point, a pot of freshly boiled octopus went by; definitely something I don’t see everyday!
As the meal prep progressed, we were invited in turns to help with sautéing the veggies, frying the sea bass, and blending the sauces. Smoky smells from the oven and our own cooking came and went with the air currents. The conversation was flowing, and before I knew it, we were done and it was time to move to another table in the restaurant area proper, to eat.