Shakopee's Classically Trained French Chef David Lawson Dishes on Valentine's Day

Classically trained French chef David Lawson doesn't work from recipes, but that didn't stop his class from learning a lot about cooking Monday evening at Mazopiya, a natural foods store in Prior Lake.

Lawson, who moved to Shakopee in 2006, gave tips and tricks of the trade while creating a three-course meal during a Valentine's Day cooking class.

Among the tips he imparted to about 15 class participants: He prefers kosher salt, fresh thyme is his favorite herb and chicken thighs, not breasts, have the most flavor and nutrition.

And although his salad was topped with a garlic aioli, he said with a laugh that it would probably still work for Valentine's Day—as long as "you both eat it."

His meal included a salad of asparagus, fingerling potatoes with garlic aioli and a parmesan frico; a chicken fricassee with wild mushrooms (oyster and black trumpet), snap peas, grapes and whole wheat spaetzle; and a raspberry sugar cookie and raspberry coulis complete with powdered sugar and a dollop of whipped cream.

He encouraged his students to use what they like to eat in their cooking and told them the secret to waking up a dish is to include salt, pepper and an acid such as lemon juice or a vinegar.

Lawson also touted using graphic design principals such as allowing white space—or large plates—to show off your creations.