This was transfer day.  We caught the morning flight to Lisbon and went right to our hotel, "Hotel do Chiado" in the heart of the Chiado (She-aw-doe) district.  The rooms were not ready so we headed up to the rooftop bar for lunch.  

Once settled in our rooms, Sandy and I headed out for a walk.   I found it peculiar that when we got on the elevator to go down and out, the exit was on the 4th floor.  This was also the reception desk.  There were no buttons for the 3rd and 5th floors.  I asked about this at the front desk.  The answer: the floors of the hotel are intertwined with the floors of the shopping mall next door.  The hotel is comprised of  floors 1 and 2 which is hotel operations.  Floor 4 is the lobby with 6 and 7 housing the actual hotel rooms.  The bar is also on the 7th floor  with the breakfast room above that.  Floors 3 and 5 are part of the shopping mall.  

Hearing about the shopping mall, Sandy and I went to explore.  We perused the mall and then headed up Rue Garrett to a large square checking out the sights, sounds and shops.  On the way back, Linda H. called. She was out for a walk as well and wanted company.  We met up and all headed back to the hotel. Sandy went up to the room while Linda and I continued down to the water front.  Linda C.  stayed in her room to rest.  

​The evening activity was a Portuguese cooking class about 20 minutes away from the hotel.  On the way our driver stopped for me to take pictures from a park overlooking Lisbon. 

​At the school, we were joined by 9 others from different parts of the globe, however they all spoke English.  As we entered the room, we were all given aprons to don because this truly was a cooking class.  

In the kitchen area there was a large table set for 12.  Next to this was a huge work island with two induction stoves built in.  At one end, the chef had set up a large charcuterie spread which included cheeses, olives, jellies, lupini, and bread. What got everyone's attention was the terracotta burner that had chorizo on top and actual flames under it.  The chef explained that it is a traditional Portuguese chorizo burner used to heat up the chorizo.  A very good white Portuguese wine was served with this.  

Several cutting boards and knives were set out along one side of the workspace.  In front of each cutting board were items that needed to be diced, chopped, cut or deboned.  the menu included vegetable soup with kale, cod cakes, chicken gizzard stew, fried long beans (a type of green bean), topped off with a chicken chorizo and orange salad with dressing.  The ingredients for the orange roll were on a separate counter.  We were all put to work at one of the boards.  Linda C and I were standing next to each other.  She began to chop the onions and I cut up the chicken gizzards.  Little did I know this was a foreshadow of things to come because somehow I found myself in front of the stove, cooking the chopped onions with garlic thrown in along with the chicken gizzards.  The chef then handed me a bottle of red wine and told me to pour some in.  After 1/3 of the bottle, I asked if that was enough.  He asked the other students who said I needed to add more.  I did and again he asked if it was enough.   This went on until 3/4 of the bottle had been added. The chef  then had me add tomato paste and chopped tomato.  He handed me the salt and pepper mills which I used.  As he began to use the pepper mill for another recipe, the chef realized it was coriander and not pepper.  At this point there was nothing to be done but to actually add the pepper.  My job was then to stir it every 15 minutes. Apparently the coriander didn't hurt the stew at all.  Somehow I also ended up frying the cod cakes while tending the stew.  Linda H. did take over frying the cod cakes.  It took about 2 hours to make everything with everyone chipping in.  The meal was delicious.