Showing posts with label cooking demo. Show all posts
Showing posts with label cooking demo. Show all posts

Sunday, March 6, 2016

Cooking with Community Servings, Plus: Touring Boston Public Market

Most Bostonians already know about Boston Public Market as a great place to shop for produce and prepared foods, but did you know about The KITCHEN that sits in the back of the market? The KITCHEN is a demonstration kitchen space that serves community teaching and learning. The Trustees have partnered with a number of partners to provide classes, workshops, and more. These programs range from baking classes, yoga classes presented by REI, and weekly seasonal tastings with Blue Cross Blue Shield of Massachusetts. I recently attended a preview of a cooking demonstration with Community Servings where we made a sweet potato lentil soup. 
Community Servings is a great non profit organization that prepares and delivers nutritious meals to critically ill patients (and sometimes the family they have to provide for). Each meal takes into account the patients' illnesses and the dietary restrictions that come with them.

Appropriately, the classes they will be holding at The Kitchen are titled: "Food Heals: Taste Your Way to Better Health with Community Servings". These classes will be on March 19 (11 AM - 1:30 PM) and June 23 (11:30 AM - 1:30 PM). These classes will teach how to prepare nutritious meals and how they can improve health.
Chef Kevin Conner came up with this sweet potato lentil soup when he had to make a meal for someone who was vegetarian, diabetic and in need of a high protein meal.
Boston Public Market

Wednesday, August 14, 2013

Los Angeles Food & Wine (August 22-25) + 2012 Recap

Last year I was able to attend a couple of the Los Angeles Food & Wine events courtesy of Knork, which was the festival's official flatware! (They also sent me a set of knorks, which is officially the best flatware I've ever owned.)

LA Food and Wine is not just a big tasting event, but they also hold special lunches, cooking demonstrations and tastings around town throughout the four days. Among this year's events, which are coming up on August 22-25, I'm excited about the Mixology Lunch at Hinoki & The Bird, Asian Night Market with Iron Chef Morimoto, Best of Belgium - Beer and Bites (because I love Belgian beers), a cocktail demonstration with Grant Achatz (I love The Aviary and The Office in Chicago), and Bacon and Bourbon with Chef Edward Lee.

Now, back to last year. I attended a Southern Brunch cooking demonstration with Chef Dean Fearing from Dallas and Michelle Bernstein from Miami.

It's hard to see the actual stoves but this mirror above really helped.
First Chef Bernstein shows us how to cure salmon. She cured wild Alaskan Cohoe salmon in Jim Beam! I haven't personally tried it but she made it sound pretty easy. The real process takes about a week so, of course, we ate the salmon she had already cured beforehand, sitting atop of crispy potato latkes and further topped with caviar. What a fancy Southern brunch!
Then, Chef Dean Fearing prepared chicken fried quail with his special spice mix (available for sale), served with some amazing bourbon jalapeno creamed corn and pickled onion and mango slaw. I'm loving the bourbon theme.

Friday, July 22, 2011

Recipe: Crab Ravigote and California Avocado Napoleon (Chef Darrin Finkel, Jazz Kitchen)

It was California Avocado Week in Downtown Disney Anaheim 3 weeks ago, and the chefs from each restaurant held an avocado cooking demo and sampling. I attended one where Chef Darrin Finkel from Jazz Kitchen cooked up a New Orleans-inspired crab ravigote and california avocado napoleon and here's the recipe for you to try at home. Remember the California avocado season only lasts until the fall, so hurry to enjoy it!

Crab Ravigote and California Avocado Napoleon
by: Chef Darrin Finkel. Jazz Kitchen, Downtown Disney, Anaheim, CA
yields about 2 1/2 cups

1/2 Large California Avocado

3 oz Blue Crab meat. Picked and free from the shells
2 oz Chipotle Ravigote (see below)

Crab Ravigote and Avocado Napoleon

Optional garnish:
Heirloom tomato salad (see below)
11/2 oz pepper coulis (see below)
Pinch micro salad greens

Dice avocado into small pieces. Squeeze lime juice on avocado, season with salt and pepper. Using a ring mold, press diced avocado on the bottom of ring mold. Gently toss crab meat with the chipotle ravigote sauce, season with salt and pepper. Spoon crab directly on top of avocado and press down gently until they are molded together. Remove ring mold and garnish dish with heirloom tomato salad. For additional garnish, squeeze 3 dots of pepper coulis around avocado crab mold. Top with micro greens.

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