This workshop was a continuation of the relationship that JWU forged with Chef Chris Young of Modernist Cuisine and his Delve team headed by Grant Lee Crilly. I, and three other JWU Denver chefs (Michael Angelo, Peter Henkel and Bernhard Schrag) demonstrated several modernist cooking methods and techniques: Carrot air, spherification (strait Apple and Beet caviars, and frozen reverse Beet Caviar & Frisee Salad with Balsamic Redux and Shaved Frozen Goat Cheese), whole egg cookery in water baths, yolk cookery in olive oil, hollandaise, sauce & puree cookery (celeriac, red cabbage, and pea), Fizzy Pineapple, and finally, my favorite, LN2 frozen Rocky Road Ice Cream (Toasted Cocoa Gelato, Vanilla Bean Ice Cream, Turkish Delight, Cream Cheese Marshmallow and Malted Peanuts with Malson Salt and Thyme leaves). We plated Green, Eggs & Ham (Pea Puree, Perfect Egg Yolk, Deep-fried 36-hour Pork Belly, Ham Shavings) and Crab Benedict (English Muffin, 62.5 degree C. Egg, Siphoned Hollandaise and Butter-Bathed Lump Crab (yum...). We also plated a Sous Vide Chicken Thigh dish with a reduced pressure-cooked chicken stock infused with cream and chives - a Jus Gras - and raw shaved white mushrooms... Thank you Chris and Grant for your inspirations! This was a great success with 27 students in attendance. More to come.... Peace. ~ R
Posted on: Tue, 12 Nov 2013 16:56:30 +0000
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