A Culinary Cyclone- Away we go! San Jose- We know the way!
I had a a wonderful time with "Team San Jose" at our gorgeous Standards of Excellence Appliance Showroom wining and dining the San Jose Chamber of Commerce's young professional's networking group. Over 60 of SJ's young and fabulous enjoyed our delicious menu and the Chocolate Fondue Tower we demonstrated. Dave and Sandra helped Brett Gleeson of the Fresh Starts Cooking School create our great desert. Brett skewered pound cake, dried apricots and spring strawberries and stacked them high. We melted the top quality chocolate in a pot directly on the induction stove top on simmer, it will not scorch or burn. I cut marshmallows and flash heated them for 5 minutes in a 350 degree convection oven over a graham cracker for a "Smore Drizzle". Yeah, they ate it up alright!
Fly Away Home.
I arrived home to find dozens of e-mails just sent that had to be reviewed by the next day! I was leaving for the Pebble Beach Food and Wine Experience the next morning, so sleep was not an option. I was looking at videos, resumes and photos for the groundbreaking Sears Chef Challenge that I had the honor to I help create, launching nation wide on Saturday May 8th! Four cities, top chefs, incredible prizes. May- November, you will have to stay tuned, it is too cool. But first things first...
Soul Squeezing Joy, a road trip to a Culinary Emerald Coast
One of my life's greatest joys is driving across the Golden Gate Bridge above the San Francisco Bay. Somehow, quite inexplicably my radio station almost always plays some wildly perfect song that acts like a high powered lens further enhancing an already uplifting experience. My GG bridge song was "Soul to Squeeze" by the Chilies, setting a perfect tone for the 2 1/2 hour ride to Monterey.
This was my second year at the Pebble Beach Food and Wine Experience, one of the premier events of its kind in the nation. My thrill comes from being a part of this 4 day multi-million dollar event at one of the most indescribably gorgeous coastlines and resorts in the known universe. Seventeen Mile Drive, snaking along the coast reduces even the most jaded viewers to awed silence. The waves crash liquid turquoise and emerald, whipping into a meringue- like foam filled with bobbing seals, golden kelp beds and stunning purple and orange starfish. The golf courses only highlight the rocky coast by contrasting their manicured restraint against the wild landscape. It is truly breathtaking.
First Chef Sighting, the Master Thomas Keller
Jenn- Air brought out two fully operational, super sensational stage kitchens, complete with refrigerators, wine storage units, excellent gas cook tops, microwaves and top notch convection ovens. I loved the bronze finish. They fully outfitted the kitchens with Kitchen-Aid tools...now it was truly playtime! This is Ming Tsai's sous chef Tom on the Jenn-Air Stage.
My anticipation to see Chef Keller was heightened by the gourmet coffee from the koisk set up in the reception tent near the book selling area. That tent split off into two huge 300 seat chef demonstration tents.
Chef Keller arrived early with his crew. I am always thrilled by his presence, he is easily one of the top chefs in the world, even the French agree. He is also ours, a national treasure. Anthony Bordain described his meal at the French Laundry as such "this is like driving naked in a Lamborghini with mink underpants", oh I love Bourdain. But seriously folks, TK re-wrote the rules. His demonstration was from his new book "Ad Hoc at Home" from his casual style restaurant of the same name. He has helped bring 7 Michelin Stars to tiny Yountville, CA, population 3000, an unheard of accomplishment.
Chef is so calm, so precise, yet not stuffy. He spoke about the great "on hand" items he features in his book such as Mushroom Conserva, a simple way to lightly cook and conserve taste, texture and appearance of mushrooms for weeks to keep on hand when ever you may need them. He also has butters, sauces and many other flavor enhancing techniques in the book. He stressed knowing about cooking temperatures, not time. Chef made a Salad of Little Gem Lettuces with Shaved Fennel, Mushroom Conserva and Sweet Onion Tapenade Dressing, Roast Chicken with baby Leeks, New Crop Potatoes and Mushroom Conserva, Grilled Chicken Breast with Tarragon, Chive and Cured Lemon Dressing and finally Sautéed Fillet of Petrale Sole with Caramelized Cured Lemon and Butter Tapenade Sauce. Ok, I meant casual for him... as opposed to the French Laundry recipes!At the end of the event, I got two gifts, two small mason jars of mushroom conserva ( TK food in my fridge right now!) and he happily sat down for a mini interview which I will soon post. He is so very inspiring. The crowd of 300 was thrilled, buying out all of his books.
After the event, as I left the tent and walked down towards the ocean, I saw Chef Ming Tsai and his Sous Chef Tom golf through, nodding a warm hello to me showing gratitude for my support for their excellent demo (more on that later). With the bright sun, the cool breeze and a big smile on my face, I was struck by the fact that I am a very, very lucky girl indeed.
Next Up, fabulous, funny Chef Ming Tsai!
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