Welcome to Cooking Classes at Catch
Executive Chef Kyle Groves shows guests how to properly shuck an oyster. These beauties were from the West Coast.
Making hollandaise sauce with a quick and easy method: 3 egg yolks, 1 cup hot butter, a dash of tabasco and salt. Pour the butter in a slow stream into the eggs in a blender or food processor. Loosen with warm water if the mixture is too thick
Preparing the oysters for pan frying - simply dusting them with flour
Chef Groves with Chef Trevor assembling the oysters Rockerfeller
The oysters can go under the broiler at home or you can use a blow torch to get the sauce golden brown; either method works
As we sat up at the bar - the cooking class group feasted on the finished dishes of oyster Rockerfeller
First Course: Oysters Rockerfeller. The classic dish is simple to make
In preparation of the second course Chef Groves handmade ricotta again with a simple recipe that is easy to make at home. 2 quarts of whole milk, 1 cup heavy cream, 2-3 tablespoons of lemon juice. First heat the milk and cream then add the lemon juice. The mixture will curdle simply separate the curds and whey.
Preparing the oysters for pan frying - simply dusting them with flour
Chef Groves with Chef Trevor assembling the oysters Rockerfeller
The oysters can go under the broiler at home or you can use a blow torch to get the sauce golden brown; either method works
As we sat up at the bar - the cooking class group feasted on the finished dishes of oyster Rockerfeller
First Course: Oysters Rockerfeller. The classic dish is simple to make
In preparation of the second course Chef Groves handmade ricotta again with a simple recipe that is easy to make at home. 2 quarts of whole milk, 1 cup heavy cream, 2-3 tablespoons of lemon juice. First heat the milk and cream then add the lemon juice. The mixture will curdle simply separate the curds and whey.
Anthony Chalmers paired this course with Wairau River Sauvignon Blanc from New Zealand. Usually, as Chalmers noted, New Zealand wines tend toward tart - but this paired well with this dish cutting the richness of the butter sauce.
For his interpretation of Meditteranean cassoulet Groves used olives, sundried tomatoes and artichokes to brighten the white beans
Chef Groves demonstrates how to test for the doneness of fish - simply prick with a knife and when it is just warm under the lip it is ready, if it is hot it is overcooked
Third Course: Ling Cod Cassoulet. Chef Groves believes that a simple touch like adding micro greens impresses guests at home, really adding to the presentation
For this course Chalmers paired it with a Slovenian Verus Pinot Gris - a beautiful combination from a little known wine region
Fourth Course: For dessert buttermilk panna cotta with citrus compote drizzled with Grand Marnier and served with a quenelle of the house made ricotta
Lastly Chalmers paired the dessert with Errazuriz late harvest sauvignon blanc a delicious and decadent ending. When pairing wine with desserts Chalmers advised selecting a wine that can hold up to the sweetness of the dessert.
Photography K&S Media Copyright 2012
Photography K&S Media Copyright 2012
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