Sunday, March 25, 2012


Welcome to Cooking Classes at Catch

General Manager, and always gracious host, Anthony Chalmers pours
guests a glass of cool prosecco

Bubbles are a nice introduction. All classes should start this way, don't you agree?

Executive Chef Kyle Groves shows guests how to properly shuck an oyster. These beauties were from the West Coast.

Chef Groves works hands on with a participant

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.

Making the ricotta gnocchi

The dough comes together quickly by hand

The gnocchi ready for boiling - when they float to the top they are ready

Chef Groves shows off the spot prawns he gets from fisherman Steve

Tossing the pasta in a sauce of butter, shallots and dill

Second Course: Ricotta Gnocchni in a dill butter sauce with spot prawns

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.

Chef Groves believes firmly in seasoning the fish well - ling cod

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

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