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On Day Two of ICC, Elias Cairo showed everybody how to break it down on the Main Stage. He took a beautifully eviscerated Australian lamb and chopped and sliced it down into primal and sub-primal cuts on a Randell Chill-top table (a boon to chefs, he said, who cook in hot kitchens and want to preserve the integrity of meat and fish). Sticking his face into the chest cavity, the charcutier inhaled deeply the fresh scent of raw meat before going in with a hacksaw and knife (always using the knife to slice around meat and the saw only bone). While pigs are typically broken down into three sections, lamb gets butchered into four: front, rack, saddle, and legs. After removing the neck and forequarters, he sliced through after the sixth rib to separate the rack. At the 13th rib, he sawed through to detach the legs. Along the way he presented individual cuts and their uses at Olympic Provisions—lower flaps for mergez, loins rolled in skin and fat for a dinner special, and the leg, which he cures whole. Cairo learned how to handle lamb while he studied and worked in Greece, and he showed the audience how to prepare a lamb leg for curing. First he beat the meat (bone side up) with a rolling pin, and then rolled the meat to remove as much blood as possible. As a charcuterie professional, Cairo doesn’t recommend amateur curing, but he said anyone with a curing space can successfully preserve lamb leg—largely because the meat is pure and free of parasites. To make his version of lamb “prosciutto,” he coats the leg in a mixture of salt and curing salt (4% and 0.2% of the meat weight, respectively), rests it for 30 days in the refrigerator, and hangs it in the refrigerator for two to three weeks.
April Bloomfield, a chef who has “this little restaurant called the Spotted Pig” ceded the Main Stage on Sunday to three unsung heroes of her New York City kitchens. Chef Christina Lecki (The Breslin), Katharine Marsh (The Spotted Pig), and Charlene Santiago (The John Dory) stepped from behind the line to the limelight to break down a 30-pound, line-caught, Long Island striped bass. Lecki discussed the restaurants’ philosophy of sustainability and local buying as Santiago broke down the fish into a boneless side and then the collar and head. Lecki roasted the head simply, with salt and pepper—she tries to sell one a day at The Breslin, saving on food costs and giving one adventurous table a dramatic fish presentation. “It’s about 100 percent respect for the product,” said Lecki. Marsh stepped in to transform the bass skin into a cracker, scraping the meat off the durable skin with a spoon and cooking it between sheet pans until crispy. She then made a quick ceviche with thin slices of the fish. The tag-team butchery and expert technique spoke to the skills and devotion of the women who cook for a living—with all guts and surely, soon-to-come, glory.
On the Main Stage, Chef and Legend Michel Richard discussed his early days on the frontier of American cooking. He moved to New York City 40 years ago and worked at 59th and Lex for just a year before the restaurant failed. Instead of returning to France with his fellow cooks, he gathered his pastry bags and headed to New Mexico, eager to make the most of American kitchens. The rest is history—the birth of French-California cuisine, a pastry legacy, and a D.C. fine-dining powerhouse were all born in time. After thoroughly charming the audience, Richard demonstrated his charming, delicate Lemon Eggceptional. He filled egg shells with water, froze the water, and dipped the ice in warm white chocolate and oil to form a thin egg shell replica. He filled the chocolate shell with a French meringue and a microwaved lemon curd. (“At home, I microwave everything, I make pastry cream, ice cream, and lemon curd—everything in the microwave.”) Simple and elegant, it’s the food he’ll showcase in his new New York home, 40 years from his first stint in his kitchens.
Chef first, businessman only recently, Chef David Myers laid raw the realities of life as a chef in this year’s opening address at ICC. “Each of my successes has been followed by a huge ‘oh shit’ moment.” The succession of his “hell yea” and “oh shit” moments came in fast and furious succession in his early days as a cook—going through Charlie Trotter’s boot camp and spending nights scrubbing the kitchen clean. After moving to L.A., Myers opened his first solo restaurant, Sona, to critical acclaim. And the hell yea moments came flooding in: spreads in Gourmet, a packed restaurant, Bon Appétit’s “Best New Chef,” and stories in GQ. Until they didn’t. In 2008, the economy crashed, Sona teetered near bankruptcy, and the restaurant closed to a press piranha fest, said Myers. “In a matter of months I went from peacock to feather duster.” But in that low moment, Myers learned about himself—and he learned to fight and dig his way out of near collapse. Now, with restaurants across the globe, “I’m in a hell yea phase, and it feels like I’m living the dream. But I know for certain that an oh shit moment is around the corner.” But Myers now has stronger confidence to “navigate out of the shit.” Myers finished his presentation by demonstrating two dishes from his newest restaurant, Hinoki & the Bird: Charcoal Brioche Lobster Roll (based on the flavors of a Vietnamese goat curry), and the ultimate Loaded Sweet Potato with cured plum crème fraiche, pickled chiles, herbs, and lardons.
StarChefs.com invites you to the 8th Annual StarChefs.com International Chefs Congress, September 29 – October 1, 2013 at SuperPier at Hudson River Park in New York City. ICC is one of a kind, and it's back: a three-day culinary symposium that gathers more than 140 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers—i.e., you. September 29 to October 1, you'll have the opportunity to attend Main Stage Demonstrations, Hands-on Savory, Pastry, and Mixology workshops, Wine Tasting Seminars, and Business Panels on current industry topics, all gathered under the umbrella of this year's ICC theme, Guts and Glory: Leaving It All on the Line. Working in restaurants is a lifestyle, a professional calling, that still manages inspiring progress in the face of 15-hour work days. It's a high-risk, high-reward industry driven by professionals who devote their lives to food and drink. Join us as we celebrate the people and forces behind culinary greatness at this year's ICC. Presenters: MAIN STAGE Gastón Acurio (La Mar Cebicheria), Dave Arnold (Booker and Dax), April Bloomfield (Spotted Pig Group), Danny Bowien (Mission Chinese), Dominique Crenn & Juan Contreras (Atelier Crenn), Adam Fleischman (Umami Restaurant Group), Dani García (Manzanilla Spanish Brasserie), Johnny Iuzzini (Sugar Fueled Inc.), Aki Kamozawa & Alex Talbot (Ideas in Food), Sam Mason (OddFellows) , David Myers (Hinoki & the Bird), Francois Payard (FP Patisserie), Bryan Voltaggio (Range), Janice Wong (2am:dessertbar) SAVORY James Briscione (Institute of Culinary Education), Elias Cairo (Olympic Provisions), Marc Forgione (Marc Forgione), Vivian Howard (Chef & the Farmer), Andy Husbands (Tremont 647), Peter McAndrews (Paesano's), Jeff McInnis, Evan & Sarah Rich (Rich Table), Richard Rosendale (Rosendale Group), Anthony Sasso (Casa Mono), Patrick and Michael Sheerin (Trenchermen), Hector Solis (Fiesta), Michael Solomonov (Zahav), Michael Toscano (Perla) PASTRY Patrick Fahy (Sixteen at Trump International Hotel & Tower), Zachary Golper (Bien Cuit), Sam Mason (OddFellows), Francois Payard (FP Patisserie), Janice Wong (2am:dessertbar), Sherry Yard (Helms Bakery), Jennifer Yee (Lafayette) BUSINESS Marisa Amador, Justin Bazdarich (Speedy Romeo), Franklin Becker (The Little Beet), Jeremiah Bullfrog (Gastropod), Leah Cohen (Pig & Khao), Evan Hanczor (Parish Hall), Joe Isidori (Arthur on Smith), Thomas John (Piperi Mediterranean Grill), Chris Kulis (Capische?), Josh Lawler (Farm and Fisherman), Matt & Ted Lee (The Lee Bros.), Justin & Katie Meddis (Rose's Meat Market and Sweet Shop), Spike Mendelsohn (Good Stuff Eatery), John Mooney (Bell Book & Candle), Greg Oshteyn (StudiosGO), Evan & Sarah Rich (Rich Table), Kevin Sbraga (Sbraga), Beth Schiff (You Choose Creative), George Weld (Parish Hall) WINE Kerin Auth (Olé Imports), Talia Baiocchi (PUNCH), Joe Campanale (L'Apicio), Patrick Cappiello (Pearl and Ash), Scott Carney (International Culinary Center), Joe Carroll (Fette Sau), Fred Dexheimer (Juiceman Consulting), Anthony Goncalves (42 The Restaurant), Ed Kenney (Town), DK Kodama (DK Restaurants), Richard Kuo (Pearl and Ash), Mike Madrigale (Bar Boulud), Anthony Sasso (Casa Mono), Dale Talde (Talde), George McNeese and Justin Warner (Do or Dine) MIXOLOGY Derek Brown (Mockingbird Hill), Tad Carducci (The Tippler), Juan Coronado (barmini by Jose Andres), Dale DeGroff (King Cocktail), Fred Dexheimer (Juiceman), Meaghan Dorman (Raines Law Room), Theo Lieberman (Milk & Honey), Ryan Liloia (Clover Club), Brian Miller (Mother's Ruin), Joe Raya (Gin Joint), Audrey Saunders (Pegu Club), Karin Stanley (Dutch Kills), Paul Tanguay (The Tippler) [email protected] Joaquin Baca (Brooklyn Star), John Bates and Brandon Martinez (Noble Sandwich Co.), David Bazirgan (Fifth Floor), Jeremiah Bullfrog (Gastropod), Leah Cohen (Pig and Khao), Francis Derby (Cannibal), Iacopo Falai (Falai Panetteria), Dani García (Manzanilla), David Gilbert (Tuk Tuk Taproom), Mike Isabella (G Sandwich Shop), Bill Kim (BellyQ), Kyle Knall (Maysville), Michael Laiskonis (Institute of Culinary Education), Danny Mena (Sembrado), Justin and Katie Meddis (Rose's Meat Market & Sweet Shop), James Merker (Mile End Delicatessen), Jeremy Nolen (Brauhaus Schmnitz), Philip Speer (Uchi Restaurants), Luis Villavelazquez (Les Elements Patisserie), Will Zuchman (Alma de Cuba)
Farm to Table
Cooking
Recorded: Sep 08, 2013 at 03:00 pm EST
The inaugural Farm to Table International Symposium (F2T) features the brightest thought leaders and leading practitioners in the burgeoning farm-to-table movement. F2T explores the cultivation, distribution, and consumption of food and drink sourced locally to globally. Topics include farming and aquaculture, fisheries, sustainability, social and digital interactive media, food security and safety, food law and policy, food science and GMO, artisanal and slow food and drink, and fair trade. The Symposium takes place in tandem with the Louisiana Restaurant Association’s Annual Foodservice & Hospitality EXPO, an event featuring related exhibits and attracting food and beverage professionals from throughout the country. - See more at: http://f2t-int.com/#sthash.7P0MdMUP.dpuf
0 Reviews
Selma AbuAlia
Cooking
Recorded: Jul 31, 2013 at 07:00 am EST
1st Session: Home smoked/ steamed salmon fillet: 8-10 servings Salmon fillet (1 kg) 1 Lemon zest 1 Orange zest 3 gm. Anise seed 2 pinches Sea salt 1 pinch Pepper Olive oil Wood chips 2nd Session: Chicken with dried or fresh apricot & sage: 6 servings 1 whole chicken Bunch of fresh sage 1 fresh apricots/ OR 5 slices dried apricots / OR 2-3 tblsp. Homemade apricot jam 2 tblsp. Butter (room temperature) Sea salt Pepper 3rd Session: Couscous with herbs & nuts: 4-6 servings 250 gm. Couscous ½ onion chopped A bunch of parsley chopped A bunch of cilantro chopped A bunch of mint chopped 35 gm. Peeled & halved almond 35 gm. Pine nut 35 gm. Raisins Olive oil Salt & pepper 3 gm. Cinnamon powder 1 lemon (juice + zest)
Our theme this anniversary year, “Celebrating our roots. Creating our future.” reflects the spirit of the founders and carries forth their goals. We are committed to building on the foundation they created to unite, support and inspire the women who dedicate their careers to all facets of food. As we look forward to another 20 years of WCR, we invite you to join us in celebrating our past and creating our future.
0 Reviews
Our health experts today tell us to eat wholesome, plant-based foods for optimal health and wellness. However, many of us don't know where to start and how to make such meals be quick, easy and delicious. Join optimal health expert, Evita Ochel as she provides a foundation for everyday, optimally healthy meal preparation. You will learn the key characteristics of optimally healthy eating, what to start with in your grocery cart each week, breakfast and main meal ideas to suit any time constraint, as well as snack and dessert ideas. You will walk away empowered, with various resources like charts to guide your meal preparation and several recipes to use in your kitchen, as well as lots of practical tips to get you started on your journey of preparing optimally healthy, plant-based meals.
Diane Kochilas
Cooking
Recorded: Oct 02, 2012 at 07:00 pm EST
Greek country cooking is a paradigm for delicious, healthy, real, and simple food. The Greek kitchen boasts more main course vegetable dishes than almost any other cuisine in the Mediterranean. Many of these dishes have that elusive "craveability" factor, the ingredients and techniques that make for vegetables so luscious and comforting that even kids love them. My own experiences in the Greek country kitchen are rooted in my childhood memories and then, later, on the months I spend every year on Ikaria, a remote island in the eastern Aegean where my family is from and that happens to be a "Blue Zone," one of a handful of places on the planet renowned for the robust longevity of its inhabitants. It is here that I first learned the importance of seasonality, what real food tastes like, fresh from the field or garden, how the profuse use of olive oil and slow, patient cooking together create dishes that are both comforting and wholesome. But I have traveled widely in the Greek country kitchen, well beyond the rocky shores of Ikaria, and in my travels I've discovered the great wealth of regional Greek specialties and local ingredients, most of which are still terra incognita to an American audience, nutritional and flavor powehouses waiting to be discovered. In this talk, I will touch on the importance of vegetable cookery in the Greek country kitchen, how it is tied to the seasons and to local customs; I'll talk about regional Greek cuisines and food products and zero in on a handful of cheeses, olives, olive oils, and more, most of which are available Stateside. I will take viewers on a visual journey through the Country Cooking of Greece, share tips and recipes, and introduce a bevy of great Greek products.
The StarChefs.com International Chefs Congress is one of a kind, and it’s back for a seventh year. StarChefs.com presents its three-day, industry-only culinary symposium, gathering more than 100 of the world’s most innovative chefs, pastry chefs, mixologists, and sommeliers who’ll present the latest techniques and culinary concepts to their peers. September 30 to October 2, you'll have the opportunity to watch Main Stage Demonstrations on current industry topics, all gathered under the umbrella of this year’s ICC theme: Origins and Frontiers: The Archaeology of Modern Cuisine.
The StarChefs.com International Chefs Congress is one of a kind, and it’s back for a seventh year. StarChefs.com presents its three-day, industry-only culinary symposium, gathering more than 100 of the world’s most innovative chefs, pastry chefs, mixologists, and sommeliers who’ll present the latest techniques and culinary concepts to their peers. September 30 to October 2, you'll have the opportunity to watch Main Stage Demonstrations on current industry topics, all gathered under the umbrella of this year’s ICC theme: Origins and Frontiers: The Archaeology of Modern Cuisine.
 
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