I am sure you can relate but I rarely have food at my house, however if I had potato chips, cured salmon, and capers I would make the best blinis ever!!!
Diced concasse tomato
Use high quality sliced cured salmon, or make your own even better.
For blini batter: Makes about 48.
1 Cup flour
2 oz clarified butter
1 tsp baking soda
½ C buttermilk
Pinch of salt
Mix Flour, salt, and baking soda together. Whisk in egg and butter. Use buttermilk to thin out the batter.
Cook on a pre-heated flat top or in a skillet using clarified butter to grease the pan.
Matt is the Executive Chef at Tarbell's Restaurant located at 32nd Street and Camelback in Phoenix. www.tarbells.com
Every Saturday from Noon to 1pm tune into Radio Station KWSS 93.9FM "Into the Soup" with Heidi Lee.
C-CAP and the Harvest Moon Event will be featured:
August 20th - Tito's Vodka and Arizona Cocktail Week
August 27th - Chef Singh
September 10 - Pig n Pickle
September 11 - James Beard Chefs
September 17 - Rock the Guac
September 24 - Courtney Bennett and Arizona Cocktail Week
October 1 - Andrew Helmandoller with Talking Stick Resort
October 16 - Taco Festival
October 22 - Uptown Farmers Market
TUNE IN and WATCH FOR MORE SHOW DATES AND GUESTS
Why is the Harvest Moon Dinner so Special?
How do professional chefs work with high school culinary students (with still-developing skills and work techniques) to create memorable food for a special event?
Chef Robert DeSantis, of Elite Associates, is working on CCAP Arizona's Harvest Moon dinner with Esther Flannigan's culinary students at Mountain Institute JTED in Prescott.
Esther and I are having ALL of her students submit one idea for savory and one for dessert. Then we will select the best idea for each dish. We'll let the students know why those two dishes were selected and briefly explain why the other dishes were not selected. We will emphasize that none were a bad idea, just why the selected dishes where picked. We want the students to get excited and individually brainstorm so as to create a learning environment. We will try to use as much local and fresh ingredients as possible."
Why is T. Cook's Todd Allison back in the classroom?
He's working with culinary students at Chaparral High School to develop recipes for savories and sweets for CCAP's Harvest Moon Dinner on Oct. 27. "I will let the students create the dish(es) of their choice and then I will give them my input and guidance on how to prepare it for a large group. I want the students to own this project from start to finish," says Chef Todd. "This is my first time working (with CCAP students) so I am excited to help these students learn to cook.")
Why do you want to spend time working with high school culinary students - even if they are part of CCAP? "I think it is important to stress the facts of our industry. We have seen a large decline in applicants and qualified applicants in the past 5 years.
"I worked my way up from a dishwasher position when I was 15, so I’ve seen every aspect of the kitchen and earned my promotions. I think it would benefit our industry if the young kids interested in a career in the F&B industry understood how important it is to take the appropriate time to learn what it takes to work in this business."
We could also use a few quotes from teachers - especially if a couple get energized and send off a few photos of the kids working with their chef/mentors.