Chef and Sommelier Make Great Pairing

When welcoming a crowd at Fresh Starts Chef Events, organizers like to say the guest experience is akin to enjoying a show from the Food Network, but they’re wrong. They’re so much better.

After all, these benefit events for Homeward Bound of Marin let guests ask questions and talk to the chefs. They can touch herbs passed around the tables, experience the aromas of cooking—and then eat these very same dishes (and on May 8, taste the wines delivered directly from the winegrower.)

Chef and sommelier at Fresh Starts Chef Events

Rajat Parr and Chef Adam of RN74 in San Francisco

Culinary Institute of America grads Rajat Parr and Adam Sobel, whose paths crossed before both came to RN74 restaurant in San Francisco, appeared recently in the Fresh Starts kitchen to show they’ve come pretty darn close to perfecting the art of food and wine pairing.

Raj, co-author of the James Beard Award-winning book “Secrets of the Sommeliers,” has a small winery called Sandhi in Santa Barbara County. He poured a chardonnay and a pinot noir, both very much appreciated by guests.

Adam began cooking as a young child alongside his grandmother. He says inspiration comes to him at farmers markets, where he procures many ingredients for his sought-after dishes that emphasize simple preparation and fresh, seasonal ingredients.

Chef Adam Sobel-7_sized

The evening started with a chilled soup/salad combo.

His Chilled English Pea Soup with Dungeness Crab and Lemon Verbena –really a soup and salad in one bowl — was a perfect example. Chef Adam added that Fresh Starts Culinary Academy students, who prepared the recipe for guests, had “nailed it”—its beautiful shade of green and fresh taste were the epitome of spring. The Sandhi chardonnay—crisp, unoaked, and inspired by French chablis—was the ideal complement.

Chef Adam Sobel-21 sized

Chef Adam Sobel makes cavatelli with sheep’s milk ricotta.

The chef’s second dish, Semolina Cavatelli with Sheep’s Early Girl Tomatoes, Pecorino, Mint and Bacon, was adapted from the recipe that he and his grandmother made together. With his demonstration coming a bit too early even for Early Girl tomatoes, Chef Adam used Romas and said canned San Marzano plum tomatoes would be a fine substitute out of season. Though he insisted the handmade pasta is simple, many of us watching weren’t so sure. He assured us, though, that “you can cook the hell out of these and they’re not going to get mushy or soft.”

Sheep's Milk Ricotta Cavatelli

The cavatelli was garnished with Pecorino-Romano cheese.

The evening ended with a refreshing dessert of lemon mousse and avocado mousse made by Fresh Starts students from an in-house recipe. In total, the menu offered a classic salute to spring. — Contributed by Carol Inkellis with photos by Neely Wang.

Lemon Mousse and Avocado Mousse with Almond Tuile

The housemade dessert came with an almond tuile.

Chilled English Pea Soup with Dungeness Crab & Lemon Verbena — Serves 6 – 8

Chilled English Pea Soup with Dungeness Crab and Lemon Verbena - photo by Neely Wang

Chilled English Pea Soup is the color of spring.

For the broth

Ingredients:
2 quarts water
½ pound pea tendrils (reserve some fresh for garnish)
2 pounds snap peas
2 pounds snow peas
½ pound English peas, shelled and blanched, for garnish
Salt to taste

Directions:
Bring water to boil in large pot, add salt. Blanch greens separately in the pot, one after the other, about 2 minutes for each batch. Remove greens with slotted spoon directly to a bowl of ice water, then drain.

Divide the blanched greens into four batches for the blender.
Blend each batch at high speed, about 20 to 30 seconds.

Strain through a chinois two times. Be careful not to push through with a ladle; tap on the chinois with your hand to encourage the liquid to pass through.

Combine all the batches, stir and correct seasoning. Chill in the fridge until needed.

For the crab

Ingredients:
¼ teaspoon lime zest
¼ teaspoon lemon zest
1 tablespoon lime juice
1 tablespoon lemon juice
2 tablespoons lemon verbena, chopped
1 bunch chives, trimmed and sliced
1 pound Dungeness crab meat
Salt to taste

Directions:
In a mixing bowl, mix all ingredients until well incorporated. Add salt as desired.

Add just enough lemon aioli to bind crab; reserve the rest. Keep cold until dish is assembled.

For the aioli

Ingredients:
6 egg yolks
2 tablespoons chopped garlic
¼ cup Dijon mustard
1 cup extra virgin olive oil
1 cup canola oil
¼ cup fresh lemon juice
Salt and pepper to taste

Directions:
Using a food processor, mix egg yolks with garlic and mustard.
Add the oils and mix. Add lemon juice and mix.
Add salt and pepper to taste, mix briefly.

To assemble: Divide crab into bowls. Pour cooled pea broth around the crab. Garnish each bowl with pea tendrils and a few English peas.

 

 

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About Fresh Starts Chef Events

Fresh Starts Chef Events offers a parade of presentations by celebrity chefs, cookbook authors and artisan producers in The Key Room. Visit the online calendar at http://bit.ly/FSchefevents for upcoming events. Our list of presenters includes luminaries from the worlds of food, wine and restaurants who share stories, demonstrate techniques and offer tips on making the most of our local bounty. You can register online for upcoming classes or call us for more details at 415-382-3363 x243. Proceeds from our events support shelter and job-training programs at Homeward Bound of Marin; learn more at www.hbofm.org and www.thekeyroom.com.
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