I am a foodie at heart, I love watching cooking shows on TV and I always say to myself: “self, you could totally do that too” but in all-honest-reality the cooking professionals make it look easy and I’m a true butter finger in the kitchen. As it is one of my 2013 New Year’s resolutions to be better about preparing healthy meals for my family, I jumped at the opportunity given to me by Adrienne of Adrienne’s House through the Everywhere Society to attend a unique culinary experience with Macy’s Culinary Council.
Macy’s Culinary Council is made up of a team of professional, extraordinary chefs from around the country. Such as, Rick Bayless, Michelle Bernstein, Cat Cora, Tom Douglas, Todd English, Marc Forgione, Johnny Iuzzini, Emeril Lagasse, Wolfgang Puck, Marcus Samuelsson, Tim Scott, Nancy Silverton, Ming Tsai and Takashi Yagihashi.
Special Macy’s Culinary Council events are held in San Diego to teach cooking classes to help support the San Diego Food Bank and are held within the Macy’s Mission Valley Home Store, School of Cooking. Admission for each class is a $5 donation to benefit the San Diego Food Bank.
The Macy’s Culinary Council event that I attended on Saturday January 12th was hosted by Chef Nancy Silverton and Chef Bernard Guillas from the Marian Room. Nancy Silverton is the founder of La Brea Bakery and co-owner of Osteria Mozza, Pizzeria Mozza and Mozza2Go in Los Angeles. She has also written three best-selling cookbooks: Nancy Silverton’s Sandwich Book, Nancy Silverton’s Breads from the La Brea Bakery and Desserts. Nancy Silverton’s most recent book: The Mozza Cookbook was available to purchase during the event which she signed after the class.
Chef Nancy Silverton’s cooking class demonstration was all about salads. She taught us how to make a basic Lemon Vinaigrette base that can be used in 3 different dressings. Through out the demonstration she and Chef Bernard Guillas gave us tips and tricks of the trade, which I loved the most. Tip #1: Go home and throughout our pre-ground pepper in our cupboards! Chef Nancy Silverton and Chef Bernard Guillas suggest only using fresh ground pepper (and freshly shredded Parmesan cheese as well). Tip #2: Use your expensive salts for finishing when you’re going to taste it. Tip #3: When making the salad know the lettuce for the dressing. You’re looking for a synergy of flavors with the ingredients. Also, don’t trust restaurants that ask you what type of salad dressing you would like. According to the Chef Nancy Silverton and Chef Bernard Guillas, restaurant chef’s should make that salad dressing decision for you based on the type of lettuce. Oy! Tip #4: It’s totally OK to eat your salad with your fingers!
Chef Nancy Silverton and Chef Bernard Guillas prepared the lemon vinaigrette as well as a Kale salad with marinated anchovies, sweet gem lettuce with Bufala mozzarella, cucumber and yogurt salad and a tricolore salad with mustard vinaigrette. If you’re interested in any or all of these recipes I will gladly send them to you.
The cooking demonstration was very educational and I thoroughly enjoyed myself. Adrienne will tell you that I enjoyed myself the most when I was eating not only my sample salads, but hers as well. Oink Oink.
The Macy’s special cooking class Culinary Council will be at the Macy’s Mission Valley Home Store, School of Cooking THIS SATURDAY January 26th 2013, at noon with Lisa Redwine for a special wine experience. Lisa Redwine is an advanced sommelier (that’s kind of awesome that her last name is Redwine when she’s a sommelier no?) from The Shores in La Jolla and she will be presenting “Valentine’s Day Vino” to eager wine loving students. The demonstration will consist of “putting together magical food and wine pairings that will spark your passion”. If I didn’t already have plans, I would head myself on down there for some wine passion myself! Reservations are not required but it is a first come first sit situation.
Log on for more information about Macy’s Culinary Council
To see all of my fabulous pictures of my Macy’s Culinary Council experience, check me out on Flickr.
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This is a sponsored post from the Everywhere Society. All opinions are my own.
