Beyond the Book: Ideas in Food - Guest Lecture

On April 15th, Alex Talbot flew from Philadelphia to Denver to speak with a group of our students.  He covered several things, and based his lecture on what we had in our labs (so we could continue to use his techniques in class and expand on them). He spoke for 2 and a half hours to over 40 of our students.  Thank you for coming everyone! I hope you got as much out of it as I did, and I hope you continue to look at food the way Alex does.

 

Check out Ideas in Food's book for several of the recipes he covered during our meeting, and several more.



"The Perfect Hot Spring Egg"...essentially the perfect poached egg, BUT it was never submerged in water.  Cooked in a steam tray in the Hobart with the steamer on for 12 minutes sharp.  Served with bacon stock from the pressure cooker (cooked for twenty minutes ONLY!!!)

1 Hour steamed egg whites in the oven, served with 'egg yolk hot sauce' (in the top right corner of the picture).

A special thank you goes out to Danny Van Leen (Food Styling Committee President), Ian Charles (Secretary and Vice President), Chef Cofrades (BTB Advisor), and of course, Alex Talbot.

Photo Credits to Danny Van Leen and Chelsea Weinberg



Dean De la Torre invited BTB to the PolyScience Demo on campus.  They brought equipment like smoking gun, vaccuum sealers, immersion circulators, and an anti-griddle.  There was some delicious food at this demo: sous vide beef tenderloin, sous vide cumin butter carrots, smoked butter, smoked bloody mary mix, vaccuum sealed 'quick pickled' cucumbers, vaccuum sealed watermelon, and ice cream lollipops off the anti-griddle.

It's safe to say we all want an anti-griddle...



Photo Credits to: Fottocini.com

Valentine's Day Chocolates Fundraiser and Meeting

Beyond the Book members joined together during the first couple weeks of February to advertise and man a booth for pre-ordering chocolate sales.  All orders collected were then made by our members the following Friday, and orders were available for pick-up on Monday, February 14th.

Available for sale was:

Milk Chocolate and Caramel Filled

Dark Chocolate Raspberry Truffles

Milk Chocolate and Milk Chocolate Shaved Truffles

Assorted Box including all Truffles

1/4 lb Peppermint Bark

1/4 lb White Chocolate, Fruit and Nut Bark

 Our members and officers teamed together to sell just under 100 boxes of chocolates.  Thanks so much for everyone's support! This is going to be an annual event...we'll see you next Valentine's Day!