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
No comments:
Post a Comment