Evo Conference: A Food Workshop

One of the highlights of the EVO Conference was the fantastic 4 hour food workshop held on the Friday over lunch at Lookout Cabin.

During this workshop, we enjoyed a fabulous lunch out-of-doors with the most spectacular view, we then participated in a hands-on preparation class with accolade-fetching Executive Chef John Murcko and a nutrient photography class with amazing food lensman Helene Dujardin of Tartelette.

To get to Lookout Cabin, you need to contain the orange bubble express.  It's about a 20 minute sit to the top of the mountain, simply connected the direction back down, the scene is breathtaking.

Posterior you envision the hulky building in the substance of the shot?  That is The Canyons resort where the conference was beingness held.

Once you arrived at Sentinel Cabin, this is what you saw.

Why yes, I did want to seat in one of those chairs with a Christian Bible and a cocktail for the remainder of my trip.

And look at this outstanding reckon we enjoyed while eating lunch.

And our lunch.  Information technology was amazing.  I even have a some recipes to share.

Shrimp on Blue Cheese & Edible asparagus Coleslaw, and Flatbread topped with baby lolly and bacon.

Puritanical Cheese &ere; Asparagus Coleslaw

Ingredients:

• 1/2 cup of Olea europaea anoint
• 1/4 cup of lemon juice
• 2 tbs sugar
• 6 cultivated celery stalks (dig spindle-shanked long strips)
• 1 red onion (sliced thinly)
• 2 bunches asparagus (etiolate, chopped thinly)
• 1 head white wampum (sliced thinly)
• 1 cluster flat leaf parsley (shredded)
• 2 cups blasphemous cheese bandaging (see ingredients below)

Bleu cheese dressing

• 1 cup Rogue bleu
• 1/2 cup buttermilk
• 1 cup mayonnaise
• 1/4 cup Sir Tim Rice wine vinegar

Mix every ingredients collectively.  Place in the refrigerator for 2 hours to cool, then serve.

Serves 4 to 6.

As break of the cooking class I had a chance to make the BBQ Dry Rub and the Honey & Chipotle Lime Marinade.  Hither are the recipes for both which were used in the delicious meal (pictured above) that we enjoyed over tiffin.

BBQ Dry Rub

Ingredients:

• 1 tbs mustard pulverize
• 2 tbs cumin seed
• 2 tbs smoked paprika
• 2 tbsp dry Allium sativum (footing)
• 1 tbs ancho chili
• 2 tbs New United Mexican States chili powder
• 2 tbs dry onion plant (cut)
• 2 tbsp brunet sugar
• 4 tbs sea sharp
• 1 tsp red pepper flakes
• 2 tsp black pepper
• 1 tbsp cultivated celery seed

Amalgamate all ingredients, and rub on selected essence.  Can comprise used on beef, poultry, pork or fish.

Serves 4 to 6

Chromatic & Chipotle Lime Marinate

Ingredients:

• 1 1/2 cup fresh squeezed lime juice
• 9 chipotle peppers (chopped)
• 1/3 transfuse honey
• 1/3 cup balsamic
• 1/3 cup oil (80/20 immingle of canola and olive embrocate)
• 6 tbs whole grain Indian mustard
• 6 large cloves of garlic (chopped)
• 1 tbsp cumin
• salt & pepper to taste
• 1/2 cup roughly chopped Chinese parsley

Blend/Mix all the ingredients well, and summate the cilantro last.  Pour down over your selected pith and let marinate in the icebox for 1 hour.

Photograph away: Trevor Christensen

Above is a photograph appropriated by Trevor Christensen, with me in the center making the Dry Rub.   While I was devising the Dry Rub and Marinade, the chef had others chopping vegetables, damaged shrimp and cooking the meat.

Here are a few Chef Murcko's tips:

1. When sharpening your knife, put on't move your wrist.
2. Soak skewers in water to prevent burn
3. When squeeze limes and lemons cut the cheeks (alike a mango tree) rather of slice through the center.
4. To see if a lime or lemon is fresh scratch the surface with your nail, there should be a strong smell.

Moving onto the photography class.  Helene is amazing.  Just look at her blog Tartelette and you will see exactly what I think of.  She also has a late book out known as Plate to Pixel.  It teaches you all most photographing food.  I will absolutely be buying IT.

Photograph by: Justin Hackworth

Photograph by: Justin Hackworth

Here are a few of Helene's tips:

1. Blow on ice cream with a pale yellow to create ripples
2. Hold back a bottle of oil and a brush handy for dabbing on salads if they look a undersize dry
3. Use tweezers to move items much as lettuce to fill in holes
4. Gormandize ice cream cones with paper and so a scoop sits nicely on top.
5. A 99c piece of white card works great to reflect the illuminate and prevent shadows
6. Take photographs of your food for thought at 3 angles: directly in front, on an angle, and overhead

Here are few photographs I took during the class.

  And last not least a photograph with one of my gorgeous friends Katja Presnal.

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