We did a demo yesterday for the Heart Association's "Heart of a Chef" event in Miami. The event was hosted at Jungle Island, so Chef K cranked up G 'n R's "Appetite for Destruction" the whole way there. Our demo was in conjunction with Ciao Imports and our friend, Randy Rubins, who is the sole US distributor for Will Powders products. If you've not used Will's stuff because of pricing, check them out now. He's been sourcing his ingredients closer to the origins which allows better quality at a lower price.
We used glycerin flake, tapioca maltodextrin, versawhip, xanthan, sodium alginate to do an old school/new school comparison of a typical Italian antipasti. The entire demo was supposed to go for 15 minutes, so it was fast and furious. Afterwards we were free to check out the rest of the event and hang out with our local chef friends.
Ralph Pagano, from Pressure Cook, was perfect as a chef/MC. Somebody's got to put that personality to good use.
The days events played host to a culinary round robin battle of the sexes. In the first round we watched two of our good friends battle it out with fresh mahi and a handful of other ingredients... 30 minutes to put a dish on the table.
Sean Bernal of Oceanaire Restaurant, labelled that day and forever on as the "Puerto Rican Prince of Pescado" (thanks, Ralph).
Jeff McInnis from last season's Top Chef New York and from the Ritz Carlton, labelled in battle as "The Golden Boy."
Sean won the battle with some controversial 'micro basil' that he got somehow. He later on went to battle Sandee Birdsong (Top Chef Season 3) who beat him down in a 30 minute pork brawl.
Among the judges were our friends Eric Peters (corporate chef for Club Med), and Chef Giancarla who is one of the classiest ladies around. Sorry for the photo, Eric's blocking her face.
Good times, great weather outside, and a chance to get out of the hotel.