Rock Climbing, Basketball, Baristas, Nap Pods and……Cooking Classes! Oh my!!!
Today I helped Google LAX launch the Zagat Chef Demos at their Venice offices. Let me just say if you EVER have the chance to go there and check it out…do it! Do not hesitate. It’s by far one of the greatest places to work other than Disneyland. :). Hell, it’s way better than Disneyland…free food, group meetings and Spidey on the entrance glass ceiling.
Chef Bill who runs the the BOH there is incredibly gracious and a super cool down to earth guy. He welcomed us with a cart and got us up and running in the Big Lebowski room and we started our prep.
Cousa Squash Carpaccio 3.1
Baby Heirloom Tomatoes
Toasted Sunflower Seeds
Yuzu Soy White Truffle Vinaigrette
– 1/4 cup Yuzu juice
– 1/4 cup white soy
– 1/8 cup rice vinegar
– 1/3 cup white truffle oil
Add all of your ingredients into a container with a lid and shake the heck out of it…boom. There you go, broken vinaigrette. Slurp.
Slice the squash thin and make a pretty design with the slices onto your platter, slice the serranos thin and 1/4 the tomatoes and place around the dish as well. Dress the salad with your vinaigrette and sprinkle on some herbs and the sunflower seeds and eat er’ up!
Slow Roasted Artic Char with Lemon Shiitake Broth, Spring Veggies and Pea Tendrils
Artic Char (5 oz.)
Chicken Stock 2 cups
Dried Shiitake 2oz.
Lemon Peels 2 ea.
White Soy 1/8 cup
—add the stock, shiitake, lemon and soy into a pot and steep for 1 hour. Strain off and reserve liquid…this be your sauce!
Prep your veggies…
Pick you most fave veggies out from the Farmers Market and either roast, blanch or grill them with a little EVOO, salt and pepper.
Sear your Char skin side down…don’t be a wanker and burn it (like I may or may not have done…should have been there) roast it in the oven at 325 until about med…should take 5 – 6 mins.
Pour your broth into a bowl, add the fish, place the veggies all around and toss the pea tendrils with a little bit of EVOO and salt and place on top of the fish. Stick a fork in it.
Almond Milk Yogurt Parfait with Berries, passion Fruit Seeds and Almond Brittle
Almond Milk 1 qt.
Yogurt with active culture 2 tsp. (or use a non dairy yogurt starter for 100% vegan yogurt)
—gently stir in the yogurt to your almond milk. Cover it up and set aside at 90 degrees for 8 hours. If you don’t have a spot that warm in your house ( and frankly why would you ) buy a heating pad from target and place your container (wrapped in a towel) on top of it and walk away… After 8 hours have passed place it in the refer for 4 hours. At this point strain off the solids from the water. Baby…you just made some yogurt! Pat yourself on the back.
Garnish with honey, berries whatever your heart desires! Except maybe marmite…that might not taste good…well unless your British..then you might like it.
Thank you Google and all who attended!!! until the next…..