Chef Demonstration Luncheon NYIT’s de Seversky Center held one of it’s many Chef Demonstration Luncheons on Wednesday, March 26, 2008. The de Seversky Center is located on the NYIT campus, in a former Gold Coast Mansion that now caters private affairs and hosts numerous events. The event was hosted by General Manager, Anthony Buffo, and was directed by Chef Matthew Brewi (below left), who prepared and explained dishes for the guests. The chef demonstration is a similar to being at a live cooking show. Guests learn how to prepare a meal and are able to ask questions as well as enjoy the excellent dishes prepared for the participants.
We were seated in the sunroom of this lovely mansion where we were able to enjoy the essence of being outdoors while still keeping warm on the chilly afternoon. In front of the room was a table set with the necessary ingredients and a portable burner where the chef would prepare his example meals (below left). The Amuse-Bouche, literally translated to "mouth amuser" in French, was a Parmesan Cup with frisee greens and drizzled with a champagne vinaigrette. This “amuser” did just what its translation suggests. It teased our palettes for what was to follow. The first course was beautifully grilled shrimp and broccoli with a lime peanut dressing (below right). The succulent shrimp were served on a skewer, which was not only a lovely presentation but also made it easy to consume. It had just the right amount of peanut flavor throughout, so as not to overpower its naturally light flavor.
The next course was a traditional chicken francaise (below left) with a not so traditional lemon-orange sauce. The oranges were an excellent contrast to the lemons because they gave a well deserved sweetness to the usually tangy dish, a great variation of a classic. The basil rice pilaf and vegetables served as a perfect sponge for the remainder of the exceptional citrus sauce. The final course was an old fashioned pound cake (below right) with assorted berries and fresh whipped cream. The cake was made hollow in the center with berries placed inside the nook. The light loaf soaked up the natural juices from the berries. This dessert was refreshing with its appropriately sweet finish.
Overall, we thought the wonderful old world charm of the mansion setting, the well executed demonstration by Chef Brewi and the fabulous cuisine that followed, made this event well worth attending. |
