How did it go? Part 1.

When you get a chef who starts talking about patenting the phrase “concentrated yum yums,” and the audiences all start cracking up, you know it’s an entertaining event. “Concentrated yum yums” of course, was how Chef Richard Sweeney referred to the oil produced from bacon fat, as he adds the ingredient into his Bacon-Sage Cornbread Stuffing mixture. It was delicious.

Richard Sweeney is only one of the four celebrity chefs who did a demonstration of their culinary skills and provide vast knowledge in what they were cooking. Mixologist Garth Flood educated us on the nature of Bourbons and the history of Margaritas. He showed how to make an Old Fashion Bourbon, an after party Tequilla, and an unique Hot Whiskey drink. Definitely not something you see everyday.

Todd Allison talked a little bit about all his past experience that led him to where he is today. A lot of Chef Allison’s great dishes were a result of the Farmer’s Market’s fresh ingredients. Everyone attended had a taste of his Butternut Squash and Rock Shrimp Risotto, which are some dishes that he doesn’t even serve on the regular Anthology menu. The Butternut Squash has a little crunch, but was tender enough to melt in your mouth. Topped with some cheese on top and some savory greens on the side, the dish has a great presentation as well as taste. The risotto was cooked perfectly with the unsalted butter for twenty minutes, to get that nice texture a good risotto should have. The risotto was mixed with some diced onions and rock shrimps, and undoubtedly the best risotto I have ever had.

That’s not all of course. In Part 2, I will tell you about our two other celebrity chefs’s dishes, as well as some surprise guests who showed up. Stay tuned!