How did it go? Part 2.

Last week we covered mixologist Garth Flood and his Old Fashion Bourbon, and Todd Allison’s appetizing risotto.  This week, we finish reviewing meal’s main course and desserts. 

The main course of the day was a stuffed pork belly dish by Richard Sweeney.  Rich started his demonstration with cooking the stuffing for his pork belly.  He shows the audiences the different ingredients, including his favorite, oil from cooking bacon.  He then tucks the stuffing in the middle of a piece of pork belly, which Rich was more than happy to educate us on how to get your best piece of meat.  After tying down the meat, chilling, cooking under low heat, then roasting it afterwards, you should get this golden brown stuffed piece of meat.  Watching him cook was one thing, but tasting it was another.  The meat and stuffing was great together.  The gravy that complements the dish soften the stuffing and melts in with the pork belly.  Collard Greens on the side lessen the heavy dish and calms the palate; a perfect dish for the holiday seasons. 

For dessert, there were not one, but three unique cupcake creations by Stefanie Gaxiola.  With Halloween on the horizon, all her cupcakes were infused with the holiday’s theme.  Stefanie shared her culinary history and got the audience a hands-on experience with making the cupcakes.  Needless to say, the audience took up her challenge.  All three cupcake recipes and all the other chef’s recipes are available at celebritychefstour.com. 

That’s not all though.  Besides the four celebrity chefs that showed up, a guest chef from Venissimo Cheese introduced us to various cheeses, their unique characteristics, and the different ways they are served.  This knowledge was perfect, seeing how everyone there loves to host their own house parties.  World Market even show up to teach some holiday decoration tips, and best of all, gave out a very generous gift bag full of World Market goodies.

If you missed out last time on all this food, tips and goodies, we’re having it again on Nov. 14.  Four new chefs will come and share a little of their culinary expertise and how you can apply it to your holiday parties.  Tickets are available here