DAYLIGHT: Second Annual New York Culinary Experience by the French Culinary Institute and New York Magazine

Last week we told you about this fabulous event:


http://www.whomyouknow.com/2009/09/french-culinary-institute-new-york.html


Yesterday, Peachy Deegan observed the classes and was so impressed with the level of detail taught, the clarity of instruction and the small class size.  The class she attended was taught by Nils Noren and Dave Arnold of the French Culinary Institute who were as entertaining as they were skillful.


First they instructed the class on how to make Egg Toast with Caviar.  It reminded Peachy Deegan a bit of Algebra where you would be taking eggs exponentially to the third power at lease as it contained egg whites, egg yolks and caviar eggs of course!  The class made Pecan Yokan and learned all about spinning in a centrifuge.  The beauty of using this piece of equipment is that you can adjust how much oil you take out of the nuts, and with pecans, you end up with one-third of each: oil, nut butter and bitter skins.  It is key to have the centrifuge balanced and it is ideal for custom blends.  (We at Whom You Know are used to associating this term with scotch so we are pleased to expand our horizons!)


The class also learned to make Scallops with Smoked Potato Cream Mustard Seeds and Curried Apples.  Noren and Arnold showed us how the vacuum machine pressurized marshmallows which were used as an example of how air cannot reenter the marshmallows.  The vacuum machine was used in the recipe to take the air out of the apples...and this was made while the lobsters mellowed.


Lobsters mellowing?  Yes- this was the most informative and entertaining spot of the afternoon as it became happy hour for the lobsters just before their death sentence and our dinner.  The chefs asked the class who likes lobsters to begin with (doesn't everyone?!) and informed us that the less stressed the lobster is the better it will taste.  The flavor difference was remarkable!  A control group of lobsters kicking and screaming that missed the happy hour were put into the boiling water along with those that were mellowing and indeed the mellowed lobsters were far tastier.  


Here is how they did it:
10 ml of Clove Oil was dissolved into 90 ml of 151 proof or higher grain alcohol.   This was added to the lobsters soaking and after the scallops were made the mellowed lobsters were perfectly pleased to go into the warm bath and become part of the Butter and Bacon Poached Lobster with Napa Cabbage Chorizo and Broccoli Puree.


Following the class Sunday, Virgin Atlantic brought a Taste of London to Manhattan with canapés from Chef Neil Ferguson of the SoHo House and signature cocktails by FCI's Nils Noren and Dave Arnold using 901 silver tequila.


A fabulous event!  Whom You Know recommends trying this next year. Next year's event is October 2nd and 3rd.  Peachy looks forward to seeing you there!