The event, a fundraiser for Harvesters, will feature food and wine from many of the area’s finest establishments. With 100% of the proceeds going to Harvesters and the delicious food & drink being served up, I assume you’re making plans to be there?! (tickets @ harvesters.org).
There weren’t many directives about what foods should be presented, other than, “don’t get the place all smoky preparing it!” and “make enough for 2,000 plates of food!”Â Â So, Chef Matthew put on his creative thinking toque and decided on a chilled Sweet Pea & Watercress Soup with Za’tar-spiced Yogurt, garnished with cured egg yolk.Â Wait… what?!Â He’s been looking for just the right time to try out the cured egg yolk technique. This is it!
To prepare them, he’ll separate the egg yolks and whites. He’ll make a mixture of salt & sugar, which he’ll lay out on a flat surface and make ‘dimples’ in which to place the yolks.Â After he adds more of the salt/sugar mixture on top, he’ll let them cure in that for 4-5 days.Â At that point, he’ll be able to shave them with a microplane grater to add on top of the soup.
Get your tickets now, then head down next Thursday and look for Chef Matthew at The Culinary Center booth!
p.s.Â Matthew is making plans for his dish for the BaconFest in August also. Right now, he’s thinking about a delicious Panzanella salad with grilled lettuce, bacon and heirloom tomatoes. Yummm…Â He and CCKC Executive Chef Sandy DiGiovanni may also participate in the Culinary Food Fight (Burger edition) in August.Â More news on both of these events as we get closer…