by jbfauthor on March 03, 2010
WHAT? Haute boil-in-bag cooking. Conceptually the opposite of pressure cooking, sous-vide is a technique whereby foods are vacuum sealed in plastic bags and cooked in a temperature-controlled water bath. It was developed by Georges Pralus in 1974, while he was working at Troisgros. Sous-vide spread throughout the Michelin three-star set, but it didn't make a large impact in the United States until now, when it seems to be filling a vacuum. Because most sous-vide dishes are prepared individually, it aids in portion control and increases efficiency on the hot line. Cooking in a sealed environment also minimizes product shrinkage. And rather than evaporating into the air, the juices and flavors remain trapped inside the bag. The sous-vide technique also proves helpful as chefs increasingly travel to cook guest dinners; they can literally just boil in the bag, slit it open, and serve.
WHERE?
by jbfauthor on March 02, 2010
After apprenticing with renowned JBF Award winner Georges Perrier (Le Bec-Fin), Carlo deMarco set out on his own in the Main Line area of Philadelphia. After opening 333 Belrose and Firecreek Restaurant & Bar, he quickly attracted his own fans and accolades (including a coveted “Chef to Watch” designation from
Esquire). We’ll get a taste of his contemporary American cuisine to the Beard House on Friday, March 5:
Apple Trio > Apple Cider Bisque with Crisp Apple Chips; Green Apple, Bibb Lettuce, and Maytag Blue Cheese Salad with Candied Walnuts; and Chicken Livers with Spiced Apple Compote
Pan-Seared Copper River Salmon with Warm Black Lentil Salad, Lobster–Tarragon Sauce, and Micro-Arugula
Coffee and Macadamia–Crusted Pork Tenderloin with Slow-Roasted Yams and Mango, Lime, and Ginger Salsa
Candied Bacon–Crusted Squab Breast with Anson Mills Grits, Molasses-Spiked Collard Greens, and Jus
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