HungryChefs: WLIW21 Autumn Gourmet Classic

Arthur Bovino & The Hungry Goat — September 10, 2009

Chorizo and Fingerling Potatoes w/Poblano Pepper & Mexican Oregano served w/Signature Guacamole and Chips.

WLIW21 (view site) celebrated its Autumn Gourmet Classic last night at the Astor Center. On-air host, Laura Savini, kicked off the benefit to support WLIW21’s commercial-free arts, culture and cooking programming. On hand were Lidia Bastianich (right) whose third season of Lidia’s Italy began Monday, Jacques Pépin, and John Barricelli of Everyday Baking From Everyday Food, who both performed cooking demonstrations. Several chefs were on hand with food, including two from Long Island, Tom Schaudel (CoolFish Grille) and Christian Mir (Stone Creek Inn).

We had a chance to watch the demos, taste some good food and pastries and talk to some of the participants in the event and find out where they like to eat and what they’re AlwaysHungry for.

 

Jacques Pépin preparing cured salmon three ways during his demonstration.

Everybody’s favorite French grandfather, Jacques Pépin performed a demonstration of his Instant-Cure Salmon, a recipe from his book, Jacques Pépin Celebrates. He advised using the cooked salmon skin on salads, said black sea bass makes for incredible tartare, said scaling fish at home can be grounds for divorce and ended his demo with a chuckle and saying, “that should be about fifteen bucks, right?” A few other pearls included:

• In response to the question, “what’s the best knife?” Pépin: “a sharp one.”
• “Pollutants get stored in the fat of the fish. So you can eat a lot of fish and have a lot of Omega-3’s and it will allow you to die in good health.”
• Advice in anticipation of his 43rd wedding anniversary next week: “When we disagree we do what she wants. But! When we agree we do what I want. The key is to use the technique of Napoleon when you’re going to lose: volunteer.”

 

Jacques Pépin’s Instant-Cure Gravlax at the French Culinary Institute’s table.

 

Top, John Barricelli demoing a Raspberry Tart, at right. Center, Mini-Éclair. Bottom left, Strawberry Shortcake Profiterole. Right, Opera Cake.

During his demonstration of a Raspberry Tart made with Crème Anglaise, John Barricelli (owner of the SoNo Baking Company & Café in Norwalk, Connecticut, and host of Everyday Baking from Every Day Food), stressed the importance of using salt when making desserts. His first cookbook, The SoNo Baking Company Cookbook, will be on shelves, March 9, 2010.

John Barricelli (SoNo Baking Company & Café):
AlwaysHungry for: “Fried calamari, I’m always looking for the perfect calamari. Rice flour, cornmeal, however. I like it, my kids like it. The better the restaurant the worse it is. Some places try to do too much with it. My 21 month-old even eats it.”

 

Zucchini Blossoms stuffed w/Scallop Mousseline, Baby Zucchini, Chanterelles over Corn Succotash w/Lemon Buerre Blanc, Stone Creek Inn, East Quoge.

Christian Mir (Stone Creek Inn):
AlwaysHungry for: “Octopus, grilled, or any way. I always want to try different preparations.”

 

Industria Argentina’s emapanadas two ways: Sweet Corn Cream Stuffing and Beef Braised in Lamb Fat.

Nathalia Marchado (Industria Argentina):
AlwaysHungry for: “Octopus or lamb. I try lamb in every single way because I want to discover the similarities in other cuisines to how it’s prepared in my culture.”

 

Tuna Tartare w/Ginger, Red Chilis and Soy, by CoolFish Grille from CoolFish Grille in Syosset, Long Island.

Tom Schaudel (CoolFish Grille & Wine Bar):
AlwaysHungry for: “Short ribs, I love them. I like them braised, probably because of how my grandmother prepared them.”

 

DiPaloSelects.com’s composed plate from top left: Tre Latte w/Sheep, Cow & Goat Milk; Gorgonzola; Pecorino Foglie di Noce; Salami Cacciatore; Speck alto Adige; Mozzarella Nodini; Pecorino Sardo; Piave Vecchio.

Lou DiPalo (DiPaloSelects.com):
AlwaysHungry for: “Pork, but specifically porchetta.” He noted Peasant and Porchetta as two of his favorites and called Sandro’s the “masters of porchetta.”