Prior to the event opening up to the public the students and I got a chance to forage from all of the fresh produce on the trade show floor. This to many may seem to be a chefs dream, but as soon as you start foraging you don't know where to begin. Do I want unique and new to the market produce such as the finger limes, or produce that have yet to hit the market such as the micro greens that taste like granny smith apple, or the one that taste like cheese? Do I want to use product that I have never seen before or really have never cooked with? Do I want to use a product my students coined "culinary pop-rocks"? These Herb Crystals & Flower Crystals from Fresh Origins were my personal favorite of the show.
Herb Crystals™ and Flower Crystals™ are an innovative original concept from Fresh Origins! With dazzling, all-natural colors, an exciting crunch and incredible flavors of fresh flowers and herbs, these are spectacular new flavor ingredients. We are developing a full spectrum of flavors and colors to be introduced over the coming months.Currently they have four flavors Mint, Basil, Fennel and Rose. I added these to several of the dishes we prepared, they were great for both a pop of flavor and for a garnish.
The students had the great opportunity to assist Chef Ben Pollinger
and Chef Michael Giletto with their chef demonstrations:
Executive Chef Ben Pollinger from New York City's Oceana
Chef Michael C. Giletto, Executive Chef for Bayonne Golf Club
"The students from JW helped me with my demos , they all performed fantastic !"
Chef Stuchel and his team
Until I blog again: Eat Well, Live Life and Be Safe