The story behind "The Big O"

We had the chance to listen to Mr. Bill Foster one of the makers of "The Big O" a 30-proof ginger liqueur. He and his wife originally started making quart batches in their own kitchen, bottling it and presenting thee bottles to their family and friends. That was more than nine years ago, today they have grown that passion into a business.

According to their brochure "Necessity was truly the mother of invention..". They thought if they could combine their passion for good food and great cocktails with fun, they'd have a winner. Small batches and hand crafting preserves the "artisan" nature of their product. Their product is being used in both cooking and bartending applications.

You can find recipes and more at drinkthebigo.com.

And the winner is

MasterChef Junior Season Finale ran last weekend. Who has been following the show? They were to prepare a three course meal for the chefs, keep in mind the two remaining contestants are 12 and 13 years old. When you see what they prepared and presented, I agree with Luca (MasterChef season four winner) I would not want to compete against these two. Or for that matter any of the contestants this season.

Have fun watching see if you agree with the chefs choice of MasterChef Junior.

Veteran's Day

It was Veteran's Day yesterday a time to reflect on the loss of warriors over the years. Of my family most of the "men folk" have served I am the only female in my family to have served. Most of my career Veteran's Day was spent marching down the avenue in New York City. During that time we would be surrounded by veterans and survivors. Yesterday while enjoying a number of meals by local restaurants who honor the warriors and their families, I found I was once again surrounded by the same. I found it quite welcoming to sit with warriors and veterans of many wars.

I thank the restaurants and the citizens who support the veterans. I know that in the past my brothers and sisters in arms did not receive this same treatment. I also want to thank those who currently serve, have served, continue to serve in other capacities, and the families who stand behind them.

PKU (Phenylketonuria) Event

PKU (Phenylketonuria) 

In the United States, about 1 in 10,000 to 15,000 babies is born with PKU each year. The illness happens in all ethnic groups. But it’s more common in people who are Native American and Northern European than those who are African-American, Ashkenazi Jewish or Japanese.Phenylketonuria (also called PKU) is a condition in which your body can’t break down an amino acid called phenylalanine. Amino acids help build protein in your body. Without treatment, phenylalanine builds up in the blood and causes health problems.

What causes PKU?

PKU is inherited. This means it’s passed from parent to child through genes. A gene is a part of your body’s cells that stores instructions for the way your body grows and works. Genes come in pairs—you get one of each pair from each parent.

Sometimes the instructions in genes change. This is called a gene change or a mutation. Parents can pass gene changes to their children. Sometimes a gene change can cause a gene to not work correctly. Sometimes it can cause birth defects or other health conditions. A birth defect is a health condition that is present in a baby at birth.

What kind of treatment does he need?

 your baby is ready to eat solid foods, she can eat vegetables, fruits, some grains (like low-protein cereals, breads and pasta) and other low-phenylalanine foods. If your baby has PKU, she should not eat:

• Milk, cheese, ice cream and other dairy products
• Eggs
• Meat and poultry
• Fish
• Nuts
• Beans
• Food or drinks that contain aspartame. This is an artificial sweetener that has lots of phenylalanine in it. It’s sold as NutraSweet® and Equal®.

So are you wondering why this blog? 

This weekend I and a number of other students had the privilege of working with Chef Payne and Chef Kevin Brown at a PKU Event. The event was held at L’Ecole Culinaire for about 30 attendee’s some attendees have PKU and some have children that have PKU. If you see above the types of food that those who where attending cannot eat, it includes most things that we are here learning to prepare. What a great opportunity to work Chef Brown to help them cook foods that are appealing to the eyes, tasted pretty good and can fill those voids of food groups above. Chef Brown has a vested interest in making the challenge less challenging, two of his three sons have PKU.

This time I forgot to take photos, it was yet again another great learning experience. This was certainly not something that we would have covered in class...

Thank You Chef Payne

Master Class Candies

Last Friday the Master Class for candies was conducted by Chef Grant. This time we were up to a whole five students who attended. After attending all of these classes, I for one would understand if they were not to be conducted due to a lack of interest on the students part. Now I would not be happy about it as I remember seeing all of those students sign up when the sheets went up. I wish the students had the wherewithal to show up or remove their names prior to planning for the class. Okay enough said...

The class was another venture into the unknown, hosted by Chef Grant. We attempted four of the six recipes we received, we completed 3 1/2.... The pecan butter crunch ended at the toffee. Attached are photos of some of the candies we made, I didn’t get a photo of at least one as the postal workers at my post office reminded me it has been awhile since I have stopped by with food or candy.


                                     

                                                 
                                                   Mint Pastille (ours was cherry)

             
           French Pralines (this photo is of Chef Grant’s product... none of ours turned out quite this nice)

                                                               Toffee (before)

                                                                Peach Pate de Fruit

Toffee (after) notice it hadn’t finished bathing in chocolate before heading home.

Milo’s Grill Chicken Taco Chili

Today Mike Womack, co-owner of Milo’s Grill provided lunch for our class. He brought chicken taco chili and all of the fixings for it to include the chips, cheese and sour cream. What a great lunch we had without even leaving the classroom. He invited a number of chefs to join us; we all gave him our feedback. I think after the first couple of people tried the chili and started telling him how good it was, Mike started to breathe again. Having his peers and the Chef Instructors tell him how good it was, gave him a much-needed boost and affirmation that he is on the right track. 

As a new owner and an ongoing student, trying to balance all sometimes you just need to hear from others. I forgot to take a picture before my first bowl of chili was consumed, so I turned around and took a picture of Mikes second bowl. 

thanks Mike and Milo’s Grill

AMC Dine In Theater

Ode to a new culinary experience. I used to think I was just trying out new restaurants, now it seems that when I pay attention there are many other places to enjoy a burger and a movie. For example, the AMC Dine In Theater in Creve Coeur. The experience is one of a kind. You purchase your movie ticket in advance if you have a bigger group so that you can pick out where in the theater you want to sit, imagine that concept. 

On your way into the theater you are escorted to your seats and your server (who actually maybe a L’Ecole student, mine was) asks your beverage requirements. Before they are done taking your order, your drinks arrive. After placing your order while enjoying your beverages and waiting through the movie trailers, your food arrives. Freshly prepared food from an actual kitchen, where a number of L’Ecole students were actually working at the time I went. 

Your order completed, food consumed, beverages refilled, movie starts and your bill arrives. What a great deal, all while you were reclining in a leather recliner watching a movie.

MasterChef Junior Season Finale Part 1

Its almost time for the season finale of the MasterChef Junior Competition. I have blogged about these kids and their mad skills before, they are down to the final four contestants they range in age from 10-13 years old. They have the passion, skills, knowledge and techniques of chefs twice their age.

 When you watch this see what you think.

No spoiler alerts I just wish that the two that left were not the ones...

Contemporary Grilling Master Class

Last Friday the Contemporary Grilling Master Class was conducted. Another class being provided by L’Ecole Culinaire for the students who want to learn even more than what is taught in the classroom, I refer to this as value-added to my education. The only requirement of the students, those that sign up and actually show up is to learn and experience what is being taught. The Chefs who conduct these classes do so because of their passion for; the industry, the students and the students’ education.

This has been the fourth class that has been conducted in spite of the low showing of the students who signed up months ago. The Chef Instructors devote their time to teaching those that want to learn; they impart their knowledge freely to those that attend. They conduct the classes in a professional manner, treating the students in mentoring relationship. Not that this is untypical but the environment is not one of one Chef Instructor and 25 students. This is quality time spent in the kitchen learning one on one with the Chef.

We had a great class with Chef Payne, originally only two students showed. A little later two more showed up, and jumped right in. We made two sauces (red wine and mushroom), two compound butters (herb and a bleu cheese & walnut), two great vegetables (asparagus and grilled potatoes) and of course special for the class ribeye steaks! We used many cooking techniques and we worked on our plating skills. 

Even though I am in Phase Five of a Seven Phase program I still enjoy learning all that I can. I have enjoyed working with different chefs throughout my time here. I try to take advantage of every opportunity that is offered, I add the experiences to my “tool kit” to be referred to and used now and in the future.

Chicken Pot Pie

My day normally starts with planning what I will have for lunch. While I am attending a culinary school, this phase we are in the classroom. So while I watch the news, eat my breakfast and of course drink the first of many cups of coffee. I am thinking today I will have a Marie Callender’s Chicken Pot Pie and an apple. Who knew that this would be the day that Chef Susie Judy decides to talk all about the potpies that she and her husband made that weekend. She talks about the ingredients, how beautiful they turned out; she even shows us a picture.

I open my lunch to try and figure out all of the ingredients mine contains, certainly not all of the same healthy ingredients as the Chefs Judy production. I open the box waiting and hoping for the smell of the potpie oh that’s right I haven’t microwaved it in the special box with the browning material in the box top. Okay maybe after I microwave it will be just as beautiful as the photos previously viewed and of course as tasty...oops that’s not going to happen.