Last week I attended Macy’s Culinary Council cooking demonstration with Tom Douglas and Nancy Silverton. In the middle of hustling Washington Square Mall, a small crowd watched as these two amazing chefs taught us how to deal with holiday entertaining. Both chefs cooked, and I starred in awe of the grace they had in the kitchen, and flavor complexes they came up with for their dishes.
We were all completely spoiled, besides being in complete raptures over watching the chefs work, everyone in attendance was treated to a sample of the dishes Nancy and Tom created. Everything, and I mean everything I put into my mouth was a symphony of complex flavors.
Seeing these amazing chefs work was a honor. It was so fun to watch the shoppers go by and look and wonder. Some recognized who was cooking, I heared one of the shoppers say as they walked by, “That’s Tom Douglas! He makes our rubs!”. (Incase you didn’t know Tom has a great line of spices and rubs.)
Nancy created this stunning way to eat brussel sprouts. Honestly, I hate that vegetable, but I could have had a serving 5 times what I was given of the salad. ( Look at how brown those roasted almonds are, I think I need to roast mine longer in the future)
Cater waiters kept the wine flowing that seemed to pair with everything that was sampled. (At least that’s what I was told, still a year and a half until I can enjoy the wold of wine)
Here Nancy showed us how to make a simple, yet very chic appetizer. Showcasing caviar and burrata.
To finly chop the onion for the cavier and buratta, Nancy cuts, peels the onion. Leavs the core in, then finley chopped each layer of the onion individually,
Tom showed us how to steam salmon in a aromatic steam, with a fennel salad. He tossed fennel, lemon, and a bay leaf into his pot for the steaming. Tom’s trick to a perfectly cooked piece of salmon? A instant read themomator. Nancy seconded that by saying, “Don’t think you’re a sissy if you use a themomator.” Tom said for his fish he’s looking for a temperature of 125.
These. I kinda had a mini heat attack when I ate this. European butter, beaten with truffle salt. Spread on a half a bread stick. Prosciutto, wrapped around the butter. Perfection.
Whats the trick to cooking? Nancy says it’s, “Taste. Stay clean and organized.”
Tom made this crab dip with homemade potato chips, though he confessed it is very good with Ritz crackers. He says the trick to a good crab dip in the always mix your sauce, then fold that into the crab meat.
(I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council. However, all thoughts and opinions expressed herein are my own.)