Lunch Demonstration with Chef Tristen Epps

Disclaimer: This is a sponsored post. Although I received compensation in exchange for writing this post, the views, experiences and opinions are 100% all mine.

So, what did YOU have for lunch?  Pardon me while I brag a little, but today I had a healthy serving of laughter served with a side of Egg Pasta Pork Bolognese and Flounder Crudo with Buttermilk Foam.  Yeah, be jealous; it was great!

I attended the Food Prize's lunch demonstration today, hosted by the hilariously witty Troy Johnson, of the Food Network, and demonstrated by the equally witty, gruesome-twosome Chefs Tristen Epps and Tom Ramsey.  Lets just say the air was thick with wit and beautiful aromas.  Let's talk about what they made.

Chef Ramsey started the demonstration off with a culinary lesson about making fresh pasta and the importance of pasta water.  He asked the crowd "who rinses their pasta after cooking?" I proudly raised my hand and quickly got shut down with a "NO, don't do that." Okay Chef, lesson learned.  Here's a few more lessons learned as he continued to prepare the pasta Bolognese:

1.  It's perfectly okay and actually preferred to heavily salt/season your pasta water.  That way, the pasta is seasoned from the inside out.

2. Pasta waster can be used to thicken and season your sauce, so don't discard after boiling your pasta.

3.  Last but not least, DO NOT RINSE YOUR PASTA .  The starchy residue helps your sauce stick to the pasta.

Next up, we had Chef Tristen Epps, who assured us that his demonstration wouldn't take long, as his dish would be served raw!  Flounder Crudo with fresh salsa verde and buttermilk foam!  The knife skills used while chopping the herbs that went into the salsa verde were insane. I learned from observation, the importance of a good, sharp Chef's knife.  Chef Tristen sliced through that flounder like butter!  Here's a few more things learned during the 2nd half of the demonstration:

1.  How to properly hold a knife by pinching the blade close to the handle, that way the knife becomes an extension on your hand and easy to maneuver.

2.  Allowing your salmon to sit in a salt water brine (2 tablespoons of salt with water) for at least 10 minutes -  will make it flaky and delicious.

3.  Save your extra virgin olive oil for things you don't plan to cook.  Otherwise, cook with pomace oil; which is a lower, cheaper grade of olive oil. 

Since I'm now finding a newfound love for cooking, I really enjoyed learning little tips and tricks that chefs use all while having good laughs, good food and a great time! Thanks Chefs!

Viva La Food Prize!