You Think You Know, But You Have NO Idea

Boy do you learn a lot about what you don't know about food around chefs. I was invited over to a friend of a friends apartment for a cookout with chefs. The chefs work at the popular NYC restaurant Jean-Georges and went to the culinary school, CIA.

Among the menu was skirt and hanger steak, corn, potato salad, three bean salad, and pickled ramps. Even though the list sounds pretty traditional, it was the preparation that made it unique. The potato salad had hard boiled eggs and dill in it. The steaks were perfectly cooked and marinated in lemon, olive oil, garlic, and cilantro. They also grilled with lump charcoal instead of charcoal briquettes. Lump charcoal is harder to manage however briquettes tend to contain additives and give an unwanted flavor to the meat.

LUMP (upper)

BRIQUETTES (lower)

The pickled ramps were my favorite, even though I didn't know what they were. Shortly after my 20 questions, I learned a ramp is a wild leek that is only available in the spring season.

Here is a pickled ramp recipe:

http://steamykitchen.com/4241-asian-pickled-wild-leek-ramp-bulbs.html

You don't have to pickle them, but since they are only in season for a short period pickling allows you to enjoy them all year long!

Expensive Experience

I know we are in a recession, but does anyone have an extra $1400 they would like to give me? You see, The French Culinary Institute is having their 2nd annual New York Culinary Experience on October 3-4th. I would get to spend a weekend learning cooking techniques from some of the worlds most renowned chefs. I promise to whip you up something I learn free of charge if you sponsor me ;).

However, if you would rather be greedy and give yourself this amazing opportunity, you can purchase tickets on their website. Just remember who told you about this when Jean-Georges is whispering sweet culinary nothings into your ear.