Buicks, Bombs and Books Oh my!
December 4, 2011
Today a fellow foodie friend and I attended the Buick Discovery Tour Event co-sponsored by Food & Wine Magazine.
It. Was. Awesome.
We started off with a lovely cheese/cracker/hummus display which was next to an even more lovely magazine display.
Yum.
December issue? Yes please.
After a brief welcome, we seperated into groups and headed off to different sessions. Our first (non-foodie) session was to test drive a 2012 Buick.
The fleet awaits.
After a quick spin around the block, in a very nice ride, we headed to Module #2 which featured Food & Wine’s Best New Chef {and my favorite!} Hugh Acheson! I love his view on buying locally to support your community and only cooking with what’s in season…although I don’t know that I could only eat apples in the fall and lettuce in the winter. However, it’s a great concept and the very seasonal Roasted Carrot and Beet Salad he constructed has inspired me enough to hit the Decatur Farmer’s Market this week.
Soooo delicious!
Module #4 was with pastry chef Ben Rouche of Moto in Chicago. The creation of his bacon ice cream {with liquid nitrogen?!?) was extremely entertaining and the perfect lead into his S’mores Bomb. I might even make an attempt at desserts after seeing this presentation. Maybe.
...and the science project begins!
An $800 vessel to hold liquid nitrogen.
Science meets my palate.
Our third culinary stop of the day included a wine tasting from the hysterical Michael Green who took a 32-week course down to 20 minutes. Green explained how you could change the taste of a wine by eating a little citrus or dairy first. Now I know! The next time someone orders a bottle of Merlot, not my fave vino, I’ll order a cheese plate as an appetizer to mellow it out.
The final stop of the day featured the witty Ming Tsai. His first dish of Chicken Chow Mein was absoloutely delicious. Look for it on the Monday Menu Plan. Only five people were able to sample the second dish of Sweet and Sour Mango Pork. My friend answered a question correctly – we felt so special!
Chef Tsai's Kitchen
Chicken and Tri-Bell Pepper Chow Mein
Mango Pork
The final perk of the day was each guest received an autographed copy of Chef’s newest cookbook, Simply Ming: One-Pot Meals. Can’t wait to use it!
