New for 2008: Culinary Demonstration Stage

Presented by Kitchen Provided by Food Support Provided by The International Culinary School at The Art Institute of Colorado presents the Culinary Demonstration Stage with kitchen provided by Sub-Zero/Wolf. Join us near 2nd Avenue and Clayton Street as we celebrate Culinary Art with exciting, entertaining and informative chef demonstrations multiple times each day of the festival. From raw materials to finished culinary creations, experience the art of cooking --and sometimes the art of tasting! 2006 CCAF Culinary Demonstration TROY GUARD COLORADO BUFFALO PANINI with fire roasted pueblo green chile, haystack goats milk brie cheese and boulder stone peach jam serves 4                         1# buffalo short rib ½ c yellow onion, chop ¼ c carrot, chop ¼ c leek, chop 4 garlic clove ½ c cabernet wine 5 T sherry vinegar 1 quart veal stock 1 sprig thyme touch of salt and black pepper 1 t canola oil •    Heat heavy duty stock pot, add oil and briefly sear buffalo to brown all sides •    Take buffalo out and add carrots, leeks, onions, caramelize vegetables and then deglaze with cabernet and sherry, cook down by half •    Add garlic, thyme, seasoning and veal stock •    Put buffalo back in pot, bring to boil then cover with foil and place in 300 degree oven for about two hours or until buffalo is falling away from bone. •    When done cooking, take buffalo out and let cool, strain vegetables and reduce liquid until sauce consistency •    When buffalo is cool enough, pull buffalo away from bone and shred CHILE 2 pieces pueblo green chile •    Place chile on grill and char all sides until black •    Place chiles in brown paper bag and seal, wait about 10 minutes then take chiles out and peel skin away from chiles then open chiles up and discard seeds and rough chop the chiles   JAM 2 , rough chop 1 t butter 2 T vanilla sugar 2 T meyer lemon juice sea salt and black pepper •    Place peaches on foil, sprinkle with vanilla sugar & butter •    Place in oven at 350 degrees for about 20 minutes •    Take out of oven, sprinkle with salt & pepper and meyer lemon juice •    Mix together and then rough chop to make chunky style jam ASSEMBLY two 4x4 pieces of fresh baked naan bread, sliced in half 2 T butter sea salt & black pepper to taste 6 oz goats milk brie cheese •    Heat panini grill •    Place in panini grill and lightly cook until golden •    Then add brie cheese, peach jam, pueblo green chiles and shredded buffalo, sprinkle salt & pepper •    Place back in panini grill and finish cooking until warm in the middle. •    Take out and cut , enjoy! ELISE WIGGINS Panzano’s MARKET FISH WITH MEDITERRANEAN VEGETABLE STEW Serves 4 4-5oz   pieces of your favorite white fish in season 1ea    Male Eggplant diced into inch squares 1tbsp     Capers ¼    Roughly Chopped Kalamata Olives 2tsp    Chopped Garlic 1/4cup    Balsamic marinated sundried tomatoes 1/4cup    Fresh diced tomatoes 2tsp    Chopped Oregano 1tsp    Chopped Thyme 1/2cup     Pomodoro or tomato sauce 2tbsp     Olive Oil 1cup    Baby Arugula 1tbsp    15 year old balsamic di modena Heat a sauté pan up to medium high heat with 1 tbsp of oil. Add fish.  Sear on both sides and finish in oven. Heat 1tbsp of olive oil in pan.  Add diced eggplant.  Cook until tender. Add chopped garlic.  Cook until golden.  Add the remaining ingredients except the arugula, goat cheese and balsamic.  Gentle warm together.  To plate divide the vegetable mixture between plates.  Top with fish. Sprinkle with goat cheese, drizzle with balsamic and garnish with arugula.  Enjoy.   JAY STICKELMEIR Jing Restaurant KURABUTO PORK BRAISED SHORT RIB SPRING ROLL WITH ELECTRIC COLORADO BING CHERRY SAUCE   Short Rib Spice Rub: -Paprika  -Ginger -Chili Powder -Szechuan Peppercorns (Ground) -Buddha buttons (Ground) -Lemon Zest -Onion Powder   Braise liquid: -Peeled/sliced Ginger -Garlic whole (cut in half) -leeks (split) -Shiitake Mushroom -Sliced sugar cane or Brown sugar -Shaoxing cooking wine (red rice wine) -Chicken Stock -Fresh thyme   Sauce: -Colorado Clark’s Farm Bing Cherries -Buddha Buttons -Shaoxing Cooking Wine  -Yuzu Juice or Lemon -Rice Wine Vinegar -Pearl River Bridge Mushroom Soy -Sugar    Spring Roll and Filling:   -Rice Paper -Braised Kurobuta Pork meat -Green Apple -Preserved Lemon Glaze -Thai Basil -Mint   Directions:   Braise: Generously season pork with Fleur de Sel and spice mix, let set for at least two hours.  After two hours in Refrigeration, let meat temper at room temp for thirty minutes.  In vegetable or olive oil sear meat until brown. Remove from pan and drain excess oil leaving a little just coating the bottom of the pan. Put in your mushrooms sauté, then ginger, garlic sauté, sugar cane, leek sweat and deglaze with Shaoxing cooking wine then cover with chicken stock and some thyme.  Cover leaving small vent and place in a 275 Degree oven for 6 to 8 hours or until the meat pulls apart Separate meat from fat and bone, only keep the meat, brush with Preserved lemon Glaze.   Sauce: Pitt Cherries, mince a few electric buttons.  In a small pot put a little water to cover the bottom.  Add your sugar and lightly caramelize.  Deglaze with Shaoxing wine, reduce by half. Add Cherries, a splash of Yuzu or lemon juice, rice wine vinegar, Buddha buttons and mushroom soy. Let simmer on low heat for about 45 minutes to an hour.  Blend in a high speed blender and strain through a fine mesh strainer.  Your end product should be only the finest pulp and liquid form the sauce. Sprinkle a little more Buddha button dust in to finished product if you like.         Spring roll and filling: Slice apples into match sticks, pick Thai Basil leaves, mint, and have preserved lemon and pork in front of you with a bowl of hot water around 100 degrees.  Place one rice paper at a time into water and soak for about 30 seconds, place on a plate for another 15 or so seconds.  The idea is to make it soft and pliable to be able to roll.  Place a little of each ingredient in middle of paper and roll.  Serve with Sauce and a little mound of the spice rib on the side.       MATT SELBY Vesta Dipping Grill VIETNAMESE NAPA CABBAGE SLAW Makes 1 dozen 1/2 Head Napa Cabbage 1 Mango 5 Large Cilantro Sprigs 6 Large Cilantro Sprigs 6 Large Mint Leaves Large Mint Leaves 1/4 teaspoon Chili Flakes 1/4 Cup Sweet Chili Sauce ** Sweet Chili Sauce ** 1/4 Cup Rice Wine Vinegar Rice Wine Vinegar 1/4 Cup Sesame Oil 2 teaspoon Fish Sauce 1Lime Juiced •    Begin by cutting the napa cabbage in half lengthwise. (Save one half for     another use) Core one half. Cut the half head into 1 inch by 1 inch squares. •    Place chopped cabbage into a bowl. •    Peel and core the mango, and chop the mango sides into irregular shapes. •    Add the chopped mango to the bowl. •    Roughly chop the cilantro sprigs, stem and all, and add to the bowl. Also     roughly chop the mint, and add to the bowl. •    Add the remaining ingredients, and mix the slaw thoroughly. Chill for at least     one hour to mature the flavors, but the slaw is best served at room     temperature.   MATT SELBY Vesta Dipping Grill KOREAN GARLIC BBQ 1/Jalapeno, FINELY Diced 1T Ginger, Peeled and Minced 1 Asian Pear, FINELY Diced 1 teaspoon Black Sesame Seeds 1 teaspoon White Sesame Seeds 1/2 teaspoon Black Pepper 1Tablespoon Sesame Oil 2 Tablespoons Tomato Paste 1 Tablespoon Garlic powder 1 Cup Water 1/4 Cup Black Bean Sauce 1 1/2 Cups Rice Wine Vinegar 1 Cup Mirin 1 Cup Soy Sauce 1/4 Cup Brown Sugar 3/4 Cup Honey 1 Cup Corn Syrup 1 Bunch Green Onion, Sliced THIN 3 Tablespoons Chopped Garlic •    Begin by combining the jalapeno, ginger, pears, sesame seed and black pepper in a bowl. Pour the sesame oil into a large saucepot, and place over high heat. When the oil is very hot, place the bowl ingredients into the hot oil. •    Saute to caramelize the ingredients, for about 8-10 minutes. The color of the ingredients should turn dark brown before you may proceed…BE PATIENT, and continue to stir. •    Add the tomato paste to the caramelized ingredients, and  caramelize the tomato paste as well. •    Begin with the liquid ingredients by making a slurry of the garlic  powder, and water. Ad the slurry to the caramelized ingredients. •    Proceed by adding the black bean sauce, rice wine vinegar, mirin, soy sauce, brown sugar, honey and corn syrup. •    Bring ingredients to a boil, and allow the mixture to simmer until reduced by almost half, approximately 15-20 minutes. The sauceshould be thick and syrupy. •    Pour sauce into a container, and allow to chill before use. •    Once cold, add the thinly sliced green onions, and chopped garlic. SEAN YONTZ Tambien and Mezcal TAMAL AL PUERCO Makes 1 dozen                         1#  Masa Harina para Tamal 1 qt. Lard ( melted) 1 tbsp. Baking Powder 1 ¾ qt. Chicken Stock 12 corn husks ( soaked in water) 1# Shredded Pork ½ cup Guajillo Chile puree 1 tbsp Salt -    Place masa, baking powder and salt in a mixing bowl, slowly add warm chicken stock and  melted lard. -    Mix pork and chile puree and season with salt. -    Spread  about 5 oz of masa onto corn husk, place about 2 oz. of shredded pork on top of masa and roll and fold the corn husk closed. -    Cook tamales in a double broiler steamer or a tamal steamer on low heat for 2 hours. Remove from steamer unwrap from the corn husk and serve with pico de gallo ( chopped tomato, onion, jalapeno and cilantro)   SEAN YONTZ Tambien and Mezcal MAHI MAHI CEVICHE Serves 4 - 6 1 #  Mahi Mahi ( medium diced) ¼ cup onion ( medium diced) ½ cup tomato ( medium diced) 1 jalapeno ( minced) ¼ cup of cilantro ( chopped) 1 cup fresh lime juice ¼ cup orange Juice ¼ cup tomato juice 6 avocado slices 1 tbsp honey Salt and pepper to taste In a bowl mix all juices and Mahi Mahi and let marinate for 30 minutes. Add onion, tomato, jalapeno and cilantro. Season with honey, salt and pepper to taste. Refrigerate for 2 hours. Garnish with a slice of avocado and serve chilled.