OSCARS 2013 GOVERNOR’S BALL, FRESH & FAMOUS

 

First let me say, I think there should be a new classification, in addition to foodies– I’m going to coin a new term and refer to a new group called “Cook-ies,”–(no not the cookies that come into your computer)….. a more evolved foodie who actually cooks!. Why should those who only want to taste get all the notoriety?? Silly name but to me, I know not all foodies will ever be chefs, but would love to see them go to the next level and cook a little! While foodies may not be so attentive to such events as the Oscars, there is a little excitement in the night for them.

So we “foodies,” “cookies,” cooks, and chefs, always beeline directly to what’s new in any event–the food or cuisine. Well as always, this night was sure to please! Serving around 1500 guests were the hard working 600 wait staff and 300 chefs.

In past years, the trend was putting the most expensive caviar and truffles on such common foods as macaroni and cheese…..quite honestly, so glad that trend is over. But everyone raved over it! There’s nothing like a little grotesquely expensive caviar on your plate- even if it is macaroni and cheese to make you feel abundantly special. A little glitz on your glam?

Sterling Vineyards Napa Valley Wines, 2010 Cabernet Sauvignon, 2011 Chardonnay for the red carpet, and 2007 Reserve Cabernet Sauvignon and 2009 Reserve Chardonnay. Champagne Thienot Rose from Reims, all beverages of choice for the night.

The chef for close to twenty years of the Oscar Governors’s Balls (known formally as the Academy of Motion Picture Arts and Science’s after-Oscar Governor’s Ball) whew what a mouthful, is Celebrity Chef Wolfgang Puck. I did meet and briefly work with Wolfgang Puck a number of years ago when I was selected as a Chef to assist him for a presentation.

Puck has truly has hypnotized the California celebrities for years in this event and this year offered over fifty “small plates” of various selections. Baby peach salad, slow braised lamb shank, Kobe sliders, varieties of sustainable and wild caught fish- Thai seasoned, his infamous pizzas, lobster with black bean sauce, and of course the famous chicken pot pie. All with an influence of China, France, Italy and Veganism this year. Mini chocolate Oscars dusted with gold for dessert by Sherry Yard. The service of some items was done on chandelier type pedestals. Feeling special yet?

There is something magical about being involved in cooking for celebrities. Not being a celebrity follower at all, it does seem amazing how simply everyone is impressed by hearing you had a brush with fame. Was lucky to have opportunity to be on teams which cooked for some celebrities over the years. Funny thing is.. that as you get older, even cooking for Goldie Hawn and Kurt Russell can date you. (Let alone Burt Reynolds) But you never forget the chance to do some little thing for a Princess, more treasured a memory than for String Cheese Incident. The funniest one was in Chicago, I had to make many different sizes of chocolate eclairs for child actors who “should not eat too large of an eclair.”

If you ask me, there is no such thing as too large of an eclair!

Right to Create vs. Right to Know

Right to Create vs. Right to Know:

Hi everyone, just really want this blog to be totally motivational, but news is news. We received hundreds of e-mails asking about how we felt about the “HORSE MEAT” scandal, figured that we should address it head on…and explain how it intertwines in all our cooking fresh and natural concepts:

About twenty years ago, as was one of the few women chefs in the Chicago Area, I was lucky enough to be invited to a huge gathering of chefs in California. At this gathering, there was a presentation to chefs which asked the question, “As a chef, how would you feel about being able to order a case of tomatoes which could last over two months in your walk-in cooler?” As you can imagine, most of the chefs roared “YEAAAH!” To make a long story short, I wasn’t one of those cheering on the premise of tomatoes with infinite shelf life. I wanted to hear more before deciding. Everything comes with a price.

 There were many explanations of how the new and amazing technologies created enabled us to keep such an old yet viable tomato. Of course, from a money making perspective, this sounds like a dream come true.

We do believe that there is amazing benefit in most of the technologies. In fact, in the future, we are told that the technologies can eliminate hunger in the world. That being said, I asked the question, “Is it marked so that the consumer can know if they would like to choose the technology inspired products or unaltered foods?” The answer was maybe. The laws continue to unfold year after year about “the right to know.”

Some items are marked right on the product, some are only marked on the case, and some more innovative companies will alert the customer of the difference. There has also been an effort to create lovely, sweet and innocent little symbols that will identify the various methods of altering.

This question is being brought up again and again. In the news this week: whether or not you are interested in eating horse meat. In many countries, the consumption of any foods available is not even an option. Of course, in our sophisticated society, we have issues with eating many of the animals we think of as pets like horses, dogs, cats. Yet we rarely hear complaints about using wild or aged horses for dog food. Some people have issues with eating deer meat, or any meat for that matter, a bientot (later on that subject)

As chefs, we have even received e-mails concerning the rights of the silkworm. I am continually being educated about such topics. We believe that everyone has their right to their own opinion.

So today to end our thoughts in a positive, our daily goal is to sort and sift through the mountains of information we receive, or shall we say…don’t receive.

We can try to be a little more educated on food every day, which can improve our purchasing, which will  improve what our customers or family eats.

We think people have the right to their own opinion about the changes of our foods.

Most intelligent people should agree and fight for is the right to know.

Cooking Instruction & Cooking Fresh Classes

I believe the art of cooking can create simple yet delicious foods with intriguing depth of flavors. At Cooking French we offer cooking classes that provide an opportunity for you to learn new techniques that will help you enjoy cooking fresh at home.