Our next Hipp Kitchen class in San Francisco, CA July 11th!
Register at : http://www.hippkitchen.com/wp/events/cooking-our-books-maximum-flavor-july-11-2015/
The second cooking event in our series called “Cooking Our Books.” Chefs Tom Herndon and Stanley Lui are teaming up to bring you recipes based on the cookbooks "Maximum Flavor" and "Ideas in Food." This meal will be WAY off the hook. Seriously.
Early Girl Tomatoes Salad with Nori. Both the seaweed and the tomatoes, earth and sea, have a ton of natural glutemates that maximize their savory flavors.
Halibut Sous Vide with a Smoked Coconut and Thai Basil Pesto. The fish will be melt-in-your-mouth tender and infused with delicate Thai basil, then add a pesto made from lightly smoked and toasted coconut flakes and more Thai basil. Mmmmm-mm.
Lemon-Roasted Potatoes. Onions and thinly sliced lemons cook together underneath the potatoes, turning into a sweet and savory marmalade.
And we'll be making White Chocolate Pudding, topping it with Strawberries macerated in a syrup of Maple and Grand Marnier. To add even more decadence, we'll infuse some fine sea salt with Vanilla Beans and do a light sprinkle over the top.
Over the top. Yes. That seems appropriate.
We only have a few seats left and it's a week from today. This one will be a meal to remember.