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Inspire your Inner Chef at Best Buy with Chef Spike Medelsohn

Today we started our day very early … at 4am.  The Superb Cuisines team catered the Best Buy Grand Opening breakfast reception for 300 people at eight different locations in DC-MD-VA.  What a fun morning!  I mean it!

Some of Best Buy’s clients also were early birds too … and got to the store even before our truck.

The big hit of the day was meeting and working with Top Chef  Star Spike Medelsohn that came at 10:45am to do a cooking demonstration for Best Buy clients/guests.  Our Superb Cuisines Chef Moses helped to prepare all the samples to be served to the crowd.

What nice and easy guy to work with … on top of he is a cute:-)

See Spike’s recipes below that were demonstrated and some pics of the event.

Toasted Pumpkin Marshmallow Shake

Serves 4

Ingredients

2 cups Pumpkin Puree

Cinnamon

Clove

Nutmeg

Allspice

2 16-ounce bags of Pumpkin Marshmallows, plus 4 Pumpkin Marshmallows for  garnish

4 cups milk

8 cups Vanilla Ice Cream

Add cinnamon, clove, nutmeg and allspice to taste into pumpkin puree. Mix thoroughly.

Preheat the broiler. On a foil-lined baking sheet, place the 2 bags of pumpkin marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining 4 pumpkin marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.

In a blender, mix the milk, charred pumpkin marshmallows, pumpkin puree and ice cream. Serve topped with whipped cream and the toasted pumpkin marshmallows.

Asian Pear, Pistachio and Brie Wedge Salad

Serves 4

Ingredients:

Raspberry Vinaigrette

½ cup seedless raspberry preserves

½ cup red wine vinegar

2 tablespoons honey

1 garlic clove, minced

1 tablespoon fresh lemon juice

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 cup grapeseed oil

Salad

1 head iceberg lettuce

½ pound mixed greens

1 Asian pear, cut in half, cored and thinly sliced in half circled

1 Granny Smith apple, cut in half, cored and thinly sliced in half circles

1 red apple, cut in half, cored and thinly sliced in half circles

1 cup shelled pistachios, chopped

1 8-ounce wheel brie, cut into slices and at room temperature

To make the vinaigrette, add the preserves, vinegar, honey, garlic, lemon juice, salt and pepper to a food processor or blender. Blend to combine. With the motor running, drizzle in the oil slowly at first and then add in a thin steady stream until all the oil is added. The mixture should be smooth. Set aside until read to use.

To make the salad, remove the root end from the lettuce and cut the head into four wedges. Place one wedge each on individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 table spoons of the dressing. Top with the pear, apples, and pistachios. Place slices of Brie around each wedge.

Keula Binelly and Star Chef Spike Medelsohn

Star Chef Spike Medelsohn

Asian Pear, Pistachio and Brie Wedge Salad

Chef Spike Medelsohn autographing his book

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