By Staff
Few cooks in South Alabama will have an opportunity to sit at the bar or in the audience while Emeril Lagasse or Paula Deen prepare a meal and teach techniques to would-be chefs.
With the July opening The Cooking Studio at Wind Creek Casino, residents in this area will have an opportunity to learn from a master chef.
Jay Dorris, PCI Gaming president and CEO, said the South is all about good food.
Chef Stafford DeCambra, a Culinary Olympics gold medalist, will be conducting the demonstrations and cooking classes at the Atmore facility.
DeCambra demonstrated how the new Cooking Studio will work during a recent event. The studio will feature top-of-the-line cooking appliances provided by Wolf and Sub-Zero.
Rob Maxam, vice president of sales for Wolf and Sub-Zero is looking forward to providing appliances for the Studio setting.
During the recent demonstration, DeCambra prepared a dish that used unique ingredients and gave a glimpse at the master chef's heritage.
DeCambra also provided a recipe to those on hand for the demonstration using some of the same ingredients and techniques found in the recipe prepared for the event.
Pan-Seared Red Fish with Lump Crab Meat and Hollandaise Sauce
Hollandaise Sauce:
2 egg yolks
8 ounces clarified butter
2 teaspoons fresh squeezed lemon juice
Dash Tabasco sauce
Place egg yolks in a non-reactive stainless steel mixing bowl over a double boiler. Begin whisking in a figure-eight motion being careful not to get the yolk too hot, as it will scramble. After about three minutes of whisking, the yolk should be pale yellow and have a thick consistency called a “ribbon.” At this point, whisk slowly while adding the clarified butter in a slow, steady stream until the clarified butter is incorporated. Season with lemon juice and Tabasco sauce. Salt and pepper to taste. Keep warm for service.
Pan-Seared Red Fish and Crab Meat
1 8-oz. red fish filet
2 tbsp. oil for searing
Seasoned flour, as needed
Egg-heavy cream wash, as needed
2 tsp. unsalted butter
1 tsp. fresh minced garlic
2 tsp. fresh minced shallots
2 oz. jumbo lump crabmeat
1 tbsp. fresh, finely chopped chives
Preheat oven to 375. Heat a heavy bottom saut