Chef Symon recently opened a new restaurant, called "Roast", in the historic Book- Cadillac Hotel in Downtown Detroit. Once known as the crown jewel of Detroit hotels, the 85 year old hotel received a multi-million dollar restoration after being shuttered and left to rot for over 20 years. It is now known as "The Westin Book-Cadillac Hotel".
His demo emphasized on cooking with the bounty of fresh vegetables that are around in the early Spring. I arrived bright and early (at 7 am) to catch the 9 am cooking demo and to secure a good viewing spot, right up front.
Here, Chef Symon is making sure everything is set up to his liking in the demo-kitchen.
Chef Symon is getting all his ingredients together.
Just about ready to begin here!
Chef Symon explaining the importance of seasoning meats BEFORE cooking & not to be afraid of salt!
Chef Symon taking time to answer questions from people in the crowd.
Here, Chef Symon makes a vinaigrette for the Spring Vegetable Salad.
Some final seasoning.
Plating up this quick and simple dish.
Answering some more culinary questions from an audience member.
Grilled Lamb T-bones with Spring Vegetable Salad! This recipe will be available in Chef Symon's forthcoming cookbook, "Live To Cook: Recipes and Techniques to Rock Your Kitchen", due out November 3, 2009.
Of course, Chef Symon was kind enough to pose for photographs with his adoring fans! I am never comfortable with taking photo's for any reason!
You can also check out Chef Symon's blog, Symon Says.
How great that you got to meet him, John!
ReplyDeleteElaine - It was fun! I can't wait til his cookbook comes out as I want that recipe he demonstrated! I've NEVER had lamb, EVER, and it looked and smelled so good! Unfortunately, there were no sample tastes for the audience! LOL!
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