Cooking for food journalists
Hi all,
I've gotten involved in an event where I'm gonna cook for the top 10-12 food mag journalists in Sweden. A Swedish company (Cook 'n Bloom), selling various really nice kitchenware like knives, carbon steel trays, wood cutting boards etc. are doing an event to get people aware of the fact that you can use your grill all year, not just in the summer time. Their agenda is of course to prolong/extend the season, and to be able to sell more PK grills during fall and spring. So, in collaboration with a local bbq store, and two more very talented people (one of them won the Swedish bbq championship last year) I'm supposed to cook at this event. I'm given one (1) PK grill, and the rest is up to me. This is a very picky crowd, as they work with food all year, and have seen their fair share of talented chefs. It's the cream of the crop among Swedish food magazines. Needless to say, the stakes are sky high. And I'm getting nervous
But, it's a great challenge too. I'm thinking I'll do 2-3 dishes, think starters in size. The event is between 4pm and 7pm, so there won't be time for brisket, pulled pork or any other traditional barbecue meats. Again, this needs to be fine (swine?) dining. What would you cook? I'll get started by 12am, so I have a few hours to prep before 4pm.
I'm thinking smoked mackarel mousse, served on a thick 'stub' of zuchini, where the zucchini stub is grilled hard and fast, and rubbed (afterwards) with smoked paprika powder. So it's a large 'hours de ouvre' if you like. I plan on smoking the mackerel using beech wood before the guests arrive. I've done the mackarel mousse before, so it's a 'safe bet'.
The second dish I'm not sure about, perhaps a veggie dish.
The third one: game. I'm real keen on doing some kind of deer meat. It's special to me, and I'm sure people can appreciate a reverse seared hunk o' dear meat.
We'll see, still a few days to plan and think. Man, hundreds of ideas are running through my head, need to make sure the logistics work with one grill (timing wise). If I can incorporate seasonal food (think autumn), that helps.
If you have any ideas, I'm all ears.
There are two ways to go:
1. Do something unique that they haven't tried before.
2. Do something ordinary or common, but in a new way they haven't seen/tasted before.
I've gotten involved in an event where I'm gonna cook for the top 10-12 food mag journalists in Sweden. A Swedish company (Cook 'n Bloom), selling various really nice kitchenware like knives, carbon steel trays, wood cutting boards etc. are doing an event to get people aware of the fact that you can use your grill all year, not just in the summer time. Their agenda is of course to prolong/extend the season, and to be able to sell more PK grills during fall and spring. So, in collaboration with a local bbq store, and two more very talented people (one of them won the Swedish bbq championship last year) I'm supposed to cook at this event. I'm given one (1) PK grill, and the rest is up to me. This is a very picky crowd, as they work with food all year, and have seen their fair share of talented chefs. It's the cream of the crop among Swedish food magazines. Needless to say, the stakes are sky high. And I'm getting nervous
But, it's a great challenge too. I'm thinking I'll do 2-3 dishes, think starters in size. The event is between 4pm and 7pm, so there won't be time for brisket, pulled pork or any other traditional barbecue meats. Again, this needs to be fine (swine?) dining. What would you cook? I'll get started by 12am, so I have a few hours to prep before 4pm.
I'm thinking smoked mackarel mousse, served on a thick 'stub' of zuchini, where the zucchini stub is grilled hard and fast, and rubbed (afterwards) with smoked paprika powder. So it's a large 'hours de ouvre' if you like. I plan on smoking the mackerel using beech wood before the guests arrive. I've done the mackarel mousse before, so it's a 'safe bet'.
The second dish I'm not sure about, perhaps a veggie dish.
The third one: game. I'm real keen on doing some kind of deer meat. It's special to me, and I'm sure people can appreciate a reverse seared hunk o' dear meat.
We'll see, still a few days to plan and think. Man, hundreds of ideas are running through my head, need to make sure the logistics work with one grill (timing wise). If I can incorporate seasonal food (think autumn), that helps.
If you have any ideas, I'm all ears.
There are two ways to go:
1. Do something unique that they haven't tried before.
2. Do something ordinary or common, but in a new way they haven't seen/tasted before.
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