Here are some photos from our recent Knife Skills class by Chef Gary Ficke from Casey Jones in La Plata.
Tonight was about slicing, dicing, de-boning and filleting.
The Chef gives advice as the first dicing begins!
The Chef gives advice as the first dicing begins!
The carrots get a couple of different techniques shown.
14 people chopping onions brought tears to my eyes! Fortunately, we had onion goggles to get us through.
Details on the proper way to effectively cut onions. Chef Gary was sharing that when they are prepping for their famous onion rings, they chop onions non-stop for 2.5 hours. Talk about a tear jerker.
Details on the proper way to effectively cut onions. Chef Gary was sharing that when they are prepping for their famous onion rings, they chop onions non-stop for 2.5 hours. Talk about a tear jerker.
Voila!
Our diced tomatoes along with mozzarella cheese and avocado was whipped up into a beautiful salad with a Balsamic drizzle.
Time to do a little spot filleting.
What we didn't show included deboning a whole chicken and grilling up the leg thigh portions for the grand finale. Chef Gary will be back on our schedule again this winter and we will look forward to another informative and entertaining evening with him!
What we didn't show included deboning a whole chicken and grilling up the leg thigh portions for the grand finale. Chef Gary will be back on our schedule again this winter and we will look forward to another informative and entertaining evening with him!
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