Floyd Cardoz, executive chef of
North End Grill and winner of Top Chef Masters Season 3, brought a wealth of culinary knowledge to De Gustibus Cooking School last week. Chef Cardoz kept the audience captivated by both the smells from his creations up on stage and with the interesting tips and stories from his years of experience in the kitchen.
De Gustibus service and ambiance was on par, as usual. But more importantly, Floyd's food was incredible. Among the highlights of the demonstration was the Albacore Tuna Melt. On top of this Tuna Confit with mayonnaise and chili sauce was bacon dust. This dust is an amazing concept used to incorporate bacon flavor in a new way. To make bacon dust, you just render the fat out of a good chunk of bacon and then grind it up.
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| Albacore Tuna Melt |
The Crab Cocktail with Pumelo and Avocado was another delicious dish. I believe the number one cooking tip from this demonstration was related to avocados. When making guacamole or just slicing up some avocado for a salad, have you ever worried about it oxidizing and turning brown? Most cooks have run into this problem, but Floyd shared his solution that has yet to fail him. By taking an avocado and rubbing off the outer green layer until you see yellow, an avocado will not turn brown for hours. He learned it by watching one of his cooks use this method, and no one knows how or why the avocado does not oxidize.
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| Crab Cocktail with Pumelo and Avocado |
And now enjoy some mouth watering photos of this awesome meal!
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| Kale Salad with Spelt and Apple |
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| Slow Cooked Halibut |
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| Roasted Chicken with Warm Bread Panzanella |
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| Roasted Chicken with Warm Bread Panzanella |
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| Butterscotch Pot de Crème with Chocolate Streusel and "Single Marshmallow" |
Most of these dishes are either served at North End Grill now, or will be featured in Floyd's next cookbook. Also, if you find yourself at North End Grill soon be sure to ask to go up top to their roof top garden, with a great view of 1 World Trade Center as well as The Statue of Liberty.
Happy Holidays!
- Mike
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