"Arctic Char" w/Habenero Tangerine Glaze

For a final of sorts, we were challenged to break into teams and film a how-to video on a dish selected by Chef O'Donnell. Our team selected a Tangerine/Habenero glazed Arctic Char in a lemon broth with cous-cous. The following are the stills documenting the process.

Dan beginning the Meyer lemon broth.

Getting his stir on...

More stirring...

Dan straining the lemon broth after simmering with clam stock, garlic and onions.

Final seasoning. When making stocks and broths, seasonings should be used conservatively until the very end to avoid an unpleasant concentration of salt.

Gary preparing to assemble the glaze...cutting habenero peppers without a glove is not recommended .

Gary...the master of purposeful gesticulation...

Proverbial calm before the capsicum conflagration...

A little red-wine vinegar for acidity

Pensive reflection...

Operation syrupy goodness is under way.

Seasoning the fish...

Searing the filet. Correct pan temperature is crucial in achieving a nice even crust without overcooking.

Glazing the fish. The fish should be almost entirely cooked before glazing and flipping. This particular glaze has an extremely high sugar content, making it easy to burn.

Cous-cous sans seasoning.

Discussing the importance of plating...

Collard greens...delicious...

Action shot...

And now for the plating.

fin...

On assignment at Zurlos

In Food and Media Class on 4-27-10 we had the privelage of a tour at Zurlo's Bistro Italiano on the SE corner of 132nd and Maple. We were personally greeted by Head Chef and GM Enzo Zurlo whom the restaurant is named after. He allowed us to film our experience and interview him. Immediately we were impressed by this Chef's passion and love for food and the restaurant industry. Chef Zurlo brought out and array of delicious food for us to sample. If you think all Italian food is the same you have not dined at Zurlos. From delectable appetizers like Salmon or Garlic Cheese Crostinis to phenomenal entrees like Pizza Enzo, Chiken Gilda, or Lasagna Enzo every dish was prepared and plated to the highest standard. Whether you're a foodie or just an every day diner, Zurlos will tantalize the most critical palate. This experience left me looking forward to my next visit. We were then given multiple to-go boxes to take back to our class so they could share in the same experience. From start to finish Zurlo's professional and courteous team made sure to give us the full five-star treatment that you can expect when you visit Zurlo's.

Food & Media: On Assignment

In class on 4-20-10 two seperate groups of students were out getting footage and interviews for their class projects. The group I was with went to Harvest Valley Farms where we met Don Stoltenberg the owner. He allowed us to film a the tour he took us on of his farm. Harvest Valley is an impressive operation mainly because his livestock is antibiotic/hormone free. The processed meat from this farm does not have water added to it either. At Harvest Valley they have a small store where you can purchase everything they process. We received a discount and all bought pork loin, short ribs, peppered bacon, marinated chicken and cottage bacon which is cut from the shoulder and extremely lean. If you have a chance you should visit Harvest Valley Farms south of Bellevue.

Omelets are easy, right?

Brian and Eric are taping their portion of the Good Morning Metro Show.

Amy and Jonah shooting their segment, a breakfast bowl.

The judges panel. Tough crowd.

Some future important visitors. They loved seeing thenselves on camera.

We didn't get a picture of Andrew and Gary which was the best video of the day. The whole point of this week's video was to work with another person in front of the camera. It brings in a whole different kind of dimension. There has to be a certain chemistry between the two; a give and take that doesn't work with everyone. You have to remember to talk to the other person as well as look at the camera and be natural the whole time. Easy right?

Salmon Nicoise...

Our attempt at Salmon Nicoise. The goal was to create a video on how to prepare the dish from start to finish and illustrate plating techniques for the first year students. Certainly a stressful process, but one that was ultimately worthwhile. We'll work on posting a link to the video. Now get out there and eat something...