"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.