Tuesday, January 27, 2015

That One Time I Made Eggs With Chef Brooke Williamson.


What: Egg Mixer with Chef Brooke Williamson (sponsored by Davidson's Safest Choice Eggs).
Where: The Gourmandaise School (Santa Monica).
When: Wednesday, January 21, 2015.
Menu: Dungeness Crab Salad and 6-Minute Egg w/ Old Bay Hollandaise, Coddled Egg and Whipped Celery Root w/ Salmon Roe & Chive Puree, Braised Short Rib w/ Truffled Pecorino Soft Scrambled Eggs and Carrot Farro, Chocolate Chip Cookie Dough Truffles and a Whiskey Flip cocktail.
Thoughts: I really went into this event trepidatiously. I'm a HUGE Brooke Williamson fan (The Tripel, Playa Provisions) and looked forward to her teaching fellow bloggers and myself some wily yolky recipes, yet I truly didn't know what to expect from the eggs. Davidson's eggs are pasteurized in a gentle water bath before packaging, enabling a longer shelf life and a complete elimination of potential salmonella. Which is rad. I wondered though: would they taste as good as non-pasteurized eggs?  My conclusion: can't say I noticed any difference with the new eggs. And even though I rarely think about my mortality when shoveling cookie dough down my gullet, it was nice to know FOR SURE the Chocolate Chip Cookie Dough Truffles and Hollandaise sauces were not going to be my last meal. Former Top Cheffer, Chef Brooke was also rad. Super laid back and chill like you expect out of a Playa chef.

Here are some pictures from the eve...

To prove they're safe, Eddie Lin of Deep End Dining did an egg shooter like it was his bachelor party. 
Chef Brooke demonstrating how to make the Chocolate Chip Cooke Dough Truffles, which did not suck.
Putting the delicate finishing touches on the Crab Salad.

Egg Coddling like bosses.

I told her to ask normal. So neither of us did.

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