This weekend was the tenth Food Wine Experience in Kohler Wisconsin. The event is held at The American Club and the surrounding area. The Inn and Shops at Woodlake also host seminars and chef cooking demonstrations. A vendor marketplace is available for visitors to sample and purchase a variety of foods. I attended two demonstrations by Food Network chefs Anne Burrell and Aida Mollenkamp. Both were entertaining and informative. The food on my table on Sunday was shown on Anne Burrell's show 'Secrets of a Restaurant Chef'
Pork Kebabs with Romesco Sauce
String Bean and Potato Salad
Pork loin is cut in cubes and marinated in cumin, smoked paprika, red pepper flakes, garlic, lemon and EVOO. The cubes are put on skewers and grilled. The meat is removed from the skewers and served on the sauce.
Romesco sauce is a cooked mixture of EVOO, garlic, red pepper flakes, tomatoes, piqauillo peppers, bread, almonds, saffron, vinegar, and parsley. The mixture is processed until smooth and spooned on the plate with the pork on top.
The bean potato salad can be made well ahead of time and served at room temperature. Red potatoes and garlic are boiled in salted water until fork tender. The potatoes are cut in half and tossed with cooked green beans. The dressing is vinegar, EVOO, slivered kalamata olives, oregano and sliced scallions.
This meal presents a very pretty plate. The red of the sauce with the browned pork cubes. The glossy potatoes, bright green beans and kalamata olives add to the color palate.
The recipes from the demonstrations will appear here in later entries. Braised chicken thighs and bratwurst with chutney style apples.
The soup this week is a chicken, vegetable, rice soup. Simple and filling, this will make for great lunches with rice crackers and fruit.
YUM!
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