2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

Top Chef, Stephanie Izard and other Top Chefs

Stephanie joined the team of 15 other top chefs from around the country last week in the Bahamas for the Club Med Food and Wine Festival. Here she is with Jaden at a cooking demo, making Mussels Escabeche. She is opening a new restaurant in Chicago, The Drunken Goat.

There was a different demo twice a day every day, pool side. My favorite was the Fried green Tomatoes with Tomao Jam prepared by  Chef Russel Cunningham/ Agraria Restaurant in Washington, DC. His restaurant is owned by farmers, a very interesting concept I hope we see more of. But there was more, Mussels in Smoked Jalapeno Broth- Sue Torres/ Suenos, NYC

And Dr BBQ, Ray Lampe teaching us how to make dry rubs and grill pork tenderloins.

You can  imagine that it is difficult to get food to an island. So what happened when the fish did not show up? The chefs chartered a boat and went deep sea fishing to catch dinner for the evening and the catch, wahoo and mahi mahi. Below  is Chef Sean Bernal,  from Oceanaire Seafood Room.

Along with Chef Derrick from Club Med getting ready to prep the catch of the day.

I have to say this was one of my favorite dinners, probably because the fish was right out of the water. Chef Sean prepared the fish you see below, Grilled Wahoo with Rum Scotch Bonnet Glaze and Boniato Mash. Boniato is a vegetable that looks like a white sweet potato and I believe in the same family. Chef Ian Schnoebelen of Iris Restaurant in New Orleans made this melt-in-your-mouth dish of Korabuto Pork with Pickled Baby Bok Choy and Tangerine.

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2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm