|Chef Nathan Powers of Bambara.|
This fall, perfectionists can sharpen their knife skills and prepare to learn all about chef’s most prized possessions when the focus turns to “Cut.” In this series, Chef Powers will uncover how best to pick, properly use and care for knives, from mastering the onion to a fine dice. Joining Chef Powers in the “Cut” category is Chef John Critchley of Urbana Restaurant, Washington, D.C. and Chef Walter Pisano of Tulio Ristorante, Seattle.
As part of the “Cut” installment, Chef Powers will host “Mastering the Cut,” a knife techniques demonstration and lunch on September 29 from 1 p.m. to 4 p.m.. Cost to attend the class is $35 and $10 for optional wine pairings. Participants can take written recipes home. Reservations are required and can be made by calling 801-363-5454.
Chef Powers’ menu for the class will be one that highlights key knife skills and he will demonstrate proper technique on each course:
· Iced Oysters with Champagne Shallot Mignonette (the brunoise)
· Watermelon Gazpacho with Basil and Mint (the chiffonade and medium dice)
· Butterflied Leg of Lamb with Zucchini and Goat cheese Risotto (butchered, grilled whole and carved)
"The culinary appeal of each dish lies directly in the knife skills," said Powers. "Mignonette for oysters is one of the things that most people take for granted but is a ‘measuring device’ for other chefs. I'm excited to share my passion for knife techniques with our guests and teach them how to properly use their cutlery properly."