Thursday, January 29, 2015
Cigar Bar Exemption Measure Gains Steam in Nebraska
Wednesday, January 28, 2015
Ditka, Jaworski Team Up for Super Bowl Party
Wednesday, January 28, 2015
Blanco Inks Canadian Distribution Deal
Friday, January 23, 2015
New Orleans Passes Smoking Ban
Thursday, January 22, 2015
Nebraska Bill Reinstates Cigar Bar Exemptions
- More from News & Features
Part Three: Las Vegas Big Smoke Sunday Seminars
Charlie Palmer Cooks Breakfast
Posted: November 9, 2006
It's not named that way anymore, but going on its fifth year at the Big Smoke, Charlie Palmer's gourmet meal is still a real man's breakfast -- even for the ladies in attendance. The event is for those guests who go full tilt for two days and can still get up at 9:30 a.m. for the third to enjoy a hearty breakfast courtesy of one of the country's best restaurateurs. This year, there was something extra on the menu. The diehard New York Giants fan/chef was going to put on a cooking display.
The audience moved sluggishly into the ballroom at first, still reeling from late-night adventures that probably ended a few hours before the start of the seminar. They perked up when they sat down at one of the long banquet tables and were greeted with a Chopin Vodka Bloody Mary and two premium cigars: a Montecristo White No. 2 and a Bolivar Lonsdale. Hair of the dog, as they say.
|Guests sat down to Palmer's book with a Bloody Mary and cigars.|
The book in the bowl was Charlie Palmer's Practical Guide to the New American Kitchen, a new cookbook with an approach to food that bespeaks of its author. "It's a no-nonsense, manageable guide to cooking," said Palmer. Apparently, it's also the only waterproof cookbook on the market, so don't worry about getting it dirty. The fish was not nearly as close to Charlie's heart.
"Let's get the ground rules straight," said Palmer. "If the fish dies during the presentation, we sauté him. I am an animal lover, but I like them in a pan too," he said.
|Starting the day with a gourmet breakfast.|
Plates were soon cleared and Palmer's presentation was about to begin. The recipes he was demonstrating were taken from the book and touched on a question asked by a guest of last year's seminar: how do you cook steak at home in a pan so it tastes like it does at a steak house? Palmer not only demonstrated his approach to searing steak, but also showed attendees a recipe for searing chicken.
|Palmer put on a searing demo while giving cooking tips to the crowd.|
|Their hunger sated, the crowd listened along while puffing on cigars.|
Audience members were given a copy of Palmer's book to take home. After a round of applause, many lined up to get their books signed by the chef, then rushed over to the adjacent ballroom hosting the Roll Your Own event, which was just getting under way.
Photos by Camilla Sjodin
CLICK HERE TO READ ABOUT THE EVENING FESTIVITIES
CLICK HERE TO READ ABOUT THE SATURDAY SEMINARS
You must be logged in to post a comment.