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A Sunday Spent in the Kitchens of Viand with Chef Steve Chiapetti

December 14, 2009
Imagine 17 'foodies' in the kitchen, with a master chef, in this case, Steve Chiapetti, for 4 hours.  Steve entertained us, educated us and delighted our palates! We began with a cranberry mimosa before entering the kitchen, followed by the popping of a cork on a VERY large  bottle of Tattinger, as we all settled in for our Sunday feast.  The meal began with the sampling of a dense banana cake as Steve started sharing the culinary journey he was about to take our taste buds on.  Next Bananas Foster French Toast, crispy and moist with just the right amount of sweetness followed by light and fluffy Pancakes made with buttermilk and sour cream topped with a fresh berry compote. By now Steve definitely had our attention as you heard oohs and aahs from around the table.  We finished the breakfast portion of our culinary journey with THE best Eggs Benedict I have ever had with homemade gravlax.  As we transitioned to the more savory, Steve shared a sour cream coffee cake (a recipe handed down by his grandmother) and strips of bacon 'painted' with maple syrup and baked in the oven.  The food kept coming.  Imagine a ceviche made with the freshest, biggest scallops you have ever seen, tilapia and shrimp cooked to perfection with just the right amount of heat added, finished off with the brightness of crunchy onions.  Next a VERY yummy mac and cheese made with aged cheddar, smoked gouda and parmesan cheese.  Yes we are getting to the finish line - a delectable hash set on asparagus spears, topped with an extremely delicious and tender skirt steak.  The grand finale,  an almost flourless brownie, dense and heavenly finished with a scoop of homemade caramel ice cream.    Yes we were a happy, smiling group as we thanked Steve and said our good byes.         The next morning - back to my multi grain oatmeal with skim milk and fresh berries - aah the memories!  

1 comment:

  1. Steven knows how to make comfort food taste and look gourmet, without the hassle of cooking all day. We enjoy learning his great tips such as using the end of a pair of tongs for lemon squeezer or not letting your hands touch the egg whites when mking the hollandaise sauce. Happy New Year Memorable Entertaining.
    Commented by
    Sue
    on
    August 19, 2018 at 8:49 PM

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