Cooking with David Adjey

The St. Lawrence Market is a great place, in addition to an amazing selection of food it offers a number of cooking classes. One of the classes is an interactive cooking demo with  David Adjey. In the class, chef Adjey shows everyone how to prepare a few of dishes, while telling entertaining stories about food and other celebrity chefs. Volunteers are asked to help prepare each component of the dish. It’s a really good time where you can have a glass or two of wine, help make, and then eat some great food. My mom and I have gone twice, once in the fall and again at the beginning of summer.

Pam and David
Me and David Adjey
My mom and chef Adjey
My mom and chef Adjey

In the fall class, we made two main dishes – salmon and steak.

Salmon
Salmon with root vegetable balls and green beans

Chef Adjey taught us a cool trick for getting different thicknesses of salmon to cook evenly by combining two pieces together into a block and securing them together with green onions. Though as the person who ended up doing the prep for this I have to say, tying pieces of fish together with green onions is hard. But worth it.

Chili rubbed steak
Chili rubbed strip steak with sweet potato whip, buttermilk onion rings and wild mushroom hash

The first class I attended was quite a while ago, so I don’t remember the dishes all that well, but steak is always great, and the buttermilk onion rings were fantastic.

In the summer class we made 3 dishes – appetizer, main and dessert.

Salmon and waffles
House cured salmon with chipotle spiked waffles and shaved vegetable salad

This was my favourite dish from either of the classes. Waffles with salty, herby salmon and fresh radish, carrot and fennel salad. Delicious and so well balanced. I’ve used David’s recipe (with some modifications since I refuse to follow any recipe exactly) to make this salmon at home, it’s so good.

Chili Rubbed Flank Steak with Fajita Vegetables Pozole Corn Stew and Tomatillo Salsa
Chili Rubbed Flank Steak with Fajita Vegetables Pozole Corn Stew and Tomatillo Salsa

More great steak, and I really liked the hominy corn in this dish – I had never eaten it before. I would have loved this… but the tomatillo salsa had so much cilantro in it. I’m anti-cilantro. I blame my genes. The plating is beautiful though.

Chocolate bouchons
Chocolate bouchons with pineapple and rum

A chocolate bouchon is like a cross between a brownie and a lava cake. Very rich, but not too sweet. Pineapple sauteed with rum was a perfect accent.

Pam in the kitchen
Cooking up a storm.

Preparing the pineapple topping for dessert. Of course I volunteered for the job that involved setting rum-doused food on fire.

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