Simply delicious. That was Preston Bealles take on a three-course steak dinner at Fairway Market in Stamford Tuesday evening. The meal, the product of a cooking demonstration, consisted of Caesar salad, steak Diane and bananas Foster. Bealle said he was hooked from the beginning.
The Caesar was yellow, the best Caesar I've ever had, he said. Made me realize that when you order that and it's white, they're just putting dressing on it. This was the real thing, with egg yolks and Tabasco. Could've eaten four servings.
Bealle is Main Street Connects director of business innovation. He was among almost 100 people attending the event, which was conducted by Chef Mitchel London and Dan Glickberg, executive vice president of Fairway. The pair team up for Mitchel & Me meal preparation demos at different locations. Theyve appeared on television and radio with their presentations, during which they cook meals from scratch, all the while engaging in light banter and dispensing food and cooking tips.
They highly recommend Maldon salt flakes and said it will change the taste of any dish, especially soft-boiled eggs, for example. Not sure why, but an interesting cooking tip, recalled Bealle. They also were talking about roasting, and said never roast at 350. Three-fifty is not roasting. Three-fifty is baking, 450 is roasting.
Bealle was quite taken with Fairway Markets aesthetic. The store looked fantastic, said Bealle, a first-timer to the Stamford Fairway. But the cooking demo the main course consisted of rib eye steak with heaps of garlic -- is what drew an audience Tuesday, and Bealle was duly impressed with London and Glickbergs skill taking these classic recipes and making them to perfection.
When you cook, what is your favorite creation?
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