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The Chefs Cooking Pavilion at this year’s 20th Annual Taste of Newport will feature talented chefs who will reveal great recipes—some old secrets, and some great tips on how to be healthy. Chef Larry Flentie—the leader of New York Food Company’s culinary team, is continually bringing new, innovative ideas to the table. In the past couple of years, he has introduced cooking classes and winemaker dinners to NYFC’s repertoire. He is always finding sources from around the world for new ideas that bring different tastes, styles and cultures together to add excitement, flavor and color to every menu. On Friday and Saturday, Sept. 19th and 20th, Chef Flentie will share the following favorite recipes: Friday, Sept. 19th Grilled Filet Mignon 6:30 p.m. Sometimes how it is served is just as important as what is served. Learn how to take a wonderful cut of beef to even higher heights! Nebraska corn-fed tenderloin of beef, mesquite grilled and served on a bed of potato, walnut and bacon confit. Topped with Stilton cheese, shallot rings and a port wine reduction. Chilean Sea Bass 7:30 p.m. The secret will finally be revealed! NYFC clients have been asking for its Thai marinade recipe for more than ten years. Now, for the very first time ever, you will be able to duplicate the famous grilled Sea Bass at home! Thai marinated Chilean sea bass served atop a bed of cilantro soba noodles with a roasted red pepper broth. Finished with a red pepper avocado salsa. Saturday, Sept. 20th: Grilled Filet Mignon 5 p.m. Sometimes how it is served is just as important as what is served. Learn how to take a wonderful cut of beef to even higher heights! Nebraska corn-fed tenderloin of beef, mesquite grilled and served on a bed of potato, walnut and bacon confit. Topped with Stilton cheese, shallot rings and a port wine reduction. Chilean Sea Bass 6 p.m. The secret will finally be revealed! NYFC clients have been asking for its Thai marinade recipe for more than ten years. Now, for the very first time ever, you will be able to duplicate the famous grilled Sea Bass at home! Thai marinated Chilean sea bass served atop a bed of cilantro soba noodles with a roasted red pepper broth. Finished with a red pepper avocado salsa. Seared Tenderloin of Veal 7 p.m. Create your own “house-rub” with ingredients found in the pantry. Learn how simple seasoning can transform a meal from dinner to dining. Tenderloin of veal seasoned with our house rub and served with a wild mushroom and tomato ragout. Paper Wrapped Halibut 8 p.m. Simple ingredients, simply applied to create a dinner that is anything but simple in flavor and presentation. Northern halibut filet, topped with macadamia nut pesto, wrapped in delicate rice paper and sautéed to order. Joining the Taste of Newport on Sunday, Sept. 21st is Sur La Table. Not only does Sur La Table sell amazing cookware and decorative items, but they also offer a fabulous array of cooking classes in their store! The following is Sur La Table’s line-up and schedule at Sunday’s Chefs Cooking Pavilion “Brittles, Marshmallows, and Halloween Treats, OH MY!” Executive Chef and owner of Blackmarket Bakery Rachel Klemek has perfected her baking, pastry, and culinary skills by working at many well-known eateries throughout California such as Melisse in Santa Monica and Dean & DeLuca in St. Helena. Now she’s passing her treats onto you from 12:30 p.m.- 1p.m. The menu features Flavored Marshmallows, Brittles, and Halloween treats. “Sugar-Free, Gluten-Free Vegan Snacks” Kelly e. Keough is the author of, “The Sweet Truth Cookbook, a sugar-free/wheat-free kitchen and the host of THE SWEET TRUTH TV cooking show on Veria. Kelly’s passion is inspiring people with health, weight, and aging concerns related to sugar and gluten to not live without – but to have their sweets and eat them, too. Kelly’s mission is to dedicate herself to the education of sugar-free/gluten-free baking and raw vegan food prep to show families how easy it is to be young and thin and benefit from her unique food philosophy and lifestyle. On the menu will be Mermaid Salad and Peanut Butter Cups from 1:30 p.m.-2 p.m. “Old Favorites with a Gourmet Twist” Ryan Wagner, Chief Instructor Art Institute of Orange County, currently teaches beginning and advanced culinary classes; Ryan has an extensive background in catering and kitchen experience such as Border Grill, The Wild Artichoke, and Café Tu Tu Tango. Ryan will be serving up Grilled Cheese with Muenster and Smoked Tomato Bisque & Lobster Mac n' Cheese from 2:30p.m. – 3p.m. “Flavors of Mexico” Jennifer King, Culinary Coordinator Sur La Table Newport Beach was born and raised in Huntington Beach and earned a B.A. in Broadcast Journalism from Cal State Fullerton. She worked in front and behind the camera as a producer and reporter for five years in television news before deciding to make a career change and follow her heart to culinary school. Jennifer graduated from the California School of Culinary Arts in Pasadena with President’s Honors and completed her internship with the Food Network on the BBQ with Bobby Flay show. She went on to enhance her French cuisine techniques at Walt Disney’s private member-only fine dining restaurant, Club 33. On the menu is Chili con Carne tacos with Homemade Guacamole and Mexican Rice from 3:30 p.m.-4 p.m. “Holiday Appetizers” Rich Hail Owner/Chef de Cuisine Beach Cuisine graduated from The Art Institute of California – Orange County with Honors and a Degree in Culinary Arts. He is currently teaching private cooking lessons and instructs classes regularly at Sur la Table in Newport Beach, CA. He has worked with some of the best chefs in the country, learning their tricks of the trade, and is now applying that knowledge and experience to make your event one to remember. Rich will be serving up Crab cakes with Chipotle Remoulade and Apple with Smoked Bacon Wrapped Dates with Maple Glaze from 5:30 p.m.-6 p.m. For more details on the 20th Annual Taste of Newport, please visit TasteofNewport.com. There is tons of fun to be had at the Taste of Newport—Friday’s entertainment includes Third Eye Blind, Styx will perform on Saturday, and UB40 will hit the stage on Sunday. Over 30 restaurants will be showcasing amazing menu items, so come down to Newport Center Drive at Fashion Island to the Taste of Newport and take a “Daycation!” Tickets are now available at tasteofnewport.com for a discounted price when purchased before the event—$22 now or $25 at the gate. Tastes range from $1 to $7. VIP tickets are also available for $125 when purchased online. A VIP ticket allows you to sit within the first 15 rows of the concert, along with some other priceless perks. Visit the website for more details. |
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