We are going to do
something a little different this week on Culinary R and D. On Sunday I am heading to the great North
East for a Culinary Learning Journey through New England! I will be doing daily updates on the Culinary
R and D facebook page with food pictures and ideas on new dishes to create back
at Inspired Occasions. Sooo this week I
am going back in time and writing about an extraordinary experience Lon and I
took part in last spring. Enjoy!!
Every once in a while you
get a chance to really shine. Not just for yourself or those around you, but
for an entire city! That was the opportunity my dad and I had last spring at
the Wigwam Resort in Phoenix Arizona.
A little bit of background
here; every year the top rail freight carriers convene for an
amazing four day conference. This year there were over 1000 of the top rail
executives and their largest clients gathered together on the fertile oasis of
the Wigwam Resort. During the conference, each carrier would host one or more
event- “Proms” as the event planners called them, to entertain and show their
appreciation to their customers and executives.
Kansas City Southern
didn’t want to go with the flow this year. They wanted to do something
different that represented their spirit of ingenuity and uniqueness.
Several months before the
conference KCS approached us to do something special, something intimate,
different and exciting. We were tasked
with creating an evening that would stand out from all the other parties. Something that would keep people talking. What
could be more exciting than a father - son chef’s demonstration dinner!
After several weeks of
planning with the Wigwam Event and Culinary staff, Lon and I flew to Phoenix
and immediately started prepping with the Wigwam chefs for the dinner.
It was an amazing menu
showcasing the best of the south west, with a flourish of Midwest flair. And
for each course, Lon and I were walking the diners through the creation process.
Part of the show was providing additional tips, tricks, and secrets to help
make them a culinary success at home.
The rest of the show was pure entertainment!
We started with a
beautiful Lobster Ceviche made with coconut milk and fresh chilies served on
fried plantain chips. The sweet coconut
milk added a rich yet slightly creamy component to perfectly balance the subtle
lobster.
Next, a personal favorite of mine, Baby Greens, Arugula, and
Watercress with a Sautéed Goat Cheese Medallion, Asian pears, Spiced Pepitas,
and drizzled with a Prickly Pear Vinaigrette!
Then we showcased the big
boys, Balsamic Glazed Pan Seared Sea Bass on a bed of Grilled Corn relish with
Grilled Fennel and fresh Cherry Tomatoes followed by fork tender Zinfandel
Braised Short Ribs with a Parsnip and Potato Puree. Sautéed King Trumpet
Mushrooms and Sautéed Patty Pan Squash completed the entrée presentation.
The Trio dessert was a
perfect way to end the meal, Brandy Snap Cookie Basket with Fresh Berries, Our
signature Chocolate Habanera and Lime Ice Cream and Mini Lemon Tarts with Blueberry
Tarragon Compote.
The dinner was amazing;
guests were laughing, joking, clapping and enjoying every second of the
Culinary Show. We had the opportunity to present a culinary side of Kansas City
to people from all over the nation that night, and repeatedly we heard, “That
was the best meal I have ever had!”
Lon and I were so honored
to demonstrate to the guests of Kansas City Southern Railroad that Kansas City
is so much more than BBQ. We have some
of the most talented and creative people in the nation serving up the best
drinks, food and entertainment rooted firmly in our fantastic city. Kansas City
is the best kept secret in the Nation, and, as “Culinary Ambassadors”, we are
doing our best to spread the word!
Stay tuned for more
inspired dishes from Lon Lane's Inspired Occasions Research and Development
Department!
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