Chefs are constantly presented with challenges. Be it creating a new concept, wowing a
potential client with a spectacular dish, or in this particular case, pulling
off a full scale Argentinian BBQ.
Children’s Center for the Visually Impaired (CCVI) has
hosted several food competitions over the years as part of their culinary
fundraising events where all proceeds go toward critical programming at the
Center. This year they wanted to do
something no one else in the city had done before. Something that was sure to keep people
talking all year long.
After months of preparation, venders, purveyors, and chefs
were all geared up and ready to cook. We
arrived on site, a small youth outreach farm, at 10:00 am on the day of the
event. A chord of hickory had been
delivered the previous night along with a 12 foot high “bird cage” that would
be used to suspend, support, and hold all of the meat, fruits, vegetables,
fish, and poultry for the evenings dinner.
We needed to get to work.
The chefs divided into teams and set to prepare. One team started to build a large fire in the
main fire pit followed by another in the custom built smoke box, and finally
one inside the bird cage. The rest of us
set to work on the proteins. Eight whole
bone-in ribeyes, two spring lambs and 24 whole chickens were prepped and sent
to the fires by noon. One lamb was
secured to an iron cross purpose built for the whole animal, while the other
was quartered and strung up above the fire in the bird cage. The ribeyes were heavily seasoned with salt,
hooked on either side, and hung around the outside of the fire. The chickens were previously brined, skewered
on custom built swords, trussed, and then arranged around the cage with pineapples
on either end to support the birds.
As the day wore on the fires got bigger and hotter, more
meats, vegetables, and were added. White
onions were laid around the outside of the fire in the smoldering coals,
potatoes were buried deep under the ash in the big fire pit, cabbages were
stuffed into the fire box for the smoker, turnips were placed in a pan under a
dripping breast of lamb slowly roasting over the open coals, and pineapples
were pushed right into the smoldering embers.
50 pounds of coiled Brazilian linguica sausage and chorizo made their
way to the smoke house followed by twelve filets of rum and brown sugar cured
salmon. Two whole mortadellas were
skewered and surrounded by pineapple then hung over the flames. Meat was cooking, fires were raging, and the
aromas were hypnotic.
Next I started working on the guacamole by grilling two
cases of avocados then slow smoking them for an hour, followed by adding in a
mixture of chopped red peppers, salsa verde, and salt. The guacamole was arranged on the buffet with
an assortment of lemons, limes, and oranges, and house made hot sauces. The hors d’oeuvre buffet was completed with a
grilled tomato gazpacho and sliced sausages.
After the appetizers it was time to build the buffet. Right
before we started cooking 30 pounds of black cod was grilled over wooden planks
set in the middle of the fire. It was
topped with a bonito and black pepper aioli as the final touch to the protein
offerings. The meats were sliced and
arranged on a large butcher block counter top with bowls of salsa verde,
romesco, and tzatziki sauce. The
vegetables were pulled from the fire, char stripped from their outsides, then
sliced and mixed with a powerful oil concoction. The oil was equal parts
garlic, anchovies, and sun dried tomatoes, mixed with double the amount of oil
and slow simmered for five hours before being pureed. It was heavenly over the smoky cabbage and
supple potatoes. The turnips, which had
been soaking the delicious lamb juices, were topped with chunks of tellegio and
browned with blowtorches.
The meal was set, people were devouring the food, and we
carved and sliced as fast as possible to keep up with the demand. The aroma of smoke, meat, and herbs enveloped
the cooking area. But as we were winding
down our set up, the pastry chefs swung into action. With roaring fires under 36-inch paella pans
they sautéed blueberries, blackberries, and raspberries with sugar, mint, and
vanilla. They smoked peaches and
nectarines, sliced them, and with a quick sauté a beautiful combination was
born. All of this was just a topping for
an amazing stone fruit focaccia bread, gently warmed over the dying coals of
the fire.
At the end of the day the event was a success, 12 hours
after beginning the process we all sat back for a few well-earned beers.
Challenges are what keep all of us on our toes; they keep us
innovating and moving forward.
Challenges, and being pushed to do something you have never done before,
are the lifeblood of our world. So when
someone asks you if you can pull off a concept you have never done before, ask
around, do some research, and then happily reply, “Of course!”