Chef Jean-Stephane Poinard Featured at 2009 WinterFest Culinary Event
WinterFest Open to the Public – for Foodies and Pro’s
French Chef Featured at Annual Culinary Event
St. Augustine FL (January 2009) WinterFest 2009 at First Coast Technical College's School of Culinary Arts in St. Augustine will be the most exciting culinary event in 2009. Culinary schools and professional chefs will compete to demonstrate their skills January 16 - 17.
The WinterFest organizing committee announces renowned Chef Jean-Stephane Poinard will conduct a culinary demonstration as part of the festival at 10 a.m. January 15. This demo is open to the public and food service industry professionals as well.
Poinard is a member of the exclusive Les Toques Blanches Lyonnaises. This fraternity of French chefs is limited to 100 members and led by the famed Paul Bocuse. Poinard will share his talent in the FCTC Demonstration Amphitheatre, located in Building C, First Coast Technical College main campus, 2980 Collins Ave.
Poinard and his wife Valerie own the Bistro de Leon in St. Augustine. They create market-fresh menus incorporating signature recipes that are uncomplicated and authentically French, including their daily artisan breads.
His expertise, wealth of knowledge and youthful passion coupled with a pleasure of cooking will be evident to future culiniarians and attending guests. All food enthusiasts are invited and encouraged to be present at this informative event.
For information or to attend WinterFest and Poinard's demonstration, contact Chef David Bearl at 829-1060 or David.Bearl@fctc.edu. Cost is $10 each day, which includes a delicious lunch and awards reception.
Here is Chef Poinard's favorite escargot recipe being prepared at WinterFest:
Tomato Stuffed with Escargots
To prepare the tomato:
4 large, vine-ripened tomatoes
Bring 2 quarts water to a boil. Cut a cross into the bud end of each tomato. Plunge the tomatoes into the water for 15 seconds. Remove and plunge directly into ice water. Peel the tomatoes, pulling the skin back from the cut cross. Cut the stem end of the tomato off, carefully scoop out the seeds with a spoon or melon baller. Set aside the tomatoes and the tops.
For the garlic cream:
6 cloves garlic, finely diced
1 cup heavy cream
Salt and pepper to taste
Mix the garlic, cream, salt and pepper in a saucepan.
Reduce slowly over low heat, stirring until thickened.
For the escargot:
2 tbsp. butter
1/2 cup carrot, peeled and julienne cut
1/2 cup turnip, peeled and julienne cut
3 cloves garlic, finely diced
4 dozen snails
3 tbsp. Grande Absente
Slowly saute the carrot, turnip, garlic and snails in butter over low heat until the vegetables have caramelized. Quickly deglaze the pan with the Grande Absente. Flame the Grande Absente by touching a lit match to the edge of the pan.
Sprinkle salt and pepper into the tomatoes. Place the tomatoes in a 250 F oven for several minutes. The tomatoes should be just warm, not cooked. Place each tomato on an individual plate. Fill each tomato with one quarter of the snail mixture. Place the tops on the tomatoes.
Garnish with 2 or 3 tablespoons garlic cream sauce around each tomato.
For photos and interview: contact Leigh Cort Publicity
Bistro de Leon
12 Cathedral Place
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