On Thursday night July 21st ,we held our annual fish cooking demonstration with chef Daniel Mattos, who is director of the Art Institute of California Culinary Arts school. The atmosphere was lively and festive as we eagerly waited for Daniel, who was working away in our kitchen, to present another of his delightful creations using the fish we provided along with the natural seasonings he carefully adds.
After announcements and a great devotion given to us by Del about the importance of always being ready to share our faith in Christ (God uses men to reach men), Daniel was ready to begin his demonstration on how to prepare Garde Manger, or in fisherman’s terms, “cold fish roll”. He took us thru step by step how to prepare several dishes. Along the way, he entertained us with chunks of unflavored gelatin which he playfully tossed to the audience so we could feel the unusual consistency of this common ingredient which was used as a glaze over the garde manger.
After completing the demonstration, we all were able to taste his creation, along with a green salad that he had prepared as well. It was a great evening and having Daniel as our guest is always a real treat. You can view the menu and all about the restaurant “50 Forks”, which is the Institute’s place to offer to the public the culinary creations of their students at: www.50forks.com.
