Being awarded a Michelin star is to a chef what snagging a Grammy is to a rock star. It is the benchmark that says not only have you arrived but hot damn you are simply one of the best in the business. So when I got an invite from MaryLuz Mejia, of Sizzling Communications, to to sit in on a dinner up at the Stratford Chefs School being cooked by Michelin Star Chef Alexandre Gauthier, I started babbling and giggling moving straight into my food groupie mode. I felt like someone just handed me a pair of front row tickets for a Bon Jovi concert. Ok, ok, I know, I'm a middle aged broad, but Jon Bon Jovi still does it for me. Chefs are the food rock stars of my life.
Saturday, January 15, 2011
I love risotto. It is though, a labour of love to make it and it is a dish that while preparing you just cannot turn your back on. Once you the start the cooking process risotto becomes about as high maintenance as it gets but if you do it right it is pure food love and comfort on a dish. My favorite risotto of all time (forgive me Iron Chef, Mario Batali, it isn't your Risotto Milanese!) is a fragrant Wild Mushroom Risotto, inspired by the mushrooms of northwestern Italy.