About a week ago, before the snow and during my cold I got to attend Taste of Tulsa. I wasn’t attending as a paying guest, my school had a table there and I volunteered to help out. Taste of Tulsa is an event that benefits Big Brothers and Big Sisters of Oklahoma. The event is an opportunity to get dressed up and enjoy food from more than 45 area restaurants. They also have silent and live auctions, a wine pull, live music and dancing.
This year the Taste of Tulsa was held in the newly renovated Tulsa Convention Center. It was a beautiful open space and I took the opportunity to take a few quick shots before it filled with the estimated 800 guests.
I ventured out into the lobby of the venue where they were appetizer stations were set up and a silent auction was being held. Everyone was all dressed up in fancy gowns and black tie. You wouldn’t really be able to tell from the fabulously in focus and crisp photo below.
I went back inside to help set up out station. They had a little sign set up and everything for us, making it all official. Granted the sign wasn’t exactly spot on with the description.
Here Chef Moore is helping Chef Crisp into he coat. These two are some characters as you can see. Chef Crisp has been my instructor since we started class in January.
Chef Crisp, two of my fellow students and myself worked after class several day a week to pull together a ceviche dish with lime foam and cilantro caviar. It was a treat to help out in a process of “cooking” or molecular gastronomy that I had never done or seen before.
Here Jason and Eric are foaming the ceviche. That pitcher of foam you see there was my doing. I was very proud when I finally got it to come together.
Here Jason is dropping the cilantro juice into sodium alginate…..or citrate….dang I can’t remember. Anyway he is making the cilantro caviar or little spheres of cilantro juice.
Here is the finished products of of the ceviche shooters. The ceviche was made with marinated escolar, scallops and rock shrimp, topped with lime foam and the cilantro caviar. You get hit first with the lime foam, then the ceviche and the caviar popped in your mouth. I was almost sitting on the beach.
I volunteered to help with Taste of Tulsa during the peak of my cold and I set myself up behind the cold foods. I said Spanish Chorizo, French style Pork Terrine, Turkey Bologna and Duck Pate over 200 times. By the head of the night my voice was horse and squeaky. It was also my first time ever trying duck pate and I think I found a new love. I was surprised to discover this new love for duck pate. I fully expected to hate it. It is liver after all and I hate liver, but I love duck pate.
The pastry students also got in on the act with these delicious little tartlets. The tartlets were chocolate and kumquat, lemon meringue with blueberries and pear with stilton blue cheese garnished with a pecan. The pear and stilton blue cheese was my favorite with a hint of anise. The best part was that they were the perfect size to pop in your mouth one after another.
The event was a grand success and our table was pretty much cleared off. We even got a chance to make the rounds and try some of the food ourselves. Once I had a chance I pranced around the room in my checkered hammer pants and chef coat and sampled all the tasty treat. Although I did skip the 7 tables of bread pudding, not because I don’t like bread pudding but because there were 7 of them and they were right next to each other, it was distracting.