May 2009 WSCA Meeting

Kitchen Academy

 

Seattle Kitchen Academy graciously hosted a fun and very informative meeting “The Buzz about Honey” on Monday, May 11, 2009. Chef Frerichs gave an entertaining presentation about bees and honey preparation. A tasting of honeys and some preparation ideas followed. Everyone who attended was sold on the value of local natural honey. Check your local farmers markets for natural, non pasteurized local honey. You will taste the difference.

Try these recipes:

Pan Seared Scallops with Madagascar Vanilla Honey

Ingredients:
  • 4 - Scallop(U-10)
  • 1 tsp - Kosher Salt
  • 1/2tsp - Black Pepper
  • 3T - Canola Oil
  • 1T - Madagascar Vanilla Honey
Procedure:
  1. Clean scallops and remove side muscle.
  2. Season with salt and pepper on both sides
  3. Heat pan until hot
  4. Add oil and heat
  5. Place scallops in pan and sear evenly until caramelized
  6. Finish in Oven if needed
  7. Let scallops rest for a couple of minutes and place on plate
  8. Carefully spoon a small amount of honey on each scallop – Serve!

 

Chipotle – Blackberry Honey Vinaigrette

Yield: Makes 3 1/4 Cups
Ingredients:
  • 2T Chipotle Peppers in Adobo
  • 1 C Blackberry Honey
  • 1/2 tsp Kosher Salt
  • 1/2 C. White wine vinegar
  • 2 tsp Lemon Juice
  • 1 1/2 Cup Canola Oil
Procedure:
  1. Place peppers, honey, salt and vinegar in blender and blend until combined
  2. Slowly add the oil while blender is on.
  3. Add lemon juice to finish while blender is operating.
  4. Serve with favorite salad

 

WSCA SPONSORS

 
Tuo Cutlery
bmi Hospitality Management
Muckleshoot
Taylor Shellfish Farms
Washington Hospitality Association Education Foundation
Royal Cup
Catering Distribution
Rational
Crimson Cove
US Food
New Chef
Clearwater Casino
Two Snooty Chefs
Core Group Sales
Darigold
Sysco
Smithfield
Canada Cutlery
Peterson Cheese
P&R
Food Services of America
 
© 2009-2019 Washington State Chefs