Our local community college hosts an annual fundraiser called Cleaver and Cork. Cleaver and Cork brings in a celebrity chef each year to host a demo and cook a meal for the college’s supporters. This year, we were lucky enough to attend the demo session of the event with none other than Iron Chef Alex Guarnaschelli.
Chef Alex was exactly how you imagine her to be: funny, down-to-Earth, and insanely talented. She wore jogger pants with a cute sweater and tennis shoes and had an easy way about her. She talked to the audience a lot, asking for people to shout out their questions while she worked. Chef prepared a croque madame sandwich (unapologetically FILLED with cheese), Nicoise salad, and a classic French 75, all while chatting away and making the entire audience feel like we were sitting at her kitchen table.
Here are a few things we learned from the demo- all Chef Alex approved tips and tricks!:
Keep olive oil in your refrigerator- it’s made from a fruit, so it can spoil easily when exposed to the heat of your stove/counter top
Top 5 things she always has in her kitchen: mustard, lemons, vinegar, Maldon salt, cinnamon
Tip from a pro: eat less in general, but more of what you really love
Tip from a pro: let your company drink the cheap stuff- you deserve champagne for hosting!
Favorite meal to eat: Dim sum for breakfast + cinnamon donuts and coffee (Chef claims she cannot make a good cup of coffee to save her life, but I’m not buying it…)
Put vinegar in your dumpling sauce for more kick and acidity
Bobby Flay is her mentor and friend- according to Alex, he is kind and generous, and actually as talented as he seems on TV (and NO- he doesn’t know what the secret dish will be on Beat Bobby Flay!)
Americans are obsessed with overcooking chicken! Use a thermometer to test chicken and remove it when it’s at about 162 degrees- hold over cooking will bring it to the safe to eat 165.
Chopped was originally a “no go” for Chef Alex- she thought it sounded mean! But once she did 1 episode, she was hooked. Some of the most transcendent dishes of her life have been eaten on that show.
Speaking of Chopped- what is the worst thing she’s ever eaten on the show? Mashed potatoes made in the food processor with blueberry scone mixed in, topped with raw venison. Yuck!
Tip from a pro: you can use the brine of capers in vinaigrettes and sauces. When you run out of brine, simply refill the capers with cold water and place them back in the fridge for a week or so. The capers are so full of salt and liquid, you’ll have fresh brine in no time!
Add vinaigrette to your sandwiches and always top your salad with a sprinkle of salt
Favorite way to eat fish: pan-fried in cast iron, finished in the oven, squeeze of lemon
Best tailgate snack: turkey wings with chimichurri sauce
Do you ever cook or bake for your daughter’s school? YES and the pressure is unreal!
After the demo and Q&A, we were able to try the French 75 and it was strong but delicious! It’s always interesting to meet people you admire. One time I met David Sedaris, my favorite author, and all I could get out was “Your books are so good!” *dies inside* Seeing Chef Alex in her element being conversational with the group made the whole experience feel more intimate and special.
We were lucky enough to attend this event with our dear friend Jennifer, a fellow Food Network lover who has even eaten at Butter in NYC! Sharing special moments like this with friends and family is what it’s all about. The three of us can’t wait to break out the Alex Guarnaschelli cookbooks and start cooking!
From Angela
As Sarah said, we had a delightful evening and cannot wait to return to the next Cleaver & Cork event that supports the arts programs at Tallahassee Community College while also providing our community with a unique and luscious evening.
Before the event I was lucky enough to buy a signed copy of Chef Alex’s cookbook, The Home Cook: Recipes to Know by Heart and I have read it the way you read a novel - from cover to cover! It is just excellent and everyone should run out and get a delicious copy of this beautiful book!
So far, I have made her classic pot roast, shortbread, and a greyhound cocktail. I cannot begin to tell you how delicious each of these simple recipes were and all of the compliments I received on them - even though I could not take the credit! Chef Alex’s recipes are easy to follow, use everyday ingredients, and create something delectable your family and friends will thoroughly enjoy.
Getting to see Chef Alex was a very special event for us and I hope you have the opportunity to enjoy time with this engaging, delightful, and accomplished Iron Chef!
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