Chef Cara Davis' Cooking Demonstration at The Maya Kitchen

Chef Cara Davis

The Maya Kitchen. Last October 25, 2014, we were treated to a cooking demonstration by a young and pretty chef - Chef Cara Davis, tagged as the rising culinary gem! 

Chef Cara got her culinary training from the Culinary Institute of America, Hyde Park, New York, the French Culinary Institute in Manhattan and the New York Bartending School. Starting at the age of fifteen, she worked at Kultura and C5 at The Royal Ontario Museum in Toronto, Canada. She has also worked as a chef de partie with Chef Grant Achatz at Alinea  in Chicago, Chef Daniel Humm at Eleven Madison Park in New York and most recently with Chefs Juan Marie and Elena Arzak at Restaurante Arzak in San Sebastian, Spain. (To know  a little more about Chef Cara, check my previous post here.)

Here are the dishes that were prepared by Chef Cara:

SALMOREJO SOUP 

(Spanish Chilled Tomato Soup)

Chilled soup, anyone?! 

I find this dish really interesting it was really new to me as I am accustomed to hot soups ( I think most of us are! ) It is a cold, creamy tomato soup similar to Andalusian version of gazpacho. It is made by blending tomatoes, garlic and day old bread. The soup is then garnished with crispy Jamon Serrano and hard boiled eggs. I was quite surprised how much I enjoyed the soup. I really emptied my serving! :D

Click HERE to view the recipe of Salmorejo Soup.
 

CAVATELLI PASTA WITH PISTACHIO PESTO

This pasta dish is made using fresh, handmade cavatelli pasta tossed with a pistachio pesto, parmesan cheese, herbs and roasted tomatoes.

First, she showed us how should the consistency of the dough should be. She compared it to a baby's bottom - soft and shiny, just like the photo below.

The soft as a baby's bottom dough

Chef Cara both demonstrated how to make cavatelli pasta using only your bare hands and using a Cavatelli maker. 

Cavatelli Pasta is a small pasta shell that look like miniature hot dog bun.
These are made using the Cavatelli Maker.

Miss Peppa Cavatelli Maker

Pistachio Pesto Sauce

Click HERE to view the recipe of Cavatelli Pasta with Pistachio Sauce.

ST. PETER'S FISH WITH BEURRE BLANC

It is pan seared Tilapia finished with a beurre blanc sauce made by whisking chilled butter to a white wine and vinegar reduction.

I so loved this dish! I wish I can perfectly fillet a fish just like her. You can also use other kinds of fish as long as its meaty such as Cream Dory.

Click HERE to view the recipe of St. Peter's Fish with Beurre Blanc.

PEACH GALETTE

Peach Galette

It is a basic crust made of butter and flour, rolled out and filled with peaches flavored with cinnamon and vanilla.

This is a rustic kind of oven-baked pie. The preparations may seem tedious, but it will all be definitely worth it! You can feel and taste the tiny bits of butter inside the crust with your every bite! It's the best pie I have ever tasted! Wish I can recreate it myself. :D

Click HERE to view the recipe of Peach Galette.

CHICKEN FINES HERB

Chicken Fines Herb

It is sautéed chicken breast paired with a rich and creamy sauce made by adding wine and jus lie to sweated shallots. Cream and finely chopped chives, tarragon, parsley and chervil finish off this classic French dish.

The dish itself seems easy to prepare. It is the veggies or the sidings that are so complicated. Chef Cara showed us how to carve the veggies perfectly, but I think I'll be opting to just simply cut those veggies my way if ever I am gonna cook this dish! Haha!

Click HERE to view the recipe of Chicken Fines Herb.

Chef Cara at work!

With her assistant, Tito Pepe!

Yours truly with Chef Cara Davis

Mommy Blogger friends with Chef Cara Davis

I really love and enjoy attending cooking demonstrations at The Maya Kitchen. Not only am I learning to prepare restaurant-worthy dishes, I am likewise able to meet and watch renowned chefs at work, LIVE! :D

The Maya Kitchen holds monthly cooking demonstration (Featured Class) aside from the lifestyle courses being offered at the center. 

And this coming November 29, 2014, they will be featuring Executive Chef George Lizares to give tribute to a an iconic restaurateur who made eating out a most pleasurable experience - Mr. Larry J. Cruz. Dubbed as "A Christmas Dinner Larry Would Love", this class will surely offer dishes perfect for the coming Noche Buena! So go ahead, inquire and enroll now! 

For more information, log on to http://www.themayakitchen.com/ or e-mail contactus@themayakitchen.com   or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 /892-5011 local 108.