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A Week in the Life at Fine Cooking

Week of April 27, 2015

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I started the week off judging Iron Chef Elm City, a cooking competition in New Haven to benefit Gateway Community College. The competitors had just learned that their secret ingredient was SuperSeedz flavored pumpkin seeds, which they had to incorporate into an appetizer, entree, and dessert.
The chefs had an hour to prepare all three courses. No one’s temper flared, but a caramel sauce did.
Liquid nitrogen helped them stay cool under pressure. The crowd really got a kick out of watching Chef Ian Frew make almond milk ice cream in a hurry.
Cooking in our own test kitchen was a little bit more straightforward, but also adorably synchronized, as Juli and Kathleen share a range.
My other outing this week was to a dinner hosted by Alaska Seafood and Alaska Tourism, to celebrate the start of salmon season. I got to say a very quick hello to mother-daughter chef team Kirsten and Mandy Dixon. We’ll be seeing more of them on season 3 of Moveable Feast with Fine Cooking.
These guys were the real star, though.


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