The final session of the day was called “Entertain with Ease Using New Cooking Technologies from GE.” The group learned about induction cooking and watched a couple of cooking demonstration using this new technology, which works via a magnetic field to provide fast, efficient cooking.
- The GE induction technology has the ability to boil water in just 100 seconds!
- There are no open flames and the surface remains cool to the touch.
- The GE induction range is the official cooktop of the Pillsbury Bake-Off® finalists.
Upon entering the session, we received a glass of champagne with fresh raspberries. (I’ve drinking quite a lot of champagne lately!)
During the session, we watch the induction technology in action as two top chefs demonstrated delicious recipes for springtime entertaining.
And we got to taste their recipes!
Lamb Meatballs on a white roll with grated parmesan, pecorino romano cheese, and spring-green puree made with asparagus, green peas, lemon zest, mint
The lamb was so flavorful and moist. For some reason, sliders always seem to taste better than regular burgers to me.
Surf and Turf (beef tenderloin and lobster) and Potato Au Gratin with crispy Katafi
Both the Surf and Turf and Potato Au Gratin recipes are from the Bull and Bear Steakhouse at the Waldorf Astoria Orlando.
At this point in the day, I was pretty stuffed from eating all day long, but then dessert changed my mind: Butterscotch Pudding! Heaven!!!
I don’t typically like bourbon, but I practically licked the glass clean.
Almost caught up! Recap of dinner coming next!