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CuisinArt Master Class and Lunch

Take a break from the beach for a tasty learning experience.
Anyone who thought lessons had to be boring has never attended Executive Chef Daniel Orr’s cooking class, tour and lunch at CuisinArt Resort and Spa. And you don’t have to be interested in cooking to enjoy the chefs’ tour and demonstration. The “lesson” begins at Santorini restaurant at around noon every Wednesday. Sign up early, this event is going to be popular.


Potential chefs and folks who just love food gather in Santorini’s dining room and stare at the activity. The dining area is equipped with an open display kitchen and a number of people in chef gear bustle about chopping and stirring.

Executive Chef Daniel is waiting and greets everyone to begin the tour.CuisinArt has created a garden oasis. Along with the mandatory palm trees and tropical flowers, there is an abundance of local tropical fruit trees and herb gardens overflowing with fragrant, tasty vegetation, used daily in the resorts kitchens.

Daniel leads the group through the informal paths and points out the local flora and their uses in the kitchen. Folks are free to make comments and ask questions. The tours ultimate goal is the organic garden at the far end of the property. There, master farmer Franklyn Brooks, is carefully and scientifically tending to his green charges. He takes a moment to explain what he hopes to accomplish.

“I consider my plants to be like patients and I am their doctor making daily rounds.” Franklyn explains. “I study each plant, touching and encouraging it and then keep a daily record of problems and advances.” It is all very scientific.
He explains that organically grown vegetables have problems not generally associated with chemically treated produce. Careful planning and study have developed a number of natural controls against garden pests.

Anguilla has another problem that often leads to garden failure. The lack of rain makes it difficult for most vegetables to grow productively. Franklyn makes use of the resorts waste materials to create compost and mulch that not only nourish the plants but also protects the roots and holds in the precious moisture.
Speaking of moisture, the group is starting to get a little thirsty and hot, time to head back to the cool kitchen and make use of some of that fresh produce. All that fresh air and learning needs to be rewarded.

Back in the kitchen, Chef de Cuisine Christopher Heath has been busy prepping the elements that will go into today’s menu. After everyone gets settled and has a refreshing drink, Chef Chris begins by demonstrating the steps used in creating a simple syrup for the banana infused rum. After combining the ingredients he leaves the syrup to boil while he turns his attention to the salad.

Tomato and watermelon together? You bet…and don’t knock it till you try it. There is nothing better to beat back the heat than a cool refreshing salad with a sweet, tart combination that makes you wish you had a spoon to get every drop of the tangy vinaigrette dressing. Chris explains as he chops that the bite size pieces make it easy to taste individual flavours or a combination of several ingredients.
The fresh herbs are coarsely chopped to prevent bruising and allow the diner to taste each flavour making every bite a new experience. And it looks so easy, why didn’t we think of it? Chris continues to check on his syrup (a demonstration of multi-tasking in the kitchen) while Chef Daniel returns to explain about food flavours and how to use them at your best advantage.

Now Chef Daniel starts the main course from scratch and pretty much on the fly. He does this to show the class that cooking need not be a labourious project that takes many hours in a hot kitchen especially after a long day at work.
“Use what you have on hand as long as it is fresh” Daniel claims, “and your meals will become a delightful daily event.”

The chefs have chosen fresh local snapper for today’s lunch. Daniel seasons the fish with garlic and olive oil, fresh bay leaves and some of his own pepper blend. A fish stock is bubbling on the stove. The fish filets are placed on a baking tray in the oven for only seven minutes. During that time he begins to add fresh loosely chopped vegetables to the stock. They are not going to cook very long keeping them semi crispy and tasty. He uses what is on hand and encourages everyone to be creative when putting together a meal such as this.
Tip: Remember the 5 flavours- salt, spice, bitter, sweet and sour.
“Eating is more fun with a variety of flavours!”

He adds the final vegetables to the pot including baby bok choy and fresh callaloo from the organic garden. Okra is added last to keep it crisp and tender, (pleasantly different than most peoples impression of this vegetable.)
Now the fish comes out of the oven and Daniel and Chris combine the ingredients on the heated plates. It is nice to see two talented people working together, makes you dream about such possibilities at home..humm. Preparing the fish separately in the oven helps it maintain a firm texture and allows it to have an identity in the finished dish. The vegetables are added and the dish is finished off with a generous portion of the seasoned broth.
Perfect!

And we’re not through yet. By the way, during the entire meal our smiling waiter is making sure that no glass goes empty. The wine is cool and tasty and there is plenty of fresh water to balance things out.
Now pastry chef Evan Molton steps out to perform his magic with coconut and lime. He creates and pre-bakes a crust for his coconut and lime flan. “Flavour is important and you can play with it” he says. Students by now comfortable with their instructors ask questions about ingredients.
Evan combines the filling and demonstrates how to construct the flan but since it would take too much time to bake, he has done one in advance and serves it now with a scoop of home made vanilla ice cream. A delicious end to a fabulous, healthy meal, created with local ingredients. Now finally…the infused rum is cool, ready for a taste. But first Chris invites everyone up for a smell test. The vanilla and banana aroma floats from the pot; a preview of what’s to come.
The rum is served in small hand made glasses and is intoxicating. Best of all, everyone can now run home and make their own because Chris went through every step of the process.
It is time for the chefs to depart, dinner must be prepared for the resort but they take a minute to thank everyone for coming and hand out printed versions of the recipes.
What a way to spend the afternoon, an informative tour, helpful tips on gardening and cooking and a fresh tasty meal that you can now create at home.

You will love these guys; they are friendly, fun and generous with tips and creative ideas. It’s like the food network live.
Here are a few tips to use at home:

Chef Daniel Orr

The Cooking Class Lunch and Tour starts at noon on Wednesday.
For reservations - 498 2000.
Price: $70.00 - out of house guests
$50.00 - in house guests
Island residents 20% discount

 
 



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