Finally, A Cooking Demonstration Done Right
Posted on September 26, 2008 by Gary McCarty
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I thought I’d make one last swing through the Los Angeles County Fair yesterday after two earlier visits largely to bet on the horses (they had a mule race at my previous visit) and sample wine.
This time I took a bit different approach, doing a beer tasting and attending a cooking demonstration. The beer tasting basically reinforced my preference for porters and stouts and hearty ales, but the cooking demonstration was a sort of revelataion. The guy actually did it right.
I’d never heard of chef Henry Gonzales or his restaurant named Spaggi’s in Upland, Calif., but he did a quick and masterful job of demonstrating his recipe for Penni Dalle Vigne di Filippi, basically a pasta dish with cream sauce, asparagus, sun-dried tomatoes and artichokes.
It turned out pretty tasty but needed some Parmesan cheese to top it off, which wasn’t provided in the kind of make-shift kitchen at the Fairplex Pomona.
What made chef Gonzales stand out from the rest was his patience and devotion to the task at hand–teaching an audience how to cook a dish. Each step along the way, he’d stopped and bring the sautee pan around for the audience to view what things should look like. He’d also answer questions each step of the way.
I was so impressed that I may sign up for his restaurant-based cooking class this coming Monday on Beef Wellington.
Stay tuned.
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