"The Critic and The Cook" Lunch and Learn at the Sanctuary: California-Inspired Cuisine and a Peek Inside the Mind of a Critic
It's not often you get to see a well-known executive chef and a food critic chat about the ins and outs of the restaurant business. At least, not without the conversation breaking out into a shouting match. Thankfully that was not the case at the first installment of this year's Lunch and Learn series, held last Saturday at the Sanctuary Resort & Spa.
Lauren Saria San Diego Surf N' Turf
The event, which Chow Bella was invited to come out and enjoy, brought together local celebrity chef and Food Network star chef Beau McMillan and San Diego Magazine food critic Troy Johnson for a day of food, education, and entertainment. The pair, along with chef Rene Andrade Jr., offered cooking demonstrations, stories of their time in the industry, and a three course meal inspired by San Diego cuisine.
The lunch event began with a cooking demonstration by chefs McMillan and Andrade Jr., both of elements restaurant at the Sanctuary Resort & Spa. Guests sipped on champagne as the chefs prepared a San Diego Surf N' Turf with grilled flat iron steak, crispy fried lobster, a roasted and stuffed poblano pepper, and creamy black beans.
Lauren Saria Chef Rene Andrade Jr. and chef Beau McMillan.
In addition to demonstrating how to prepare the dish, the chefs offered general cooking tips and explained the reason for choosing each ingredient. For example, McMillian pointed out the flat iron makes a great steak since it's flavorful, tender, and relatively cheap. Chef Andrade Jr. offered tips on how to make homemade black bean sauce with fresh beans, garlic, onion, chipotle, and heavy cream and demonstrated the proper way to roast, peel, and remove the seeds from a poblano pepper.