Steak and Eggs, darn near edible

The steak and eggs cooking class proved to be quite inspiring.  With ingredients like pork porterhouse, cod steak, zucchini steak, rib eye in multiple parts, chicken eggs, quail eggs, and fish eggs; and cooking methods from sous vide to oven roasting to a controlled evaporation (C-Vap) to simply raw and uncooked we proved that improvisation in the kitchen produces stellar and often times unexplored or unexpected results.

We made:  Rib eye in four parts--basil-soy infused, truffle scented, tartare with tequila roe and a pan roasted cap; cod steak larded with jalapeno and galangal; pork porterhouse with butter roasted apples and dill; fillet mignon carpaccio with egg yolk-walnut sheets, jalapeno and Parmesan; Onsen eggs with squash blossoms and smoked roe; fluffy scrambled eggs and custard eggs (both with minced onions); smoked cheddar cheese omelet souffle: compressed zucchini steak with basil, tequila roe and butter steamed quail eggs.

While we left steak and egg sauces for another day, we were able to flesh out numerous techniques during the class and expand upon what is possible with ingredients that are often considered ordinary. Our students learned that it takes just a small adjustment to make the leap from ho-hum every day preparations to extraordinary ones.