The St-Germain Cocktail, Seared Fish & Salad Saison

Tonight’s Facebook 30 kicks off with a the modern classic Saint Germain Cocktail. St-Germain, a French elderflower liqueur, is a newcomer in the bar-craft world yet has made a huge splash so to speak. The cocktail is a floral blend of St-Germain, crisp and dry white wine (or a sparkling variety of similar character), club soda and a garnish of lemon peel. the dry k is superb simplicity and balance. No wonder it was the drink of the year in 2008.

While sipping on a St-Germain or two Chef Curtiss will walk you through a quick and delicious salad he created while working on his published text book Garde Manger, The Cold Kitchen. The salad itself is all about the blanch and chock technique, where you cook something partially and then chill it down for later cooking. Chef Curtiss did not like using ice water for the shocking technique so he came up with a new version. The salad is at room temperature, at which our taste buds are fully engaged. Chef will top this salad with an a la plancha technique with a piece of fresh fish, transforming the salad to a salad tiede. You will have to tune in to find what that means.

Recipes for the class include:

St-Germain Cocktail
st-germain, white wine, soda water, lemon

Salad Saison & Seared Fish
seasonal vegetables, herbs, greens, fish, olive oil, lemon juice, vinegar, sea salt, pepper

For the recipes Click Here.

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Carriage House Cooking School
463 Hallock Hill Road
Peru, NY 12972