New Edition of NACE Sassy Bites and Libations!
Hello Sassies!
For this month’s edition of NACE‘s Sassy Bites and Libations, we have Executive Chef Alan Ehrich. For 11 years, Chef Alan has been leading the Audubon Nature Institute catering establishment located in New Orleans, Louisiana. The Audubon Nature Institute has eleven venues in which they cater events from 5 to 5,000 including the Audubon Zoo, Audubon Aquarium of the Americas, Audubon Tea Room, and Audubon Golf Club House.
Chef Alan studied in Switzerland, where the program required students to visit a variety of European countries to study their respective kitchens and culinary style. Chef Alan carried the inventive curriculum a step further by combining the distinctive spices and cultural styles with the native flavors and essence of Louisiana. He combines surprising flavors and textures for events both large and small in his environmentally green catering kitchens. With Alan, cooking is more than a craft: he cooks from the heart, creating unique foods for the soul.
The following, a quote from Catherine Newstadt; Marketing Director, Gourmet Magazine, illustrates Chef Alan Ehrich first hand:
“It is a rare occasion that one finds top restaurant-quality culinary skill at an event facility, but Chef Alan at the Audubon Tea Room is clearly the exception to the rule. Delivering a fresh and imaginative take on classic Cajun and Creole dishes, he brings the flavors of Louisiana to life with panache in a unique Southern setting.”
Now on to the recipes!
Roasted pecan, Maytag Bleu cheese, Granny Smith and Micro Green Salad
Per Salad
Table spoon of roasted pecans
Slice of Maytag Bleu Cheese
Slice of pealed Granny Smith apple soaked in lemon juice
Half ounce of Fresh Micro Greens
Champaign Vinegar Air Foam
175 g water
75 g champagne Vinegar
3 doses Lecite
Whip with a hand blender just before service
Infused Olive Oil
2 cups Olive Oil
3 garlic toes
2 sprigs of rosemary
2 sprigs of thyme
2 sprigs of basil
Salt and Pepper to taste
Heat olive oil in pot with garlic and herbs for about twenty minutes till the herbs and garlic have infused into the oil. Add salt and pepper to taste.
Popping Bloody Mary
For your bloody Mary mix you can create your own, I like to use ZinZang. And use your favorite Vodka Chilled
Algin Bath
500 g water
4 doses Algin
Mix the water with algin using electric mixer and leave set for 2 hours before use
For the Bloody Mary Spheres
200 g Blood Mary Mix
1 Dose Xantana/ 10 Doses Gluco
Dissolve Gluco in 200 g of blood Mary mix then dissolve xantana in the mixture and let stand for 2 hours. With a table spoon drop bloody Mary mix in algin water and let sit for 2 minutes. Pull out of algin bath and lightly rinse with water. Drop into an ounce of your favorite vodka and garnish with mini celery sticks.
Now THAT’S a sassy salad and cocktail for this weekend — or any day for that matter!