Iron Chef, and Lifestyle Consultant for Borgata’s Water Club, Geoffrey Zakarian lent his humor and signature style to Savor Borgata weekend during an interactive cooking demo at The Music Box. On the menu, the Chef made Chicken Paillard with salad and a Dark and Stormy cocktail, and even though he prepared the dishes step by step for the full house, he also took plenty of questions from the audience and revealed some helpful culinary tips.
For instance, he doesn’t believe in brining a turkey before a big Thanksgiving meal, and suggests putting a thermometer right in the thickest part of the bird’s thigh and waiting for the right temperature before pulling the turkey out of the oven. For the rest of the big Thanksgiving meal, he provided a practical solution: make a very carefully curated guest list and have everyone bring their best dish. That way you, as the host, aren’t stressed days ahead trying to prepare the entire meal.
Another smart suggestion from the Chef is to avoid having an open bar at all costs for special events, or even your own party. It takes too long for folks to get what they really want: a drink. Instead, he advises creating one signature cocktail in large batches, and offer one white wine, one red wine, and one beer. This way there’s no one stuck playing bartender, and the guests get served quickly.
Some other interesting tips: the Chef encouraged home cooks to avoid using extra virgin olive oil because of its low smoke point, and told audience members to let meat or chicken “sit out” for an hour before cooking. That way, the chill will be gone, and the meat or chicken will cook more evenly. The hour-long demonstration showed just know knowledgable and entertaining Chef Zakarian is in front of a live audience, and inspired guests to get cooking.