Hors d'oeuvres

Chef Lea Live @ SFDC Culinarium!

2 Comments 02 November 2010

Images by Erin DeMartini and Sunghi Sonia Morsella

Chef Lea McIntosh presented “Chic Bites” at the San Francisco Design Center’s first Culinarium event! The audience reacted with oohs, aahs, laughter and clapping throughout her 60 minute demonstration. She talked Jeanine Hays of AphroChic through the steps of making three easy, cheesey, hors d’oeuvres: Stuffed Medjool Dates, Muscat Pear Marmalade over creamy gorgonzola cheese, and Truffle Honey Holiday Baked Brie.

Here are a few scenes from the live event…

Lea organizes and sets everything in place prior to the live demonstration.

SFDC’s Rhonda Hirata gives Chef Lea a warm and welcoming introduction.

Lea brings in her “newbie” cook…Jeanine Hays from AphroChic.

Jeanine’s soulful, chic pillows from her Dreamland Collection are eye candy for the audience (oh, and one lucky guest got to take one home!).

Newbie cooking moment…

More cooking action…

Jeanine and Lea pose with fan, Emily Mai Enriquez.

A few questions afterward and then Lea invites the audience over to the Duralee showroom for some serious “Chic Bites” tasting!

Pear Muscat Marmalade
Yields: 1 quart

Ingredients:
2 ½ pounds Bartlett or d’Anjou pears, peeled, cored, and chopped
½ pound Granny Smith tart apples, peeled, cored, and chopped
2 cups sweet Muscat dessert wine
3 cups granulated sugar
¼ cup fresh tangerine juice
2 teaspoons tangerine zest

(1) Add pear, apple, muscat dessert wine, sugar, tangerine juice, and tangerine zest to a 5-quart shallow sauce pan. Cook on medium heat for approximately 2 1/2 hours, stirring about every 20 minutes for first 2 hours of cooking. During last half hour, stir every 5 to 10 minutes to prevent sticking or burning. Timing may vary slightly depending on pan or temperature used. When ready, marmalade mixture should be a dark amber-brown color with a sweet caramelized flavor.
(2) Using a whisk or masher, slightly break up softened fruit pieces. Cool to room temperature. Store in air tight containers in the refrigerator up to two weeks.

Note: Lea’s favorite way to present and serve this marmalade is alongside a creamy blue cheese such as Gorgonzola Dolce and Raincoast Crisps or baguette slices.

Click here for the crockpot version of Muscat Pear Marmalade.

Recipes for the Stuffed Medjool Dates and Truffle Honey Holiday Baked Brie coming soon!

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2 Comments

  1. FYI – Chef Lea really is this amazing!!! :)


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  1. Tweets that mention Chef Lea Live @ SFDC Culinarium! | Nesting Newbies -- Topsy.com - 03. Nov, 2010

    [...] This post was mentioned on Twitter by Jeanine Hays, Nesting Newbies. Nesting Newbies said: Chef Lea LIVE @ SFDC Culinarium: http://digs.by/cU1lXd #food #sanfrancisco [...]

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