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
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