Chef's Table with Eat Jackson Was a Success! | Eat Jackson!

Eat Jackson?s Chef?s Table at Viking Cooking School was a smashing success last Monday evening with Executive Chef for the evening, Chef Trace Williams wowing the crowd with her thick Yorkshire accent and prolific use of descriptive and entertaining Yorkshire cliches and descriptors ? with both translation help from her good friends, Indianola chef Chris Grant and Jackson chef Jeremy Enfinger.

Cooking demonstrations by Chefs Trace Williams, Chris Grant & Jeremy Enfinger at the Chef?s Table

After a welcome reception complete with Bayou Teche seasonal brews provided by Southern Beverage Co., the intimate crowd learned about each chef?s background and cooking interests. They also watched cooking demonstrations while they ate that included how to grill lettuce and make a Yorkshire pudding. Advice on use and selection of Mississippi gulf fresh seafood, wine pairings and recipe tips were as prolific as the wine glass refills.

While we can?t possibly convey the myriad of delectable tastes and experiences this evening held, we hope you?ll enjoy seeing the menu and wine pairings for the evening along with our favorite photos from the event, made possible by Mississippi Seafood Marketing.

Menu & Wine Pairings for Cajunshire Chef?s Table

Wine pairings were recommended by Tasho Katsaboulas of Kat?s Wine & Spirits and his friend, popular sommolier Norm Rush. While it was a tight race among guests, the crowd favorite was the Guigal?s C?tes du Rh?ne, a delightful, bright 90 point red.

Cajunshire Charcuterie & Cheese Plate

Fine Beginnings:?Cajunshire Charcuterie & Cheese Plate

Wine Pairing: 2007 Guigal Cotes du Rhone, France, Parker 90 point

Grilled Black & Blue Salad

Yorkshire Back Bacon, Point Reyes Blue Vinaigrette
Wine Pairing: 2010 Spy Valley Riesling, Marlborough, Parker 90 point

Swimming Pig

Yorkshire Stand Pork Pie, Blue Crab ?Chutney?
Wine Pairing: Nino Franco Prosecco NV, Italy, Wine & Spirits 90 point

Catfish in the Dales

Catfish in the Dales

Catfish Cake, Yorkshire Parsley Sauce, Jalapeno Slaw
Wine Pairing: 2011 King Estate Pinot Grigio, Oregon, Wine & Spirits 91 point

Etouf?e Yorkshire

Yorkshire Pudding, Crawfish & Shrimp Etouffee
Wine Pairing: 2011 Pichot Vouvray, France

Sweet Endings:?Cajunshire Dessert Flight

Featuring four bacon-centric tasting desserts
Wine Pairing: Broadbent Rainwater Madeira, Portugal, Parker 90 point

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Source: http://eatjackson.com/blog/2012/09/17/chefs-table-recap/?utm_source=rss&utm_medium=rss&utm_campaign=chefs-table-recap

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