Scallops and Chocolate with Oceanique

Last Thursday, Chef Mark Grosz from Oceanique taught our members and guests from Northwestern’s French department how to prepare scallops with watercress, fruit marmalade and saffron beurre blanc, as well as a simple yet elegant chocolate pot de crème.

Scallop Seasoning

During the demonstration, Chef Mark allowed us to pick his brain about recent trends in food, what it takes to run a restaurant, how to draw inspiration from different cuisines, and the importance of cooking from the soul. His stories from his travels in Hong Kong and France were particularly insightful; it was easy for us to see how his French and Asian background continues to influence Oceanique’s inventive fusion cuisine.

Finished Scallops Pot de Creme

All in all, it was another highly successful evening with another prolific Evanston chef! Thank you again to Chef Mark, the Northwestern Cercle Francophone and Whole Foods for making this incredible evening happen!

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Meal Madness: Round 1—Go!

Cookology has sent two representatives to participate in Meal Madness, Northwestern Dining’s student cooking competition! Our entry into the first round was a beet salad: a strudel inspired by Chef Bruno Albouze with a beet puree and greens. (This dish will also be included on our vegetarian menu for our pop-up restaurant during the beginning of December!)

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From our plating practice the night before the first round.

Despite some logistical hiccups with setting up our booth in Sargent dining hall, we were able to get our dish together in time for the judges. The competition itself was extremely fun, and we were pumped to finally show NU students, staff, and faculty both the vision of our group and the growing skills of our members!

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We’re pleased to announce that Cookology will be moving onto the next round tomorrow! Stay tuned for what we have in store!

Introducing Fish & Chicken: The Two Simple Essentials

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During this past Thursday’s Food Lab, Cookology members spent their evenings recreating Chef Brian Huston’s ribollita and learning how to cook the perfect salmon and chicken breast! We finally reached our class on proteins and were thrilled to see that our members were as excited about it as we were!

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Cookology execs tried a different organization of Food Lab this time around: we set up a ribollita station and a protein station, and members were split into two teams and switched stations at the halfway point. Members at the ribollita station learned about knife maintenance and the ideal knives/cutting boards, while those at the protein station discovered the importance of temperatures, timing, and herb flavorings.

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Overall, this new organization went more smoothly than we had imagined! We were very happy to hear that our fellow chefs were walking away having learned new skills and facts (as well as to share a hearty staff meal together)!