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!