{"id":28,"date":"2008-03-14T22:30:42","date_gmt":"2008-03-14T22:30:42","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/2008\/03\/14\/rca-geoduck\/"},"modified":"2018-03-16T10:03:48","modified_gmt":"2018-03-16T18:03:48","slug":"rca-geoduck","status":"publish","type":"post","link":"https:\/\/kathycasey.com\/blog\/rca-geoduck\/","title":{"rendered":"RCA & Geoduck"},"content":{"rendered":"

This past week the RCA (Research Chef’s Association) held their annual conference in Seattle and as a part of their pre-conference festivities, held a luncheon at the Food Studios.<\/p>\n

Let me explain a bit about the RCA, these are the hard working folks in food science, research and development, and manufacturing and the likes. All those behind the scenes of your favorite foods and beverages. Personally I find this field totally fascinating. And it is a lot of what I do at the Food Studios. I bet I’ve had my hand in something that is in your pantry right now!<\/p>\n

For the luncheon I really wanted to highlight the flavors of the northwest.
\nHere’s the menu:<\/p>\n

Chinook Sauvignon Blanc 2006<\/p>\n

Local Oysters with Mignonette Ice
\nGeoduck Two Ways: Sashimi & Picatta Style<\/p>\n

Winter Greens and Northwest Pear Salad
\nwith Yuzu Cranberry Vinaigrette and Toasted Hazelnuts<\/p>\n

Pacific Rim Style Coconut and Lemon Grass Braised Black Cod
\nwith Local Mussels and Colorful Veggies<\/p>\n

Latte Land Mocha Panna Cotta SHot with Cotton Candy Steam<\/p>\n

We kicked off the event with a hands on shellfish demonstration with my pal Oyster Bill from Taylor Shellfish. Not only is Bill great, but he is an absolute treasure and oyster resource. You can usually catch him\u00a0on Sundays at the Ballard Farmers Market.\u00a0<\/p>\n

\"IMG_0212.JPG\"<\/p>\n

The highlight of the afternoon, however, was my geoduck demonstration. (I’ve had a little expereince with this also on an episode of Taste of America with Mark DeCarlo – as seen on the Travel Channel).\u00a0\u00a0I showed the group how to, blanch the live geoduck and ..um, remove the skin. (Warning. Explicit Food Photos To Follow). My executive sous chef Matthew, wowed our guest with a fantastic geoduck sashimi with a yuzu soy dipping sauce, and I really knocked their socks off with my\u00a0Geoduck Steak Piccata- YUM!\u00a0<\/p>\n

\"IMG_0222.JPG\"\"IMG_0225.JPG\"<\/p>\n

So if an occasion to cook up some geoduck –Click here<\/a> to find the recipes from the Travel Channel Show, inlcuding the picatta recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"

This past week the RCA (Research Chef’s Association) held their annual conference in Seattle and as a part of their pre-conference festivities, held a luncheon at the Food Studios. Let me explain a bit about the RCA, these are the hard working folks in food science, research and development, and manufacturing and the likes. All […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11748,15,1],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n