The big goofball, they were all over in the prison.
I would say never cross a skinny chef.
In close to Montauvo Art Center's 100th anniversary.
Today we made a lobster, arancini, or a lobster croquette.
It has a little bit of black truffle in it, some marscapone and parmesan cheese.
And what would you pair with this?
A plume d'hor chardonnay made by Testerosa and Los Gatos.
This is a dish called the Spiri lamb.
It's a stew lamb chops cooked in with saffron, a little bit of dried ginger and fried fennel, fried onions and a little bit of yogurt.
And on the right we have some dessert.
It's a fresh cheese dumpling. It's called Chenamalai.
It's kind of like a ricotta cheese a little bit.
But like it cooked with like a reduced milk and just saffron, a little cardamom and some fresh nut brittles and fresh berries.
Josiah, great to see you again at this Montauvo food and wine class.
What in the world are you doing?
I'm hard at work building up my biceps for the summer.
Beach body, right?
Yeah, maybe beach ball. I don't know about that.
The idea is traditionally this would be used for a traditional preparation of duck.
You'd take a whole duck, you'd roast it rare and then you would cut off the breasts and other meat
and you'd put the carcass and all the bones and everything you'd put inside here
and you'd press out the juices and make a sauce out of that.
Montauvo food and wine classic here with Roberta and Karen.
The food and wine chairs of this event.
Tell me a little about this event and your involvement in it.
I'm on the board and this event helps fund education programs, arts education programs
for children in need.
With the auction you get to go on more adventures in all these different ways
by living out what you've always wanted to do like fly plane.
We have some terrific live auction items including a chance to be top gun pilot.
So for all the people who gave up their childhood dream and decided to get an office job
or something less exciting than flying a big plane, they're able to do it now.
Yep, absolutely. That's it.
I think it's so cool.
Every little boy who desires to do that can do it tonight.
Or a girl.
Exactly.
We made a little parmesan pudding.
That's sort of a white part of the middle.
It's really the essence of parmesan or Reggiano.
Some pickled wild mushrooms made a little purée out of some of the other mushrooms.
Chanterelle, morcini, morelle.
And then little sort of caramelized crumbs of parmesan or Reggiano again with some panko.
Tell me a little about this dish.
Okay, well it's interesting to think about it as a creation
because what I'm presenting is actually a very traditional French dish called pan bagnat.
Okay.
Which means wet bread.
But here's the twist. Traditionally, pan bagnat is made with tuna
and our local albacore is not here yet.
Not here just yet.
It'll probably be in the middle of June.
So what I've done is I've confeed halibut
and essentially made kind of a salad niçoise inside bread.
Okay.
So there's niçoise olives, halibut, anchovy, egg, shallots, green beans,
sorrel, which is my little addition.
Go hard.
Okay, this sort of fills up your bicep, but not that much.
You gotta go a little further.
But I can see if you can do this.
This is fabulous.
Oh yeah, I see the juices coming.
Wow.
So could you do this with olives and other things?
You can do some natural presses, right?
I think you could do it with a lot of things.
Depending on how strong you are.
We've done it with apples, cucumbers, things like that.
So this is one of many contraptions you have in the back.
Since so many created, you're like a mad scientist.
Sometimes I feel that way.
Maybe I'm just mad.
I mean, obviously making juice.
It makes for a good video.
Hi mom.
I'm almost ready.
Okay.
Sorry, one sec.
Forward.
Good.
I had to check your last thing to make sure was it Niki 4.
Oh yeah.
Hold on a sec.
Let's try again.
Okay.
So food and wine classic here with Niki 4.
