Jody Adam’s of Rialto did a cooking demo (second one) of a new series called Talking Taste at the ICA. Thanks to my friend SB, we went together. Admission is free to it with regular admission but tickets are first come and first serve.
Fresh from a 10 day biking trip from Sicily, she was happy, relaxed and full of ideas. She also did a book signing after the cooking demo of one dish-steamed mussels with spicy cous cous. One unexpected treat was everyone in the audience got to sample a little of it. This dish will be served at an upcoming BBQ event at her restaurant in Cambridge.
I admit the food at Rialto is lovely, great service and I always have a good time there. She does not call her cooking Italian but American with Italian influences. Her love of her ingredients and cooking is apparent. She was funny when asking the audience with help on following the recipe. She was excited about fennel seeds and had everyone in the audience smell them. (The seeds smelled divine, something I did not expect.)
While cooking she talked and shared some good tips such as:
1) Do not put shallots, onions, garlic in a food processor-gases released turn acrid in the processor
2) When swiping food across the chopping board (use the back of the knife-so the knife is not dulled)
3) When chopping onions, cut under water or try to make cuts into the onion and later cut it once (lessen the chances of crying with gases all over) to release the pieces (She is a stickler about knife skills.)
4) Recommended a Greek Extra Virgin Olive Oil at Whole Foods Aria
5) Canned tomatoes are great if you don’t have access to good fresh tomatoes. She recommended this brand: San Marzano
Jody has not tried Molecular Gastronomy yet nor has she gone to Per Se. She tried to have a glass of wine unsuccessfully at the latter once.
The final one in the Talking Taste series is this Friday, July 18th with Barbara Lynch.
Friday , July 18, 06:30 pm Boston’s premier chefs talk about their latest flavors and sign copies of their cookbooks while you sample their tempting recipes. The Fort Point neighborhood will welcome one of America’s foremost chefs as Barbara Lynch opens three new concepts in the area. Another James Beard Award-winner, Lynch is well known for her Beacon Hill restaurant, No. 9 Park, named to several magazines’ “Best Restaurant” lists, including Bon Appétit, Travel & Leisure, Food & Wine, and Gourmet. Lynch has expanded her culinary influence in Boston with B&G Oysters, The Butcher Shop, a full-service catering company, produce shop, and demonstration kitchen. She has been featured in Saveur, Boston Common, Bon Appetit, and The New York Times. Free with museum admission. Talking Taste is made possible through the generous support of Eckert Seamans Cherin & Mellott, LLC. Free with museum admission. Space is limited. Free tickets available first-come, first-served at the admissions desk one hour before the program. (source: photo and blurb-ICA)
