Chef Julio Hernandez and his team rocked our first Edible Kitchen at Cheekwood Harvest Days, September 23. While it felt more like summer on this hot September day, things were cool in the Massey Hall where Julio and his team roasted cauliflower, whirled up peanut sauce, and pickled vegatables to an audience of 80. For 30 minutes Julio dipsensed tips about everything from waterchestnuts and how they actually look growing, to making tahini from sesame seeds as he demonstraed the awesome, yet fusion and surprsing dish for the audience.
When they were done, samples were doled out to everyone, and even though we forgot the spoons, no one seemed to care, as they inhaled the cauliflower from the bamboo cups and licked their fingers. Bravo Chef!
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