Throughout the off-season, LeRoux at Home hosts a popular series of cooking demonstrations at their Martha’s Vineyard location on Main Street in Vineyard Haven. Usually held on Wednesdays (and the occasional Saturday) from 11am to about 1pm, these demos are free to the public and feature local chefs sharing their skills.
Pissamai Loathong ~ Sai Mai Thai Cuisine
Pissamai (Mai) Loathong is chef and owner of Sai Mai in Oak Bluffs.
In opening her own restaurant, she drew inspiration from Queen Sri Savarindira, daughter of King Rama IV (the real one, not Yul Brynner). The Queen is said to have started the first culinary school in Thailand.
The name Sai Mai comes from combining “Mai” with the Queen’s nickname, “Sai”.
Mai showed the crowd all the steps that go into preparing one of her signature curries, complete with her carrot “flower” garnish. Mai’s warmth and passion radiate from her, you just can’t help but to become enamored with her and her food.
Click here to see our review of Sai Mai Restaurant.
Kevin Crowell ~ Détente Restaurant
Kevin Crowell is chef/owner of Détente, in downtown Edgartown’s Nevin Square. The restaurant specializes in using fresh local ingredients in inventive ways.
Kevin started by making fresh pasta, demonstrating how to shape it into both gnocchi and ravioli.
In addition, he shared techniques to cook both hake and blackback flounder filets, and a romesco sauce made with bread, almonds and peppers.
His seared bay scallops were served on top of a cauliflower puree with brussel spouts and sliced grapes. Kevin’s sense of fun, coupled with his skill and ease in the kitchen really make you believe you can create beautiful restaurant quality dishes at home.
Click here to see our review of Détente Restaurant.
Judy Klumick ~ Head Cook at Morning Glory Farm
Judy Klumick spent the last twelve years as the kitchen manager of Morning Glory Farm, and has recently stepped down to become head cook so she can focus of her love of food.
She prepared what she referred to as “peasant food”, arepas and a dish of roasted poblano peppers, beautifully illustrating how to transform fresh, simple ingredients into truly delicious meals.
The Arepas, made from corn flour, had a butternut squash, turnip and chipotle filling and were topped with tomatillo sauce, sour cream and cilantro. Next, she ran through the steps involved in roasting, skinning and stuffing the poblanos, as well as making a cinnamon sauce to finish them off.
Check out LeRoux’s Facebook page for a schedule of up-coming demos. Attendees receive a special 20% discount on items purchased the day of the demo (excluding electronics).
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