Now, I’ll be honest, although it has been operating for 10 years, I had never heard of it before. But, being close to the holidays and having the opportunity to sample some delicious food made by accomplished chef’s, I couldn’t turn it down!
I immediately learned that the Macy’s Culinary Council is actually a group of chefs from all around the county who share their tips, tricks and recipes. If you are a fan of any of the food or cooking channels that are available on cable then chances are you have heard of some of these chefs.
Our chefs during this event were Nancy Silverton, who is co-owner of Pizzeria Mozza and Mozza2Go in Los Angeles, as well as Osteria Mozza and Pizzeria Mozza in Singapore. She is also the author of several books; and Tom Douglas who co-owns numerous well known Seattle restaurants including Dahlia Lounge and is also the author of The Dahlia Bakery Cookbook (which I may be purchasing VERY soon due to the potential cookie recipes in there.)
Having never attended an event like this before I wasn’t sure what to expect so you can understand my surprise when after we checked in I was offered a glass of wine. MY KIND OF EVENT! For the record, I didn’t partake, since I had my daughter with me.
During the event both Nancy Silverton and Tom Douglas share with us their tips and tricks in the kitchen as well as some of their favorite recipes. They were both entertaining and extremely personable which is important to me at these types of events. What I loved the most, other then eating all the great food, was hearing them share about about how they celebrate their holidays and the stories behind some of their recipes. For instance, Tom showed us how to make his grandmothers crab dip. He did admit that he has altered it a bit over the years, but that didn’t take away from the touching memories he shared of cooking with her in the kitchen.
In short, this event was filled with entertaining stories, great cooking tips, and amazing food. To see if there are events like this one coming to a Macy’s near you visit the Macy’s Culinary Council website.
And scroll down to see the a recipe for Shaved Brussels Sprouts Salad courtesy of Chef Nancy Silverton (and my favorite dish of the day!).
- 4 lbs Small brussels sprouts, outer leaves removed and core sliced off, shaved very thinly on mandolin
- 1 cup fresh mint leaves, sliced
- Dash of salt
- 2-3 whole lemons
- 3/4 cup extra virgin olive oil
- 6 oz pecorino romano
- 1 cup whole almonds with skins, toasted and coarsely chopped with freshly cracked black pepper to taste.
- In a large bowl, combine the brussels sprouts and mint, and season with salt. Squeeze the juice of 2 lemons and pour over the olive oil, and toss to combine. Taste for seasoning; add more salt or lemon juice if necessary.
- Grate a thin layer of pecorino over the plates, using a course grater. Divide the salad equally into mounds on top of the cheese. Gently flatten the mound to make an even circle, grate the cheese over and top with the chopped almonds. Then finish with a drizzle of olive oil, a squeeze of lemon, and dash of cracked black pepper.
Disclosure: This post was sponsored by Macy’s Culinary Council in collaboration with Everywhere, LLC.