A day of great food and innovative cooking demos took place at the KitchenAid Urban Kitchen at Taste Talks Brooklyn, the innovative food festival and culinary symposium curated by Chef Sean Brock, earlier this month.
The day kicked off at the Urban Kitchen Stage with a delightful chicken and waffles brunch from Brooklyn Pies N Thighs. Using the KitchenAid Artisan Mini Mixer, the team from Pies N Thighs made a cinnamon butter to top fresh waffles which they served alongside fried chicken to the eager brunch participants.
Next on the menu was a Mexico’s treasured national dish, mole by Enrique Olvera. Olvera has widely hailed as one of the most innovative chefs cooking today. His Mexico City restaurant Pujol is ranked as the World’s 20th best in this year’s annual list. At Olvera’s first American restaurant, Cosme, has been a must-go in New York City since it opened in 2014. Olvera spoke on the complexities of Mexican gastronomy, his methods of cooking with chiles and a taste of what goes into his legendary mole .
Freshly made pasta followed, made by Chef Kevin Adey of Michelin-rated Faro . With the KitchenAid Pasta Roller and Grain Mill he demonstrated one of his inventive dishes (a Cecamariti made with oberkulmer spelt served with cauliflower and summer truffle), using grains sourced from an upstate farm and milled in house.
Chef Patti Jackson from Hudson discussed Florian red corn meal, and used the KitchenAid Artisan Mini Mixer to whip up a dish of rare Lima beans, extinct-til-last year pigeon peas, marigold, pawpaw and Quaker pie squash purees.
Finally, Chef José Ramirez-Ruiz of “vegetable-forward” Semilla Restaurant in Brooklyn served up fresh vegetables on the stage, followed by a delicious one-of-a-kind torte made by Chef Al Di Meglio of Barano .
The KitchenAid Urban Kitchen brought countless #MiniMoments to life at Taste Talks Brooklyn, not to mention some of the best food at the festival!
To learn more about the Mini Mixer, please visit minimoments.com