On May 15, Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey, PA put on a cooking demonstration at the Watson Supply warehouse in Harrisburg. Everything was cooked in a Chicago Brick Oven, which is a wood fired oven that is used outside. The point of the demonstration was to show that wood fired ovens are extremely versatile cooking tools, and tons of fun to use, too. Many people think that wood fired ovens are only good for making pizzas. Wow, did Joe prove THAT wrong!
Our guests got to experience first hand how to prepare and cook Blackened Georges Bank Scallops, Herb Roasted Pork Tenderloin, Fire Roasted Asparagus with Toasted Almonds, and Roasted Fingerling Potatoes with Shallots and Fresh Tarragon. Since we had some extra time, we also prepared a dutch oven chicken and a couple of pizzas (which are cooked right on the floor of the oven).
Everybody had a great time, and we all learned a lot about cooking, particularly the capabilities of the Chicago Brick Oven. If you have ever thought about getting one of these (or are thinking about it now!), why not attend one of our upcoming cooking demonstrations? Click on this link to go to the registration page. http://outdoorcooking.eventbrite.com
Here is the menu for our next demonstration, which will be held on June 17th:
- Chipotle Shrimp & Andouille Sausage Kabobs with Avocado Sour Cream
- Marinated Flank Steak
- Fire Roasted Peppers with Basil Vinaigrette
- Roasted Russet Potato with Cilantro Butter
Here are a few pictures from our May event...