A Taste of Coral Gables. Paola Mendez
mussels, 1 pound calamari, 2 pieces langoustine, and piquillo red peppers.
For a magical gastronomic experience, take a cooking class in the beautiful kitchen of the Biltmore Culinary Academy. This recreational cooking school is located inside the historic Biltmore Hotel and offers classes for adults and children. During the class, attendees learn by actively preparing a gourmet meal. At the end of the class, all the students sit and enjoy the dishes they cooked together along with a glass of wine.
The kitchen is a blend of industrial and designer motifs. It’s equipped with a professional stove in the center, and designer cabinets line the walls. Open walls in the kitchen are used as chalkboards, where teachers write out important instructions.
The Biltmore’s Executive Chef Dave Hackett takes the floor and lays down some ground rules of the kitchen before classes begin. You will learn important pointers, such as how to carry knives around the kitchen safely and keeping your station and floor clean to avoid slipping and accidents.
Then, it’s time to start cooking! The participants split up into groups, and each one is assigned a dish. Chef Hackett and several assistants walk around, answering questions, but the students do all the cooking. The menu is always delicious and all the recipes are creations of Chef Hackett.
Black Bean and Farro Cake
1 cup black beans, remove any stones or hard beans, soak overnight
6 tablespoons olive oil, divided
1/2 cup farro
1/4 cup yellow onion, chopped
1/4 cup celery, chopped
1 tablespoon fresh garlic, chopped
2 large eggs, beaten
3/4 cup coarse fresh bread crumbs
1 teaspoon fresh thyme
1/4 cup chopped cilantro
Sea salt as needed
Black pepper as needed
Sliced cherry tomatoes
Spaghetti vegetables (make using a mandolin)
1 medium zucchini
1 medium yellow squash
1 medium carrot, blanched and cooled
1 medium leek
1.Place the soaked black beans in a large saucepan, and cover the beans with two inches of water. Bring to a boil, then reduce heat to low and simmer until tender, about an hour. Remove from heat, season with sea salt, and allow the beans to stand for about 10 minutes prior to draining. Place in a shallow pan and allow them to cool.
2.In a separate saucepan over medium heat, add about a tablespoon of olive oil, then add the farro and lightly toast, stirring constantly, until it starts to brown, about 2 minutes. Cover the farro with water by a couple inches and season with sea salt. Simmer on medium heat until grains have begun to pop open and are tender, about 30 minutes. Drain the farro and place in a shallow pan. Allow them to cool.
3.Heat a small frying pan over medium heat, add two tablespoons of olive oil, add the chopped onions, celery, and garlic, and sauté until the onions are translucent. Season with sea salt and cracked black pepper. Once tender, remove from the heat and place them in a large bowl.
4.Add half of the black beans and farro to the onions, celery, and garlic mixture. Then add the two beaten eggs, coarse bread crumbs, sea salt to taste, and fresh thyme, and mix until well incorporated, adjusting seasoning as needed. Add the remaining black beans and mix in gently to incorporate.
5.Form the black bean and farro mixture into four large patties, cover with plastic wrap, and refrigerate for at least 30 to 45 minutes.
6.Heat a large, nonstick frying pan over medium heat. Add two tablespoons olive oil (more, if needed). Add the patties, and fry on one side until browned and crispy, about 4 minutes. Flip and repeat on the other side. Remove from the pan and set aside.
7.In the same large nonstick frying pan, add one tablespoon of olive oil, add the spaghetti, vegetables, and sauté until hot, season with sea salt and cracked black pepper.
Serves 4.
Parchment-baked Orange Ginger Wild Salmon
with Shaved Fennel, Cherry Tomatoes, and Shitake Mushrooms
4 wild salmon filets, 4 to 5 ounces each
1 cup shaved fennel
1 fresh orange
1 tablespoon fresh ginger
12 cherry tomatoes, cut in half
12 medium shitake mushrooms
12 chives (garnish)
8 ounces dry white wine
4 pieces square parchment
Olive oil as needed
Sea salt as needed
Cracked black pepper as needed
1.Ask your seafood provider for a one-pound-plus piece of salmon with skin on and scraped, to make sure the scales are removed, and double-checked for bones. Cut into four equal portions.
2.Microplane the orange, cut into segments, and set aside. Keep zest and slices separate.
3.Peel and microplane the ginger. Mix with the orange zest and olive oil to make a paste and set aside.
4.Shave the fennel very thin with your knife, slicer, or mandolin and set aside.
5.Cut cherry tomatoes in half and set aside.
6.Wash and remove the stems of the shitake mushrooms and set aside.
7.Season both sides of the salmon with sea salt and cracked black pepper, then smear a light coating of the orange ginger paste on the flesh side of the salmon.
Parchment Pouch Assembly
1.Place a piece of square parchment paper on your prep table, and rub the center with a little olive oil.
2.Place about 1/4 cup of the fennel in the center of the parchment and place the salmon on top of the fennel.
3.Arrange the vegetables (cherry tomatoes, shitake mushrooms) around the fish.
4.Place three orange segments on top of the salmon, and drizzle with a little olive oil.
5.Grab the corners of parchment, hold them up slightly to form a pouch, and add two ounces of dry white wine to each pouch.
6.Pull all four corners up, twist the bag closed, and bake in a preheated 325-degree oven for 15 to 20 minutes.
7.Carefully open each bag, and garnish with chive spears.
Serves 4.
Chef David Hackett
Chef David Hackett has been in the hospitality industry for over 35 years. Hackett’s experience as executive chef includes many prestigious properties and resorts, including the Westin Diplomat Hotel, Westin Charlotte, Mansion at Forsyth Park, Doral Golf Resort & Spa and the JW Marriott Dubai. He has competed in numerous ACF, Société Culinaire, Geneva Association Culinary Art Salons, and NICA ice-carving competitions throughout his career.