By COLlive reporter
The Sisterhood of Chabad of Brooklyn Heights, headed by Shternie Raskin, hosted an elegant and exciting cooking event with Mark Hennessey, Executive Chef at Le Marais kosher steakhouse.
Everyone at the event and was amazed by Chef Hennessey’s cooking tips shown at the Thursday night event held at Congregation B’nai Avraham.
Hennessey introduced the sous-vide cooking method and explained the taste benefits and science behind cooking with it and utilizing the hot water bath to produce tender meat evenly cooked through.
John Bernstein, an experienced home cook and attendee pointed out that “juicy boneless chicken and thick slab of tender-dry aged ribeye were cooked just right and then seared in a hot pan were delicious and filled with flavour”.
The room was filled with the amazing aromas of seasoning’s, basil, and olive oil from the cooking of chicken and steak made right there. Mendy Raskin commented that “the chicken was soft, tender and perfectly seasoned and the usage of the hot water bath cooking method was quite unique.”
Everyone enjoyed the different types of wine and dips served by the Sisterhood as well. Eliyahu Raskin went around and made sure everyone had a full cup of wine and tasters.
“It was amazing to learn how to make a perfect chicken breast tender, juicy, and just as delicious as dark meat chicken,” reported one of the participants.
The meal concluded with poached pears cooked in red wine and a light fruit plate.
Rabbi Aaron L. Raskin thanked Hennessey for the beautiful and flavourful evening and complimented him for the wonderful cooking tips.
After the presentation chef Mark Hennessey handed each attendee a signed copy his latest book “Le Marais: A Rare Steakhouse…Well Done.” Attendees went home filled with new exciting cooking methods to share with others while holding their new cooking companions. Many stayed to ask personal questions and to enjoy some more wine and appetizers.
