Peter Graben's house for my ManChef lesson
I wanted to recreate a dish I had when I was 14 years old, a dish that turned me on to fine food. I tasted it at Leone's Quo Vadis restaurant in London's Soho district. The restaurant is still there but this dish - Fillet of Sole with Sauce Ste. Michelle - is no longer on the menu. It's poached Dover sole with a sauce of fish stock, cream, egg yolk and diced red pepper. Peter and I made it together. It tasted great but it wasn't the dish I remembered. I guess you can't go home again. We drank a bottle of Drouhin Vaudon Chablis 2010 (pale straw colour with a greenish tint; green apple, minerally nose; medium-bodied and fresh and lively on the palate; crisply dry with a lemony finish (89)).
Leading Canadian wine writer,
Tony Aspler, The Wine Guy.
ManChef Peter Graben
How do you learn to cook the food you want to eat? A solid base of cooking skills is key. When it comes to mastering your favourite foods, nothing comes close to actually watching chef's demonstrate it right in front of you.
In the ManChef Cooking School, our award-winning chef will change your life. You'll quickly learn how easy and delicious healthy cooking can be. New to cooking? No worries...these cooking classes teach all the basics including basic culinary skills, knife handling and core techniques like steaming, sautéing and roasting.
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Peter's Cooking Tips & Tricks
It's no small potatoes
To keep potatoes from budding in the bag, put an apple in with them.
Check out Episode 3 of Peter's
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