What happens when a community of food writers gathers together under one roof? Well, they cook, they write, and they eat. Last week, under the literary and culinary auspices of CooknScribble, a virtual tribe of writers, storytellers, documentarians, and artists, united by their passion for food, gathered in Venice Beach to do what they do best: cook, share, teach, and, of course, eat. Very well.
This was easily achieved. Chef Kian Lam Kho, Chinese chef extraordinaire, cooked up an Asian feast, with delectable recipes from his IACP award winning cookbook Phoenix Claws and Jade Trees: Essential Techniques of Authentic Cooking, along with a little inspiration from Shannon Kinsella, chef, writer and Culinary Development Manager of Gourmet Garden. We were in for a treat.
While Kian displayed his cooking techniques and knife skills (as he masterfully prepared a meal for 20), content soothsayers Libbie Summers, Irvin Lin, Amy Halloran, and Leah Komaiko were on hand to give realtime video, photo, styling, interviewing, and branding tips. Meanwhile, the kitchen sizzled and grew steamy and fragrant.
Patience was a necessity. As the massive wok heated up, the intoxicating aromas of ginger, lemongrass, chile, and garlic, transmuted into a swirling dervish of scent and steam, ramping up hunger and dissolving self restraint. To pass the time and deter the urge to scarf down Kian’s mise en place, we got busy practicing our styling and photo skills with products supplied by Gourmet Garden, Elevate Superfoods, and Kerrygold.
Thank you, Molly O’Neill and CooknScribble!