Is Dad a cooking enthusiast⢠Even the greatest chefs must first master the basics of dicing, chopping, clarifying butter and pan-toasting. The Culinary Institute of America has just released a DVD, "Basic Kitchen Preparation," to show home cooks as well as professionals the basic culinary techniques that are the foundation of every dish.
The disc features 30 different segments, separated into three categories: vegetable prep, flavor enhancing, and ingredient prep and handling. Within these are how-tos for making tomato concasse, roasting peppers, bouquet garni, brining, barbecues and marinades, whipping cream and egg whites, rehydrating beans and fruit, folding and tempering.
"Basic Kitchen Preparation" -- something to put on your Father's Day gift list -- is available for $99.95.
Details: Contact the institute's customer service consultants, 800-888-7850, or visit CIAProChef.com .
Eleven, Phelps to celebrate Chesapeake Bay fare
Eleven restaurant in the Strip District and Joseph Phelps Vineyards of Spring Valley, Calif., near St. Helena, have announced a wine dinner featuring Wine Spectator's No. 1 wine of 2005 -- 2002 Joseph Phelps Insignia -- beginning at 6:30 p.m. Tuesday.
Master Sommelier Joe Spellman, director of education at Joseph Phelps, will be on hand to present and discuss the wine selections, which include 2004 Napa Valley Sauvignon Blanc, 2004 Napa Valley Chardonnay and 2003 Monterey Le Mistral Rhone-style blend.
The six-course dinner, developed by executive chef Greg Alauzen based on the cuisines of the Chesapeake Bay area, features soft-shell crab, wild striped bass, Elysian Fields Farm lamb and chocolate Lady Baltimore Cake.
The cost is $140 per person, excluding tax and gratuity. Reservations are required.
Details: 412-201-5656
Slow Food spotlights sustainable fish
"Sustainable Fish: Fish You Can Feel Good About Eating" is the topic of a cooking class at Crate Cooking School and Cookware Store in Green Tree from 6 to 9 p.m. June 16. The event is sponsored by Slow Food Pittsburgh.
Leading the class will be cookbook Julie Mounts ("One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook") and chef Seth Morrison of Whole Foods Market. They will demonstrate how to clean squid, beard mussels and debone salmon, as well as offer an in-depth menu that includes wild Alaskan salmon.
The cost is $40 per person. Mounts' book will be for sale, and she will autograph copies. Books must be ordered ahead when reservations -- which are required -- are made.
Details: e-mail Jack Neemes, neemes@aol.com ; 412-343-7354
Food drive at Rock Bottom Restaurant
Rock Bottom Restaurant & Brewery has begun a six-day nationwide food drive to support National Hunger Awareness Day. In Pittsburgh, the program will take place through Sunday at Rock Bottom, 171 E. Bridge St. at the Waterfront in Homestead.
Guests will receive special brown bags to return filled with five or more nonperishable food items. Those who do will receive a $5 discount off any purchase of $20 or more. Items will be placed in bins in the restaurant, then donated to the Greater Pittsburgh Community Food Bank.
Details: Kelli Gaghan, 412-461-6177 or e-mail pittsburgh.banquets@rockbottom.com
