"Don't waste your money on extra virgin oil" to sear salmon: The oil cooks off.
That tip and more came from Chef Aaron Wilson, who gave cooking advice to diners as he prepared a recent four-course meal for the members of the Business and Professional Association of Western Delaware County at the Inn Keeper's Kitchen. Wilson explained that grapeseed oil was his "go-to oil" for cooking.
Freshness is the key, Wilson explained. Fish and meat are brought in from Philadelphia and Lancaster markets every day.
When the filet is fresh, you can feel comfortable leaving it on the counter until it becomes room temperature. Wilson explained that you don't want to be cooking – and therefore drying – the meat before bringing it to room temperature.
The Business and Professional Association of Western Delaware County meets once a month at different locations. BPA is dedicated in the pursuit of guiding and assisting new and existing businesses for sustainable growth and prosperity of the Western Delaware County region.
Every spring, it holds a meeting at the Inn Keeper's Kitchen. The event represents a special treat only for members, who enjoyed a first course of mixed baby greens with white balsamic vinaigrette.
The second course was pan-seared salmon with sun-dried tomato vinaigrette. For the fish course, chardonnay or pinot grigio wine was recommended.
The third course was a petite filet with cabernet jus, oven-roasted fingerling potatoes and grilled asparagus. The wine recommendation was cabernet or pinot noir.
All phases of food preparation were photographed and shown on a television screen throughout the dining area.
Chocolate mousse cake was served for dessert. The group then sang "Happy Birthday" to Joe Westwood, one of its members. It was a happy day for all.
Photographs were taken by Sofia Clinger, owner of Countryside Coiffures.
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