Master Class is sponsored by Arctic Gardens.
In this episode of Master Class, sponsored by Arctic Gardens, Jeremy Leinen, CEC, Executive Chef of the Country Club of Rochester (N.Y.), skillfully navigates the challenges of a labor shortage by utilizing simple, readily available ingredients, specifically highlighting the versatility of vegetables and legumes.
He does so as he demonstrates how to prepare a crispy-skinned salmon with a saffron cauliflower purée paired with a warm 8-bean salad made with pickled shallots and tomatoes, a crispy cauliflower fritter and finished with a yuzu butter sauce.
Click below to view Chef Leinen’s crispy-skinned salmon with a saffron cauliflower purée paired with a warm 8-bean salad made with pickled shallots and tomatoes, a crispy cauliflower fritter and finished with a yuzu butter sauce..