The popular Moana Masters cooking class ends its series for the year with butchery lessons and various cooking techniques that’s perfect for the upcoming holiday celebrations. Chef Colin Sato provides instructions and tips on breaking down a whole turkey and cooking the different parts using various techniques on Saturday, September 14 at noon – 2 p.m.at the Moana Surfrider’s oceanfront Beachhouse at the Moana – Grand Salon.
The experience starts with a welcome holiday cocktail and a turkey jook arancini with ginger and scallion relish – a perfect way to start the day and in keeping with the turkey theme.
Sato follows this welcome reception with his demonstration on turkey butchery where he breaks down the turkey and separates the breasts and legs from the bird which will be prepared using the sous vide method. A recipe card with step-by-step instructions will be provided so that attendees can refer to when preparing their next feast at home.
The rest of the turkey is broken down and Sato continues by cooking the breast and legs using sous vide – the technique of sealing food items in a vacuum bag or container with marinade, herbs and spices to prepare for the actual cooking of the food in temperature controlled water. Once the turkey is cooked to a perfect medium-rare throughout, the demonstration continues with a quick searing of the turkey in a hot cast iron skillet to give it a crispy and caramelized exterior. The results of sous vide are numerous and includes tenderness and enhanced flavor profiles. This technique allows the home cook to prepare food in advance for a party or for a quick meal during the week. In addition to cooking proteins such as pork, beef and poultry, the sous vide technique works well with vegetables and eggs.
Sato will also prepare the rest of the turkey including the carcass using other techniques. Guests will leave knowing how to prepare a turkey that’s moist and delicious and worthy of any celebration feast! Wine and cocktail pairing tips will be presented by mixologist Chandra Lucariello.
“Holiday cooking should be fun and easy. Guests will walk away from this class with a basic knowledge of turkey butchery and techniques that can elevate a holiday meal.” says Sato.
Following the demonstration, guests will feast on a family-style luncheon that includes a chicory & walnut salad with poached pears to start; Turket-ta (a take on the delicious porchetta) with bacon & brussels sprouts and roasted root vegetables. And for dessert, guests will be treated to Pastry Chef Carmen Montejo’s delicious and flakey apple and cranberry pie. Mixologist Chandra Lucariellopairs this meal with holiday inspired cocktails.
Each guest who attends this special Moana Masters class will receive a special goodie-bag filled with recipes and surprise gifts.
Moana Masters Cooking classes are held on a Saturday from noon to 2 p.m. at the Moana Surfrider’s Beachhouse at the Moana. Cost is $100 per person including gratuity, plus taxes and Box Office fees. Recommended attire is pants and closed toe shoes. Tickets are available at Honolulu Box Office. The price includes complimentary four-hour valet parking or self-parking at the Sheraton Princess Kaiulani parking garage.
.jpg){kind=tracking}
