The Chefs’ Table Series features Manny Sifnugel, well-known chef/owner of Masona Grill located in West Roxbury wowed the live audience at the Sons of Italy in Roslindale with his Peruvian-influenced two dishes: Shrimp & Avocado Timbal with spicy mayo and micro arugula, and Pork Tenderloin with black bean tacutacu and sweet plantains. Chef Manny gives us some great tips on how to prepare beets, and shows how simple it is to make the Shrimp & Avocado dish once the ingredients have been chopped and prepared. The last dish Chef Manny prepares Pork Tenderloin has many tasty new ingredients for the home chef to experiment with and enjoy.
Wine Pairing: John-Paul Kaminga, wine sommelier and manager of Blanchard’s Wines and Spirits pairs an Austrailian wine with the two dishes Chef Manny made. The 2013 Brokenwood Semillon Hunter Valley, a white wine high in acidity offering citrus notes compliments the dishes very well.
Chef’s Tip: On this cooking episode, Steve LaCount, chef/owner of Chiara Bistro in Westwood, MA shares with us two culinary tips: knife cutting skills and safety, and how to use a Food Mill to make mashed potatoes.
Nutritional Tip: Margery Gann, registered dietician, and Care Management Director at Ethos in Jamaica Plain provides us with two nutritional tips: portion size and servings – she educates us with some very useful and healthy tips that we should all consider when it comes to choosing foods. Margery’s next tip focuses on sodium.
Restaurant Interview: Carol O’Connor visits Chef Manny Sifnugel at Masona Grill, and Manny shares how he became a chef, his concept and cuisine at Masona Grill.
RECIPES:
Mix rice and beans with very little broth. Needs to be sticky