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Czechvar Consommé with Snow Coconut
Foam
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Ingredients: |
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1 Tbsp of sesame
oil
1-cup yellow onions,
diced
1-cup carrots,
diced
2 cloves garlic,
minced
1 Tbsp fresh ginger,
minced
1 bay leaf
1 pint Czechvar
Beer
1-quart chicken broth
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Preparation: |
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Heat the sesame oil in
large sauté pan over medium high heat.
Sauté the onions until translucent, add
carrots, garlic, ginger and bay leaf and
sauté until golden brown. Add a 1-pint
bottle of Czechvar Beer and let reduce by
half, about 10-15 minutes. Add chicken
broth and reduce again by half,
approximately 30 minutes. Strain mixture
through a fine sieve and divide into
serving glasses.
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Snow
Coconut
Foam
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Ingredients: |
2
cups heavy whipping
cream
1-cup
coconut milk
1 tsp Chinese five
spice powder
½ tsp sea
salt |
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Preparation: |
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Combine
all ingredients in the bowl of stand mixer.
Whip on high speed to a soft peak. Divide
between serving glasses to top consommé and
serve.
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Created by Chef Marc
Felix
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Enjoy!
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Chef Marc Felix and Master Brewer Guillermo
A. Moscoso - Photo by J. C.
Romero
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Calendar of
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Look-out for
Chef Marc
Felix’s
upcoming
book
"
The Mad
Chef,
Unleashed
and
Dangerous"
Coming
Soon!
Read
More
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NEWS
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Stay
Tuned
Soon you
will be
able to
enjoy here
the
new,
Marc’s
videos!
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Visit
Chef Marc
Felix's
New Photo
Gallery
Click
Here
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Deidre
Pujols
cooks
with
Chef Marc
Felix
Click
Here
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Master
Brewer
Guillermo
A.
Moscoso
and Chef
Marc
Felix
join forces
to
demonstrate
how
delicious
can
be…
"Cooking
with
Beer"
Click
Here
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Chef
Marc
Felix’s
artistic
collaboration
around
the
world
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Mimi
Oka
and
Doug
Fitch
have
created
multi-sensory
experiences
known
as
Orphic
Feasts.
They
both
went
to
cooking
school
in
Paris.
Together
they
emerged
as
the
world's
only
sustenance
artists,
making
works
of
art
in
edible
media.
Please,
visit
their
Web
site
and
enjoy
Mimi,
Doug
and
Marc’s
exceptional
work
of
art.
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WWW.ORPH.COM
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KSDK-TV
News
Channel
5
ST. Louis,
MO.
Chef MArc
Felix's
Live
Interview
with
Jennifer
Blome
Read
More...
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Raised in
the Savoie
region of
France,
Chef Marc
Felix is a
graduate of
the
prestigious
Le
Fontanile
Ecole de
Cuisine
His resume
includes
award-winning
competitions
in France,
guest
chef at
The
James Beard
House
opening
five-star
restaurants,
launching
three
Ritz-Carlton
hotels
and
a special
events chef
for
Anheuser-Busch
Companies
Now,
he can
be
your chef
as
well!
Learn
How...
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