Last week I got an invite to a Macy’s Culinary Council event at Macy’s in downtown Boston. They taped a show with Ming Tsai for the Macy’s Great American Chefs Tour. It was great to meet some other bloggers and see Ming Tsai make a couple of dishes. The show will air on PBS later this year.
Ming did a great job demonstrating his dishes. We loved some of the tips he gave while cooking. He talked about using a salad spinner for drying pasta, and demonstrated how to cut bell peppers and ginger.
I also really appreciated how he talked cook books being inspiration. He said that it’s better to use fresh ingredients, even if that means you have to substitute some of what’s in a recipe. As a vegetarian, I feel like I’m constantly using recipes that contain meat as inspiration for meat-free dishes.
Thanks to Macy’s my hubs and I each got a gift card–so we used them for one of Ming’s latest books. I’m excited to try out some of the recipes…there are quite a few veggie options that look tasty. And others I’m sure we’ll use for inspir
I was also thrilled because of how excited my husband was about getting back into cooking after this event. He’s great in the kitchen (he’s definitely mastered the art of the omelette!), but I do most of the cooking. It’ll be fun to see what tasty dishes he comes up with after the inspiration he got from Friday’s event.
Overall, it was a great night. We’re excited about heading out to Blue Ginger, Ming’s Boston area restaurant! After tasting the food last week, I’m confident it won’t disappoint.