Wind Creek Casino Cooking Classes
- Wind Creek Casino Cooking Classes
- Wind Creek Casino Cooking Classes 2020
- Wind Creek Casino Cooking Classes 2019
- Wind Creek Casino Cooking Class Atmore
Welcome to Wind Creek Casino and Hotel Atmore! Our amenities include a AAA Four-Diamond-rated luxury hotel, world-class Spa, gourmet culinary studio, infinity pool, outdoor amphitheater, movie theaters, arcade, yogurt shop, multiple dining venues including the top-rated steakhouse in Alabama, and an RV Park. Of course, we also have great gaming. Don't have an account yet?
Cook's Corner: DeCambra enjoys his ‘dream job' at Wind Creek Casino
Published 3:51 am Wednesday, February 4, 2009
Wind Creek Casino Cooking Classes
By Staff
Few cooks in South Alabama will have an opportunity to sit at the bar or in the audience while Emeril Lagasse or Paula Deen prepare a meal and teach techniques to would-be chefs.
With the July opening The Cooking Studio at Wind Creek Casino, residents in this area will have an opportunity to learn from a master chef.
Jay Dorris, PCI Gaming president and CEO, said the South is all about good food.
Chef Stafford DeCambra, a Culinary Olympics gold medalist, will be conducting the demonstrations and cooking classes at the Atmore facility.
DeCambra demonstrated how the new Cooking Studio will work during a recent event. The studio will feature top-of-the-line cooking appliances provided by Wolf and Sub-Zero.
Rob Maxam, vice president of sales for Wolf and Sub-Zero is looking forward to providing appliances for the Studio setting.
During the recent demonstration, DeCambra prepared a dish that used unique ingredients and gave a glimpse at the master chef's heritage.
DeCambra also provided a recipe to those on hand for the demonstration using some of the same ingredients and techniques found in the recipe prepared for the event.
Pan-Seared Red Fish with Lump Crab Meat and Hollandaise Sauce
Hollandaise Sauce:
2 egg yolks
8 ounces clarified butter
2 teaspoons fresh squeezed lemon juice
Dash Tabasco sauce
Place egg yolks in a non-reactive stainless steel mixing bowl over a double boiler. Begin whisking in a figure-eight motion being careful not to get the yolk too hot, as it will scramble. After about three minutes of whisking, the yolk should be pale yellow and have a thick consistency called a “ribbon.” At this point, whisk slowly while adding the clarified butter in a slow, steady stream until the clarified butter is incorporated. Season with lemon juice and Tabasco sauce. Salt and pepper to taste. Keep warm for service.
Pan-Seared Red Fish and Crab Meat
1 8-oz. red fish filet
2 tbsp. oil for searing
Seasoned flour, as needed
Egg-heavy cream wash, as needed
2 tsp. unsalted butter
1 tsp. fresh minced garlic
2 tsp. fresh minced shallots
2 oz. jumbo lump crabmeat
1 tbsp. fresh, finely chopped chives
Preheat oven to 375. Heat a heavy bottom saut
Wind Creek Casino Cooking Classes 2020
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Wind Creek Casino Cooking Classes 2019
By Staff Kerry Whipple Bean-Publisher (Ext. 122) kerry.bean@brewtonstandard.com Lisa Tindell-News editor (Ext. 114) lisa.tindell@brewtonstandard.com or newsroom@brewtonstandard.com Lydia Grimes-Features reporter (Ext.... read more