COOKING WITH CHEF BOB
By Ann Marie O'Toole
2010 has finally arrived in Penang with "FoodFriends Christmas
Cooking with Chef Bob" at the E&O Hotel.
Friday morning November 19th, seventy five ladies arrived at
the E&O for what was yet another Fabulous FoodFriends morning
of Christmas cooking, cocktail making, table napkin design,
and delicious food sampling, presented by Maggie T. & Chef
Bob and his team.
Maggie T. was there early to put the finishing touches to what
was another marvellous Fun FoodFriends Event.
could hear the "Ohs!" and "Wows!" as we
entered the room to the cheerful sound of Christmas Music and
the seasonal atmosphere with wonderful Christmassy smells &
aromas of candles, decorations including large ice carvings
of a Christmas Tree and a Snowman complete with sun glasses
a hat and red bow tie!
were several tables decked out elegantly with beautiful china,
depicting various Christmas table designs and layouts. Waiting
to tempt our test buds was a magnificent scrumptious buffet
breakfast including lots of Christmas goodies, mini mince pies,
Christmas stollen, cookies and cakes.
everyone was seated but still enjoying their Coffee/Tea and
goodies, Maggie T. welcomed everyone and introduced Chef Bob
and his team. Chief Bob was his usual charming, fun, witty self
and within minutes he had all the ladies eating out of his hand,
laughing, joking and enjoying his demonstrations.
each had recipe leaflets, notepaper and pens to jot down all
the interesting and valuable information he would pass on to
us. All eyes and ears were hung on his every word as Chef Bob
carefully explained while preparing his dishes.
was 'Salmon and Avocado Tartare' a simple but beautifully presented
creation, which I myself will definitely try.
Second Dish 'Duck Foie Gras' the Duck Foie Gras was marinated
by placing the trimming and pieces into a vacuum bag with the
marinade of red wine vinegar and sugar; then drained and left
at room temperature for a short time. After seasoning it's ready
to be Terrined. Line Terrine with cling film and press Foie
Gras into mould, wrap and cook in water bath at 100?C for 3mins.
Then put into ice water for few mins. and keep in fridge.
Chef Bob did 'Rolls Hillside Lamb Lyon' using one lamb-rack,
he marinated it with fresh garlic, fresh thyme, fresh rosemary,
mint sauce, black olives, salt & pepper. He then seared
it in hot pan and finished it in the oven for about 8-10mins.
me, the smell was divine! We all had a sample of this delicious
lamb. To finish his cooking demo, Chef Bob made some beautiful
Bob then went on to give us some valuable tips on cooking the
perfect Christmas Turkey, stuffing, gravy and veg. Now it was
time to learn how to carve the turkey properly - chef style.
He first removed the wings, then the legs; Chef Bob then showed
us where we should find the wish bone on the turkey. He cracked
the bones just below the wish bone and removed the bottom half
of the turkey. He was then left with the plump turkey breast
easy for carving again we enjoyed tasting some of this juicy
was a standing ovation and cheers from all the ladies as he
finished his demo, and Maggie formally thanked Chef Bob for
his wonderful and light-hearted exhibition, which made everything
look deceptively easy.
it was time to sample some drinkies after all that food sampling;
Cocktails - By Calvin & Maggie T. As Calvin shook up the
cocktails a la Tom Cruise, there was clapping and shouts of
encouragement from the floor. The cocktail shots were downed
quickly, with the ladies looking for "more, more"!
Maggie lent a hand also a mean cocktail maker. Shoulder to shoulder
they shook-up those cocktails to the clapping of their audience,
which drank them as fast as the glasses were poured and put
on the agenda it was time to learn how to fold a napkin professionally;
one in the shape of a swan, and one in a shape of a butterfly.
This was harder then it looked. Each person was given starched
linen napkins and had to follow the instructions carefully.
Few got the desired result, and most, myself included, got lost
half way through, but it was a lot of fun.
all the demos over Maggie T. thanked everyone who took part
and also gave a special "well done" to the hotel for
another fun filled FoodFriends Christmas Cooking Morning at
the E&O Hotel.
it was time for our FoodFriends Lunch and a couple of glasses
of wine. What a morning of fun, food, drinks and lots of Christmas
goodies. We Foodie Friends are already looking forward to next
year's Christmas Cooking with Chef Bob.
very generous invitation was then given to all present to attend
the E&O Christmas Tree Lighting on 1st Dec. Wow attending
FoodFriends is always exciting!
& Oriental Hotel
Lebuh Farquhar, 10200 Penang, Malaysia
Tel: +604 222 2000
Fax: +604 261 6333
Suite Reservations and Enquiries
Fax: +604-261 6333
and Catering Reservations & Enquiries
Sales & Marketing Department
Fax: +604-261 2966