Inspired by my mentor and idol, Rosie Hawthorne, I have been looking for the chance to attend a cooking class in my hometown. And while I eschew reading the physical copy of our local newspaper, I do keep track of the local goings-on in town via the newspaper's web site. Lucky me, since the news item announcing that the Indiana University Club was hosting a Cooking Demonstration and Lunch with Chef Steve Mangan. Now, how could I refuse?
So, of course I signed up for this delightful (and non-chicken! event).
Chef Steve Mangan, who has recently been nominated and elected "Hero of the Year" by Sodexho, a food service provider. The Hero of the Year acknowledges those in the food industry who go above and beyond their duty to help those who are in dire need.*
*Paraphrased as the blog writer does not know shorthand and was too busy trying to take pictures to pay much attention to taking notes. But trust me, this man has done good.
Chef Steve Mangan , is the General Manager of Dining Services at the IMU.
Steve Mangan brings over 25 years experience to the IMU. A graduate of the Culinary Institute of America, Certified Executive Chef, and experienced restaurateur, he enjoys bringing great food to varied venues at the IMU. Mangan enjoys working with young adults and exposing them to new tastes and experiences. Living in Bloomington with his wife Betsy, he enjoys bicycling, and many types of musical endeavors. *
*Taken from an official Indiana University Club release.
I think I'm jealous?
Ooh, now that's a professional mise en place.
Be still my beating heart.
Blueberry syrup (blueberries simmered with sugar and lemon juice)
Grilled Salmon Fillet (for 6)
Chef Mangan commented that there is a reason that Hoosiers generally don't like seafood: we tend to overcook the fish! He cautions us to not overcook the fish.
Four Summer Salsas