This is Caitlin Mateo, chef at Square 1682 restaurant in Rittenhouse Square, doing a cooking demonstration in Room 204C, the Garden to Table room, at the show. The set is really nice this year, thanks to Organic Gardening magazine. (See the box of fresh herbs out front. And OG editor-in-chief Ethne Clark moderates nicely - helpful, not intrusive.
Caitlin, a former fulltime gymnast who worked as sous chef under Chef Marcy Turney, is all about the freshest ingredients possible - herbs, lemons, vegetables, meat, olive oil, the works.
At her session this week, she made roasted acorn squash and French green lentils with a homemade hot sauce and roasted white beech mushrooms. She roasted the squash halves with thyme, star anise, clove, bay leaf and a cinnamon stick on them, cooked the lentils with diced yellow beets, carrots and shallots, and mixed up what looked to be one of the hottest hot sauces I've ever seen - piri piri - 8 rehydrated red chilies, 3 jalapenos, 8 cloves of garclie, red wine vinegar, water, olive oil , lemon juice, butter and stock, and smoked paprika.
This all had to be strained, as you can imagine. Without that important step, diners would have to go to the ER.