What do a group of chefs do when they gather for a conference? We cook!
I'm grilling grape tomatoes on the flattop for Chef Bob Vaningan's Grilled Vegetable and Black Quinoa Salad.
We grilled fennel, red onion, red, green and yellow bell peppers, pears and green apples on the flattop for the salad. After chilling the vegetables, Chef Bob diced them. The salad will be served to conference attendees at lunch tomorrow.
Chef Bob prepares a mire poix for a vegetable stock. He used the stock to simmer the quinoa in.
Chef Ira Krizo sautes onions and mushrooms for a dish. Chef Ira is the chef for the Canby Grove Camp and Conference Center.
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