FARM TO TABLE – CAESAR DRESSING

Caesar Dressing (ca.2l)

20 g garlic
40g anchovies
40g Dijon mustard (smooth)
20ml Worchester sauce
125ml sherry
80ml white balsamic
400ml vegetable stock
20 cooked egg yolks
40g citrus salt
20ml Tabasco
40ml rice vinegar
40ml mirin
160g grounded parmesan
Combine the ingredients above with a stick blender.
0.8l grape seed oil
160ml olive oil

Keep mixing while slowly pouring the oil and an emulsion.
Use per 2l add 15g xantana gum to secure emulsion.
For more details on dining in PeakFine click here

About CHEF MARCO HERBERGS:

After receiving his Diploma as Master Chef of Professional Education and Training in 2004, Chef Marco Herbergs held the prestigious position of Executive Head Chef at the Treculinari AG, Restaurant Loewen in Meilen Switzerland until 2011, which was when he and his family made their life-long dream come true and immigrated to Canada. Their pursuit of a bounty of season ingredients, world class wines and the relaxed outdoor lifestyle is what led them to the Okanagan. Marco has honed his skills in some remarkable restaurants including Gasthof Loewen in Switzerland and the Fairmont Chateau Lake Louise. With over 17 years of experience in managing different Hotel Kitchens, he is an extremely motivated individual who strives for excellence in all areas of his life, which has been a strong attribute to his successful career as a Chef. His love for haute cuisine has him emphasizing local products and good quality which leads to good living. Chef Marco shops locally when possible and sources out the best product for each menu item to create the ultimate dining experience.

Monday, April 04 2016

Posted by: CHEF MARCO HERBERGS

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Farm to Table

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