Every Year in Park City, UT, some of the brightest stars of the culinary world gather to impress the attendees of the Sundance Film Festival. Parind Vora of Restaurant Jezebel in Austin, Texas was one of the culinary masters on hand.
Chef Vora took some time to show us one of his favorite dishes: Muscovy Duck Breast, smoked, seared, and served with a tomatillo and Goji Berry Chutney over a bed of cheese-and-nettle flavored grits.
He’ll demonstrate how to smoke meat on a cooktop, proper searing technique, and tell you about his cooking philosophy. Plus, he’ll show you how to put together a beautiful plate!
If you couldn’t make it to ChefDance (we don’t blame you) you can still try out Parind Vora’s bespoke dining experience at Restaurant Jezebel in Austin: http://restaurantjezebel.com/
Or, you can see more of him on Bravo’s Best New Restaurant when they visit the Jezebel: http://www.bravotv.com/best-new-restaurant
Does this duck dish look good to you? Have you ever smoked meat at home? Does this dish look good enough to charge your husband/wife or Valentine a “little extra?” What other chefs would you like to hear from here on Tasted?
Let us know in the comments below!
ChefDance Sponsored by:
Marimekko: https://www.marimekko.com/
Castello Cheese: http://www.castellocheese.com/
Salt For Life: https://nuteksalt.com/our-salt
ChefDance was developed to coincide with the Sundance Film Festival, providing the perfect marriage of fine food and film ChefDance invites great guests, companies and chefs to celebrate food, culture and people in an exclusive setting, and we here at Tasted where delighted to be invited to come and talk to the chefs.
