A famous chef walks into your home, analyzes its cooking area, evaluates your pots and pans, asks some smart questions about your preferences and cooking style, and then shows you how to get the most out of your culinary resources. That’s the premise for Cooking with the Stars™, a new program featuring Iron Forge Inn chef-proprietor and Culinary Institute of America graduate, Erik Johansen, who helps cooks get the most from their new kitchens.

“Finding the right balance between lifestyle and diet is a challenge in today’s society,” remarked Johansen during a recent visit to Warwick, NY residents, Judy and John Hicks, and their guests. Johansen prefers using fresh produce from local farmers, and frequently lets the seasons influence his choice of menu. “You can maximize flavor and freshness when the produce is local,” he added, “and not traveling an avg. of 1,500 miles from sources typically found in supermarkets.”

On this evening, the group selected the gourmet meal option, so chef Erik has come prepared with a seven-course menu, featuring hors d’oeuvres served with a ginger/lavender glaze, and a braised chicken leg with chestnuts and lemon parsley, wrapped in a wonton. As Erik describes various cutting techniques and cutlery, the group huddles closer, spellbound, as he goes on to describe how this region is brimming with extraordinary dairy farms, crop farms, and orchards that can provide unique provisions for memorable feasts.

After Judy Hicks asks Erik to describe the pots he is using (‘thick, stainless steel bottom for even heat”), he explains how her kitchen layout has many desirable features that include large preparation areas, convenient placement of sinks, and good lighting. Cooking with a gas range is one of his preferences, he admits, as is an electric oven.

Later he completes the preparation of the menu with a tasting of seasonal soups, crisp seared scallops (with sautéed fennel, sweet autumn squash, and truffle vinaigrette), Labelle Farms duck breast with chestnut ravioli in an apple cider reduction, with green beans. This was followed by a candied Warwick apple with bourbon Anglaise and spiced cider syrup.

If you would like to learn more about Cooking with the Stars and have a famous chef bring his or her knowledge into your kitchen, contact Peter Lyons Hall, Warwickinfo.net, at 845-258-1010.