AFC's Chef Sara La Fountain In Malaysia
all images by Ms Teri Wong with kind permission of AFC
At
a recent cooking demo and food sampling session organized for the press by the
Asian Food Channel (AFC) and American Express, American-Finnish celebrity chef
Sara La Fountain proved that she’s not just another pretty face. The guest star
of “Perfect Day” and “New Scandinavian Cooking” whipped up uniquely
Scandinavian dishes and had her enraptured audience of food writers and critics
literally eating out of her hands with her deadly combination of brains and
beauty.
Sara’s
a chef, model, entrepreneur, author, columnist and blogger all in one mighty
tasty package. Now based in Finland, she is a popular media personality who
hosts her own cooking show, Avec Sara.
She
also finds time to run a catering service and a cooking school and maintain her
blog - Passion for Fashion & Food and is a food columnist for several
newspapers and magazines in Finland. Sara has also published several books
– A la
Sara, her first
book, earned her
the prestigious Gourmand
World Cookbook Award in the “Best First Cookbook” category.
Sara
has also released a recipe book, Perfect Day, which features three other
Scandinavian chefs from the popular television show of the same name. After
four years of hard work, Sara launched her second cookbook titled Passion for Food,
which focuses on food that is easy to prepare and influenced by the different
seasons in Finland.
Sara
trained at The Culinary Institute of America, the world- renowned culinary
school in New York.
For
the cooking demonstration and sampling, Sara effortlessly conjured up Goat
Cheese Salad with Beetroot, Dark Sweet Bread Croutons, Marinated Red Onions and
Blueberry-Balsamic Vinaigrette, also known as “Forest Salad” in short, for her
1st dish.
Finland’s
seasons influence the type of food eaten at different times of the year. The
blueberries (a Finnish favorite) and beets are an indication that the northern
summer has finally arrived and are a great addition to the salad that “looks
like a painting”, to quote Sara.
She
followed this up with Fried Fish with Summer Potato Vegetable Salad and then
ended on a sweet note with her Summer Pavlova with Passion fruit Cream served
with Strawberries and Pistachios
The
main course looked deceptively simple but hid a subtle blend of flavors where the
diced potatoes were hugged by a creamy horseradish and mayonnaise dressing. The
fried fish fillet was crunchy on the outside and juicily moist on the inside.
The
sprig of dill as a garnish complimented the horseradish to provide an aromatic thrill.
A clever topping of luxurious Salmon roe led to fireworks of flavor in your
mouth. The Finns are
avid seafood eaters due to the many lakes found in Finland.
As
Sara crafted the meringue for her Pavlova she recalled the anecdote where it was
actually invented in Australia when Russian ballerina Anna Pavlova visited. In their
search for a light and dainty dish reminiscent of the diminutive ballet dancer
the Aussies created this desert from meringue and fruity toppings. Of course
Sara’s creative take on it resulted in a riot of tastes, colors and textures
that flirted with the palate.
Sara’s
focused approach to cooking is best summed up in her philosophy: “The ideas
must be clear and distinct; with clear themes suited for the type of person.
Food must be easy to prepare, shared amongst friends, with the most important
spice being love.”
So
what does Sara do when she’s not cooking? Why she is designing a signature line
of dinnerware called Á la Sara for the Finnish kitchenware company Luhta Home
and also a line of professional kitchen shoes with colorful prints for the
Swedish company, Ejendals, of course!
If
you think Sara keeps herself busy, her casual comment about intending to take
up DeeJaying and then simultaneously cooking, dancing and playing music for her
audience on day would have sent multi-taskers and overachievers into a paroxysm
of ecstasy.
No
prizes for guessing which writer’s television set is going to be permanently set to
the Asian Food Channel, 703 on Astro henceforth.
0 Comments:
Post a Comment
<< Home