Southwest Florida foodies and fans of celebrity chef Maneet Chauhan were buzzing about her recent visit to St. Charles Yacht Club in Fort Myers.
She collaborated with St. Charles executive chef and general manager Justin Fleming to create a four-course dinner to accompany her lively cooking demonstration Feb. 22.
Chauhan was born in India and graduated with high honors from The Culinary Institute of America before gaining worldwide fame on the Food Network.
‘More to Indian food than curry’
She won the Tournament of Champions twice, has appeared on “Guy’s Grocery Games,” “The Next Iron Chef” and is a judge on “Chopped.”
When designing a menu for her Southwest Florida dinner Chauhan said, “I wanted to show people there is more to Indian food than curry.” She also wanted to incorporate local ingredients like crab.
For her Malabar Coconut Crab Cake, Chauhan commanded the stage sharing her technique and giving tips for cooking and seasoning. At the same time, the kitchen staff was hustling to cook and plate the crab cakes for a seamless presentation. Guests enjoyed two generous cakes, served with savory panch phoran tomato chutney and mango curry leaf slaw.
Another delectable example of the Chauhan/Fleming collaboration was Vindallo Braised Short Rib. Beef is typically not found on the menu of an Indian restaurant but has always figured prominently at St. Charles, a members-only club that often has such culinary events open to the public.
Underneath the slow cooked meat was semolina grits seasoned with turmeric. The dish was topped with red cabbage pomegranate chow chow for layers of flavors.
More than just a dinner
A lighter dish in the line-up was Naanzanella Grilled Corn Chaat Salad, a riff on the Italian classic Panzanella, a Tuscan-style tomato and bread salad. Chauhan replaced the toasted bread with toasted naan and instead of just tomatoes, she added with golden beets, cucumbers, mint, mango chutney and yogurt-based sauce.
The evening was more than a dinner it was a show. Chauhan interacted with the crowd, entertained them with her colorful stories and commentary. She exuded passion for cooking and connection, taking time to visit every table and talk to every person.
Fleming said that was his favorite part of the night. “The food was amazing and the cooking together was cool, but watching her vibe and interact with people was bigger than I could ever have imagined,” he said.
Chauhan had the same enthusiasm working with the kitchen staff. Serious about getting flavors and textures just right, she still beamed with joy, laughing, dancing when the sauces and plates came together.
You could taste that joy in her food too. And that, she says was her mission, “I want people to leave happy.”
By all accounts they did. Chauhan has an eponymous restaurant at Disney Springs. It’s fast casual and a good introduction to Indian food if you’re a newbie to the cuisine.
This was her first time in Southwest Florida and to the delight of her old and new fans, she says it won’t be her last.
‘ The preceding article may include information circulated by third parties ’
‘ Some details of this article were extracted from the following source www.news-press.com ’
