Star AR​T

February 27, 2015

Guest Chef André Biscaye comments:

The kitchen was bustling from the first thing in the morning as we prepared for our evening guests. The smell of asparagus and salmon filled the house, which drew Iyanla and I away from our board game to investigate the source of this savory odor. I donned my new chef's apron and started to prep the mushrooms for the polenta, with head-chef Mom verifying that everything was just right. While my cooking style is more improvisational and messy, I knew I was in the presence of a perfectionist. 

Together we taste-tested the salmon cakes using two different types of bread crumbs to ensure maximum deliciousness for our guests. Even Iyanla and Alex were in agreement on which version of the croquettes tasted best. Then we experimented with the presentation of our first course arugula, asparagus, and prosciutto salad. I was clearly outmatched by Mom's artistic vision, but at least I contributed the addition of cheese to the dish. We took a midday break until it was time to get cooking again. Of course, the kitchen was made immaculate to create a cozy atmosphere to wine and dine in. As the guests arrived, we settled them in with some chilled red wine. After they picked which images inspired them, we prepared and served Mom's salad served with my favorite French bread. Then the ladies went back to their paintings while we prepared fresh salmon cakes along with the creamy polenta and mushrooms. Their paintings really came together by dessert time, which was a delectable chocolate mousse that Mom had prepared in the morning and left to chill. It was a lot of fun to be the sous-chef for the evening in the kitchen of my all-time favorite chef! Plus I got to see my elementary school teacher Isabelle for the first time in 15 years!