Home from St. Louis

By Sandy Hu

A good conference challenges you to learn new things, re-evaluate what you know and recharge with fresh ideas. And that was exactly how I felt, returning yesterday after four days in St. Louis at the annual Les Dames d'Escoffier (LDEI) conference.

As our website states: "Les Dames d’Escoffier is the only organization of its kind: a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 28 individual chapters across the United States, Canada and the United Kingdom, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.”

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Bata Yaki with Ponzu Sauce – an Easy way to Entertain

By Sandy Hu

Until Sunday night, Special Fork is holding a sweepstakes, giving away a prize package of a year’s supply of delicious Kerrygold Butter and cheeses, imported from Ireland, courtesy of Kerrygold! It’s easy to enter the sweepstakes. Our recipe below is a novel – and scrumptious – way to use Kerrygold Butter.

A one-skillet meal cooked at the table is an easy way to entertain a few friends. If you don’t have an electric skillet, gather your guests in the kitchen and cook while you chat.

“Bata” is the Japanese word for butter, and “yaki” describes cooking on direct heat. This recipe calls for ½ cup of butter, which may seem like a lot, but remember there will be butter left in the pan and in the serving dish so all of it isn’t consumed, unless you choose to.

Since butter is a key component of this dish, be sure to use a high-quality butter, such as Irish butter, for the best flavor. The ponzu sauce, a combination of soy sauce and citrus juices, adds a fresh counterpoint to this rich dish.

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