|Full House of Culinarians at the Indigo Hotel in Fort Myers|
Chefs Rainer Drgala, Chef Rosemarie Drygala and Chef Reiner Drygala brought sausage making equipment (some from Mark Brown) and showed, pretty much from start to finish, how to quickly make professional sausages-it’s not hard to do!
|Chef's Reiner, Rainer and Rosemarie Drygala|
|Loading the Sausage Stuffer with Pork Mixture|
|Many Hands Extrude, Fill and Coil Sausages|
Chef Rainer’s specialties include German cuisine and sausages, so he had a savory bratwurst for sampling, rich with coriander, sage, dried rosemary, mustard and pepper. This was paired with sauerkraut, of course!
Chef Rosemarie’s Italian cuisine background brought an Italian Chivalade sausage in lamb casing (she usually makes it with sheep) that was my favorite, with its pork and grated Pecorino Romano cheese and red pepper flakes, paired with broccoli rabe.
|Sausages Sharing a Plate|
Then Mike Duvall of J J Taylor Distributing gave a mini sampling of three beers-Sierra Nevada Pale Ale (my favorite for its unique flavor), White UFO, an unfiltered beer with a quite subtle taste, and Brooklyn Brown Ale.
|Sierra Nevada Pale Ale, UFO, Brooklyn Brown Ale|
Chef Thierry Bertrand, with Qzina Specialty Foods, Inc, demonstrated a very tasty dessert base mix for crème brulee that is geared to restaurants serving numerous orders a night.
For this who want to decorate their plates or desserts with food quality colors, he has a wide range of colors that include gold (above), silver, strawberry, cocoa, and a silver mirror finish.
Not a chef, but interested in joining in on culinary activities? Contact the ACF chapter nearest you, and get ready to learn far more than you imagined, and meet a variety of passional people in the field!
|Chef Jacques Perry|