Thursday, December 28, 2023

Brother Luck's Surf-n-Turf with Risotto

It was a cooking class! And dinner! Chef Brother Luck (yes, that's his real name), well known in the culinary world, spent a little over an hour talking us through everything he was doing, and why, as he built a filet mignon with wine sauce, shrimp with a butter/garlic sauce, and chive risotto meal for the 24 of us in attendance. Everyone was riveted. And as you should expect, the meal was great. The very basic info for preparing this meal is here. What's not there are the in and outs, the why's and why nots, the how to use all your senses throughout the process, etc. Also missing from the recipe PDF are the little but very key things such as roasting then griding your own black pepper. And bigger picture things like why food is so important well beyond the biological need. And let's just say I have an all new appreciation for caramelizing everything. Even if you're not in town, you can get access to videos of classes like this and who knows what more fun culinary stuff via his website: The first question when it was all done was "how do we get a video of this?" It was hard to take much in the way of notes as we were so glued to watching what he was doing. But fortunately, he does make videos and other cooking-related content available at that site through a section called "What the Luck" ($20/month or $200/year). If you're in the Springs and haven't tried any of Brother Luck's food, go for the gold at Four by Brother Luck, a culinary treat downtown.

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