A Mystery Tour of Food & Wine, Plus Deviled Eggs

Culinary Concepts Hospitality Group represents Michelin-starred chef Jean-Georges Vongerichten restaurants around the country. The esteemed hospitality group hosted an amazing class the other week at DeGustibus: The School of Good Taste — an Old World vs. New World tasting, class and demonstration. Nicolas Lorentz of Culinary Concepts was joined by David Gross of Cook Hall and Jacques Qualin of J&G Steakhouse, where the trio brought together fines wines and eats in which the Old World meets New World with intriguing and delectable dishes. To check out other classes at DeGustibus, click here.

Check out the menu:

Prepared by: Chef Qualin
Hand Cut Beef Tartare on Toast
Deviled Eggs with Gulf Blue Crab
Paired with: L’etoile Brut Rose NV – Napa Valley, California

Prepared by: Chef Qualin
Sweet Pea Soup
Spring Carrots, Brie & Croutons
Paired with: Gewurtztraminer 2011, Hugel – Alsace, France Wildman

Prepared by: Chef Gross
Spicy Paprika Shrimp
Tasso Ham & Fontina Grits
Paired with: Crozes Hermitage “Mule Blanche” 2011, Jaboulet Aine & Fils – Rhone Valley, France Wildman

Prepared by: Chef Qualin
Grilled Prime NY Strip
Soy-Miso Mustard, Truffle-Comte Fritters
Paired with: Cheval Des Andes 2007, Chateau Cheval Blanc / Terraza de los Andes, Argentina

Prepared by: Chef Gross
Butterscotch Pudding
Sea Salt, Caramel, Whipped Creme Fraiche
Paired with: Madeira 15 Year Old Madeira Secial, Blandy’s – Madeira, Portugal Southern

What was so great about this class is not only did they teach you how to make everything, but they made it seem easy and showed you how with a great demonstration. Best of all, we got to eat it all! Since we got to learn the tricks of the trade, we thought it would only be fair to share one of these awesome recipes with our readers. It just wouldn’t be right to keep it all a secret! The deviled eggs are a perfect appetizer and a great dish to serve if you are hosting a get-together. Bon apetite!

Deviled Eggs, Peekytoe Crab Meat (makes 24 servings)

Lemon Mayonnaise
1 tbsp. lemon juice
1 ½ tsp. water
1 egg yolk
1 pinch salt
½ cup grape seed oil
1 tbsp. olive oil

In a food processor, combine the lemon, salt, water and yolks and mix well. Next, slowly stream in the oils until incorporated and then reserve. *If you prefer to use store bought mayonnaise, skip this step and substitute 1/2 cup Kewpie or Hellman’s mayonnaise plus 1 tbsp. lemon juice for the lemon mayonnaise required in the next step.

Mustard Mayonnaise
½ cup lemon mayonnaise
1/3 cup Dijon Mustard
2 tsp. sriracha sauce
¼ tsp. celery seed

Combine and mix well.

Filling
12 piece XL eggs hard boiled and yolks separated with whites reserved for plating
¾ cup Peekytoe crab meat, picked for shells (approx. 1/2 lb.)
¾ cup mustard mayonnaise

Peel eggs, halve and separate yolks from whites. Combines yolks with crab meat and mustard mayo.

To Serve
Egg white split down the middle, yolk removed
Crab filling
Chives, cut into 1″ pieces
Smoked paprika

Fill each egg white half with a heaping tablespoon of crab mix. Top with chives and smoked paprika.

Voila! Now serve and enjoy.