Elite Recipes: European Food Made Simple with Cara Davis

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It was one of those rare occasions when a young chef dazzles with the refinement and skills one would expect from someone older and more experienced.

Chef Cara Davis, a young Filipino-Canadian chef shared her recipes of select dishes from all over Europe, inspired by her trips and her forays in the kitchens of premier restaurants under the tutelage of renowned chefs.

Try your hands on these recipes and go on a culinary journey yourself right in your very own kitchen.

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Salmorejo Soup
This classic dish uses a blend of herbs used in traditional French cuisine.

Recipe here.

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Cavatelli Pasta with Pistachio Pesto
The shape of this pasta is often compared to a small hot dog bun. Its ridges help to hold in the flavour of the sauce.

Recipe here.

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St.Peter’s Fish with Beurre Blanc
This fish is easy to cook because it is not easily overcooked. It is perfect with the velvety and tangy sauce.

Recipe here.

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Chicken Fines Herb
This classic dish uses a blend of herbs used in traditional French cuisine.

Recipe here.

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Peach Galette
The flaky crust of this simple sweet dessert is versatile as it can be easily adapted to other savoury flavours.

Recipe here.

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Bookmark http://themayakitchen.com/classes for the latest Maya Kitchen class schedules and future Culinary Elite Series features.

For any inquiries or to register, send an email to contactus@themayakitchen.com or by leaving a message on our Facebook page – Facebook.com/MayaKitchen. When registering, please indicate the classes you intend to participate in, and include your contact details (name, email address, landline and mobile number). You may also call The Maya Kitchen at 892-5011 loc. 108 or 892-1185.

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