Those delicate wafers that look like bunny ears? They're potato gaufrettes.
Why does that basil leaf look so stiff and shiny? Because it's been fried.
What is this sauce next to the meat? Bordelaise.
When a casual, amateur cook visits a professional kitchen, even for half an hour, there's so much to learn. That was the case on a recent afternoon at Vanderlyn's Restaurant in Kingston, where executive chef John Hudak Jr. and his assistants Tom Skudalski and Emmanuel Griffin quickly put together a char-grilled veal loin with wild-mushroom brandy sauce, a salad of Arcadia greens accented with a cinnamon-and-sugared walnut and some red snapper with micro greens.
The food looked and smelled wonderful and seemed to be a hint as to what the local chefs who belong to the American Culinary Federation might have in store for you if you win "Dinner-for-a-Year."
"Dinner-for-a-Year" is the top prize in a raffle the culinary federation is holding, and it will entitle you to 12 gift certificates so you can go out to dinner once a month at some of "the area's finest restaurants," Hudak said.
Hudak, who is president of the local chapter of the culinary federation, said tickets are $5 each, and proceeds will benefit scholarships for chef education. The drawing will take place Oct. 15 at the chapter's next business meeting.
The drawing would have taken place during a $125-per-plate progressive dinner federation members had been planning for next week at the Westmoreland Club, but the dinner has been cancelled.
To purchase a ticket call Ann Marie Piccini at 510-3125 or John Hudak at 574-9310. Cost is $5 and proceeds benefit culinary-education scholarships.