The Humble Leek
17 January 2012
Home of Roger and Betty Lou Hendrickson
The Grand Cayman Branch has had continued interest with our cooking demonstrations. Once again, Justine Appleyard and Betty Lou Hendrickson have joined forces to present the delicacy of leeks. There are three common ways to prepare them, boiled, fried, or raw. Special focus was on washing and slicing leeks was demonstrated during the tasting. Typically chopped into slices of about ¼ an inch in thickness, the slices have a tendency to fall apart because of their layered structure. Vichyssoise both hot and cold was served side by side. A sampling of Leeks vinaigrette followed and the final preparation was Leeks with cream and mint. Wines were chosen by Andrew Jones. Event organized by Becky Schulz and Betty Lou Hendrickson. Fevre Chablis Fourchaume 1er 2007 and Dauvissat Chablis La Forest 2005 were served with the four leek tastings.