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Shadow of a Dinner

Shadow of a Dinner

Culinary Art with Camas Davis

Caldera students and mentors from Portland and Central Oregon came together over a weekend for this culinary workshop. Camas lead the students on a culinary adventure, starting with basic kitchen techniques and how to carve a chicken. As the group prepared four unique chicken dishes, they discussed special meals they have attended. The dishes were served one at a time at a beautifully set table, making for a leisurely meal where everyone ate together and enjoyed one another’s company.

Students: Hanimal, Bug, Jellyfish, Slender, Lavender, Cookie Dough, Touchdown, Mini-Mi, Rain, Backspace, Jaguar, Curly Fri, Lil’ Red

Location: Hearth Kitchen at the Caldera Arts Center

Year: 2016

Adobo-Style Chicken Wings


Serve with steamed rice and green vegetables
stir-fried with garlic and ginger. Serves 4.


Ingredients:
1 cup water
¾ cup distilled white vinegar
¾ cup soy sauce
8 garlic cloves, peeled and smashed
3 bay leaves
1 teaspoon black peppercorns, slightly crushed

3 pounds chicken wings (about 16),
halved at the joint and tips removed
(save them for stock or soup if you like)


Directions:
1) In a large, high-sided sauté pan with a lid that can hold the wings in a snug single layer, combine the water, vinegar, soy sauce, garlic, bay leaves, and peppercorns. Bring to a boil over high heat and boil for about 2 minutes. Add the wings, reduce the heat, and gently simmer, covered, until the wings are almost cooked through, about 15 minutes, flipping the wings over once.


2) Meanwhile, preheat the broiler with a rack positioned so the wings will be 3 to 4 inches from the heat. After simmering the wings, transfer them to a sheet pan (lined with foil for easier cleanup, if you like) skin-side down, leaving the liquid and any solids in the pot. Skim any fat from the surface, and then boil the liquid until it’s reduced to approximately 1 cup, about 10 minutes. Strain the sauce if you like.


3) Broil the wings until golden, about 5 minutes. Flip the wings over and broil until crisp and cooked through, about 5 minutes more. Serve the wings with the sauce on the side or drizzled over the top.

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