Macy’s Culinary Council: Tom Douglas & Nancy Silverton Preview Holiday Bites {Sponsored}

Cooking for the Holidays with Chefs Nancy Silverton and Tom Douglas | TheSpicyBee

I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council. However, all thoughts and opinions expressed herein are my own.


Celebrating 10 years, Macy’s Culinary Council is comprised of some of the top chefs in the US who help guide the way you work in the kitchen. Chefs like Emeril Lagasse, Stephanie Izzard, and Wolfgang Puck work as ambassadors for Macy’s but more importantly as instructors for cooking at home like the professionals. Chefs Tom Douglas and Nancy Silverton were recently in Portland to instruct a short class on entertaining for the holidays. Tom Douglas is the chef-owner of more than a dozen restaurants in the Seattle area including Dahlia Lounge, Etta’s, Serious Biscuit, and Cuoco. Nancy Silverton is co-owner of Pizzeria Mozza and a handful of other restaurants in Los Angeles. She is also the author of Nancy Silverton’s Sandwich Book, Nancy Silverton’s Breads from the La Brea Bakery, Desserts, and most recently The Mozza Cookbook. While I half expected a twist on a cheese log or some sort of pork main course, I was surprised to see some pretty refreshing ideas like a shaved brussels sprout salad and Burrata with caviar!

To start, Nancy demo’d some quick and delicious starters, which were then passed around to the audience in bite-sized amounts. My favorite was the very simple breadstick with butter, prosciutto, and truffle salt. I would eat an entire tray of this appetizer, which probably wouldn’t be very polite of me. Truffle Salt is definitely on my WANT list right now though–that and truffle oil. They are so the “it” things to have around the kitchen. Must be because they are so yummy!

via TheSpicyBee’s Instagram (breadsticks with butter, Ritrovo Truffle Salt, prosciutto).
Apparently, pork belly is to Portland as Buratta is to Los Angeles! Buratta is a mozzarella mixed with cream to give it a very soft, mild texture. it was paired with a perfectly cooked hardboiled egg (advice there was eggs into boiling water for 5 minutes, then pull from heat an allow to cool to room temperature), parsley, chives, red onion, and caviar. The shaved brussels sprout salad was comprised of shaved, RAW brussels sprouts, mint, lemon, pecorino romano, salt, and whole almonds.

via TheSpicyBee’s Instagram (From left: Mom’s Crab Dip, Burrata with caviar, shaved brussels sprouts salad with pecorino romano).

Once Nancy finished the Burrata dish, breadsticks, and salad, Tom took over and walked through Mom’s Crab Dip with Russet Potato Chips (recipe from Tom’s Big Dinners by Tom Douglas) and the Fennel Rubbed Steamed Salmon main course, which he made the salmon both steamed and pan fried. Unfortunately, they ran out of time before they could get to dessert! The Chocolate Truffle Cookies with Crackly Crust (recipe from The Dahlia Bakery Cookbook by Tom Douglas) went around at the tail end of the event.

via TheSpicyBee’s Instagram (From left: Fennel Rubbed Steamed Salmon, Nancy massaging the oils into the brussels sprout salad).


Chocolate Truffle Cookie–how can you go wrong?

While the event itself was quite informative and enjoyable, I underestimated the holiday traffic! It made for an extremely stressful afternoon–between the 15 minutes it took to park and dodging crowds of people and large holiday displays I was famished by the time I took a seat next to my dear friend Pech (whose recap you can find here). The event was catered by Food in Bloom, who did a phenomenal job of executing the recipes and passing food around to attendees. Cleanup was also handled well.

What foods are you entertaining with this holiday?

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