Thursday, October 22, 2015

Chat With Cat Cora at Macy's in Dadeland Mall

I always love when I have the opportunity to chat with talented chefs about their lives and what drives their culinary passion. This coming Thursday, October 29th, you have the fun chance to do the same starting at 6pm, at Macy's Culinary Kitchen (2nd floor) in Dadeland Mall, Miami, Florida. Cat Cora, the first female chef to win Iron Chef and one of Macy's Culinary Council Chefs, will be sharing stories during a Q&A session at Macy's, and talking about her new book, Cooking as Fast As I Can.

Chef Cora is an impressive personality in the culinary world. She has had much success in various cooking competitions, and besides being an author, she is also a successful restaurateur, contributing editor, television host, avid philanthropist and lifestyle entrepreneur. In 2004, Cora founded Chefs for Humanity, a non-profit dedicated to reducing hunger worldwide by supporting humanitarian relief and promoting good nutrition. As if those accolades weren't enough, in July 2012, Cora became the first female chef to be inducted into the American Academy of Chefs Culinary Hall of Fame. Talk about being amazing...

I don't know about you, but I'm excited to attend this free event at Macy's in Dadeland Mall. I can never get enough tips to impress my family and friends around the kitchen, and this will be a great way to start my holiday preparations. (Yes they are around the corner guys). The best part is that there will be plenty of scrumptious samples to enjoy while we're there. Don't forget that if you see something you like while you're at the Home Store and you spend $35, you will receive Chef Cora's book Cooking As Fast As I Can and a $10 Macy's gift card. *

For more information about this event check out and to RSVP, visit Because I think it's important to get you in the mood, here's one of my favorite Cat Cora recipes. See you there.

Smoked Salmon and Wasabi Tea


1 Brioche Loaf (You'll use about half)
1 Tablespoon Wasabi from a tube
½ Cup Whipped Cream Cheese
6 Ounce Smoked Salmon (Thinly sliced)
1 Large Cucumber (Thinly sliced)
1 Tablespoon Fresh Chives (Chopped)


1. Cut the brioche in half. Cut a dozen 1/2-inch slices, and then trim the slices into even squares. If you need more bread, slice the remaining half loaf. Lightly toast the brioche using the lowest setting on your toaster or arrange the bread slices on a baking sheet and toast in an oven set to 350°F for two minutes on each side. The bread should have barely any color after toasting. Set the toasted slices aside.

2. I like to leave on the cucumber peel for color; if you leave the peel, wash and dry the cucumber and then slice it as thinly as possible. Set the slices aside.

3. In a small bowl, combine the wasabi and the whipped cream cheese with a spoon, mixing until the wasabi is completely dispersed throughout the cream cheese. Spread about 1/2 teaspoon of the wasabi cream cheese in a thin, even layer on each slice of bread. Top with a slice of smoked salmon and trim off any excess so the salmon is perfectly even with the bread slice all the way around. Top with the cucumber. (See the note below.) Sprinkle with chives. Arrange on a large platter or tray and serve.

4. Chef's Touch: If you're feeling artistic, layer a few slices on top of the salmon, overlapping the cucumber like the scales of a fish. Then cut off any excess with a sharp knife, slicing along the edge of the bread to make each sandwich a neat, even square with a beautifully scalloped top. 

* Gift card is valid 10/29-11/5 only

This post is sponsored by Everywhere Agency; however, all thoughts and opinions expressed are my own.

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