Electrolux ICON Event with Chef Brad Steelman of The River Cafe

I was provided with the opportunity to attend this event at no cost. I do not accept monetary compensation for writing about my experiences. All opinions expressed are my own.

Last week, I made my way to the Desiron Gallery in SoHo for another Electrolux event with Chef Brad Steelman of The River Cafe. This time, instead of showing us what the Perfect Turkey button could do, Chef Steelman showed us various features of the Electrolux ICON designer series appliances. (By the way, Chef Steelman remembered me from the Thanksgiving event!)

As people continued to arrive at the gallery, I introduced myself to some new foodie friends - Sarah, of Tales of Expansion; Mike, of Man Eat Food; and Elizabeth, of The Kitchn. Of course, we were all offered an assortment of delicious hors d’oeuvres to keep our stomachs happy until the first course came out. First up? A thin and crispy lentil wafer topped with a dollop of lusciously creamy lobster salad. I had no shame; I ate three of them.

Lobster Salad on a Lentil Wafer

Next, we had Seared Tuna on an Avocado and Wasabi Salad, served on ginormous silver spoons.

Seared Tuna on Avocado and Wasabi Salad

While the tuna tasted amazing and the coolness of the avocado naturally paired with the kick of the wasabi, those giant spoons made getting that "bite" into your mouth a little awkward. *Ahem* Exhibit A:

Tasting the Seared Tuna on Avocado and Wasabi Salad

I don't know if you can tell from that picture of me slurping the tuna into my mouth (there's really no other word to describe what I was doing), but I'm laughing. Why? Because that picture was probably the fiftieth picture taken by a very patient Sarah. For some reason, I just don't look glamorous when I'm eating with large utensils.

Duck with Rhubarb Sauce and Chives

By far, though, my favorite hors d’oeuvre was the Duck with Rhubarb Sauce and Chives. How succulent does that look? The rhubarb sauce was tart and delicious. I had even less shame with these little puppies -- I think I ate at least five of them!

Chef Brad Steelman of The River Cafe

While we were eating, Chef Steelman began to prepare the Spring Asparagus Risotto with Mascarpone, Parmigiano Regina, and Crispy Trumpet Mushrooms.

Spring Asparagus Risotto

Tasting the Spring Asparagus Risotto

Even though I had just made risotto for myself at home a few days earlier, I was thrilled to try the Spring Asparagus Risotto prepared by Chef Steelman. Hmm... Apparently I don't look glamorous when eating with regular-sized utensils either!

For our main entree, we had Colorado Lamb Roast, served with Caramelized Spring Onions, Potato Puree, and Roasting Juices. The lamb was wrapped with caul fat before being secured with butcher's twine. Here's a video of Chef Steelman explaining what caul fat is:

And here's the finished lamb roast, all sliced up:

Colorado Lamb Roast with Potato Puree

Sarah was lucky enough to get a serving with one of the caramelized spring onions. Now, I'm not one who normally feasts on lamb, so this was a treat for me. The caul fat helped keep the roast nice and juicy and tender. I managed to eat two plates (i.e. four slices) of lamb before I stopped myself. I had to save room for dessert, of course!

Dark Chocolate Melt Away Cake

Hello, dessert! Would anyone like a bit of this sinfully decadent Dark Chocolate Melt Away Cake? See that shimmer on the top? Yeah, that's a bit of gold dust for you! I was hoping there would be another drawing for a dinner at The River Cafe so I could take home another gift certificate, but there wasn't. (Darn it!)

Sarah, from Tales of Expansion

But, thanks to the Sarah's savvy and quick thinking, I got to take home something better. Leftover Dark Chocolate Melt Away Cake! She managed to take home the rest of the leftovers, which just goes to show you that it never hurts to ask, "So, what are you going to do with all that leftover food?" Lucky girl!

I consider myself lucky, too. Not only was I spoiled by a tasting of deliciously rich food prepared by a very charismatic chef, but I also met and made some new friends.

Michelle, Taste As You Go; Mike, Man Eat Food; Sarah, Tales of Expansion

I do have copies of the recipes for the Spring Asparagus Risotto, Colorado Lamb Roast, and Dark Chocolate Melt Away Cake, so if the pictures I've posted have your mouth watering and you're dying to make any or all of those dishes for yourselves, leave a comment here telling me which recipe(s) you'd like. Don't forget to leave an email address if one isn't listed in your profile!

If you liked this post, consider subscribing to Taste As You Go’s RSS feed or subscribing via email so you don’t miss a thing!