Recipes From the evo’10 Food Workshop

July 5th, 2010
Posted by: Evo '10 Staff

Were you one of the lucky ones who got to attend the evo’10 Food Workshop? If you were, you know how amazing the food was. If you weren’t, you probably heard all about it and are dying for a little taste of the heaven we experienced.

But before I share the recipes, let me recap the workshop a bit…

The Canyons resort hosted 50 bloggers to a five-course luncheon at The Alpine House, a nice restaurant on the resort property. After lunch, the bloggers got up close and personal with the restaurants’ chefs and learned how to make the dishes they had just enjoyed. They followed that up with a food photography workshop and ended with a food and entertainment blogging panel.

(Dara from Cookin Canuck , featured on the left, was brave enough to volunteer to crack open the lobster.)

Whether you want to recreate the experience or try the food out for the first time, now you can! The Canyons and the chefs from The Alpine House have so graciously provided us with the recipes to the amazing five-course luncheon they prepared for our evo’10 guests, starting with this scrumptious appetizer…

Shrimp & Scallop Corn Dog Served With Cider Mustard Honey Sauce

Corn Batter Ingredients

  • 1 Cup All Purpose Flour
  • 1 Cup Corn Meal
  • 1 Egg
  • 1 Tsp Mustard Powder
  • 1.5 Tsp Baking Powder
  • 1.5 Tbsp Sugar
  • Zest of one Lemon
  • Black Pepper To Taste
  • Sea Salt to Taste

Filling Ingredients

  • 1.5 Cup Clean & De-veined Shrimp
  • 1.5 Cup Scallops
  • 1 Tbsp Tarragon
  • 1 Tbsp Cream
  • 1 Lrg Shallot Finely Chopped
  • 1 Whisked Egg White
  • Sea Salt to Taste

White Pepper to Taste Corn Batter Procedure

Mix dry ingredients, add buttermilk and egg, whisk until smooth.

Filling Procedure

Puree scallops until smooth in food processor; add fine chopped shallots & garlic. Fold in egg white and cream. Form into half ounce cylinders (1 ¼” x ½”)

Let cool, insert wooded skewer, dip in batter, fry in 350 degree canola oil. (Serves 10-14)

Chanterelle Mushroom and Mountain Berry Salad


  • 2 Cups Fresh Chanterelle Mushrooms, Brushed Clean And Halved
  • ½ Cup Fresh Raspberries
  • ½ Cup Fresh Blackberries, Halved
  • ½ Cup Fresh Blueberries
  • ¼ Cup Pistachios, Lightly Roasted And Rough Chopped
  • 3 Cups Baby Arugula
  • 1 Tbs Canola Oil
  • 1 Tbs Shallot, Minced
  • 1 Tsp Garlic Minced
  • 2tbs Dijon Mustard
  • ½ Cup White Balsamic Vinegar
  • 2 Tsp Fresh Oregano, Minced
  • 2 Tsp Fresh Thyme, Minced
  • 1 Tsp Honey
  • 1 Cup Extra Virgin Olive Oil
  • Salt And Pepper, To Taste
  • 4- 1 ½ Oz Wedges Aged Cheddar Cheese


Prepare dressing: In small bowl or food processor combine shallot, garlic, Dijon, vinegar, herbs, honey, and salt/ pepper. Whisk components together and while whisking drizzle in the extra virgin olive oil. Heat a sauté pan over high heat, add canola oil. When smoking add mushrooms. Sauté until lightly browned, season with salt and pepper. Place on a plate lined with paper towels and allow to cool. In medium sized mixing bowl add cooled mushrooms, berries, arugula, and one half the pistachios. Add dressing and mix to coat, careful not to overdress the salad. Place in mound on center of a chilled plate, trying to keep the mushrooms and berries at the top for visual appeal. Sprinkle the rest of the pistachios over salad, place cheese wedge on top. (Serves 4)

Lobster Coconut & Summer Pea Bisque



  • 1 Lobster Whole
  • 1 Small Carrot
  • ½ Small Onion
  • 4oz Tomato Paste
  • 1 Leek
  • 1oz Brandy
  • 1.5 Gallon Water
  • 3 Stocks Celery
  • 10oz Coconut Milk
  • 1 Tbsp Rue
  • 2oz Sauvignon Blanc
  • 1 Lemon Cheek
  • ¾ Cup Shucked Peas
  • 2 Garlic Cloves
  • Cayenne Pepper To Taste


Dice Carrots, celery, onions & leeks. Kill lobster & de-segment then blanch and de-shell. Add tomato paste and lightly brown. Add shells and flame with brandy. Simmer for 45-50 minutes on medium heat. Strain & thicken with rue, follow by adding coconut milk. Sauté garlic and reduce the sauvignon blanc by one half. Add mixture to soup. Simmer lemon check in soup broth for 10 minutes on medium heat. Add diced cooked lobster meat. Blanch peas & add to soup. Serve warm. (Serves 8-10)

1 Small Carrot½ Small Onion4oz Tomato Paste1 Leek1oz Brandy1.5 Gallon Water3 Stocks Celery10oz Coconut Milk1 Tbsp Rue2oz Sauvignon Blanc1 Lemon Cheek¾ Cup Shucked Peas2 Garlic ClovesCayenne Pepper To TasteDice Carrots, celery, onions & leeks. Kill lobster & de-segment then blanch and de-shell. Add tomato paste and lightly brown. Add shells and flame with brandy. Simmer for 45-50 minutes on medium heat. Strain & thicken with rue, follow by adding coconut milk. Sauté garlic and reduce the sauvignon blanc by one half. Add mixture to soup. Simmer lemon check in soup broth for 10 minutes on medium heat. Add diced cooked lobster meat. Blanch peas & add to soup. Serve warm. (Serves 8-10)

Sake-Miso Marinated King Salmon With Vegetarian Soba Noodle Sushi and Pea Tendril Salad

Marinade Ingredients

  • 2 Cups Light Miso Past
  • 2 Cups Sake
  • 1 Cup Mirin
  • ½ Cup Granulated Sugar
  • ¼ Cup Ginger, Minced Or Grated
  • 2 Cups Canola Oil

Soba Noodle Sushi Ingredients

  • 1 Pkg Buckwheat Soba Noodles, Blanched And Cooled
  • ¼ Cup Soy Sauce
  • ¼ Cup Sweet Soy Sauce
  • ¼ Rice Wine Vinegar
  • ¼ Cup Pickled Ginger, Chopped
  • 1 Tbs Ginger, Chopped Or Grated
  • 2 Tbs Chopped Cilantro
  • 2 Tbs Wasabi Emulsion, Recipe Follows
  • 2 Sheets Nori
  • 1 Cucumber, Peeled And Julienne
  • 1 Red Bell Pepper, Julienne

Ginger Soy Vinaigrette Ingredients

  • 2 Tbs Ginger Syrup
  • 2 Tbs Soy Sauce
  • 2 Tbs Rice Wine Vinegar
  • 5 Tbs Canola Oil
  • 1 Tbs Sesame Oil
  • 2 Cups Pea Tendril, Large Stems Picked Off
  • 2 Oz Sweet Soy Sauce
  • ½ Cup Pickled Ginger

Wasabi Emulsion Ingredients

  • ½ Cup Wasabi Powder
  • ¼ Cup Mirin
  • ¼ Cup Cold Water
  • 2 Cups Canola Oil
  • 4- 7 Oz Pieces Wild King Salmon
  • 1 Sushi Rolling Mat

Marinade Procedure

In Medium Bowl Or Food Processor Combine Miso, Sake, Mirin, Sugar, And Ginger. Mix Well And Slowly Add Canola While Mixing Until Emulsified. Coat Fish With Marinade, Allow To Marinate At Least 12 Hours, Preferably 1 Day.

Soba Noodle Sushi Procedure

In Medium Bowl Combine Soba Noodles, Soy Sauce, Sweet Soy, Rice Wine Vinegar, Pickled Ginger, Ginger, Cilantro, And Wasabi Emulsion; Allow To Sit About 10- 15 Minutes. Place Sheet Of Nori On Rolling Mat, Arrange Soba Noodle Mixture On Bottom Third Of Nori So That The Noodles Are Facing Left To Right. Place One Strip Of Cucumber And One Strip Of Pepper In Center Of Noodle Mixture. Roll Mat Up And Over The Noodles And Pull Tight. Moisten End Of Nori With A Little Water And Roll All The Way.

Wasabi Emulsion Procedure

Combine Wasabi Powder, Mirin, And Cold Water; Mix Well Allow To Bloom About 15 Minutes.
Vigorously Whisk Mixture And Slowly Add Canola Oil Until A Thick Emulsion Is Formed.
Heat Grill And Coat With Oil. Rub Marinade Off Fish And Slide Onto Grill. Cook About Five Minutes On Each Side Being Careful Not To Allow Fish To Stick.Drizzle Sweet Soy Onto Plate. Cut Sushi Rolls In Half. Cut About 1 ½” Off Each End And Cut The Two Remaing Pieces On A Bias. Place End Piece Along With Two Triangular Shaped Pieces Together At Top Of Plate. Mix Pea Tendrils With Ginger Soy Vinaigrette, Place Salad Just Below Sushi Rolls. Make Dots With Wasabi Oil On Right Side Of Plate; Beginning With Large Dot Then Getting Smaller- Usually About 5 Dots. Form Rosette Of Pickled Ginger And Place To The Left Of Pea Tendrils. Lean Cooked Salmon On The Pea Tendrils.

Lamb Nivarian (Utah Lamb Shepherd’s Pie “En Cocotte”)

Basic Ingredients

  • 2 Pound Lamb Leg Clean
  • ½ Cup Oil
  • ½ White Onion Diced
  • 1 Carrot Diced
  • 1 Cup Ap Flour
  • 1/4 Cup Tomato Paste
  • 4 Clove Garlic
  • 1 Ea Bouquet Garni
  • 8 Oz Red Wine
  • 32 Oz Veal Stock
  • ½ Cup Carroway
  • ½ Fresh Cilantro Leaves
  • 8oz Butter
  • Garniture
  • 2 Oz Pearl Onion
  • 2 Oz Faro Bean
  • 2 Oz English Pea
  • 2 Oz Baby Carrot
  • Potatoes Emulsion
  • 2 Pound Yukon Gold Potato Pilled And Slice In Half Long Way
  • 1 Quart Of Mineral Water
  • 1 Spring Of Thyme
  • 1 Spring Of Rosemary
  • ¼ Leaf Of Bay Leave
  • 1 Garlic Clove
  • 1 Cup Heavy Cream
  • 5 Oz Butter

Basic Procedure

Roast The Potato In The Oven For 40 Minutes At 350 Degrees. Bring The Water And The Cream To A Boil, Add The Rosemary. Thyme, Garlic And Bay Leave. After 30 Minute, Strain It And Add The Potato, Cook Until Tender. Strain, Keep The Water, Put Potato Thru A Chinois. Finish With The Butter, Salt And Pepper.


  • Tt Salt
  • Tt Black Pepper
  • 1 Oz White Sugar
  • 1 Cup Fresh Cilantro Leave
  • 2 Oz Caraway

Overall Procedure

Butcher Meat, Reserve In A Cooler. Get Ready All Vegetables. Peel And Clean. Small Dice White Onion And Carrot. Clean Pearl Onions And Garlic. Clean Faro Bean, English Pea And Baby Carrots. Make The Bouquet Garniture. Start The Lamb. Flour And Season And Sauté The Meat In A Large Pan. Add Butter, White Onions And Carrots. Add The Tomato Paste, Cook .Add The Red Wine, Cook All The Way Down. Add The Veal Stock, Bouquet Garniture And The Caraway Into Cheese Cloth. Cover And Cook For 30 Minutes At 350 Degrees. After 20 Minutes Add The Faro Bean, Pearl Onion And Baby Carrots. Cook For Another 10 Minutes And Add The Rest Of The Vegetable, Season to Taste. (Serves 4)

(Photos courtesy of Aggies Kitchen, Good Life Eats, DJ Waldow, and Two Peas and Their Pod. Click on individual pictures for links to the photographer’s website. For more photos, please visit the Evo Conference group on Flickr.)

3 Responses to “Recipes From the evo’10 Food Workshop”

  1. Tweets that mention Recipes From the evo’10 Food Workshop « Evo 10 -- | July 5, 2010 at 1:38 am

    [...] This post was mentioned on Twitter by Melissa Lierman and others. Melissa Lierman said: RT @jylmomIF – Check out recipes from #evoconf food wrkshp! ! Dying 4 more lobster coconut/sumr pea bisque. Mmm! [...]

  2. Cookin' Canuck | July 5, 2010 at 3:11 pm

    Thanks for all of these recipes. What a beautiful meal that was! That poor little lobster was the victim of my first massacre at knifepoint.

  3. wilmington home repair | July 5, 2010 at 6:32 pm

    IMHO…the absolute best Honey Lemonade Recipe: 1/2 gallon warm water, 1/2 cup honey, 1/4 cup sugar, 1/2 cup fresh lemon juice. Just mix it all with your hands (their warmth will disolve the honey and sugar) and pour mixture into a gallon container filled 3/4 with ice. You can even add a sprig of lavander for an asian flare.

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