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This past Saturday, celebrated English chef Fergus Henderson (St. John Restaurant, The Whole Beast: Nose to Tail Eating) gave a cooking class with Susan Feniger and Mary Sue Milliken at their restaurant Ciudad. Since most of us are not, as Milliken is, old friends of Henderson's, or local celebrated chefs in our own right, we may not have had front row seats to the event. We do, however, have pictures. Turn the page for Anne Fishbein's photo gallery of the event. Sure, you don't get to sample the trotters, the ox heart with red coleslaw and horseradish, the pot roast pigs head (which Henderson described as “a romantic meal for two”), but we do not, sadly, live in a perfect world. Use your imagination.

cooking class on nose to talk eating; Credit: Anne Fishbein

cooking class on nose to talk eating; Credit: Anne Fishbein

Chris Gillard, head chef and Fergus Henderson discussing pig trotters; Credit: Anne Fishbein

Chris Gillard, head chef and Fergus Henderson discussing pig trotters; Credit: Anne Fishbein

team effort behind the scenes in the kitchen; Credit: Anne Fishbein

team effort behind the scenes in the kitchen; Credit: Anne Fishbein

servers discussing the next dish to go out; Credit: Anne Fishbein

servers discussing the next dish to go out; Credit: Anne Fishbein

Mary Sue Milliken and Susan Feniger preparing Fergus Henderson's dishes; Credit: Anne Fishbein

Mary Sue Milliken and Susan Feniger preparing Fergus Henderson's dishes; Credit: Anne Fishbein

Fergus Henderson and Chris Gillard demonstrating ox heart preparation; Credit: Anne Fishbein

Fergus Henderson and Chris Gillard demonstrating ox heart preparation; Credit: Anne Fishbein

course of trotter, ox heart and cabbage salad; Credit: Anne Fishbein

course of trotter, ox heart and cabbage salad; Credit: Anne Fishbein

Mary Sue Milliken adding garnish to the ox heart dish; Credit: Anne Fishbein

Mary Sue Milliken adding garnish to the ox heart dish; Credit: Anne Fishbein

the entertained and well-fed students; Credit: Anne Fishbein

the entertained and well-fed students; Credit: Anne Fishbein

crispy pig tail; Credit: Anne Fishbein

crispy pig tail; Credit: Anne Fishbein

Mary Sue Milliken, Fergus Henderson and Chris Gillard field questions; Credit: Anne Fishbein

Mary Sue Milliken, Fergus Henderson and Chris Gillard field questions; Credit: Anne Fishbein

salad with fava beans; Credit: Anne Fishbein

salad with fava beans; Credit: Anne Fishbein

Fergus Henderson and chef Ben Ford of Ford's Filling Station; Credit: Anne Fishbein

Fergus Henderson and chef Ben Ford of Ford's Filling Station; Credit: Anne Fishbein

Fergus Henderson; Credit: Anne Fishbein

Fergus Henderson; Credit: Anne Fishbein

St John, London head chef Chris Gillard; Credit: Anne Fishbein

St John, London head chef Chris Gillard; Credit: Anne Fishbein

Credit: Anne Fishbein

Credit: Anne Fishbein

LA Weekly