Amy ScattergoodThis 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
Chris Gillard, head chef and Fergus Henderson discussing pig trotters; 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
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
course of trotter, ox heart and cabbage salad; 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
crispy pig tail; Credit: Anne Fishbein
Mary Sue Milliken, Fergus Henderson and Chris Gillard field questions; 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; Credit: Anne Fishbein
St John, London head chef Chris Gillard; Credit: Anne Fishbein
Credit: Anne Fishbein
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