Chef Paul Chell of Mopho brought his years of cooking in India, Malaysia and in Indonesia to Liberty’s Kitchen for February’s Guest Chef Night. He and Chef Andrew (his Mopho colleague), arrived with bins filled with colorful produce and spices from the other side of the world. Guests enjoyed hand-passed appetizers of Vietnamese sausage with pepper glaze, fried catfish with dill turmeric tartar and a fire-roasted eggplant crostini, and then Chef came out to the dining room to explain his concept behind the three-course meal, one course of which was family style.
Students helped prepare the meal, which consisted of Tofu Laab with peas, shallots, chilis and cured strawberries, and Malaysian fried chicken with coconut rice, sambal and cucumber pineapple salad. Right before dessert–coconut sorbet with smoked oat granola and strawberries–Richon Robinson was honored for her accomplishments in the program and having graduated in January. Two lucky guests also won a bottle of wine and a very special painting mixed media by Ponchatoula-based artist Kim Zabbia.