Celebrity Chefs Ham it Up at Innisbrook

Golf fans were treated to a live cooking demonstration from two celebrity chefs during last weekend's PGA Tour Transitions Championship at Innisbrook.

Innisbrook Executive Chef Andre Halston, who was a frequent guest chef on NBC and has cooked for Queen Elizabeth II and Russian President Mikhail Gorbachev, teamed up with Chef Robert Irvine, star of the Food Network's Restaurant Impossible for a cooking demonstration.

The chefs shared recipes that promoted eye health and wellness. They kept the crowd laughing as they clowned around while making Chef Halston's recipe for Pomegranate Acai Vinaigrette (see photos and video). 

"It is one of those dressings that's simple to make, you don't have to be a great chef," Halston told Palm Harbor Patch. Ingredients include pomegranate and acai juice, rice vinegar marukan sushi, and dijon mustard, pepper, mandarin oranges, organic olive oil and Truvia natural sweetener.

"I was looking for something that had snap and a different kind of finish to it," said Halston.

"I love it. You know what's nice about, the pomegranate it's not too sweet because the mustard cuts that nicely," Irvine said after dipping a baby arugula leaf into the dressing.

Chef Halston tossed the dressing with the arugula to create a tasty, light salad. Chef Irvine walked through the crowd serving samples to the audience. The crowd also got to taste Chef Irvine's Orzo Pasta Salad recipe.

Didn't make it to Innisbrook last weekend? No worries, the chefs shared their recipes with Palm Harbor Patch.

Orzo Pasta Salad with Carrot Vinaigrette, Courtesy of Chef Robert Irvine

Ingredients

• 6 cups cooked orzo pasta
• 1 cup carrot vinaigrette (see below)
• 1/3 cup chopped red onion
• 1 cup diced bell peppers
• 1 cup blanched broccoli florets
• 1 tbsp minced parsley
• 2 tbsp minced garlic
• 1/2 cup chopped mint
• 1/4 cup chopped basil
• 1 tbsp grapeseed oil

Method

In a large bowl, toss orzo, diced red onion, diced bell peppers, broccoli florets, garlic, parsley with the vinaigrette.

Place salad on large service plate or bowl over shredded romaine, finish with chopped mint and basil; drizzle with grapeseed oil and serve. Makes 20-24 portions

Carrot Vinaigrette, Courtesy of Chef Robert Irvine

Ingredients

• 6 oz raspberry champagne vinegar
• 1/2 cup carrot puree
• 2 egg yolks
• 1 tsp ginger powder
• 1/4 cup light corn syrup
• 1 tbsp salt and pepper blend
• 2 cups 80/20 blended olive oil (80% vegetable oil, 20% olive oil)

Method

In food processor, blend all ingredients except oil, and puree until smooth. Next pour through chamois, and return to food processor and slowly add oil until smooth. Remove and refrigerate. Yields: One quart / Shelf life: 5 days

Pomegranate Açai Vinaigrette, Courtesy of Chef Andre Halston

Ingredients

• 1/4 cup pomegranate juice
• 1/4 cup açai juice
• 1/2 cup rice vinegar marukan sushi
• 4 packets Truvia natural sweetener
• 2 tablespoons dijon mustard plain
• 1/4 teaspoons pepper white table grind
• About 12 pieces mandarin segments (no seeds)
• 1 1/2 cups organic oil olive

Procedure

• In a bowl add both juices, vinegar, Truvia, mustard, pepper and

mandarins; whisk rapidly for 1 minute.

• Whisk while slowly streaming the oil into the bowl until fully combined.

• Transfer to a plastic or glass container and refrigerate.

• Whisk for 30 seconds when you are ready to serve (yield 1 1/3 quarts).