Entry of Chef Ron Ben-Israel Cakes studio

One evening last week, I was invited to a workshop by KitchenAid, with Pastry Chef Ron Ben-Israel and Robin and Jeffrey Selden from Marcia Selden Catering. I went there with my friend Malini, The Restaurant Fairy, so now you will know that I am not wearing any nail polish and that it is her hand that you will see on the photos, holding some of the delicious bites we got to sample.

Of course, there were lots of KitchenAid appliances on the floor and I wish I could grab one and run: I love this brand and have been using their stand mixer for many years now, especially with the pasta attachment that is fantastic. I also love making egg whites there, as they end up firm (the test with putting the bowl upside-down never fails).

First, we got an exclusive tour of the studio and were mesmerized by the beauty of the cakes and decorations that were all over: yes, I was amazed by the artistry put into this.

We also visited the kitchen where the crew of Marcia Selden Catering prepared some amazing food for us. Here is what we had:

Roasted honey pistachio nori roll with goat cheese, asparagus and beet vermicelli:

Salted caramel macaron with camembert and almonds:

Spicy tuna tartare with crackling rice crisp, avocado and red Sriracha cream:

Cheddar sirloin burger on onion brioche roll, balsamic onions and mango ketchup:

Peking duck Spring rolls with hoisin sauce and chives:

Squid ink blini with a smoked salmon crudo, black caviar and lemon tarragon fraiche:

Squid ink blini with smoked salmon from Marcia Selden Catering

Lamb lollipop with orange sesame tahini:

Lamb lollipop from Marcia Selden Catering

But wait: this did not end there! Then there was the workshops where we got to sample the dishes and cocktails made.

First, we got a demo from Jeffrey Selden who, using KitchenAid appliances, made several cocktails that we got to sample. One of them, the cucumber chiller martini, was made with a juicer attachment to a stand mixer that seem great for making fresh juices.

Next were the dishes (one entrée and a dessert) presented by Executive Chef Robin Selden. First were a carrot ginger mash with oats and pecan crumbles served with some short ribs that were out of this world!

Then was a succulent dessert: a burnt honey and chamomile panna cotta.

Burnt honey and chamomile panna cotta made by Executive Chef Robin Selden from Marcia Selden Catering

Of course we got to try these cocktails and dishes and, believe or not, there was still the part when Chef Ron Ben-Israel was demoing how to make a beautiful chocolate cake (and we ate some: a chocolate cake made with chocolate ganache and wild berry buttercream, as well as a chocolate chip cookie dough made with a vanilla cake, brown sugar buttercream with chocolate chips).

This was a wonderful evening organized by KitchenAid and our hosts were so nice and knowledgeable. If I were to renew my vows, I would definitely use Marcia Selden Catering for the food and Ron Ben-Israel for the cake: it was simply delicious.

Enjoy (I did)!

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KitchenAid workshop with Ron Ben-Israel and Marcia Selden Catering

I Just Want To Eat!