Chef Trevor prepared the Venue’s famous Hungarian Wild Mushroom Soup. A mixture of spices like minced garlic, GF San-J soy sauce, balsamic vinegar, paprika, dill weed, marjoram, clove, pepper and salt were paired with sliced mushrooms, truffle oil and minced shallots for a mushroom reduction sauce. A rice flour slurry was carefully added to 190 degrees of warm milk and cream. An immersion blender provided the necessary smoothness. Chef Trevor prepares many of the soups on the menu and has totally converted the recipes to use rice flour. He commented he really like Bob’s Red Mill version for its smooth and fine texture. Most of the products were purchased at Hy-Vee for his absolutely wonderful food demonstration. Be sure to try-out the other Gluten-free options at the Venue Restaurant.
Other Hy-Vee samples included Schar baguettes and Against the Grain baguettes.
Our dessert sampling was made with Schar shortbread cookies, Betty Crocker cherry frosting and Dove’s dark chocolate hearts.