The main ingredients to a pate a choux are water, butter, flour and eggs. I shouldn’t have skipped out on all those French language classes in middle school, because it took me a while to realize that the first course of Gougere was pretty much a French cheese puff.įor the first course Pat would start off making a choux paste for the pate a choux, which again if I knew my French I wouldn’t have written down “shoe paste” on my notes. In addition to stepping up my cheese game, I decided I need to work on my French. Mull Cheddar is considered the daddy of Scottish cheddar. Pat’s current favorite cheese was found in his recent visit to Scotland, from the Isle of Mull. Surprisingly, the Whiz was not mentioned. Probably because they thought I was joking… In any case, Brie was a class favorite and moved up to a bunch of fancy stuff like Ewephoria and Humboldt Fog. When it came to my turn in answering the question, I went with string cheese as my favorite and got some looks and laughs. Let’s just say after hearing some of the classes answers, I need to step up my cheese game. Before Nectar, he most recently served as Executive Chef at Sulian Restaurant at the Borgata Hotel in Atlantic City.Īs with all COOK classes we started out with an ice breaker question: What’s your favorite cheese? He then returned to New York to work for Sirio Maccioni’s four star Le Cirque 2000 as sous chef under Sottham Khunn where he would experience for the first time Asian Ingredients with French technique. He left NYC for Les Olivades in Paris where he would be taught by Chef Flora Mikula to source the freshest ingredients by shopping the market at Rungis. Pat moved on to work with Christer Larson, a well known Scandinavian chef as his Sous Chef at Gertrude’s NYC. He would find himself starting in the kitchen of the Waldorf Astoria, NYC and trained in an ice sculpting program. By fourteen he was working at a butcher shop where his taste for cooking evolved and where he enrolled in the Academy of Culinary Arts in Mays Landing, New Jersey. His exposure to pastoral farming and aquaculture is very important to his philosophy in the kitchen at Nectar. Pat helped raised sheep with his parents when he was five.
#Nectar berwyn how to#
He would incorporate cheese in all of his courses and provide a demo on how to make simple cheeses you can make at home without the need of a cheese cave! Pat brought with him an assortment of exquisite cheeses from Doe Run Farm, Birchrun Hills Farm, and Yellow Springs Farm all found locally in Chester County. Or as Lily from COOK would put it “Pat is a Cheese Genius who went to Cheese Camp.” Among Pat’s extensive culinary experience and expertise, he is certified in cheesemaking from the Vermont Institute for Artisan Cheese at the University of Vermont.
Feury sources fresh, local, natural and organic ingredients and applies them to simple French and Asian techniques at Nectar. Patrick Feury, the Executive Chef/Partner of Nectar Restaurant located in Berwyn, Pa made his return to COOK with this cheese filled class on February 26, 2013.
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