Mark Estee prepares final Carson City celebrity chef cooking class for Boys and Girls Clubs

CARSON CITY — Mark Estee, chef and restaurateur, capped off a 6-month series of Healthy Lifestyles programming and curriculum at the Boys & Girls Clubs of Western Nevada’s William N. Pennington Teen Center with a full menu of Local Mushroom Risotto, Panzanella Salad and Sabayon with Berries.

Estee, who owns The Union Carson, Reno’s Liberty Food and Wine Exchange, and chez louie in the Nevada Museum of Art in partnership with Mark Trujillo of Hub Coffee Roasters, Tanya McCaffery, CEO and founder of VAST, a financial services firm, Executive Chef Tommy Linnett and Meyer, donated the ingredients for the meal, which fed 25 hungry kids. Many of the ingredients are made in Estee’s restaurants.

Estee said he was happy to teach the class and work with the kids.

“When I was growing up, nobody paid much attention to food, we just ate what was put in front of us,” he said. “As time has gone by, the interest in cooking and eating healthy, local, seasonal ingredients has gone through the roof. This class will be fun for me and the kids. There is nothing better than connecting with our next generation through food.”

Estee’s class focused on safety tips, cooking as a career and cooking with locally sourced ingredients.

“When you use local ingredients, you support local businesses and you reduce the carbon footprint of your food because it doesn’t have to travel as far,” he said. “Things that grow locally are in season, they’re better for your body and they’re fresher because they have less travel time.”

Dominic Baumgardner, 14, said he was surprised at how much he liked the food, which was different than what he usually eats.

“It’s all stuff I never thought I’d eat,” he said of the Panzanella salad as he headed back for seconds. “The bread is so moist. It’s delicious.”

Estee said he started cooking around the same age as the kids in the class.

“Jose, one of the students said the risotto reminded him of a dish his grandmother used to make,” Estee said. “When you can cook a dish that brings back childhood memories…that’s what it’s all about.”

Estee’s class marked the end of a series of classes taught by local and celebrity chefs from around the region, including Tommy Linett from The Union Carson, Charlie Abowd from Adele’s Café and Bar, David Stern from Battle Born Social, Clint Jolly and John Hurzel of A Catered Affaire.

Jon Park, the Club’s AmeriCorps VISTA volunteer, said he’s never had a meal prepared in this type of setting by an actual chef.

“It’s so good,” he said. “I’ve never seen kids go back for seconds on vegetables before.”
Katie Leao, chief professional officer for the Club said the teens have enjoyed the classes.

“The kids have enjoyed learning new ways to cook healthy and delicious dishes and cooking techniques,” she said. “Each of our visiting chefs have shared their experiences with food and cooking and inspired our kids to fuel their bodies by eating well. We are so appreciative of all of their time and attention with our kids.”

Mushroom Risotto
By Mark Estee
Serves 2 to 4 people

For the broth:
3 lbs. mushrooms
1 bunch thyme
1 onion
1 carrot
96 oz water
Salt and pepper

Clean the mushrooms and use the stems for the broth
Add all items to pot and simmer with the water
Save for the rice

For the rice:
1 lb. Arborio Rice
1 onion, diced
2 oz butter
2 oz olive oil
96 oz of the mushroom stock
3 lbs. cleaned mushrooms
8 oz butter
Salt and pepper
1 cup grated hard cheese (parmesan or grana Padano)

Heat pan to medium. Add the oil and butter. Sauté the onion for 5 minutes. Add the rice and sauté for 3 minutes. Add the warm stock one ladle at a time and stir well. Set a timer and continue this for 22 minutes. At 20 minutes, add the mushrooms. At the end of the 22 minutes, add the cheese and more butter off the heat.

Panzanella Salad
By Mark Estee
Serves 2 to 4 people

1 loaf crusty bread
4 oz red wine vinegar
4 oz olive oil
1 cucumber
2 tomatoes
4 oz olives + juice
4 oz fresh mozzarella + juice
1 bunch Basil
Kosher salt and fresh pepper

Cut the Bread into slices
Toast the bread
Dice the bread
Dice cucumbers
Dice the tomatoes
Chop the olives
Chop the cheese
Toss Bread and all the vegetables and cheese in a bowl
Add the olive and cheese juice
Add the oil and vinegar
Chop the basil and add to the bowl
Season with salt and Pepper

Sabayon
By Mark Estee
Serves 2 to 4 people

4 egg yolks
4 oz apple juice or any juice
4 oz sugar
1 lb. of your favorite fruit or berries

Set up a double boiler
In a bowl whish the yolks, juice and sugar
Set over the heat and whisk until triples in volume and ribbons form
Pour sauce over the berries or fruit