Friday Cooking Demo - Bananas Foster

Ingredients

• 3 Tbsp. Whole Unsalted Butter
• 3-4 Tbsp. Brown Sugar
• 3 Tbsp. Brandy or Rum
• Fresh Squeezed Orange Juice To Taste
• Cinnamon To Taste
• 2-3 Tbsp. Heavy Whipping Cream
• Vanilla Ice Cream as Needed
• ½ to 1 whole Banana

Directions

1. Heat a sauté pan on the stove.
2. Add butter & cook until melted.
3. Add the brown sugar & cook until the sugar is     completely dissolved & starts to look foamy & bubbly.
4. Add the brandy or rum & flambé.
5. Add orange juice, cinnamon & heavy whipping cream. Bring back to a simmer.
6. Add the bananas & simmer until smooth & slightly thickened.
7. You can garnish with almond pralines, fresh mint sprigs, maraschino cherries, or fresh whipped cream!

How to make Fresh Mozzarella

Each Friday at 3:00pm Executive Chef Nathan Dirnberger hosts a cooking demonstration in the Grizzly Grill. This past Friday he and his cooking team demonstrated how to make mozzarella cheese, below is the recipe he demonstrated. 

Ingredients

•  2 gallons water, divided
• 3 pounds whole milk mozzarella curd (available at specialty Italian markets)
• 4 tablespoons salt, divided, plus more for serving
• Tomatoes-sliced, Basil and Extra Virgin Olive Oil for serving
• Freshly ground black pepper

Directions

1. In a large pot, bring a gallon of water to a boil.
2. In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, & set aside.
3. In another large bowl, salt the second gallon of water with the remaining salt & add as much ice as it can hold.
4. This is where it gets a little tricky. Carefully pour the boiling water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon for 1 minute. Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in boiling hot water. The curd will have settled into the bottom of the bowl, & at this point you have to work quickly or risk over-cooking the curd.
5. Dip your hands into the hot water & begin stretching the mozzarella. By stretching the cheese you insure that all the curds have completely melted. The curds will become incredibly soft & have buttery shine, & also, it smells wonderful. Form the mozzarella into tomato size balls, & then drop the mozzarella into the ice water to stop the cooking process. Work quickly, as the mozzarella will start to become rubbery the longer it sits in the hot water.
6. Wrap each mozzarella ball tightly in plastic wrap & store in the refrigerator for up to a week.
7. Serve the cheese with the best tomatoes & fresh basil you can find, extra virgin olive oil, salt & fresh cracked pepper.

Check back each week for a new recipe straight from the Taste of the Wild Catering team here at Cheyenne Mountain Zoo. 

Your Culinary Questions Answered!

Something’s Cookin’ at Cheyenne Mountain Zoo

Perhaps you didn’t know an independent company, System Services Association (SSA), is behind all of Cheyenne Mountain Zoo’s on-site food venues, catering services, and gift shops. We are pleased to introduce Nathan Dirnberger as Cheyenne Mountain Zoo’s new Executive Chef. He will manage all aspects of Grizzly Grill, Safari Café, as well as a Taste of the Wild catering, the zoo’s on-site event catering company.

Prior to joining the Cheyenne Mountain Zoo team, Chef Nathan was the Executive Chef at Nosh, an eclectic downtown restaurant. His passion for cooking began when he was just 13-years-old working as an associate at a gourmet food store. Chef Nathan is a Colorado native and has resided in Colorado Springs for the past 20 years. In his free time, he enjoys anything outdoors-camping, hiking, mountain biking, and he loves playing basketball.

We recently asked Chef Nathan a few questions to help you get to know him a little better.

CMZoo – Okay, What is your favorite zoo animal?

Chef Nathan – My favorite animal is a giraffe.

CMZoo - What is your favorite exhibit at Cheyenne Mountain Zoo?

Chef Nathan – Seeing all of the blueprints, I think Encounter Africa will be my new favorite exhibit. Plus, I’m a big fan of the rhinoceros and elephants that will be in this new exhibit.

CMZoo - What are you looking forward to most in your new position?

Chef Nathan – I’m looking forward to representing Cheyenne Mountain Zoo in the community and at upcoming cooking competitions. I’m also really excited about being a part of a great team and continuing a lot of very innovative projects started before my hire. For instance, I can’t wait to expand our current rooftop garden, which can be seen from the Mountaineer Sky Ride.

CMZoo – What new dishes do you plan to add to the menu?

Chef Nathan –I’m excited to introduce an authentic cuisine into each month’s menu. This month, on Saturdays and Sundays, we will be highlighting Mexican recipes. Next month Asian dishes will be on the menu.

CMZoo - What is your favorite food?

Chef Nathan – I don’t have one favorite - I love ALL food!

CMZoo - What is your favorite dessert?

Chef Nathan – I love anything with fruit.

Chef Nathan invites you to stop by the Grizzly Grill or Safari Café and say “hi” the next time you are exploring Cheyenne Mountain Zoo.