Executive Chef Herve Fucho Reveals Culinary Secrets With “Perfect Turkey Dinner” Class At Four Seasons Hotel Hong Kong And Complete Take-Home Turkey Dinner This Festive Season
What does it take to make the perfect roast turkey? Americans have been seeking to find the balance of moist meat with expertly crisp skin ever since the first Thanksgiving.
For one Frenchman, Executive Chef Herve Fucho of Four Seasons Hotel Hong Kong, his journey to turkey perfection took him from the palm trees of Los Angeles to the white sands of Punta Mita, Mexico, and finally to Hong Kong. This year, Chef Fucho will share his kitchen secrets at a special class, “The Perfect Turkey Dinner and Leftover Delights,” followed by an elegant afternoon lunch in Four Seasons Harbour View Ballroom. Guests unable to attend the class but still looking for a taste of Chef Fucho’s expertise are welcome to order full turkey dinners with all the fixings as take-away for Thanksgiving and throughout the festive season.
A World Journey in Pursuit of Turkey Excellence
Properly roasting an eight kilogram (17 pound) turkey is notoriously difficult. Cook the legs to the correct temperature and risk drying out the breasts. Cook the breasts to maintain juiciness and the skin might be shy of that classic golden crust. For Chef Fucho, that quest for harmony between breast and thigh has taken him across continents and through whole arsenals of techniques.
For several years, while cooking Thanksgiving dinner for 800 guests at Four Seasons Hotel Los Angeles at Beverly Hills, Chef Fucho perhaps sacrificed a bit of juiciness for the drama of a full bird presentation complete with amber burnished skin. When Chef Fucho was transferred to Four Seasons Resort Punta Mita, come the fourth Thursday of each November, he again found himself surrounded by Americans looking to celebrate with a feast. At a time when sous vide techniques were capturing the imagination of chefs around the world, Chef Fucho thought to use this novel method – deboning the bird, vacuum sealing the different cuts and submerging the meat in a very low temperature water bath. The result was an elegantly plated turkey dinner with perfectly moist meat, but minus the grand display of the full bird.
For Chef Fucho, however, nothing beats the drama of presenting a whole roast turkey at the table. Upon moving to Hong Kong, he sought to replicate the juiciness he created through sous vide with the magnificent presentation of the complete turkey. His perfect roast turkey achieves the balance of moist meat to golden brown skin through a two day cooking process that involves roasting the bird in a very low temperature oven for ten hours, letting the skin dry out overnight and finally crisping up the skin in a very hot oven just before service the next day.
The Perfect Turkey Dinner Class Comes to Hong Kong
On November 21, 2015, for the first time Chef Fucho will share the secrets to his perfect roast turkey with a special class in the kitchen at Four Seasons. In addition to learning his tips and tricks for roasting, Chef Fucho will demonstrate how to make the most of turkey leftovers with east-meets-west recipes, such as pumpkin turkey risotto with black truffle and steamed turkey and foie gras dim sum.
After the cooking demo, guests will retire to the Harbour View Ballroom to enjoy the fruits of their class labour at an elegant afternoon lunch. The menu will include starters of lobster salad with avocado, and pumpkin and crab soup. Guests will then enjoy the full turkey with all the traditional accompaniments – cranberry relish, truffle mash potatoes, roasted seasonal vegetables, gravy and Chef Fucho’s famous cornbread and pretzel giblet stuffing. To accompany the feast, Head Sommelier Sebastien Allano will recommend wines for the season perfect to pair with the festive spread. As guests delight in their newfound culinary knowledge, nothing could be a sweeter ending than classic, creamy pumpkin pie.
This intimate class will be held only once and is limited to 20 students. All Perfect Turkey Dinner guests will go home with a monogrammed Four Seasons apron and a bound book of Chef Fucho’s festive recipes and turkey leftover tips.
For guests looking to sample Chef Fucho’s delights at home with friends and family, Four Seasons Hotel Hong Kong offers the complete turkey dinner package for festive pre-order and pick-up. The take-home feast feeds 8-10 people with a 7 kilogram (15 pound) roast turkey and all the fixings. Turkeys are limited so guests are encouraged to pre-order to reserve their very own Perfect Turkey.
The Perfect Turkey Dinner and Leftover Delights class will be held on November 21, 2015 beginning at 11:00 am, to be followed by a full turkey lunch, wine pairing included. Class participants will receive a monogrammed apron, recipe booklet and champagne reception. Class size is limited to 20 guests. Guests are asked to wear close-toed shoes for the kitchen demo and casual chic attire for lunch. Cost is HKD 1,488 per person. To reserve a space, contact [email protected] or call 3196 8319.
The take-home Turkey Dinner is available to pre-order for Thanksgiving until November 20, 2015. Turkey dinners are available throughout the holiday season with a four day advanced notice. The complete turkey dinner includes one 7 kilogram (15 pound) roast turkey, truffle mashed potatoes, cornbread stuffing, cranberry relish, gravy and seasonal roasted vegetables. It feeds 8-10 people. Cost for the complete dinner is HKD 1,980. For Thanksgiving turkey orders, contact [email protected] After November 12, all other festive turkey orders can be placed by calling the Four Seasons Holiday Line at 3196-8708 or [email protected] Turkey dinners can be collected at The Lounge on the Lobby level ofFour Seasons Hotel Hong Kong.