September 06, 2021
In support of a Jackson Hole nonprofit, Slow Food in the Tetons. News West KnifeWorks pulled Kim Kent from her post on the sales floor in Jackson, asked her to put on her metaphorical chefs hat and take over Corey Milligan's garden and kitchen. She demonstrated this delicious recipe and made a movie about knife skills and Carpaccio. All the ingredients were harvested that morning or purchased from the Farmers Market. When Kim was asked to send us a little information about how she mastered these skills in the kitchen she wrote this blog.
(Kim next to the creek harvesting watercress with a glory folder pocket knife.)
In my family we joke that I learned how to cook out of self defense. My mom is the worst cook I have ever met. When I was 4 she put all the eggshells in my egg salad sandwich. I have not eaten an egg salad sandwich since then. A favorite meal she liked to "cook" was a frozen lentil loaf (something you could buy in the freezer section of our local natural foods store), instant mashed potatoes and instant vegetarian gravy. It was disgusting.
I started cooking dinner for my family when I was about 10. When I was in Jr. High we finally got cable and the Food Network was brand new. I spent hours and hours watching the food network. Back then the network was more focused on chefs teaching chefs, the recipes were complex with advanced techniques. I would watch the shows and then print out the recipes and my mom would get all the ingredients for me and I would cook them for my family. In high school I got a job working for a small local cafe called "Carried Away" that only bolstered my will to be in the kitchen.
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