In this segment of Cafe 5, Chef Matthias Merges, executive chef of Folkart Management, showcases his Thai-style Pork Omelet as the countdown to Chicago Gourmet continues.
Chicago Gourmet, described as "the nation's premiere culinary experience," it set to take place Sept. 25-29.
This year's event will feature A-list chefs, sommeliers and mixologists, including Matthias Merges, Jimmy Bannos, Rick Bayless, Sarah Grueneberg, Masahuru Morimoto, Lorena Garcia and more.
Thai Style Pork Omelet
½ cup of minced or ground Berkshire pork
2 tbsp of Three Crabs Fish Sauce
2 tbsp of grapeseed oil
6 large eggs
3 tbsp Sambal hot sauce
1 bunch Thai Basil or Bush Basil
1. Crack eggs in medium mixing bowl and discard the shells
2. Season with a pinch of sea salt and pepper
3. Whisk eggs vigorously until eggs are aerated and frothy
4. Add pork and fish sauce
5. Whisk until evenly distributed
6. Heat a large nonstick sauté pan to medium/high heat
7. Add grapeseed oil
8. Gently stir hot egg mixture until egg begins to set (about 80%)
9. With your best confidence flip the egg mixture over
10. Gently slide cooked omelet onto a serving platter or plate and fold in half
11. Coat the omelet with Sambal chili sauce
12. Place picked Thai basil leaves on top and serve with a frosty highest quality Chang Thai Beer