Spice it up in the kitchen with Chef Sherson Lian - Citrix
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Citrix Field Kickoff
January 12–14 and 19–21, 2021
Spice it up in the kitchen with Chef Sherson Lian
Join Chef Sherson in the kitchen for
an engaging and entertaining cooking
demonstration. Sherson Lian is a Malaysian
based TV host, Chef and Entrepreneur and
will be cooking up a traditional Malaysian
dish for guests to cook along or just enjoy
the show.
Entrée:
Curry Roasted Chicken served with
Kyuri Salad and Greek Yogurt Dressing
Curry Roasted Chicken served with 1/2 lemon
Kyuri Salad and Greek Yogurt Dressing 1 cup/250ml Olive oil
Salt and pepper to taste
General Ingredients
Ingredients for Roasted Vegetables
Whole chicken
Salt 2 lb/907g of baby potatoes
Black pepper 3 bell peppers (one of each color)
4-6 tbsp of butter 1 cup/100g of Brussels sprouts
Ingredients for Marinade Ingredients for Kyuri Salad with Greek Yogurt
Dressing
1 sprig of curry leaves
2 shallots 3 kyuri/Japanese cucumbers
4 garlic cloves 1 tbsp mayonnaise
2-3 tbsp of ginger 1/2 cup/150g Greek yogurt
1 sprig of coriander leaves 1-2 green chilies (according to preference)
1 tbsp coriander seeds 1 clove garlic
1/2 tbsp cumin seeds 1 shallot
1 tsp chili powder 1-2 sprigs of coriander leaves (according to prefer-
1 tbsp curry powder ence)
1 tsp turmeric powder 1 tsp cumin seeds
1/2 lemon
Salt and sugar to taste
Continued on next page
Citrix Field Kickoff | Spice it up in the kitchen with Chef Sherson Lian 2
Instructions • Add the leftover lemon peel and a sprig of
• Preheat oven to 350 degrees F° / 180 degrees C° coriander inside the chicken, then tie up the drums
of the chicken. Tuck the tips of the chicken wings
• Season chicken with salt and black pepper. Season
under the chicken.
inside of the chicken as well. Massage seasoning
all over the chicken. • Roast chicken for 45 minutes to an hour.
• Toast cumin seeds and coriander seeds. Peel and • Remove the chicken from the oven, cover with
cut shallots, ginger, and garlic. Then blend them aluminum foil then allow chicken to rest for a
together with curry leaves, powdered spices, minimum of 15 minutes.
toasted spices, olive oil, lemon juice, salt and • Combine Greek yogurt, mayonnaise, cumin seeds
pepper, into a smooth puree. and lemon juice, then season with salt and sugar.
• Pour half the marinade over the chicken and Add grated garlic, a finely diced shallot and
massage all over, including inside the chicken. chopped coriander stems.
• Gently separate the chicken skin from the breast • Mix well then add sliced green chilies to taste.
and spread butter evenly in between the chicken • Roughly cut the cucumbers then add into the
skin and the chicken breast. salad dressing and mix well. Plate and garnish with
• Cut bell peppers and Brussels sprouts into small coriander leaves.
pieces. Pour the remaining marinade over the • Lay roasted vegetables over the plate and place
vegetables then add some olive oil. Season with roasted chicken on top of the vegetables.
salt and black pepper. Mix well. • Serve!
• Evenly spread out the vegetables on a roasting
pan, then place the chicken on a rack on top of
the vegetables.
Citrix Field Kickoff
January 12–14 and 19–21, 2021
Cook alongside Chopped Judge, Chef Maneet Chauhan
After being the only Indian female ever to compete
on Iron Chef and a fierce competitor on The Next
Iron Chef, Chef Chauhan is now a full-time judge
on the Food Network hit show Chopped and owns
multiple restaurants in the Nashville area. Join Chef
Maneet as she explores the flavors and spices of
Indian Cuisine.
Entrée:
Tandoori Pistachio Crusted Strip Steak with Cumin Turmeric
Potatoes
Dessert:
Coconut Saffron Mexican Churros
Pistachio Crusted Tandoori Strip Pistachio Crust Directions
• In a food processor, pulse the pistachios until
General Ingredients
fine and then add the panko.
4 strip streaks (6-8oz/170-227g each)
• Pulse until incorporated. Season with the salt
Butter
and pepper.
Curry leaves
Pistachio Crusted Tandoori Strip Directions
Ingredients for Marinade
• Preheat the oven to 375 degrees.
1 cup/245g yogurt
2 tbsp fresh ginger garlic paste • Heat a cast iron skillet pan over a medium high
3/4 tbsp kosher salt heat, add butter and curry leaves.
fresh ground pepper, to taste • Put the strip and sear on both sides. Put the
1 tbsp tandoori masala pistachio crust and finish in the oven.
1 tbsp fenugreek leaves
Ingredients for Pistachio Crust
1 cup/236.6ml shelled pistachios
1/2 cup/118.3ml panko or breadcrumbs
Salt and pepper to taste
Continued on next page
Citrix Field Kickoff | Cook alongside Chopped Judge, Chef Maneet Chauhan 2
Turmeric Cumin Potatoes Coconut Saffron Mexican Churros
Ingredients Ingredients
2 cups/280g heirloom potatoes 1/2 cup/118ml water
1 tbsp turmeric powder 1/2 cup/118ml coconut milk
salt to taste 4 tbsp unsalted butter
1 tbsp Ginger grated 2 tbsp brown sugar
2 tbsp Oil 1 tbsp vanilla extract
1 tsp cumin seeds 1/4 tsp salt
1/2 tsp cumin powder 1 cup/136g all-purpose flour
1 tbsp chaat masala Pinch of saffron threads mixed with 1 tbsp milk
salt to taste 4 eggs
Canola oil for frying
Directions 1/2 cup/100g granulated sugar
• Boil potatoes in turmeric and salt water. 1/2 tsp ground cinnamon
• Heat oil, then add cumin seeds when it starts 1/2 cup/100g dried shredded coconut, toasted
to sputter, add ginger, sauté for a minute.
Directions
• Add the rest of the spices, and the potatoes,
• Heat the water, coconut milk, butter, brown
toss together.
sugar, vanilla, and salt in a medium saucepan over
medium-high heat until bubbles form around
Ingredients for Mint Cucumber Raita the edge.
(garnish/sauce with main entrée)
• Add the flour all at once and stir quickly with a
1 cup/245g yogurt wooden spoon until no lumps of flour remain.
1/2 cup/118ml grated cucumber
• Remove from the heat. Add the saffron mixture.
2 tbsp chopped mint leaves
Beat in the eggs 1 at a time with a wooden spoon.
salt to taste
The dough should look soft and glossy. Spoon the
1/2 tsp paprika
dough into a pastry bag fitted with a star tip.
1 tsp chaat masala
• Heat canola oil for deep-frying in a large, deep
Directions skillet to about 350 degrees, or until the tip of a
• Mix everything together wooden spoon handle dipped into the oil gives off
a slow, steady stream of tiny bubbles.
• Carefully pipe dough in 6-inch lengths into the hot
oil. Fry, turning once, until golden brown on both
sides. Drain on paper towels.
• Combine the granulated sugar, cinnamon, and
coconut in a paper bag. Close and shake to mix.
Put a few warm churros at a time into the bag.
Shake until coated. Serve immediately. Makes
10 (6-inch) churros.Citrix Field Kickoff
January 12–14 and 19–21, 2021
Mixology Experience with Aaron Gordon
Looking to up your home bar game?
Look no further than this custom cocktail
tutorial with Mixologist Aaron Gordon.
As a certified sommelier, mixologist, and
cocktalian, Aaron knows all things bar and
will walk guests through the creation of two
cocktails with tips and tricks along the way.
Cocktails
Garden Gnome
Citrix Elixir
Garden Gnome Citrix Elixir
Ingredients Ingredients
1.5oz/44ml Gin 1.5oz/45ml of Thyme Simple Syrup
.5oz/15ml Elderflower Liqueur .75oz/22ml of Fresh Lemon Juice
.75oz/22ml Grapefruit Juice Plums
.5oz/15ml Fresh lemon juice Prosecco
.5oz/15ml Citron Syrup Garnish: Thyme Sprig
Snap Peas
Tonic Directions
• Peel and chop two plums, place plums in shaker
Directions with thyme simple syrup & lemon juice. Add plenty
• Combine all ingredients in shaker. Add ice. of ice to shaker and shake for 20 seconds. Strain
Shake vigorously. Add tonic to your glass, strain contents over new ice and add prosecco, garnish
ingredients. with thyme sprig
• Tools: Jigger, Shaker, cocktail strainer, small pot, • Tools: Bar spoon, shaker, jigger, cocktail strainer,
cooking strainer cooking strainer
• Raw sugar package: citron peel & sugar • Raw sugar package: dried thyme and sugar
• Combine ½ cup of water and contents of package • Combine ½ cup of water and contents of package,
in small pot, gently simmer on medium and strain gently simmer and strainCitrix Field Kickoff
January 12–14 and 19–21, 2021
Mixology Experience with Elon Soddu
Shake and stir with the Head Mixologist of the Savoy Hotel,
Elon Soddu. Set in the dramatic setting of the Beaufot Bar,
Elon will take guests on a cocktail journey exploring the art
of mixing, shaking, and stirring cocktails. Entitled Interpreted
Magic, the Beaufort Bar’s menu takes guests through the
history and performance of magic through the ages. Each
cocktail presented comes with a story that is sure to leave
guests with a sense of mystery and intrigue.
Cocktails:
Southside
Old Fashioned
Citrix Accelerator
Look into My Eyes
Southside Old Fashioned
Ingredients Ingredients
.85oz/25ml fresh lime juice 5-6 dashes of Angostura bitters
1 tbsp sugar syrup 5-8 dashes of Orange bitters
5-6 fresh mint leaves 1 tbsp sugar syrup
1.7oz/50ml London dry gin (or any gin!) 1.7oz/50ml Bourbon or Rye whiskey
Orange Peel
Directions Ice
• Combine all ingredients in shaker. Add ice.
Shake gently for 30 seconds. Double strain Directions
ingredients, pour and add a mint leaf to • Combine all ingredients in shaker or straight
your cocktail. into your glass. Add ice. Stir gently. Pour if you
• Tools: Jigger, Shaker, Cocktail Strainer, have mixed in your shaker and garnish with some
Tea Strainer orange peel.
• Tools: Jigger, Shaker, Stirrer
Continued on next pageCitrix Field Kickoff | Mixology Experience with Elon Soddu 2
Citrix Accelerator Look into My Eyes
Ingredients Ingredients
1.7oz/50ml vodka 1oz/30ml vodka
1 tbsp Chambord blackberry liqueur 1 tbsp Martini Fiero aperitif sweet wine
2oz/60ml rhubarb cordial 2/3 tbsp white wine
2/3 tbsp blue Curaçao 1 tbsp passion fruit cordial
Ice Champagne to top up
Champagne to top up
Fresh raspberries to garnish Directions
Optional: edible glitter • Combine all ingredients apart from the champagne
in shaker. Add ice and stir gently. Strain ingredients
Directions and top up your glass with champagne.
• Combine all ingredients apart from the • Tools: Jigger, Shaker, Cocktail Strainer
champagne straight into your glass. Add ice
and top up with the champagne. Stir gently.
Garnish with fresh raspberries.
• Tools: Jigger, StirrerYou can also read
