Sameh Wadi of Saffron Restaurant was the guest chef for the August 15 Mill City Cooks demo. He prepared an Heirloom Tomato and Melon Salad with Burrata and Skordalia.
A component of this dish is Sourdough Skordalia, which Sameh made by first toasting sourdough cubes until crunchy, and then reconstituting them in boiling water with garlic and few other items. Once the cubes were softened, the mixture was pureed into a paste.
Burrata is a semi-soft Italian cheese formed into a pouch and then filled with soft curd and cream.
Sameh has quite a loyal following. I've never seen so many people sit thru an entire cooks demo in spite of the scalding hot sun and high humidity!
He brought it all together by spreading a scoop of Skordalia in the bottom of the dish, then adding burrata in the center, arranging the diced melon and tomato around that, and finally drizzling it with a vinaigrette. The ceramic bowl is a creation of Christy Wetzig Ceramics. Recipes from the Mill City Cooks demos can be found online.
Sameh also signed copies of his book The New Mediterranean Table.
According to this article, he also has a ice cream shop in the works.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demos.