Today, a few notable chefs came to the Parade to cook up some demonstrations. Below is our resident intern Sara Wasserstrom’s account of two of the events. Thanks, Sara, for being our ‘Chef correspondent’ today at the Parade.

Simple Chef Tony Miller finds his balance in the kitchen. M/I Homes hosted Chef Miller to make a few dishes in which he makes daily at the restaurant, Latitude 41. As a new lunch dish Chef Miller makes Tunisian scallops with tabbouleh with broken citrus vinaigrette. Day boat style is the way to go if you want fresh seafood, Miller said. Not only did Chef Miller cook for a group of people, he also added in his own little lesson. Do you know what the 90/10 rule is? Of course not, were not chefs! While making seafood make sure to cook 90 percent on the top and 10 percent on the bottom. Don’t forget, great ingredients give fresh colors!

Feeling guilty, ask Chef Martha Balint to “slave” in the kitchen and make some orange lavender and lemon rosemary shortbread. Taking time out of Chef Balint’s busy life of teaching cooking classes and cooking tours, Key Homes welcomed her to show us the easiest shortbread recipe ever. Orange lavender shortbreads use a coconut oil, which gives it’s a delicious flavor. On the other hand, lemon rosemary shortbread uses a pound of butter. While cooking Chef Balint taught us that with humidity, the more humid it is outside, the more flour to use and vice versa. A great quote Chef Balint learned and told should stick with you forever, “never eat food that jiggles.”