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Travel Show: Cooking with chefs Amy Finley and Brian Malarkey

February 24, 2013|By Anne Harnagel
  • Chef Amy Finley demonstrates how to prepare a rabbit dish.
Chef Amy Finley demonstrates how to prepare a rabbit dish. (Richard Derk / Los Angeles…)

High-energy Amy Finley gave a fast-paced cooking demonstration Saturday at the Los Angeles Times Travel Show. (She returns at 11 a.m. Sunday (today) for a second demo.) Finley, a classically trained cook and the author of "How to Eat a Small Country," prepared lapin a la moutarde, or rabbit with mustard, a traditional Burgundian dish.

She's an advocate for getting people to eat more rabbit but admitted that it's tricky thinking of a "fluffy bunny and what you're having for dinner."

Despite a badly sliced thumb (a hazard of working with sharp objects), Finley proceeded with a how-to session in cutting up rabbit, then prepared the lapin, followed by a session with what she called the "food guillotine," or the mandoline, which she fearlessly used to slice potatoes.

From May 15-24, Finley will lead a 10-day Springtime in Paris/Adventure by the Book tour around Paris and the French countryside.  Highlights of the tour include nine days deluxe lodging in Paris and Burgundy, a cooking class and dinner with former European editor of Gourmet magazine, Alec Lobrano, author of "Hungry for Paris." Cost for the tour is $3,995 per person, double occupancy. Airfare is not included.

Finley, the Season 3 winner of the "Next Food Network Star," will be back Sunday at the Los Angeles Times Travel Show. Her demonstration takes place at 11 a.m. on the Culinary Stage.

Finley was followed by chef Brian Malarkey, creator and owner of five San Diego restaurants and a judge-mentor on ABC's "The Taste." In between preparing shrimp and grits, he tossed out a number of useful tips: "There are no rules in cooking" and "If you're trying to sell a house, bake some bread."

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