Cooking up a good time

Danette Goulet

FAIRGROUNDS--An attentive audience of more than 50 spectators

gathered around a cooking demonstration Friday afternoon at the Orange

County Fair.

Ages ranged from tots to teens to those in their twilight years.

But not one spectator held a pen or paper as Thomas Schatti, executive

chef at the Doubletree Hotel in Costa Mesa, explained how to make his

succulent crab cakes, special sauces and divine dressings.

A mother-daughter pair had a few theories as to why the demonstrations

were so popular, yet no one took notes.

“I think it’s just interesting to see the different techniques he uses

and see if you could do it,” said Terry Miller, 47, of Fountain Valley.

“We thought it was interesting that he stirred everything with tongs

instead of a spoon.”

Her 10-year-old daughter, Jenna, said they also liked the samples.

Some spectators said they were there to catch the many cooking shows

that have become popular, but for others it was just a fair-time treat.

“I love this; it’s my hobby,” said Mary Romey of Fountain Valley.

“Cooking to me is an art. I have five children and I taught all of them

to cook.”

Bebe Griffin of Dana Point said she doesn’t even cook anymore,

although she was a veritable gourmet at one time.

Now that her husband of 40 years is gone, however, so too is her zest

for cooking, Griffin said. But she still likes to watch from time to

time.

“We grew up with a knowledge of cooking all styles,” she said. “My

mother started teaching us at 6 years old. By 9, we could prepare a whole

meal--shopping, cooking, linens, china, silver, crystal and flowers.”

But whether audience members were looking for new dishes to try, new

techniques, free grub or were simply trying to get out of the hot

afternoon sun, the demonstration offered them recipes and a little snack.