Kitchen Chat with Margaret McSweeney: Recent Episodes
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I'm your host Margaret McSweeney, and I'm so very happy to share my interviews with top Chefs & Restauranteurs that I have met on my travels, along with everyday tips for your Foodie Life. Test out recipes and new kitchen tools. Savor all that your day has to offer with the inspiration and insight from Kitchen Chat. Everything always happens in the kitchen!
“Scotland is a land of mountains, glens, and islands, a land of myth and legend” - Walter Scott. Join Kitchen Chat host Margaret McSweeney as she celebrates the 100th anniversary of Gleneagles, located at the base of the Scottish Southern Highlands. After its grand opening in 1924, media proclaimed that Gleneagles was the "8th Wonder of the World" and called it "The Glorious Playground." Learn more at https://gleneagles.com/ Tee and Tea are hallmark experiences at this timeless resort. With three championship courses and a nine-hole course, golfers can test their skills amidst the lush landscape. In 1921 (before the hotel opened), Gleneagles hosted their first golf tournament between American and British players, which is considered to be the precursor to the Ryder Cup. Photos at Kitchenchat.info Enjoy Afternoon Tea in Glendevon at Glenagles for a taste of Scottish heritage with a legacy of impeccable service and refined elegance. Margaret especially enjoyed the Centenary Afternoon Tea offered during her stay with savories and pastries representing the culinary highlights during the 100 years, including the Truffled Egg Mayonnaise sandwich made famous in the 1930s in The Ritz. Explore the verdant grounds and crunch along the paths of the Kitchen Garden, an oasis of produce and botanicals. Photos at Kitchenchat.info Expand your knowledge about Scottish Whisky through a tasting offered at Gleneagles. Visit: https://gleneagles.com/the-gleneagle-blog/spirited-away/ Remember, every episode of Kitchen Chat can be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook., https://www.facebook.com/GreatBritishTeaParty/ What are your favorite memories and experiences in Scotland? ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat audio podcast: * Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 * Spotify: https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 * Webtalkradio: Webtalkradio.com
This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv Savor the day!
Welcome to a very special episode of Kitchen Chat: A Taste of Luxury, History & Hospitality. Today, we're traveling to a storybook setting in Scotland. Let's visit Cromlix (https://www.cromlix.com/), the breathtaking Victorian mansion and five-star luxury country house hotel near Dunblane, owned by tennis legend, Sir Andy Murray and his wife, Kim (https://www.cromlix.com/about-us/our-history/) #AndyMurray #ScottishLuxury #LuxuryTravel Cromlix welcomes guests with both timeless Scottish heritage and contemporary luxury with resplendent interiors designed by renowned designer Suzanne Garuda. This is a place where every detail tells a story, from the grandeur of its architecture to the warmth of its welcome. Host Margaret McSweeney sits down with the gracious General Manager, Barry Makin, to discuss the spirit of this magnificent property and the perfected hospitality. "The style of luxury we want to deliver at Cromlix is a relaxed and understated luxury that makes people feel welcome. We want to welcome you into our home and not a hotel," Makin says. From the tranquil beauty of its grounds to the exquisite dishes crafted with local ingredients, this episode is a masterclass in modern Scottish luxury. A poignant moment for Margaret was serendipitously meeting a Scottish bagpiper who was walking into Cromlix Chapel to practice before a wedding. As many of you know, Margaret launched Kitchen Chat as a way to honor her late father who was a gourmet home chef, world traveler and accomplished musician. Her dad even loved to play the bagpipes, and his favorite song to play was Amazing Grace. This kind bagpiper in Cromlix Chapel played Amazing Grace for Margaret. "Haste ye back," a Scottish phrase meaning "You are always welcome to return" reflects the depth of hospitality at Cromlix. I look forward to one day returning to this cherished place. Remember, every episode of Kitchen Chat can be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook., https://www.facebook.com/GreatBritishTeaParty/ ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat audio podcast: * Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 * Spotify: https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 * Webtalkradio: Webtalkradio.com
This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv Savor the day!
Welcome to a special edition of Kitchen Chat: A Taste of Luxury, History, and Hospitality. Host Margaret McSweeney takes you to the heart of London's Mayfair, a place synonymous with timeless elegance, to visit the incomparable Brown's Hotel, a Rocco Forte Property, https://www.roccofortehotels.com/hotels-and-resorts/brown-s-hotel/ Brown's is more than just a hotel; it's a living piece of history, where the past whispers from every corner. Founded in 1837, this is London’s very first hotel, and its legacy is rich with stories. It's where Rudyard Kipling wrote The Jungle Book, and where Alexander Graham Bell made Britain's first-ever telephone call. Today, this historic landmark has been impeccably reimagined, blending its iconic heritage with a modern culinary spirit. This episode will feature highlights from Margaret's Kitchen Chat last summer with her friend, Chef Ross Sneddon, Regional Executive Pastry Chef for Rocco Forte (including The Balmoral and Brown's Hotel). During her visit to London this summer, Margaret and May Wong visited with Chef Ross to sample the popular Mayfair Bun which is now available at Brown's. Inspired by centuries of British baking tradition yet entirely its own, the Mayfair Bun is a delicate balance of indulgence and restraint. Baked in beeswax, draped in honey, and dusted with floral bee pollen, it offers a subtle sweetness that lingers without overpowering. The honey used in the Mayfair Bun is sourced from the award-winning Rhug Estate in North Wales, where bees forage freely among wildflowers in the Dee Valley. The result is a naturally floral honey with subtle notes of citrus and heather. This pastry is a tribute to the hotel's address at 33 Albemarle Street in Mayfair. Each Mayfair bun features 33 delicate layers of pastry and only 33 of these buns are baked and sold each day, with £1 from each sale benefiting Bees for Development, https://www.beesfordevelopment.org/about-us/ a charity dedicated to beekeeping and biodiversity. Get ready to experience the perfect blend of luxury, history, and hospitality as we celebrate a true London icon. Remember, every episode of Kitchen Chat can be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook., https://www.facebook.com/GreatBritishTeaParty/ Savor the day! ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat audio podcast: * Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 * Spotify: https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 * Webtalkradio: Webtalkradio.com
This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv
"I like to think that whatever you cook indoors. you can cook it even better outdoors" Meathead Goldwyn. On this special episode of Kitchen Chat, host Margaret McSweeney visits the living legend of grilling in his kitchen for an insightful conversation and a Masterclass on one of America’s most revered traditions. She is joined by the celebrated pitmaster, culinary scientist, and seminal voice in outdoor cooking, Meathead Goldwyn, author of the landmark book, "The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes." This episode presents an inspiring approach to the craft, intricate science and storied history of American barbecue. In a conversation that brings the experience of cooking outdoors to life, Margaret and Meathead delve into the rich History and cultural significance of this culinary art form, examine its central role in American Hospitality, and dissect the scientific principles that create an irresistible, craveworthy Taste experience. It’s a discussion that defines the true Luxury of culinary mastery—where technique, precision, and passion converge to inspire and elevate a beloved tradition. Join us for a compelling exploration of the art, soul, and science of outdoor Summer cooking. Remember, every episode of Kitchen Chat can now be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook. And of course, Meathead talks about flavoring smoke on the grill with tea. Savor the day! ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat audio podcast: * Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 * Spotify: https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 * Webtalkradio: Webtalkradio.com
This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv Savor the day!
Step onto the runway of flavor and fashion in this special episode of Kitchen Chat: A Taste of Luxury, History and Hospitality. Host Margaret McSweeney joins world-renowned fashion photographer and TV personality Nigel Barker at a Chicago philanthropic fashion show benefiting WINGS Program Inc. Discover how Nigel turned his creative eye from couture to cocktails, crafting what’s been called “the most fashionable cocktail in the world.” It’s a conversation where glamour meets giving—and style is served in a glass. https://www.instagram.com/nigelbarker/?hl=en Margaret was especially delighted to meet Nigel as both she and his wife grew up in Alabama. Almost two years in the making, this meticulously crafted beverage is designed to be an unprecedented and elevated experience. Nigel reveals the passion and precision required to develop what is being called the "Most Fashionable cocktail" in the world—and the #2 most popular cocktail ordered today. This conversation is a perfect blend of worlds: the Luxury of high fashion and premium spirits, the History behind a carefully built brand, and the profound Hospitality of giving back to the community. Tune in to hear how a master of the visual arts applied his discerning eye to create a taste sensation. Join us for a conversation where glamour meets giving, and style is served in a glass. Remember, every episode of Kitchen Chat can now be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook. Speaking of tea, I think the next product that Nigel and The Barker Company should launch is a Matcha Martini! Savor the Day and Savor the Sip! (Please remember to drink responsibly and only if age 21 or over).
On this very special episode of Kitchen Chat: A Taste of Luxury, History and Hospitality, host Margaret McSweeney takes us on a sweet, very personal journey home. Broadcasting from the vibrant culinary heart of her beloved hometown, Birmingham, Alabama, Margaret has a Kitchen Chat with Leigh Sloss-Corra, the dynamic Executive Director of The Market at Pepper Place. Margaret and Leigh are both members of Les Dames d'Escoffier and first met during the International Association of Culinary Professionals (IACP) conference in Birmingham. Margaret serves on the board for IACP. The Market at Pepper Place is celebrating its 25th anniversary and is a thriving farmer's market place which serves as the city's epicurean epicenter. The Market at Pepper Place is a brilliant example of striking the perfect balance between urban renewal and a testament to the power of local Southern food roots and artisans Birmingham is world renowned for. Leigh's sister, Cathy Sloss Jones was an integral part of launching this farmers' market along with Chef Frank Stitt and Chef Franklin Biggs who realized that something needed to be done to ensure the ongoing viability of Alabama farmers and locally sourced food. Each weekend, guests can enjoy a cooking demo. Margaret was quite impressed with the international flavors at this market. A native of Nepal, Prarthana Pandey, owner of Dalle Momo cooked dumplings and flavorful dipping sauces to sample. Margaret and her childhood friend, Melanie sipped refreshing Thai Tea and Butterfly Pea Tea from Tay's Tea. In a conversation that beautifully encapsulates the show's pillars, Margaret and Leigh explore the rich History of the Pepper Place district, its transformation from an industrial hub to a culinary focused cultural landmark. What is your favorite feature at your favorite farmers' market? ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat audio podcast: * Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 * Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 * Webtalkradio: Webtalkradio.com
This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv Savor the day!
Through their shared passion for the rich traditions of afternoon tea, Margaret and Claire celebrate the global success of the GBTP, a global community Myers-Lamptey built which now connects nearly 300,000 enthusiasts worldwide, and to make a very important announcement. Kitchen Chat will now also air on Great British Tea Party's Facebook page. The strategic partnership and friendship will provide the GBTP's global community with direct access to new Kitchen Chat episodes. This collaboration officially unites Kitchen Chat's award-winning decade of culinary storytelling with the GBTP's dedication to history, elegance, and connection. The collaboration, celebrated by the two founders on-air, marks the beginning of a new and exciting chapter. ✅ Be sure and visit KitchenChat.info for more interviews and recipes. And, subscribe to the KitchenChat audio podcast: * Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 * Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 * Webtalkradio: Webtalkradio.com
This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv
Join Kitchen Chat host Margaret McSweeney as she visits the truly sparkling Baccarat Hotel New York. Margaret is known to spotlight the brightest and most brilliant examples of Luxury, History, and Hospitality, and this hotel, a stunning blend of heritage and modern opulence aptly fits this description. Opened in 2015, this Manhattan gem is the first hotel from the legendary 260-year-old French crystal house, Baccarat. Conveniently located across from the Museum of Modern Art, each detail of the hotel beautifully reflects the artistry and whispers the timeless elegance of Baccarat crystal. Chef Ashfer Biju, the exceptional Food and Beverage Director/Executive Chef at Baccarat, reveals the passion behind the luxury guest experience and the meticulous artistry poured into the renowned Afternoon Tea service in the Grand Salon in addition to the elevated culinary options throughout the hotel. The presentation of the three tiered Baccarat crystal stand displaying the tea sandwiches and pastries is most memorable. Each type of beverage glass on the table is Baccarat crystal, and this elegant tradition continues in the the hotel rooms, where only Baccarat crystal glasses are provided. Discover the Baccarat Hotel New York's sophisticated culinary scene. This hotel beautifully marries French elegance with modern luxury. The Baccarat Hotel New York (https://www.baccarathotels.com/) isn't just a place to stay; it’s a landmark of New York glamour, where a rich history of artistry meets a true passion for hospitality. Savor the Day! ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat audio podcast: * Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 * Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 * Webtalkradio: Webtalkradio.com
This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv
Margaret McSweeney welcomes cookbook author Sarah Ahn to discuss Umma: A Korean Mom's Kitchen Wisdom. Discover Korean culinary heritage, heartfelt family recipes, and the rich history behind beloved dishes like kimchi grilled cheese. "Kimchi is more than just a trendy food item. Kimchi is a Korean person's identity. It's our pride and it's a staple of our cuisine because it's the only food that got Koreans through the harsh winter months, got us through the wars, the Japanese occupation and the Korean War." Sarah Ahn On this Special Edition of Kitchen Chat: A Taste of Luxury, History, and Hospitality, join your host, Margaret McSweeney, as she welcomes the celebrated cookbook author, Sarah Ahn of @ahnestkitchen on Instagram. Sarah and her mother Nam Soon Ahn co-wrote a heartfelt and acclaimed cookbook, Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes. In Umma, Sarah and her "umma" (mother) memorialize and share a rich exploration of Korean culinary heritage, family traditions that celebrate Korean culinary culture and hospitality, as well as the historical perspective of one of the world's oldest culinary traditions. Join Margaret as she invites Chehn to share the heart of Umma, uncovering its significant history, treasured family narratives, and the traditions of hospitality woven throughout the book. Together, they will explore the art of preserving culinary traditions and the luxuriousness of comfort found within the simple, authentic flavors of her own Korean mother's kitchen. Prepare to be immersed in a conversation that promises a true taste of history, served with the warmth and generosity of Korean hospitality. A true taste of luxury is sharing a meal with family and friends and celebrating the culinary traditions of loved ones. Kimchi is an inherent part of Korean cuisine and honors the country's heritage. This dish also offers several health benefits that include probiotics. Kimchi grilled cheese is a nod to the past and a taste of the present. Sarah shares this recipe in her book. She says it was surprisingly one of the most difficult recipes to develop but one of the easiest recipes to prepare. The secret is to use munster cheese, sourdough bread and re-seasoning the kimchi before serving. ✅ Be sure and visit KitchenChat.info for the recipe for Kimchi Grilled Cheese thanks to Sarah Ahn and her team. Subscribe to the KitchenChat audio podcast: * Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 * Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 * Webtalkradio: Webtalkradio.com
This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv
Join KItchen Chat host Margaret McSweeney as she steps both into the future and back in time, to the hallowed, historic grounds of the Raffles London at The OWO. Experience the property's recent magnificent transformation of the Old War Office, a building where history was profoundly made, from the days of Winston Churchill to Ian Fleming's James Bond. Today, the historic building's storied past seamlessly intertwines with Raffles London at the OWO's unparalleled commitment to modern hospitality and culinary excellence. I especially enjoyed the exquisite Afternoon Tea. Just the name "Raffles" conjures images of timeless luxury and exotic elegance. The first Raffles opened in Singapore in 1887. Recently, host Margaret McSweeney took an extraordinary journey to witness the most anticipated re-emergence of one of the world's most timeless luxury destinations. Discover how this Grade II* listed Edwardian masterpiece, completed in 1906, has been meticulously reborn as a beacon of elegance. Last year, Margaret had the honor of interviewing Philippe Leboeuf who at that time was the Managing Director of Raffles London at The OWO. His precious dog Archie joined them for the Kitchen Chat. Explore the magnificent, refurbished corridors and the innovative global kitchens that are ushering in a new era of gastronomy in London. Raffles London at The OWO is a dazzling, contemporary landmark, embodying a rich historical legacy and the vibrant future of world-class, timeless luxury, history and hospitality. ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv
On this particularly timely edition of Kitchen Chat®: A Taste of Luxury, History, and Hospitality, host Margaret McSweeney whisks you away on a flavorful journey into the captivating world of Matcha! From World Tea Expo in Las Vegas and the Chicago Tea Festival, where the global popularity and ceremonial allure of Matcha was undeniably the "hot topic. Join Margaret as she explores what this powdered green tea is, by uncovering its fascinating history, its luxurious applications, and the warm hospitality that surrounds its preparation and enjoyment. We'll hear from distinguished experts who are shaping the modern Matcha landscape. Included are Noli Ergas, a certified Japanese Tea Master from Sugimoto Tea, who will illuminate the traditional art and nuanced preparation of authentic Matcha. We'll also connect with Don Ho, co-founder of BDH Consultants in addition to HairoUSA.com, to explore innovative perspectives and the expanding reach of Matcha culture. Discover Matsushita Tea Garden's Ajan Sparkling Tea. Furthermore, we'll glean wisdom from Mark Arathoon, the CEO of Blue Ocean Tea, as he shares his expertise on the broader tea industry and the rising prominence of Matcha. We will speak with a Japanese Tea Ceremony expert from the Japanese Culture Center in Chicago. Finally, we'll even get a taste of refined elegance as we explore the art of High Tea at The Balmoral in Edinburgh. (part of the Rocco Forte collection), featuring the distinctive touch of Matcha in pastries created by the talented Executive Pastry Chef Ross Sneddon. We invite you to join Margaret as we explore the captivating world of Matcha – a true taste of luxury, steeped in history and served with exceptional hospitality! ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv
Exploring the Sustainable Michelin-Starred Legacy of Le Manoir aux Quat’Saisons with Executive Chef Luke Selby. "The garden is the canvas, and we take all our inspiration from the garden and the seasons." Executive Chef Luke Selby Embark on a journey with host Margaret McSweeney to one of the most exceptional luxury resorts in the world for a truly special edition of Kitchen Chat®: A Taste of Luxury, History, and Hospitality. Join Margaret as she discovers an enchanting, Michelin-starred world in the heart of Oxfordshire, United Kingdom, on her first visit to the hallowed grounds of Le Manoir aux Quat’Saisons, A Belmond Hotel. This isn't merely a visit to one of the world's most exquisite resorts; it's an immersion into an enchanting luxury oasis of sustainability where Michelin-star standards of gastronomy intertwine with a profound respect for the ecosystem, practices of sustainability, and history within the enchanting bounty of nature. Created by the legendary Raymond Blanc OBE, Le Manoir has held two Michelin stars since its inception in 1984, a testament to unwavering culinary artistry. On a side note, Chef Blanc has a new cookbook, Simply Raymond: Recipes from Home is now available. Beyond this celebrated estate's pioneering commitment to sustainability, recognized with a prestigious Michelin Green Star, discover how Le Manoir's philosophy, deeply rooted in its expansive organic kitchen gardens, seasonal harvests, and a zero-waste ethos, elevates the dining experience to a world-class level. Even the welcome amenity is a delicious presentation. Join Margaret in conversation with Executive Chef at Le Manoir aux Quat'Saisons, Luke Selby, who returned to Le Manoir in January 2023 after starting his career there in 2009 working alongside the legendary Chef Raymond Blanc. --Savor the Day! ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat audio podcast: * Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 * Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 * Webtalkradio: Webtalkradio.com
This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv
Nestled amidst the breathtaking Mendocino coastline, Brewery Gulch Inn & Spa offers a sanctuary where rustic elegance meets a deep respect for the natural world. Built upon a foundation of remarkable ocean-salvaged redwood logs, the Inn stands as a testament to sustainable luxury and a harmonious connection with its stunning surroundings. From the crackling warmth of the fireplaces in each room to the locally sourced artistry that adorns its spaces, every detail at Brewery Gulch is thoughtfully curated to create an authentically Mendocino experience. Executive Chef Stephen Smith embodies the spirit and vision of Brewery Gulch Inn, and his passion for creating an unparalleled guest experience, coupled with a deep appreciation for the region's unique charm and the Inn's sustainable ethos, makes him a most hospitable guide to explore the distinctive blend of history, heartfelt hospitality, and understated luxury that defines this Mendocino jewel. Join us as we discover the story behind Brewery Gulch Inn, its commitment to environmental stewardship, and the exceptional experience it offers guests seeking solace and connection with nature. You can even book a birdwatching package Brewery Gulch Inn partners with Cornell Lab of Ornithology. Prepare to be captivated by the serene beauty, just as I was, and sustainable ethos of Brewery Gulch Inn, and the passionate individuals who pour their hearts into creating a truly memorable escape on the Mendocino coast. Savor the Day! For Chef Stephen Smith's Recipe for a Lassi visit Kitchenchat.info.
Let's explores the heart of Mendocino, California, and discover a true gem: the MacCallum House. This isn't just a hotel; it's a living piece of history, nestled in the heart of downtown, yet just a stone's throw from the dramatic Mendocino Headlands and the crashing Pacific. On this Kitchen Chat episode, Margaret McSweeney steps inside this beautifully preserved Victorian estate, built in 1882 as a romantic wedding gift for the legendary Daisy MacCallum from her pioneering father William Kelley. We'll uncover the captivating story of the MacCallum family, whose influence shaped the very fabric of Mendocino. (You can even visit the Kelley House Museum which is across the street from MacCallum House). From the elegant rooms and lush gardens to the charming cottages, every corner of The Mac whispers tales of generations past. We’ll explore how this iconic property has gracefully evolved, seamlessly blending its rich heritage with modern luxury and unparalleled hospitality. Margaret sits down with General Manager Saya Hanson to discuss the delicate balance of preserving history while providing a truly exceptional guest experience. Margaret also chats with the renowned Executive Chef, Alan Kantor, at the MacCallum House Restaurant, one of the region's most acclaimed dining destinations, and discovers the joy Chef Kantor puts into his culinary philosophy and his passion for fresh, local ingredients, which elevates the dining experience to new heights. Whether you're craving an exquisite meal in the restaurant or a casual bite and handcrafted cocktail at the Grey Whale Bar and Cafe, MacCallum House offers some of the most wonderful experiences and flavors Margaret has discovered recently. Join Margaret on this journey through time and taste as she uncovers the secrets of the MacCallum House. From its origins as a symbol of love to its enduring legacy as a cherished Mendocino landmark, this is a story of family, romance, and the magic that happens when history, luxury, and hospitality perfectly align. Savor the Day! ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv
This episode of "Kitchen Chat" journeys to the scenic Anderson Valley on the Mendocino Coast, where we discover the story of Fathers & Daughters Cellars, a winery born from a father's passion and a daughter's shared dream, now a multi-generational family venture. "It’s pretty special to ‘Taste at the Top,’” and this episode offers a one-of-a-kind introduction to their exceptional wines while overlooking the breathtaking Anderson Valley. Guy Pacurar and his wife Sarah Schoeneman are the co-owners of Fathers and Daughters Cellars. Join Margaret McSweeney as she tastes the unique story behind Fathers & Daughters Cellars with each sip, learning how this family's deep connection to the land translates into their handcrafted wines. The heart of their operation lies in their family's storied Ferrington Vineyard, a 78-acre gem planted with Pinot Noir, Sauvignon Blanc, Chardonnay, and Gewürztraminer. These estate-grown grapes, along with the fruit for their Rosé of Zinfandel from the Nelson Family Vineyard in Ukiah and another select Anderson Valley Pinot Noir vineyard, form the foundation of their distinct portfolio. Beyond the exquisite wines, Fathers & Daughters Cellars offers a warm and welcoming experience, inviting wine lovers to share in their passion and learn about their winemaking philosophy. ✅ Be sure and visit KitchenChat.info to watch this video and find more interviews, recipes and luxurious vacation destinations! Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9
Today, we have the privilege of welcoming a living legend, the woman who has redefined what it means to be a multifaceted icon – the gorgeous and glamorous Cristina Ferrare! From supermodel to cookbook author, actress to television host, Cristina has captivated audiences for decades. Now, in addition to a return to international supermodel work, she's adding another incredible title to her impressive resume: grandmother! Throughout her life, Cristina's passion for food has brought her joy. She celebrates and her and has most recently become the star of this next chapter of her storied life. Fresh off her appearance on The Drew Barrymore Show, where she dazzled with recipes and inspiration from her new cookbook series, "The Model Kitchen" launching on Legible.com, Cristina joins host Margaret McSweeney, for a special Kitchen Chat at the elegant Pierre Hotel in New York City. Margaret and Cristina met through Nancy Davis, the founder of Race to Erase MS. As we all know, the heart for charity begins in the kitchen. Please consider donating to Race to Erase MS. Thank you! Always remember to take a moment and Savor the Day!
In this episode, we embark on a sojourn to the breathtaking Mendocino coast, dramatic cliffs, whispering redwoods, and the understated luxury of eco-elegance of the Stanford Inn By The Sea: Historic Farm and Eco-Resort. Here, amidst nature's grandeur, we discover a sanctuary of sustainability, a haven where impeccable hospitality intertwines with a deep reverence for the earth. Join Margaret McSweeney as she engages in intimate conversation with Jeff and Joan Stanford, the visionary proprietors who have woven their passion for environmental stewardship into the very fabric of this remarkable eco-resort. Uncover the story behind the inn's unique philosophy, a philosophy so deeply rooted in its lush, organic gardens that it is often whispered to be "a garden with an inn attached." We'll stroll through these verdant expanses, where the bounty of nature provides the inspiration for the culinary masterpieces crafted at the acclaimed Ravens Restaurant. Prepare to be "Wow'ed" just as Margaret was exploring the artistry behind Ravens' dazzling and delectable vegan cuisine whose ingredients primarily come straight from the on-property garden. From innovative creations that redefine plant-based dining to irresistible desserts, we'll delve into the secrets of the Ravens "origin story", menu and the unwavering commitment to showcasing the region's finest, freshest ingredients. Beyond the culinary delights, we will immerse ourselves in the program offerings at the wellness center and embark on a journey of joy. Many thanks to Jeff and Joan Stanford and the staff at Stanford Inn by the Sea for their gracious hospitality at this 100 percent pet friendly property. And thank you to Chalkboard Communications for this opportunity. ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9
This episode of "Kitchen Chat" embarks on a journey to the enchanting Mendocino Coast, where we will explore the legendary Little River Inn, perched on a hillside with sweeping views of the Pacific Ocean. The tranquility, beauty and hospitality of Little River Inn have welcomed guests for nearly a century. It doesn't matter if you are traveling solo, as a couple or with a family, Little River Inn can customize all that Mendocino Coast has to offer you such as outdoor excursions and culinary adventures. Join Margaret McSweeney as she learns about the inn's history from the gracious Cally Coombs-Dym, the fifth generation of the Coombs family and twice-great granddaughter of Silas Coombs, who built the main house in 1863. Discover how generations of the family have nurtured the inn's legacy, meticulously preserving its timeless charm while embracing contemporary comforts. Relax in a rocking chair overlooking the majestic Pacific Ocean and sip a crafted cocktail featuring Mendocino Spirits partnership with Little River Inn that even includes Cally's pickled produce from her organic kitchen garden. Read more at https://kitchenchat.info/ ✅ Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9
Get ready for a captivating journey to the heart of Mendocino Wine Country for a very special Kitchen Chat and Wine Tasting! Join Host Margaret McSweeney as she travels to the picturesque vineyards of Lula Cellars, a boutique winery nestled in the acclaimed "Deep End" of the Anderson Valley. This isn't just any visit; it's the 2024 harvest, a time of vibrant energy and anticipation, and Margaret is joining Hospitality Manager Kim Badenhop for a truly delicious and convivial experience amid the glorious ripe vines. Lula Cellars has garnered well-deserved praise for its handcrafted Pinot Noir wines, cultivating a dedicated following along the way. Their focus is laser-sharp: producing world-class Pinot Noirs sourced from their estate vineyards and other carefully selected sites within the Anderson Valley and the broader Mendocino County. Recognizing the diverse tastes of today's wine lovers, Lula also crafts a range of other wines to complement their flagship Pinot Noirs. The driving force behind Lula Cellars is the shared vision of Proprietor Ken Avery and Winemaker Matt Parish. Their goal is simple yet profound: to create wines that are both approachable and unforgettable, wines that invite you in and leave a lasting impression. This customer-centric philosophy is woven into the very fabric of their business. Join Margaret as she sits down in the vineyard with Lula Cellars' Hospitality Manager, Kim Badenhop amidst the bustling activity of the harvest. They'll explore the compelling story of Lula Cellars, delve into the artistry of their winemaking process, and, of course, savor a tasting of their exceptional wines. You can hear the virtual "Bells of Friendship" ring as Margaret and Kim clink glasses in the final tasting on this rare Kitchen Chat and Wine Tasting which offers an enriching and delightful experience for any wine enthusiast. Also, check out the Lula Cellars Wine Club which is managed by Ken Avery's wife, Joni. Thank you, Chalkboard Communications for this delightful and delicious opportunity to savor the sip at Lula Cellars. https://store.lulacellars.com/ *This content is only intended for people legal drinking age. ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9
Welcome to a very special edition of Kitchen Chat: A Taste of History, Hospitality, and Luxury, broadcasting from the iconic InterContinental Mark Hopkins San Francisco. Perched atop Nob Hill, the InterContinental Mark Hopkins has reigned as a San Francisco landmark for nearly a century, a beacon of elegance and a witness to the city's vibrant and transformative history. From its breathtaking panoramic views to the legendary Top of the Mark lounge, this distinguished hotel has played host to a constellation of illustrious dignitaries, celebrated figures, and discerning travelers from around the globe. I was especially touched by the story of the Squadron Shot, a tradition that continues today. During World War II, soldiers would go to Top of the Mark for a shot of their favorite drink before shipping out and upon returning home. Families would watch the ships sail from the windows at Top of the Mark. Those who have served or who are serving are invited for a complimentary shot at Top of the Mark, an award winning sky lounge. And anyone can donate a bottle to continue this tradition. You can even write a personalized note to thank them for their service. Thank you again to Chalkboard Communications for this delicious and delightful stay at InterContinental Mark Hopkins. ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 #KitchenChat #TasteOfHistory #InterContinentalMarkHopkins #SanFranciscoLandmark #NobHillViews #LuxuryTravel #TopOfTheMark #WorldWarIITradition #SquadronShot #HospitalityAndHistory #MilitaryTradition #TravelInspiration #SkyLounge #ThankYouForYourService #HistoricHotels #ChalkboardCommunications #TravelElegance #SanFranciscoExperience
Let's step into a realm of timeless elegance and culinary artistry in Edinburgh, Scotland and London, England at The Balmoral and Brown's Hotel, where luxury, history and hospitality are brought to modern life as part of the Rocco Forte Hotels portfolio of extraordinary properties. The Balmoral, a majestic hotel that captures the spirit of Scotland is located in the heart of Edinburgh and overlooks Edinburgh Castle. The hotel's iconic clock tower, a prominent feature of the city's skyline, has become a beloved symbol of Edinburgh. The hotel's elegant interiors adorned with bespoke Balmoral tartan and inspired by the beauty of the Scottish Highlands, create a truly unforgettable experience. Brown's Hotel is in the heart of London's elegant Mayfair. Founded in 1832 by James and Sarah Brown, it's one of London's oldest luxury hotels and exudes traditional Victorian sophistication with modern amenities. Please visit Kitchenchat.info for more inspiration for your next culinary and cultural destination.
John Robert Sutton is known as the Indiana Jones of Food. As an accomplished food archeologist and importer of food which has taken him to over 120 countries, Sutton hosts Foods that Matter on Curtco Media. * He shares some fascinating history about food and some great food trends around the world that you should know about. From a plant based perspective Sutton shares the following: * Honey will play a greater role as a natural binder in food bars. You see it already being used for sunflower seed bars. * Cashew apples from Brazil are being used in ice cream. Sea buckthorn, bright orange berries which have the highest concentration of vitamin C are being used in teas and creams. * Rosemary will play an important role in wellness, and more beverages will be infused with rosemary. * Sprouted nuts will grow in popularity as they release nutrients and minerals. From a luxury splurge, Caviar of Kalix is one of the best caviars in the world and is often served at royal dinners and at the Nobel prize dinners.
Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9
Welcome to a very special edition of Kitchen Chat, where we meet an award-winning U.K. Master Chef and delve into his legendary world of luxury, history, and hospitality. I'm your host, Margaret McSweeney, and I'm delighted to take you on a spectacular journey to Loch Lomond, Scotland. Today, we're visiting Cameron House, a historic baronial stone castle nestled on the shores of Loch Lomond. This renowned resort has a rich history, hosting dignitaries and royalty over the centuries. Join me as we explore its luxurious amenities, appointments and ambiance from its award-winning spa to its exquisite dining options. My dear friend May Wong and her dogs joined me on this journey. Our special guest today is the humble, remarkable, and passionate Chef Rohan Wadke. He has been instrumental in elevating Cameron House's culinary offerings, earning the resort prestigious accolades, and drawing discerning guests from around the world. Chef Rohan, generously shares insights into his culinary journey, his innovative dishes, and the sustainability initiatives he's championing at Cameron House. Prepare to be captivated by the enchanting atmosphere of Cameron House and the culinary artistry of Chef Rohan. Let's embark on this gastronomic adventure together. Be sure and visit Kitchenchat.info for more celebrity chef interivews, recipes and luxury hospitality. #KitchenChat #LuxuryTravel #CameronHouse #LochLomond #masterchef
"The table becomes the bridge to our cultures." Caryn Antonini My dear friend, Caryn Antonini is a culinary ambassador who reminds us that food is what connects us around a global table. Influenced by her father and worldwide travels, Caryn has launched Cultivated by Caryn, a podcast and radio show to share her love of cooking, dining and bridging cultures. She also did a TedX Talk about the Language of Food. After being introduced by our mutual friends, Max Tucci and Jennifer English, Caryn and I met in person last summer while we were both in the South of France. We explored the outdoor food markets in Saint Tropez, dined at the historic Cafe Senequier and met again in Palm Beach for a Kitchen Chat and a lunch at Cafe Boulud at The Brazilian Court with my friend, Nancy Davis, founder of Race to Erase MS. Caryn and I are both honoring our late fathers who made the world a little smaller through their global palates. To learn more and get Karen's recipe for Springerle Cookies visit https://www.KitchenChat.info #CulinaryAmbassador #FoodConnections #GlobalTable #CultivatedByCaryn #podcastlaunch #KitchenChat #LanguageOfFood #worldtravel #sainttropez #CafeSenequier #palmbeach #BrazilianCourt #RaceToEraseMS #inmemory #GlobalPalates #culinaryjourney #foodlovers #DiningWithFriends
Emmy Award Winning Actor and Daytime TV's favorite villain, Thaao Penghlis, recently released his cookbook: "Seducing Celebrities One Meal at a Time." This Australian-born Renaissance Man has traveled the world and hosted memorable dinner parties in his Hollywood Hills home with high profile celebrities. While this cookbook imagines the perfect meals for celebrities he has met, his actress friend Doris Roberts once wrote a thank you note praising his meticulous detail to the ambiance, food, and presentation. Kourabiedes literally changed his life. While Thaao was working as an apprentice at an art gallery in Manhattan, Jacqueline Kennedy knocked on the door. The gallery owner was out to lunch so Thaao invited then Mrs. Kennedy to have some tea and kourabiedes which he had baked. How ironic that the son of Greek immigrants would serve Greek wedding cookies to the future Mrs. Onassis. Of course the featured entree that Jacqueline Kennedy Onassis inspired was Thaao's Moussaka. recipe. He shares his delicious touches to this Greek dish including shiitake mushrooms and peeling the eggplants to remove any bitterness. Thaao also highlights delightful stories about other celebrities during our Kitchen Chat. Thaao hosts a podcast called "Thaao Penghlis' Lost Treasures," a thrilling detective story-style exploration of Greece's greatest contribution to the world's literature, the poet Homer. Here is Thaao's great wisdom for life and success. 1. Never allow people to be the leaders of your life or tell you what's next. I believe you plant your own seeds and trust. 2. If someone's not opening the door, it's meant that you look elsewhere. Don't let them be your dominant in the ways they've taken you away from something. Out create them. 3. Make your life great. Don't shortchange it. Don't let people dismiss you. If they do it means that you have just been blessed by someone who has let you go onto another side of your track. 4. Be the cause and not the effect.
Enjoy the great recipes and stories in Seducing Celebrities One Meal at a Time. Savor the day! For more Celebrity Chef interviews and recipes visit Kitchenchat.info
Celebrity Chef Dave White recently released his first cookbook "Salted:A Recipe Book with a Story to Tell." This new book spotlights 50 of his favorite recipes and adventurous travels (photos included) around the world. Before he was the chef on Bravo's "Below Deck Mediterranean," Chef White cooked in some of the finest kitchens in London and Paris and was a top competitor skier. In the book's endorsement, Captain Sandy Yawn writes that Chef White "was the best chef on Below Deck Med." With mountaintops and valleys in his life, Chef White shares how cooking saved him. He is a big advocate for mental health and openly speaks about his own challenges. Having grown up near London, Chef White has a passion for Fish N Chips and hopes to one day open a restaurant. Meanwhile, he continues his culinary adventures on land and sea. Here are Chef Dave's top tips for the home chef: 1. When you are cooking, it needs to be fun. I never write lists when I go shopping. See what's fresh and organic and what they brought in that morning. Then create something around that ingredient. 2. Season fish and meat treating them both the same. Let it set out for an hour before you cook it. 3. Bread doesn't have to be complicated. Just get good flour, all purpose and some quick yeast. Put it together in one pot, warm water, rest and a tiny bit of sugar. Don't overthink. Let it proof once and just bake it at a high heat. It really isn't that complicated. 4. A bonus tip from Chef Dave White is to use Maldon Sea Salt from Cornwall.
What is your favorite salt? Be sure and visit Kitchenchat.info for more celebrity chefs and recipes. Savor the Day!
Monica Rothgery, former COO of KFC US, part of Yum Brands, shares inspiring lessons about excellence along with surprising insights into fast food kitchens. Monica's recent book, "Lessons from the Drive-Thru: Real Life Wisdom for Frontline Leaders" goes beyond optimal team management practices and provides great advice for everyone who is pursuing excellence in their lives. A great tip to attract and retain loyal employees and to create an environment where team members feel valued is to invest both monetary and relationship capital. Engagement is essential. Take the time to learn about your team members and always show respect. The team members impact the customer experience. Monica's advice to optimize customer service is to not overreact or take things personally. She taught her team members to respond to a frustrated customer by saying: "That shouldn't have happened. Let me fix it for you." That validating response can help diffuse emotions. Her customer service tip can be applied in many home or business life situations. She emphasized that frontline management greatly impacts people, not only the team members but also the customers. Many first jobs are at fast food restaurants. Management needs to realize that they have the power to positively change lives. You may be surprised to learn about the time and effort KFC and Yum Brands take to innovate new flavors and offerings. The Food Innovation Team even studies trends in fine dining as part of their innovation and creation approach. Chicken and Waffles and Nashville Hot are examples of this practice. Bottom line, Monica encourages everyone to increase the top line of life, i.e. finding and doing the things that bring joy. She recommends writing down what depletes you and what brings you joy and fulfillment and to focus always on the joy. Monica reminds us that abundance follows joy. Savor the day! Link to the book "Lessons from the Drive-Thru: Real Life Wisdom for Frontline Leaders", https://www.amazon.com/Lessons-Drive-Thru-Wisdom-Frontline-Leaders/dp/B0CWYWXRXL Be sure and visit https//www.KitchenChat.info for more interesting interviews with top chefs and personalities and subscribe to the audio podcast on Apple.com https://podcasts.apple.com/ca/podcast/kitchen-chat-margaret-mcsweeney/id447185040 #FrontlineLeaders #customerservice #teammanagement #employeeengagement #fastfoodsecrets #kfc #joyfulliving #lifelessons #leadershiptips
Kitchen Chat Host and Founder Margaret McSweeney is joind by Executive Pastry Chef Riccardo Menicucci for "A Taste of Luxury, History and Hospitality at Beverly Wilshire, A Four Seasons Hotel". The Beverly Wilshire is a sweet destination, especially during Oscars Week. This year's amenities included a film projector made of Valrhona Manjari, a luxury chocolate, in addition to a thoughtfully designed and braided croissant representing the team of talented people required to create a film. And of course it was topped with gold! Beverly Wilshire, a Four Seasons Hotel, has a long history within the entertainment industry. This luxury hotel opened in Beverly Hills in January of 1928. The Beatles even held their first press conference in the Champagne Room. Here are Chef Meniccui's three top tips for the home pastry chef: 1. When you make pastry cream, you don't need to boil your milk. It's very important. Otherwise you cook the proteins of your milk and it tastes different. 2. Always mix your dry ingredients with a whisk so you don't have chunks of flour in your mix. Don't ever feel afraid to leave your comfort zone. 3. There is no losing or winning, only trying.
Beverly Wilshire is one of my favorite hotels in the Los Angeles area to stay and to host events. This historic place provides a taste of luxury at every turn, and their staff is professional and always willing to accommodate and personalize your experience. The BLVD staff even printed customized keepsake menus just hours before a pre-Taste Awards party that I hosed to honor my friend, Lisa-Renee Ramirez, Emmy-Award winning executive producer, director and creator for Allen Media Group. Thank you, Beverly Wilshire and Chef Menicucci for this Kitchen Chat along with the photos you provided. Thank you, foodie friends! What are some of your favorite destinations? Savor the day! Be sure and visit https//www.KitchenChat.info and subscribe to the Kitchen Chat audio podcast on Apple.com, https://podcasts.apple.com/ca/podcast/kitchen-chat-margaret-mcsweeney/id447185040
As we await the beautiful produce that will soon be arriving at our Farmer’s Markets, I thought it would be a good time to celebrate Spring with this encore piece featuring Alice Waters. Always remember to take a moment and Savor the Day! Chef Alice Waters is a counterculture culinary hero who has helped pioneer the farm to table movement in the United States at her iconic restaurant Chez Panisse. At age four, she won a costume contest dressed as “Queen of the Garden” that featured produce from her parents’ Victory Garden. This win was just a mere glimpse into her future as an award winning chef, cookbook author, philanthropist, activist and advocate for sustainability and freshly grown produce. Recently, Chef Alice Waters graciously greeted me at her Chez Panisse office in Berkeley. A lovely glass teapot sat atop the small round table. She had filled the teapot with her favorite recipe from the garden — fresh mint with hot water. We sipped and chatted about her latest book Coming to My Senses: The Making of A Counterculture Cook. She shared stories and lessons from her edible education including life changing moments in France when she discovered the incomparable tastes of the farmers markets, including les fraises des bois (strawberries from the woods). Chef Alice Waters brought back the literal and figurative seeds that would become the harvest of a delicious revolution. The actual seeds she planted in her backyard at Berkeley were the ingredients of a Mesclun Salad originating in Provence, France. Almost every dish at Chez Panisse has a little salad. Chef Waters explains, “A salad punctuates something that is rich and brings balance to the plate.” Her favorite quotes include: “The destiny of nations depends upon the manner in which they were fed” Brillat-Savarin and “We are what we eat.” Chef Alice Waters explains that “When you eat fast food, you eat the values of the fast-food culture – that farming and cooking are drudgery. Food is something precious and should not be wasted.” Her passion for sharing this lesson with others, especially children, became the impetus of The Edible Schoolyard Project. Chef Waters emphasizes a key tenet to an edible education: “Don’t ever compromise the idea of sustainability. That’s the bottomline.”
"Latin American Cuisine is like a house. I see Mexico as the front door with all the dishes we are most familiar with. But once you open and walk through that door, you can see twenty other kitchens full of food, vibrancy and amazing ingredients." Sandra Gutierrez. Sandra Gutierrez and I met in the White House Garden in 2015 during an International Association of Culinary Professionals conference. We have become dear friends throughout the years on our respective culinary journeys. Sandra has written four cookbooks and is an award-winning journalist. In 2019, her work was recognized as part of the permanent FOOD exhibition at the Smithsonian National Museum of American History. On September 15, 2021, in celebration of Hispanic Heritage Month, Sandra was honored by the Smithsonian Institute as a Woman to Know and one of seven Latinas Who Shaped American Culture. Sandra Gutierrez is known as The Julia Child of Latin American Cuisine. Just as Julia brought authentic French recipes to the home cooks in America, Sandra has brought authentic recipes from Latin America to the homes cooks in America. Further uniting them in culinary history, Julia and Sandra even share the same publisher, Knopf. Sandra's new book, "Latinisimo: Home Recipes from the Twenty-One Countries of Latin America" is the book she has had in her heart for thirty years. During our Kitchen Chat, Sandra provides insights into and recipes reflecting the cultural fusion through food across Latin America. She begins in her grandmother's kitchen in Guatemala and takes us on a delicious journey of shared ingredients that are prepared in ways that reflect the uniqueness of each country throughout Latin America. Sandra explains how the recipe for Lomo Saltado, the national stir-fry of Peru, depicts cultural culinary fusion with ingredients from Inca (potatoes and tomatoes) beef tenderloin (loco) brought by Europeans and soy sauce (sillao) from Asia. On a side note, I especially enjoyed the Brazilian recipes in Sandra's cookbook. During my graduation school days, I actually lived in Rio de Janiero and enjoyed eating the fejoida and other delicious meals there. As the Brazilians so beautifully say, "Aproveite" which is my life's tagline to Savor the Day. Enjoy this delicious journey with Sandra Gutierrez in her latest book, LATINISIMO and discover the flavors of Latin America.
“Everything changes. The only thing that remains immovable across the centuries and fixes the character of a people is cooking.” Victor Hugo The Cathedral de Notre Dame holds a special place of legacy for Chef Florian V. Hugo and for me. Chef Florian is the great great great great great-grandson of the literary maestro Victor Hugo, author of Hunchback of Notre Dame, Les Miserables and many other great works. He is an accomplished French chef who has lived and worked in New York City for two decades and he is author of “Les Contemplations Gourmandes” a biographical cookbook inspired by his forefather, Victor Hugo. Our mutual friend, Rita Jammet, Chief Bubble Officer and a founder of La Caravelle Champagne, introduced Chef Florian and me. Rita knows of my deep connection to Notre Dame. Notre Dame was the last place my father visited in Paris before he passed away in the Charles de Gaulle Airport. His colleague who was traveling with him said they walked through Notre Dame for an hour, and that my father lit a candle and said a prayer of forgiveness and blessing for someone who had wronged him in a business deal. During this Kitchen Chat, Chef Florian and I discuss Notre Dame and how this majestic cathedral reflects an important lesson and inspiration to rebuild and restore when we encounter unexpected challenges in life, both from a professional and personal perspective. It is exciting that Notre Dame will be reopening later this year. Michel Picaud, president of Friends of Notre Dame de Paris has worked hard to fundraise across the globe to help restore this important place. If you are interested in helping restore and preserve this place of history, here is a link to donate. Chef Florian also discusses the journey of writing “Les Contemplations Gourmandes”as a way to honor Victor Hugo and to get to know his forefather through their mutual love for food. He used letters, writings and menus of dishes that Victor Hugo loved, and Chef Florian created the delicious recipes. What a special delight to see a photo of Victor Hugo’s “potager” kitchen garden in Guernsey where he was exiled after standing up to Napoleon. Chef Florian featured a handwritten note from Victor Hugo in 1860 that reads, “Aujourd’hui pour la 2 fois de l’annee, nous avons mange de nos asperges,” which roughly translated means: “Today for the second time this year, we ate our asparagus”. Chef Florian recounts how he has read so many books by great people about Victor Hugo and his life; however, he felt that he got to know his ancestor on a personal level through this book. On a personal note, my culinary journey with Kitchen Chat has helped me get to know and understand my father through conversations about food and sitting at the table to share meals with some wonderful people in the industry. It was a true honor to meet and befriend Chef Florian Hugo.
"Savor the Day" is the tagline of my life. It's a reminder to find and live your joy while connecting with family and friends. The multi-talented Wyatt Russell exemplifies how to "Savor the Day" and savor the sip with his approach to life and work. In addition to his athletic and acting careers, Wyatt is an entrepreneur as co-founder of Lake Hour, a line of ready to drink Sparkling Cocktails evoking the fond memories of “real leisure” and “sit-back-and-sip” camaraderie of a day on the lake with family and friends. We had a fun Kitchen Chat at the finale of the fifth annual Pr%%f Awards at The Palms in Las Vegas. Congratulations to Lake Hour for winning a double gold award at the Pr%%f Awards! I had a great time being one of the judges at the 2023 Pr%%f Awards. For Wyatt, a remote lake in Canada was the special gathering place for family time and inspiration. World-class hockey talent was what brought the family to Canada in the summers, when Wyatt was just 10, to support his passion and gift. Wyatt co-founded and launched Lake Hour in 2023 with friend and film producer, Richard Peete. They became great friends when their wives introduced them to each other. During a family vacation and while in a hot tub, Wyatt and Rich created the idea of Lake Hour which features a sparkling and fresh cocktail to capture the flavor and special memories and stories of being at a lake with family and friends. To avoid the fake sugar taste of many ready-to- drink cocktails, Wyatt and Rich chose to use premium vodka and 100% blanco tequila as the base of the drinks and only 3.4 grams of raw cane sugar. The flavors include Honeysuckle Ginger with vodka, Peach Jasmine with vodka, Rosemary Yuzu with vodka and Watermelon Cucumber with tequila and are available right now in markets across the US include Pennsylvania, New Jersey, New York, and Oklahoma. Please always remember to drink responsibly and only if you are 21 years or older. As many of you know, Wyatt is starring in the popular Apple TV's Monarch: Legacy of Monsters with his father, Kurt Russell. How exciting that Kitchen Chat had the first media interview about this show! What are some of your favorite memories and stories at a lake? Savor the Day and Savor the sip! Visit the KitchenChat home page at Kitchenchat.info #SavorTheDay #LakeHour #SparklingCocktails #Pr%%fAwards #Pr%%fAwards2023 #FamilyTime #Memories #Friends #WyattRussell #KurtRussell #MonarchLegacyOfMonsters #AppleTV #KitchenChat #DrinkResponsibly #LakeLife #SummerMemories #RealLeisure #SitBackAndSip #Cheers #EntrepreneurLife #PremiumCocktails #DrinkUp #JoyfulLiving
"Find a great need in a near edge and act upon it to make a difference" as my father always encouraged. This has proven to be a powerful recipe for action, especially for Nancy Brinker, a three-time Ambassador and New York Times best-selling author, and Presidential Medal of Freedom recipient. She launched two impactful charitable organizations from her kitchen table. Nancy is regarded as the leader of the global breast cancer movement. Her journey began with promise to her dying sister, Susan G. Komen that she would do everything possible to end the shame, fear and hopelessness caused by this disease. Since 1982, Susan G Komen Foundation has invested nearly $1.1 billion in breast cancer research. The second charity that Nancy recently founded is the Promise Fund of Florida, which helps ensure that every woman, regardless of her circumstances has access to life-saving cancer resources. She was shocked to discover that 80,000 women ages 18-65 in Palm Beach County do not have health insurance coverage, and 30% of breast cancers are at an advanced stage when diagnosed. Kitchen Chat was honored to sit with Nancy at this very kitchen table where she started The Promise Fund of Florida to discuss an issue that is important to both of us. Nancy and I are breast cancer survivors. Nancy Brinker and I met at Women's Entrepreneurship Day Organization (WEDO) event at the United Nations where she was being honored by Wendy Diamond, the founder of the WEDO. During our Kitchen Chat, Nancy and I of course bonded over our love and appreciation of food. She shared highlights from her favorite meals as U.S. Ambassador to Hungary along with her appreciation of her late husband's accomplishments as a pioneer within the restaurant industry. Norman Brinker was the founder of Steak and Ale and CEO of Brinker International which owns Chili's Grill and Bar, Romano's Macaroni Grill and Maggiano's Little Italy. He is credited for revolutionizing the casual-dining restaurants in the United States. In a full circle, "hugs from heaven" moment, Nancy invited me to join her for the Women of Distinction awards luncheon in Palm Beach which is hosted by Palm Beach Atlantic University. She of course is a past honoree. What she didn't realize is that when my father was president of Palm Beach Atlantic University over thirty years ago, he actually helped create this concept of honoring women in the community. Please help support the Promise Fund of Florida and make an impact for women to have access to life-saving cancer resources. Thank you, Nancy Brinker for finding "a great need in a near edge and acting upon it to make a huge difference." Savor the day! Be sure and visit https://www.kitchenchat.info
What a joy it was to take Kitchen Chat on the road recently to New York's famed Becco and sit down with Lidia Bastianich in celebration of the publication of her sixteenth cookbook! Time with Lidia, a multiple Emmy and James Beard Award winning public television host, author, entrepreneur and fellow member of Les Dames d’Escoffier is always inspiring. Her most recent book is called Lidia : From Our Family Table to Yours published by Alfred A. Knopf, a division of Penguin Random House and features "More than 100 Recipes Made with Love for All Occasions." Lidia’s family is at the essential heart of this beautiful book which is a tribute to her Mother Erminia, who passed away two years ago at the age of 100. One of her mother's favorite dishes that Lidia made for her was Eggplant Rollatini. That recipe is in the new cookbook. Lidia and I first met through Barbara Lazaroff at Eataly Chicago during the James Beard Awards in 2015. Eight years later, I had the honor of introducing Lidia onstage as the 2023 recipient of The Andrew Zimmern Discovery Award at The Taste Awards ceremony in Los Angeles.
Tis the Season for giving. Jen Lilley's heart for children has turned into an unexpected fundraising effort to provide 25,000 toys to children around the globe. Christmas is Not Cancelled is in its third year of bringing joy to the world. The deadline for donations is December 9, 2023. However, you can always donate next year if you miss the deadline. Participating in Christmas is Not Cancelled is a great way for children at home to learn about the impact of charity. Jen talks about the importance of creating moments of empathy while raising her kids. Jen and her husband are raising four children, age seven and under, including two wonderful children they adopted from the Childhelp Foster Care Program. Watch the video youtube: https://youtu.be/pyscOGYzvhA To learn more visit https://www.Kitchenchat.info
"Sophisticated Fun" is the mantra for Chef Michael Mignano, Executive Chef/Culinary Director at The Pierre, a Taj Hotel. Since 1930, this iconic hotel has defined "timeless New York City luxury," and Auguste Escoffier was the opening chef and designer of the original kitchen. Chef Mignano continues this outstanding legacy of luxury and hospitality at The Pierre. To honor and celebrate Karl Lagerfeld during the most recent Met Gala, Chef Mignano prepared exquisite amenities for the guests. After much research, Mignano discovered that Lagerfeld thought that buttered toast was the ultimate in luxury. Mignano creatively included a miniature toast with a side of French butter in the dish. Hospitality is effervescent at The Pierre, not only to guests but to fellow co-workers. Many staff members have worked at The Pierre for their whole career, including Chef Santiago, the most senior culinary staff member Chef Santiago who has worked at The Pierre since 1981. Chef Mignano learned at an early age from Chef David Bouley that an executive chef should know every aspect of preparing a meal in case someone doesn't show up. Chef Mignano is probably one of the only chefs who can prepare a savory banquet for 400 guests while perfecting a wedding cake at the same time. To learn more visit https://www.Kitchenchat.info or Webtalkradio.com. To watch this episode on Youtube follow this link: https://youtu.be/RxuWyeSqrbA
Welcome to the new Kitchen Chat series called A Taste of Luxury, History and Hospitality. In this first episode, we will visit The Pierre New York, A Taj Hotel. This iconic place has defined luxury and hospitality since 1930 in New York City. The culinary history is epic in that Auguste Escoffier, known as the father of the world's chefs, was the opening chef at The Pierre and even designed the kitchen. As a frequent guest of the hotel and a member of Les Dames d'Escoffier, I wanted to learn more about The Pierre. Here is the video link to this special Kitchen Chat https://youtu.be/DLuiEpx0Nrg
Nestled amongst 370 acres of gardens and grounds is the grandeur of the historic Cliveden House. Originally built in 1666 by the Duke of Buckingham, the last owner was William Waldorf Astor who rebuilt the estate to what it is today. The National Trust is the owner of Cliveden House which is now a breathtaking luxury five star hotel. Recently, I booked an overnight stay at Cliveden House through American Express Travel's Fine Hotels and Resorts. The benefits included a free breakfast and free upgrade. I was traveling with my friend, May Wong from graduate school and her dog, George. The hotel graciously welcomes pets. (Please refer to the pet policy guidelines). Cliveden House is a culinary delight. The Lady Astor Afternoon Tea was indeed a delicious highlight. Overlooking the expansive gardens, tea is served in true English fashion. The signature drink 66 served in the wood-paneled Library Bar is an homage 1666, the year in which the Duke of Buckingham built Cliveden House. There are several Michelin starred restaurants in the area, and the concierge is happy to help arrange reservations. Charity begins in the kitchen. In the Cliveden House gift shop, a copy of the Chefs at Home cookbook is available for purchase, and a portion of proceeds benefit the wonderful non-profit Hospitality Action. Subscribe to the audio podcast of Kitchen Chat on Apple, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Visit Kitchenchat.info Visit https://www.Kitchenchat.info
Join Margaret McSweeney and Chef Lee Burton at a table by a tree-lined gravel driveway in front of an 18th century villa in Antibes for a special Kitchen Chat. Both Chef Lee and Margaret share Alabama roots and enjoyed connecting the dots of mutual friends and southern childhood taste memories. Enjoy the background sounds of cicadas singing and the birds chirping. As the foodie friends of Kitchen Chat know, charity begins in the kitchen. Chef Lee has a passion for teaching children how to cook and is involved with a fantastic charity, the Rochford Foundation. He actually left a successful business career mid-life to pursue his passion of culinary teaching. It's a reminder to us all that we should never feel stuck in what we are doing in life. You can always make a proactive and purposeful change. Chef Lee is also busy launching a new show called "Go Local Lee" (https://www.golocallee.net/) This series of videos is aimed at spotlighting local dining and drinking establishments in Redlands, California. From front-of-the-house interviews with diners to back-of-the-house visits to the kitchens, Chef Lee offers diners an intimate look behind the scenes of their favorite eateries, coffee shops and breweries. Chef Lee's website: https://www.golocallee.net/
Highly acclaimed pastry chef Eric Lanlard, owner of Cakeboy Cookery School in London shares some great tips to enjoy an Afternoon Tea. As Chef for the Royal Ascot Afternoon Tea, Chef Lanlard prepared around 6,500 Afternoon Tea servings this season including 20,000 scones. Queen Anne founded Ascot Racecourse in 1711 and even stopped there often on her ride from Windsor for an Afternoon Tea before there was a racecourse. According to Chef Lanlard, a royal approach to prepare your scones is the Cornish way with jam first and then clotted cream on top. However, this remains a constant cuisine debate with Cornwall vs Devon. The Devonshire way is to put the clotted cream on first and then the jam. Either way, an Afternoon Tea is always a scrumptious treat.
As the grandson of a Butcher, Chef and Southern Gentleman Matt Moore's passion for meat is literally in his bones. As the author of the acclaimed A Southern Gentleman's Kitchen, South's Best Butts and Serial Griller, Chef Moore shares his rich legacy of recipes and methods for both 'low and slow' or 'fast and hot' cooking. Chef Moore shares his latest book , Butcher on the Block and celebrates the local Butcher as a culinary hero with stories, coveted family recipes, and expert tips from the people behind the counter who sell meats, poultry, fish, vegetables, and trimmings all around the globe.
Flavored butters from around the globe sound enticing, and as Kitchen Chat discovered they are easy to make and utterly delicious. Trained in the kitchen of M.F.K. Fisher, Chef Sheana Davis shares her priceless recipes and the origin story of her now world-famous compound butter passion in her wonderful new book: Buttermonger. As a young culinarian, Chef Sheana was mentored by the pre-eminent M.F.K. Fisher, and was introduced to compound butters, 3-2-1 cocktails, and other hospitality & culinary "essentials". Later, and throughout her distinguished culinary career, Chef Sheana continued to draw upon the lessons from the legendary "Miss Frances" as she was known, and built upon them to develop her own personal "signature" style and philosophy of flavor. In this episode of Kitchen Chat, Chef Sheana's generous narrative is a link to the highest culinary Mt. Olympus, and an inspiring lesson in a culinary tradition which we become a part of, just by preparing our own, exquisite, signature compound butter a la Chef Sheana Davis and the legendary M.F.K. Fisher.
If you are passionate about food, wine, family and friends, Tuscany beckons like few places on the planet with rolling hills and luscious abundance. Nestled in the magnificent, ancient province of Sienna, in the village of Montefollonico, is Tuscan Women Cook, an immersive cooking experience destination curated by Coleen Kirnan, which welcomes global guests for the culinary trip of a lifetime each week of the year.
Join Margaret as she welcomes Coleen from the kitchens of Montefollonico for an inspiring conversation about the total-immersion Tuscan cooking school vacations she hosts in the medieval town in the heart of Sienna. Steps from the bountiful vineyards of Orcia DOC in the heart of Brunello di Montalcino and Vino Nobile di Montepulciano, and the olive trees and farms where the most irresistible traditions and flavors come from, Tuscan Women Cooks shares legacy recipes, techniques and traditions with guests from all over the world. Tuscan Women Cook where "guests are warmly welcomed and served special multi-course menus that highlight the freshest ingredients of the season." If your Dreamscape is redolent with the perfume of truffles unearthed nearby, shaved paper-thin over fresh-made ravioli, plump with Pecorino delivered from the local dairy farmer, plated with a drizzle of oil pressed from the most recent harvest from olive grove located in the agriturismo just down the road, Tuscan Women Cook might be calling your name. You can always enjoy a taste of Tuscany from your own kitchen with the cookbook: Tuscan Women Cook: Nonnas. Memories. Recipes.
"And to the reader, I dedicate this book to you, with hopes that it will inspire you to celebrate life with elegance, grace, laughter, love, and intentions - in the spirit of the Delmonico Way." Max Tucci Hospitality is a way of life for Max Tucci, the grandson of the late Oscar Tucci, owner of the famous New York restaurant Delmonico's. The Delmonico brothers opened their first establishment in 1827, in 1926, Delmonico's became a part of Tucci's family. All were always welcome at the table in Delmonico's and that is a legacy that Max continues in his own life. He is intentional about making sure people know that they are seen, heard, appreciated and that they matter. In his book, The Delmonico Way: Sublime Entertaining & Legendary Recipes From the Restaurant That Made New York!, Max Tucci spotlights the incredible food and fame of Delmonico's. Above all, however, Tucci shares the beautiful love story of his family whose legacy continues to define hospitality. You will be inspired to create your own traditions around food and entertaining and to celebrate life in "The Delmonico Way." How special to realize that my late father was inspired by the delicious legacy of Delmonico's to create a special family tradition. My fondest childhood taste memory is that of Eggs Benedict. Each Saturday my father would meticulously prepare the hollandaise sauce and pour it over this special breakfast dish. Eggs Benedict was actually invented at Delmonico's in the late 1860s by Chef Charles Ranhofer who named this dish after Mrs. LeGrand Benedict, a frequent diner at the restaurant. What a delight to have recently met Max in New York City during the International Association of Culinary Professionals Awards at the Middleby Residential New York Showroom. Our mutual friend, Jennifer English connected us. Max is now a very dear foodie friend, and I look forward to many conversations and delicious meals with him. Please order a copy of his book as a gift for yourself or for a foodie friend. What are your special food and entertaining traditions?
"Joy comes from cooking for other people." -- Chef Mary Sue Milliken. Chef Mary Sue Milliken continues to enjoy her culinary career with great success in owning restaurants, writing cookbooks, and starring in TV shows. In this Kitchen Chat, Chef Milliken shares the joy of her journey and the life lessons she has learned along the way, including special insight from Julia Child. Chef Milliken's non-profit Regarding Her is helping empower and uplift the next generation of women in the hospitality industry. She is passionate about mentorship and giving back to the industry that she loves. In addition to discussing successful strategy for succeeding as a woman in business, Chef Milliken shares the top three tips for a home chef: 1. Only bring the best ingredients into your kitchen. Try to shop at farmers markets. 2. Always balance flavors and textures. 3. Take the time to eat 80% plant based.
Enjoy Chef Milliken’s recipe for Quinoa Fritters.
Did you know that around 10 million in the United States are raising chickens? Lisa Steel, a fifth-generation chicken keeper and founder of Fresh Eggs Daily, has a new cookbook The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways. In this podcast, you will learn about the benefits of a fresh egg, some tips on raising chickens and some great recipes with eggs from her new cookbook. Watch Lisa make some delicious and simple to prepare, Crispy Lemon-Fried Eggs at https://www.kitchenchat.info
Let's celebrate International Women's Day with Rohini Day! She is an accomplished businesswoman who has worked with the World Bank, a large consulting firm and even launched the women's program at James Beard Foundation. She left the corporate world to pursue her passion of opening an Indian and Latin American fusion restaurant in Chicago called Vermilion. Margaret McSweeney and Chef Jaime Laurita recently had a Kitchen Chat to discuss cuisine with Rohini and her important initiative called Let's Talk Womxn. Let's Talk is a collaboration of women restaurateurs to build combined economic power. It's not an organization, but rather an action-led ,pavement by women business owners as peers. Throughout March, Let's Talk Womxn will be celebrating International Women's Day and Women's History Month across 12 states with delicious feasts. Foodie friends, please consider attending one of these celebrations and support the initiative. It was great to actually film a Kitchen Chat with Rohini Day in Vermilion and visit the kitchen and meet the chef. A special thank you to Middleby Corporation for sponsoring this Kitchen Chat and for supporting Let's Talk Womxn. Join us for the video version of this podcast and take the exclusive tour of Vermilion's Viking Kitchen at https://youtu.be/Ma03WoDKGHo
The data points are staggering. 52% of all restaurant workers are women. 71% of servers are women. 82% of hostesses are women. 54% of all culinary students are women. And only 7% of all restaurants are led by women chefs. Daisy Zeijlon, food and gender scholar discusses the "why" behind these numbers along with the "how" to change them.
"New York was the spell, the impetus of making it work. We were three young men and we came to New York to seek fame and fortune. We turned out to be the toast of the town, at least on the East Side." Stephen Bruce Serendipity3 is a place of celebrating delicious milestones with family and friends while savoring an omelette and sipping a Frrrozen Hot Chocolate. This iconic restaurant recently celebrated 67 years, a rare honor in New York City. Very few restaurateurs can say that James Beard taught them how to cook in the James Beard House. Stephen Bruce, a founder of Serendipity3 shares how America's First Foodie taught him along with his founders, Patch Caradine and Calvin Holt how to make an omelette. Stephen Bruce attributes James Beard for helping create the popular menu staple, Caviar and Cream Cheese Omelette served at Serendipity3. During this special Kitchen Chat, Stephen returns to the James Beard House for the first time in over 67 years and reminisces about his weeklong cooking lessons with James Beard. Stephen was one of my first guests on Kitchen Chat many years ago, and I have always wanted to capture his compelling story on camera. He is dashing, gracious, stylish and charming.
Chef Katie Chin and I share a parallel culinary journey. She is honoring her late mother, Leann Chin, who was a successful restaurateur in Minnesota. I am honoring my late father, Dr. Claude H. Rhea Jr., who was a wonderful home chef. Cooking was an expression of love in both of our homes and a bridge to new cultures. What an honor it was to write the foreword to Katie's new book "Global Family Cookbook. After a fun event in the Middleby Residential Orange County Showroom, Chef Katie and I sat down for a Kitchen Chat to discuss her new cookbook and her online cooking show with her daughter, Becca each Sunday. With over 170 global recipes, Katie provides a taste of the world and brings us all to the table together. For more Top Chef interviews, recipes and insights visit https://Kitchenchat.info Subscribe to the audio podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-podcast-kitchen-chat/id888455352
First of all, Happy Father's Day to all who celebrate as a dad, granddad, or as someone who is a father influence in another person's life. For this week's celebration of Father's Day, I am spotlighting James Beard Award winner, Chef Bradford Thompson. He has a special tradition with his children to engage them in the appreciation of food preparation and fine dining. From a very young age, his children have understood how families connect in the kitchen. His daughter videotapes him creating recipes. For back to school celebrations, Chef Bradford and his daughter have a special tradition of going to fine restaurants and creating opportunities for her to appreciate the choreography of the dining and hospitality experience. My father always tried to get me interested in the meal preparation at home, but I never had a keen interest in participating. However, I treasure the memoriesof his taking me to The Club, one of very few fine dining options in Birmingham, Alabama during the 1970s. He exemplified table etiquette with the proper placement of silverware and the ceremony of white-gloved servers placings linen napkins on the lap. And after dinner, we waltzed across the floor dancing to the live orchestra. I am sure that my feet stepped on his shoes several times.
"If you make a syrup for a sorbet or souffle, take jasmine flowers and infuse them into a passionfruit base. Coax the flavor out from what already exists. Be intimate with your ingredients." - Chef Sherry Yard. Let's celebrate flavors with Chef Sherry Yard, James Beard Award winning Outstanding Pastry Chef and a host of The Great American Baking Show. As a creator of the legendary Spago Beverly Hills' chocolate "Oscars" at The Governors Ball and as a mentor on The Great American Baking Show, Chef Sherry exudes and shares her passion for creating sweet and memorable moments through flavor with Kitchen Chat's co-hosts Margaret McSweeney and Chef Jaime Laurita. On this special podcast, Chef Sherry has some great advice for aspiring "cheftesants" for The Great American Baking Show. In addition, she highlights a great memory with Julia Child and gives a lesson on ganache from her first cookbook, The Secrets of Baking: Simple Techniques for Sophisticated Desserts and spotlights her favorites in Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever.
Let's celebrate Chef Jeremiah Tower's culinary past, present and future. Considered to be the first Celebrity Chef and a creator of California cuisine, Chef Tower's creative genius continues to influence chefs around the world and across generations. During this special Kitchen Chat, he shares delightful stories about Julia Child, James Beard and Anthony Bourdain with Chef Jaime Laurita and me. Chef Tower also touches upon the music in the kitchen at Chez Panisse and shares why he left Stars, his famous restaurant in San Francisco. He explains, "At the very top, you step off. That's why I left and went to the beach. It was time to go fishing. Only Anthony Bourdain understood it. Nobody else did." Anthony Bourdain featured Chef Tower in a CNN documentary, "Chef Jeremiah Tower: The Last Magnificent" which is available on Netflix. Chef Tower lives in Mexico now and is working on a new book about his experiences of eating food from around the world. In addition, he is partnering with a prestigious institute in Mexico on "la busqueda de la authentic cocina Mexicana" to create a full documentation in every way of the regions of Mexico and their cooking of the hearth in homes and to present new versions that keep the original flavors and tastes. He remains passionate about focusing on ingredients. Chef Tower truly defines and lives life with exquisite taste and style: "Style has to come from within and it's what you're working with. The real style is finding the perfect fish, knowing how to take care of it, knowing how to cook it and knowing in what ambiance to serve it to your paying customers. Simplicity of food is the real style. Just like the little black dress in fashion." Chef Jeremiah Tower shares his top three tips for the home cook: 1. Empty out your spice drawer that's got 40 bottles of two year old spices and throw them away. Buy spices in small quantities on the day or week that you plan to cook with them. 2. Healthful eating is more important than ever. Eat healthy food, invite your friends to your home and cook for them. It's all about the ingredients. 3. Don't be afraid to cook. You can always make scrambled eggs if your dish doesn't turn out.
A milestone moment of my culinary journey was sitting down with Alice Waters at Chez Panisse for a Kitchen Chat while sipping fresh mint water. How special for Chef Jaime Laurita and me to recently interview Alice Waters' daughter, Fanny Singer about her new book, Always Home: A Daughter’s Recipes & Stories. This book reflects upon Fanny's childhood memories of life with her parents and of Chez Panisse. Fanny Singer is an accomplished editor, writer, and co-founder of the design brand Permanent Collection. Singer also earned a PhD. Fanny explains how art and food are connected by the compulsion to create beauty in one’s environment. Completed just before the pandemic, her book, Always Home, imparts an even deeper meaning during the quarantine. Fanny shares stories of her mother’s tangible expression of love through creativity. Their relationship exudes joy, a shared respect for sustainability and an insatiable curiosity to keep learning.
Chef Alice Waters is a counterculture culinary hero who has helped pioneer the farm to table movement in the United States at her iconic restaurant Chez Panisse. At age four, she won a costume contest dressed as "Queen of the Garden" that featured produce from her parents' Victory Garden. This win was just a mere glimpse into her future as an award winning chef, cookbook author, philanthropist, activist and advocate for sustainability and freshly grown produce. Recently, Chef Alice Waters graciously greeted me at her Chez Panisse office in Berkeley. A lovely glass teapot sat atop the small round table. She had filled the teapot with her favorite recipe from the garden -- fresh mint with hot water. We sipped and chatted about her latest book Coming to My Senses: The Making of A Counterculture Cook. She shared stories and lessons from her edible education including life changing moments in France when she discovered the incomparable tastes of the farmers markets, including les fraises des bois (strawberries from the woods). Chef Alice Waters brought back the literal and figurative seeds that would become the harvest of a delicious revolution. The actual seeds she planted in her backyard at Berkeley were the ingredients of a Mesclun Salad originating in Provence, France. Almost every dish at Chez Panisse has a little salad. Chef Waters explains, "A salad punctuates something that is rich and brings balance to the plate."
Are you ready to create a vital and bold flavor profile with the produce? Chef Rick Bayless, a Maestro of Mexican Cuisine, provides tips, techniques and recipes from his latest cookbook More Mexican Everyday that will delight your palate. Chef Bayless is an award winning chef, restaurateur, entrepreneur, cookbook author and philanthropist. Over the past decade, his Frontera Farmer Foundation has funded over $1.5 million in grants to help small midwestern family farms bring delicious produce to the marketplace. Chef Bayless is a Renaissance man and chef who savors the authentic flavors of Mexico and shares his expertise and passion with the home cook.
Do you want to learn how to debone a chicken in 18 seconds? Chef Martin Yan recently joined Margaret McSweeney and Chef Jaime Laurita in the Middleby Residential Showroom for an exciting Kitchen Chat on Viking Facebook Live. Chef Yan welcomes us all into his kitchen with enthusiasm and encourages us with his motto: "If Yan can cook, so can you!" Chef Yan's multiple accolades include the distinction of Master Chef by American Culinary Federation, an Emmy award-winning television show, James Beard award-winning cookbook along with many other honors.
What is aquaculture? Have you ever tried sea grapes? Chef Andrew Zimmern shares his passion for solving the issues of feeding the planet. "Sea Vegetables are the new wave of eating, so delicious and so good for you," Andrew explains. Family Dinner, Andrew's new show, will be premiering on Magnolia in 2021. Chef Jaime Laurita and I have had the honor of meeting Andrew twice on the James Beard Foundation Awards Red Carpet in Chicago in 2017 and 2018. Andrew is delightful and knows how to savor the day.
"When a stir fry is cooked, it possesses "Wok Hei (hay)" which means life force. I like to call it the breath of a wok." Grace Young aka Stir Fry Guru. Grace Young will teach you the insiders' secrets of seasoning your wok. Also known as Stir Fry Guru and a Wok Therapist, Young is a prolific cookbook author. Grace Young has recently partnered with the James Beard Foundation to help #SaveChineseRestaurants through Instagram. Post a dish from your local Chinese restaurant and tag a friend along with James Beard Foundation on Instagram and use the hashtag #SaveChineseRestaurants. During this pandemic, we have lost over 30% of Chinese restaurants. Young is interviewing restaurant owners in NYC's Chinatown to provide insight into the impact on businesses.
Chef Roy Yamaguchi is the Pioneer of Asian Fusion. Born and raised on a U.S. Army base in Japan, Chef Yamaguchi discovered his love of cooking through a home economics course in high school. A young Chef Roy made roast turkey, and his school counselor was so impressed that he encouraged him to consider cooking as a career. Chef Roy graduated from Culinary Institute of America and he soon created his own identity and style of cooking by showcasing the Japanese cuisine of his upbringing combined with the techniques and flavors of French cuisine. Join Margaret McSweeney and Chef Jaime Laurita on this Kitchen Chat to discover the taste of Aloha with Chef Roy's favorite childhood taste memory and his favorite dish to make in his own kitchen today.
What is a schug and how can it make your life delicious? Danielle Renov's new book Peas, Love and Carrots is bursting with Moroccan-Israeli inspired flavors. Learn about harissa and how it can spice up any dish. Danielle has a collection of recipes for sauces and dips to have ready to elevate any meal. You will feel her passion and love for cooking as Margaret McSweeney and Chef Jaime Laurita chat with Danielle Renov about her new book Peas, Love and Carrots.
Tara Bench, aka Tara Teaspoon has worked for decades in food publishing and was the food editor for Martha Stewart Living and the food director for Ladies Home Journal. Through these publications, she has always inspired home chefs and has encouraged everyone to view recipes as a guide and to “make it work for you.”
She discusses the changes in the publishing industry and the role that influencers play. For those aspiring culinary writers, Tara notes that there are many paths that one can take to share their stories, including podcasts, social media, blogs, websites and even self publication. She advises, “First and foremost, start telling that story. Start creating the connection with people to build your audience and get it out there. It can always be restructured into a different format down the road.”
Cooking alongside her mother instilled a love of food and culinary communication. She has special memories of making My Favorite Coconut Cream Pie recipe. While many of us are still having to stay home these days, this is a great time to gather together in the kitchen and cook together. Tara Teaspoon will help you “Live Life Deliciously.” Enjoy this special Kitchen Chat with Tara and co-hosts Margaret McSweeney and Chef Jaime Laurita.
Here are Tara Teaspoon’s Top Three Tips for the Home Chef:
Get a few good sharp knives and a good cutting board will make your cooking so much more enjoyable;Try a few new ingredients each month and have them in your pantry, such as fish sauce; andMake some chocolate chip cookies. It just makes you happy in the kitchen.
Here is her delicious recipe for Soft Gingersnaps with Sweet Orange Cream Cheese as featured in her new cookbook Live Life Deliciously. Used with permission:
soft gingersnaps with sweet orange cream cheese
MAKES
40 MINI-SANDWICH COOKIES
HANDS-ON TIME
30 MINUTES
TOTAL TIME
1 HOUR 10 MINUTES
MY GREAT-AUNT RUTH always made soft gingersnaps when I was young, so I didn’t know traditional gingersnaps were crispy until I was much older. Mom made my aunt’s recipe often, which called for an orange-infused cream cheese spread on top. They are ridiculously good! I’ve made this family classic my own by making the gingersnaps smaller and filling them with my own version of the frosting. The problem is, now that they are small and super cute, I can’t help but eat too many!
¾ cup unsalted butter, softened
¼ cup canola oil
¼ cup molasses (not blackstrap)
1 cup granulated sugar, plus more for coating cookies
1 large egg
1 teaspoon grated ginger
2¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 recipe Sweet Orange Cream Cheese (below)
-
Heat oven to 350˚F. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, oil, molasses, and sugar and beat until light and fluffy, about 3 minutes. Beat in egg and fresh ginger. Add flour, baking soda, salt, ground ginger, and cinnamon. Mix at low speed to combine completely.
-
Roll dough into ¾-inch balls (about 2 teaspoons each) and then roll balls in granulated sugar to coat. Bake in batches on an ungreased baking sheets until edges are crispy and the center is soft but starting to set,
Bring your appetite as Jessica Merchant shares recipes and ingredients from her new cookbook Seriously Delish: 150 Recipes for People who Totally Love Food. She also highlights some great recipes from her popular How Sweet Eats blog. Savor the day!
“Allow the serendipity of the garden’s harvest to decide your menu.” Michael Ballon, farm to table pioneer and friend of the Bildners
The taste of summer is a celebration of fresh produce at our local farmers markets. Elisa Spungen Bildner and Rob Buildner recently wrote The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England. Join Margaret McSweeney and Jaime Laurita for a Kitchen Chat with the Bildners about the farm to table culture in the rolling New England Hills. The Berkshires are a cultural mecca and food hub thriving with small farms and specialty food. Elisa and Rob’s cookbook shares and celebrates these homegrown secrets.
The Bildners’ Farmers Market Tips:
Go to a farmers market and go with no preconception. Listen to what speaks to you.
Try things that haven’t spoken to you yet.
Try the simplest ingredient and do something extraordinary with it.
Try this delicious recipe for Chilled Melon and Mint Soup. Excerpted from The Berkshires Farm Table Cookbook. Copyright 2020 by
Elisa Spungen Bildner and Robert Bildner. Reproduced by permission of The Countryman Press.
All rights reserved.
Clay Williams PhotographerChilled Melon and Mint Soup
DAVE’S MELONS
SERVES 4
This refreshing cold soup is an elegant starter course or a healthy dessert on a summer evening.
Zesting citrus, like the lime and oranges in this recipe, is a great way to add flavor. It’s
important, though, to zest only the colored surface of the fruit’s skin, not the white pith, which
can be bitter. This recipe lends itself especially well to being doubled (and to experimenting
with different varieties of melons).
1 large lime
2 large oranges
½ large honeydew melon (2 to 2½ pounds), seeded, peeled, and 1- inch diced
3 tablespoons loosely packed fresh mint leaves
½ large cantaloupe melon (1½ to 2 pounds), seeded, peeled, and 1- inch diced
Mint sprigs for garnish (optional)
Place four soup bowls in the refrigerator to chill.
Zest the lime until you have ½ teaspoon of zest and set aside. Zest one orange until you have
½ teaspoon of zest and set aside. Juice the lime and oranges until there is 1 tablespoon of lime
juice and ½ cup of orange juice. Mix the juices together in a measuring cup with a lip for easy
pouring and set aside.
Working in batches if necessary, puree the honeydew cubes and mint leaves in a blender
until smooth and the tiny pieces of mint are as fine as possible. Pour half of the juice mixture
into the puree and blend again to mix well. Transfer to a glass jar or covered dish and chill in
the refrigerator for 1 hour.
While the honeydew puree chills, rinse the blender with cold water. Working in batches if
necessary, puree the cantaloupe cubes until smooth. Pour the remaining juice mixture into the
cantaloupe puree and blend again to mix well. Transfer the cantaloupe puree to a glass jar or
covered dish and chill in the refrigerator for 1 hour.
Remove the chilled soup bowls from the refrigerator and line them up on a work surface.
Pour ¾ cup of the honeydew puree into the bottom of each bowl. Gently, to avoid splashing,
pour ¾ cup of the cantaloupe puree down the side of each of the serving bowls, so that the two
colors of soup are separate and each takes up half of the serving bowl. Sprinkle a pinch or two
of the orange zest on the green honeydew soup side, and a pinch or two of the lime zest on the
cantaloupe soup side, and serve. If desired, garnish with mint sprigs.
What inspires you at your local Farmers’ Market?
Savor the day!
“Ubon was my daddy. Family BBQ goes back several generations. To know that that name will live on through my baby and my grand baby, it’s real uplifting.” Garry Roark. July 14, 2018. Windy City Smokeout
Garry Roark and his daughter Leslie Roark Scott aka The BBQ Princess Garry Roark was a gracious gentleman, a formidable BBQ pitmaster and above all a loving father and family man. What an honor to have interviewed Garry and his daughter, BBQ Princess, Leslie Roark Scott twice at the annual Windy City Smokeout. Garry died just a few weeks after this interview in 2018. I purposely held onto this video to let some time pass before reaching out to Leslie to ask her permission to share this special Kitchen Chat. Leslie encouraged me to share this to honor her father, and I thought that the week of Father’s Day would be such a fitting time. My heart aches for her and her family as they continue to mourn the loss of Garry. Both Leslie and I were truly blessed to have fathers who encouraged their daughters to pursue their dreams.
A special Kitchen Chat with Garry Roark and his daughter, Leslie Roark Scott, aka The BBQ PrincessThis special interview captures the love and pride Garry had for his family. He was especially pleased that Leslie and her son, Jason are continuing the family legacy of BBQ. Leslie fully credits her father for opening that door for her. “I feel like sometimes I am kinda a pioneer for women in BBQ. Since I started almost thirty years ago, I’ve seen the path change from a footpath to an interstate system. There are so many amazing women in BBQ right now,” Leslie said. And Garry expressed how proud he was that Leslie and Jason would be cooking at the James Beard House for a special event called, “A Night in Yazoo City.”
Here’s to Garry Roark’s beautiful legacy of family and food.
Grilling season is here! Join Margaret McSweeney and Chef Jaime Laurita as they talk with Matt Moore, author of Serial Griller: Grillmaster secrets for flame-cooked perfection.
Matt Moore traveled 10,000 miles to explore hot and fast grilling as documented in his new book. Some of the chefs that Matt features in his book include: Michael Solomonov, Ashley Christensen and Meathead. Chef Christensen encouraged Matt to use the practice of “shaping fire” while grilling.
Matt Moore with Meathead
Based out of Nashville, Matt lives in the heart of the city, He spends 200 days of the year on the road and returned home in time for the March 2nd tornado. Enduring minor damage to his home, his grill was unscathed. Join the conversation as Matt shares ideas for grilling with the family using unique flavors and methods.
Here are Matt Moore’s Top Tips for the Home Griller:
1) Don’t be afraid to go out there and give grilling a try.
2) Keep your grill clean, and take care of what you have.
3) Serial grilling is meant to be communal,We are all bound by our love for fire. Sharpen your skills as a serial griller so that when we can invite over our friends and loved ones, your grill game is on point.
Here is the recipe for Triple Cheeseburgers from Matt Moore’s new book, Serial Griller: Grillmasters Secrets for Flame-cooked perfection reprinted with permission.
TRIPLE CHEESEBURGERS
Serves 6
Hands-On: 35 minutes / Total: 1 hour, 35 minutes
1 cup water
1 cup apple cider vinegar
½ cup granulated sugar
¼ cup pickling spice
¼ cup plus 2 teaspoons kosher salt
1 medium English cucumber (unpeeled), cut into 3-inch pieces
2 pounds 90/10 lean ground beef sirloin
1 ½ tablespoons Worcestershire sauce
1 ½ teaspoons freshly ground black pepper
6 sesame seed hamburger buns, split
¾ cup mayonnaise
12 (1/2-ounce) slices American cheese
Stir together the water, vinegar, sugar, pickling spice, and the ¼ cup salt in a saucepan and bring to a boil over high heat. Thinly slice the cucumber pieces into ¼-inch planks and place in a heatproof bowl. Pour the boiling liquid over the cucumber. Cover and refrigerate for 1 hour.
Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450° F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to medium-high (400° to 450° F).)
Place the beef, Worcestershire sauce, pepper, and remaining 2 teaspoons salt in a bowl; mix gently using your hands. Form into 18 ¼-inch-thick) patties. Place on the oiled grill grates. Grill, uncovered, until a thermometer inserted in thickest portion of the patties registers 160°F, 2 to 3 minutes per side. Coat the cut sides of the buns with cooking spray. Place on the oiled grates and grill until toasted, about 30 seconds.
Spread 1 tablespoon mayonnaise on each bun half. Place a patty on each bottom bun half. Layer each with a cheese slice, a patty, a cheese slice, and another patty. Top with the refrigerated pickles, then the bun tops. (store leftover pickles in picking liquid, covered, in refrigerator up to 10 days.)
What are you grilling this summer?
Savor the day!
A milestone moment of my culinary journey was sitting down with Alice Waters at Chez Panisse for a Kitchen Chat while sipping fresh mint water.
How special for Chef Jaime Laurita and me to recently interview Alice Waters’ daughter, Fanny Singer about her new book, Always Home: A Daughter’s Recipes & Stories. This book reflects upon Fanny’s childhood memories of life with her parents and of Chez Panisse. Fanny Singer is an accomplished editor, writer, and co-founder of the design brand Permanent Collection. Singer also earned a PhD.
Fanny explains how art and food are connected by the compulsion to create beauty in one’s environment. Completed just before the pandemic, her book, Always Home, imparts an even deeper meaning during the quarantine. Fanny shares stories of her mother’s tangible expression of love through creativity. Their relationship exudes joy, a shared respect for sustainability and an insatiable curiosity to keep learning.
Here are Fanny Singer’s top three tips for the home chef:
A good mortar and pestle or a Japanese suribachii of some sort is indispensable.
A good solid vinaigrette is one of the great tools you can have as a cook because a good solid vinaigrette can go on everything.
Use more garlic but also have a really good knife to cut it.
Click here to order a copy of Fanny Singer’s Always Home: A Daughter’s Recipes and Stories
Restaurants are the hearts and souls of each community. Comprising 10% of the overall workforce in the U.S. with eleven million employees and adding $1 trillion to the economy, the restaurant industry is an essential player in the economic health and well-being of this country. This industry is feeling the brunt of COVID-19 pandemic, both for the employees and for the restaurateurs, and the effect is even more far-reaching as farmers, fishermen, beverage distributors, linen services and other food and service suppliers are impacted. Restaurants are uniting to find solutions to sustain the workforce through this time and strategize on how to effectively navigate the landscape for what the “new normal” of the industry will be going forward.
(https://kitchenchat.info/wp-content/uploads/2020/04/IMG_3662-768x1024.jpg)Barbara Lazaroff, Donnie and Madia and me at Nico Osteria in 2015. This is the year Donnie won Outstanding Restaurateur at the James Beard AwardsDonnie Madia, a partner at One Off Hospitality group (https://www.oneoffhospitality.com/statement) and a James Beard Outstanding Restaurateur (https://www.jamesbeard.org), joins Margaret McSweeney (https://www.instagram.com/kitchenchat/) and Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en)for a Kitchen Chat to discuss the present state and the future of the restaurant industry. Donnie is known for his art of collaboration and is considered a visionary, inspiring those around him. He is using these skillsets in working closely with with National Restaurant Association a (https://www.instagram.com/jaimelaurita/?hl=en)nd the newly formed Independent Restaurant Coalition (https://www.saverestaurants.com/updates/) to help find solutions to navigate through these challenging times. Think back to just a few months ago when a global pandemic was the last thing on our minds, and we enjoyed special celebrations with friends at local restaurants. Those restaurant workers need help now. Consider going to oneoffhospitality.com and donating to the COVID-19 One Off Employee Relief Fund. (https://www.oneoffhospitality.com/employeerelief)
(https://kitchenchat.info/wp-content/uploads/2018/09/Donnie-Madia-and-Jaime-Laurita-Web.jpg) Donnie Madia with Chef Jaime Laurita and me in the Viking and La Cornue Showroom in Chicago at The Merchandise MartPlease stay healthy and safe. And always remember to try to take a moment and Savor the Day!
Chef Carla Hall (https://www.carlahall.com) is a bouquet of sunshine. Her genuine kindness and enthusiasm for cooking are her hallmarks. During this challenging time, we all need a little sunshine and encouragement. Chef Carla Hall (https://www.carlahall.com) shares what she is cooking during the quarantine and has words of comfort from her kitchen. Get inspired to try your hand at baking bread or starting a family cooking night! Join Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me for this special Kitchen Chat with Chef Carla Hall.
(https://kitchenchat.info/wp-content/uploads/2018/10/Kitchen-Chat-Carla-Hall-Web.jpg)It was so special to cook with Carla in her kitchen in 2018.Carla offers some wonderful insights and tips as to how to get through this challenging season:
- “The way that I am getting through this is to realize that everyone in this entire world is going through the same thing. And I know that is incredibly hard, but I think when we remember that it is not just us – we are having our own experience, but everyone is doing something similar right now. It actually makes you feel better. It’s a time to discover new things and to just realize that you can do things like cook. A lot of people are cooking more than they would have ever thought and they are enjoying it! The biggest thing I can say to those people is let the mistakes happen.
- As you attempt to train your palate, allow yourself to taste something throughout: Taste something – take a little bit of that thing, that soup or whatever it is your cooking, out and then add another ingredient. Then, before you add the other ingredient, take some out, add it, take some out and then taste again before you add something else so that you can see the progression of how you have developed the flavors of a particular dish. Because a lot of times I think people are afraid, even when they are doing a recipe they are afraid to add their own things. See how the flavors develop, how it gets better, how you learn what that additional ingredient did to that dish. That will improve your palate.
(https://kitchenchat.info/wp-content/uploads/2020/04/IMG_2208-768x1024.jpg)Chef Carla hall with Chef Jaime Laurita and me in the Middleby Residential ShowroomWhat are you cooking in your kitchen? Please know that you are not alone during this time. Remember to reach out to others and find some comfort in your kitchen.
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Let’s connect in our kitchens! I know this is a difficult time, dear foodie friends. We can all feel a bit disconnected and discouraged. Please know that you are not alone. Please reach out to others in your community.
My dear friend and co-host, Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and I recently had a Kitchen Chat by phone in our respective kitchens. How odd this felt not to actually be in person recording. Just a few weeks ago, we were celebrating on the red carpet in Los Angeles as Kitchen Chat was inducted into the Taste Awards Hall of Fame.
(https://kitchenchat.info/wp-content/uploads/2020/03/jamie_margaret_taste_awards-1024x676.jpg)Life can change so quickly. Yet connecting and celebrating are still important hallmarks of humanity, even though it might temporarily be in a different way. Both Jaime and I had separate “Shelter in Place” birthday celebrations a week apart. Thank you for the many birthday wishes that you sent my way via social media.
Chef Jaime has been connecting with everyone via Instagram Live with great cooking classes. Here is a link to his Instagram (https://www.instagram.com/jaimelaurita/?hl=en). We will start recording several Kitchen Chats by phone with chefs in their kitchens. I hope you will be encouraged by these conversations. And I hope that you will remain positive and utilize this time to pursue your passion and purpose. This is a season that will soon be behind us. Please stay connected and know that you are celebrated in the Kitchen Chat community.
What dishes are you cooking in your kitchen?
Savor the day!
Julia Child always had that special “joie de vivre.” I so wish that I had met her. Through Kitchen Chat, however, I have been able to get to know her through the stories and anecdotes shared by our guests. .
“Riding in Cars with Julia Child” will be the first in this special series. It features three wonderful chefs: Jim Dodge (http://www.chefjimdodge.com/), Dorie Greenspan (https://doriegreenspan.com/) and Sanford D’Amato, (https://www.goodstockfarm.com/availability/) each with a unique experience of riding in a car with Julia. Please visit The Julia Child Foundation (https://juliachildfoundation.org/) for information about the great work this organization does for the culinary community.
(https://kitchenchat.info/wp-content/uploads/2020/03/IMG_5823-2-1024x727.jpg)Dorie Greenspan with Chef Jaime Laurita and me in the Viking Showroom
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Let’s celebrate Julia Child! Savor the day!
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The plant-based lifestyle is quite trendy these days; however it’s now a way of life for me. After an unexpected detour in my health, I began this green journey and am grateful forRobin Asbell (http://robinasbell.com/) and Chef Dave Choi for being my GPS.
(https://kitchenchat.info/wp-content/uploads/2020/02/VMPFinalCover-900x1200.jpg)Whether or not you are fully making the change to plant-based or just adding a little more plants to your plate, Robin Asbell has some delicious dishes for you. In her new book, Vegan Meal Prep, A 5 week program with 125 ready to go recipes (https://www.amazon.com/Vegan-Meal-Prep-Ready-Go/dp/0778806308/ref=sr_1_1?keywords=robin+asbell&qid=1580339288&sr=8-1), Robin provides a roadmap of recipes for your journey. Robin takes the mystery out of determining proper proteins and helps restructure your weekly approach to food prep.
(https://kitchenchat.info/wp-content/uploads/2020/02/20180217-IMG_5257-1200x800.jpg)Once you understand the basics of vegan meal prep, eating whole plant based foods will be easy. Beans, grain, nuts, greens, and roasted veggies can be easily and flavorfully adapted to any type of cuisine.
Recipe below is courtesy of Vegan Meal Prep by Robin Asbell © 2019 www.robertrose.ca Reprinted with
permission. Available where books are sold.
Tofu Quinoa Burgers
Why do we love burgers so much? Veggie burgers are the perfect vehicle for quinoa and tofu, with crispy edges and savory centers to bite into. Once you have them prepped, they are a meal in themselves, with an Asian Cucumber Salad (page 158) on the side, or they make a great topping for a grain bowl at lunch (see page 114).
Makes 8 burgers | Preheat oven to 400°F (200°C)
Blender
Rimmed baking sheet, lined with parchment paper
1⁄4 cup (60 mL) large-flake (old-fashioned) rolled oats
1 cup (250 mL) cooked quinoa (see page 51)
1 tsp (5 mL) extra virgin olive oil
1⁄4 cup (60 mL) minced carrot
1⁄4 cup (60 mL) minced green onion
1⁄4 cup (60 mL) packed fresh parsley leaves, chopped
1 lb (500 g) water-packed extra-firm tofu
1 tsp (5 mL) dried thyme or sage
1 tsp (5 mL) paprika
3⁄4 tsp (3 mL) salt
1⁄4 cup (60 mL) almond butter
1 tsp (5 mL) tamari
4 whole wheat hamburger buns
- Place oats in blender and grind to a coarse flour.
- Pour oat flour into a large bowl and stir in quinoa; set aside.
- In a small skillet, heat oil over medium heat. Add carrot and green onion; cook,
stirring, for 3 to 4 minutes or until carrot is soft. Stir in parsley and cook, stirring, until slightly
wilted. Add carrot mixture to the quinoa mixture. - Drain tofu and wrap in a clean tea towel, pressing gently to remove excess water.
Crumble tofu into the quinoa mixture. Add thyme, paprika, salt, almond butter and tamari,
kneading with your hands until the mixture is well combined and holds its shape when
pressed. - Measure rounded, packed 1⁄4-cup (60 mL) portions and place them at least 1 inch (2.5
cm) apart on prepared baking sheet. Press each with the palm of your hand to flatten it to
1⁄2 inch (1 cm) thick. - Bake in preheated oven for 20 minutes or until tops are brown and a nice crust has
formed. - Serve 4 burgers hot, on hamburger buns. Let the other 4 cool completely on a wire
rack, then store in an airtight container in the refrigerator for up to 4 days.
Tips:
If you have oat flour on hand, you can use it in place of the large-flake oats and skip step 1.
Water-packed extra-firm tofu has a spongy texture that works well in burgers.
You’ll need a full pound (500 g) of tofu for these burgers. If you can only find packages in
other sizes, cube and freeze the leftovers to use in stir-fries. Frozen tofu, once thawed,
absorbs flavor and has a chewy texture you’ll love.
Roasted Cauliflower and Walnut Burritos with Cherry Tomato Salsa
Cauliflower and walnuts combine for an almost beefy filling in this burrito,
Join Cowboy Kent Rollins and his wife Shannon on the chuckwagon trail as they share recipes for life, love and delicious meals in the new book Faith, Family & The Feast: Recipes to Feed Your Crew from the Grill, Garden and Iron Skillet. Kent’s parents taught him an important lesson at a young age; “Faith, love, and food will get you through anything in life that might happen to you.”
Kent and Shannon cook from their heart for the ranch hands and campers entrusted to their care. They wake up between 2 and 3 a.m. each morning to prepare the meals. You will enjoy their recipe for Cowboy Eggs Benedict with Lemon Hollandaise Sauce. For the avid grillers, you will be inspired by Kent’s tales about his portable 385 pound stove. Grace and gratitude are key ingredients to the recipe of a happy life for Kent and Shannon.
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Cowboy Kent’s three tips for the home chef are:
- Always have faith in yourself and trust you can get it done.
- Don’t be afraid to experiment.
- Always bless the food and share it with family and friends.
Savor the day!
Prize-Winning Cowboy Chili is excerpted from Faith, Family & the Feast: Recipes to Feed Your Crew from the Grill, Garden, and Iron Skillet© 2020 by Kent and Shannon Rollins. Photography © 2020 by Shannon Rollins. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Prize-Winning Cowboy Chili
MAKES 6 TO 8 SERVINGS
So, here’s the funny thing—we’ve never actually won any prizes ourselves with this recipe. However, we’ve gotten a ton of emails from folks who tell us they used this recipe at their local chili cook-off and won! You can use any type of meat, whether it’s ground beef or even wild game. A perfect blend of chili powder, cumin, and oregano gives it a classic chili flavor, and the chipotle chiles take it to blue ribbon status! Beans or no beans is always the question. I do love a bean, and we add kidney beans for more heartiness, but that’s you call.
1 pounds ground beef or chuck, cut into bite-sized chunks
Salt and black pepper
1 large yellow onion, chopped
2 (10-ounce) cans Ro-Tel diced tomatoes and green chiles, drained
1 (15-ounce) can tomato sauce
1 (16-ounce) can kidney beans, drained
3 or 4 chipotle chiles in adobo sauce, chopped
⅓cup chili powder
1 tablespoon mined garlic
2 teaspoons dried oregano
2 teaspoons paprika or smoked paprika
½ teaspoon ground cumin
Shredded cheddar cheese, sour cream, and chopped green onions for serving
1.In a large pot or 12-inch Dutch oven, brown the meat over medium-high heat, breaking up the chopped beef or turning the cubes of chuck,8 to 10 minutes. As the meat begins to brown, season with salt and pepper to taste. Stir in the onion and continue cooking until the meat has fully browned and the onion is tender, 3 to 5 minutes. Drain the excess grease.
2.Stir in the Ro-Tel tomatoes and chiles, 1 Ro-Tel can of water, the tomato sauce, kidney beans, and chipotle chiles to taste. Stir in 2 teaspoons salt and the remaining seasonings.
3.Cover and bring to a boil for 5 minutes. Reduce the heat and simmer, stirring occasionally, for about 40 minutes, to let the flavors blend. Serve warm, topped with cheese, sour cream, and green onions, if desired.
Cast-Iron Tip
Acidic foods, such as tomatoes or barbecue sauces, are harsh on cast iron, but you can cook them in it. Just be sure to clean it well and reseason it after every use.
Prep Time: 15 minutesTotal Time: 55 minutes
Are you ready to keep it simple in the kitchen? Yasmin Fahr, author of Keeping it Simple (https://amzn.to/2GthyAg)will inspire and encourage you on today’s Kitchen Chat. Yasmin is a food writer and recipe developer featured in Serious Eats, The Kitchn...
Teri Turner aka No Crumbs Left is a modern day Julia Child. She is passionate and articulate about sharing her recipes and cooking tips all while making us feel like we are in her kitchen. Recently, Teri joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me for a Kitchen Chat in the Middleby Residential showroom in Chicago (https://www.middlebyresidential.com/#showrooms) to discuss her new cookbook, No Crumbs Left (https://amzn.to/2Me6L2q). How fun that some of her “crumbles” from Instagram joined us in the showroom.
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On a personal note, both Teri and I are on parallel paths. She is honoring her late mother with No Crumbs Left, and I am honoring my late father with Kitchen Chat. Food truly creates community. And Teri will soon start her book tour (https://nocrumbsleft.net/) and connect with foodie friends across the country.
Enjoy this sneak peek into some of the recipes in Teri’s cookbook endorsed by Whole30® (https://whole30.com/). Discover how to curate delicious ingredients to create beautiful meals.
Here are Teri Turner’s three top tips (although you can read her 48 tips in her cookbook) for the home chef:
- Cook with chicken on the bone. “It’s a revelation.”
- If there is something that someone does better, let them do it. Let the butcher butterfly the chicken for you. Let your fishmonger devein the shrimp for you.
- Save your pan juices. It makes your food luscious.
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Marinated Red Onions photo credit: Tim Turner excerpted from No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous © 2019 by Teri Turner LLC. Photography © 2019 byTim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Marinated Red Onions Gluten-Free, Dairy-Free,Whole30, Paleo, Grain-Free.
Daily love letters arrive from people I’ve never met, all because of a little bowl of marinated red onions, or “counter onions,” as we call them, that my family has enjoyed over the years. Only when I posted them on Instagram did I realize that others would embrace them as much as we had. In my kitchen, this game-changing Magic Elixir has been a special sauce that turns almost any ordinary dish into an extraordinary one. I continue to be delighted by how wildly loved they are. Followers from around the globe have kids who love them, and people who previously raised their hands as confirmed onion haters are now fans. They’ve even been kind of a gateway into the kitchen for many reluctant cooks. The messages and videos I receive from people raving about the difference marinated red onions have made in their life astound me—some even tell me that the little bowl of onions started them on a healthier path. Are you ready to make a batch?
Your onions will stay fresh for two to three days on the countertop. No need to put them in the refrigerator, because when the oil solidifies, the magic is gone. The oil itself is delicious on its own as a salad dressing, and any leftover onions can be sautéed up into crispy bits of sweet deliciousness. The simplicity of this dish makes it something anyone can make, and nothing makes me happier than to have people realize that they can learn to rule their own kitchens.
MAKES 1¼ CUP • COOK TIME: 5 MINUTES, PLUS 12 HOURS MARINATING TIME
1 small,
½ medium, or ¼ large red onion, thinly sliced into rounds
¾ cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon dried oregano
Put the onion in a small, shallow bowl.
In a separate small bowl, mix the olive oil, vinegar, and oregano together until combined well. Pour the mixture over the onions. The marinade should completely cover the onions; if any are peeking out, then you have too many in the bowl.
Cover and let the onions marinate on the counter for at least 12 hours before using.
Vicky Bennison (https://www.pastagrannies.com/vicky-bennison) takes us into the kitchens across Italy to meet the beloved “Pasta Grannies” who share their time-treasured techniques and secrets to pasta making. From her home in Italy, Vicky started exploring the food of the area and discovered that only the Italian grandmothers were preserving the tradition of making pasta by hand. She began capturing this culinary this culinary history on video and launched her successful Pasta Grannies Youtube channel. (https://www.youtube.com/user/pastagrannies)
You will learn heartfelt life lessons and culinary insights from these recipes and stories. Regionally methods and ingredients vary resulting in a wide variety of delicious dishes. Pasta making is an art that requires practice and a recognition of how the ingredients feel when you have achieved the perfect dough.
Vicky Bennison’s book, Pasta Grannies: The Official Cookbook: The Secret’s of Italy’s Best Home Cooks, (https://www.amazon.com/Pasta-Grannies-Official-Cookbook-Secrets/dp/1784882887/ref=as_li_ss_tl?crid=1355O9M7V84HL&keywords=pasta+grannies+the+official+cookbook&qid=1576868220&sprefix=pasta+grannies+,aps,150&sr=8-2&linkCode=sl1&tag=wwwkitchenc07-20&linkId=92d2f06737381ada28c7db969e31f609&language=en_US) will give you the opportunity to try your hand at making pasta that has been passed from generation to generation and experiencing the beauty these Pasta Grannies desire to share with us.
Are you ready to roll some dough? Here are some great recipes from the Pasta Granniesqp
AUTHOR: Vicky Bennison
BOOK: Pasta Grannies
PUBLISHER: Hardie Grant Books (ISBN 9781784882884)
ON-SALE DATE: October 29, 2019
RRP: $29.99 (Hardcover)
Photograph credit: Emma Lee
Suggested credit line: Recipes excerpted with permission from Pasta Grannies by Vicky Bennison, published by Hardie Grant Books October 2019, RRP $29.99 Hardcover.
Amazon link: https://www.amazon.com/Pasta-Grannies-Official-Cookbook-Secrets/dp/1784882887 (https://www.amazon.com/Pasta-Grannies-Official-Cookbook-Secrets/dp/1784882887)
MARICA’S STRAPPONI WITH PORCINI MUSHROOMS
The Garfagnana region of Tuscany is steeply wooded and rural – quite different from the more well-known parts of the area. Not only is the area a mushroom-hunter’s heaven, the mint the Italians call nepitella (Calaminthanepeta) grows wild here, too. So, this is a forager’s supper, and it is also an ace pasta for beginners. Strapponi are hand-torn pieces of pasta, ripped any which way; these ragged bits of pasta are also called straccetti.
Marica demonstrated this for us. She is a cook at the Agriturismo Venturo, in a little town called Castelnuovowhere we stayed during filming in the region. She’s too young to be a nonna but her recipe is too good to pass over! If you can only find dried porcini mushrooms, then use fresh mushrooms of a different variety – mixed wild mushroom, girolles or chanterelle will also work.
For 4 people
For the pasta
400 g (14 oz/3 1/3 cups) 00 flour or plain (all-purpose) flour
4 eggs
For the dressing
4 tablespoons extra-virgin olive oil
2 garlic cloves
3 tablespoons chopped fresh mint (preferably nepitella)
500 g (1 lb 2 oz) fresh porcini mushrooms, chopped
salt
Make the pasta dough as described in the Egg Pasta Dough Recipe below.
Once it has rested for 30 minutes, roll it out to the thickness of ordinary shortcrust pastry – i.e. it doesn’t have to be as see-through thin as tagliatelle. Aim for about 2–3 mm thick. Roll it up around your pin while you make the sauce.
To make the dressing, heat the olive oil in a large sauté pan. Add the garlic and mint and fry the mixture for a couple of minutes, before adding the chopped mushrooms. Keep frying to soften the mushrooms, season them with a pinch of salt, and add 100 ml (3 ½ fl oz/scant ½ cup) of water. Let this cook off, then continue frying the mushrooms until they are golden. Remove the garlic.
The Joy of Cooking is a treasured cookbook with millions of home chefs following the recipes and creating taste memories for their families.
As many of you know, I have been on a quest through Kitchen Chat to understand my father’s joy of cooking. Speaking with John Becker (the great-grandson of Irma Rombauer) and his wife, Megan Scott was a milestone in this journey and a hug from heaven. They are continuing the legacy of their family with a new edition of The Joy of Cooking featuring 600 new recipes and even a section on fermentation. Irma Rombauer self-published the first edition in 1931 after the death of her husband. She was in her fifties.
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The top three tips for the home chef to find the joy of cooking
Lower the stakes. Don’t be afraid to make mistakes. It’s just food. The bar is too high in a lot of people’s minds and people feel intimidated by the
Sharpen your knives
Mistakes are frustrating, but when you make a mistake it’s an opportunity to learn. Part of the joy of cooking is the everyday learning experience you get in the kitchen.
What are your favorite stories and recipes from The Joy of Cooking?
Enjoy these delicious recipes for the holidays
Excerpted from Joy of Cooking by John Becker and Megan Scott. Copyright © 2019. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc. Photo credit: Heidi’s Bridge.
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LATKES (POTATO PANCAKES)
About fourteen 3-inch cakes
The high starch content of russet potatoes helps hold the cakes together. Shredded celery root, parsnip, sweet potato, or carrot may be substituted for up to half the potatoes.
Wrap in a clean kitchen towel and wring to squeeze out as much moisture as possible:
1 pound russet potatoes (about 2 medium), peeled and shredded (about 2 cups)
1 medium onion, grated
Combine in a bowl with:
2 large eggs, well beaten
3 tablespoons all-purpose flour or matzo meal
1 ¼ teaspoons salt
Preheat the oven to 200°F. Heat in a large heavy skillet over medium-high heat until hot:
¼ inch or more vegetable oil or butter
Place spoonfuls of the potato mixture into the skillet, in batches, and form them into 3-inch patties about ¼ inch thick. Brown on the bottom for about 4 minutes, reducing the heat to medium if necessary to prevent scorching. Turn and brown the second side until crisp, about 4 minutes more. Transfer to a plate or rimmed baking sheet lined with paper towels and keep warm in the oven while frying the remaining latkes. Serve at once with:
Applesauce
Sour cream or Greek yogurt
Minced chives
VEGAN EGGNOG
About eight 6-ounce servings
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This eggnog is quite boozy, which is how we like it, but feel free to scale back on the rum, if desired.
Soak overnight in water to cover:
1 cup raw cashews
Drain and transfer to a blender along with:
One 13 ½-ounce can coconut milk
1 cup water
½ cup sugar or maple syrup
1 tablespoon vanilla
Blend until completely smooth and creamy. Strain into a punch bowl or pitcher and stir in:
1 cup light rum
½ cup Grand Marnier or Cointreau
Serve garnished with:
Freshly grated nutmeg
If making ahead of time, the eggnog may separate when refrigerated. Simply let it sit for 20 minutes at room temperature, then whisk well or reblend before serving.
As we know, charity begins in the kitchen. On today’s Kitchen Chat, we are featuring Chef Didier Durand, Executive Chef of Marchesa (https://www.marchesachicago.com)and Chef James De Marte, Chef/owner of Pisolino (http://pisolinochicago.com) along with his business partner, Rachel De Marte. These two chefs joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Middleby Residential Showroom for cooking demos. Their restaurants are participating in CHILL on November 14, 2019, (http://chill.luxehome.com/#event-info) an annual event at the Merchandise Mart to benefit three Chicago charities: Saturday Place (https://www.saturdayplace.org), The Lynn Sage Foundation (https://lynnsagefoundation.org)and Respiratory Health Association (https://resphealth.org)Over 70 restaurants are featured this year and each showroom will have delicious food and wine. As Blair Loftspring, Managing Director of Leasing and Marketing at the Merchandise Mart says, “It’s a great reminder that the showrooms are open to the public Monday through Saturday.”
You will be inspired by Chef Didier’s cooking demo and recipe for Pan Seared Halibut with Sumac Spiced Cauliflower, Wilted Chanterelles, Meuniere Butter. I love how he encourages everyone to “build your plate like the Eiffel Tower, wide on the bottom and going up to the sky.”
Discover the importance of flour in making the perfect pizza. Chef James demonstrates how to layer flavors by garnishing your pizza after it comes out of the oven.
Pan Seared Halibut with Sumac Spiced Cauliflower,
Wilted Chanterelles, Meuniere Butter
Recipe by Chef Didier Durand and featured at Marchesa
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Serves two
Main Ingredient:
Two 8 ounces fresh halibut fillet
4 pieces shiticho peppers whole
To season the cauliflower:
½ of a small fresh cauliflower
2 tablespoons of molasses
1 tablespoon of sumac
½ teaspoon bbq sauce
1 tablespoon honey
For the chanterelles:
2 oz of fresh chanterelles
a splash of red or white wine
For the meuniere butter:
1/4 stick ( or 1 oz ) of unsalted butter
2 tbsp red onion diced
1 teaspoon garlic diced
1/2 lemon segments and juice (keep other half for decoration on the plate )
8 pieces of capers
½ tablespoon of diced parsley
Toasted pumpernickel or brioche crouton and frisee optional
Mix all the salad ingredients to season the cauliflower, bake in oven. Season
Halibut and cook lightly, set aside. Make beurre meuniere. Plate Cauliflower
first, then fish then sauce, add chanterelles and peppers. Add croutons and
greens if desired
Serve with a lovely Sancerre from the Loire Valley.
On November 8, Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en)and I will emcee the Celebrity Chef Ball for Meals on Wheels Chicago. (https://e.givesmart.com/events/dRy/) It’s extra special this year as the organization will be honoring the legendary Ina Pinkney. (http://www.breakfastqueen.com/) Ina is a dear friend and mentor. Her experience as a restaurateur, cookbook author, brand ambassador, a polio survivor and a woman entrepreneur is impactful. Ina’s passion to share her knowledge with others is her hallmark. On a personal note, Ina has been a constant source of encouragement during my recovery process post broken knee – all while she is recovering from a broken leg!
(http://kitchenchat.info/wp-content/uploads/2019/10/IMG_0638-1200x900.jpg)Chef Thai Dang, Ina Pinkney, Chef Jaime Laurita and me
Chef Thai Dang will be one of the celebrity chefs featured at the event. He is the Executive Chef of Haisous (https://www.haisous.com/dinner), a highly acclaimed Vietnamese restaurant in Chicago. Ina has been a mentor and friend to Chef Dang during his culinary journey. And how fascinating to learn about banana blossoms!
Dear foodie friends, you can get a $50 discount to the Meals on Wheels Celebrity Chef Ball. Just write in KitchenChat at the checkout. Here is the link: (https://e.givesmart.com/events/dRy/)
Savor the day!
"If you preserve the food, you preserve who your family is."
This poignant quote by Joan Nathan (http://joannathan.com), an award winning author of eleven cookbooks including her latest King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World, (http://amzn.to/2xyOAfZ) truly captures the essence of why recipes matter. >
It was an honor to meet Joan Nathan at Les Dames d'Escoffier (http://www.ldei.org)conference in Washington, D.C. and discuss the importance of preserving foodways. Not until Nathan was married did she fully appreciate the influence Jewish foodways had on her family. Her mother-in-law was a Holocaust survivor from Poland who remembered all the food and recipes from this country in such a beautiful way. "It made me realize that I wanted to preserve them," Nathan explains. After meeting a Yiddish folklore professor who also wanted to share his recipes and stories, Nathan embarked on her own ethnic foodways journey to discover and preserve beloved Jewish recipes.
Joan Nathan shares her firsthand experience of the power of how food brings people to the table and breaks down barriers. While working for Teddy Kollek, the former mayor of Jerusalem, they visited an Arab village for a meeting, and everyone connected over Joan's favorite chicken dish called Musakhan (Palestinian Sumac chicken with sautéed onions).
Whole Foods is teaming with Joan Nathan to offer prepared dishes and recipes for customers during the Jewish High Holidays. (https://www.specialtyfood.com/news/article/whole-foods-teams-james-beard-award-winner-high-holiday-dishes/) The five recipes all featured in her latest cookbook Solomon's Table: Culinary Exploration of Jewish Cooking form Around the World (http://amzn.to/2fmdrsH)include: Cod with Tomatoes, Plumbs, Apples, Onions and Pine Nuts; Slightly Sweet and Sour Cabbage; Seven Sacred Species Salad with Wheat Berries, Barley, Olives, Figs, Dates, Grapes and Pomegranate; Sweet and Crunchy Noodle Kugel; and Tahina Cookies.
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Excerpted from KING SOLOMON’S TABLE by Joan Nathan. Copyright © 2017 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Hummus with Preserved Lemon and Cumin
At mealtime, Boaz said to her [Ruth], “Come over here and partake of the meal, and dip your morsel in the vinegar.”
--Ruth 2:14
Yield: about 4 cups, or 6-8 servings
2 cups (400 grams) dried chickpeas (or 4 cups canned or presoaked chickpeas; see page 10)
1 teaspoon baking soda
1 cup (225 ml) tahina
1 whole preserved lemon, seeds removed (see page 11)
3 tablespoons preserved lemon liquid from jar
4 tablespoons fresh lemon juice, or to taste
2 cloves garlic, or to taste
1 teaspoon salt, or to taste
Freshly ground pepper to taste
1 teaspoon ground cumin, or to taste
3 tablespoons extra-virgin olive oil, divided
2 tablespoons pine nuts Dash of paprika or sumac
2 tablespoons chopped fresh parsley or cilantro
The use of the word “vinegar” may be misleading in the above mention of hummus, from the book of Ruth, written almost three thousand years ago. Most translations interpret the word chamootz to mean “vinegar” (as it does in contemporary Hebrew). However, according to the Israeli author Meir Shalev, the Hebrew letters chet, mem, and zadek are the root letters of both the words chamootz and chimtza, which in biblical Hebrew means “chickpeas.”
“In biblical Hebrew, there were no vowels, so words were more confusing,” Meir told me, and added, “Anyway, if Boaz served his workers pita dipped in vinegar instead of something more substantial like hummus, they wouldn’t have been very happy.”
Do your New Year's resolutions include eating healthy? If so, you will enjoy my kitchen chat with Chef Dave Choi (https://www.linkedin.com/in/plant-base-chef-dave-choi-76936349)who has a passion for a plant based lifestyle. He encourages us to consider a three day challenge of eating meals without sugar, yeast, dairy and animal protein which he explains are the sources of inflammation. He says, "After three days ask yourself, do I feel better?"
His message to eat what is grounded to the earth is truly his life choice. Chef Choi opened the first vegan restaurant in Chicago, Amitabul (http://www.amitabulvegan.com). He explains that in a plant based lifestyle, one only eats what grows from the ground. He also stresses that vegetables should be steamed since eating them raw requires a larger amount of probiotics for digestion. Chef Choi also shares some insightful sources of natural probiotics including spices such as ginger, garlic, tumeric kale, oregano and basil. In addition to advocating nutrition for the body, Chef Choi also encourages nourishment for the soul with his Just Bee Meditation. (http://www.meetup.com/Just-Bee-Meditation/)
His son continues Chef Choi's traditions of healthy eating through his company Healthful Habits, Inc (http://gathanis.wix.com/healthful-habits) His son works with corporations to help curate and create a healthier lifestyle for employees.
As Chef Choi says, "Take one meal at a time to be more conscious about what you eat."
Savor the day!
A visit with Anne Willan in her kitchen.
Anne Willan (http://lavarenne.com/about-anne/)is an icon in the culinary world. As founder of Ecole de Cuisine La Varenne (http://www.lavarenne.com/) in Paris in 1975, she has trained some of today’s top chefs and people in the culinary industry. La Varenne was one of the first cooking schools in France to offer simultaneous instruction in French and English and accredited professional culinary degrees. Anne Willan received the prestigious Lifetime Achievement Award for International Association of Culinary Professionals (IACP). (http://www.iacp.com/) She is an inductee into the James Beard Cookbook Hall of Fame, (http://www.jamesbeard.org/) and she serves on the advisory council of the Julia Child Foundation. (http://www.juliachildfoundation.org/)
With over 30 books, Anne Willan is truly one of the world’s preeminent authorities on French cooking and she is one of the nicest and most gracious people you will ever meet. I first met Anne at the International Association of Culinary Professionals (http://www.iacp.com/) conference in Chicago during 2014 at a book signing for her outstanding memoir Chef Jaime Laurita ( target=) and I enjoyed an afternoon tea in Anne’s kitchen.
(http://kitchenchat.info/wp-content/uploads/2015/12/FullSizeRender-29-300x270.jpg)A delightful afternoon tea with Anne Willan and Chef Jaime Laurita
In November 2015, I had the distinct honor of visiting with Anne Willan in her garden and in her kitchen to officially record a kitchen chat. She graciously shared recipes and cooking tips from her new cookbook Julia Child. ( target=)
(http://kitchenchat.info/wp-content/uploads/2015/12/IMG_3315-e14501122065041.jpg)Chatting in Anne Willan’s garden (photo credit: Louise Masin Sattler)
How exciting to explore Anne Willan’s extraordinary kitchen with her. The traditional copper pots hanging from the ceiling look like a modern art exhibit. I almost cried when I saw a small copper pan similar to the one that my dad had in our kitchen to make Hollandaise sauce.
(http://kitchenchat.info/wp-content/uploads/2015/12/IMG_3336-e14501344752401.jpg)Anne’s copper cookware
The arrangement of utensils attached to a pegboard reminded me of Julia Child’s kitchen displayed at the Smithsonian’s National Museum of American History in Washington DC. Food is art, and Anne Willan is indeed a culinary artist and shares her artistry in her latest cookbook Secrets from the LaVarenne Kitchen: 50 Essential Recipes Every Cook Needs to Know. (http://www.amazon.com/gp/product/1940611156/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1940611156&linkCode=as2&tag=wwwkitchenc07-20&linkId=SJTQ7L4XL6O2WA2I) How fascinating that Anne said a home chef needs three main items: a good whisk, a copper pot and an excellent set of knives.
(http://kitchenchat.info/wp-content/uploads/2015/12/IMG_3341-2-e14501344377151.jpg)A great way to store utensils
Another special moment with Anne Willan was seeing her original Jacques Pepin painting (http://www.jacquespepinart.com/) of three fish displayed on the wall next to her container of homemade red wine vinegar. This year has truly been a milestone in my culinary journey to honor my late father and to understand his joy of cooking. What an honor to have kitchen chats with both Chef Jacques Pepin (http://kitchenchat.info/1414/chef-jacques-pepin-heart-and-soul-in-the-kitchen/) and Anne Willan!
(http://kitchenchat.info/wp-content/uploads/2015/12/IMG_3330-e14501122375331.jpg)Beautiful artwork by Chef Jacques Pepin
Then, Anne surprised me! She shared the “mother” of her red wine vinegar with me and placed it in a ball jar which I carefully packed for my trip back to Chicago! How fitting to take a photo of the red wine vinegar I am now making in my kitchen next to a copy of Jacques Pepin’s flower bouquet lithograph. This is truly a hug from heaven!
"A lot of people think that baking is exacting. I challenge that. It's not really."
Chef Jim Dodge
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Chef Jim Dodge (http://www.chefjimdodge.com) has deep culinary and hospitality roots. Chef Dodge's family has been in the hospitality business in the White Mountains of New Hampshire since 1794. He worked in every department of his family's New Hampshire resorts. Although he didn't stay in the family business, Chef Dodge continues the art of hospitality with his impressive pastry chef career. I first met Chef Dodge at the very first Julia Child Foundation (https://juliachildfoundation.org) Awards honoring Chef Jacques Pepin. (http://www.pbs.org/food/chefs/jacques-pepin/) What a delight to at last have a Kitchen Chat with him during the IACP conference (http://iacp.com) in Santa Fe, New Mexico. We sat at a table outside. You will even hear the birds singing in the background.
Chef Jim Dodge has a true passion for baking and for teaching others the art of baking. He has won several James Beard awards (https://www.jamesbeard.org) and is the Director of Specialty Culinary Programs at Bon Appetit Management Company. (http://www.bamco.com) He has baked with and baked for the top culinary talent from around the world. You will enjoy hearing his special stories about Julia Child.
Here are Chef Jim Dodge's top three tips for the home baker:
- It's okay to learn to bake by touch and feel. When you make a successful dough, pay attention to the way it feels. Don't over handle the dough;
- Bake your cakes and pies at a lower temperature around 325 degrees. The cake will rise more evenly and it won't dome. You'll get a more moist cake; and
- It's very important to cool a cake on a rack when you take it out of the oven so that it cools evenly. If you put it on a flat surface, it creates a vacuum that puts a lot of moisture on the bottom and two things could happen: the cake could collapse or it makes the bottom of the cake soggy and compromises the texture of the cake.
Here is Chef Jim Dodge’s recipe for Apricot Tart
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Apricot Tart
Copyright © 2006 by Jim Dodge
All rights reserved under International Copyright
Tart Dough
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
8 tablespoons cold unsalted butter
1/4 cup heavy whipping cream
Blend together the dry ingredients in a food processor. Cut butter into 1/2 inch chunks add to dry ingredients and blend until a coarse meal is reached. Add cream and mix until dough comes together forming a ball. Turn out the dough from the bowl to a table that has been lightly dusted with flour. With your hands, gently knead the dough with shallow strokes until dough is evenly textured throughout. Be careful not to over handle the dough, which would make it tough. Shape into a round pad and roll into an 12-inch circle using a wooden rolling pin and keeping the dough lightly dusted with flour at all times. Line a 9-inch metal tart pan with the circle of dough with a minimum of extra lip of dough extending beyond the edge.
Gently but firmly press the dough into the bottom of the pan and then the edges. Fold the extra dough back inside the tart form a double thickness of dough around the edge, but not the bottom. You may have extra dough about the above the edge of the pan. Using your thumbs and index fingers gently press this double later of dough together so that they fuss. Trim away any extra dough for the edge. Cover and chill these pieces incase you need to patch the tart later. Chill the shell 2 hours.
Adjust your oven rack to its lowest level and preheat to 350F°.
Pre-baking the tart:
Uncover tart and line the bottom and sides of the dough with heavy weight aluminum foil.
Over 16 million children in the United States experience hunger. Common Threads (http://www.commonthreads.org) is helping lead the way to empower and educate children across the country. Recently, Linda Novick O’Keefe, the founding CEO of Common Threads joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me for a Kitchen Chat in the Middleby Residential Showroom (https://www.middlebyresidential.com) in Chicago’s Merchandise Mart. Linda shared with us her passion for educating school age children on how to prepare healthy affordable meals. She also discussed how Chef Art Smith (http://www.chefartsmith.net/chef_art_homepage/index.htm) (Oprah’ (http://www.oprah.com)s award-winning personal chef) experienced the power of bringing people to the table while cooking for families impacted after 9/11 in New York City. They felt the power of using food for change and education. Common Threads was born as a result of the experiences with these families in need.
(http://kitchenchat.info/wp-content/uploads/2016/03/unnamed-225x300.jpg) My first photo with Chef Art Smith over seven years ago
Common Threads is a school and community based program that teaches kids how to: Plan the meals; Purchase the ingredients; and Prepare healthy meals for a family of four in 30 minutes. The children are also encouraged to expand their palates with international cuisine. Linda shares how the students board an imaginary plane to a destination that one week may teach them how to cook a Senegalize stew or the next an authentic Ragu. Common Threads is currently in 13 different markets empowering children with the ability to eat healthy and affordable meals. Partnering with Northwestern Medical students, Common Threads bring the medical community into the classroom to teach the children how important the right fuel for the body is.
Foodie friends, here are some great ways to get involved with this impactful organization. Common Threads is launching “Chef Takeover” (http://www.commonthreads.org/cheftakeover.html) where Chefs are collaborating to create a themed meal, a silent auction and a special musical performance all to benefit the charity. This will take place in Austin, Los Angeles, Washington DC and Chicago. Also, potential sponsors, please reach out to Linda. Your efforts will help Common Threads teach children to live happier, healthier lives.
“Anything you can do in the kitchen, I say you should do it on the grill.
It always tastes better.” Chef Matthew Eads
Do you want more confidence at the grill? Today’s guest, Chef Matthew Eads (https://www.grillseeker.com) shares recipes and tips from his cookbook Grill Seeker: Basic Training for Everyday Grilling (https://amzn.to/2JGascI) As a U.S. Marine for thirteen years, Chef Matt knows firsthand about basic training. He recently joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Middleby Residential (https://www.middlebyresidential.com) showroom at the Merchandise Mart for a Kitchen Chat.
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How perfect that this was filmed in the Lynx (https://www.lynxgrills.com) outdoor grill vignette. In fact, Chef Matt loves grilling on a Lynx.
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Chef Matt will inspire you with his recipes and surprise you with all that you can prepare on a grill. How fascinating to learn that you can use a cast iron skillet on a grill. Yes, foodie friends, you can even make S’moretillas for your family without the mess.
Here are Chef Matt’s three top tips for the home grillers:
- Don’t grill by feel. Get an instant read thermometer.
- Heat management. Understand that there is more than one zone.
- Have fun! Grilling is about the memories and the experience.
What’s your favorite thing to grill?
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“Hockey mimics life. It’s important to stay mentally focused no matter if the momentum changes.”
Daniel Carcillo, two time Stanley Cup winner, formerly with Chicago Blackhawks
Unexpected blows in life can happen to us all. However, unexpected blows in the hockey rink can change the course of one’s life after the game. Daniel Carcillo (http://www.chapter5foundation.com) shares how he is helping athletes pave a new path to better assimilation in life after they stop playing. Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and I spoke with Carcillo during the National Restaurant Show where he was signing hockey pucks and taking photos with fans at the Middleby booth.
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As we know, charity begins in the kitchen, and Kitchen Chat spotlights the philanthropic work that others are doing. Carcillo started Chapter 5 Foundation (http://www.chapter5foundation.com) as a source to help athletes discover their new purpose and transition into life after the game. The website also provides information for those athletes who are navigating life with brain injury symptoms. Carcillo experienced seven documented concussions during his professional hockey career, and he candidly explains what his life has been like off the rink. He also discusses the importance of good nutrition to help restore and heal the body after injuries. You will be inspired by this Kitchen Chat with Daniel Carcillo.
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Food is sport, especially at the IKA/Culinary Olympics. Chef Stafford DeCambra, President of the American Culinary Federation (ACF) (https://www.acfchefs.org/download/documents/President/bio_decambra.pdf)has brought home 11 gold medals. Recently, Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en)and I had a pop-up Kitchen Chat with Chef DeCambra at Middleby’s booth (https://middleby.com/)at theNational Restaurant Show. (https://restaurant.org/Home)
ACF is celebrating its 90th birthday this year. Founded in 1929 by a group of chefs, ACF certifies the chefs at all levels, including Master Chefs. In addition, ACF provides culinary schools with accreditation.
Having grown up in Oahu, Chef DeCambra’s key life ingredients are Ohana and Mana. Ohana is the special Hawaiian word for family and Mana means spiritual energy. He truly exemplifies the Spirit of Aloha, which is hospitality and graciousness.
Here are Chef Stafford DeCambra’s three top tips for the home chef:
- Cook with passion and love;
- Use quality ingredients so you will create a quality product; and
- Break bread in a way with everyone that all the nonsense goes away.
Savor the day!
“We want to inspire Americans to be the best version of themselves.
That’s our goal.”
Chris Gannon, Founder of Bolay
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You never know where my Kitchen Chat journey will bring me. Recently, I attended an incredible Mastermind Group in the South Florida TikiHut of Fred Fishback. What was extra special about this meeting is that Fred’s father and my father were both stationed in Nuremberg post World War II after Fred’s father valiantly served our country during that war. My brother sent a photo to me and it appears that Fred’s father and my father are both in that picture! As you know, the reason I began my Kitchen Chat culinary journey is to honor my late father. Meeting Fred is truly a hug from heaven. And it was great to meet Fred’s friend, Chris Gannon, founder of Bolay, who provided a delicious and most memorable meal to the Mastermind attendees.
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During his visit to Chicago for National Restaurant Show, Chris Gannon filmed a Kitchen Chat with Chef Jaime and me at the Middleby booth. If you are an entrepreneur, you will learn some great insights into growing your own business and if you are a foodie, you will discover Bolay, a great fast casual restaurant group that Chris Gannon created to be a healthier option with nutrient rich foods.
“At Bolay, we recognize the importance of fueling your body with proper foods,” Chris Gannon explains. Having grown up in a culinary household (His father co-founded Outback Steakhouse), Chris understands the importance of creating “Comeback Flavor” to inspire guests to keep coming back to Bolay. On a side note of interest, Outback Steakhouse just sold 1 billion blooming onions. Chris’ dad had worked with University of Texas to have a certain onion that would bloom beautifully for the plate.
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Forbidden Rice was one of my favorite dishes from Bolay. Chris explains that it’s an ancient Chinese grain that only Emperors could eat. Now anyone can taste this forbidden dish.
Here are Chris Gannon’s important tips for building a successful business:
- Stay humble
- Collaborate. Collaborate. Collaborate.
Check out Bolay and Savor the Day!
Today’s foodies appreciate the full experience of what it takes to create and curate a meal, whether it’s in their own kitchens or in restaurants. We like to understand the chefs’ inspirations and techniques. We also like to know about the sourcing o...
“Giving Kitchen for us is really more about stability for food service than anything else. And within the financial grant program we’ve been able to award over $2.5 million to over 1,600 members of our community in the state of Georgia.” Jen Hidinger-Kendrick, co-founder of Giving Kitchen
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In 2012, Jen Hidinger-Kendrick’s husband, Chef Ryan Hidinger was diagnosed with late stage terminal cancer of the gallbladder. Friends, family and the Atlanta community rallied behind her family and raised over $300,000. Jen said that this outpouring gave Ryan a peace of mind and that the community’s overwhelming response to the Hidingers’ crisis set the intent, beliefs and values for the Giving Kitchen (http://thegivingkitchen.org/). “Tragedy hit and crisis hit for us. But what happened after that really is what changed the trajectory we believe of the restaurant and food service industry of what we are seeing now with the work we are doing with Giving Kitchen (http://thegivingkitchen.org/).” Giving Kitchen is an Atlanta based non-profit that offers stability including financial aid to food service workers in times of crisis such as sickness, injury, death of immediate family member, and national disaster in addition to other programs. And Giving Kitchen (http://thegivingkitchen.org/)is the2019 James Beard Foundation’s Humanitarian of the Year. (https://www.jamesbeard.org/blog/2019-humanitarian-of-the-year-the-giving-kitchen)
Bryan Shroeder, the Executive Director of Giving Kitchen shares that “on average its about $1,800 that someone needs to make it through a crisis.”In addition to providing financial aid, Giving Kitchen offers a referral network resource to its grant recipients that helps connect them to food pantries and other services that are needed during this critical time. Giving Kitchen has started to organize nationally relevant self care and stability resources programs that can be accessed on the website by anyone in food service before a crisis happens. In addition, QPR (Question Persuade Refer) training, a suicide prevention resource program is now available for free for any restaurant in the United States to access on Giving Kitchen’s website. (https://thegivingkitchen.org/why-qpr)Usually the cost is $30 per person.
It’s important to help care for the people who help care for us in the restaurants. You can help provide funds and stability to someone in crisis. Please donate or volunteer here. (https://thegivingkitchen.org/support)
Drew Nieporent, Founder of Myriad Restaurant Group
Drew Nieporent, founder of Myriad Restaurant Group including Nobu and Tribeca Grill, is the perfect matchmaker for the pairing of food and film. Just hours before joining Chef Jaime Laurita and me for a Kitchen Chat in the Middleby Residential Showroom, he hosted lunch for opening day of 18th annual Tribeca Film Festival. Many of his restaurants’ partners are celebrities including Robert De Niro and Bill Murray. Service is a key ingredient to success, especially in the restaurant industry. In 1982, Nieporent was general manager of 24 Fifth Avenue when James Beard walked into the restaurant and requested a Manhattan Neat. The next time Beard walked into the restaurant, Nieporent handed him a Manhattan Neat and will always remember the nod of approval from this culinary legend. Anticipating a guest’s need before being asked is truly the heart and art of hospitality.
Chef Nobu at Nobu Restaurant in Miami Beach
Drew Nieporent is a shining star in the culinary world. It was such a delight to meet him during the 2015 International Association of Culinary Professionals (IACP) in Washington DC. We were all celebrating Chef Jacques Pepin’s 80th birthday. He is one of the kindest people in this industry. He has fond memories of Julia Child meeting Robin Williams. You will love hearing his Julia Child impression.
Here are Drew Nieporent’s top tips for people in the restaurant business:
This business is a marathon and not a race. (Nieporent has owned restaurants since age 29).
Come to work and be the same person you always are. If you come to work and you are a different person, it won’t work. Consistency causes success.
Associate yourself with the best products and the best people.
Danny Meyer is a Renaissance Restaurateur who leads and lives by the tenets of Enlightened Hospitality. The salient core is that each business has the same stakeholders and “choosing how the stakeholders are prioritized will often create a virtuous cycle where one good thing leads to something better.” Danny Meyer chooses to prioritize his staff members at Union Square Hospitality Group and even enacted a generous parental leave program for his team. Enlightened Hospitality is analogous to putting on the oxygen mask first in an airplane before helping someone else. With stronger morale and well-being, the staff members are better equipped to provide outstanding service to guests which results in increased profitability, happy investors and ultimately creates a more impactful community. It was a milestone moment in my culinary journey to have a Kitchen Chat with Danny Meyer along with my co-host Chef Jaime Laurita in the Middleby Residential Showroom in New York.
Danny Meyer has a heart for hospitality and a heart for charity. Over the years, USHG has gravitated toward organizations that help nourish and empower communities with food insecurities, including No Kid Hungry, City Harvest, and many others. USHG has also volunteered to prepare meals at their restaurants for hospice patients and their families at Beth Israel. Every Shake Shack is responsible for selecting a local not-for-profit that it wants to support and proceeds from one of the concretes on the menu will go to help that charity. Meyer applauds Randy Garutti, CEO of Shake Shack for his outstanding leadership. I will always remember meeting Randy Garutti for a Kitchen Chat when Shake Shack opened its second Chicago location in 2015.
Shake Shack CEO in Chicago (http://kitchenchat.info/1284/shake-shack-ceo-in-chicago/)
Randy Garutti CEO of Shake Shack discusses delicious burgers and “enlightened hospitality.” Discover how this global company keeps things local and delicious. And visit your nearest Shake Shack location. Savor the day!
“For a long time, the American public was kind of fickle. They fell in love with gin, vodkaand wine. Those are all good beverages, but they kind of kicked bourbon to the bottom shelf … Now drinkers are taking another look at it. There’s more interest in the category and people are becoming more educated and more discriminating.” Al Young, Four Roses Bourbon Legend
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Bourbon is a big trend, and I especially love how women are a key part of this resurgence. Bourbon Women (https://bourbonwomen.org/) chapters are all gaining momentum across the country. Recently, the Four Roses Bourbon (https://fourrosesbourbon.com/) Legend, Al Young (https://fourrosesbourbon.com/blog/celebrating-al-youngs-50th-anniversary-with-limited-edition-four-roses-bourbon/) joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me for a Kitchen Chat in the Middleby Residential Showroom (https://www.middlebyresidential.com/) in Chicago. We had a fun Bourbon and Bites event in the showroom and of course featured Four Roses bourbon.
Chef Jaime Laurita’s culinary creations were delectable! Just look at these Four Roses Bourbon Chicken Wings!
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And a special thank you to Pastry Chef Amy Arnold (https://chicagosweettreats.wordpress.com/2017/10/09/corporate-pastry-chef-amy-arnold/) for this wonderful chocolate dessert!
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Here are Three Tasting Tips for Bourbon by Al Young:
- Experience the Aroma. Pour bourbon into a glass. Keep nose and mouth open to smell.
- Let the bourbon roll around on your tongue before swallowing
- Bourbon should go down smoothly and not burn your throat or tongue.
Here are some great recipes for Mint Juleps. (Please note that you must be age 21 or older in the U.S. to drink).
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Four Roses Mint Julep
2-3 oz Four Roses Small Batch Bourbon
2 tsp sugar
12 mint leaves
Club soda
Garnish: mint springs and orange slice
Directions: In a julep cup, stir together club soda and sugar until sugar just begins to dissolve. Add mint leaves and, using glass muddler or back of large spoon, gently press leaves into sugar syrup until slightly darkened but not completely crushed. Add bourbon, then fill cup with crushed ice and, using long spoon, stir briefly. Tuck mint sprigs into top of cup and garnish with orange slice and insert straw.
Four Roses Rose Julep
1 ½ ounces Four Roses Small Batch Bourbon
½ ounce Plantation dark rum
½ ounce Jacoulout Crème de Peche de Vigne
½ ounce mint-infused simple syrup
2 dashes Angostura bitters
2 dashes Regans orange bitters
4 drops rose water
Cava top
Mint springs and rose petals for garnish (optional)
Directions: Combine all ingredients except Cava in a Julep cup with crushed ice. Stir with a swizzle. Top with Cava and add garnishes, if using.
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The statistics are staggering. According to Chicago Coalition for the Homeless, nearly 80,000 people in Chicago are facing food and shelter instability (https://www.chicagohomeless.org/faq-studies/). Michael Airhart exemplifies what one person can do to tackle a huge problem. For many years, he has cooked meals in his kitchen, has gone out into the streets, under bridges and into shelters to help feed and encourage those who are in need. What an honor it was to recently interview Michael Airhart in the Middleby Residential showroom in Chicago (https://www.middlebyresidential.com/) along with Justin Cunningham and Essence Smith of SocialWorks (https://www.socialworkschi.org/) to discuss their collaboration with Taste for the Homeless (https://www.facebook.com/groups/209164679812092/)on June 22nd. Chef Jaime Laurita and I joined Michael along with a team from SocialWorks to spend time with some of the people in Chicago who are ministered by Michael and share with them the delicious meal that Chef Jaime made for them.
My father’s quote was to always find the near edge of a great problem and to act at some sacrifice to touch that near edge and make a difference in the world. You too, dear foodie friend can help tough the near edge of feeding the hungry in Chicago by contributing to Michael Airhart and Socialworks’ efforts with Taste for the Homeless.
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To find out more about the Michael Airhart Experience TASTE FOR THE HOMELESS – please visit:
https://www.facebook.com/groups/209164679812092/about/ (https://www.facebook.com/groups/209164679812092/about/)
@MichaelAirhart on Twitter
https://www.instagram.com/michaelairhartexperience/ (https://www.instagram.com/michaelairhartexperience/)
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(https://webtalkradio.net/files/2019/05/Tanya_Steel_Danny_Meyer.jpg)International Association of Culinary Professionals (IACP) (http://iacp.com) is “taking it to the next level” under the leadership of its new CEO, Tanya Steel. (https://tanyasteel.com) Some of the founding members of IACP include Julia Child (https://juliachildfoundation.org), Jacques Pepin (http://www.pbs.org/food/chefs/jacques-pepin/), Nathalie Dupree (http://www.nathaliedupree.com/about) and Anne Willan (http://lavarenne.com). Steel’s impressive resume includes being Editor in Chief of both Epicurious and Gourmet, a best selling cookbook author, the award director for Julia Child Award, adjunct professor at New York University along with many other accolades. Recently, Steel joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Middleby Residential (https://www.middlebyresidential.com) showroom in New York City for a Kitchen Chat to discuss the upcoming conference in Santa Fe. She is dedicated to giving this group of culinary professionals a national voice and has created a platform of Eat, Engage and Empower for IACP.
On a personal note, IACP changed my professional life. And that’s not an exaggeration. Kitchen Chat found a new direction after meeting Meredith Deeds, former CEO of IACP several years ago. When I said, “Meredith, I would love to join IACP, but I don’t think I’m eligible since I can’t cook like Julia Child and the other members.” She looked at me and said, “Of course you can join, Margaret. You are a culinary communicator.” That validation at the beginning of my culinary journey launched my podcasting. A highlight was having a Kitchen Chat in Anne Willan’s kitchen!
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IACP celebrated its 40th anniversary last year in New York City. What an honor it was to moderate a panel for IACP after The Chew with Chef Carla Hall (https://www.carlahall.com), Chef Jackie Rothong (https://www.instagram.com/sparklessz/?hl=en), Gordon Elliott (https://www.imdb.com/name/nm0254233/) and Tim Tyler (https://www.appliancesconnection.com/blog/viking-has-stayed-ahead-of-the-curve-of-luxury-appliances-we-find-out-their-secret/), director of Marketing for Viking Range. Chef Jaime Laurita also joined me for that amazing opportunity.
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As a member of IACP, I have met some of the key leaders in the culinary field, including chefs, cookbook authors, journalists, manufacturers, innovators and many more influencers and change makers. And Tanya Steel is definitely a change maker. It’s not too late to register for the conference. Here is a link. You too can meet with and learn from the key players in this industry. If you are an aspiring cookbook author, culinary communicator, chef, cooking school teacher, food blogger, food writer or even an avid foodie, this conference is a must do. How exciting that Kim Severson, Food Editor of The New York Times (https://www.nytimes.com/by/kim-severson) will be interviewing Danny Meyer. (https://www.ushgnyc.com/team_member/danny-meyer/) And I am beyond honored to have the opportunity to interview Nathalie Dupree about being a founding member of IACP. If you can’t attend the conference, consider becoming a member and accessing the great resources of this organization. Take it to the next level with IACP.
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“Our Chicago event is our way of kicking off the James Beard Foundation Awards weekend. And this particular event celebrates JBF recognized chefs of color.” Lezli Levene Harvell, Founder and Curator of Iconoclast Dinner Experience
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Make late night plans for May 4th and join the delicious celebration of Iconoclast Dinner Experience (http://www.theiconoclastdinner.com/chicagotickets2019) (IDE) with Lezli Levene Harvell (http://www.theiconoclastdinner.com/curator-lezli-levene-harvell), founder and curator. Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) will be hosting this special event in the Middleby Residential Showroom (https://www.middlebyresidential.com/#showrooms) in the Merchandise Mart. Although the menu will be a surprise, several James Beard Foundation Award (https://www.jamesbeard.org/) nominees (past and present) will be presenting this feast including : Chef Jerome Grant (https://www.instagram.com/chefjgdetails/?hl=en), Chef Gabriel Hernandez (http://www.theiconoclastdinner.com/gabriel-hernandez), Chef Mashama Bailey (http://thegreyrestaurant.com/about-us/), and Chef Gregory Gourdet. (https://www.bravotv.com/people/gregory-gourdet)The mission of Iconoclast Dinner Experience is to broaden the culinary conversation to include the diverse voices from throughout the globe making significant contributions to food culture.
As we all know, charity begins in the kitchen. Net proceeds from the evening will benefit students at Spelman College (http://www.theiconoclastdinner.com/spelman-college) who are from Jamaica or Sub-Saharan African countries. Lezli Leven Harvell attended Spelman and strongly believes that her education there propelled her to where she is today. In addition to being a food enthusiast, she is also a pediatric dentist.
Here are Lezli Leven Harvell’s three ingredients in the recipe for success as a female entrepreneur:
- As a woman, you have to understand that you don’t have to do everything. Delegate.
- You have to be a complete person. You can’t just be wife or woman. Carve time for yourself.
- Listen to your own passion and don’t allow what other people think to drive your process. Be true to your own vision.
Here is the link (http://www.theiconoclastdinner.com/chicagotickets2019) to purchase tickets while they last:
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Discover the tastes of terroir and enjoy a sip of the world with Monique Huston, national director of Winebow Spirits. According to Huston, "People are hip into looking at terroir of spirits and getting a sense of the land." Just as with wine and food, the soil and weather can influence the taste of spirits. Mezcal in Tulum is one of the hottest trends these days, and Huston even provided a sample of an agave that takes 25 years to produce one bottle. It was so surprising to actually taste the terroir. Globally, most people consume whisky with soda, coconut water or green tea.
Here are Monique Huston's top three tips about spirits:
- Before purchasing spirits, read the label. The most important information is the place where it was distilled.
- Spirits are distilled and can't go bad. If the bottles has been opened, it will start to oxidize and reduce in alcohol content. The reason wine goes bad is because of the yeast.
- Invest and collect in spirits. According to Huston, the value increases with time. People are making more money off vintage whiskey than watches and gold. There are auctions and trade groups to sell the bottles. One bottle of Macallan Single Mart from the 1920s sold for over $1 million.
The Titanic was a floating palace. This book is a look at the Titanic through the lens of style, culinary (food and drinking), fashion and music.” Veronica Hinke
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Veronica Hinke is a highly acclaimed food writer who has always loved sharing people’s stories. Her first book, The Last Night on the Titanic: Unsinkable Drinking, Dining & Style (https://amzn.to/2VoDzpE) poignantly features personal accounts of passengers along with the menus and recipes from this legendary ship. Veronica recently joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Middleby Residential Showroom (https://www.middlebyresidential.com) for a Kitchen Chat. As many of you know, April 15, 1912 is the day that The Titanic sank. My own personal “Titanic” occurred on April 15, 2003 when I lost my mother to her battle with leukemia. My mother was such an inspirational person who always showed such strength and grace in the most difficult of times. Veronica Hinke captures the resilience and the courage along with the memorable moments of celebration on this floating palace, known as The Titanic.
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One of the most unforgettable passengers on the Titanic was the chief baker, Charles Joughin who survived by treading water for two hours in the icy North Atlantic Ocean. He was actually by trade a pastry chef and would make beautiful christening cakes and top them with handblown sugar ornaments. Joughin’s great niece shared with Veronica that he had a passion for baking chocolate eclairs. As an homage to Charles Joughin, Veronica included the recipe for chocolate eclairs from another highly acclaimed pastry chef and friend of Kitchen Chat, Chef Gale Gand. (http://kitchenchat.info/143382/gale-gand-a-passion-for-pastries/)
Ellie Krieger (http://www.elliekrieger.com) has a passion for making healthy eating delicious. As a registered nutritionist, author of six cookbooks, host of Ellie’s Real Good Food (http://www.elliekrieger.com/ellies-real-good-food/) on PBS and host of the Food Network’s hit show Healthy Appetite, (https://www.foodnetwork.com/shows/healthy-appetite-with-ellie-krieger) Ellie Krieger is the leading go-to nutritionist in the media today. Recently, she had a Kitchen Chat with Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking (http://www.vikingrange.com/consumer/index.jsp) and La Cornue Showroom (https://lacornueusa.com) in New York City to discuss her latest cookbook, “Whole in One: Complete Healthy Meals in One Sheet Pan, Pot or Skillet.” (https://amzn.to/2YrGEXZ)
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Even though some of the science of nutrition has changed, “everything in moderation” remains the same. According to Ellie, the focus today is on increasing plant-based food consumption, including good fats while pairing down on refined sugar. Her website tagline is “Delicious, Meet Healthy.” Just because something is good for you doesn’t mean it has to taste bad. Tune into this Kitchen Chat podcast for more delicious ideas.
Here are Ellie Kreiger’s top tips for the home chef:
- Make a big pot of something on the weekend
- Have two or three weeknight recipes in your back pocket; and
- Prep a little. Boil a dozen eggs. Cut up vegetables.
Check out Ellie’s Facebook Live show called Live from My Test Kitchen on her facebook page.
And pre-order her new cookbook, Whole in One.
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“The fewer the ingredients, the faster dinner gets to the table.” Sara Moulton
Sara Moulton (https://saramoulton.com) is America’s Chef to the home chefs. She was Julia Child’s protege, one of the first Food Network stars with her show Cooking Live (1996-2002) and her PBS show, Weeknight Meals (http://www.pbs.org/food/shows/saras-weeknight-meals) is in its eighth season.
https://www.youtube.com/watch?v=etiFaiZMyC0&feature=youtu.be
Recently, Sara Moulton joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking (http://www.vikingrange.com/consumer/index.jsp) and La Cornue (https://lacornueusa.com) Showroom in New York City. How ironic that Jaime’s first television appearance was on Sara’s Cook Live show! Tune in for the fun behind the scene details of that one and for her fond memories of Julia Child (https://juliachildfoundation.org).
Here are Sara Moulton’s top three tips for the home chef:
- Just cook. You teach yourself so much.
- Salt is the most important ingredient in the kitchen.
- Never apologize. Never explain.
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Chef Jackie Rothong (https://www.instagram.com/sparklessz/?hl=en) is a sparkling star. Her television appearances include The Chew, Food Network’s (https://www.foodnetwork.com/) Cutthroat Kitchen (https://www.foodnetwork.com/shows/cutthroat-kitchen), Sweet Genius (https://www.foodnetwork.com/shows/sweet-genius) and Beat Bobby Flay (https://www.foodnetwork.com/shows/beat-bobby-flay) in addition to many other shows. As the former senior culinary stylist for The Chew, Chef Jackie is now a brand ambassador and chef in the Middleby Residential Showroom (https://www.middlebyresidential.com/#showrooms) in New York City. Her culinary accomplishments are very impressive, and she is one of the kindest people you will ever meet. Her nickname is Sparkles. And you can follow her on Instagram at @sparklessz. (https://www.instagram.com/sparklessz/?hl=en)
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Recently, Chef Jackie joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the beautiful Middleby Residential Showroom in New York City for a Kitchen Chat. The previous day she had cooked delicious appetizers for the huge turnout for the showroom’s launch party. Foodie friends, if you are in NYC, please go visit the showroom and meet Chef Jackie. It’s located at 150 East 58th Street, Suite 1062 in the A&D Building. Jackie shared her culinary journey with us, and you will love the story about how Chef Jaime and Chef Jackie actually met each other when she was a little girl in pigtails.
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Here are Chef Jackie’s top three tips for the home chef:
- “If you feel like you’re over seasoning, you’re NOT! Salt is your friend.”
- Acid is your friend. Add lemon or citrus to any vinaigrette.
- Her secret ingredient for everything is honey.
What is your secret ingredient?
Please follow @kitchenchat (https://www.instagram.com/kitchenchat/) on Instagram for more fun tips and toasts. Also check out Chef Jaime on Instagram @jaimelaurita (https://www.instagram.com/jaimelaurita/) and Chef Jackie @sparklessz (https://www.instagram.com/sparklessz/)
Savor the day!
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Candace Jordan is one of Chicago’s most celebrated celebrities who loves charity and chicken. Over the course of her modeling career, Candace was featured eight times on the cover of Playboy and was a “bunny” during what was considered the golden age of the magazine. Now Candace is the one who shines the spotlight on others, especially charities as a social columnist and media personality. She hosts CandidCandaceTV and writes a weekly Chicago Tribune column called Candid Candace and also a blog. She recently joined Chef Jaime Laurita and me in the Viking and La Cornue Showroom in the Merchandise Mart for a Kitchen Chat which turned into a fun Chicken Chat.
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One of Candace’s fondest taste memories is Mama Mary Johnson’s fried chicken that was lovingly made in a cast iron skillet in Southern Illinois. Candace was raised by Mama Mary Johnson, who was from Tupelo, Mississippi.
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She taught Candace how to cook. Mama Mary passed along her beloved 80 year old skillet to Candace who treasures this heirloom. Candace even brought the skillet into the showroom to teach Jaime and me how to make Mama Mary’s recipe for fried chicken. Mama Mary Johnson and her husband also taught Candace a lot about charity. They grew a garden each year and gave away half of the produce to their community. Candace continues this legacy by giving back so much to our community.
Here are Candace Jordan’s three top tips for a successful life:
- Don’t be afraid to take a leap of faith. Say “yes” to everything
- Go through every door
- Be kind.
Savor The Day!
(https://webtalkradio.net/files/2019/03/Screen-Shot-2019-03-22-at-8.49.13-AM-300x194.png)Caroline Manzo (https://www.instagram.com/carolinemanzo/?hl=en) is a household name as one of Bravo’s beloved Real Housewives of New Jersey (https://www.bravotv.com/the-real-housewives-of-new-jersey) and Manzo’d with Children. (https://www.bravotv.com/manzod-with-children) Recently, Caroline joined her brother (and my dear friend and co-host), Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) in New York City for a Kitchen Chat. How special to hear Caroline’s and Jaime’s stories about their childhood taste memories at the family farm where their grandmothers would prepare Italian family recipes including Italian meatballs, panzerotti, and gnocchi.
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Both Caroline and Jaime agree that “Food is love” and they continue the special family recipes and elevate it by changing the ingredients a bit. And of course Chef Jaime’s culinary training further accentuates each family recipe. How special that the love of food has roots in their family farm’s kitchen.
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Enjoy this special podcast with two wonderful people. Both Caroline and Jaime bring such joy to the kitchen and also to their interactions in life. They share a joie de vivre and they both have huge hearts for charity.
Here are Caroline Manzo’s top cooking and life tips for the home chef:
- Do what you love
- Don’t be intimidated
- Let your food flag fly. Serve with flair.
Fashion and Food. It’s the perfect pairing. Cynthia Rowley (https://cynthiarowley.com) and her daughter, Kit Keenan (https://www.instagram.com/kitkeenan/?hl=en) recently joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom in New York City (http://www.vikingrange.com/consumer/index.jsp) to chat about fashion and food. Just as Cynthia Rowley and Kit Keenan create their own recipe for setting trends in the fashion industry, they enjoy exploring food trends and creating recipes in their own kitchen. Both food and fashion are meant to be shared. “Kit totally changed the way we eat, ” Cynthia says. Kit has introduced a lot of inspiration and healthy ingredients into their meals, and both mom and daughter value this special time cooking together. I would love to see them design a food and fashion cookbook, wouldn’t you?
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Here are Cynthia Rowley’s and Kit Keenan’s three top tips for the home chef:
- Make simple swaps in the kitchen. Substitute coconut aminos for soy sauce and Greek yogurt for low-fat yogurt.
- Efficiency and Speed. Always have a well-stocked kitchen
- The Air Crisper is their new obsession making avocado, zucchini, carrots and chickpeas in it.
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What is your favorite new trend in food and fashion?
Savor the day!
When you see people’s eyes light up and then you watch them compliment the host over and over, you secretly think, ‘Yes. I nailed it.” Rachel De Marte, owner and founder of Rachel De Marte Events
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Are you hosting a party in your home? Rachel De Marte of Rachel De Marte Events (https://www.racheldemarte.com) has some wonderful tips that will impress your guests. As one of Chicago’s top event planners, Rachel has created memorable moments for over ten years.
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Recently Rachel joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me for a Kitchen Chat® in the Viking and La Cornue Showroom i (http://www.vikingrange.com/consumer/category/more-viking/the-viking-life)n the Merchandise Mart. Jaime and Rachel are long-time friends, and I love how he says Rachel De Marte creates the best Party. First of all, if you are hosting a party, you should consider hiring an event planner, especially for a destination wedding. An event planner makes it possible for the host to be a guest at their own party.
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According to Rachel, layers, textures, floral, elevation, styled food, music lighting with dimmers are all important factors in creating the ambiance for any perfect event.. Here are Rachel’s top three party tips:
- The flow and floor plan bring the guests throughout the house. “It has to make sense.”
- Flavors. Make sure you have awesome food and beverage. Have food stations with height and texture and properly mark the items.
- Favors. Make your party favor meaningful and memorable.
A bonus tip is Don’t forget the ice!
What was your favorite party to attend and what made it most memorable?
Savor the day!
MasterChef Junior (https://www.fox.com/masterchef-junior/article/about-the-show-597bbb42ef528f0026dc0305/) Winner of Season 6, Beni (https://www.instagram.com/beniandthechefs/?hl=en) will inspire you! This young culinary luminary has already accomplished so much and has a bright future in front of her. At age 12, Beni has enjoyed growing up cooking with her parents and was influenced by her Nona, who was born in Poland during World War II. In fact, Beni made a Polish style deconstructed chicken pot pie during one of the MasterChef Junior cooking challenges. Beni would like to be a professional chef when she grows up and loves the idea of a food truck that would offer global food.
Beni joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me for a Kitchen Chat in the Viking and La Cornue Showroom recently and even cooked Napa Cabbage Tofu Tacos! (See recipe at end of post).
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Beni shares that her best advice from Chef Gordan Ramsey was helping her learn about flavors and encouraging her to make her dishes more interesting.
Here are Beni’s top three tips for the home chef:1. Always be careful with a knife.
2. “Try your best and don’t worry about getting things perfect every time.”
3. Be slow. Really take your time cooking
BONUS TIP
Let everyone get in on it-work together. “Teamwork makes the dream work.”
MasterChef Junior’s Beni’s Recipe for :
Napa Cabbage Tofu Tacos
Total cook time: 40 minutes
5 minute prep, 30 minute marinade, 5 minute
sauté
Ingredients:
chopped scallions
toasted sesame seeds
sesame seed oil
rice vinegar
soysauce
red pepper flakes
garlic powder
cornstarch
Napa cabbage
tofu
Directions:
Make a marinade with the first 8 ingredients.
Adjust flavor to taste. The quantity as preferred.
Cut tofu in strips, or cubes add to marinade.
Refrigerate for 30 minutes.
Clean and then cut 4 inches off the bottom of the
Napa cabbage leaves. Use the top portion for your
taco shell and save the rest for a soup stock.
Use a slotted spoon to ladle the marinade mixture
into a oiled fry pan on medium high heat. Cook
mixture for a couple minutes until golden brown.
Spoon golden brown mixture onto the Napa
cabbage leaf, fold and enjoy.
Indian Instant Pot Cookbook with Chandra Ram
(http://kitchenchat.info/wp-content/uploads/2019/02/IMG_4717-750x563.jpg)Are you enjoying the Instant Pot® craze? Chandra Ram (https://www.chandraram.net/) will help you take your Instant Pot® (https://amzn.to/2GQFjDH) to the next level with her Indian Instant Pot Cookbook (https://amzn.to/2TYGjcz) Chandra has an extensive culinary background with training at CIA (https://www.ciachef.edu/), working at many high profile restaurants and becoming editor of Plate. (http://plateonline.com/)
Chandra’s father was born in India, and her mother is Irish. “I grew up with one foot in America and one foot in India,” she says. Her childhood summers included creating taste memories in India where pressure cooking is used to prepare the meals. “The Instant Pot is a game changer for Indian food, ” Chandra explains, “It replaces a pressure cooker, slow cooker, yogurt maker, bread proofer and steamer.”
Chandra has several recipes for making a Lassie, a wonderful yogurt drink, in an Instant Pot. It’s cooling and settles your stomach after you’ve had a lot of spices. People are most familiar with Mango Lassie, made with canned Alphonso mango puree. The Alphonso mango is indigenous to India and is very sweet.
Here are Chandra Ram’s top three tips for the home chef:
- ®®Don’t be afraid to get out of your comfort zone
- Read cookbooks and their intros. Watch what chefs do and do what they do.
- Sharpen your knives.
What are you cooking in your Instant Pot?
(http://kitchenchat.info/wp-content/uploads/2019/02/Screen-Shot-2019-02-13-at-2.46.30-PM.png)Does cooking seafood intimidate you? Joe Gurrera the owner of Citarella (https://www.citarella.com), a group of popular and respected neighborhood seafood shops in New York wants to help you take the intimidation out of cooking seafood. He has the answers for you in his cookbook, Joe Knows Fish. Joe’s love for fish started when he was a boy, working in his family’s fish shop in Greenwich Village. He grew up learning the subtle differences between the flavors, textures and varieties of seafood. After graduating college and in law school Joe realized his passion was fish. With Citarella, Joe has solved the sourcing of fish for the home chef. Listen to this podcast and conquer your fear of cooking seafood.
Here are Joe's Top Three tips for the Seafood Chef at home:
- Fresh is everything. "Fresh fish should not smell."
- Oil your fish before cooking .
- Your grill or skillet has to be very hot
Here is a link to order Joe Knows Fish
What is your favorite seafood?
Savor the fillet!
As a graduate of Culinary Institute of America, Chef Michael McDermott (https://inventorslaunchpad.com/world-renown-chef-michael-mcdermott-is-re-inventing-how-children-look-at-food/) has cooked for celebrities such as Jackie Onassis, Julia Child, Elizabeth Taylor and Malcom Forbes. His passion is to educate and empower kids and their families about nutrition and food. He is the Founder/Executive Producer of The Kids’ Cooking Network™ (http://www.thekidscookingnetwork.com) TKCN LIVE is a FUN food, health and wellness, Edutainment, multi-media outlet . TKCN content is produced by kids for kids and their community. TKCN’s also partners with the streaming educational network, Adventure 2 Learning (http://adventure2learning.com)
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Chef McDermott likes to encourage families to take the “Lego” approach to quick after-school snacks that anyone can assemble. You can use pre-made ingredients that are healthy and even organic. Consider using lettuce as a wrap or even packaged spinach wraps. Then add leftover chicken or some other protein, add some salad ( it can even be the packaged ones from the grocery store) and top it with some salad dressing. Tune into the podcast to learn about “blast chilling” and also some other great tips from Chef McDermott. “Classical technique is essential to flavor,” Chef McDermott explains, “And good food and healthy food are synonymous.”
At age 24, Chef McDermott was the first American Chef Saucier outside of Paris at Maxim’s. He has some great tips for the home chef about preparing sauces at home:
1) Always start out with a very strong stock for a brothy stock, whether you are making a vegetable base sauce, chicken or fish;
2) Learn how to make a baked roux. Classical cooking is all about reduction sauces. The average person really doesn’t have time to do that. When you bake the roux, it makes less of a flour taste. Make the roux and bake it in the oven on low for six hours. Take it out, let it cool,then cut it into squares and freeze it. You heat up the stock and put it in the blender and once the flavors are in it, add a little of the baked roux and it immediately thickens the stock; and
3) Use tomato confit. Get a can of low-sodium plum tomatoes. Pour it into a sauce pan and cook for 30 minutes in olive oil and some garlic. Reduce the water out of it. Put 1/3 of the tomato confit into blender with 4 cups of stock, and that makes the best tomato soup you’ve ever had!
Here is a link for a FREE copy of The Kids’ Cooking Network-Recipes for The Young Chef Book (https://www.adventure2learning.com/programs/the-kids-cooking-network-cookbook?autoplay=true)
What are your favorite healthy meals and snacks to make?
Savor the day!
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Chefs are today’s rockstars. In Chefs, Drugs and Rock & Roll, (https://amzn.to/2FDRUKQ) the prolific and award winning chef writer, Andrew Friedman, (http://toqueland.com/andrew-friedman/) chronicles the compelling story of the first generation of American chefs set in the 1970’s and 1980’s before “fame and fortune” was on their horizons. He interviewed more than 210 people over the span of five years to capture this retrospective and revolution of American chefs who were finding their own voices while breaking free from the French toques and redefining the stature of cooking for a living. Some of these culinary legends include Alice Waters, Jeremiah Tower and Jonathan Waxman.
Recently, he joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue (http://vikingrange.com) showroom in the Merchandise Mart for a Kitchen Chat. Friedman shares fascinating insights into the past, present and the future of chefs in America. He also discusses the role and impact of social media in the restaurants.
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Here are just a few of the many restaurants in NYC where Andrew Friedman likes to frequently dine:
- Lilia (https://www.lilianewyork.com) by Chef Missy Robbins (http://www.missyrobbins.com)
- Frenchette (https://www.frenchettenyc.com/menu/) by Riad Nsar and Lee Hanson (https://www.nytimes.com/2018/03/29/dining/frenchette-tribeca-restaurant.html)
- Empellon in midtown by Chef Alex Stupak (https://www.starchefs.com/cook/chefs/bio/alex-stupak); and
- Barbuto (http://barbutonyc.com/index.php) by Chef Jonathan Waxman (http://www.jonathanwaxman.com)
Andrew Friedman’s book, Chefs, Drugs and Rock & Roll (https://amzn.to/2CxAKdN) provides perspectives and stories that will give you a greater appreciation about the food culture in America and the chef pioneers who launched it. Below is a link to order his book. Please visit his website Toqueland (http://toqueland.com/andrew-friedman/) and also subscribe to his podcast Andrew Talks to Chefs. (https://heritageradionetwork.org/series/andrew-talks-to-chefs/)
Foodie friends, thank you for continuing to join me on my midlife culinary journey with Kitchen Chat. Today’s podcast with Andrew Friedman was indeed a highlight for me. I am beyond grateful to have this opportunity to honor my late father in my quest to understand his joy of food and cooking. In addition, I am truly honored to meet legendary chefs, aspiring chefs and people who love to share their joie de cuisine. As Andrew Friedman discusses, Alice Waters (http://www.chezpanisse.com/about/alice-waters/) is one of the legendary chefs and restaurateurs who helped shape today’s food culture and who launched some of the famous chefs from her kitchen in Chez Panisse, including Chef Jonathan Waxman and Chef Jeremiah Tower. It was a milestone in my journey to sit down with Alice Waters at Chez Panisse (http://www.chezpanisse.com/reservations/) to hear her story. I hope you will download that podcast with her. (http://kitchenchat.info/3349/chef-alice-waters-queen-of-the-garden/)
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Which American chefs inspire you?
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Blair Loftspring, Managing Director, Leasing & Marketing – Merchandise Mart Properties, Inc.
“The Merchandise Mart was built in the 1930s by Marshall Field, sold to the Kennedy family in 1945 and is now owned by Vornado Realty Trust. The Mart is the largest commercial building in the country and is the second biggest building by square footage in the country (Only The Pentagon has more square footage) LuxeHome (http://www.luxehome.com) has been on the first floor of The Mart since 2003. We had Kitchen and Bath showrooms in the Mart on one of the upper floors. So the idea was to bring these beautiful boutiques down to the first floor, and they’ve been here now for almost 16 years. We are so fortunate to have some of the best brands in the industry, and LuxeHome continues to expand its footprint at The Merchandise Mart.
The Merchandise Mart (http://themart.com) is an iconic landmark in Chicago, and it is a shopping destination! LuxeHome (http://www.luxehome.com) has the world’s largest collection of premier boutiques for home building and renovation located on the first floor of The Mart, and everyone is welcome to walk in and enjoy a brand experience firsthand and gather inspiration and ideas for their own kitchens, baths and luxury homes. Blair Loftspring, the Managing Director, Leasing & Marketing for Merchandise Mart Properties recently joined Chef Jaime Laurita and me for a Kitchen Chat to celebrate the one year anniversary of the Viking and La Cornue showroom (http://vikingrange.com) at LuxeHome (http://luxehome.com) and to share a bit of history and happenings at The Merchandise Mart. Can you believe that 30,000 people work each day in The Mart? That’s like a small city!
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Each year, LuxeHome partners with Wine Spectator Magazine (https://www.winespectator.com) to host CHILL, (http://chill.luxehome.com) an international wine and culinary event. The proceeds benefit three charities: The Lynn Sage Foundation (https://lynnsagefoundation.org), Respiratory Health Association (https://resphealth.org), and Saturday Place (https://www.saturdayplace.org). In 2018. CHILL raised over $250,000 for these charities in one night! Also, when you are in Chicago, check out Art on The Mart (http://artonthemart.com)
The Merchandise Mart is a great Chicago destination, and of course, please make sure you visit Chef Jaime Laurita in the Viking and La Cornue showroom, suite 137. He is always creating something delicious!
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Are you building or renovating your home in the new year?
Savor the day!
(http://kitchenchat.info/wp-content/uploads/2019/01/NatalieMcAller_KitchenChat-750x394.jpg)Let’s spice things up in 2019!
Natasha MacAller, author of Vanilla Table: The Essence of Exquisite Cooking from the World’s Best Chefs along with Healthy Spice Heroes shares the benefits of spices. She is a fellow member of Les Dames d’Escoffier and we had a fun Kitchen Chat at one of the conferences.
Did you know that Vanilla is actually an orchid? Its unique pod or bean originates from this exotic flower. In Vanilla Table, Natasha collaborates with some famous chefs to feature recipes with unexpected pairings such as vanilla and trout!
Discover which spices will help with inflammation and digestion as Chef Natasha takes us on a flavorful journey with her book Healthy Spice Heroes.
Here are Natasha’s top tips for the home chef:
1) Always taste
2) Use spices
3) Make your own blends of spices
What is is your favorite spice?
Savor the day!
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Thank you foodie friends for making 2018 a great year for Kitchen Chat! And thank you, Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) for co-hosting Kitchen Chat with me in the award winning Viking and La Cornue Showroom (http://vikingrange.com) at the Merchandise Mart (http://themart.com) Luxe Home (http://www.luxehome.com). You and the Middleby Residential team designed two stunning showrooms! Make sure you also check out the new showroom in New York City! What a fun year this has been! Chef Jaime is a very dear friend and a fabulous culinary companion on my journey with Kitchen Chat. We are an unlikely pairing. He’s tattoos and I am pearls; yet this unexpected combination brings a whole new layer of flavor and perspective to Kitchen Chat. In this week’s podcast, Chef Jaime and I discuss some of the fun highlights and milestones from the year, and we share our dreams for the next exciting chapter of Kitchen Chat.
A picture is worth a thousand words…. Enjoy these photos from 2018 and please continue to be a special part of Kitchen Chat! What were your favorite moments? Who would you like to see on the show? Would you like to be part of the audience at the Viking and La Cornue Showroom for upcoming Kitchen Chats? If so, please leave a comment.
What are your hopes and dreams for 2019? Wishing you happiness and success in the New Year!
Savor the day!
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“Italian food isn’t the result of a single culinary style, it’s a mosaic of many cooking traditions that stem from each province’s geography and climate, agriculture history and culture.” Jack Bishop, Chief Creative Officer at America’s Test Kitchen on PBS
Come on a culinary journey with America’s Test Kitchen along with National Geographic. Their three year creative collaboration resulted in a new book, Tasting Italy (https://amzn.to/2Sk5HJ5), which is all things Italy and all things food. It features captivating photos, stories and a collection of 100 recipes created and tested by ATK.
You will better understand this culinary diversity and treasures of Italy with this book. Discover the “white diamond of Italy” a valuable white truffle valued at $3,600 a pound and found in the Piedmont region. It is shaved over pasta dishes. “It has an intoxicating aroma and amazing flavor and is unparalleled in the culinary world,” Jack Bishop explains. TheLombardy region grows saffron, the equivalent of gold in the spice world. Saffron is used in traditional risotto. Pistachio gelato is a favorite flavor in Sicily.
Here are Jack Bishop’s top three tips for the home chef:
- Taste your food before you serve it.
- Don’t ever apologize. You cooked. You are a hero.
- You can do more than you think. Anyone can cook.
Here is a link to Tasting Italy! It’s the perfect gift for any occasion.
Also, enjoy Jack Bishop’s new podcast, Proof. (https://www.americastestkitchen.com/proof)
What is your favorite taste of Italy?
Savor the day!
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“Fat Rice is a symbol of abundance, generosity and hospitality.”
Chef Abe Conlon’s intense passion for food began at an early age. Growing up in Lowell, Massachusetts, Conlon developed an international palate influenced by his multicultural suburb with a vibrant Southeast Asian community along with his family’s Portuguese heritage. During school lunch, his classmates would share items such as shrimp paste, which remains one of his favorite flavors to this day.
Recently Chef Abe Conlon joined Chef Jaime Laurita and me in the Viking and La Cornue Showroom for a Kitchen Chat to share the highlights from his culinary journey. We enjoyed meeting him on the Red Carpet at the James Beard Awards.
After graduating from the Culinary Institute of America, Chef Conlon opened a restaurant in the Dominican Republic, launched a restaurant in DC and then worked at the highly acclaimed Augustine’s in Fredericksburg, Maryland. Inspired by the chefs in Chicago, Conlon ventured to the Windy City. He landed at Whole Foods as a food demonstrator where he taught weekly cooking classes, including improv nights where participants would pick any ingredient from the store aisles for Chef Conlon to cook. That experience was the catalyst and precursor to creating a supper club with his business partner, Adrienne Loh. They hosted over 500 dinners during five years with no repeated menus.
While visiting Macau, Chef Conlon was inspired by a Macanese home chef, Dona Aida de Jesus. Her flavorful fusion of Portuguese-Asian influenced Chef Conlon to return to his childhood roots. He and his business partner, Adrienne Loh soon created their restaurant, Fat Rice in Logan Square. As Chef Conlon explains, “The name Fat Rice informs you to expect hearty, satisfying homestyle dishes that have elements from multiple cultures across the globe, all in one. It’s a natural thing. Not created by a chef. It is just created through family and tradition.”
Here are Chef Abe Conlon’s tips for the home chef:
- Buy high quality tools, especially a sharp knife and a solid cutting board;
- Understand your space.
- Keep organized. Use lists and have your ingredients parsed out.
Savor the Day!
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Each year over 133 billion pounds of food goes wasted in the United States, with 40% of all food going into the garbage. Lindsay-Jean Hard (https://www.workman.com/authors/lindsay-jean-hard) is on a passionate mission to share ways to reduce this waste and increase sustainability by writing a cookbook called Cooking with Scraps (https://amzn.to/2Ud6Za8). With a master's degree in Urban Planning, she began her culinary writing as a columnist for Food52 (https://food52.com/blog/13465-meet-lindsay-jean-the-food52-editor-who-cooks-with-scraps) and is now in marketing at Zingerman's Bakehouse. (https://www.zingermansbakehouse.com)
Recently, Lindsay-Jean Hard joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://vikingrange.com) to share recipes that will reduce waste in your kitchen. How does a banana peel cake sound? What about artichoke nachos? Lindsay-Jean Hard hopes that being aware and taking a stand against waste is "one small step that people can do at home."
Here are her three tips that will make you more "scrappy" in your kitchen:
- Plan your menu ahead. Buy and use what you get;
- Store your produce properly. Separate leaves from the roots to last longer; and
- Be kind to yourself. Don't feel overwhelmed to work with all of the scraps at once. Try one at a time.
What is the best dish you have cooked with scraps?
Savor the day!
Mindy Segal (http://www.hotchocolatechicago.com/mindysegal/) is a successful entrepreneur, restaurateur, and an award winning pastry chef. (In 2012, she won a James Beard Award for Outstanding Pastry Chef (https://www.jamesbeard.org/chef/mindy-segal)). As a student at University of Wisconsin, she skipped school to cook for everyone. It was then that she realized her real passion in life was to be a chef. While heading to class one day, she saw a bus that said "Chicago," got on it and headed home. She told her parents that she wanted to drop out of school and become a professional chef. She enrolled at Kendall College, (https://www.kendall.edu) and Chicago would never be the same. Her passion and commitment to perfecting and evolving her craft in an organic way are key ingredients to the almost 14 year success of her restaurant HotChocolate. Segal's "salty" approach to life combined with the "sweetness" of her pastries creates the perfect and unexpected pairing. Sometimes it's the saltiness that magnifies the sweetness in life. As Segal says, "I've never lost the perspective of making people happy through my food."
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Recently, Mindy Segal joined her dear friend Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking Showroom (http://www.vikingrange.com/consumer/index.jsp) to share highlights from her culinary journey along, favorite recipes from her cookbook Cookie Love (https://amzn.to/2KVP837) and her tips for the home chef:
- Completely read a recipe;
- Use really good ingredients; and
- Follow the professional advice provided in a cookbook
What are your favorite cookies?
Savor the day!
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Dorie Greenspan is an inspiration. I am so grateful to have met her early in my culinary journey. Her genuine kindness and encouragement along with her passion for cooking brings out the best in others and in her recipes. What a delight to recently have a Kitchen Chat with her in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) along with my co-host, Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en)
Dorie’s joie de vivre inspires every home chef to add a pinch of creativity to any recipe. In her most recent cookbook, Everyday Dorie: The Way I Cook, (https://amzn.to/2r70QPF) Dorie shares recipes that she loves to prepare at home. For her classic Gougeres, Dorie surprises us with the addition of pecans and mustard to add an additional “bite.”
Here are Dorie Greenspan’s top tips for the home chef during the holidays:
- Think about planning ahead and what you can make ahead of time. Use your freezer like a tool.
- Think about things you can serve at room temperature. The turkey can be a “real estate hog” of the oven.
- Make your pie crusts ahead of time and keep them in the freezer.
- If you are making pie dough and put it between sheets of parchment paper. Roll it out while it is still soft and then chill it.
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Are you ready to cook, eat and entertain royalty? The Royal Chef Darren McGrady shares recipes from Buckingham Palace and his home in Dallas. (http://theroyalchef.com)As personal chef to Queen Elizabeth and the royal family for eleven years and to Princess Diana for four years, Chef McGrady has prepared feasts and comfort food for all occasions.
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What is Queen Elizabeth’s favorite chocolate dessert? Does she always have an Afternoon Tea? What were the special dishes that Princess Diana loved? Who are the foodies in the Royal Family? What foods did the young princes enjoy when they were growing up? What are his thoughts about a royal engagement with Prince Harry and Meghan Markle? (https://www.nbcnews.com/news/world/royal-wedding-looms-prince-harry-meghan-markle-announce-engagement-n817901)Tune into this podcast for answers.
Meanwhile, Chef Darren McGrady (http://theroyalchef.com)shares his top tips for hosting a memorable meal in your home: “It’s not about impressing friends. It’s about making them feel comfortable and spending as much time around the table with everyone.” Here’s how:
- Make a cold first course ahead;
- Prepare entrees using a recipe that you know works;
- Serve a cold dessert.
Here are three kitchen gadgets that the Royal Chef encourages you to have in your kitchen:
- Microplane. “It’s great for zesting and for fine chocolate
- Tweezers. This makes the placement of micro greens much easier.
- Sous Vide Machine.
Chef Diana Davila, Executive Chef and Owner of Mi Tocaya Antojeria (http://www.mitocaya.com), was recently named one of the Best New Chefs in America by Food & Wine magazine (https://www.foodandwine.com/chefs/food-wine-best-new-chefs-2018#jonathan-yao-kato-los-angeles). Her neighborhood Mexican restaurant is located in Logan Square in Chicago, and the meaning of its name even evokes the emotional connection between the guests and the food. “Mi Tocaya” means namesake, and “Antojeria” is a word which describes the visceral connection to a memory, especially to a taste memory.
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During her recent Kitchen Chat with Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://thevikinglife.com) at the Merchandise Mart, Chef Diana explains that all of her dishes are meant to take us all on a journey around Mexico. Her squid ink and fried oyster taco (featured above) brought us along the coastal regions of Mexico as we tasted the ocean. Chef Davila loves to be a storyteller of the fresh and beautiful ingredients of Mexico.
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Chef Diana Davila’s top tips for the home chef in making Mexican cuisine are as follows:
- Commit to making one dish and lead with a feeling;
- Have patience. Remember you are nursing what is in the pot and honoring the ingredients; and
- Ask for help
Savor the day!
Ina Garten, the Barefoot Contessa (https://barefootcontessa.com), has taught millions of people how to cook. Her gracious hospitality welcomes Food Network viewers into her kitchen each week to experience comfort and a taste of home. In her most recent book, Cook Like A Pro (https://amzn.to/2AMQ3jc), Ina provides great tips and recipes for the home chefs to elevate their skills. And each recipe has its own story.
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Soon after our Kitchen Chat in the beautiful Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) in the Merchandise, Chef Jaime and I got to meet Ina Garten backstage at the Chicago Theatre. This was such a highlight in my culinary journey. She is lovely and genuine. Here are her top three tips for the home chef:
- Use an oven thermometer;
- Season properly; and
- Follow the recipe exactly as written. As long as you make it the first time to see how it was meant to be, you can change it later.
Listen to this podcast for more tips and endearing stories about her and her beloved husband, Jeffrey.
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“Bollywood is Hollywood in Mumbai,” Sri Rao (http://www.newyorksri.com), writer-director-producer and author of Bollywood Kitchen (http://amzn.to/2EcN0jM)explains. Everyone should experience a Bollywood movie! The music, the dancing and the colorful array of fashion are unforgettable! And I will never forget my Bollywood dance lesson with Sri Rao at Read It And Eat (https://www.readitandeatstore.com) bookstore in Chicago.
Sri Rao explains that Indian cuisine is easy to make at home and doesn’t have complicated and precise techniques as required in the preparation of French food. Here are the three tips or rather essential steps to cooking Indian cuisine at home that Sri Rao has for the home chef:
- Saute onions in a pan and brown them. This is the base of deep flavor for your curry..
- Add spices to onions in pan to wake up the flavor. Indian favorites include cumin, coriander, ginger and garlic; and
- Add in your main ingredient (protein or vegetable) and simmer.
Now you can pair Bollywood films with Indian cuisine thanks to Sri Rao’s Bollywood Kitchen (http://amzn.to/2zMTfYb)cookbook. Also look for his ABC sitcom that will feature Priyanka Chopra. (http://www.imdb.com/name/nm1231899/) And maybe even dance a little in your kitchen!
Chef Carla Hall (http://www.carlahall.com) is on a Soul Food journey to “redefine soul food, to reclaim it.” Her new cookbook Carla Hall’s Soul Food (https://amzn.to/2RNm014) shares her passion from the past and her plan for the present to make Soul Food an official cuisine. What a delightful honor to visit with Carla in her New York City apartment for a Kitchen Chat and to learn how to make her delicious Shrimp and Grits recipe! Her kindness, graciousness and laughter are all genuine and heartfelt. Cooking with Carla in her kitchen was truly a special milestone in my mid-life culinary journey.
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The colorful array of fresh ingredients includes corn, peppers, tomatoes, thyme, parsley and of course shrimp. Carla encourages us to think of Soul Food as something fresh with lots of vegetables: “What people tend to forget is that it is primarily an agrarian cuisine.” This dish is so delicious!
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Chef Carla Hall is a familiar face on television including Top Chef (http://www.bravotv.com/top-chef), The Chew (https://abc.go.com/shows/the-chew) and now GMA Day. (https://abc.go.com/shows/gma-day) And of course you can see her on Food Network’s Halloween Baking Championships (https://www.foodnetwork.com/shows/halloween-baking-championship)
Chef Carla always lights up a room and rocks the Red Carpet. My dear friend and Kitchen Chat co-host Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and I loved seeing Carla on her on the Red Carpet at the James Beard Awards for which she was an emcee.
Even with a busy schedule, she still prioritizes special ways to make a difference in the world including Helen Keller International (https://www.hki.org)
In addition, she supports fellow female chefs get funding for medical care through I’ll Have What She’s Having. (https://www.illhavewhatsheshaving.org)
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In our past Kitchen Chats, Chef Carla has shared tips for the home chef. And you can see those with this link. (http://kitchenchat.info/2874/the-chews-chef-carla-hall/) This time I asked her to share her top tip for living life well. I absolutely love her answer: “Live life with intention.”
What are your favorite Soul Food recipes?
Savor the day!
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Recently I had the honor of meeting and interviewing Clare Reichenbach, the new CEO of the James Beard Foundation (http://www.jamesbeard.org/) (JBF). It was my first ever visit to the historic James Beard House, located in New York City. James Beard was “America’s First Foodie” and his legacy continues to impact generations of home cooks and professional chefs around the world.
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The pineapple, a symbol of hospitality is a recurrent theme and pattern in the James Beard House, where more than 200 dinners a year are open to both the public and Foundation members.
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A pineapple print wallpaper adorns the staircase walls, and a pineapple is embroidered on the fabric of each dining room chair.
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James Beard epitomized hospitality and he invited people into his home to share his passion for cooking. Walking into his kitchen, I immediately recalled my kitchen chat with Stephen Bruce, a founder of Serendipity 3 restaurant in New York. In 1954, James Beard had invited Stephen Bruce into his home to teach him how to make an omelet. Bruce recalls having to crack several cartons of eggs to perfect the skill and meet the high standards of James Beard.
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Clare Reichenbach now has the joyous responsibility of ensuring that James Beard’s legacy of integrity, culinary education, and his passionate championing of the rich diversity of American food continues. She mentions, “It’s a great privilege to join this organization at this exciting and important time for the professional chef community and food lovers alike.”
Reichenbach is especially proud of the Women’s Leadership Programs (http://www.jamesbeard.org/women-leadership-programs) that the James Beard Foundation offers to empower women in the industry and help narrow the gender gap. Among the first is the Women in Culinary Leadership program, co-founded in 2012 by Rohini Dey and former JBF president Susan Ungaro. This initiative helps women at the beginning of their culinary careers by pairing them with a chef and / or restaurateur in an intensive nine-month mentorship program. The second is the Women’s Entrepreneurial Leadership program, which began in partnership with Babson College last year, and helps equip women with the financial decision-making tools to advance their careers or scale their business. Applications for both are open now at JamesBeard.org (http://jamesbeard.org/women-leadership-programs).
With the key ingredients of offering globally-recognized industry awards programs, scholarships for culinary students, chef advocacy training, thought-leader convening, a robust social media community, a “performance space” for visiting chefs that any of us can enjoy at the Beard House and also across the country, the James Beard Foundation will continue to celebrate the delicious legacy of “America’s First Foodie.”
Savor the day!
Ready to bite into some Chicago pizza? Steve Dolinsky (http://www.stevedolinsky.com/about), an award winning culinary media personality known for his weekly Hungry Hound segment on ABC 7 News Chicago (https://abc7chicago.com/tag/hungry-hound/) and his podcast The Feed (http://www.thefeedpodcast.com) with Chef Rick Bayless (https://www.rickbayless.com), has a new book called Pizza City, U.S.A.: Why Chicago is America’s Greatest Pizza City (https://amzn.to/2xJwK8p). This new book is a great field guide for you to explore the best pizza in the Windy City. You can also join Steve for a Pizza City USA pizza tour of Chicago (https://pizzacityusa.com). In three hours you will sample four types of pizza including classic Chicago deep-dish, artisan style, Chicago tavern style, and New York Style sliced. and Chicago has it all — thin crust tavern style, Neopolitan, New York pizza, deep dish, corn flour crust and a variety of other types.
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Here are Steve Dolinsky’s top three tips for the home chef:
- Mise en place. Make sure you have all ingredients prepped and ready to go.
- Read the recipe; and
- Work clean, i.e. clean as you go.
What is your favorite type of pizza?
“No one person is bigger than the whole.” Those were the wise words once whispered into Donnie Madia’s ears by one of his business partners, and this saying has become a key element to his long-standing success in Chicago’s culinary scene. He typifies the art of collaboration. With twelve restaurants in the One Off Hospitality (https://www.oneoffhospitality.com/our-concepts/) family, Donnie Madia (https://www.oneoffhospitality.com/donnie/) credits the success and the many James Beard awards to his fellow partners and the teams in place at those restaurants. Chef Paul Kahan (https://www.oneoffhospitality.com/paul/) won Outstanding Chef in 2013, and Donnie won Outstanding Restaurateur in 2015, and this is just a sampling of the many awards. Blackbird has been celebrating its 20th anniversary with “Blackbird at 20″Dinner Series (https://www.blackbirdrestaurant.com/blackbirdat20/) and will be cooking at the James Beard House on October 11th. (https://www.jamesbeard.org/events/blackbird-turns-20)
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Donnie Madia recently joined my co-host Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the award winning Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) in the Merchandise (http://themart.com/) Mart for a Kitchen Chat. Donnie shares some great insight into how the location for Big Star (http://www.bigstarchicago.com/) was chosen and how it was named. In addition, Donnie shares his heart for charity and how appreciative he is that Chicago is so supportive of funding research for pediatric cancer through Alex’s Lemonade Stand (https://www.alexslemonade.org/)
Donnie has some great tips for Food and Fashion:
- For the home chef: Take a look at adding a little more plant based diet in your meals;
- For the professional chef and restaurateur: Be pragmatic about the opportunity and single-minded in the opportunity. Don’t try to do three things at once;
- For fashion: Go into the clothing stores and actually touch the fabrics. Also speak with the the sales associates and create with the sales persons at your favorite clothing stores.
Savor the day!
Just as James Beard is considered “America’s First Foodie,” (https://www.jamesbeard.org) Mayor Rahm Emanuel (https://www.cityofchicago.org/city/en/depts/mayor.html) is “Chicago’s Foodie.” He is credited for bringing the prestigious James Beard Awards (The Academy Awards of Food) to Chicago and has boosted culinary travel to the Windy City. In 2017, Bon Appetit magazine voted Chicago as the number one restaurant city in America. Recently, the Mayor joined my co-host and Viking brand ambassador, Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) for a KITCHEN CHAT.
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In addition to sharing his favorite places for breakfast in Chicago and naming the one dessert he cannot resist, the Mayor discusses the important role of urban farming in Chicago. Did you realize that Chicago is one of the nation’s top cities for urban farming?
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An important project for Mayor Rahm Emanuel is the Wings Metro Safe House in Chicago (http://wingsprogram.com), a place where women and children fleeing from domestic violence can safely get a second start in life. As a leadership advisory board member of Wings, I see firsthand the impact that Wings has in changing lives, and the Mayor has played an integral role. Viking also generously and graciously donated a new range to the Safe House upon learning that there was an immediate need for an oven. During the Kitchen Chat, Rebecca Darr, the CEO of Wings, thanked both the Mayor and Middleby Residential, the parent company of Viking and presented a box of cookies that the children at Wings made for him in the new oven. Mayor Emanuel was visibly moved.
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Ina Pinkney (http://www.breakfastqueen.com/about_queen.html) and Denise Vivaldo (https://denisevivaldo.com) share their wit and wisdom while helping to empower women in the culinary industry. These two are indeed a Dynamic Duo. Ina Pinkney aka the “Breakfast Queen” (http://www.breakfastqueen.com/about_queen.html) is an iconic culinary leader, a former restaurateur, cookbook author, and a recipient of SBA Woman in Business Champion, and Denise Vivaldo (https://denisevivaldo.com) is a sensed food professional for 30 years and author of eight books. These wonderful friends have encouraged me along my midlife culinary journey, and it was a delightful honor to interview them together during Les Dames d’Esocoffier (https://www.google.com/search?client=safari&rls=en&q=les+dames+d'escoffier&ie=UTF-8&oe=UTF-8) conference in California.
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Their “Principles of P” can help jumpstart and transition careers and paths no matter what age or stage. “Pivot” is a word that really resonated with Denise when Ina spoke about that subject while leading a workshop. “Possibilities” is another important word. Tune into this Kitchen Chat podcast for more ins“P”iration!
Meanwhile, here are Denise Vivaldo’s recommendations for food styling for the home chef. Throughout her career, Denise’s clients have included high profile celebrities and dignitaries..
- Have color
- Have definition
- Have elevation.
Are you in the process of “pivoting”? Please share your story.
Savor the day!
“Chicago is a choice for me. When I had a six table restaurant in the Florida Pan Handle in 1993, my dream always was that maybe some day I’ll be able to have a restaurant in Chicago and sit down with the smartest restaurant people around.”
Kevin Boehm, co-founder of Boka Restaurant Group
At age ten, Kevin Boehm knew that he wanted to become a restaurateur. In 2002, he and Rob Katz founded Boka Restaurant Group (BRG) (https://www.bokagrp.com/contact.php) and it has become one of the premier chef-driven restaurant groups in the country. With four prestigious James Beard award nominations in 2018, BRG had the highest number of nominations in the country, and Kevin was nominated for Outstanding Restaurateur.
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Unfortunately, BRG didn’t win a James Beard award this year, but with this dynamic duo, the sky is the limit!
Recently, my co-host Chef Jaime Laurita and I had a kitchen chat with Kevin Boehm in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) at the Merchandise Mart. Boehm shares some fascinating stories from his culinary journey – one which even involves his hair catching on fire at his first restaurant in 1993. In addition, Boehm discusses the challenges of opening up seven restaurants in 19 months. Both he and Chef Jaime agree that Chicago has a culture of comradery within the restaurant industry, and the people of Chicago embrace great food and hospitality. Now it looks like BRG is expanding outside of Chicago. It was announced a few days ago that Chef Stephanie Izard’s Girl and the Goat (http://girlandthegoat.com) will open a new restaurant in LA next summer.
Here are Kevin Boehm’s three tips for the home chef:
- Sourcing is very important. Support local farmers and buy great food. Green City Market is the place to go in Chicago.
- Keep it simple.
- Take your time.
What are your favorite Boka Restaurant Group restaurants to dine at in Chicago?
Savor the day!
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Myron Mixon (https://www.jacksoldsouth.com) is the “Winningest” Man in Barbecue. He has won the World Championship four times and even has a Barbecue “Super Bowl” ring! His cookbook Barbecue Rules (https://amzn.to/2MtI9BN) will help the home pit masters perfect their skills.
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Recently, Mixon had a KITCHEN CHAT in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) with Margaret McSweeney and Chef Jaime Laurita. He shared some life lessons about hard work: “Whatever your dream is, don’t let anyone tell you that you can’t do it. ”
Here are Myron Mixon’s top tips for the home griller:
- Always apply oil to the meat. Do it before you put the rub on.
- Fire Management is key. Be consistent with the heat
- To properly eat a rib, use both index fingers, hold up and bite.
“Learn the rules like a professional so that you can break them like an artist.” Pablo Picasso
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Karen Page and Andrew Dornenburg’s new book Kitchen Creativity (http://amzn.to/2DuXKtg) will inspire you to become a true culinary artist by mastering the fundamental skills of cooking in order to understand the alchemy of creativity. Their research has taken them into the kitchens of chefs around the world. Their individual insights from each chef have been compiled into a collective work of wisdom.
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The book emphasizes understanding the rules – understanding the basics and understanding how ingredients work together. Kitchen Creativity will empower you so that you can break the rules and become a “Pablo Picasso” in your kitchen.
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On a personal note, I am so thankful that Karen and Andrew continue to encourage me along my own culinary journey. We recently reconnected in Chicago at a Les Dames d’Escoffier (https://lesdameschicago.org)event at Chef Carrie Nahabedian’s (http://naha-chicago.com/?post_type=team&p=10) restaurant, Naha. (http://naha-chicago.com/#&panel1-1)
(http://kitchenchat.info/wp-content/uploads/2018/08/IMG_6103-300x225.jpg) Chef Stephanie Izard (http://www.stephanieizard.com) is a culinary trailblazer. She is the first female Iron Chef (https://www.foodnetwork.com/shows/iron-chef-america) and the first female Top Chef (http://www.bravotv.com/top-chef) and is a highly acclaimed restaurateur with her partners from Boka Restaurant Group (https://www.bokagrp.com/brg.php). Her Chicago restaurants include: Girl and the Goa (http://girlandthegoat.com)t, Little Goat Diner (http://www.littlegoatchicago.com), and Duck, Duck Goat (http://duckduckgoatchicago.com)And she will be opening up another Girl and the Goat in Los Angeles next year. Recently, Chef Stephanie joined Chef Jaime Laurita and me in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) for a KITCHEN CHAT and to feature a recipe from her new cookbook, Gather and Graze. (https://amzn.to/2MssAKA)(http://kitchenchat.info/wp-content/uploads/2018/08/IMG_9716-e1534381384436-225x300.jpg)As a mom who balances work and home life, Chef Stephanie shares great recipes and tips for bringing the family together for meal time and to help expand the palates of children and adults of all ages. Here are her top tips for the home chef: Always preheat your oven and make sure your pan is hot enough; Don’t be afraid to revise recipes to make them your own; and* When you invite friends over to “gather & graze,” send them home with a gift of food. Arrange the leftovers in a fun carryout package. (http://kitchenchat.info/wp-content/uploads/2018/08/IMG_6076-e1534381696719-225x300.jpg)Here is a link to order Chef Stephanie’s cookbook Gather & Graze (https://amzn.to/2MPPV65)
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On a personal note, I am so thankful that Karen and Andrew continue to encourage me along my own culinary journey. We recently reconnected in Chicago at a Les Dames d’Escoffier (https://lesdameschicago.org/)event at Chef Carrie Nahabedian’s (http://naha-chicago.com/?post_type=team&p=10) restaurant, Naha. (http://naha-chicago.com/#&panel1-1)
Ina Pinkney (http://www.breakfastqueen.com/about_queen.html) and Denise Vivaldo (https://denisevivaldo.com/) share their wit and wisdom while helping to empower women in the culinary industry. These two are indeed a Dynamic Duo. Ina Pinkney aka the “Breakfast Queen” (http://www.breakfastqueen.com/about_queen.html) is an iconic culinary leader, a former restaurateur, cookbook author, and a recipient of SBA Woman in Business Champion, and Denise Vivaldo (https://denisevivaldo.com/) is a sensed food professional for 30 years and author of eight books. These wonderful friends have encouraged me along my midlife culinary journey, and it was a delightful honor to interview them together during Les Dames d’Esocoffier (https://www.google.com/search?client=safari&rls=en&q=les+dames+d%27escoffier&ie=UTF-8&oe=UTF-8) conference in California.
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Their “Principles of P” can help jumpstart and transition careers and paths no matter what age or stage. “Pivot” is a word that really resonated with Denise when Ina spoke about that subject while leading a workshop. “Possibilities” is another important word. Tune into this Kitchen Chat podcast for more ins“P”iration!
Meanwhile, here are Denise Vivaldo’s recommendations for food styling for the home chef. Throughout her career, Denise’s clients have included high profile celebrities and dignitaries..
- Have color
- Have definition
- Have elevation.
Are you in the process of “pivoting”? Please share your story.
Savor the day!
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Recently, Chef Jaime Laurita and I had a kitchen chat in the Viking and La Cornue Showroom in Chicago with Chef Bill Kim to discuss his new cookbook Korean BBQ: Master Your Grill in Seven Sauces. (https://amzn.to/2HiBk0b)
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Chef Bill Kim cooks without borders. His cuisine at his restaurants (Urban Belly (https://www.urbanbellychicago.com/) and BellyQ (http://www.bellyqchicago.com/)) captures and infuses the flavors of his personal and culinary journey. At age seven, Chef Kim moved from Korea with his family to Chicago. His childhood taste memories of kimchi intermingled with his love of Chicago hotdogs and the foods of growing up in an Italian neighborhood. Chef Kim married Yvonne Cadiz who is of Puerto Rican descent, and a layer of his cuisine soon reflected the vibrant tastes of the Caribbean, a combination that he calls “Ko-Rican.” His professional culinary training at Kendall College (https://www.kendall.edu/) launched his career into the kitchens of some of the top chefs in the country, including Chef Charlie Trotter and Chef Jean Banchet. Working with these masters, Chef Kim further refined his techniques, especially perfecting the mother sauces in French cooking. In his cookbook, Korean BBQ: Master Your Grill in Seven Sauces, (https://amzn.to/2HiBk0b) Chef Kim helps you master the seven sauces for Korean barbecue that serve as a “flavor foundation” for making more sauces.
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Growing up in Alabama, I of course love fried chicken. How fascinating to discover some Southern roots in Korean cuisine. Chef Kim describes this southern connection as “Seoulfood.” Chef Kim explains that during World War II, much of the basic training took place in the South and many military personnel brought with them to Korea their taste for Southern style food. These troops were missing their fried chicken, pickling and stews. These elements and foods were already part of the Korean cuisine and melded together two cultures.
Kimchi is a staple and traditional side dish in Korean cuisine. It’s typically equated with something fermented and spicy. Chef Kim uses kimchi as a verb. He likes to “kimchi” his dishes. It’s the “Magic Paste” made out of of Korean chili flakes, sesame seed oil, ginger, fish sauce and garlic and his secret ingredient of fennel seeds. Chef Kim likes to “kimchi” apples, pears, carrots and many other types of produce. He uses kimchi like salsa and eats it fresh.
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Potluck with Ali Rosen: Bring It!
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Ali Rosen is redefining potluck one dish at a time. As she says, “If potlucks bring to mind covered dish dinners, it’s time to rebrand. Think of them instead as outsourced dinner parties: when everyone brings a dish to share, entertaining is as easy as setting the table.”
As a Southern transplant living and working in New York City, Ali hosts a weekly television show, “Potluck.” Her new cookbook Bring It: Tried and True Recipes for Potlucks and Casual Entertaining (https://amzn.to/2JOmkvr) will inspire you to elevate what you bring to your next potluck. Have you considered making Cauliflower Salad with Lime and Turmeric? As Ali explains, a potluck is no longer confined to casseroles in church basements, it can be a group of friends meeting in a home to celebrate events such as The Oscars or The Super Bowl and bringing dishes that fit with the theme.
If you are a guest at a potluck, make sure you ask a lot of questions, such as “Will I be able to warm this dish up in the oven?” As a host, you should make suggestions of types of dishes that your guests should bring. That way you don’t end up with a dinner of desserts – although that might be a fun theme.
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Here are Ali’s three tips for the home chef:
- Bake with lard. (Ali’s grandmother passed this cooking tip down to her)
- Make food ahead
- Microplane garlic
What are your favorite dishes to bring to a potluck?
“I didn’t pick the restaurant industry. It picked me.” Chef Gale Gand on Kitchen Chat
Award winning pastry chef Gale Gand has a passion for pastries. She has won two James Beard awards, including one for Outstanding Pastry Chef and one for Outstanding Service for her former restaurant Tru. Gale Gand is a seasoned TV celebrity who worked with Julia Child on her PBS show Baking with Julia (http://www.pbs.org/food/shows/baking-with-julia/) and for eight years hosted her own Food Network show, Sweet Dreams. (https://www.foodnetwork.com/shows/sweet-dreams) Gand has influenced a whole generation of home chefs. Recently, Gand joined Chef Jaime Laurita and Margaret McSweeney in the Viking and La Cornue Showroom at the Merchandise Mart for a Kitchen Chat.
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Gale shares the emotional moment in her life when she realized that becoming a chef was her life’s passion. She says that her culinary training at La Varenne (http://lavarenne.com/) with Anne Willan (http://kitchenchat.info/1830/in-the-kitchen-with-anne-willan/) legitimized her as a professional chef. One of the highlights of my own journey was having a kitchen chat with Anne Willan (http://kitchenchat.info/1830/in-the-kitchen-with-anne-willan/) in her California kitchen. Anne even mentions Gale Gand during our conversation.
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Two professional lessons that she learned during her career include: 1) Just say “Yes” and you’ll figure it out; and 2) Keep things simple. As a young line cook, the chef asked her if she could make a croissant. She said, “yes” even though she never had and stayed up all night perfecting her skill. Gand and her co-owners of Tru Restaurant had worked in the finest restaurants with the most famous chefs in creating complex dishes. The successful hallmark for Gale Gand became The Chanel Effect. Coco Chanel always took something away to finalize the look or in this case the taste. Too many ingredients or accessories can clutter the outcome. It’s best to simplify so the flavors can reveal themselves. Her new recipe for Bacon-Wrapped Shrimp Stuffed Sweet Peppers is a perfect example.
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Chef Gale Gand’s three tips for the home chef include:
- See what speaks to you at the grocery store.
- Don’t be afraid of leftovers; and
- Be comfortable in the kitchen.
Here is Chef Gale Gand’s as of yet unpublished recipe for:
Bacon Wrapped Shrimp Stuffed Sweet Peppers – makes about 24 pieces
6 Sweet peppers (Yellow, red and orange)
12 U-15 shrimp, shelled and cleaned
6 Bacon strips, cut in half
1 teaspoon rough chopped flat leaf parsley
Cut the stems off the sweet peppers and cut them in half length-wise and remove the seeds. Place an uncooked shrimp in the cavity of the pepper boat. Using 1/2 a strip of bacon, wrap the bacon around the shrimp. Grill the stuffed peppers on both sides or bake them at 425 until the bacon and shrimp are cooked, about 15 minutes. Sprinkle with parsley and serve warm. You may also serve them over polenta, grits or pasta.
Everyone on Instagram always asks @WhatsGabyCookin (https://whatsgabycooking.com/). Gaby Dalkin is the Pied Piper of the culinary world. Gaby’s enthusiasm, encouragement, recipes and authenticity help her followers become even better home chefs all while having fun in the kitchen.
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Recently, Gaby joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://vikingrange.com/) at the Merchandise Mart in Chicago for a Kitchen Chat about her new cookbook What’s Gaby Cooking. (https://amzn.to/2y7QCVo)
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It’s always great to see Gaby. Gaby and I met several years ago at an International Association of Culinary Professionals (https://www.iacp.com/) conference. You will love her candid advice about shoes and even learn how to shuck an oyster. And check out Gaby’s cookbook and great products atWilliams-Sonoma (https://www.williams-sonoma.com/search/results.html?words=gaby+dalkin&activeTab=products)
Here are Gaby’s three top tips for the home chef:
- Always have lemons
- Have a really great chef knife. You don’t need a lot of knives.
- Cook with confidence. The worst that can happen is it doesn’t work out then you try it again or order pizza.
General Hospital (http://abc.go.com/shows/general-hospital) star, Jackie Zeman (https://www.instagram.com/jacklyn.zeman/?hl=en) is a foodie. Although she loves to eat, Jackie admits that she is not a good cook and she wishes a “food fairy” would come into her kitchen. Ironically, her character, Nurse Bobbie, was a restaurateur on General Hospital. She and her onscreen brother Luke Spencer ran Kelly’s Diner. Although the food is real on set, Jackie says that it’s challenging to actually eat while filming a scene. Chef Jaime and I enjoyed our Kitchen Chat with Jackie in the Viking Showroom. (http://www.vikingrange.com/consumer/index.jsp)
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This fall, Chef Jaime Laurita and Jackie’s new show Make This Place Your Home will air on TLC. They will feature fashion, design and food trends that will inspire you in your own home and encourage you to try your own decorating projects. They were recently on Windy City Live (http://abc7chicago.com/home/celebrity-chef-jaime-laurita-general-hospital-star-jackie-zeman-host-new-show/3409549/) to promote their show and also with ABC’s meteorologist, Tracy Butler (http://abc7chicago.com/about/newsteam/tracy-butler/) on Soap Chat.
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Jackie’s three tips for the home chef include:
- Sit down together for dinner and share a meal with friends and family;
- Exercise so you can boost your metabolism; and
- Make your table pretty with flowers. Jackie likes using small bud vases so you can see everyone .
Chef Jaime encourages the home chef to “do things with reckless abandon. Let your fear be an ingredient for your creativity.”
What design project are you working on in your home?
Savor the day!
“An amalgam of styles around the world – that’s what’s going to happen in the home kitchen. It has already started. If you begin with big flavor then you end with big flavor… It’s transformative.” Christopher Kimball, founder of America’s Test Kitchen (https://www.americastestkitchen.com/)and Milk Street (https://www.177milkstreet.com/)
Christopher Kimball’s culinary journey began in childhood when he made his first chocolate cake. As founder of America’s Test Kitchen along with his latest creation, Milk Street (https://www.177milkstreet.com/), Kimball is considered to be a global expert on the art and science of food. He is the Maestro of Big Flavor.
Kimball believes that baking an apple pie is the litmus test for a good home chef. His recommendations include using a variety of apples and understanding the consistency of moisture in each type of apple. Kimball doesn’t like to use cinnamon in his apple pies, and he limits the sugar. Here is a video of Christopher Kimball on The Rachael Ray Show making an apple pie. (https://www.youtube.com/watch?v=Yyn2VmwmF5Q)
Kimball thinks that the next new flavor in the United States will be bitter. He explains, “Bitter is highly prized in lots of cultures such as bitter melons, etc. because it’s a strong flavor and it’s important to pair bitter with other things.”
Through his multi-media platform of Milk Street, Christopher Kimball helps the home chef conduct an orchestra of global flavor notes. Here are three of his top tips for the home chef:
- Use salt. People are afraid of salt. The right amount of salt makes all the difference in the world.
- Use enough heat. If you brown something, make sure the oil in pan is about to smoke. But use low heat for onions.
- Use your ears. It’s important to listen in the kitchen. You can hear if something is simmering, sautéing, boiling at the right rate.
What are some global flavors that you are enjoying in your home kitchen?
Savor the day!
Bring new traditions and tastes to your holiday table with Better Homes and Gardens (http://www.bhg.com/)' 16th edition of its Red Plaid cookbook (http://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0470560770). Learn how to make perfect turkey gravy, snickerdoodle pie and other delicious new and classic recipes featured in this cookbook. And tune in for great recipe ideas for leftover turkey. Savor the day!
Learn how to master your mistakes in the kitchen with Dana Cowin, editor in chief of Food and Wine Magazine. She shares great advice, recipes and stories from her new book Mastering My Mistakes in the Kitchen (http://www.amazon.com/Mastering-My-Mistakes-Kitchen-Delicious-ebook/dp/B00ICN04SU). Here is a link to her book tour dates (http://www.masteringmymistakes.com/events/). What is your biggest food fiasco? Savor the day!
As the countdown begins for holiday entertaining, get ready with Kitchen Chat and Tina Ujlaki, Executive Food Editor of Food and Wine Magazine (http://www.foodandwine.com/). She shares delicious dishes that will wow your guests. Please share your favorite holiday traditions with me! Savor the day!
Margarita Carrillo Arronte, the Julia Child of Mexico, shares authentic flavors and recipes from Mexico: The Cookbook. (http://www.amazon.com/Mexico-Cookbook-Margarita-Carrillo-Arronte/dp/0714867527) Did you know that vanilla is really from Vera Cruz? Learn how to cook cactus paddles and spice up your dishes with epazote on today's kitchen chat. Savor the day!
What’s the next big food trend? Russ Parsons (https://twitter.com/Russ_Parsons1), food editor of LA Times (https://twitter.com/latimesfood) and author of How to Read a French Fry and How to Pick a Peach (http://www.amazon.com/Russ-Parsons/e/B001IGHNJG), shares some delicious insight into on all things culinary. Savor the day!
Do you want to know how to make delicious and simply elegant French desserts? Dorie Greenspan (http://www.doriegreenspan.com/) shares recipes and stories from her 11th cookbook Baking Chez Moi. Doris is a James Beard Foundation and IACP award winner. The New York Times called her a "culinary guru" and she was inducted into the Who's Who of Food and Beverage in America. Savor the day!
It’s time for the Emmys! Host a memorable party with some fabulous ideas by Hollywood’s ultimate party host- Barbara Lazaroff. And join the fun on Emmys night as I tweet from #ETNow! Savor the day! - See more at: Kitchen Chat (http://kitchenchat.info/902/kitchen-chat-barbara-lazaroff-emmys-interview/#sthash.cguTr9j8.dpuf)
Want some sizzle in your life? Impress your friends and family with great grilling and BBQ tips and tastes from America’s Master Griller, Steven Raichlen! Discover your “Inner Chef” with his new book Man Mande Meals: The Essential Cookbook for Guys! Savor the day!
Happy 60th birthday to Serendipity (http://www.serendipity3.com/)– an icon in the New York City restaurant scene and home of “Frrrrozen Hot Chocolate,” one of Oprah’s favorite things! Join the fun as Stephen Bruce, one of the original founders, shares stories of food and celebration about James Beard, Andy Warhol, Jackie O and many others with a special tie to this happy place. Savor the day!
Did you know that sugar - not fat - makes you gain weight? Sarah Wilson provides insights and an 8 week plan on how you can "quit sugar" too. Tune in as she discusses delicious recipes from her new cookbook http://iquitsugar.com (http://iquitsugar.com) Savor the day!
From runways to ramps (the spring onions), Chef Lorraine Pascale (http://www.lorrainepascale.com/) is delightful. Tune in for some great cooking tips from the host of England's My Kitchen Rules. Discover some delicious ways to trip the fat but keep the taste with Chef Lorraine's A Lighter Way to Bake. Savor the day!
Don't miss this fun show! Co-host on ABC's The Chew and "Fan Favorite" on Bravo's Top Chef All Stars, Carla Hall chats about her new book Carla's Comfort Foods: Favorite Dishes from Around the World. (http://carlahall.com/) She also answers Kitchen Chat listeners' questions about great tips for meals in a hurry and easy family recipes. Visit www.kitchenchat.info (http://kitchenchat.info/) for a chance to win a copy of her book and other great prizes. Savor the day!
Do you want to plan the perfect party or event? What are the five mistakes that party hosts make? Tune in to this week's show with event planner extraordinaire, Christina Currie (http://www.christinacurrieevents.com). She will share some practical tips to make sure your party is a great celebration. Savor the day!
This former Coast Guard Chef has a heart for charity and a recipe for cheese puffs that will please any palate! Discover great tips from this catering expert that you can use at home. Meet Chef Jeramie at Taste Takes Flight (http://www.wingsprogram.com/tastetakesflight.htm) event for Wings and help support victims of domestic violence. Savor the day!
Paella, Pinot Noir and Chardonnay. Discover delicious recipes and fine wines on this Kitchen Chat with Marimar Torres. Explore Marimar Estate (http://marimarestate.com/)and appreciate the intricacies of winemaking from vine to glass. Pair Marimar's Pinot Noir and Chardonnay with paellas and tapas from her cookbooks, (http://marimarestate.com/cookbooks) The Catalan Country Kitchen and The Spanish Table. Savor the day!
As R&D Corporate Chef for NOW Foods, Chef Suzy Singh is making healthy eating a flavorful gourmet experience. This Master Chef finalist is creating some great recipes (http://www.nowfoods.com/Foods/Real-Food/Recipes/Chef-Suzy-Singh/) that feature some of NOW Foods products such as Organic Chocolate Macaroon Cupcakes, Spiced Quinoa Pumpkin Risotto and Herbed Carrot Spaghetti with Pine Nuts. Get ready to do some gourmet cooking! Savor the day!
Discover exotic spices and flavors with Chef Almaz, owner and executive chef of The Ethiopian Diamond in Chicago. Learn about the ancient grain Teff used to make injera, an essential part of this cuisine. And since Ethiopia is the birthplace of coffee, enjoy a virtual coffee ceremony described by Chef Almaz, whose name means Diamond. Savor the day!
For one month, Vicki Robin pledged to only eat food sourced within a 10-mile radius of her home in Puget Sound, Washington. Vicki shares this experience along with great tips and recipes for seasonal eating on this week's Kitchen Chat. www.vickirobin.com (http://www.vickirobin.com)Savor the day!
When Katie Workman is in the kitchen, you know it will be fun! Katie is the author of The Mom 100 Cookbook and the creator of themom100.com blog. (http://themom100.com blog.) She is also the founding Editor in Chief of Cookstr.com (http://Cookstr.com), the website that shares tested, trusted recipes from cookbooks created by respected chefs and cookbook authors. Tune in for some great stories, recipes and a peak into her new cookbook. Savor the day!
You will jump with glee over ghee! Discover how you can enhance the flavor of dishes with ghee from beurreami.com (http://beurreami.com/) Be inspired by the decision of two sisters to launch a new niche business in the food industry. Enter to win a sample package by liking the Kitchenchat facebook page. Savor the day!
Want a little Disney magic in your kitchen?Disney Executive Chef Robert Gilbert, who caters more than 35,000 events a year, along with 35 chefs and 200 full time culinary Cast Members, provides some great cooking and entertaining tips. Savor the day!
Madonna, Sting, Steven Tyler and Sarah McLachlan are just a few of Chef Jaime’s http://chefjaimelaurita.com (http://chefjaimelaurita.com) clients. Discover how Chef Jaime creates a memorable ambiance of food, mood and music both on the road and in the home. “All in good taste.” He shares his heart for helping others along with secret ingredients to make any dish sing. Tune in and become “the rock star” of your kitchen! Meet Chef Jaime via twitter @chefjmelaurita or in person at the culinary event for Wings www.wingsprogram.com (http://www.wingsprogram.com)
Get inspired to start some new traditions at your table with Shauna Niequist author of Bread & Wine: a love letter to life around the table with recipes. Discover delicious dishes that will welcome friends and family into your kitchen and that will create lasting taste memories.
This is the year of culinary celebrations for James Beard award winner, Chef Carrie Nahabedian. Her Michelin star restaurant, NAHA (http://naha-chicago.com/#&panel1-1)marks its 13th anniversary. Her new French restaurant, Brindille (http://brindille-chicago.com) just opened to high acclaim. She is nominated for the Jean Banchet Chef of the Year award. And she is the Chicago Bears chef for The Taste of the NFL. (http://www.tasteofthenfl.com/superbowlevent/tnfl_chefs) Tune in and hear Chef Carrie share her passion to stop hunger in America and how you can help. Savor the day!
Are you a fearless eater? Are escamoles, i.e.ant eggs the new caviar? Dana Goodyear discusses her new book Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture (http://www.amazon.com/Anything-That-Moves-Dana-Goodyear/dp/1594488371). Discover the origins and emergence of "foodies" in American culture and get a unique behind-the-scenes look into the counter-culture of extreme eating and the obsessive pursuit of exotic food. Grab a cup of kopi luwak along with a bottle of Pepto Bismol and Savor the Day!
What do Julia Child and the Dalai Lama have in common? Delicious meals prepared for them by James Beard award winning Chef Sanford "Sandy" D'Amato. Chef Sandy shares great recipes and stories from his new book Good Stock. Also on today's show Tea Master and founder of Napoleona Tea, Thresa Griffin, teaches us about the tastes and types of tea. Please "Like" my Kitchenchat Facebook Page and look for fun ways to win cookbooks! Savor the day!
Want to lose the waist and keep the taste? Scott Mowbray, editor of Cooking Light Magazine shares how he lost over 20 pounds in a few months by launching the Cooking Light Food-Lover's Social Diet. Here are some samples of great tasting dishes from The New Way to Cook Light What are your favorite tips and recipes for cooking light? Savor the day!
Tempt your tastebuds with Chocolat - the newest book by Master Patissier and host of Baking Mad, Chef Eric Lanlard, aka Cake Boy. http://www.cake-boy.com (http://www.cake-boy.com) Explore creative combinations, such as chocolate, squash and pecan cake! Enjoy delicious recipes for a chocolate extravaganza any time of the year. Savor the day!
The Brooklyn Blackout. Chicken and Waffles. These are just a sampling of the amazing cupcakes that Allison and Matt Robicelli create on a daily basis and highlight in their new book. Allison shares stories, recipes and even explains how the weather can affect the outcome of your cupcakes. At last! An excuse! I can blame my bad baking on the weather! Savor the day! http://robicellis.tumblr.com/aboutus (http://robicellis.tumblr.com/aboutus)
Eat your veggies with award winning cookbook author, Mollie Katzen (http://www.molliekatzen.com). Learn how to pair and prepare great tasting vegetable dishes such as sweet potato and pear soup, fattoush, spinach-mushroom mac and cheese and many other delicious ideas. Chef Jamie Oliver calls Mollie Katzen's latest book, "...a big, fat book of lovely veggie recipes." Savor the day! (And savor your vegetables!)
Enjoy a delicious kitchen chat with Blackbird's (http://m.singlepage.com/blackbird-4)David Posey, a 2013 James Beard nominee for Rising Star Chef. Experience his minimalist farm-to-table creations that will please your palate and inspire your culinary creativity. Savor the day!
Chicago Tribune Food Critic, Phil Vettel (http://articles.chicagotribune.com/2012-10-18/features/ct-dining-1018-vettel-near-violet-review-20121018_1_schwa-crostini-michael-carlson)writes that he could eat Chef Gaetano Nardulli's marinated eggplant appetizer everyday. Discover the secret of how highly acclaimed Chef Gaetano (former sous chef of Schwa) prepares the eggplant and many other delicious Italian dishes at his restaurant, NEAR (http://www.near-restaurant.com) in Barrington. Savor the day!
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Savor the taste of summer: Strawberries! Highly acclaimed food writer Stephanie Rosenbaum shares a delicious doughnut recipe with strawberries from her latest cookbook World of Doughnuts (http://www.egganddartpress.com)to celebrate Strawberry Shortcake Day along with delicious tips on making the perfect doughnut at home. Heather Christo aka "A Domestic Goddess for a New Generation" discusses simple and elegant ways to entertain from Generous Table: Sharing the Love of Good Food with Friends and Family (http://www.heatherchristo.com)Heather also shares some great recipes with strawberries.
Nine Lives: From Chaos to Control is Chef Brandon Baltzley's autobiography about his passion for cooking, his battle with drug addiction and his ultimate redemption in the kitchen. http://brandonbaltzley.com/ (http://brandonbaltzley.com/) Discover why Chef Brandon is considered "The Salvador Dali of Cooking" with his unique culinary combinations such as tobacco pudding infused with cigar leaves. Savor the day!
Sample the award winning wines from Michigan with Dileep Gangoli (http://www.evanstoncellars.com)of Chicago Cooks and Michigan Pours (http://chicagocooksmichiganpours.com)on the rooftop organic garden of Uncommon Ground (http://www.uncommonground.com). Discover the exotic and healthy ingredients from the jungles of the Amazon with Chef Jorgina of Sinha. (http://sinhaelegantcuisine.com) Savor the day!
The guru of gourmet, Steve Dolinsky http://stevedolinsky.com/blog (http://stevedolinsky.com/blog) shares dining tips, culinary trips and even guacamole dipsConsidered by @huffingtonpost as one of the nation's premier TV and radio food broadcasters, Steve Dolinsky has won 12 James Beard awards. Tune in and discover what's cooking in Chicago and across the world. Savor the day!
A restricted diet doesn't mean food has to taste bad. Tune in to this week's show with Shauna Ahern aka The Gluten Free Girl (http://www.glutenfreegirl.com)and put "delicious" back into your life with recipes from her new cookbook co-written with her husband, Chef Daniel. Learn how to make an all-purpose gluten free flour mix. Create a savory risotto dish with oatmeal. And spice up your life with berbere and dukkah. Gluten free cooking can be an exotic adventure!042913
Did you ever wonder what and when the chefs and staffs at restaurants eat their meals? Award winning Chef Michael Romano (http:// www.ushgnyc.com )provides a behind-the-scenes peak along with recipes from his new book Family Table: Favorite Staff Meals from Our Restaurants to Your Home. Included are delicious tales and tastes from the iconic Union Square Cafe and the other popular restaurants of the Union Square Hospitality Group. As a home cook, you, too face the challenge of time, budget and culinary creativity. Chef Michael appreciates your daily dilemma of "What's for dinner?" He hopes that the recipes from Family Table will inspire your family to sit down together at the table.
Chef Pati Jinich, host of PBS series Pati's Mexican Table shares the secrets of real Mexican home cooking. Discover "the world of salsas that people outside of Mexico have yet to taste." Determine which pepper to use for your dish. Delight in the easy to prepare recipes from her book such as Chicken A La Trash, i.e. Pollo A La Basura and the delicious Piggy Cookies, ie. Cochinitos, Marranitos, Puerquitos. So pull up a chair and join Chef Pati's Mexican Table. http://www.patismexicantable.com/about/ (http://www.patismexicantable.com/about/)
Ready for some fish and tips? Tune in to this week's show with Anders Miller, one of the Pike Place Fish guys. Anyone for grunts and grits? Discover some great recipes from their cookbook, In the Kitchen with the Pike Place Fish Guys http://www.pikeplacefish.com (http://www.pikeplacefish.com) What are your favorite seafood recipes?
Today's show pairs cuisine with the arts and the community. Sample Chef Elinor's delicious recipes for stuffed cabbage, meatballs with curry sauce and stuffed peppers. She will be at The Flower & Garden Show at Navy Pier on March 16 at 6:30 to demonstrate her unique preparation of Mediterranean Sole. www.elinorelegantevents.com (http://www.elinorelegantevents.com). Discover how Curt's Cafe in Evanston is helping at-risk teens by bringing them into the kitchen to teach culinary and life skills. www.curtscafe.org (http://www.curtscafe.org) Enjoy the original watercolor art of distinguished landscape architect, Blythe Yost whose "From Above" series will be featured at Curt's Cafe March 16- May 15th. www.blytheyost.com (http://www.blytheyost.com) Connect with the community and cuisine.
A bit of Za'atar or maybe a pinch of Vulcan Fire Salt? Discover exotic flavors as we explore the world of spice on today's show with Patty Erd of The Spice House (www.thespicehouse.com (http://www.thespicehouse.com)). What is your favorite spice?
Chef Gale Gand (http://www.galegand.com)is a nationally acclaimed pastry chef, restaurateur, cookbook author, television personality, teacher, entrepreneur and mother. She has baked with Julia Child (http://www.galegand.com/media), hosted "Sweet Dreams" on the Food Network, written seven cookbooks, judged "Top Chef," and even created a root beer. Tune in for delicious tidbits from Chef Gale to bring "joy and success into your kitchen." And discover what she makes for the school bake sale. #Galegand #greatchefs #Juliachild #foodnetwork
Thinking about renovating your kitchen? Expert Scott Prestangen of Parallel Architecture (http://parallel-architecture.com/)has some great advice and tips to make the job less expensive and more eco-friendly.
James Beard award winning chef and restaurateur, Chef Tom Douglas shares some "sweetness in Seattle" from his New York Times Best Seller, The Dahlia Bakery Cookbook. Sample his famous coconut cream pie and Nora Ephron's favorite peanut butter sandwich cookie. Savor Chef Tom's insights into how to make tasty memories for the family in your kitchen. Be inspired by his passion and action to feed those who are hungry by raising money for foodlifeline.org (http://foodlifeline.org)
The Dahlia Bakery Cookbook = www.tomdouglas.com (http://www.tomdouglas.com)
Grab a slice of key lime pie and enjoy a delicious show with James Beard award winning Chef Norman Van Aken. Savor his recipes from My Key West Kitchen (http://normanskeywestkitchen.blogspot.com/)along with a side of fun stories about friendship and adventures with Chef Charlie Trotter, Chef Emeril Lagasse, Jimmy Buffett and Chef Art Smith. Impress your fellow foodies by learning that Chef Norman was the one who coined the culinary term “fusion.”
Do you want to learn how to cook like one of the best chefs in the U.S.? The Amateur Gourmet (http://www.amateurgourmet.com)aka Adam Roberts will tell you how. Adam cooked his way across the country for a year in kitchens alongside some of your favorite chefs. On today's show, Adam shares recipes, tips and culinary adventures from his new book, Secrets of the Best Chefs.
Roll up your sleeves and grab the flour! Tune in and "Tart It Up" with Chef Eric Lanlard aka Cake Boy www.cake-boy.com (http://www.cake-boy.com) Learn tips and techniques to perfect your pastry from this Master Patissier. Enjoy delicious recipes for sweet and savory tarts and pies from Chef Eric's latest book "Tart It Up."
Do you dream of having your recipe served in a Chicago restaurant? Tune in for details and learn how to create delicious dishes with olive oil from the owners of O Olive! Www.Oo2go.com (http://Www.Oo2go.com). Also enjoy a sweet treat by Cake Boy Chef Eric Lanlard www.cake-boy.com (http://www.cake-boy.com)who will be at the Ritz Carlton Club on October 30th. Tickets are available online at www.chicagourmets.org (http://www.chicagourmets.org)
Enjoy a sampling of food and fashion at Cafe Prague www.cafeprague.us (http://www.cafeprague.us)featuring European and Asian designers on the runway. So "Czech" out this free event from 6-8pm on October 20th.
How did Chicago become a culinary mecca? Pull up your chair for Some Kitchen Chat as Amelia Levin (http://www.amelialevin.com)discusses chefs, recipes, restaurants and food trends in the Windy City. Tune in for some highlights from her new book Chicago Chef's Table.
The perfect pairing. Susan Goss, Chef/owner of West Town Tavern is partnering with Chicago Dramatists to present a delicious dinner before the show. Chef Goss also shares seasonal favorites from the cookbook West Town Tavern Contemporary Comfort Food. Virginia Nugent discusses the exciting new plays premiering onstage at Chicago Dramatists along with delicious dishes from her native Australia.
www.westtowntavern.com (http://www.westtowntavern.com)
www.chicagodramatists.org (http://www.chicagodramatists.org)
We all recognize the milk mustache ads, but we don't always realize that dairy products are the secret ingredients to some our favorite gourmet meals. Today's show takes us from the farm to the table with Audrey Donahue, the delightful dairy farmer who was on Wife Swap. Discover the real facts vs. fiction about milk from Mollie Waller of Dairy Management, Inc. along with some delicious recipes on nationaldairycouncil.org (http://nationaldairycouncil.org )Learn more about life on the dairy farm at www.dairygood.org (http://www.dairygood.org)
Tune in to Truffles and Tribulations and join me on my journey as a new foodie! Discover white truffles and the tastes of Piedmont with Gourmet Destinations (http://www.gourmetdestinations.com). Learn how to prepare different types of truffles with the founder of Mirepoix USA (http://www.mirepoixusa.com). Impress your friends at a dinner party with tips on how to discern if a truffle is from France or China. Savor the day!
Are you an adventurous foodie? Then grab a helmet with Bike and Roll (http://www.bikechicago.com/)for a taste of the trendy and the traditional in Chicago. One stop might include the iconic Terry's Toffee (http://www.terrystoffee.com/index.php)where you will sample toffee that is always a favorite at The Academy Awards and The Tony Awards.
Do you want to increase your BBQ IQ? Tune in as Chef de Cuisine Eddie Montalvo of Blue Smoke Flatiron (http://www.bluesmoke.com) shares tips and techniques for making great tasting BBQ ribs, pulled pork and brisket. And Tinika Green, Assistant GM/Beverage Director of Blue Smoke Battery Park City explains how to perfectly pair beer with BBQ. Tinika is one of only ten certified cicerones (beer sommeliers in New York).
Cumin, chipotle, and chili peppers. Explore the fun flavors of Latin cuisine with Chef Carl Raymond, Food Editor of Mamiverse (http://food.mamiverse.com/) and Chef Instructor at Astor Center (http://www.astorcenternyc.com/searchresults.ac?term=carl,raymond). Enjoy recipes and tips from some of your favorite Latin food chefs including Daisy Martinez, Rick Bayless and Sandra Gutierrez
Amanda Hesser is a culinary icon named by Gourmet (http://live.gourmet.com/2011/05/app-exclusive-50-women-game-changers/)as one of the top 50 women in food. Tune in to hear Amanda's thoughts on writing, editing, cooking and launching Food52 (http://food52.com/), an online community with great resources, delicious recipes, cooking contests (http://food52.com/contests)and even a hotline (http://food52.com/hotline).
Danny Meyer's award winning Union Square Cafe (http://www.unionsquarecafe.com)is an icon in New York City. Chef Carmen Quagliata and beverage director Patrick Service provide an inside peek at the creative and collaborative process of planning a menu and pairing wines. Discover the Union Square green market and nettles as Chef Carmen describes choosing seasonal ingredients for the menu. And learn how Patrick curated the seasonal "Pea Shooter." Plan some great picnics with tips and recipes from Chef Carmen and Patrick.
Do you need help with meal and menu plans? If so, Katie Workman, founder of cookstr.com (http://cookstr.com)and author of The Mom 100 Cookbook (http://www.themom100.com/) is your ultimate resource for recipes. Her websites and cookbook are like having a pantry and fridge with a voice to answer: "What can I make for dinner tonight?" She will be signing books and doing a cookbook demo in the Chicago area on April 27 at a Wings (http://www.wingsprogram.com) fundraiser.
Do you enjoy unique food experiences? Nick and Barbara Vahlkamp, owners of Kamp Gallery (http://www.kampgallery.com/), discuss the perfect pairing of fine art with fine wine and fine food at a pop-up dining event at their gallery in Winnetka. This unique and trendy concept will include a 4 course menu inspired by original Mediterranean Master paintings on display at their gallery and a presentation on culinary travel to Italy by Jens Bauerle, founder of Gourmet Destinations (http://gourmetdestinations.com/). In this show I also share my own culinary adventures in Paris. Highlights include my food walk with Wendy Lyn founder of The Paris Kitchen (http://www.thepariskitchen.com/)along with my foie gras and my faux pas.
If you were listening to Kitchen Chat in late fall when Wendy Lyn, founder of The Paris Kitchen (http://thepariskitchen.com)and famous for her tours of Paris patisseries, chocolatiers, boulangeries and restaurants, you'll be envious to hear that Margaret is leaving for a week in Paris to visit with Wendy! She'll have plenty of fresh info for a new show when she gets back, but we thought in the meantime, those of you who didn't hear this original show - and even many of you who did - would enjoy hearing it now.
So if you love French cuisine, or even if you are intimidated by it, Wendy Lyn, founder of The Paris Kitchen (http://thepariskitchen.com)will put you at ease with her insights and stories about chefs, restaurants and outdoor farmer’s markets in Paris. Learn about Poulet de Bresse and why this blue-footed bird is in high demand. Wall Street Journal recently named Wendy Lyn as one of the top ten culinary guides in Europe. If you’re heading to Paris, check out her website The Paris Kitchen (http://thepariskitchen.com)to schedule a tour, find out the latest food and wine trends in Paris, discover recipes from chefs and to even view photographs of gorgeous food. Please keep in mind that her sought- after private culinary tours book months in advance. Bon appetit!
Discover the world of beans with James Beard award winning cookbook author, Crescent Dragonwagon (http://www.dragonwagon.com/)as she discusses her latest book: Bean by Bean (http://www.workman.com/products/9780761132417/). With over 175 recipes featuring beans in soups, salads, skillets, casseroles, and even desserts, Bean by Bean will become a go-to resource for the home chef. Be inspired to sample the variety of tastes and textures of beans in dishes from around the world such as the United States, India, Africa, France, Italy, Hungary, Spain, Greece, Brazil, Mexico and the Middle East. Do you have a favorite recipe with beans? Drop me a note at margaret@kitchenchat.info (mailto:margaret@kitchenchat.info)I'd love to hear from you!
A clean lifestyle doesn't mean boring food! Get ready to take a lot of notes on how to combine great taste with healthy living! Amie Valpone (http://thehealthyapple.com/), a culinary nutritionist and publisher of Easy Eats (http://easyeats.com/), a gluten free online magazine provides delicious tips for healthy flavor. Avocado in cookies anyone? Jacquelyn Rieke, owner of Nutty Stephs (http://nuttystephs.com/)located in Vermont shares the special taste of her handmade products available online including the popular gluten free granola and dark chocolate bars. Savor the dark chocolate sourced from small farms in Ecuador. Learn why maple syrup makes a great sugar substitute for your favorite foods.
Are you eager for a culinary adventure? If so, this week's Kitchen Chat is just for you. Join Jens Bauerle, founder of Gourmet Destinations (http://www.gourmetdestinations.com)on a culinary tour of Tuscany from farm to food. Discover an organic chili pepper farm and learn about Cinte Senesi Pigs as you visit the Tuscan countryside. Gather at the table and enjoy delicious Tuscan meals. For something closer to home, take a Chicago Food Walk with Rebecca Wheeler (http://www.rebeccawheeler.com)to explore the exotic tastes on Argyle Street and sample some pho (a rice noodle).
Wine and coffee are on the table for this week's Kitchen Chat. Discover sparkling wine from Argentina with Craig Brautigam, proprieter of Grand Cru Wine Merchants (http://www.gcwines.net)in Lake Forest. And get a savory sneak peek into the culinary art of roasting coffee from Chef Tim Coonan, founder of Big Shoulders Coffee (http://bigshoulderscoffee.com/). Let's connect! "Kitchen Chat" me with your favorite recipe.
What's in season? Melissa Clark, acclaimed cookbook author and food writer for the NY Times walks us through a farmers' `market and selects ingredients for seasonal recipes featured in Cook This Now! (http://www.amazon.com/Cook-This-Now-Delectable-Dishes/dp/1401323987/ref=sr_1_1?ie=UTF8&qid=1324496405&sr=8-1) Judy Rosenberg, founder of the iconic Rosie's Bakery (http://www.rosiesbakery.com/about-rosies/)in Boston shares her favorite recipes from Rosie's-Bakery-All-Butter-Cream-Filled-Sugar-Packed (http://www.amazon.com/Rosies-Bakery-All-Butter-Cream-Filled-Sugar-Packed/dp/0761154078/ref=sr_1_1?s=books&ie=UTF8&qid=1324496892&sr=1-1)along with childhood memories of being Marilyn Monroe's neighbor in New York City.
It's a "food fight" on Kitchen Chat! Carolyn Lammersfeld, Director of Nutrition for Cancer Treatment Centers of America (CTCA) (http://www.cancercenter.com/) discusses how food can help prevent and fight cancer. Carolyn shares great recipes and meal plans from Wholesome Temptation (http://www.cncahealth.com/cookbook)CTCA's cookbook.
3 Star Michelin Chef Christopher Kostow,and Breakout Chef of the Year,Chef Matt Eversman share a passion for food and kids. With his 12 Days of Christmas at Meadowood (http://www.meadowood.com/events/), Chef Christopher raises money for Share Our Strength (http://www.strength.org/)to end childhood hunger in America. Chef Matt, whose restaurant OON (http://oonrestaurant.com/) will open in 2012, works with teens to create nutritional food for Chicago schools. He also stars in a new food crime show Chicago Kitchen Patrol (http://chicagokp.com/teaser/)
Is it 5:00 and you don't know what to make for dinner? Don't panic, Elisa All, founder of 30 Second Mom (http://30secondmom.com/), is here to help. The new 30 Second Mom app gives great quick ideas for recipes and meal planning right on your smartphone. (available on i-phones in December). Do you have a love/hate relationship with food? Beth Aldrich, nutrition expert and author of Real Moms Love to Eat (http://realmomslovetoeat.com)encourages you to have an affair with food and actually lose weight in the process. She shares those tips in the second segment of this week's Kitchen Chat.
Sharon Meyers, co-president of ChicaGourmets (http://chicagourmets.org/#top)and New York Times bestselling author, Kathleen Flinn (http://www.kathleenflinn.com) will encourage you on your personal culinary quest. Sharon invites you to experience the exciting tastes of Chicago, and Kathleen inspires you to become fearless in your own kitchen! Kathleen shares how she taught nine women how to cook in her latest book The Kitchen Counter Cooking School (http://kathleenflinn.com/books/)Her life-changing challenge motivated me to publicly announce my goal of learning how to cook before my 50th birthday in March 2012. Can I do this??
Is this your first time to cook a Thanksgiving turkey or your 75th? There's always something to learn on Kitchen Chat. Bruce Meller, the inventor of the Ultimate Turkey Rac (http://www.ultimateturkeyrack.com)k discusses how to cook a turkey upside down! And Marty, supervisor at Butterball's Turkey Talk Line (http://www.butterball.com), (1-800-Butterball) shares professional tips to get your Thanksgiving turkey from the freezer to the table. And for added entertainment, click on the video to watch my first time to ever prep a turkey. (I have a lot to learn in the kitchen) Please share your turkey tales and Thanksgiving tips with me!
Take gourmet to a new level Chicago style with Chef Jonathan of Davanti Enoteca (http://www.davantichicago.com)and Chef Cory of Mercat a la Planxa (http://www.mercatchicago.com), two of the featured celebrity chefs for this year's tour. Learn about black garlic and other secret ingredients for this special 8 course dinner on November 9th to benefit the James Beard Foundation. Jeff Black, president of Celebrity Chef Tour, offers Kitchen Chat listeners a promotional $50 discount toward the cost of this dinner. Just type "Sage" when buying tickets at Celebrity Chef Tour (http://www.celebritycheftour.com)
Does your kitchen need a touch-up or a complete make-over? Soapstone or granite counter tops? Bruce Sauer and his son, Nick of Sauer Kitchen Solutions (http://www.sauerkitchens.com/)offer great tips for making design decisions to fit any size budget for any size kitchen.
Do you love cooking with a cast iron skillet? If so,tune in to this week's Kitchen Chat with special guest, Shellie Rushing Tomlinson www.allthingssouthern.com (http:// www.allthingssouthern.com). This "Belle of All Things Southern" shares recipes, tips, stories, and even secrets of the skillet! Get your pen and jot down recipes for milk gravy, fried jalapenos, and pork tenderloin. Don't miss this delicious show!
On this week's Kitchen Chat, Nancy Woodruff, accomplished author and Creative Writing Professor at NYU shares the essential ingredients to getting a book published. She shares her own experiences of writing her latest book My Wife's Affair (Amy Einhorn imprint at Penguin Group). www.nancywoodruff.com (http://www.nancywoodruff.com)now available in paperback. This segment was recorded with an audience at Barrington Area Library http://www.barringtonarealibrary.org/ (http://www.barringtonarealibrary.org/)
Lisa Yockelson, award winning cookbook author and baking journalist, shares favorite recipes and heartwarming stories featured in her latest book Baking Style. Sample these delectable servings on this week's Kitchen Chat and visit Lisa's website http://bakingstylediary.com (http://bakingstylediary.com)/ for more delicious ideas.
Chef Carl Raymond (www.chefcarlnyc.com (http://www.chefcarlnyc.com)) - chef instructor at Astor Wine Center and chef ambassador for Roland Foods joins us on Kitchen Chat for an inside look at recreational classes and culinary professional programs. Learn about ghee, agave, farfo and even his mom's recipe for blueberry cake.
Blueberry Cake
1 cup sugar
1/4 cup butter
1 egg
1 1/2 c flour
1 tsp cream of tartar
1/2 c milk
1/2 tsp baking soda
1 cup blueberries
1/2 tsp salt
Cream butter and sugar. Add egg and beat well. Add flour, salt, cream of tartar, milk and baking soda. Fold in blueberries.
Bake in a 9 x 13 x 2 inch pan at 375 degrees for 30 minutes.
Best selling author, Robin Jones Gunn, visits Kitchen Chat to share some exotic dishes and traditions from Hawaii and The Canary Islands. Author of 75 books, Robin features recipes in her novels. Visit her website www.robingunn.com (http://www.robingunn.com)for more information.
Carmelita Caruana, founder of Cook Italy- the longest established full time Bologna cooking school - joins Margaret in the kitchen to share tips and tastes from Northern Italy. Carmelita's essential ingredient to fully enjoy any family meal is to savor each bite. No multi-tasking of the palate. Tune in for a virtual tour of Bologna's markets and bring home the traditions and recipes carefully handed down through countless generations - including a chicken recipe with juniper berries! www.cookitaly.com (http://www.cookitaly.com)
And please share your special traditions via email. margaret@kitchenchat.info (mailto:margaret@kitchenchat.info)
Savor the day!
Feeling tired, cranky or overwhelmed? This show is for you! Rob Wienski, http://going4greatness.net (http://going4greatness.net)/ personal trainer to professional athletes, UR Supermodels, CEOs and sports teams, motivates us to go for greatness. Tune in for some great exercise and nutrition tips to reduce stress and reduce weight. Rob is offering a special discount to Kitchen Chat listeners for his training sessions.
Are you experiencing some challenges in life right now? If so, this show will encourage you. Dr. Nathaniel Williams, also known as Dr. Nat shares his poignant story of growing up in the foster care system of New York after being orphaned at age five. Given a garbage bag to pack his belongings and separated from all but one of his eleven siblings, he learned first hand how to thrive in life despite one's circumstances. Tune in and hear Dr. Nat's inspiring life story and great take-away lessons for difficult times. Check out his latest book, Attaining Your Personal Best. http://www.nj-williams.com/about.shtml (http://www.nj-williams.com/about.shtml)
What has helped you get through tough times? Please share your thoughts. I would love to hear from you.
Culinary couple Christopher and Kathryn Matthews discuss their epicurean adventures on this week's Kitchen Chat. Christopher, a wine expert who has been a featured guest on Martha Stewart' Radio's Living Today show even shares his family's recipe for Buttermilk Pie. Kathryn, an independent lifestyles writer who has contributed to New York Times, O Magazine, Bon Appetit, Town and Country and many other media outlets is a graduate of the French Culinary Institute of Manhattan's La Technique. From local farmers markets to vineyards in the south of France, Christopher and Kathryn share their insights into healthy lifestyles and delicious destinations on their blog:: www.upstatedowntownny.com (http://www.upstatedowntownny.com)
At age eighteen, Jon Catlin shares his life lessons learned along the trails of becoming an Eagle Scout. Hear how his service project to help the people of Crow Creek Reservation in South Dakota changed the course of his life. Enjoy a four ingredient recipe for campfire cobbler.
This brilliant young man who has taken summer college undergraduate courses at Harvard, Yale and Northwestern will be a freshman at University of Chicago. Jon provides excellent insight into preparing for college and how to make an application stand out. Visit his blog: www.collegereviewbyj-cat.blogspot.com (http://www.collegereviewbyj-cat.blogspot.com)It's a great resource for parents and high school students.
Bestselling author, Rachel Hauck (http://rachelhauck.com/)shares her ingredients for writing great stories. And she gives us a sample of what it's like to write books with country singer, Sara Evans. Rachel chats about her latest book, The Wedding Dress set in my hometown of Birmingham, Alabama. Do you have a great Wedding Day tip to share with any brides-to-be? Please contact me in my kitchen! I'd love to hear from you: margaret@kitchenchat.info (mailto:margaret@kitchenchat.info)Savor the day!
Tom Powers aka gastrotommy http://gastrotommy.net (http://gastrotommy.net)/the-story takes us behind the scenes of some great restaurants and vineyards. A successful restaurateur and an acclaimed sommelier, Tom appreciates where it all began – in the kitchen cooking with his mother. Tune in for Tom’s tips on how to become a great home chef. And don’t miss his recipe for chicken potpie!
Louise Sattler brings her family's delicious recipe for Noodle Kugel into my kitchen. She chats about her passion for American Sign Language and how it can be a great and easy tool for you! www.signingfamilies.com (http://www.signingfamilies.com )Louise also shares her tips for starting a new business and encourages everyone to connect via 411Voices, a group of experts ready to connect with you. www.411voices.com (http://www.411voices.com)
Aunt Ruthie’s Noodle Kugel (A recipe that has been passed on through the generations. This recipe is a traditional food in our house to be served on the Jewish Holy Days or Chanukah)
6 ounces or more of medium egg noodles
3 eggs
1-pint cottage cheese
½ pint sour cream
¼ pound of butter
1 tsp. Vanilla
½ cup of sugar
½ cup of raisins
2 or 3 grated apples
Cinnamon to taste
Melt butter in a large 9x12 pan. Add cooked noodles and mix with butter. Mix all other ingredients in a separate bowl. Add to the noodles. REFRIGERATE for at least one hour. Then cook at 350 degrees for 70 minutes. Aunt Ruthie always added crushed Corn Flakes on the top before baking. I usually leave them off. You also can add pineapple in addition to the other fruit. This was a variation she made.
ENJOY!!
Expert Beth Engelman aka "Mommy on a Shoestring" shares tips on how to prevent your child from losing up to two months of what was learned during the school year. With recipes for "fraction popsicles" your child will discover that math can be a delicious summer treat! Learn fun projects for all ages that will feed the brain and help entertain--and all on a shoestring budget! For more great ideas, visit Beth's website: http://www.mommyonashoestring.com/ (http://www.mommyonashoestring.com/) and check our her article in Make It Better http://makeitbetter.net/family/parenting/3096-4-summer-activities-to-strengthen-math-skills (http://makeitbetter.net/family/parenting/3096-4-summer-activities-to-strengthen-math-skills)