Celeb for September & October 2016
Bastianich at the 2014 Texas Book Festival.
BornLidia Giuliana Matticchio
February 21, 1947 (age 69)
Pola, Italy (now Pula, Croatia)
Lidia Giuliana Matticchio Bastianich (Italian: Iˈliːdja matˈtikkjo baˈstjaːnitʃ]; born February 21, 1947) is an Italian-born Americancelebrity chef, television host, author, and restaurateur. Specializing in Italian and Italian-American cuisine, Bastianich has been a regular contributor to public television cooking shows since 1998. In 2014, she launched her fifth television series, Lidia’s Kitchen. She owns several Italian restaurants in the U.S. in partnership with her daughter Tanya Bastianich Manuali and her son, Joe Bastianich, including Felidia (founded with her ex-husband, Felice), Del Posto, Esca, and Becco in Manhattan; Lidia’s Pittsburgh in Pittsburgh, Pennsylvania; and Lidia’s Kansas City in Kansas City, Missouri.
Lidia Bastianich was born Lidia Giuliana Matticchio on February 21, 1947, in Pola, formerly Italian (now a city in Croatia), but made a part of Yugoslavia according to the February 10, 1947 Paris Peace Treaty with Italy. She is the daughter of Erminia (Pavichievaz) and Vittorio Motika. Her family is of both Eastern European and Italian descent.
Living nine years under MarshalTito’s Communist regime in Yugoslavia, during which time her name was changed from Matticchio to Motika by the Yugoslav authorities, her father, Vittorio, in 1956 sent his wife and their two children to visit relatives in Trieste, Italy, while he remained in Istria to comply with the government’s mandate that one member of a family remain in Yugoslavia to ensure that the rest would return. Hours later, Vittorio himself left Yugoslavia under cover of darkness and crossed the border into Italy. Their departure was part of the larger Istrian exodus.
The Matticchio family reunited in Trieste, Italy, joining other families who had claimed political asylum from Communist Yugoslavia starting in 1947, many of whom remained in refugee camps throughout Italy for years. For the Matticchio family, the Risiera di San Sabba camp was one that had been an abandoned rice factory in Trieste that had been converted to a Nazi concentration camp during World War II and partially destroyed towards the end of the war, the Risiera di San Sabba. According to Bastianich in a Public Television documentary, although a wealthy Triestine family hired her mother as a cook–housekeeper and her father as a limousine driver, they remained residents of the refugee camp. Two years later, their displaced persons application was granted to emigrate to the U.S. In 1958, the Matticchio family reached New York City. The 12-year-old Lidia and her family moved to North Bergen, New Jersey, and later Queens, New York.
Bastianich gives credit for the family’s new roots in America to their sponsor, Catholic Relief Services:
“Catholic Relief Services’ brought us here to New York; we had no one. They found a home for us. They found a job for my father. And ultimately we settled. And I am the perfect example that if you give somebody a chance, especially here in the United States, one can find the way.”
Bastianich started working part-time when she was 14 (the legal age for a work permit), during which time she briefly worked at the Astoria bakery owned by Christopher Walken’s father. After graduating from high school, she began to work full-time at a pizzeria on the upper west side of Manhattan.[dead link]
At her sweet sixteen birthday party, she was introduced to her future husband, Felice “Felix” Bastianich (born Bastianić), a fellow Croatian immigrant and restaurant worker fromBrovinje in the Labinstina peninsula of the East coast of Istria, Croatia just north of Koromačno. The couple married in 1966 and Lidia gave birth to their son, Joseph, in 1968. Their second child, Tanya, was born in 1972.
From Queens to Manhattan (1971–1981)
In 1971, the Bastianich couple opened their first restaurant, the tiny Buonavia, meaning “good road”, in the Forest Hills section of Queens, with Bastianich as its hostess. They created their restaurant’s menu by copying recipes from the most popular and successful Italian restaurants of the day, and they hired the best Italian-American chef that they could find.
After a brief break to deliver her second child Tanya, in 1972 Bastianich began training as the assistant chef at Buonavia, gradually learning enough to cook popular Italian dishes on her own, after which the couple began adding traditional Istrian dishes to their menu.
The success of Buonavia led to the opening of a second restaurant in Queens, Villa Secondo. It was here that Bastianich gained the attention of local food critics and started to give live cooking demonstrations, a prelude to her future career as a television cooking show hostess.
In 1981, Bastianich’s father died, and the family sold their two Queens restaurants and purchased a small Manhattan brownstone containing a pre-existing restaurant on the East Side of Manhattan near the 59th Street Bridge to Queens. They converted it into what would eventually become their flagship restaurant, Felidia (a contraction of “Felice” and “Lidia”). After liquidating nearly every asset they had to cover $750,000 worth of renovations, Felidia finally opened to near-universal acclaim from their loyal following of food critics, including The New York Times, which gave Felidia three stars.
Although Lidia and Felice sent their two children to college without expectations that either would go into the restaurant business, Joseph, who had frequently done odd jobs for his parents at Felidia, gave up his newly launched career as a Wall Street bond trader and in 1993 convinced his parents to partner with him to open Becco (Italian for “peck, nibble, savor”) in the Theater District in Manhattan. Like Felidia, Becco was an immediate success and led to the opening of additional restaurants outside New York City, including Lidia’s Kansas City in 1997, and Lidia’s Pittsburgh.
In 1993, Julia Child invited Bastianich to tape an episode of her Public Television series Julia Child: Cooking With Master Chefs, which featured acclaimed chefs from around the U.S., preparing dishes in their own home kitchens. The guest appearance gave Bastianich confidence and determination to expand the Bastianich family’s own commercial interests. After many disagreements about the direction their entrepreneurial and personal lives had taken — most notably the pace of the expansion and character of their business — Lidia and Felice divorced in 1998. Bastianich continued expanding her business while Felice transferred his shares in the business to their two children. He died on December 12, 2010.
By the late 1990s, Bastianich’s restaurants had evolved into a truly family-owned and operated enterprise. Bastianich’s mother, Erminia Motika, maintained the large garden behind the family home, from which Bastianich chose ingredients to use in recipe development. Joe was the chief sommelier of the restaurant group, in addition to branching out into his own restaurant line with friend and famed Italian chef Mario Batali. Bastianich’s daughter Tanya Bastianich Manuali used her Ph.D in Italian art history as the foundation for a travel agency partnership with her mother called Esperienze Italiane, through which Tanya and friend Shelly Burgess Nicotra (Executive Producer of Bastianich’s television series and head of PR at Lidia’s Italy) offered tours throughout Italy. Tanya’s husband, attorney Corrado Manuali, became the restaurant group’s chief legal counsel.
In 2010, Bastianich and her son partnered with Oscar Farinetti and Mario Batali to open Eataly, a 50,000-square-foot (4,600 m2) food emporium in Manhattan that is devoted to the food and culinary traditions of Italy. Bastianich offers culinary and gastronomy classes to the public at Eataly’s school, La Scuola. Eataly’s motto is “We sell what we cook, and we cook what we sell”. Eataly is now opened in Chicago and São Paulo, Brazil.
The fall of 2010 also marked the debut of Lidia’s Kitchen, an exclusive line of commercial cookware, and serving ware for QVC. Along with her daughter Tanya, and son-in-law Corrado Manuali, Bastianich launched Nonna Foods as a platform to distribute an array of both existing and new LIDIA’S food products. Nonna Foods has 9 cuts of pasta and 7 varieties of sauces available nationwide. Together with her son Joseph, Bastianich produces award-winning wines at Bastianich Vineyard in Friuli and La Mozza Vineyard in Maremma, Italy.
In 1998, Public Television offered Bastianich her own television series which became Lidia’s Italian Table. It established her as a fixture in the network’s line-up of cooking-shows. Since then she has hosted additional public television series, including Lidia’s Family Table, Lidia’s Italy, Lidia’s Italy in America, and Lidia’s Kitchen. She received an Emmy in 2013. She also hosted a series of hour-long Public Television specials called Lidia Celebrates America. Bastianich ends each episode of her show with an invitation to join her and her family for a meal, Tutti a tavola a mangiare! (Italian for “Everyone to the table to eat”).
In 2000, Bastianich participated as a celebrity judge on MasterChef USA, an adaptation of the BBC MasterChef (UK TV series). Her son, Joseph Bastianich, would later go on to star as a celebrity judge on the Gordon Ramsay version of MasterChef, and also on the Italian version. Lidia has served as one of the three judges on Junior Master Chef in Italy since 2014. The second season was released in April 2015.
For the 2010 holiday season, her new television production company, Tavola Productions, created an animated holiday children’s special for Public Television “Lidia’s Christmas Kitchen: Nonna Tell Me a Story” to go along with the book by the same title that was written by Bastianich.
Bastianich has authored several cookbooks to accompany her television series:
La Cucina di Lidia
Lidia’s Family Table
Lidia’s Italian-American Kitchen
Lidia’s Italian Table
Lidia’s Italy in America
Lidia Cooks from the Heart of Italy
Lidia’s Italy in America
Lidia’s Commonsense Italian Cooking
Nonna Tell Me A Story
Nonna’s Birthday Surprise
Lidia’s Egg-Citing Farm Adventure
Lidia’s Mastering the Art of Italian Cuisine
In 2014, three Tavola productions- Lidia’s Kitchen, Lidia Celebrates America, and Amy Thielen’s Heartland Table on the Food Network were nominated for a James Beard Award. She is also the winner of the 2013 Emmy for Outstanding Culinary Host
Bastianich lives in Queens, New York, with her mother, Erminia Motika. Bastianich’s own kitchen has served as the stage set for all four of her television series, and the garden that Erminia maintains provides many of the ingredients featured in the shows. Erminia, who answers to “grandma,” frequently serves as a sous-chef in various episodes of the television series.
Joe Bastianich occasionally appears in his mother’s series to offer wine expertise. He, his wife Deanna, and their three children live in Greenwich, Connecticut.
Tanya Bastianich Manuali, with her husband Corrado Manuali and their two children, lives just a few blocks away from her mother. Tanya is integrally involved in the production of Lidia’s public television series as an owner and Executive Producer of Tavola Productions, and is active daily in the family restaurant business.
In an interview by American Public Television, Bastianich spoke of how important it is for her to pass on family traditions:
“Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from.
Veterans and active-duty military are welcomed to free coffee, donuts, burgers, pizza, ice cream, and more on Veterans Day, Tuesday, November 11.
Starbucks, Hooters, Krispy Kreme, Olive Garden, Friendly’s, Chili’s IHOP, and TGI Friday’s are among the many national restaurant chains celebrating Veterans Day 2014 with freebies for vets and active military (and sometimes their family members as well).
In addition to free food, veterans and active members of the military are being thanked on Veterans Day with free haircuts (at Great Cuts) and free admission to popular attractions (Colonial Williamsburg, Harley-Davidson Museum, Boston Duck Tours, etc.). For that matter, everyone gets free admission to national parks on Veterans Day.
For a more comprehensive list of military freebies and discounts—some of which are valid beyond just Veterans Day—check out Military.com. Read next: All the Places Veterans Can Eat & Drink Free on Veteran’s Day This Year
As for Veterans Day food deals, the 20 freebies below are for veterans and active members of the military and generally come with the requirement that the customer is able to produce military ID or shows up in uniform. Unless otherwise stated, the deals are in effect only on Tuesday, November 11.
Applebee’s: A choice of seven different meals on the house (beverages and gratuity not included).
Bob Evans: Free all-you-can-eat hotcakes.
California Pizza Kitchen: A free entrée from special menu.
Cheeseburger in Paradise: Free All American Burger and fries.
Chili’s: Free meals from a special menu.
Denny’s: Free build-your-own Grand Slam Breakfast from 5 a.m. to noon.
Friendly’s: Free Big Two Do breakfast or free All American Burger meal for lunch or dinner.
Golden Corral: A “thank you” dinner and fundraiser will take place on Monday, November 17, and veterans and active-duty military are welcomed to a free buffet and beverage from 5 p.m. to 9 p.m.
Handel’s Ice Cream: Free single-scoop ice cream cone
Handel’s Ice Cream: Free single-scoop ice cream cone.
Hooters: Free entrée (up to $10.99 value) with any drink purchase.
IHOP: Free order of Red, White, and Blue pancakes anytime between 7 a.m. and 7 p.m.
Krispy Kreme: Free small coffee and a donut.
LaMars Donuts: Free 12 oz. coffee and a donut.
Olive Garden: Free entrée from special menu.
On the Border: Free “create your own combo” meal.
Shoney’s: Free All American Burger.
Starbucks: Veterans and active military and their spouses each get a free tall coffee.
TGI Fridays: Free lunch from 11 a.m. to 2 p.m.
Texas Roadhouse: Free lunch from special menu.
Tim Hortons: Free donut, anytime during the day.
For more Veterans Day special coverage, check out MONEY’s Military Heroes.
The Military Family That Changed How I Sing “See You Again”
Yes, I Really Catch Pythons to Treat My PTSD
What It’s Like to Tell War Stories Through Dance
By Brad Tuttle
20 Restaurants Where Veterans Eat Free on Veterans Day
What will you be making this Labor Day weekend? If you’re looking for a Labor Day party in your area—a food festival, perhaps?—then you’ve come across the right article as we will highlight some popular Labor Day 2016 festivals in areas like Chicago and Louisiana.
Labor Day Louisiana
New Orleans City Park is hosting a seafood festival with live music and cocktails and it promises to provide fun for the whole family. Louisiana has a long history of dishing out delicious seafood, so over the Labor Day weekend this festival is a chance to dive in and get a taste of what the South has to offer.
This year’s vendors include Acme Oyster House, Galatoire’s, Red Fish Grill, and Lüke, to name a few.
There will also be live band performances running from September 2 to 4. Performers include Darcy Malone and the Tangle, Tank and the Bangas, and Big Easy Playboys.
As for events, you will find an art village where you can check out local artists and a cooking pavilion where celebrity chefs will teach you how to whip up delicious meals.
Labor Day Chicago
If you’re in the Windy City this weekend, be sure to check out the Great American Lobster Fest at Navy Pier. The festival is in its third year and not only will it showcase lobster cooked in more ways than you can imagine,
but it will also feature steak, activities for the whole family, and live music.
With tons of vendors and things to do, the only question you’ll have to ask yourself is: where do you begin to celebrate Labor Day in Chicago?
Other Seafood Festivals Labor Day Weekend
In Guntersville, Alabama, you can enjoy gumbo, shrimp, crawfish, and much more during a seafood festival running Friday and Saturday.
The second annual Raleigh Seafood Festival will also get underway this weekend in Raleigh, North Carolina. This is a two-day family-friendly event where everyone can enjoy different varieties of seafood along with live bands.
Lastly, in Maine you can enjoy the Eastport Salmon and Seafood Festival, which will include a farmers’ market, art show, nighttime movies, and, of course, seafood!
As you can see, if you have an appetite for seafood then Labor Day weekend is where it’s at. Numerous seafood festivals will get underway this weekend, along with other Labor Day food celebrations and parties.
Check your local listings to see what’s going on in your neighborhood and head out to a Labor Day weekend party to try something new.
By Emily Lunardo
Labor Day Weekend Seafood festival 2016: Chicago, Louisana and Other Areas.
Jewish Italian chef and cooking teacher Silvia Nacamulli doesn’t believe in keeping particular recipes in the family, and as she collects the vegetables for eggplant Parmigiana or fried matzo fritters with pine nuts and orange zest, she is constantly thinking of how she can make the recipe easier for her students to follow. “I’m someone who very much believes in not keeping your recipes secret,” said Nacamulli, who grew up near Rome and now gives cooking lessons at the Jewish Community Centre in London and other locations throughout the city. “Your hands are your secret.” Although Nacamulli spends most of the year in England with her husband and their twin girls, she regularly returns to Italy for both work and to see family.
In 2008, she started taking groups to Tuscany and Umbria for weeklong cooking seminars in which they put together menus using local ingredients and learn about different wines. She has had people travel from the U.S., Israel, Canada and South Africa to learn about Jewish Italian cooking in the spots where the food and traditions originated.
For Nacamulli, Jewish cuisine is indistinguishable from her family’s history in Italy — meatballs, risottos and pasta are all recipes that have been handed down over centuries of being forced to make do with cuts of meat other people threw away and relying on local produce to fit more restrictive Jewish dietary laws.
“I grew up not knowing what gefilte fish or kugel or hamantasch was,” said Nacamulli, who wants to pass on the traditions of Jewish Italian cooking to people who may have otherwise had a very narrow view of Jewish cuisine. Students are often shocked to discover just how “Italian” and Mediterranean recipes that are traditionally Jewish can be.
Having completed her master’s degree in the politics of the global economy, Nacamulli took a somewhat unconventional route to becoming a teacher. While she grew up in a family that loved cooking and eating, it took her some time working with computers in the early days of the Internet before she realized that what she really loves is sharing the recipes she grew up with to others. She then completed an internship at one of Yotam Ottolenghi’s restaurants in London and became inspired by food that comes with a personal connection. “What I teach is really my home, what I grew up with, my traditions,” she said. Today, a diverse group of people sign up for Nacamulli’s classes in London and Italy — both Jewish and non-Jewish, teenagers and retirees. She likes to start each session with some background on food in the region, whether it be the history of pumpkins or the way Jewish people in Italy have adapted traditional dishes, such as substituting goose for porchetta or making a vegetarian lasagna instead of using Bolognese sauce. Then students get elbow deep in the actual cooking process while Nacamulli keeps an eye on them as they knead pasta for homemade gnocchi or heat oil for deep-fried artichokes filled with chocolate, a perennial favorite. She tries to tailor each class to what her students most like to prepare and is pleased that no meal turns out quite the same way. “There’s not necessarily a right and wrong way of cooking, unless you use salt instead of sugar,” said Nacamulli. “There’s palate and there’s taste buds and whatever works for someone.” In fact, students often improvise with ingredients — making lasagna with mushrooms in some cases and spinach in others — and learn how to adapt the recipes when they prepare them at home. The open approach to cooking is similar to the variations that Italian Jewish cuisine has taken over the years, Nacamulli said. She has now been teaching cooking for nearly 15 years, but she didn’t realize just how much she relied on intuition and the senses with her students until she started writing the recipes down for a cookbook she plans to finish by the end of 2016. “I very much enjoy the interaction and the sharing,” said Nacamulli, who believes that an appreciation of food does not necessarily need to be instilled from childhood. Some students come from families, like hers, with a generational love of food, while others spend most of their adult lives ordering takeout — but as each type of student becomes more confident in recreating a simple recipe without instruction, Nacamulli experiences a certain pride in knowing that people will continue eating this type of food. After spending more than 19 years outside her native Italy, she feels a responsibility to pass Jewish Italian cooking on to new generations of foodies. “It’s not a mantra. People come for pleasure….” said Nacamulli. “Let’s make the best of that wanting part.”
By Veronika Bondarenko
Students Flock To Jewish-Italian Cooking Class
JACQUES PEPIN CELEB FOR NOVEMBER & DECEMEBER 2016
Jacques Pepin is a chef and the host of cooking shows on public television. He is also an author, columinist and former guest judge on the Bravo show Top Chef.
Jacques Pépin was born in France in 1935, and first apprenticed in a kitchen at the age of 13. After training in Paris, he moved to the United States, where he worked as a chef in top restaurants, and later as a research director at Howard Johnson’s and a restaurant owner. He began hosting cooking shows in the 1990s, and won an Emmy Award for a series with Julia Child. He’s written more than 20 books and continues to host shows on PBS.
Jacques Pépin was born on December 18, 1935 in Bourg-en-Bresse, France, 35 miles north of Lyon. He was the second of three sons born to Jeanne and Jean-Victor Pépin, and cooking was in his blood. His mother was a chef and his parents owned a restaurant, Le Pelican, where Pépin worked in the kitchen after school. He quit school at age 13 to apprentice in a kitchen, and he learned to cook by watching and imitating the chef.
At 17, Pépin moved to Paris. He quickly began working in some of the best restaurants of the time, training under Lucien Diat at the Plaza Athénée, then moving on to Maxim’s and Fouquet’s. In 1956, he worked as a chef for the French Navy. A friend of Pépin’s, who worked for France’s secretary of the treasury, then led him to a position as personal chef to three heads of state, including Charles de Gaulle, from 1956 to 1958.
In 1959, Pépin came to the United States. He planned to stay just a few years, but fate would take him down a different path. He fell in love with New York, met James Beard and Julia Child, and got a job at Le Pavillon, one of the best French restaurants of its day. After a few years, Pépin was hired by Howard Johnson, a regular customer, to help develop the line of foods for Johnson’s restaurant chain. Pépin spent nearly 10 years as the director of research and new development for the chain, while simultaneously earning his Bachelor of Arts degree and then his Master of Arts degree in French literature at Columbia University.
Pépin quit Howard Johnson’s to open a soup restaurant, La Potagerie, in 1970, which closed in 1975. In the mid-1970s, he was in charge of food operations for the newly opened World Trade Center. In 1988, he became Dean of Special Programs at the French Culinary Institute, which changed its name to the International Culinary Center in 2006. In addition to planning and implementing special events and programs at the school, he continues to provides regular cooking demonstrations and student consultations.
In 1993, Pépin and Julia Child recorded a culinary TV special for PBS, Cooking in Concert, at the Performance Center at Boston University. They collaborated on another special a few years later, which led to a 22 episode series, Julia and Jacques Cooking at Home. The show won the James Beard Foundation award for best national cooking show in 2001, as well as a Daytime Emmy Award that same year.
Cooking at Home wasn’t Pépin’s first television series. In 1997, he hosted Jacques Pépin’s Cooking Techniques, and two series in 1998 with his daughter, Claudine: Jacques Pépin’s Kitchen: Cooking with Claudine and Jacques Pépin’s Kitchen: Encore with Claudine. His other TV programs include Jacques Pépin: Fast Food My Way, Jacques Pépin: More Fast Food My Way and The Complete Pépin. He currently hosts Essential Pépin, his 13th TV series, as well as his newest show, Jacques Pépin Heart & Soul, which aired in September 2015.
Pépin had a long-running column in The New York Times, and now writes a quarterly column for Food & Wine magazine. He has written more than 20 cookbooks, many of them companions to his public television shows, and his memoir, The Apprentice: My Life in the Kitchen, was published in 2003. Pépin has also appeared as a guest judge on the Bravo series Top Chef.
Pépin married his wife, Gloria, in 1966, and they live in Madison, Connecticut. He has one daughter, Claudine, and one grandchild, Shorey. He has been awarded the French government’s highest honor and holds the title of Chevalier de L’Ordre National de la Legion D’Honneur, or “Knight of the National Order of the Legion of Honor.”
In March 2015 Pépin suffered from a minor stroke but was expected to make a full recovery.
JOURNEY OF A FILMMAKER ON
A FOOD QUEST TO
SUNDANCE FILM FESTIVAL
I John Christian, Jr. had just return from Tijuana, Mexico, from location scouting for another movie. My good friend and fellow documentary filmmaker Andrea Ureno was setting up our journey to Park City, Utah for Sundance Film Festival, 2003. I was getting myself ready by reading my film festival book on how to enjoy my experience at a film festivals and restaurants to dine at, by “Film Threat” author Chris Gore. A week later Andrea and I were on our way to Sundance Film Festival, 2003. in Park City, Utah.
Short animated film
Soup and Chives”
See recipe at
Recipe Section #3
Before the journey to Sundance film festival, 2003. Andrea and I had worked on several film projects together. We’ve always ate our meals of “Potatoe Chowder Soup with chives” at ” Black Angus” restaurants. It always help us get our creative juice following. Here is one of the film projects we worked on call “Day Dreamer.” We discuss over “Day Dreamer” project while having “Potatoe Chowder Soup and Chivies.” Another project we did together was a TV soap opera title “Murder in Cadillac Mansion” for a TV series title “Evening Magazine” that I produced. Again we ate more “Potatoe Chowder Soup and Chives.” The TV series “Evening Magazine” was shown on Pasadena Ca. Cable Access TV station on Friday night’s. Here is a scene from the series “Evening Magazine” that featured “Murder in Cadillac Mansion” soap opera mini movie. Andrea, appeared in the soap opera mini movie scene as Susan Cadillac, Miss Little Lake.
“Murder In Cadillac Mansion”
A scene from TV series
mini movie “Murder in Cadillac
“Bean & Cheese Burritos”
See recipe at
Recipe Section #4
I wrote and directed the soap opera mini movie “Murder in Cadillac Mansion.” So after doing that soap opera mini movie I ate alot of bean and cheese burritos at Rick’s Burger Restaurant in the city of Alhambra,Ca. Because I wanted to do a bigger and better movie. So I got a job with bigger and better TV stations, dubbing houses and post production companies to better my skills. I even work for Fox Sports Network in Beverly Hills, Ca. and Disney Channel in Burbank, Ca. Then the digital age came along and change things for filmmakers for the better. I realize with all the new digital camera’s, digital editing software, animation software, special effect makeup and visual effects. I can take my movies to the next level. At the same time websites started putting stamp size video screen on their websites. So people can view other people video’s on their computer screen. After seeing all of that, I wanted to be apart of this new media revolution. So on a vacation trip to the U.S.V.I., I filmed a local festival clown group performing in their local parade. Being there in the U.S.V.I. waiting for my perfect camera video shot. I ate some great tasting johnny cake at a festival village booth.
Festival Clowns Performing
Filmmaker, John Christian, Jr.
Fried Johnny Cake
See recipe section #1
I then place my clown video on the website that I shared with my fellow filmmakers Jon Edwards and Fred Miller of indienation.com. That gave me the motivation to make my movie “Transit Angel” for film festivals and to place on the internet for sale. My partners of indienation.com was ahead of me in making their movies. Anyway, I started filming my “Transit Angel” movie at a rapid pace with the help of indienation.com partners. Because our movie budget wasn’t that big. And, we needed it to feed the cast and crew to filmed car scenes, fight scenes, creature scenes, subway scenes and train scenes. My friends, cast and crew ate a varity of pizza’s to get the energy to do the job. The one pizza I love eating was the cheese pizza.
My good friend and fellow documentary filmmaker Andrea Wrede Ureno, plan the trip to Sundance Film Festival. Andrea, had work out all the details getting to Sundance. And, now she and I was on our way to Sundance Film Festival, 2003 with my supernatural movie “Transit Angel.” I also had a food quest to do in Park City, Utah at Sundance Film Festival. It was to find the biggest bean and cheese burrito in Park, City Utah.
Photos of Production crew and cast members at work on “Transit Angel” movie in Hollywood hills.
A scene from “Transit Angel” supernatural movie.
See recipe section #1
To be continued…..
Cookingontv.net, Staff Writer
You can order “Transit Angel” supernatural movie at www.amazon.com.
9 cancelled Food Network shows you forgot you loved
Food Network has brought all kinds of chefs into our living rooms over the past 23 years, and with it, some unforgettable shows. Whether they inspired you to get cooking—or just made you really, really hungry—here are the ones we wish would make a comeback.
Emeril Lagasse came to Food Network in 1995 with his cooking show Essence of Emeril. The chef offered recipes in experimental Creole, AKA the “New New Orleans” style he had become known for in the early ’90s. Around this time, he’d made a name for himself at the legendary New Orleans restaurant Commander’s Palace, his own restaurant Emeril’s, and through his cookbook, Emeril’s New New Orleans Cooking.
He made even more of a splash, however, in 1997 with his energetic live show—which also featured a studio audience and house band, as well as musical and celebrity guests—Emeril Live. This is the show that spawned the inimitable catchphrases Lagasse would use when seasoning his food: “Bam!” “Oh yeah, baby!” “Kick it up a notch!”
If you need more Emeril in your life, he now has a show on the Cooking Channel, Emeril’s Florida, where he traverses the Sunshine State in search of traditional, contemporary, and unique flavors.
In an age of speedy time-lapse cooking videos, it’s almost difficult to imagine the premise of Cooking Live with Sara Moulton—in which the former executive chef of Gourmet Magazine did, in fact, cook live on the air, taking calls from viewers as she went—but the show was incredibly successful when it ran from 1996 to 2002, then again briefly in 2003 and 2004, producing more than 1,200 episodes. People loved her simplification of usually difficult recipes, and she became one of Food Network’s first mega-stars.
Moulton now hosts “Sara’s Weeknight Meals” on public television and is the author the “Kitchen Wise” Associated Press column. She released her most recent cookbook, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better, earlier this year.
After the niche food world learned of Mario Batali’s skill in the early ’90s with successes at restaurants Rocco’s and Po, the rest of the country was introduced to him in Molto Mario. Debuting in 1997, the show ran on and off until 2010. It featured Batali in his element, whipping up dishes from various parts of the Italian peninsula that he’d later become known for at his now-celebrated restaurants across the country and the world.
If you miss Molto Mario, you can catch the redheaded celebrity chef on Moltissimo, a biweekly series on Vice’s Munchies, where he entertains friends and celebrity guests as he did on the beloved Food Network show.
Host Ming Tsai actually began his television cooking career while filling in for Sara Moulton during a week she was absent. His own show, East Meets West, premiered not too long after in 1998—the same year, incidentally, that his Wellesley, MA restaurant Blue Ginger earned a nomination for Best New Restaurant from the James Beard Foundation.
On the show, Tsai shared recipes in his signature style, combining both Asian and European influences. His success continued from the restaurant to the show, which earned a Daytime Emmy win. East Meets West went off the air in 2003, but Tsai has been hosting Simply Ming on American Public Television since then, and you can check out some of the most recent episodes here.
Boyish, charming, British Jamie Oliver entered the kitchens and hearts of Americans when his BBC-produced show The Naked Chef first aired in America on the Food Network in 1999. The “naked” in the title, to the chagrin of some, referred not to Oliver but to the way he prepared food: simple, yet rich, meals involving minimal effort. Oliver quickly became a food world sex symbol, and is sometimes credited with getting men more interested in cooking.
Though The Naked Chef ended in 2001, it spawned several other series throughout the years, including Food Network’s own Jamie at Home later on. In the last few years, Oliver has dedicated a great deal of effort on ending childhood obesity—and was made an Honorary Fellow by England’s Royal College of General Practitioners for doing so—most recently by focusing on the problem in a 2015 documentary called Jamie’s Sugar Rush.
The legendary chef had been on television before, of course, but it was beginning on the Food Network in 2000 that he had his very own self-titled show. For five seasons, Puck gave insights into his daily life and traveled around the country exploring different regional cuisines, while also cooking and sharing secrets behind the dishes that made him famous.
Once, he even fulfilled a lifelong dream by welcoming the legendary Julia Child onto his show to help him cook Guinea Fowl. Wolfgang Puck added a little bit of luxury to viewer’s lives, not to mention killer cooking techniques.
Puck won an Emmy for the series in 2002, and eventually hosted or appeared on several more cooking shows. Puck’s restaurants continue to thrive the world over … and no, you probably still can’t get a table at Spago.
Reality show Ace of Cakes followed baker Duff Goldman’s Baltimore cakery Charm City Cakes as he and his team went above and beyond to create utterly amazing cakes for a variety of events each week, sometimes in a matter of days. The storylines focused not just on cake creation and construction, but small business ownership, interpersonal interactions with the team and clients.
Combining Goldman’s backgrounds in metal-smithing and classic pastry-making, these cakes had (and continue to have) everything: sound, movement, smoke. Legend has it the bakery even dreamed up a life-size baby elephant cake once upon a time.
While Ace of Cakes itself ended in 2011 after 10 seasons, Charm City Cakes is alive and kicking in Baltimore and its newest location in Los Angeles. Goldman still appears on a variety of Food Network baking shows, like Worst Bakers in America and the Holiday Baking Championship.
Now this is a show for people who love to eat, featuring where Food Network stars and celebrity chefs love to go on their days off, from breakfast foods to hamburgers to pizza, and more. The restaurants weren’t just luxury establishments in big cities, but also mom and pop shops in tiny corners of America, well-loved independent bakeries, and really any place that just had good food. It humanized favorite Food Network faces, but also gave the viewer the opportunity to go test out some flavors for themselves. The show ran for two years, from 2009-2011, but regularly reruns on the Cooking Channel if you still want to check it out.
9 Nigella Feasts
While British journalist and food personality Nigella Lawson first made a splash in the U.S. with her show Nigella Bites on E! and Style, her Food Network debut came along with Nigella Feasts in 2006. Known for sharing recipes that seem complex but are elegant and simple to prepare, Lawson was known as a host who showed a woman could be approachable, sexy, and a “domestic goddess,” as many call her. Though Nigella Feasts was only ever meant for one season, it was favorably reviewed everywhere from Time to the New York Daily News. Lawson now regularly makes appearances on shows around the world, publishing cookbooks and even a podcast for the holiday season.
BY ELYSSA GOODMAN
Cooks up an empire from scratch
Emeril Lagasse knows the way to a consumer’s heart is through food. With over 2,000 television episodes, 16 cookbooks, and 12 restaurants to his credit, the 52-year-old chef and restaurateur turned his name and culinary prowess into a financial empire that employs 1,700 people.
Long before he became a household name, and his catchphrase “BAM!” became popular, Lagasse was a young chef who worked his way up to the position of general manager at the legendary Commander’s Palace in New Orleans. In 1989, he opened his first restaurant, Emeril’s, and four years later, inked a lucrative television contract with The Food Network, resulting in a 17-year run.
In 2008, Lagasse kicked his business up a notch, joining the Martha Stewart family of brands in a reported $50 million deal ($45 million in cash, and $5 million in stock). Martha Stewart Living Omnimedia (MSO) acquired the assets related to Lagasse’s media and merchandising business, including television programming, cookbooks, and emerils.com website and his licensed kitchen and food products.
Lagasse retained his restaurants and corporate office, which he calls Emeril’s Homebase, and has continued to build a successful brand that includes cookware, tableware, and a line of gourmet food products.
In September, Lagasse premiered his new series, “Emeril’s Table,” on the Hallmark Channel, and released a new cookbook, “Sizzling Skillets and Other One-Pot Wonders.” As he prepares to turn up the heat as a guest judge on the ninth season of the Bravo’s reality show, “Top Chef,” premiering Nov. 2, we asked Lagasse to share his secrets for entrepreneurs who are hungry for success.
Create a culture of loyalty. Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated. I wouldn’t ask any of my employees to do anything I wouldn’t do. And I work as hard, if not harder than the rest of the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves.
My chefs and general managers are responsible for their own restaurants, and they don’t have to worry about issues such as inventory, because we have a director of operations, a director of finance and other staff who handle those jobs at our Homebase. This allows our restaurant staff to concentrate on doing what it is they do best: offering our customers exceptional food and service.
Remember persistence pays off. When I first decided to open a restaurant, I was turned down by several banks. It was the late 80’s and many restaurants were failing. I refused to give up because I knew I had a good concept, so I put together a great business plan that included budgets, the kitchen design, and an analysis of the demographics, to show I was serious, focused and educated. Finally, one of the most conservative banks in the south agreed to give me funding.
Pay it forward. In 2002, I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills and better themselves. In the hospitality business, we can’t grow if we don’t invest today in the children who will be running the industry tomorrow.
Sell without selling out. I knew the chairman of Martha Stewart Living Omnimedia (MSLO) from his previous job, and one day over breakfast we talked about the possibility of Martha expanding and partnering with someone who offered food-related content. I wasn’t looking to sell my brand at the time, but a few days later, her chairman called to say that Martha liked the idea and wanted to partner with my brand.
Celebrities’ secret businesses
After thinking it over, I realized the merger would give my products and food lines the opportunity to grow, while also allowing MSLO to expand beyond a lifestyle brand. I think Martha is one of the smartest and hardest working people in this business, and our partnership has been a great experience.
Look at your company with fresh eyes. I really believe in listening to my customers and building a rapport with them. I have many families who have dined at my restaurants for years. And we continue to provide them with consistency and delicious food made with farm-fresh ingredients. We also try to provide a newness to their unforgettable dining experience.
One of our most requested items is my banana cream pie, but the competition in the restaurant business is too stiff for us not to keep our menus evolving. While we offer a base menu featuring customer favorites, we also change the menu two to three times a year based on the season. And we constantly reinvent new recipes to stay ahead of the game.
Writer: Linda Childers
19 LABOR DAY MEALS
By now you should be all set with sides and desserts, so now it’s time to start thinking about the main event. The old standbys like burger and grilled chicken are great, but Labor Day is a time to pull out the big guns and send off summer right. To that end we’ve got show-stopping grilled mains for every palate, from Peruvian-style chicken sandwiches to whole fish tacos and vegan banh mi. You’ll find all of those recipes and more in our roundup of 21 party-worthy Labor Day mains.
Thick and Juicy Home-Ground Grilled Cheeseburgers
[Photograph: J. Kenji López-Alt]
We can’t say it enough: If you want better burgers, you have to grind the beef at home. Doing it yourself gives you total control over texture (we like a fine grind for grilling) and flavor (while chuck is fine, a mixture of short rib, brisket, and sirloin is better). Meat gets harder to chop as it warms up, so you’ll have the best luck if you chill both the beef and grinder before getting started.
Get the recipe for Thick and Juicy Home-Ground Grilled Cheeseburgers »
[Photograph: J. Kenji López-Alt]
It’s hard to beat a slice of gooey American cheese on a burger, but pimento cheese might come close. We process the spread until just about smooth before putting it on the burgers to help it melt and stay emulsified. To stick with the spicy theme we garnish the burgers with pickled jalapeño slices.
Get the recipe for Pimento-Jalapeño Cheeseburgers »
The Best Grilled Hot Dogs
[Photograph: Joshua Bousel]
Natural casing hot dogs are easy to grill—you could just throw them on the fire and end up with decent results. But for the best flavor and least risk of the skins exploding we recommend simmering the sausages with beer and sauerkraut before quickly charring on the flames.
Get the recipe for The Best Grilled Hot Dogs »
Grilled Bratwurst With Warm German Potato Slaw
[Photograph: Morgan Eisenberg]
The simmer and sear method works especially well for bratwurst, which can be difficult to cook evenly on a grill. In this recipe we make the most of the simmering step by cooking potatoes, onion, bell pepper, and cabbage with the brats. Don’t forget the Dijon, which is sharp enough to cut through the rich slaw.
Get the recipe for Grilled Bratwurst With Warm German Potato Slaw »
Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu)
[Photograph: Vicky Wasik]
Chicken skewers are a cookout staple that can be a little boring, but this recipe is anything but. What sets this chicken apart is nanbansu, a vinegary Japanese sauce made with rice vinegar, mirin, soy sauce, and sugar. Not only does the marinade itself have tons of flavor, but the sugar in it ensures the chicken caramelizes beautifully on the grill.
Get the recipe for Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) »
Peruvian-Style Grilled Chicken Sandwiches With Spicy Green Sauce
[Photograph: J. Kenji López-Alt]
We already have one recipe that we’ve proclaimed the best grilled chicken sandwich, but this Peruvian-style dish gives that one a run for its money. The chicken is marinated with salt, cumin, paprika, black pepper, garlic, vinegar, and vegetable oil before cooking and is served with lettuce, avocado, and a creamy cilantro- and jalapeño-based sauce.
Get the recipe for Peruvian-Style Grilled Chicken Sandwiches With Spicy Green Sauce »
Grilled Spicy Chicken Wings With Soy and Fish Sauce
[Photograph: Shao Z.]
Frying isn’t the only way to cook chicken wings—they come out wonderfully tender and flavorful when grilled. Here we marinate the wings with soy sauce, fish sauce, Shaoxing wine, and spices before cooking them over a two-zone fire—they cook most of the way on the cooler side and crisp up on the hotter side.
Get the recipe for Grilled Spicy Chicken Wings With Soy and Fish Sauce »
Grilled Chicken With Za’atar
[Photograph: J. Kenji López-Alt]
A whole grilled chicken doesn’t need anything more than salt and pepper, but it can serve as a canvas and allow you to play with all sorts of other flavors. I’m partial to coating the bird with za’atar—our homemade version is a mixture of oregano, thyme, savory, sesame seeds, sumac, and salt. Just like with roasting, spatchcocking is the best way to grill poultry.
Get the recipe for Grilled Chicken With Za’atar »
Grilled Blackened Fish Sandwiches
[Photograph: Vicky Wasik]
Seafood might not be your first choice for a cookout, but these blackened fish sandwiches flavored with paprika, oregano, thyme, onion and garlic powder, and cayenne are a guaranteed hit. In Florida blackened fish sandwiches are typically made with grouper, but any firm white fish will work.
Get the recipe for Grilled Blackened Fish Sandwiches »
Grilled Whole Fish With Molho à Campanha (Brazilian Pico de Gallo)
[Photograph: Vicky Wasik]
While you certainly can grill fish fillets (our last recipe proves it), whole fish are even better—the skin protects the meat and keeps it from falling apart. Here we grill whole fish and serve them with molho à campanha, a vinegary Brazilian sauce similar to pico de gallo.
Get the recipe for Grilled Whole Fish With Molho à Campanha (Brazilian Pico de Gallo) »
Whole Grilled Fish Tacos
[Photograph: J. Kenji López-Alt]
Once you are comfortable grilling whole fish, you can start thinking how you want to eat it. In this recipe we flavor the fish with salt, pepper, ancho chili powder, cumin, lime juice, and olive oil and serve it with tortillas, pico de gallo, and fresh vegetables so that guests can make their own tacos.
Get the recipe for Whole Grilled Fish Tacos »
Grilled Shrimp With Garlic and Lemon
[Photograph: J. Kenji López-Alt]
There are a couple secrets to making perfect grilled shrimp. Start by shelling the shrimp and air-drying them with salt and baking soda. Then you’ll want to pack them tightly onto skewers, coat them with oil, and grill over the hottest part of the fire. The result will be tender, juicy shrimp with a great char. You can flavor the shrimp simply with garlic and lemon or toss them with chermoula for a North African twist.
Get the recipe for Grilled Shrimp With Garlic and Lemon »
Chacarero Chileno (Chilean Steak and Bean Sandwiches)
This Chilean steak sandwich pairs the beef with tomatoes and green beans, the latter of which we cook in boiling water until totally tender. Brushing the meat with aioli before grilling encourages even browning. You can add smashed avocado to the sandwich if you want, but we think it’s rich enough without it.
Get the recipe for Chacarero Chileno (Chilean Steak and Bean Sandwiches) »
The Best Carne Asada
[Photograph: J. Kenji López-Alt]
A good marinade is the easiest way to improve your grilled steaks. For carne asada that means chilies, citrus juice, olive oil, garlic, cilantro, cumin seed, coriander seed, and brown sugar. We also mix in soy sauce and fish sauce, two less-than-authentic ingredients that loyal Serious Eaters know are our secret weapons for making food taste more savory.
Get the recipe for The Best Carne Asada »
Muffuletta-Style Grilled Stuffed Flank Steak With Salumi, Provolone, and Olive Salad
[Photograph: J. Kenji López-Alt]
A simple marinade not enough for you? Try rolling your steaks up with flavorful ingredients before grilling. We have lots of combinations to choose from, but my favorite is this muffuletta-inspired version in which we stuff the steak with cold cuts, Provolone, and olive salad.
Get the recipe for Muffuletta-Style Grilled Stuffed Flank Steak With Salumi, Provolone, and Olive Salad »
Grilled Pork Sandwiches With Grilled Plum Chutney and Cabbage Slaw
[Photograph: J. Kenji López-Alt]
If this is going to be the last cookout of the year then you should make it count by grilling as much of the meal as possible. This sandwich pairs grilled pork loin with a grilled plum, scallion, and jalapeño chutney on grilled buns. The miso slaw is the only thing that doesn’t hit the grill—we want to keep the cabbage crunchy to complement the soft chutney.
Get the recipe for Grilled Pork Sandwiches With Grilled Plum Chutney and Cabbage Slaw »
Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce
[Photograph: J. Kenji López-Alt]
You could spend your whole summer just grilling skewers, but if you want to pick just one I’d go with this Balinese satay. The heart of the dish is a vibrant spice paste flavored with turmeric, lemongrass, chilies, and more—we use it to marinate the meat and as a base for a sweet glaze and peanut dipping sauce.
Get the recipe for Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce »
Adobo-Marinated Grilled Pork Chops
[Photograph: J. Kenji López-Alt]
These pork chops get their Filipino flair from adobo, an acidic marinade made with soy sauce, water, and cane vinegar (it’s worth searching for the brand Dati Puti for the most authentic flavor). We marinate the chops between eight and 24 hours before grilling, which tenderizes the meat just the right amount.
Get the recipe for Adobo-Marinated Grilled Pork Chops »
Really Awesome Black Bean Burgers
[Photograph: J. Kenji López-Alt]
I hope the last 18 recipes haven’t made you worry that vegetarians are an afterthought—you shouldn’t need to eat meat to have a delicious Labor Day. In fact, these black bean burgers are so good that they might be more popular than your hamburgers. Be sure to grill these over moderate heat so that they cook all the way through.
Get the recipe for Really Awesome Black Bean Burgers »
Grilled Lemongrass- and Coriander-Marinated Tofu Vietnamese Sandwiches (Vegan Banh Mi)
[Photograph: J. Kenji López-Alt]
Our black bean burgers are only vegetarian—try these banh mi if you’re looking for a vegan option. For a bit of Thai-Vietnamese fusion we fill the sandwiches with tofu flavored with the cilantro-based marinade use to make gai yang, along with vegan mayo and traditional banh mi ingredients like jalapeño, cucumber, and pickled daikon and carrot.
Get the recipe for Grilled Lemongrass- and Coriander-Marinated Tofu Vietnamese Sandwiches (Vegan Banh Mi) »
Grilled Spiced Cauliflower
[Photograph: Joshua Bousel]
The high heat of a grill is well suited to browning and crisping cauliflower, but florets are prone to falling through the grates. Our solution is to slice the cauliflower vertically into thick steaks that we rub with a Pakistani-inspired spice mixture before grilling. Start the cauliflower on the hotter side of the grill, then once the exterior is well-charred move it to the cooler side to finish cooking.
Get the recipe for Grilled Spiced Cauliflower »
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BUILD MY RECIPE
5-Ingredient Recipes for Simple Summer Cooking
GRILLING: TECHNIQUES AND RECIPES
19 Labor Day Side Dish Recipes That Work
CHEF ROBERT RAINFORD
FOOD NETWORK NEWEST STAR
‘License to grill’ chef moving indoors
You probably know Rainford as the star of the Food Network Canada series Licence to Grill. You may not know him as a classically trained French chef, a culinary teacher at George Brown College or a graduate of Toronto restos such as Kensington Kitchen and Senses.
Grill guru Rob Rainford is also a classically trained French chef and a culinary teacher at George Brown College. (KEITH BEATY / TORONTO STAR)
Grill guru Rob Rainford is also a classically trained French chef and a culinary teacher at George Brown College. (KEITH BEATY / TORONTO STAR)
Rob Rainford is coming indoors.
“I want to move toward more mainstream, more inside cooking,” says the TV grillmeister. “It’s to show I have both sides. … For me, a grill is an alternative heat source. I don’t look at it like the barbecue purists.”
You probably know Rainford as the star of the Food Network Canada series Licence to Grill. You may not know him as a classically trained French chef, a culinary teacher at George Brown College or a graduate of Toronto restos such as Kensington Kitchen and Senses.
Although famous for his barbecue skills, Rainford does not seem like a fish out of water as he stuffs, sears and plates veal rib chops in the Star’s test kitchen during a visit last week.
“I learned a lot about grilling by cooking indoors,” Rainford muses as a chop sizzles in a cast iron pan.
“Everybody (in a restaurant) has to work the grill station at one point.”
An all-nighter preparing for a promotional TV appearance is catching up with him, but the chef remains laid back as he talks about his past and future.
Rainford, 43, is a Toronto guy. He was 3 when he arrived from Jamaica with his family. He is the youngest of five siblings. An identical twin 20 minutes older owns a fitness centre in Forest Hill Village and does not cook.
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Theirs was a traditional West Indian household and Rainford tells a familiar immigrant kid story about craving McDonald’s and KFC while rejecting ackee and “stinky fish.”
“I hated that cuisine when I was a kid,” he says. “Now I could kick myself.”
With a working mom, the kids had to help out in the kitchen. Older brother Howard used to do a lot of cooking, and still loves it. Rainford praises him as “the chef without papers.”
Rainford, too, was curious about cooking. That was nipped in the bud at age 11, when he enrolled in a cooking camp and endured the taunts of kids in basketball camp.
“I was ridiculed beyond belief,” he recalls. “Certain things were questioned.”
Early on, it looked as if Rainford’s business would be basketball, not cuisine. “In high school, that was the only true thought in my mind,” he recalls. “I was more than an above-average player.”
Those dreams fell crashing to the floor with a torn patella. “I blew my knee out in the last year of high school,” Rainford says. His game was never the same after that.
Unlucky for him. Lucky for the food world.
Nowadays, golf is his “true passion” in sports, while on the job he is expanding his role as “the working-man’s chef.”
Change is in the air as Licence to Grill has ended a five-season, 104-episode run. Rainford is doing his research for a two-week cooking and cultural safari to South Africa next November (www.marlintravel.ca/rainford). Meanwhile, a pilot has been shot for a new show (but he doesn’t want to jinx it by talking about the title or topic yet). He is also promoting the Rainford Method, a brand of cooking for the average person.
Recipes from top chefs are often mysterious, he says. The Rainford Method deconstructs a complicated recipe by examining at its simpler parts – like looking at the trees that make up the forest. We’re talking stocks, sauces, ingredients prepped in advance.
“I want to answer the whys,” Rainford says. “You have to learn from the ground up.”
Start from scratch, grasp the basics, then embellish, he advises, as he cuts a pocket in another chop, stuffs it with sautéed mushrooms and spinach, rubs it with spices and swathes it in bacon. The chop goes in the oven. It could just as easily go in the barbecue, lid down. Under duress, Rainford has even prepared this dish in a toaster oven.
“I think people should be daring,” he says. “Create your own signature.”
By Susan Sampson
How to Watch Prince Harry and Meghan Markle’s Wedding
Start planning your watch parties now.
MAY 3, 2018
Prince Harry and Meghan Markle’s wedding will be decidedly different from Will and Kate’s extravagant 2011 celebration. They’ll be wed in Windsor Castle, not Westminster Abbey; Meghan’s ring is all diamonds, while Kate’s features a massive blue sapphire; and Harry’s bringing an American into the fold, as opposed to a born-and-bred Brit.
But Prince Harry’s May 2018 wedding will be the same as his brother’s in the only way that really matters (at least to me): it will be televised. Here’s where you can tune in:
The Today show has announced its coverage. On the day of the wedding, commentary will begin on NBC at 4:30 a.m. with Savannah Guthrie and Hoda Kotb reporting live from “an exclusive vantage point overlooking Windsor Castle.”
PBS will also be showing the wedding live. The channel will run a five-part nightly series starting May 14, which will end with a live broadcast of the wedding on May 19.
CBS will start their coverage at 4 a.m. eastern from Windsor. Tina Brown will join Gayle King and Kevin Frazier live. CBSN, CBS’s live-streaming site will also reportedly be broadcasting coverage starting at 4 a.m.
BBC America will be streaming coverage and commentary of the event on May 19. Here’s a link where you can sign in with your subscription or cable account information.
“E! Live From the Royal Wedding” with hosts Giuliana Rancic, Brad Goreski, Sarah-Jane Crawford, and royal expert Melanie Bromley will start at 5 a.m. on May 19. The channel will also have programming like “The Real Princess Diaries: From Diana to Meghan” scheduled in the weeks leading up to the wedding, and are airing a “Royal Wedding Rundown” on Saturday evening, to recap the historic event right after it happens.
While we don’t have a specific link just yet, but we’ll be sure to drop one in as soon as it’s available.
Royal fans turned out in droves to watch Kate walk down the aisle back in 2011, garnering almost 23 million viewers in the U.S. alone. And while one might assume that all royal weddings are televised, it’s not a must. For example, Prince Edward and Sophie Rhys-Jones chose not to broadcast their nuptials back in June of 1999.
Be sure to watch this space for more information on where and when you can watch the big day. We’re already counting down the days!
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How Wolfgang Puck Became A Superstar Chef: His Seven Principles
Chefs are underrated entrepreneurs. To become a successful chef is to launch an offensive against unappealing odds. There’s the question of securing one of the few spots in a reputable restaurant. To start a restaurant, chefs have to find the funding and capital to fund the initiative. And even if they manage to stand up their own restaurant, they are then faced with the abysmal unit economics of the restaurant business.
Any reasoned human-being would advise against such a venture. But many of today’s most celebrated chefs simply refused to do so. Wolfgang Puck is one of those chefs. And I wanted to understand: what kind of mindset does it take to dive into such uncertainty?
Photographer: Christopher Goodney/Bloomberg
Puck, an Austrian-born chef, has launched over 20 restaurants worldwide, has a number of books and television appearances in his 50-year career. But the celebrity chef started his life far, far away from any celebrity, in a small town called Sankt Veit an der Glan, a village so small, Puck refused to even call it a village. “It wasn’t even a village, it was like two farmers and five houses.”
At the age of 14, Puck’s mother began looking around for a job for her son and stumbled on a job as a cook for a hotel. Puck welcomed the idea. He didn’t get along with his stepfather and sought this opportunity to get out of the house. His stepfather, a disparaging character, believed Puck wouldn’t be able to cut it at work and would be back at home in a few weeks. He left home with carrying the weight of his stepfather’s words.
As an apprentice at the hotel, Puck was tasked with doing most of the menial grunt work. One Sunday, a few weeks into his apprenticeship, the hotel restaurant realized they were out of potatoes. There were none left in stock. While there were the likes of 20 apprentices, Puck was singled out as the scapegoat. The chef was furious and fired Puck on the spot. Puck wasn’t sure what to do. He was devastated that his stepfather might be right. Maybe he wouldn’t amount to anything.
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That night, Puck reflected on what he should do. After mulling it over for an hour, in a moment of clarity, he decided he wouldn’t accept the chef’s decision. He would go back the next day. So the next day he arrived at the restaurant and by a stroke of luck ran into another worker. The worker hid Puck in the vegetable cellar to help peel the vegetables.
Three weeks later, the chef found Puck in the den. The chef, outraged that Puck had defied his orders, began yelling in a fury. It was the hotel manager who recognized Puck’s persistence and seized the opportunity. He took Puck and sent him to go cook at a sister hotel. The new environment proved Puck was no failure. He excelled in his new environment, soon becoming one of the top students in his apprenticeship. His studies eventually led him to cook in France at L’Oustau de Baumanière and the highly-reputed restaurant, Maxim’s. But the end goal had always been America.
At 25, Puck set foot in California. It was immediately clear to him that he clashed with the micromanagement style he encountered at the restaurant where he worked. One particular evening, the manager tried to force a menu onto Puck without his input. Puck quit on the spot. At the time, his only plan was to go work for two days a week at a small, no-name French restaurant, Ma Maison. It was unknown and didn’t have many customers. But Puck took to it and thrived in his new environment where he had the creative leeway to cook. It wasn’t long before business at Ma Maison began picking up, soon becoming a sought-after reservation. His success at Ma Maison convinced him to start his own restaurant. That venture is now known as the famous Spago.
Photographer: Richard Vines/Bloomberg
Puck continued to defy the regular rules of engagement and expectations even after he was acquiring prominence in the cooking world. When he announced he was starting his own restaurant, everyone expected him to build a French restaurant resembling Ma Maison. Instead, Spago had very casual, simple food. “It was not a fancy restaurant at all, but the quality of the ingredients was first class.” Puck wanted to create a place where “the food was the star.”
Wolfgang Puck is not your average chef. In his Masterclass, he recounts his unusual story outlines the seven principles that he believed were instrumental in his success and perseverance over the years.
1. Take Risks
“If you want to be successful without taking any risk, it might be very difficult. I took the risk.”
Puck describes the time he opened a restaurant in Las Vegas. “In the first few weeks I thought it was the biggest mistake I ever made. We opened in the beginning of December where every show was closed…The restaurant was empty. I had nine waiters stationed in the restaurant…. So for each waiter, we had one table….I [thought] maybe this time I went too far. There’s no customer who wants to come to our restaurant in Vegas. They have all the big buffets. They’re all you can eat. I remember I used to go home at night….I used to sit on the couch with a bottle of red wine, drunk the whole bottle, and fell asleep in front of the television. [I would wake] up at 6 in the morning all crooked and saying, Oh my God, now I have to go back there again. Three weeks later was New Year’s. It got busy. And now it’s been busy ever since. For twenty years, the restaurant [has been] packed.”
2. Value Creativity
“If you were to ask me today, who do I want? A chef who’s really creative or a chef who just executes? Obviously, to me creativity is the most important thing. And I actually talked to Joe Rohde the other day who used to run the Disney studio. And I said how do you run your studio? What do you have to do for it to be successful? It’s about having creative people in charge.”
3. Always Evolve And Innovate
“It’s not because we’re successful today that we’re going to be successful tomorrow….The restaurants that don’t change, go to the cemetery.”
4. Be Open To Opportunity
Inspired by a customer who would buy the Spago pizzas and freeze them, Puck decided to start a frozen pizza line. “It was hard at the beginning….[But] it was an interesting way of starting a new business.”
5. Be Willing To Succeed Or Fail
“I just love what I do. If you have passion for what you do, if you have passion for learning new things, it’s always so interesting. I find something new and sometimes [you will be] very successful and then sometimes not. I opened in 1990 a big brewery called Eureka. It was a big brewery with a small restaurant. Twenty-five percent of the place was the restaurant. Seventy-five percent of the place was the brewery. We were supposed to make a million cases of beer a year. The restaurant did really well at that time. We grossed $5 million a year. Made $500,000 in profit. But the brewery lost over a million. And then the second year was still the same. Instead of selling a million cases of beer, we sold 30,000. Finally, I had to close the restaurant….It was a really tough decision.
“If you try new things, sometimes they are not successful. Once I opened Eureka and then closed it, I said I stay in the restaurant business. I am not in the beer business, I don’t know it that well. So let’s not do too many different things.”
6. Reinvent Yourself
“We always do something to keep the fire burning….I thought after 15 years at the old Spago it was time to change.” Puck decided to redecorate the restaurant to change the ambiance. And after thirty-four years operations, its last year was the most successful.
7. Balance What Counts
“Success in life doesn’t just mean success in business. You have to have balance. And it took me a while to do that. It wasn’t easy. If you do it too much, you overdo it….At the end of the day, [what] I would like on my tombstone is not ‘he made a good smoked salmon pizza.’ What I would like on it is, ‘he was a great father.’”
At 68, Wolfgang Puck shows no loss of enthusiasm for what he does and no sign of slowing down. Perhaps his most defining quality is his ability to buck conventional wisdom. “I’m always interested in doing things a little differently,” as he stays true to his word and continues to reinvent the dining experience. “There’s something in me that likes to take this risk, who wants to do something different, something I never did before.”
Conventional wisdom suggests that attempting to make a go of a career in an industry as economically treacherous as the restaurant business is financial suicide. But the very people who promote this idea are usually the same people who have never tried it themselves. The economically-minded never let passion propel them and the passionate never let economics stop them.
The economic landscape of so many creative industries deters talented, young people today from entering, especially as the salaries pale in comparison to finance or other high-paying corporate jobs. You can’t ignore passion, though. It gnaws at you if you try to ignore it. It’s a compulsion more than a choice. And the people with the most passion exercise their creativity in finding a financial structure to support it. We should be thankful for that.
Because innovation doesn’t come from people who are driven by money; it comes from people with gusto. Puck is no exception to this rule. “It’s not always about the money. I don’t look at the business [as] first, ‘How much money are you going to make?’ Never. I always look at the business [as], ‘How can I make things better? How can I evolve? How can I stay excited?’”
Article by Stephanie Denning
H U L L B A Y 30th BASTILLE DAY KINGFISH
Sunday morning I woke up and got ready to go too the Kingfish Tournament at Hull Bay. I arrived at Sib’s to catch the safari to take me Hull Bay for the 30th Bastille Day King Tournament. I got to Hull Bay beach to watch fishermen boat’s heading out to the ocean. Two hours later fisherman David Studell felt a tug unlike anything he has experienced in more than two decades of fishing. At the other end of his line was a 45-55 pound fish. That’s a whopper that earned Studell the largest Kingfish prize from the 30th Annual Bastille Day Kingfish Tournament. Studell, said we caught several smaller Kingfish early that day. Studell, first entered the annual tournament in 1992. Studell have tried many times to win the Kingfish Tournament.
As I continue to walk around the festive Hull Bay beach area I learned that Studell easily beat out Nathan Gatcliffe, who was fishing aboard “Double Header 1,” who caught a 26.50 Kingfish. By conlation, Gatcliffe eared the tournament’s best junior angler award catching a total of eight fish weighting 52.50 pounds. Andrea Tromben, fishing aboard “Boston Whaler,” had the No. 3 Kingfish with 24.20-pound catch, with Leo Vincent pulling in a 24-pounder aboard Boston Whaler.
As the day when on candidates for Governor and Senate start appearing at the Hull Bay 30th Annual Kingfish Tournament scene. Sentor Marvin A. Blyden, Gubernatorial candidate Albert Bryan, Governor Kenneth Mapp, Lt. Governor Albert Potter and many other candidates running for Governor and Senator’s. Cool Session Brass, perform the music for the Hull Bay Kingfish Tournament. Reporter Kellie Meyer of CBS USVI and other reporters was there at the Hull Bay King Tournament. Getting back to the Kingfish Tournament, nine Kingfish earned Matt Driscoll, aboard “Double Header 40,” the best captain award. 26 fish total of the tournament’s eligible species won Jonathan Gatcliffe, “Double Header 1,” The best boat award. Raymond Peterson, on Pier Pressure” caught seven fish weighting 88.10 pounds. That earn the best male angler award. Female prize went to Andrea Tromben, that caught a total of six fish for 65.70 pounds aboard Boston Whaler. Isabelle Gatcliffle set a new tournament record while earning the best junior female angler award. Her catch of 75.90 pounds of fish aboard “Double Header 1. The tournament is base around kingfish, different species earned angler cash prizes.
Noah Mydlinski, junior angler fishing aboard “Dogsled,” caught the largest barracuda at 18.85 pounds. Driscoll, aboard the Double Header 40, had the largest bonito with his 6-10-pounder Scott Newland caught the largest mackerel, 5.45 pounder aboard Double Herader 40. Cash, prizes, trophies and winners also received a varity of luxury gifts generously donated by tournament sponsors the island business community. $13,000 was awarded in cash and prizes this year.
Article by: John Christian,Jr.
The Frugal Gourmet
J e f f S m i t h
Jeff Smith, who preached the gospel of food and its joys as “The Frugal Gourmet.”
Before Martha and Emeril, there was Smith, whom Time magazine called “the most visible gourmet” of the 1980s. He was part of an earlier movement to get Americans to spend more time shopping for, preparing and appreciating the pleasures of food. His “Frugal Gourmet” show on PBS, ran for 14 years, from 1983 to 1997.
Every show ended with his trademark sign-off, “I bid you peace.” Seen by an estimated 15 million viewers a week at its height — a huge audience for PBS and a record for a cooking show — the show had its own fan base, the “Frugies.” In 1991, he moved production of the show back to Seattle, where it was shot until it was pulled off the air in 1997, following the rape allegations.
His 12 books sold more than 7 million copies. His first two books were No. 1 and No. 2 on New York Times best-seller lists at the same time, and in less than a decade, by 1992, he had sold more cookbooks than any other single author.
Know for his chatty, down-to-earth style and excitable gestures, Smith’s enthusiasm for food and wine was unbridled and infectious. His nasal voice, which could squeak in the upper octaves with giddiness, was beloved by many and grating to others.
“He got everyone interested in cooking and would take you on a culinary adventure,” said Kathy Casey, a celebrity chef and longtime friend to whom Smith gifted his collection of vintage cookbooks. “He taught me a lot about cuisines and food and traditions that I never would have been able to experience myself. He was always sharing his knowledge.”
He was an epicurean who embraced the culinary traditions of cultures and countries everywhere and brought them to Americans at a time when many such tastes were unknown and exotic. Smith once said he was proud of the Northwest’s role in helping spark that food revolution and that Native Americans here had introduced salmon, berries, shellfish and more to the national palate.
Sol Amon, owner of Pure Food Fish in the Pike Place Market, said Smith was a loyal customer and associate.
“He loved Northwest fish,” Amon said. “He was a great guy and a great booster for our business.”
As his popularity soared on his PBS show, Smith licensed a line of cooking products such as electric mixers, lemon juicers and stovetop smokers.
According to a five-hour interview he gave to former Seattle Post-Intelligencer food writer Jonathon Susskind in December 1991, Smith said his father, Leo, was a hard-drinker who held many jobs, including carnival barker. He divorced Emely Smithabout the time Jeff Smith was 12. Jeff Smith said he never really knew his father.
Emely Smith, of Norwegian descent, supported the family as a hairdresser, saleswoman and at an electronics company. Smith said he learned much of his food knowledge and frugality from his mother, who lived just a block from him in the 1990s.
Smith met his wife, Patty, when he was a graduate theology student and she was a senior sociology major at Drew University in New Jersey. Patty Smith is credited with coming up with the name “Frugal Gourmet.” The couple have two sons, Channing and Jason.
Smith graduated from Lincoln High School in Seattle, then attended Puget Sound College, now the University of Puget Sound, and later became a minister. He became the chaplain at Aldergate Methodist Church, then from 1966 to 1972, at UPS, where he started a cooking class called “Food as Sacrament and Celebration.”
During that period, he also started “The Chaplain’s Pantry,” a gourmet store, and began a cooking show called “Cooking Fish Creatively” on the Tacoma PBS affiliate, KTPS (now KTBC). He also founded a Tacoma deli called The Judicial Annex.
Smith suffered from heart disease and had heart valve surgery in 1981. He once said that he contemplated suicide in 1982 after huge bills from that surgery forced him to sell his businesses, Susskind wrote.
But his big break came soon after, when TV talk show host Phil Donahue featured Smith and his locally published paperback cookbook in 1983. Smith sold 45,000 cookbooks by mail order for $4.75 each, wrote Susskind, and that got him out of debt. He began filming “The Frugal Gourmet” at WTTW, a Chicago PBS affiliate, and flying back and forth between Seattle and Chicago.
Smith also acted as a spokesman for Columbia Crest wines and donated all of those earnings to AIDS relief.
Smith and his wife, Patty, lived apart for much of the time, with Patty Smith in a north Tacoma home, and Jeff Smith spending much time in a Pike Place Market condominium that served as office, test kitchen and part-time home. Smith said numerous times that he was inspired by the Pike Place Market and loved to be near it.
The rape and sexual assault claims brought a shadow over Smith’s life. Three separate civil suits were filed in 1997 by eight men, two of whom said they were paid for their silence after Smith sexually assaulted them in the mid-1970s when the teenagers worked at his food service business. One lawsuit was dismissed, and Smith always proclaimed his innocence. He settled the other cases with seven men just before they were about to go to a public trial in July 1998.
After the settlement, Smith was considerably less visible. In recent years, he spent his time traveling and researching a book on biblical foods.
Though he had admirers and detractors in the foodie world, Smith’s populist touch won him an ardent following that some chefs of his time envied.
“The legacy that I will always think of, as I think of being at a few feasts in his home, is the way that he loved to gather people around a table,” said the Rev. Robert Taylor, dean of St. Marks Cathedral, where Smith had been a member of the congregation in recent years. “And he loved to serve food from all sorts of traditions and all over the world.”
Taylor called Smith’s invitation to people to think about food an abiding gift.
In lieu of flowers, the family requests that any memorial contributions be made to the Pike Place Market Foundation in Seattle, the James Beard House in New York or the Drew Theological Seminary in Madison, N.J.
“The Frugal Gourmet,” Jeff Smith died on a Wednesday in Seattle. Smith, who was born in Tacoma, was 65 and had suffered from heart disease for more than 20 years. His love of gourmet food is truly missed.
Man Fire Food’s Roger Mooking on Why People Love Cooking With Fire
By SAM COLEY @samlcoley
Roger Mooking, host of the Cooking Channel’s Man Fire Food, turned a childhood quirk into a hit TV show.
“I had a healthy obsession with fire as a kid,” he says. “I continue to be interested in the ways people are cooking with fire.”
The newest season of Man Fire Food is now airing Wednesdays at 9 pm ET on the Cooking Channel and highlights the most unusual ways people cook with fire, from metal crosses over hot coals to custom-built trailers that can cook up to 600 pounds of meat.
Mooking talked with Parade about why he loves hosting the show and the next “it city” for barbecue.
What is Man Fire Food about?
The show is about satisfying people’s primal urge of cooking over fire. Sometimes we may be smoking pork butts or shoulders for pulled pork sandwiches. We may be doing barbecue of different types or a clam bake and lobster boil. Anything as long as we’re using live fire cooking, usually with wood or charcoal. It’s a pretty dynamic range and becoming increasingly popular.
Related: Katie Lee Shares her Recipe for the Best Barbecue Ribs
What originally interested you about the concept, and what’s kept you interested for eight seasons?
I always had an overly healthy obsession with fire as a kid! I was telling that story to an executive one day and they were like, “Hey we have this idea for this fire show, that’s perfect!” So, it fell into place. I just continue to be interested in the people and contraptions and ways that people are cooking with fire. It continues to be interesting.
Where’s the coolest place you’ve traveled to while filming?
We’ve been fortunate to visit Puerto Rico before they were devastated by storms. We visited Hawaii a couple times before the lava hit there. We’ve traveled to Jamaica with this show, we’ve traveled all over the states. Right now, Nashville is this popping area, it’s doing what Portland was doing eight to 10 years ago. When we first started going to Nashville years ago, it wasn’t half of what it is now. It’s interesting to see the cities change as we go back to them year after year. It’s a never-ending trajectory of fire cooking.
Related: The New All-American BBQ
You’ve been to so many places throughout the U.S. Do you think people cook with fire differently from region to region?
There’s still a regionality of cuisine. You go to Italy, and Sicily is different than Milan in terms of the food and the cuisine. I find that’s similar in many parts of America. You go to the Eastern part of Carolina versus the Southwestern part of Carolina, and they cook hogs differently. As we move around to different regions, I’ve started to see that blend more and more and those traditions and those rules are breaking a little bit here and there as people from different parts of the world come into the country.
The show doesn’t just show the food people cook, but also the way they cook. Did you come across any memorable equipment that people use to cook over fire?
There’s some cool ones. There’s one where we hang chickens around this Ferris wheel type of set up. We’ve done a couple of different versions of that. There’s these crosses where you stick a cross in the ground, and there’s some very rudimentary versions of that and more high-tech versions. There’s been contraptions that are several thousands of pounds where we put a whole cow on a grate. One time we even cooked with a woman [who used] a wood board with a pile of pine needles and just [cooked] mussels. There’s so many contraptions from the most rudimentary to the most high-tech.
What’s next for you?
I’m always doing 10 different jobs. I don’t like to tease what I’m doing—I just like to do it.
Paul Hollywood is an English celebrity chef, best known for being a judge on The Great British Bake Off.
He stated his career at his father’s bakery as a teenager, and went on to be the head baker at several hotels in the UK and internationally.
After returning from working in Cyprus, he began appearing on a number of British TV shows on both BBC and ITVPaul Hollywood age: How old is he? Paul Hollywood was born on March 1, 1966. He celebrated his 52nd birthday in 2018. He was born in Wallasey, on the Wirral, in Cheshire. He is the son of bakery proprietor, John F Hollywood and Gillian M HarmaIs Paul Hollywood is his real name? It might sound like an obvious showbusiness name, but that is indeed his real name.In fact, his full name is Paul John Hollywood.Who is Paul Hollywood’s partner and ex-wife? Paul Hollywood met his wife Alexandra in Cyprus, where he was a head baker at a five star hotel and she was a scuba diving instructor.They later married on the island in 1998, but they separated in November 2017. They have one child together, a 15-year-old son named Josh. A few days after news of his divorce was confirmed, it was revealed that he was dating Summer Monteys-Fullam, a 22-year-old barmaid at his local pub. The pair first met in early 2017, when Paul arranged a birthday party for then-wife Alex at the bar where she worked. Along with soggy bottoms and the famous tent, Paul Hollywood has been the one steady presence in The Great British Bake Off since it started in 2010. Is there a more impressive feat on TV than getting the ‘Paul Hollywood handshake’ after a successful bake? Paul Hollywood is COOKINGONTV.NET Chef for the month of January and Febuary 2020.
ROGER MOOKING Man, Fire, Food – Fire BBQ
PAUL HOLLWOOD Is COOKINGONTV.NET
Celeb Chef for January & February 2020
HOME COOKING From Celebrity Chef, Anne Burrell
More people are doing their own meal prep during the virus outbreak. We are pleased to be able to bring our readers some simple recipes by top chefs that you can easily prepare at home. This is the first in a series of articles that will get you cooking without a lot of fuss. Check out this luscious cookie recipe by Chef Anne Burrell. And stay tuned to Broadwayworld.com Food and Wine for more home cooking ideas from some of your favorite chefs.
Makes about 4 dozen, Time: About 45 minutes.
Chocolate Chunk Oatmeal Cookies
Makes about 4 dozen, Time: About 45 minutes
There’s nothing like a good old-fashioned chocolate chip cookie. There’s just something so comfy and homey about them. For mine, instead of whipping out the bag of chocolate chips, I buy block chocolate and chop it up to make big chunks of chocolaty goodness. Then I add oats to give these lovelies a nice bite, and finish them with a little sea salt to intensify the flavors. Needless to say, people are always very happy with me when I make a batch of these sweeties.
Mise en Place:
-2 cups all-purpose flour-1 teaspoon baking powder-1/2 teaspoon kosher salt-1 cup rolled oats-1/2 teaspoon cinnamon-1/2 pound (2 sticks) unsalted butter, at room temp, plus more for greasing -1 cup packed dark or light brown sugar-1/2 cup granulated sugar-1 teaspoon vanilla extract-2 large eggs-12 ounces block dark chocolate, coarsely chopped-1 cup walnuts, coarsely chopped (optional)-Coarse sea salt
1. Preheat the oven to 350°F. Butter a baking sheet.
2. In a small mixing bowl, combine the flour, baking powder, kosher salt, rolled oats, and cinnamon.
3. In a large mixing bowl, combine the butter, brown sugar, and granulated sugar. Using an electric hand mixer, beat together the butter and sugars until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Add the eggs one at a time and beat unit well combined.
4. Using a rubber spatula, gradually add the flour mixture into the batter-sugar mixture. Mix until just combined. Fold in the chocolate and walnuts, if using.
5. Spoon tablespoon-size balls of dough onto the baking sheet, leaving about 2 inches between the dough balls. Bake the cookies for 12 to 13 minutes or until just beginning to color.
6. Remove the cookies from the oven and sprinkle each one with a few grains of sea salt–it’s really important to do this while the cookies are hot so the salt sticks. Let the cookies cool for a couple minutes, then transfer to a cooling rack. repeat with the remaining dough.chunk-a-chunk-a…super-yummy cookies!
About Anne Burrell Chef/TV Personality/Author/Teacher
With her trademark spiky blonde hair and sparkling personality, Anne Burrell is the hugely popular and fan favorite host of Worst Cooks in America, Worst Cooks in America: Celebrity Edition, as well as the new Food Network series Vegas Chef Prize Fight. Burrell is an industry veteran and passionate teacher who prides herself on creating rustic Italian dishes that celebrate simple and pure ingredients.
Growing up in upstate New York, Anne’s passion for food and cooking began at an early age, triggered by her love of watching Julia Child and her own mother’s talent in the kitchen. After graduating with a degree in English and Communication from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following her graduation in 1996, she furthered her education by spending a year in Italy attending the Italian Culinary Institute for Foreigners. During that year, she did apprenticeships at La Taverna del Lupo in Umbria and the Michelin-starred La Bottega del ’30, a 30-seat restaurant that offered one six-course seating a night in Tuscany. It was during this period that Anne developed her true love of the Italian kitchen and grew to appreciate and understand the philosophy of Italian cuisine.
Upon her return to the United States in 1998, Burrell was hired as a Sous Chef at Felidia Ristorante in Manhattan alongside Lidia Bastianich. Anne then went on to become a Chef at Savoy Restaurant in Soho where she created flavorful Mediterranean-inspired menus while cooking over an open wood fire.
After several years of working in restaurants, Anne took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education where she taught for more than three years. Seeking her next challenge, Burrell returned to restaurant life and accepted the role of Executive Chef at Lumi Restaurant while continuing to teach part time. From there she moved on to be the Executive Chef of the Italian Wine Merchants where she curated and executed wine-pairing dinners. It was during this time that Anne began her TV career, appearing as a Sous Chef on Food Network’s Iron Chef America. From there Burrell went on to be the Executive Chef at New York hotspot Centro Vinoteca. It was during her tenure there that Anne was offered her own show on the Food Network, the Emmy-nominated Secrets of a Restaurant Chef which ran for nine seasons.
Since then, Anne has become a much-loved staple on Food Network appearing regularly on shows such as Chef Wanted, Beat Bobby Flay, Chopped, Food Network Star and others. Burrell is also the author of two cookbooks, the New York Times top ten bestseller, Cook Like a Rock Star, and the follow-up Own Your Kitchen: Recipes to Inspire and Empower, both of which give home cooks the confidence and support to be rock stars in their own kitchens.
Burrell has served on the Garden of Dreams Foundation Advisory Board which brightens the lives of children facing obstacles, and is also a Juvenile Diabetes Research Foundation Celebrity Ambassador, where she is an advocate for juvenile diabetes awareness. She travels frequently around the country in her role as both a mentor and guest speaker where she discusses her career and love of cooking. Throughout Anne’s culinary journey she has always said, “I feel so lucky to be able to share my true passion in life with others.”
Behind the Scene of the Making of “FOOD BEAT Island Adventure,” Online/TV Series.
The making of FOOD BEAT Island Adventure the Online/TV Series was created to educate, entertain and presents the many foods of the U.S.V.I and surrounding islands. The series is hosted by the talented Natalie Victoria and Produce by Hollywood TV Producer John Christian, Jr.
Ogami Wilson is Technical Director on the series. FOOD BEAT Island Adventure, have three episodes at the moment.
Each show is different from each other. This is not a sit down and talk show in the studio. The first show was about taking a trip to Water Island for Fish Tacos, a tour of the war bunker on Water Island and Hurricane Irma and Maria. The second show was Mixology, Rum and Beer. The third show was U.S.V.I sweets. From the TV Producer John Christian point of view. Each show is shot with a different budget and topic.
TV Producer John Christian,Jr. is currently writing and developing new shows to produce. You can view “FOOD BEAT Island Adventure” at these Facebook pages, VI Guide, Flashlight Productions (Web-Series/TV/Download Movie) or at What’s going on U.S.V.I. Friends, enjoy viewing this entertaining show.
By John Christian, Jr.