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Secrets of a Chef
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The Secret Behind the Chef
Yesterday I brought you a quick video tour of my behind the scenes look at Hubert Keller's show, Secrets of a Chef. While I was there, I chatted with everyone from executive producer Marjorie Poore to the gals from the Culinary Institute who were prepping the back kitchen. It was an amazing morning and completely fascinating to see a show come together.
Get a Sneak Peek at the Secrets of a Chef
Recently I had the opportunity to take a behind the scenes look at Hubert Keller's cooking show Secrets of a Chef. Filmed in the Napa Valley, his fantastic PBS show is a mix of great cooking, relaxed presentation, and fun. I was absolutely nervous to meet such a prestigious chef, but it wasn't him I should've been scared of, it was his producer Marjorie Poore!
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Getting to Know Anne Burrell
Let me introduce you to Anne Burrell. Anne's a multi-tasker with many roles in the food industry. First and foremost, she's the executive chef of a restaurant, Centro Vinoteca, in New York City.
Neapolitan-Style Mac and Cheese Is Dangerously Addictive
I don't take advantage of them too often, but lazy Saturdays are the best. Not only because I'm at home enjoying doing nothing, but also because my favorite shows on KQED, San Francisco's public television station, all happen to be on: Check, Please!, Made in Spain, Lidia's Italy, and Secrets of a Chef.
Recently the boy and I were watching an episode of Lidia's Italy in which she prepares a Neapolitan version of mac and cheese.
Top Chef Masters: Episode 6
The first round of Top Chef Masters was completed last night. The final quartet of chefs included no females, but Jonathan Waxman, Roy Yamaguchi, Michael Cimarusti, and Art Smith. The best thing about this episode was the return of Gail Simmons.
Must-Read: The Sweet Melissa Baking Book
"The best food doesn't have to be challenging in its preparation, but should recall our fondest food memories," Melissa Murphy writes in The Sweet Melissa Baking Book. That pretty much sums up the philosophy of this cookbook ($17.82), penned by the brainchild of Brooklyn's popular Sweet Melissa Patisseries. Here, the French Culinary Institute-trained pastry chef reveals the secrets behind the refined, yet homespun, baked treats that the bakery's known for.
What's Cooking at Slashfood
We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:
- What's the secret to making perfectly balanced, creamy guacamole?
- Aldo Sohm, Le Bernadin's sommelier, has suggestions for pairing grilled fish with wine.
- Rock and Rye is an American classic that marries rye whiskey and rock candy.
- Courageous chefs around the country have started adding gizzards to their menus.
- Seven inexpensive yet refreshing rosé picks.
- Dunkin' Donuts fans, rejoice: The chain has brought back its signature Vanilla Bean Coolatta.
2007 James Beard Award Winners
Last night the who's who of the food world all came out for the James Beard Foundation Awards. If you're not sure what that is, let me just say that it's sort of like the Oscars of the food world. They give awards to several categories of cookbooks, journalism, chefs, media, and more (including humanitarian & lifetime achievement awards).
Must Read: It's About Time
If you live in the Boston area you may be familiar with Chef Michael Schlow.
A James Beard Award-winning chef, Schlow owns three wildly successful restaurants: Radius, Via Matta, and Great Bay. Although I've never dined at one of Schlow's establishments, I recently got my hands on his cookbook, It's About Time ($24.71).
How To Host a Chili Cook-off
Yesterday morning I had the pleasure of speaking with three of San Francisco's busiest chefs, the men behind the PlumpJack restaurant kitchens. Jack Falstaff's Jonnatan Leiva, PlumpJack Cafe's Rick Edge, and Balboa Cafe's Jose Lemus each stopped by Balboa to deliver a batch of their ultimate chili. The chefs, along with the firefighters of Station 16, are taking part in an annual chili cook-off, benefiting the San Francisco Firefighter Toy Program.
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