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Bobby Flay praat oor sjefs en sjampanje, Work Balance en Yelp

Bobby Flay praat oor sjefs en sjampanje, Work Balance en Yelp

Bobby Flay is vanjaar se eerbewys by die James Beard Foundation se jaarlikse Chefs and Champagne -dinee in die Hamptons, wat sy lang kookkuns en vennootskap met die James Beard House vereer.

Wat beteken dit vir u om geëer te word tydens die Chefs and Champagne -ete?

Dit is duidelik dat ek lankal by die stigting betrokke was ... Julia Child het basies 'n idee gehad toe Beard oorlede is om die huis lewendig te hou en die tradisie van die bevordering van jong Amerikaanse sjefs te behou, en ek was deel van die vroeë stoot omstreeks 24 jaar. gelede. Fantastiese sjefs hoef nie net uit Europa te kom nie; daar is goeie sjefs hier, en ek is bly om deel te wees van die tradisie. Daar is nog 'n klomp ander mense wat hulle kon vra en ek is geëerd.

Wat was die mees uitdagende deel van u roemryke loopbaan?

Ek dink daaraan om die idee van televisie en kook in my restaurant te balanseer en dit op hoogte te hou. Ek dink dit is maklik vir mense om op televisie te wees en nie meer te kook nie. Daar is net een manier om dit te bekamp, ​​en dit is kook in u restaurante, wat ek die hele tyd gedoen het. Almal wat die afgelope 25 jaar saam met my gewerk het, is nie verbaas dat ek in die kombuis is nie. Daar is geen ooreenkoms daarvoor nie. Dit is die enigste manier om dit reg te doen.

Jy het soveel restaurante! Hoe het die proses vir u verander sedert die opening van u eerste restaurant tot die opening van u nuutste onderneming, Gato?

My laaste restaurant in New York het 10 jaar gelede geopen, en die proses sedert ons die restaurant oopgemaak het, het nie verander nie. U teken die huurkontrak en werk hard om die kos elke dag beter te maak; daar is geen ander manier om dit te doen nie. Die ding wat verander het, is die nuwe media en hoeveel media daar is. Dit was voorheen die kritikus van die New York Times en die New York Magazine, en nou is daar baie koswebwerwe, en elke klant is 'n kritikus. Hulle het mettertyd toegang tot Yelp -resensies. As 'n goeie kok moet u voortdurend betrokke wees. Ek het die afgelope anderhalf jaar op hierdie restaurant gefokus.

Waarom het u besluit om hoofsaaklik op u restaurante te fokus?

Baie bekende sjefs is besig om ander dinge te doen. Ek gee prioriteit. My restaurant is nommer een, punt. Ek maak net soveel restaurante oop as wat ek werklik kan werk, en al die ander dinge neem 'n agterkant. Ek hou van my programme, maar dit is nie my eerste prioriteit nie, en die Food Network weet dit.

Aangesien dit op Long Island plaasvind, waar is u gunsteling eetplekke op Long Island?

Ek hou by die Hamptons. Ek gaan na hierdie plek met die naam Bostwick's in East Hampton. Hulle het stomers en kreefrolletjies en dit is om die draai van my huis. Ek, Tutti Il Giorno in Sag Harbor, en ek gaan na Nick en Toni's in East Hampton.

Besoek ons ​​webwerf vir die nuutste gebeure in die kos- en drinkwêreld Kosnuus bladsy.

Joanna Fantozzi is 'n mede -redakteur van The Daily Meal. Volg haar op Twitter@JoannaFantozzi


Die 10 beste goedkoop champagne om in 2021 te drink

Ons redakteurs ondersoek, toets en beveel onafhanklik die beste produkte aan, en u kan hier meer leer oor ons beoordelingsproses. Ons kan kommissies ontvang op aankope wat vanaf ons gekose skakels gemaak word.

Wyn is 'n stapelvoedsel in die viering, maar in die departement van luidrugtige vrolikheid kom geen wyn soos die almagtige sjampanje by nie. En om duidelik te wees, moet u die woord 'Goedkoop' met 'n greintjie sout neem as dit kom by hierdie lys van 10 van die 'beste goedkoop' bottels wat ek aanbeveel. 'Goedkoop Champagne', as dit volgens my wêreldbeskouing ook as 'die beste' gaan klassifiseer, is iets minder as $ 50 of $ 60 per bottel, maar nie so laag as $ 25 nie, tensy dit afslag kry-en as dit die geval is, gelukkig!

Die beste Champagnes kom van die beste Champagne -huise, wat toegang het tot die beste wingerde, die beste wynmakers en wynmaaktegnieke wat van geslag tot geslag oorgedra word. U kan die kwaliteit regtig nie meer as $ 40 kry nie, tensy dit te koop aangebied word. So, gaan daarmee! Ponie op. Ons praat hier fantasties, uit Frankryk. En een van die bottels op hierdie lys is Ruinart. Die van julle wat Ruinart ken, dink: 'Hoe ?!' Maklik, ek het bedrieg en 'n halwe bottel gekry om op te tel.

Ek het selfs Ruinart se Chef de Caves (keldermeester), Frédéric Panaïotis, gevra om my te vertel wat hy dink 'n bubbel van wêreldgehalte is, en hy verduidelik sy gedagtes deur die lens van 'n bottel Ruinart. 'Wat ek die meeste van ons Ruinart Rosé hou, is sy veelsydigheid,' meen hy - as 'n manier om aan te dui dat die beste sjampanje redelik veelsydig is - voordat hy byvoeg: 'Die opgeligte en geurige neus van tropiese vrugte, vars bessies, soet blomme maak dit 'n wonderlike aperitief, want dit sal jou sintuie aanwakker en jou voorberei op 'n heerlike maaltyd, wat dit baie maklik maak om gedurende die maaltyd te kombineer - met voorgeregte, hoofgereg en nagereg. ”

Volgens Panaïotis, Philippe André, die Amerikaanse handelsmerkambassadeur van Charles Heidsieck, sê: "Champagne is pond vir pond die grootste paringswyn wat jy nog nooit gekombineer het nie", en hy kan reg wees as jy nie 'n paar kampioene daarby geniet het nie, soos André voorstel, "tacos" , hamburgers, gebakte hoender, dim sum, ramen, friet en pizza. Hulle werk almal omdat die balans tussen vrugte, suurheid en bruis wat Champagne so verfrissend maak, perfek pas by sommige van die mees intense geure waaraan u kan dink. ”

Soos André, sal die meeste sommeliers jou vertel dat hul bottel na die vloerbedekking Champagne is. So, soos Andre voorstel: 'Soek vir u 'n wyn wat na u kyk soos Somms na Champagne kyk!'


CHEFS - WANNEER DINGE VERKEERD BEGIN (1 VAN DIE [e -pos en#160beskermde]#KONINGSDAGE)

As alles in ooreenstemming is, as elke kok besig is met sy of haar spel, en as mise en place so styf is as wat dit kan wees - is die spel lekker om na te kyk. As iets skeef gelaat word, of as die onverwagte (jy moet altyd die onverwagte verwag) op sy kop val - dieselfde lyn kan neerstort en met min waarskuwing tuimel.

"Om 'n georganiseerde, gedissiplineerde, besige kombuis in volle swang te kyk, is 'n grasieuse ding, terwyl die verskrikking om te kyk hoe 'n kombuis voluit gaan, meer soos 'n B-graad Hollywood-bloedfees is."

Die beste kookkuns is altyd besig met beplanning, organisering en scenariobeplanning vir die slegste uitkomste. Daar word veral van sjefs verwag om te weet wat om te doen as dinge sywaarts gaan. Dit kan slegs gebeur as die sjef 'n ramp na 'n ramp beleef het en vir omtrent alles 'n 'oplossing' ontwerp het.

Dus, met die aanvang van die nuwe jaar - hier is 'n gedeeltelike lys van dinge wat in die kombuis kan skeefloop (met 'n paar gesoute oplossings om in u sak te hou:

[] LAASTE MINUUT AFLEWERS MOET NIE AANKOM NIE

Dit is nie nodig om op die swaard te val nie, soos sjef Francois Vatel toe 'n visaflewering nie betyds opdaag vir 'n aandete wat vir Louis XIV voorberei word nie - daar is ander oplossings. Die beste sjef werk om betroubare verkopersverhoudings te ontwikkel en moet altyd die druk van verwagting plaas op diegene wat bestanddele verskaf, maar terselfdertyd moet 'n alternatiewe spyskaart altyd in sy gedagtes wees. Dit is altyd die beste reël om 'n konsekwente kommunikasielyn met verskaffers oop te hou en alternatiewe bronne byderhand te hê. As dit by verskaffers kom, moet u nooit al u eiers in dieselfde mandjie sit nie.

[] 'N ONGERESTEERDE PARTY VAN 12 AANKOM BY PEAK -DIENS SONDER' N BESPREKING

Die maklike oplossing kan wees om hierdie partytjie van 12 weg te wys, maar die sakekant van 'n sjef moet altyd besin oor hoe om 'n diensheld te bly en 'n suur situasie in 'n werklike oorwinning te verander. Met 'n ontspanne bouche of selfs 'n aantreklike keuse van kaas en brood met 'n gratis glas sjampanje aan die kroeg, kan die kombuis en die eetkamer 'n venster van 30 minute koop om aanpassings te maak en die ruimte te vind. Om te laat weet dat besprekings altyd 'n goeie idee is, maar dat die span so vinnig as moontlik aanpassings maak, toon dat u suurlemoene uit limonade kan maak. 'N Party wat afgewys is, is 'n partytjie wat 'n manier vind om diep te sny met 'n nare Yelp- of Trip Advisor -pos. Wees die probleemoplosser.

[] DIE OPWASMASJIER IS 'N GEEN Oproep, geen vertoning nie

As u enigsins tyd in die kombuis deurgebring het, weet u dat dit 'n te algemene uitdaging is. In die eerste plek moet elke kok besef dat alles die taak van almal is, en as dit gebeur, moet hulle elke keer as daar 'n vrye tyd is, inkom. 'N Vinnige gesprek met die bestuurder van die eetkamer moet lei tot 'n meer pligsgetroue afval van vuil skottelgoed deur die dienspersoneel en hulp van dieselfde persone om skoon diensware na verskillende stasies terug te bring. As 'n langtermynoplossing - betaal u skottelgoedwassers goed, omhels hulle as lede van die span, lei hulle op en bied vensters om op te beweeg as hulle dit verkies - dit kan hulle help om te verstaan ​​dat hulle net so 'n integrale deel van die sukses van die operasie is as enige ander spanmaat.

[] U SUTTE KOOK Gryp die handvatsel van 'n warm warm pan

Dit sal natuurlik gebeur, en die macho -aard van die kombuis sal mense gewoonlik dryf om die pyn te ignoreer en daardeur te werk. Tensy u asbeshande het, het 'n diep brandwond 'n beduidende invloed op die denke, reaksietyd, werkgehalte, fokus en kommunikasievaardighede van 'n kok. Kruisopleiding van u personeel is 'n meer onmiddellike oplossing: om die sauté-kok na 'n krip te bring waar die konstante teenwoordigheid van hitte afneem, terwyl die koue kombuiswerknemer op 'n lyn kan wees, kan die oorgang redelik naatloos maak. Het 'n tweede stryerskandidaat vir elke pos in die kombuis.

[] DIE MAG GAAN UIT DIE PYK VAN DIENS

Tensy u restaurant 'n aansienlike kragopwekker het om in te skakel wanneer dit nodig is, sal u waarskynlik agterkom dat die verkoelers af is, die kapstelsel nie werk nie, die ligte (behalwe noodligte) swart word en die skottelgoedwasser nie werk nie. Jou eetkamer is vol - wil jy regtig die ervaring van die gaste versuur en al die inkomste verloor? Het 'n afname in die spyskaart vir kragonderbrekings wat minder afhanklikheid van toerusting en oop vlamme vereis sonder dat 'n kap uitlaat. Maak seker dat daar 'n groot aantal sterk batterye is wat op batterye werk om 'n beperkte lyn funksioneel te hou. Plaas sakke ys in die koelbakke om die temperatuur tydens die diens te handhaaf, bly buite die inloopkoelers om temperatuur te behou, stapel en spoel porselein en glasware af en maak seker dat u genoeg voorraad het om die res van die aandete te dek stormloop.

Kerslig in die eetkamer kan 'n ramp in 'n prettige, romantiese oomblik verander, en verseker dat die eetkamerbestuurder baie tyd spandeer om met gaste te praat deur die proses van 'n avontuur eerder as 'n ramp.

[] DIE GRILLKOOK IS OORWELDIG EN BEGIN OM NA 'N HART IN DIE KOPLIGTE TE LYK

Selfs die beste kokkers sal soms hierdie ervaring ondervind. Die sleutel hiervoor berus altyd by die ekspedisie of sous chef. Vertraag 'n bietjie die tempo (kommunikeer u behoefte om dit met die eetkamerbestuurder te doen) sodat die kok sy asem kan haal. Hou die kok by met 'n ander 'kruis-opgeleide' speler totdat die orde herstel is, of trek in sommige gevalle die kok om sy of haar kop skoon te maak en laat die sous-sjef of ekspedisie intussen op een van die stasies invul. Moenie toelaat dat die situasie eskaleer nie. As die tekens daar is - tree vinnig op terwyl u moontlik nog kan herstel.

[] DIE BEDIENER HET 'N GEBELADE BAK MET EETTE VIR' N TAFEL VAN AGT

Hierdie situasie vereis werklike leierskap van die ekspedisie om die aandag te vestig op 'n herbrand. Dit is altyd 'n goeie idee om 'n ekstra voorgereg na die tafel te stuur, met voldoende kommunikasie oor hoe lank voordat die bestelling voltooi is. Om te weet hoe om bestellings wat tans aan die kook is, te skommel, sal help om almal koel te hou.

[] 'N NUWE HUIS IS NIE GEPAS NIE VOOR DEURBESTUUR EN SIT 12 TAFELS BINNE DIE LAASTE 1O MINUTE - OORWELIG OP DIE PERSONEEL

Deurbestuur is meer gereeld die beste manier om probleme in die kombuis te vermy. As dit nie gebeur nie, word die druk gewoonlik na die kombuis verskuif om 'n antwoord te vind. Dit is belangrik om tyd te koop, net soos 'n goed opgeleide dienspersoneel wat die spyskaart ken en die funksie van die kookkuns ken. Dit is altyd belangrik om 'n paar items te hê wat vinnig omdraai, 'n dienspersoneel wat doeltreffend is om voorgeregte te verkoop, en 'n voorraad amusante bouche om as pacer te dien, is die gereedskap wat altyd byderhand moet wees. Aan die voorkant van die huis is kommunikasie met die gas van kritieke belang. Om hulle te laat weet wat hulle kan verwag, is een van die belangrike stopgapings.

[] 'N IRATE KLANT BEGIN OM TE VLOEK EN TE SWEER BY DIENSPERSONEEL

Waarskynlik is 85 persent van u gaste redelike, geduldige en waarderende mense, en nog 10% is minder geduldig en soek altyd antwoorde en spesiale verblyf, en die laaste 5% is mense wat geen saak het nie. In sommige gevalle is dit beslis aanvaarbaar om 'n kliënt af te dank. As hulle u personeel met 'n gebrek aan respek behandel en as hulle die ervaring van ander ontwrig, moet hulle gaan. Die belangrikste ding is om hulle so vinnig as moontlik uit u eetkamer te kry, selfs al beteken dit dat u die koste van hul tjek moet absorbeer, of in uiterste gevalle die polisie om hulp moet bel. Let op hul name en weier om in die toekoms 'n bespreking van hulle te aanvaar. Dit sal waarskynlik die operasie op sosiale media sleg maak, maar u kan altyd reageer. Die ander gaste sal u optrede waardeer en u werknemers sal die bestuur respekteer omdat hulle hul waardigheid ondersteun.

[] DIE SOUS CHEF HET 'N SMELT AAN EN LYF VAN DIE WERK IN DIE MIDDEL VAN DIENS

Teen die tyd dat kokke die posisie van sous -sjef of sjef bereik, moet hulle verstaan ​​wat dit beteken om professioneel te wees - selfs al is hul werkgewer dit nie. 'N Professionele persoon sal nooit sy of haar span, of die gas wat nie bewus is van die uitdagings waarmee die sjef te staan ​​kom, laat vaar nie. As die persoon die werk verlaat, is dit waarskynlik dat die span in elk geval bly sal wees om hom of haar te sien gaan. Demonstreer onmiddellik dat u die volle vertroue in die span het en verduidelik dat daar tyd is om aan die einde van die diens die situasie te bespreek. Op die oomblik is dit alles op die dek. Ongeag die kwessies of die skuld van die eiendom - daar is geen verskoning om van die werk af te gaan nie. U kan die volgende dag na die sous -sjef luister, maar moenie die persoon weer in die werk laat staan ​​nie. As die eiendom moet verander op grond van die probleme wat na die oppervlak kom, doen dit dan.

Kombuise is nie altyd voorspelbaar nie. Die beste wat u kan doen, is om voor te berei, te oefen en te kommunikeer. U kan byna elke situasie deurwerk as u vertroue het in u herstelvermoë en as u 'n vaste plan het. Dit is wat kombuisspanne doen.


Valerie se huiskos

Neem 'n paar wenke van Valerie en beïndruk u gaste met hors d'oeuvres en cocktails wat perfek is vir u volgende geleentheid.

Meer Valerie

Bou 'n beter brunch 21 foto's

Probeer Valerie se quiche sowel as ander skare-aangename gunstelinge.

Kyk na die 11 voorkoms binne

Kyk na die reeks met hierdie snitte agter die skerms.

Valerie se beste geregte 47 foto's

Van eenvoudige pasta tot maklike nageregte, Valerie het alles.

Episodes

Taco Tuesday, SoCal-Style

Valerie Bertinelli hou van die idee van Taco Tuesday, met sy maklike voorbereiding en oneindige kombinasies van smake en teksture. Sy is besig om haar eie taco-sentriese smeer saam met baie toppings en bykosse saam te stel vir 'n vinnige en smaaklike maaltye gedurende die nag, spesiaal genoeg vir haar gaste, die komediant Anjelah Johnson en haar man, die musikant Manwell Reyes. Valerie se spyskaart bevat hoender Tinga Tacos, Quick Cook Carnitas, kalk korianderys, pittige swartbone, ingelegde sjalotte en rooi uie. Sy sit die tema vir nagereg voort met Napolitaanse Dessert Tacos.

Geen Siesta Fiesta nie

Valerie Bertinelli verhit haar Cinco de Mayo -viering met pittige geregte geïnspireer deur seldsame Hatch chilies uit haar broer se paprika -tuin. Haar spyskaart vir hierdie spesiale fees bevat Slow Cooker Chicken Mole met gesnyde radyse, Hatch Chili Cream Cheese Dip, Aztec Chocolate Brownies met kaneel slagroom en 'n Mango Passionfruit Margarita.

Viering van moeders, dogters en skoondogters

Valerie Bertinelli en haar vriendin, Suzanne, het altyd die band van ma-seuns gedeel, maar nou het hulle die geleentheid om by die ma-dogter-klub aan te sluit. Valerie berei 'n maaltyd voor vir Suzanne en haar skoondogter, Wolf se vriendin en al hul Fab Five-vriende en hul dogters terwyl hulle bymekaarkom vir 'n outydse ma-dogterviering.

As Mama nie gelukkig is nie.

Valerie Bertinelli weet dat die versorging van haarself haar 'n beter ma maak, daarom nooi sy haar vriendin, die aktrise Angela Kinsey, uit om te ontspan en selfversorging te beoefen, wat natuurlik 'n dekadente maaltyd behels! Valerie maak gebraaide kabeljou met cashew-kokosneut-bolaag, pittige blikkies, tamatie- en komkommerslaai met komyn-vinaigrette en, as nagereg, sitrus onderstebo koek.

Sterre filmaand

Valerie Bertinelli bied filmaand aan met haar seun, Wolf, en sy meisie, Andraia. Die weer word warm, so Valerie maak dit 'n buitelug-aangeleentheid met baie kos, insluitend 'n ui-wig-slaai met tuisgemaakte boerderydressing, gebraaide hoenderbroodjies met piekelslaai en, as nagereg, 'n bioskoop.

My Delaware -dae

Valerie Bertinelli en haar neef kyk terug op hul gunsteling kinderherinneringe aan Delaware. Valerie bedien 'n spyskaart met Delaware-klassieke, soos gestoomde mossels met pittige knoffelbrood, deegkrummekoeke met cocktail-remoulade en gebakte spinasie, sjokolade-grondboontjiebotterkoeke en tuisgemaakte geskenke van tuisgemaakte appelbotter.

Herenig en dit proe so goed

Sommige van die beste reünies vind op die laaste oomblik plaas, en Valerie Bertinelli gryp die geleentheid aan om spontaan saam met haar vriendin, Mackenzie Phillips, bymekaar te kom. Sonder baie tyd om te kook, berei Valerie 'n paar geregte voor wat vinnig, maar superindrukwekkend is. Sy maak amandelkoekies met tamatie sjalotkonfyt, vuur fetadip en 'n groente -slaaislaai. Daar is ook gebakte Gnocchi Mac en kaas en as nagereg Peach and Cherry Galette.

Dankie aan First Responders

Valerie Bertinelli stuur 'n piekniek huis saam met haar vriend Jo om te deel met Jo se brandweerman neef en sy vrou, 'n verpleegster. Die egpaar werk hard daaraan om hul gemeenskap veilig en gesond te hou, en Valerie wil hê hulle moet saam 'n welverdiende maaltyd tuis geniet. Sy maak gerookte kalkoenbroodjies met Calabrian Chili Aioli en geroosterde rooi soetrissies, tuisgemaakte sout en asyn aartappelskyfies, geblaseerde Shishito-pepers met pittige suurlemoen-doopsous, verfrissende sitrus-ade en S'mores Bars vir nagereg.

Sê Ja vir die Veg

Valerie Bertinelli toets nuwe maniere om groente in haar resepte in te sluip waarvoor kinders absoluut mal sal wees. As haar twee kleinseuns van haar produsent kom inloer, maak sy gebakte Mac en kaas met versteekte blomkool, gebraaide patats, spinasie en gevulde hoender met courgette en gemmer met gemmer roomkaas.

Die Bertinelli Boys is terug in die stad

Valerie Bertinelli verfrissende klassieke aandete vir haar broers, David en Patrick, en haar neef, Enzo. Sy maak Patty Melts met Disco Fries en Dill Pickle Spears. As nagereg geniet hulle sjokolade -roomys met gemoute melk met fyngemaakte gemaalde melkballe.

Vandag gaan 'n wonderlike dag wees

Valerie Bertinelli doen 'n afgeleë segment vir die Today -vertoning en deel 'n kykie agter die skerms. Na 'n besige oggend maak sy vir haar 'n heerlike maaltyd van Mediterreense hoenderdye met aartappels, paprika's en feta, Herby Couscous en 'n Cantaloupe Gin Fizz, wat die gereg wat sy vir die vertoning gemaak het, aspergeit, blaardeeg, aanvul.

Sê hallo vir die geure van die lente

'N Verlange na die lente inspireer Valerie Bertinelli om 'n paar vars geure by haar kookkuns te voeg, en sy berei 'n maaltyd met lente -lekkernye voor vir haar man, Tom, en hul vriende, die komiese aktrise Melissa Peterman en haar man, die akteur John Brady. Valerie se spyskaart bevat spekvleis-varkhaas, broccolini met broodkrummels en geroosterde nuwe aartappels met dragonbotter. Haar Rabarber Jam Bars maak die perfekte soet en tert nagereg.

Kos! Vriende! Pret!

Valerie Bertinelli se goeie vriende en kardinale kaartmededingers, Kevin en Kristen, kuier vir 'n langnaweek. Om soveel tyd as moontlik saam met hulle deur te bring, berei Valerie al haar kos vooraf voor. Haar spyskaart bevat Turkye en Switserse toebroodjies met wortelslaai, gekapte slaai -kleinigheid met tuisgemaakte boerdery, braai -aartappelskyfies en hoender -tetrazzini. Die bende teug aan Valerie's Sangria terwyl hulle hul tyd saam geniet.

Bayou Bash Brunch

Valerie Bertinelli is mal oor die unieke geure van New Orleans, daarom nooi sy die inwoner van Louisiana en die aktrise Faith Ford vir 'n brunch wat hulle laat voel asof hulle in die Big Easy is. Valerie maak Green Tomato Benedict en Easy Cajun Hollandaise saam met Olive Salad, en sy en Faith drink die orkaan Mimosas. Valerie berei Bananas Foster ook voor vir 'n soet afwerking.

Sterre filmaand

Valerie Bertinelli bied filmaand aan met haar seun, Wolf, en sy meisie, Andraia. Die weer word warm, so Valerie maak dit 'n buitelug-aangeleentheid met baie kos, insluitend 'n ui-wig-slaai met tuisgemaakte boerderydressing, gebraaide hoenderbroodjies met piekelslaai en, as nagereg, 'n bioskoop.

Heeldag braai

By 'n vorige besoek aan Kalifornië het die vriende van Valerie Bertinelli haar gewys hoe om ontbyt te braai, wat 'n hewige kompetisie begin het om te sien wie die beste braaiplek vir die hele dag kan kry. Valerie verhoog vandag hitte met gegrilde Franse roosterbrood met appelbessie -kompote en appelmascarpone -room, gegrilde garnale en radicchio -slaai met heuning -balsamiese vinaigrette, gegrilde lamse frikkadelle met gebraaide tamatiesous en 'n verfrissende gegrilde sitrusvrugte -limonade.

Patio Party: 'n duik vir almal

Niks sê somer soos 'n patio nie, so Valerie Bertinelli bied 'n 'begin van die somer' saam met haar man, Tom, en hul beste vriende. Die seisoenale partytjie -spyskaart bevat gegrilde groente met avokado -yoghurtdip, Tapenade Aioli -dip, gegrilde garnalsalsa, rompsteak met Chermoula en 'n Hibiscus- en Lavender Prosecco -ponsbroodjie in die nuwe seisoen.

Broodjies van anargie

Valerie Bertinelli fokus op hamburgers, werk aan nuwe resepidees en daag haarself uit om nuwe kinkels te kry. Haar pogings sluit in salmskyfies met pittige vinnig gepekelde groente, buffelhoenderbakkies met selderybloukaasslaai en lamsburgers met verkoolde tamaties en feta. Vir die pret maak sy ook 'n Hot Fudge Milkshake.

Net ek en my seuns

Valerie Bertinelli hou van haar vele familietradisies, maar dit is nooit te laat om 'n nuwe een te begin nie! Om 'n paar van die spesiale mans in haar lewe te vereer - haar seun Wolf, eggenoot Tom en broer Patrick - skep Valerie nuwe gesinsgunstelinge: Chipotle Cheeseburgers met tuisgemaakte braaisous, spinasie en aarbeislaai met 'n warm spekvinaigrette, en haar ma's Uieringe bedien met 'n verfrissende Ginger Beer Lime Rickey.

Hoender Cacciatore vir die siel

Valerie Bertinelli verwelkom Colton Underwood, 'n voormalige voetbalspeler wat nou 'n niewinsorganisasie bestuur om mense met sistiese fibrose te bevoordeel. Hy reis deur die land vir sy liefdadigheid, en Valerie behandel hom en sy vriendin, Cassie Randolph, met 'n tuisgemaakte maaltyd met 'n paar van haar ma se beste geregte. Sy maak Classic Antipasti -groenslaai, Mom's Chicken Cacciatore, Garlicky Polenta en, as nagereg, suurlemoenkoek met suurlemoenroomkaas.

'N Happie uit Memory Lane

Valerie Bertinelli is geïnspireer om geregte te kook wat haar aan 'n paar van haar gunsteling rolle op die skerm herinner. Sy maak 'n ham- en botterbroodjie op 'n tuisgemaakte krakeling, Lemony Cacio y Pepe en steakhouse garnale -cocktail met sustersaus. Vir nagereg bak Valerie 'n lemoen -vanieljeboon -engelkoek.

Te warm om te kook

Valerie Bertinelli en haar vriend Faith Ford hou daarvan om kook te kook en resepte uit te toets. Vandag is dit Valerie se beurt, maar dit is net te warm om te kook! Sy besluit om dinge koel te hou met 'n heerlike dekadente kreef BLT, Quick Sweet and Savory Pickle Spears, 'n klassieke Griekse slaai, 'n heuning-sitrus suidelike ystee, en 'n unieke resep vir mikrogolf aartappelskyfies. Vir nagereg maak sy 'n vars blik op Lemon Icebox Cake.

Ons vier Wolf ' se musiek

Valerie Bertinelli vier haar seun Wolf se musiek saam met vriende, familie en sy gunsteling tuisgemaakte maaltyd. Die spyskaart bevat sederplank -salm met gegrilde kersietamaties, bruin botter -gebraaide spinasie met suurlemoen en mini -krapkoeke met mosterd -crème fraiche. As nagereg geniet almal snye Vanilla Cake met Swiss Vanilla Buttercream.

Ek is baie lief vir jou

Valerie Bertinelli hou 'n fondue -partytjie vir haar vriende, die akteurs Melissa Peterman en John Brady. Haar spyskaart bevat vier kaasfondue met verskillende dippers, alledaagse gebraaide groente, bros Romaine -slaai met 'n pittige sitrusvinaigrette en, as nagereg, sjokolade -nageregfondue met gebakte piesangs.


Vinnige ui-wenke

Sny die uie dun

Die truuk om werklik vinnig ingelegde uie te maak, is om die uie baie dun te sny (ongeveer 1/8 duim), sodat hulle sag word en die asyn vinnig absorbeer. U kan dit doen met 'n skerp sjefmes of 'n mandoline.

U kan kies om die uie dikker te sny (ongeveer 1/4 duim) vir 'n bietjie crunch. Pasop dat u uie 'n paar uur of 'n nagrus nodig het om die asyn tyd te gee om deur die ui te kom.

Kies u asyn verstandig

Deur 'n kombinasie van appelasyn en gewone gedistilleerde asyn te gebruik, word hierdie piekels interessanter. U kan alle gedistilleerde asyn gebruik as dit alles is wat u tuis het.

Natuurlike versoeters vir die oorwinning

Die keuse van esdoringstroop of heuning in plaas van gewone suiker bied 'n ekstra geur en intrige, terwyl hierdie piekels natuurlik versoet word. Ek beveel nie aan om hierdie piekels sonder versoeter te maak nie-hulle is goed gebalanseerd daarmee, maar baie vingerig en skerp daarsonder.

Maak 'n pint of drie

Die resep, soos hieronder geskryf, lewer 'n pot groot piekels (ek gebruik hierdie oulike Weck-pot-dit is 'n aangeslote skakel). U kan die resep vir 'n groot partytjie of 'n braai maklik verdubbel of verdriedubbel, net deur 'n paar pintbottels of 'n groot pot te gebruik.

Regverdige waarskuwing

Hierdie resep laat jou kombuis asyn ruik, sodat jy dalk die stoofopening wil laat loop terwyl jy hierdie piekels maak.


Hoe om 'n maklike, elegante aandete te hou

deur Hal Rubenstein, AARP, 20 April 2018 | Kommentaar: 0

Neem die druk uit om 'n aandete te hou deur die spyskaart eenvoudig te hou en bekende geregte te kook in plaas van nuwe resepte.

'N Paar weke gelede, laat in die oggend, lui my selfoon. Dit is 'n goeie vriend, so woes hy vergeet alle lekkernye en begin met sy vele vrae oor die kalfsbors wat ek verlede somer gemaak het: Het ek shiitake -sampioene of porcini gesout? Broccoli rabe of gewone broccoli? Het ek die afgeplatte kalfsvleis smaller kant na wyer of breër tot nouer gerol ... en kan hy wegkom met 'n lus om die draad, aangesien hy nie weet hoe om dit vas te maak nie?

Wat ek wou weet, was hoekom hy nie op 'n Dinsdag om 11:00 by die werk was nie. Omdat hy vir my gesê het, het hy drie gaste vir 'n ete, en soos hy dit stel: "Jy weet hoe mense is."

Wel, eintlik, nee, dit is nie hoe hulle is nie. Dis hoe ons vrees hulle is.

Danksy gewilde televisieprogramme soos Topsjef, The Great British Bake Off en Klop Bobby Flay wat stowe in gevegstasies verander, verbeel te veel huiskokke van elke ouderdom skielik hoe die vriende om hul etenstafel sit en die sjefs van die voedselhouer in Food Network binnedring. Dit is baie minder lekker om tuis te onthaal as u dit sien eindig in 'n verhoor deur 'n honger jurie, of u nou u nuwe skoonseun of ou vriende wat op hul landtoer besoek, insluit.

Skakel dus die TV af, sit die afstandsbediening neer en neem 'n paar wenke van iemand wat al meer as 30 jaar 'n spysenier, voedselkritikus en gasvryheidskonsultant in New York is - iemand wat nooit aan die ontvangkant van 'n telefoon wil wees nie gesprek soos die hierbo weer. Hierdie voorstelle sal u lewe makliker en aangenamer maak, of u nou u hele volwasse lewe vir geselskap gekook het of net in die kombuis begin het.

1. Grond jouself

Voordat ons by die beplanning begin, moet u weet dat niemand by u huis kom omdat hulle 'n Michelin-ster-ete nodig het nie. Daarom het God sjefs soos Eric Ripert, Bobby Flay en Lidia Bastianich gemaak. U gaste kom na u huis om by u te wees en u geselskap te geniet. Vertrou my dus as ek vir u hierdie grondreëls gee:

  • U hoef nooit meer as twee gange te kook nie.
  • Vermy enige gereg wat u nog nooit voorheen gemaak het nie, of nooit getoets het by iemand wat u liefhet en vertrou nie - iemand wat u sal vergewe as dit suidwaarts gaan.
  • Moet nooit kies om iets te maak wat groot voorbereiding of aandag verg terwyl u gaste daar is nie. Hulle verkies om van aangesig tot aangesig met jou te praat, en kyk nie agter in jou kop terwyl jy iets braai of braai nie.

Sop kan 'n strelende voorgereg wees, wat die toon vir die maaltyd bepaal. Dit kan vooraf voorberei word, dan verhit en aan gaste bedien word.

2. Begin met 'n sop

Almal hou van sop. Dit is strelende, gewaarborgde trooskos. Honderde opsies is verbasend maklik om te maak (dankie tog vir hoenderaftreksel wat gereed is), en hier is die beste deel: Sop kan dae of weke voor die tyd gevries word sonder om die smaak te verloor. Ek het altyd ten minste drie verskillende sop in my vrieskas om hierdie rede. Ek steun op gunstelinge soos aartappel prei, wat slegs agt bestanddele bevat en heerlike koue of warm lensiesop smaak, wat minder as 'n uur neem om te maak en natuurlik hoendernoedelsop, want dit is een van die onweerstaanbare, eetbare wonders van die lewe.

Haal die sop soggens op die aandete uit die vrieskas. Verhit dit as jy by die huis kom. Prut tot gaste opdaag. Bedien met 'n vars brood. Klaar.

Almal hou van sop. Dit is strelende, gewaarborgde trooskos. Honderde opsies is verbasend maklik om te maak (dankie tog vir hoenderaftreksel wat gereed is), en hier is die beste deel: Sop kan dae of weke voor die tyd gevries word sonder om die smaak te verloor. Ek het altyd ten minste drie verskillende sop in my vrieskas om hierdie rede. Ek steun op gunstelinge soos aartappel prei, wat slegs agt bestanddele bevat en heerlike koue of warm lensiesop smaak, wat minder as 'n uur neem om te maak en natuurlik hoendernoedelsop, want dit is een van die onweerstaanbare, eetbare wonders van die lewe.

Haal die sop soggens op die aandete uit die vrieskas. Verhit dit as jy by die huis kom. Prut tot gaste opdaag. Bedien met 'n vars brood. Klaar.

3. Skep 'n hunkerige slaai

'N Heerlike slaai hoef nie opgeskop te word nie. Dit verg slegs 'n bietjie nadenke en varsheid. The latter has never been easier to find than it is now. Green markets abound, and even big-chain emporiums feature extensive fresh and organic sections of fruits, vegetables and — often local — cheeses. You can buy produce a few days in advance just don’t refrigerate tomatoes.

There is no culinary law that demands salads require lettuce, and making a great one involves mostly thinking about which fruits or vegetables you savor now, and which nuts or cheeses turn you on. (And yes, it’s OK to look up an actual salad recipe from there.)

Instead of a salad of romaine, tomatoes and cucumbers, how about one with fennel, grapefruit and watercress? Or fresh peaches, heirloom tomatoes and burrata? I often serve panzanella , a classic and versatile Tuscan salad that ramps up simple vegetables like tomatoes, peppers and cucumbers by using cubed, day-old bread to soak up the dressing in advance . Most vegetables can be cut in the morning before you leave for work, or as soon as you get home. From there, put them into a handsome salad bowl, under two layers of damp paper towels, and refrigerate. You can add small berries at the same time. Fruits can be peeled and cut before dressing.

Also, there is no need for fussy dressing. Flavored oils (kaffir lime, Tuscan herb, Chipotle) and vinegars (balsamic, port wine, champagne) are readily available at most supermarkets and online. A little dressing goes a long way go easy to keep your salad from getting soggy. Serve oil and vinegar on the tables should guests like salads “wetter.” Add cheese after you toss. Let guests serve themselves.

Be creative and experiment with different fruits, vegetables and dressings when preparing your salad.

3. Craft a crave-worthy salad

A great salad needs no fussing. It demands only a little forethought, and freshness. The latter has never been easier to find than it is now. Green markets abound, and even big-chain emporiums feature extensive fresh and organic sections of fruits, vegetables and — often local — cheeses. You can buy produce a few days in advance just don’t refrigerate tomatoes.

There is no culinary law that demands salads require lettuce, and making a great one involves mostly thinking about which fruits or vegetables you savor now, and which nuts or cheeses turn you on. (And yes, it’s OK to look up an actual salad recipe from there.)

Instead of a salad of romaine, tomatoes and cucumbers, how about one with fennel, grapefruit and watercress? Or fresh peaches, heirloom tomatoes and burrata? I often serve panzanella, a classic and versatile Tuscan salad that ramps up simple vegetables like tomatoes, peppers and cucumbers by using cubed, day-old bread to soak up the dressing in advance. Most vegetables can be cut in the morning before you leave for work, or as soon as you get home. From there, put them into a handsome salad bowl, under two layers of damp paper towels, and refrigerate. You can add small berries at the same time. Fruits can be peeled and cut before dressing.

Also, there is no need for fussy dressing. Flavored oils (kaffir lime, Tuscan herb, Chipotle) and vinegars (balsamic, port wine, champagne) are readily available at most supermarkets and online. A little dressing goes a long way go easy to keep your salad from getting soggy. Serve oil and vinegar on the tables should guests like salads “wetter.” Add cheese after you toss. Let guests serve themselves.

4. Lean on one-dish classics

Instead of taking Tuesday off to wrestle with an uncooperative veal breast, it would have been a lot easier if my friend had put up a pot roast the night before while watching The Voice. It would have taken 45 minutes of prep time max, with no hovering required.

The advantage to roasts (cooked open in the oven), potted meats (cooked covered, usually in 350-degree heat) and slow roasts (placed in pot or slow cooker on a low heat and left for hours) is that they cook with little help from you, and usually include side-dish starches and vegetables within the cooking liquid. Best of all, they actually do taste better when made in advance.

If those don’t appeal, or you need a vegetarian option, lasagna offers similar one-dish, make-ahead advantages. Lidia Bastianich even recommends assembling her lasagna a few days ahead.

An added bonus is that this is a kind of cooking most people rarely order when eating out, and increasingly fewer restaurants offer on a menu. So the added surprise, nostalgia and heartiness that such a main-dish choice generates is sure to send warmth your way. If you don’t have one already, get a great Dutch oven or an InstaPot, develop a repertoire of three made-ahead dishes, and sweat no more. Whether you are making a classic pot roast or brisket, root vegetables with kasha or a seafood stew, the main course will always be done long before anyone arrives.

5. Buy a fancy dessert

Sugar is one of our oldest and most effective preservatives, which means you can bake a cake weeks in advance — especially on a weekend when it’s probably easier to find time for the precision baking required — and then freeze it. Last July, I thawed and served a cheesecake left over from Christmas. Not only was no one the wiser, three people asked for the recipe. (I never give out my cheesecake recipe, though. That’s awful of me, I know. But still, no.)

However, in every city, and in many a neighborhood, there are those singular places that make sensational sweets that you and everybody else wait in line or drive across town for.

Well, just go buy that irresistible big yum and present it as your closer to gushes of delight. In the blink-and-you-missed-it hamlet in upstate New York where I have a home, the woman in the local half-bare General Store makes the best apple pie I’ve ever eaten. Now I will never bake another one. Why bother, when hers is so smashing and I earn substantial cred for bringing it to my table?

6. And … cheers!

There you go. Two (or three) dishes made in advance, one freshly assembled, and the possible appropriation of someone's sweetest specialty. Dis dit. And you didn’t lose a sick day. Now, go put on something comfortable that also makes you look confident. Then open a bottle of something and enjoy your guests.

Hal Rubenstein is a founding editor of InStyle en former restaurant critic for New York tydskrif. He is the author of five books, including 100 Unforgettable Dresses.


How a Top Chef finds balance

When most contestants arrive at the Top sjef kitchen, they’re well-versed in the competition ahead, having watched every available episode. For Kelsey Barnard Clark, season 16 winner and proprietor of EAT KBC, this was not the case. “Preparing for the show, I’d never really seen an episode,” says the 30-year-old Dothan, Alabama native and resident. “So, I told myself I was going to watch every season. I ended up watching just two episodes and going in totally blind,” she adds. “I didn’t know you weren’t supposed to make risotto [a common point of failure for past contestants] or that Tom [Colicchio, one of the judges] doesn’t like okra.”

Clearly her lack of prior research proved no problem, as she was lauded throughout the season for her inventive, soulful take on Southern cuisine. “I think it made the experience better, because I was just myself and didn’t overthink things,” she reflects. A topic throughout the show was also Barnard Clark’s emotional journey: To be on Top sjef, she’d had to leave her 9-month-old son Monroe, now a smiley blonde two-year-old often found in her Instagram stories.

A year after her win, Barnard Clark spoke to Furthermore about newfound fame, finding balance in gardening, and her favorite thing to cook right now.

How has your life changed since winning Top sjef?

It’s been exactly a year and it’s basically taken me that long to get back to normal. Getting used to low-key fame has been wild. I get recognized at the airport, it’s really bizarre. I have to catch myself when I’m wondering ‘Why do you know who I am?’ Personally, though, I love it. I think people handle attention differently, and good or bad, I’ve loved it my whole life.

The competition seems very hectic and physically intense. Did you find it motivating or inspiring or just challenging?

I would say it was all of that. I did not go into it expecting to win. My whole mantra was ‘be yourself, work really hard, and don’t go home first.’ I was more thankful that I was going to be on the show, which was a really amazing experience and opportunity. I wanted to remember that over everything else.

What’s something surprising about Top sjef?

I think viewers get the impression that everybody’s so competitive, but that’s a big misconception. We are more competitive against ourselves and, if anything, we’re helping each other out.

Have you watched the season now?

No, but I never really sit down to watch TV. I don’t watch nearly anything.

Can you talk about being a Southern woman and a professional chef? Did you have women to look up to in the industry?

Predominantly, my friends don’t work and my mom and her friends were stay-at-home moms. [On the other hand], I have a work-heavy career that is a full-time job and sometimes more than a full-time job. In the South, you don’t find [as many] female chefs and it felt isolating and challenging at times, and as if no one knew what I was going through. Now though, being a female Southern chef is one of my favorite things because it sets me apart.

What’s your approach to wellness?

I get a massage every three months and facials once a month. I started doing that when I got back from Top sjef and was like ‘Where did all these wrinkles come from?’ I felt like I came back two years older and that made me realize I hadn’t taken care of my skin.

Also, my garden and my house are my oasis. I have plants everywhere. Gardening and getting my hands dirty became my alternative to getting drinks after work with my friends. I wanted something that wasn’t drinking that was a way to wind down.

Did you grow up gardening?

My grandmother and great-grandmother both had gardens and used to come over with pickles and pepper sauce made from what they’d grown. These women were huge influences in my life. They gardened, fished, and played golf—things that females weren’t doing in their era.

What are your favorite things to cook from your garden?

Right now, Shishito peppers. No one in my family had heard of them, and now they are obsessed. I just broil them and then add lime, salt, and pepper and eat them pretty much every night. Another favorite is pickling cucumbers from the garden.

How do you manage stress with such a busy schedule?

Champagne helps! No, joking aside, on my best days it’s pretty manageable, though on my not-so-great ones I ask myself if what I’m doing is too much. The number one thing I always recommend for someone in a leadership position is getting people to help you. For women, it’s a stigma to ask for help. Especially when you have a child and you’re working, you want to spend your time away from your job making memories with your children. I make a chart to figure out what I’m spending a significant amount of time doing that I can financially afford to have someone help with. For me, I decided that I’m not going to spend time cleaning my house anymore—that’s where I decided to ask for help.

What are some of your favorite places to visit food-wise?

New York, I try to go there as much as possible. It’s fun because it’s always evolving and there are always great new places to eat. In the South, I love going to Birmingham. It’s only three-and-a-half hours away and there are some really inspiring chefs there. Charleston, too. Last but not least, New Orleans: Culture, music, and fun—you can’t beat it.

You lived in New York City for three years, working in restaurants. Why did you decide to move back to your hometown of Dothan?

[In New York,] I felt like my whole life was revolving around a kitchen. I took a step back and saw that I wasn’t happy and was obsessed with the industry in an unhealthy way. I couldn’t work 110 hours a week for the rest of my life, but I’m such a workhorse I couldn’t stop myself. I realized I wanted a slower pace and to feel like I could date someone that wasn’t a chef and have friends that weren’t chefs. I want this career and this job, but I don’t want it to be my life.

How do you practice balance in your life?

Chefs are obsessive and want to control things, and when we can’t control things, we pick something to control. I’ve always been uber concerned with my health and my weight and, full disclosure, I had an eating disorder when I was in New York. I decided that I didn’t want to be obsessed with my body. Instead of thinking ‘How do I look?’ I’m now invested in ‘How can I be more healthy? How can I have more energy?’ For me, balance is important. If I just came off a bender weekend of eating everything in sight, I don’t need to answer every craving by giving into it. I try not to go more than four days of really bad eating, and then I’ll skip bread or sweets for a day. I don’t ever want to be in a lifestyle where I feel like I should diet. The reality is that no one feels good when they’re at their heaviest. You can’t feel healthy when you’re weighted down. That’s my biggest focus: How I can feel the healthiest all the time?

What about at work?

One thing I focus on since I’ve had Monroe is that I don’t care what’s going on at KBC, at five or six p.m., I’m done. Even if it’s really bad or if I’m thinking I should answer a few more emails, I’ll wake up the next day and do it instead. As a business owner, you feel that because you’re always on the clock you need to constantly be working. I created office hours and that’s made me keep the balance up.

How do you stay active?

I get up every morning at five-thirty or six and walk around the neighborhood with my son. It’s my only quiet time. Then, I go to the gym twice a week, where I do a full-body workout with weight-training and boxing.

What’s next for you?

I’m working on a lifestyle book with recipes, stories, and hostess tips. Hopefully there will be multiple books. I want to say yes to opportunities more than I say no and make the most of my time on the show.


White Grape Juice

Keep that white grape flavor in your recipe by using white grape juice in place of the white wine. It will be quite a bit sweeter than the wine, so you will need to add a bit of vinegar or lemon juice to balance the flavor. Use caution when using this option in savory or salty recipes.


‘Don’t suck the most today’: Fort Worth chef talks about her ‘Hell’s Kitchen’ experience

8:54 AM on Mar 30, 2021 CDT

After being eliminated on the 11th episode of Fox’s Hell’s Kitchen Season 19 this month, North Texas chef Jordan Savell can finally talk about the reality show she filmed two years ago.

She went to the nomination block — where host Gordon Ramsay decides to boot one of two chefs out of the competition — five times. The first time, Ramsay actually called her out. He waited until the Savell took off her jacket before telling her to get back in line and dismissing her opponent. The fifth time, Ramsay called out another contestant’s name before telling her to get back in line and sending Savell home instead.

“It’s a lot of disappointment in yourself,” says Savell, now 31, reflecting on the intensity of those moments. “The name of the game really is, ‘Don’t suck the most today.’”

Ramsay showed a surprising amount of emotion when he finally took Savell’s jacket. He encouraged her to continue as a chef, but said she was a soldier instead of the general he needed. Savell says Ramsay has the sense of humor of a teenager off camera, he truly does want to see everyone on the show succeed, and he really is that good in the kitchen.

“It’s ridiculous to watch him perform,” Savell says. “There’s no wasted energy or movement. And on camera, he does not have to repeat himself. He can do everything on one take. He’s a machine. He gets up every morning and goes to the gym with his bodyguard. He’s also a giant man who wears a size 15 shoe.”

Originally planned to air last year, the current season of Hell’s Kitchen was pushed back during the pandemic. After spending a decade working as a sous chef in restaurants like Eddie V’s in Fort Worth and the Oceanaire and Chamberlain’s in Dallas, Savell decided to audition for the show. She had been auditioning for months when she was told to get on a plane to Las Vegas on a day’s notice.

She had put her struggles with alcohol and substance abuse behind her for just six months before spending 25 days competing with 17 other chefs for a quarter of a million dollars and an executive chef position at Gordan Ramsay Hell’s Kitchen Lake Tahoe.

“My emotions were very raw and very close to the surface,” Savell says. “I was barely sober in Las Vegas in a stressful situation, watching people drink. Anytime you see me with a Champagne glass on the show, it has apple cider in it.”

Sequestered with the other chefs, she wasn’t allowed to have contact with anyone back home. Phones, televisions, and radios were all off limits, but they had microphones and cameras on them at all times — even in the bathroom.

“The mirrors are all one way,” Savell says. “They can see you, but you can’t see them. There are cameras everywhere. At night you can hear them. If you start talking, you’ll hear all the cameras turn to look at you.”

Then, she couldn’t speak about the experience for two years.

Savvy 7-year-old from ‘Ellen’ and ‘Today’ debuts Shirley Temple drinks for Plano arcade company

In January 2021, Savell opened Bullfish Foods, a Fort Worth food truck specializing in classic sandwiches with some “Texasness,” or a little spin. The pork on her Cuban and the meatballs on her sub, for example, are smoked. The Dan Dan, a sandwich with Nutella and marshmallow, is French-toasted.

She says the Hell’s Kitchen exposure has helped Bullfish Foods get off to a good start, and it dramatically increased her followers on social media. But looking back at the show, she is just proud of herself for doing it.

“Being on national television makes you feel real vulnerable,” says Savell, who returns to the show for the last two episodes of the season. “I had to see a background investigator and a psychiatrist and a doctor before they put me on TV. They ask you all of the inappropriate questions that you don’t want to answer. So, the producers are all privy to that information.”

On the show, Savell mentions that, when she was a child, her mother was in prison for years.

“I’m not ashamed of it,” she says. “But what they didn’t air is that my father is the best father in the world, and he’s been married to my stepmother for almost 30 years. I had a family. They portrayed that differently.”

But ultimately, being on Hell’s Kitchen was better than she ever could have imagined.

“Being a soldier in Gordon Ramsay’s eyes makes me a general in everybody else’s,” Savell says. “If Gordon Ramsay gives you a three, it’s a five to everybody else.”


Towards More Sustainable Viticulture

Today I’m offering to your attention a guest post which is a bit unusual for this blog – it is a lot more technical then we usually get here, on the pages of Talk-a-Vino. This blog post is written by Urška Krajnc (email: [email protected]), Business developer of eVineyard, a vineyard management solution (and an App), helping viticulturists to grow better grapes. Hope you will find it interesting. Your comments and questions are definitely encouraged. Enjoy!

Agricultural production is one of the most important economic activities on Earth. The majority of human food originates from land, which must perform over time in a consistent manner and produce huge quantities of output. To meet the demands of the world’s growing population, farmers have to increase crop production and availability of food. This is nowadays achieved through the standardization of crops, genetic changes of plants, growth hormones and excessive use of pesticides. Many argue that changes in agricultural production are not going into the right direction. Therefore initiatives for more economical, environmentally and socially sustainable agriculture have emerged.

An important problem of the agriculture production are pesticides, which have negative impact on human health and environmental pollution. While inappropriate use of pesticides is literally directly threatening human lives in certain (usually less developed) areas of the world, it also counts for many indirect harmful effects on human health, ecosystem changes, etc. Pesticide spraying, for example, has a huge impact on the bee population in the country-side, while bees are the main pollinators of certain species of plants. In certain areas, the bee population has reduced by as impressive amounts as 30%. All this is leading to large environmental imbalances – as the pollination reduces, the flora will not flourish as it should anymore, and soon fauna will follow. And we’re a very part of that, even though we may not see it.

Similar story exists with water organisms, which are being killed by the over-usage of pesticides, drifted from the spray targets to the water flows. Pesticides affect human health also through the residues left in food, that can be toxic to humans. Grapes are believed to be among fruits with the highest level of pesticide residues. Not only in table grapes, but also in wine, several pesticides can be found, especially when the conventional production methods of wine are followed. Therefore in certain regions of the world, more sustainable and environmentally friendly agricultural production methods have developed to a larger extent. Alternative methods for large-scale growing are becoming feasible through the latest technology. The fact is that the food production needs optimization, and research has shown that an optimization can be only achieved if the resources that farmers use, are applied in a knowledgeable way.

Some of the countries are already taking steps towards the reduction of pesticides usage. France, for example, decided to reduce the amount of pesticide spraying by 50% in the time between 2008 and 2018. But even though there are national directives, and common sense leading more and more people to move away from pesticides, there are still situations where spraying is seen as necessary – and maybe in some cases it actually is, in order to avoid larger pollution later on, and to sustain the production that feeds our world today. However, a French winegrower from Burgundy probably wouldn’t agree, and would rather go to jail for a few weeks than to spray his grapevines with a pesticide that would consequently poison his soil for the generations to come. Even more, the first real cases against the corporations providing pesticides, are starting, as some people die of cancer which was clearly the consequence of long-term pesticide usage.

The fact is that some of the pesticides are originating from military chemicals and the vast majority of them includes synthetically originated chemical compounds, developed to kill certain pests. Even here, the things are changing through the development of the natural fungicides, which don’t harm non-target pests, but work on fungus. Big steps were done also by science in predicting the disease outbreaks according to the environmental conditions, and using those predictions to spray selectively in order to prevent the diseases at the optimal time, instead of routine spraying. This scientific research is nowadays manifesting in practice through cost-effective solutions, based on sensors and data about the weather, and is targeted at the crops which are classically produced with large amounts of pesticides, like grapes.

Several wine producing countries – France, Spain and Italy under the EU agricultural policy, as well as Australia and United States of America, are systematically reducing the use of pesticides on grapevines for the last 15 years. The practical measures are taken to reduce pesticide residues and environmental pollution via usage restrictions of several dangerous pesticides and introduction of Integrated Pest Management approach. This approach has proven to reduce pesticides residues not only in wine, but also in the other agricultural products. Australian winegrowers have reduced the usage of pesticides through the use of technological solutions for strategic spray timing and through the use of more naturally produced pesticides. In the United States of America, the reduction of pollution is achieved through banning of several harmful pesticides and through the introduction of sustainable wine-growing practices, supported with the sensors and information technology, used to optimize other processes, such as irrigation. Similar practices are used throughout the Europe, which has seen a big increase in pesticide use in post World War II time, which is now decreasing.

In many European countries, the “Denomination of Origin” policies don’t allow irrigation and some other kinds of terroir manipulation in order to get the “DO” sign. But systems for smarter plant protection are always welcome and are already in place in most of the countries by big growers, with the adoption of technology now being done by smaller growers as well. Some winegrowers around the world went even a step further and applied organic wine production principals, due to the changes in market demands, led by the conscious consumers. In EU, 6.6% of the grape-growing area is treated as organic, from which one third of organic grape-growing area is in Spain. Unfortunately, on the other side of the world, in China, with rapidly growing grape production, a production and usage of pesticides is increasing.

A lot of solutions exist – we can spray very selectively by using sensors and computers that take into account the existent knowledge. We can completely avoid spraying in some cases, and in the other cases, we may use the natural fungicides that don’t harm the organisms, which were not targeted as harmful, like bees. It will take some time for all those solutions to become mainstream, but some parts of the world are already moving in that direction. It’s our, humanity’s, turn, to make healthy and sustainable future a reality. We’re not left with many other options anyway.


Kyk die video: Bobby Flay schjune2013HD (Oktober 2021).