Category Archives: video Q & A

Video interviews with chefs, bartenders, mixologists and more.

Cooking on WGN News!

Well, I was a bundle of nerves, but had a blast doing this demo live of Chef Haidar Karoum’s (of Estadio in Washington, DC) torrijas WGN for Plate’s upcoming Spain issue. I loove me some French toast, especially when soaked in cinnamon, cloves, star anise and sherry! Click the link below to watch the segment, and tell me you don’t even notice the bread breaking…haha
photo-1
http://wgntv.com/2013/07/29/lunchbreak-chef-haidar-karoums-torrijas/

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Charlie Trotter on Glossed & Found

When he’s not making crazy maki movies with wind-up sushi toys, my friend Graham Kostic is interviewing big wigs as a host for online beauty, fashion and lifestyle magazine, Glossed & Found. All of his video interviews are hilarious and fun to watch, but I especially love this week’s segment with Charlie Trotter, done from Trotter’s to Go, where the chef was promoting his two latest books, “Home Cooking with Charlie Trotter” and “Lessons in Wine Service.” Kostic gets the world-renowned toque to reveal everything from his favorite Chicago restaurant to his recommended hangover fare. Now I just want to see Kostic take on peppered lamb loin with mustard spaetzle and thyme reduction (p. 145 of “Home Cooking with Charlie Trotter”). Maybe next week?

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Chatting with chef Shawn McClain

Chef Shawn McClain (of Spring, Custom House and Green Zebra) chats about Sage, his new Vegas-based restaurant project slated to open in December 2009, as well as his favorite Chicago haunts, from Lula to Le Colonial.

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Chatting with chef Marcus Samuelsson

When he’s not holding down the fort at his New York City restaurants, Aquavit and Riingo, Chef Marcus Samuelsson’s hanging at his new Windy City eateries, C-House in the Affinia Hotel and Marc Burger at Macy’s. When I met up with him at C-House this week, he told me he plans to spend a lot of time in Chicago this fall, and then proceeded to ask me when it really starts to get cold. I quickly told him, “Oh, you know, like February.” Hey, whatever keeps him cooking here as long as possible. Check out what the esteemed James Beard Award-winning chef had to say about C-House. A full report and food pics to come.

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Chatting with mixologist John Kinder

Vosges' Jazz Truffle was copacetic with Kinder's Coffee Cocktail

Vosges' Jazz Truffle was paired with Kinder's Coffee Cocktail

Truly, does it get any better than Vosges Haut-Chocolat’s Mo’s Bacon Bar (applewood-smoked bacon, alderwood-smoked salt and deep milk chocolate)? Actually, it does when mixologist John Kinder pairs the world’s perfect candy bar with an earthy, yet sweet and sour Bourbon and Sugar Snap Sour (bourbon, sugar snap pea syrup and lemon juice). Kinder (formerly of mk, Moxie and The Pump Room) created an array of culinary concoctions for Vosges’ cocktail and chocolate soirée last night at the Armitage Ave. location (look for a sake-chocolate soirée in Sept.), including a Coffee Cocktail (Hennessy, port, sugar and egg) that paired perfectly with Vosges’ Jazz Truffle (Café du Monde chicory coffee and dark chocolate). When Kinder isn’t whipping up inspired cocktails for his spirited dinners around town, he’s studying classic libations, like the Culross, explained in the clip below. 

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Chatting with chef Graham Elliot Bowles

Chef Graham Elliot Bowles talks about music, Warhol and what to expect on the menu of his eponymous River North restaurant.

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Chatting with chef Frank Brunacci

With the stunning skyline view in the background, Chef Frank Brunacci of 16 restaurant in Trump Tower describes his deliciously deconstructed Caesar “salad” pictured below.

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