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
Category Archives: video Q & A
Cooking on WGN News!
Filed under ..and more, video Q & A
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?
Filed under ..and more, chef's tales, video Q & A
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.
Filed under video Q & A
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.
Filed under new restaurants, video Q & A
Chatting with mixologist John Kinder
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.
Filed under boozeworthy, video Q & A
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.
Filed under video Q & A
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.
Filed under I like to eats, video Q & A
Chatting with wine director Brian Duncan
Bin 36, A Mano and Bin Wine Café wine director talks about the coolest vino for the dog days of summer.
Filed under boozeworthy, video Q & A
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