I can’t believe that you’ve had this in there for the past 16 years. It’s like you keep it down so no one can get to it but you. Well if you see, it is hiding. If the people know what I have it will disappear. Right! let me get some extra. Oh my God!
Riso Gallo presents Young Risotto Chef of the Year 2018 The competition is about the heart and soul of cooking, and fostering the next generation of talent in the industry. Riso Gallo has been supplying Italian chefs for over 160 years. We are passionate about our product and about the work that chefs do. Jason
Tighter, tighter, tighter. Can you give me a quick lesson please? Just do what they’re doing. Oh fuck! Okay. Please help me! We’re in the Gothic town of Tolosa and in search of traditional food in the Basque nation. The Fronton is a high end restaurant that happens to host an enormous pelota vasca court,
We’re going to do a beautiful roast lamb, easy gravy. We’re going to an amazing Italian version of a kind of mint sauce that you’re gonna absolutely love. So first things first, got a leg of lamb from you butchers. If you love good food its all about the leg. Now flavours, erm, rosemary beautiful
I am super excited today to be at one of my favorite wineries on Long Island Laurel Lake Vineyards with one of my favorite winemakers Juan Sepulveda who makes the most extraordinary wines with a Chilean background and we’re here to dismiss a couple of things today maybe maybe possibly dismiss a few myths. We
Hi Guys, ok, I’m gonna show you how to make really simple but really delicious brazed red cabbage. It’s an amazing dish from my new cook book Jamie’s Christmas. With fennel seeds, clementine, balsamic vinegar, smokey bacon and rosemary. People are gonna go crazy for it on Christmas day. Or in actual fact, anytime of
– I’m Patrick Capiello from Rebelle Restaurant in New York City and today I’m going to show you how to properly open a bottle of wine. So, to open a bottle of wine, really you only need one device and that’s a wine opener or waiter’s corkscrew. The first step is cutting the foil. Second
– Chef Trae Basore of Pearl and Ash Restaurant, thank you for being here. – Yeah, thanks for having me, it’s always a pleasure. – So what’s on the menu for today? – We’re gonna do our Spanish octopus with andouille, vinegar potatoes, and cilantro. – [Patrick] Sounds delicious. – You get to clean some