Top 20 Things I Learned Hosting a Show on Cooking Channel
I learned SO much about food and cooking while hosting America’s Best Bites on Cooking Channel, but here are my top 20:
1. Take the time to brine: Chef Dan Bonanno, A Pig in a Fur Coat (Madison, WI)
2. Chefs can turn an entire community around for the better: Chef Dan Wright, Abigail Street (Cincinnati, OH)
3. A spoon is the prefect tool for peeling ginger: Chef Daniel Orr, Farm Bloomington (Bloomington, IN)
4. Spend extra money on quality ingredients: ALL THE CHEFS
5. Sous-vide is the most tender, juicy & consistent way to cook duck or any meat: Chef Anthony Lamas, Seviche (Louisville, KY)
6. Pernod is the brand name of the type of liqueur called a pastis, which also has a licorice taste: Chef Gabriel Viti, Miramar Bistro (Highwood, IL)
7. Cooking with a wine cork helps to tenderize the octopus: Chef Dan Wright, Abigail Street (Cincinnati, OH)
8. Buffalo sauce is just butter & your favorite hot sauce—duh, no wonder it’s so damn good: Chef Brian Jupiter, Frontier (Chicago, IL)
9. A great chef really cares where the food comes from: ALL THE CHEFS
10. Adding cornmeal on top pizza dough helps make the texture of the crust that much better: Chef Daniel Orr, Farm Bloomington (Bloomington, IN)
11. Napoleon means to to layer: Chef Dan Wright, Abigail Street (Cincinnati, OH) ex. dessert, appetizers- Tuna Napoleon
12. Toasting your nuts is key to upping the flavor: Chef Peggy Magister, Crazy Water (Milwaukee, WI)
13. Ramen noodles are best when cooked med-rare: Chef Bill Kim, BellyQ (Chicago, IL)
14. Gnudi is a type of gnocchi made from ricotta and a little flour, which also = heaven: Chef Justin Haifley, Tavern Kitchen & Bar (St. Louis, MO)
15. Don’t be afraid to use the resources you have in your backyard: Chef James Rigato who has Lake Superior Whitefish on his menu: The Root Resataurant & Bar (White Lake, MI)
16. I will eat rabbit if Chef Cris Eley makes it: Smoking Goose/Goose the Market (Indianapolis, IN)
17. Orecchiette means little ear. Next time look at the small pasta and you’ll see it: Chef Stefano Viglietti, Trattoria Stefano (Sheboygan, WI)
18. You don’t need to cook cous cous on the stove- just pour warm water over it and let sit: Chef Dan Wright, Abigail Street (Cincinnati, OH)
19. It’s worth it to go the extra mile and make your own sausage: Chef Justin Haifley, The Tavern Kitchen & Bar (St. Louis, MO)
20. I love and respect chefs more after this experience than ever before. A big thank you to all of the wonderful chefs I’ve had the pleasure to work with over the years.