Just recently had one of the most memorable food experiences of my life. Been working on a show concept for a while now, which would put me (the host) in the kitchens of restaurants across the county, featuring every type of dining experience imaginable. Well, I finally put the rubber to the road, and with the help of an old friend and some great contacts in the biz, we pulled off a production day in NYC that I will remember whatever the outcome.
We ended up recording footage of me working the line, so to speak, in four different places: first, I flipped burgers and fires at Bill's Bar & Burger (Meatpacking District), one of the hot, new burger joints in Manhattan. Next, it was yours truly making authentic masa tortillas at Dos Caminos (Park Ave. South at 26th St.), followed by crafting my own steak -- I butchered it, seasoned it, cooked it -- at Primehouse NY (27th and Park Ave. South), and finally, an Asian double-header at Ruby Foo's Times Square, where I made sweet and sour shrimp in the kitchen downstairs, and rolled sushi in front of a pre-theater dining crowd upstairs. Special thanks to the amazingly kind and generous folks at BR Guest Restaurants (www.brguestrestaurant.com). Without them, this shoot would not have been possible.
Footage is in the hands of a skilled editor. We will create a promotional reel from it, and then shop it to the networks. Stay tuned...
Haven't done much home-cooking lately, but last night made a nice little pasta dish my wife found in Real Simple:
- Cut 2 sweet potatoes into 1/2 inch cubes, season with salt and pepper, and cook in a large skillet with EVOO, stirring occasionally, for about 10 minutes.
- Meanwhile, boil water and cook one box spaghetti.
- Add 2 sliced shallots and 1 tbsp. rosemary to the sweet potatoes. Cook and stir for another 3-5 minutes.
- Drain pasta and reserve 1/2c water. Put pasta back in the pot, add the sweet potato mixture, 1/2c grated Parmesan cheese, and pasta water, and mix.
- Top with 1/3c Ricotta cheese (or more if you choose), and serve.
The dish was hearty, but still light and fresh-tasting.