announcer: WNED PBS welcomes you into our kitchen with our live special, "Now We're Cooking."

Kick back and relax while local chefs prepare their signature dishes just for you.

Get ready, because "Now We're Cooking."

[audience applauding] Peter Hall: Hello, I'm Peter Hall, and joining me is Elyse Breeze.

Big round of applause for Elyse, yes.

Thank you.

And it's our pleasure to welcome you to our new, local cooking special, "Now We're Cooking."

Joining us today in our studio are five fantastic chefs from the Buffalo-Toronto region.

Elyse Breeze: Yes, we are so excited to have these wonderful chefs who are sharing their time and expertise and all of their best cooking tips with us.

So, first we have Chef Christine Cushing from PBS's "Confucius was a Foodie" series, so exciting for that.

We also have Chef Daniela Kayser, owner of the restaurant daniela.

And we have Michael Nguyen, owner of Pho Lantern and Waves.

We have Chef Jason Davidson, owner of The Terrace and Liberty Hound.

And our first guest is Chef Stephen Forman, owner of Thyme-N-Honey and executive chef for Delaware North Sport Service.

So, let's learn more about him.

announcer: Chef Stephen Forman is the collegiate of SUNY Cobbleskill for professional chef and Buffalo State College for a bachelor in food systems management, as well as 30 years of professional experience.

Chef Forman's passion pushes him to develop other chefs.

Besides his professional career, Chef Forman is an entrepreneur.

He started Thyme-N-Honey in 2020 during the pandemic and has increased his presence of the cooking class operation into many homes.

Thyme-N-Honey's Thursday evening live demonstrations on their Facebook platform has developed a following that enjoys their many culinary tips and techniques to improve the home enthusiast's culinary repertoire.

Stephen Forman is currently the regional executive chef for Delaware North Sport Service in Buffalo, New York.

He's a father of three children with his wife, Renita Forman, of 22 years.

Peter: Chef Stephen!

Stephen Forman: How you doing?

Peter: Thank you, thank you, I'm doing great.

You're looking good too.

Stephen: Thank you, thank you.

Peter: Thanks for joining us for this delicious, live special.

Stephen: Absolutely.

Peter: So, wow, it just smells terrific up here with all of these little goodies you have.

I feel like I've fallen into the spice rack at home.

So, tell us what are you gonna prepare for us today?

Stephen: We're gonna make a roasted sweet potato and black bean chili.

Amazing.

Peter: Well, smells amazing so far, and you haven't even started, really.

Wow.

So, what are you cooking up there?

Stephen: So, we're gonna start off by roasting some cumin seed.

And some of the things I like to do when I cook is I like to take the actual whole seed.

I would like to warm it up, and then we're gonna grind it in a pestle and mortar.

So, what we're doing right now is in a dry pan.

I have some whole cumin seeds, and I wanna get them hot, because right now they're asleep, but we wanna wake 'em up.

And so, we're gonna start energizing 'em, and all the fragrance that's in that seed is gonna start coming alive.

And once it's warm, I would put it in a pestle and mortar, grind it up freshly.

I already have some right here.

I just want you to smell that, take a smell of that.

Peter: Mm, wow.

That's fragrant.

Stephen: Very fragrant.

Peter: Now, I could mess this up.

Okay, so what's the trick here?

How do you keep from burning it?

Stephen: Well, it's just you pay attention to it.

It's in a dry pan, and it's over medium heat, and we're just gonna make sure that the heat is starting to stimulate the seeds so that the oils that are in the seed start to be energized.

And that's where the fragrance is gonna come from.

So, once you get it to where you start seeing a little smoke coming up, it's ready to go, we will put it in our pestle and mortar, grind it up, and all the fragrance will be released, which is gonna go right into our pan, which we're gonna start making next.

So, you're gonna start seeing-- so we got a pan right here that's already in, and we want to get a hot pan to start our chili.

The first thing we're gonna actually make is what we call a sofrito, and really that's similar to-- all different cuisines have their foundation for making stock, sauces, or soups, like a mirepoix in France, or you would do a trinity in Creole cooking.

So, sofrito is basically sautéed onions, peppers, garlic, tomatoes, and fresh herbs and spices.

So, that's what we're gonna start off with, if you don't mind, Pete.

Can we do that?

Peter: I think we can, yes.

Stephen: All right.

Peter: So, tomatoes, onions, peppers.

You got some colorful ones here.

Green pepper's okay?

Stephen: Green peppers are good, yes, but I like color.

I wanna make sure that I have nutrient based flavors going into my sofrito.

Peter: And your garlic looks mashed up.

Stephen: So, I grinded it up.

Peter: Okay, is that important?

Stephen: So, you-- so some people like to buy jars of garlic already pre-done in a store.

I don't like that, because it doesn't-- it doesn't have the potency I want.

Look at that.

Peter: It's smoking, yeah.

Stephen: Look at that.

See that.

Peter: I can smell it too.

Stephen: You smell that, right?

So, we're gonna turn that off, and then what we would do is we would put in there--I already have some ground up, but I want people to see how simple it is to just energize that oil.

And you can see the smoke rise, right?

Peter: I definitely-- Stephen: So, I get whole cloves.

Peter: You're making me nervous here.

Stephen: We're perfectly good, we're good, we're good, we're good.

So, we got our oil hot right here, so we're gonna get started.

Sound good?

Peter: Sounds great.

Stephen: So, we're gonna start making our sofrito by sautéing our onions.

Hear that sound?

Peter: I hear that sound.

Stephen: That's the sound of love right there.

I tell everybody in our cooking class, 'cause we do cooking classes, right?

And I tell 'em we cook with love.

And the reason why we cook with love is because we have to cook with patience, and if you're gonna love anybody, Pete, you gotta have a lot of patience with 'em.

No, nothing from the crowd?

Oh, we're good, okay.

Okay.

That was--that was--that failed.

Peter: No, they're-- Stephen: That was a failure, okay.

Peter: They're married, they get it, they get it.

Stephen: So, we have our onions, we have our peppers, right?

We're gonna add some garlic.

Peter: Okay.

Stephen: You seem like you wanna jump in, Pete.

You wanna jump in here?

Peter: Uh, no, no, no, I'm okay, it's okay.

Okay.

Stephen: We want a hot pan, so you always wanna caramelize your vegetables.

And caramelization is basically the reaction of natural sugars that are sweat out of the vegetables, and they're being heated up.

So, that's caramelization, and you want that flavor.

So, we got some cilantro here.

Peter: Wow.

Stephen: Oh yeah.

You can already-- can you smell it?

This smells amazing.

Peter: Now, this is fresh cilantro that you chopped.

Stephen: Yes, correct.

Peter: That's good.

I gotta tell you, I never liked cilantro until I had fresh cilantro.

It was a gamechanger.

Now I love it.

Stephen: Yeah, it's--yeah, I love it.

So, you know, there is a-- what we-- a lot of people can't have cilantro.

For some reason, part of their brain rejects it, and it tastes like soap, and it's a real thing.

Peter: Yeah, that was me, that was me.

Stephen: Really?

Peter: Yeah, because it was the dried-- Stephen: But you're recovered.

Peter: Well, it was a miracle.

No, I had fresh cilantro at a food truck of all things, and ever since whenever I have the opportunity, now I throw in the fresh cilantro.

But as I say, it was a gamechanger.

Stephen: If you can cook with-- if you can cook with fresh herbs and spices-- Peter: That does not look fresh.

What is that?

Stephen: That is chipotle, little spice.

You add a little spice.

And then our cumin is gonna go in there, right?

And so, you're gonna cook all of this down, and this is our sofrito, this is what we want-- this is gonna give us the flavors that we're looking for in our chili, and this is what's gonna give it the pow factor.

Peter: Now, we got just a couple minutes left here, chef, so I'm-- Stephen: Yup, yup, yup, we can keep going.

Mm-hmm.

We got some tomato.

Oh, we got plenty of time.

We got plenty of time.

And you're cooking all this down, caramelizing it.

Again, this is very important.

People ask me, what do I like to cook?

I like to make it right.

I like to make a lot of foods, doesn't matter what I'm making, but I just wanna have it done right.

So, when you're cooking the technique properly, the food, the results will be great.

Peter: Okay.

Now, one thing I noticed all you TV chefs do is your fast.

Stephen: We gotta be.

I'm under the gun right now.

Peter: Well, not only that, but I think at home when I cook, I--I don't know, I just overcook stuff, but you're just getting right into it.

Stephen: Well, I mean, we're trained, you know, to know what we're looking for and understand where the procedure is and what step we're at and understanding what it's gonna need and so on.

So, again, I'm just doing everything down, I'm caramelizing everything.

My sofrito, I got my spices, I got my fresh herbs in there, right?

Now I'm gonna add my beans.

Now, the key--I don't soak my own beans, I do canned, and the reason why is because there's this liquid in there called Aquafaba, and that's flavor.

Any time you buy something that's in its natural juices, use the natural juices to elevate the flavor profile of something.

For instance, if you get banana peppers at the store, right, the juice that's there, save that juice, and then put it in with some salad dressing, and you elevate the natural flavoring of your salad dressing.

Peter: I got one exception.

Stephen: What's that?

Peter: If you buy the canned, marinated artichoke hearts, that oil that they're sitting in is not good.

The artichoke hearts are good.

Stephen: Why do you say that?

Why do you say it's not good?

Peter: I put it in salad dressing.

It just ruins it.

Stephen: Really?

So what about marinating some heirloom tomatoes with that oil?

Peter: There you go, that's different.

Stephen: Look at that, you're converted again.

This is amazing, look at you.

Peter: Oh my gosh, here we go.

Stephen: Okay, so we got everything going in there, beans, all of that flavor.

Last thing we're gonna do is our roasted sweet potatoes.

What we do is we peel our sweet potatoes, we dice 'em up, roast 'em in the oven, dry.

No oil, no nothing.

Just let it roast, they come out, we cool 'em, and then they're ready to be added to the chili.

Peter: So, they're--oh, those are already cooked.

Stephen: Those are already cooked, yes, that's why I'm adding 'em at the end.

Peter: Just gonna steal one here.

Okay.

Well, we're getting the one minute signal here, chef.

Stephen: One minute signal, oh my goodness.

Peter: Can we do it?

Stephen: Am I on "Chops"?

All right, here we go.

So, I already have some finished right here for you.

Peter: Oh.

Stephen: Look at that, huh?

Woah.

You thought--you thought you had me beat?

[audience applauding] Stephen: You thought you had me?

Peter: You pros have all the tricks.

Stephen: There you go.

How about taking one of those spoons and you try it yourself, sir.

Peter: Okay.

Is that beautiful or what?

[audience applauding] Peter: Great.

Ha, ha, ha, ha.

That looks delicious.

You mind if I take a little taste?

Stephen: Take a little taste.

If it doesn't taste good, lie.

Peter: Okay.

[audience laughing] Peter: Actually, it does taste good.

I can't--I can't swear on TV.

It's that good.

It's that good.

That was fabulous, fabulous.

Thank you so much, chef, for coming down to WNED.

This is great.

Stephen: Thank you, thank you.

Marty Wimmer: Wow, that looks just great.

Thank you for tuning in to "Now We're Cooking" on WNED PBS.

Thank you, Peter, and our wonderful chef.

And this place smells amazing.

You know, we have a lot of wonderful cooking shows here on WNED PBS, but this one is so special because this one is live, this one features our own local chefs right here from our area, and we hope that you can support it right now with a membership pledge at the phone number on your screen, 1-800-727-1017, so we can bring you the next edition of "Now We're Cooking" here on WNED PBS.

By the way, I'm Marty Wimmer, and I'm here with my friend Dallas Taylor.

Dallas Taylor: Thank you, Marty.

"Now We're Cooking," but now we're talking right now, now we're talking.

It's a fantastic addition to our repertoire of already excellent chefs airing every week.

We get to bring in the local chefs, to bring them into the family, and what better way to bring them into the family than doing it on live TV right in front of a bunch of people, right?

And I heard the word cilantro, you know Cilantro was the sixth Spice Girl.

Anyway, member support makes programing like this possible.

It's viewers like you who called or went online and donated, and when you make a donation this afternoon, you have the chance to grab yourself one of these amazing thank you gifts.

And why don't we take a look at them right now?

announcer: WNED PBS is your local PBS station, and you can support it as a $6 monthly sustainer or with a $72 annual contribution.

We'll thank you with this 100% cotton twill "Now We're Cooking" apron.

Or donate $10 monthly or $120 yearly, and we will thank you with our bamboo cookbook and tablet stand.

Become a $13 monthly sustainer or make a $156 annual contribution, and we'll thank you with this special pair of two tone silicone oven mitts.

Why not get all three of the "Now We're Cooking" gifts by simply donating $24 monthly or $280 yearly?

You're not only getting high quality, essential kitchen gear, but you're supporting WNED PBS.

Marty: So, we hope you'll call in right now at 1-800-727-1017 and maybe take advantage of one of those great thank you gifts that we just heard about.

They are awesome, we have them here.

In fact, I think Dallas and I are gonna argue over who gets to take one home.

But they are so, so nice.

So, if you could possibly make a pledge right now at that phone number on your screen to support "Now We're Cooking" and all of the great cooking programs that we have here on W-PBS, that-- WNED PBS, that would be just great.

But I love the thank you gifts, I know that you enjoy the cooking shows, and this one is extra special because this one is live, local, featuring our own, local chefs, and it's right here in our studio.

We even have a live studio audience today, and that really is making this special as well.

So, please go to that phone, make that call now, and become a member of WNED PBS.

Dallas?

Dallas: That's right.

When you call the number on your screen, 1-800-727-1017, become a member of WNED PBS, and when you donate, you can choose a level that's right for you, whether it's $6 or $13, or if people in Buffalo don't like the number 13, you can bump it up to $14 a month, and it comes to the station in a safe and secure way when you donate online or via the phones.

You don't have to worry about any burglars or raccoons coming to take your donation.

It all comes right to us, safe and sound.

You could even choose a $5 a month gift, and that gets you access to our streaming service, Passport.

Not the blue book that's in your closet or under my bed right now, but it's a different kind of passport.

You can watch a bunch of WNED PBS programs.

And to learn more about Passport, check it out right here.

announcer: If you love to cook and you love WNED PBS, this is tailor made for you.

Your $5 a month donation as a sustaining member automatically provides access to hundreds of hours of your favorite WNED PBS cooking programs.

Stream on your schedule via Passport.

Binge whole seasons or savor individual recipes whenever you want.

Simply call the number on your screen and ask about WNED Passport.

And this episode of "Now We're Cooking" will be available on Passport too.

What are you waiting for?

Marty: And Passport really is a great thing.

You know, when I got my Passport, it took me almost a year to activate it.

There was some--for some reason I was scared of doing it, thought it would be really difficult.

It is so easy it's unbelievable, and now I can enjoy so many shows that I thought I missed on WNED PBS.

You could do--you could as well with that $5 per month or higher pledge level, and, of course, you can always take advantage of the thank you gifts that we've heard about during today's program.

And we hope that you will call, 1-800-727-1017.

And Dallas has more about the thank you gifts.

Dallas: That's right.

All right, so let's recap.

You can get yourself an apron, $6 sustainer or $72 annually.

It's a nice apron that Peter and Elyse are wearing right now.

You can also get a bamboo tablet/cookbook stand if you wanna cook your stuff, put a little tablet on there or your little paper sheets like MapQuest.

No, we don't do that anymore.

Also, you can also get some oven mitts.

I call mine Evan the Oven Mitts so you don't burn your hands taking stuff out of the oven.

And if you want all those together, you can get a combo package for $24 a month or $280 annually.

So, make sure you call the number, 1-800-727-1017, or you can text "Donate" to the same number.

You can get all those thank you gifts as a thank you from us.

But right now we're gonna go back into the kitchen, and let's get cooking with Chef Daniela Kayser.

But here, learn about her.

announcer: Chef Daniela Kayser.

Daniela Kayser has a passion for creating beautiful and comforting dishes.

After running a successful catering and event planning business for over a decade, she was inspired to open her own restaurant.

On the recommendation of her sister, Daniela discovered a style of pizza with ancient roots, pizza in a pan.

The word pinsa derives from the Latin word pinsere, which means to press.

Daniela opened on Forest Avenue in 2019 and is the only pinseria in Buffalo, New York.

Other pinserias are located in San Francisco, New York City, Chicago, Italy, and Dubai.

Buffalo is lucky to have a specialty restaurant like this right in the heart of our city.

Daniela also serves as the head of Department of Craft Service for the Buffalo Niagara Film Commission.

Elyse: Chef Daniela, thank you so much for being here with us today.

Daniela Kayser: Thank you so much for having me.

Elyse: Yes, I'm so excited that you're here.

So is the audience, they can't wait to see what you're gonna make.

Tell us a little bit about what you're prepping.

We got some water boiling, we got some zucchini here.

Daniela: Yup, so I am going to make for you today Stracciatella soup with zucchini.

Elyse: Oh, that sounds delightful.

Daniela: And I'm gonna start cutting this because I wanna get this done within the few minutes that we have.

Elyse: No problem, no problem.

Okay, so we're chopping our zucchini, we're getting this all set.

Stracciatella, what does that mean?

I've heard that word before, I feel like in terms of gelato, maybe.

Daniela: Right, so Stracciatella's just a word.

It doesn't--it's not, you know, a food item.

So, there's three different meanings for Stracciatella.

You have Stracciatella soup, which we're gonna make today, and that is an Italian soup with eggs, parmesan cheese, and it's in chicken broth.

And then you do have a gelato, which is vanilla ice cream, and it has chocolate in there.

And Stracciatella means to shred, to rip apart, so it's like little rags.

And then lastly you have Stracciatella cheese, which we're gonna do and put that in my second recipe.

Elyse: Oh, okay.

Well, we'll have to-- the audience at home will have to stay tuned to see what that is.

Daniela: Mm-hmm.

Elyse: This is so exciting.

Okay, so we're chopping it up here.

Daniela: Yup, so-- Elyse: And you said you were gonna throw it into the chicken broth that's over there and boil it?

Daniela: Yup, so, basically, you know, you don't have to do zucchini.

I just do zucchini because I always had a little extra at the restaurant and I don't want it to go to waste, so I throw it in there.

But you can make this your own.

You can add spinach, you can add chicken, and this soup that we're gonna do is so simple, anyone can do it.

So, that's what I wanted to do.

I wanted to do a recipe that everyone would be able to do at home, you know.

So, right now we're gonna sit-- shove this in here, and we're gonna let that get to a boil, and then we're gonna start making our little base for this.

So, this is kind of a cool soup.

If you have five minutes to get ready for dinner, you can get this ready.

As long as the water is boiling, then it's done.

Elyse: Okay, I like that it's kind of a base type of soup, and then you can throw whatever you want in it, I like how you said that.

That is cool.

Daniela: Yup, and you can make it vegetarian if you wanna make it vegetarian.

If you wanna do beef, you can.

Traditionally this is usually what we do is chicken base and the eggs and the parmesan cheese.

Elyse: Okay, okay, so is this-- so you're Italian, your family's from Italy.

Is this, like, at traditional Italian soup, a traditional Italian dish?

Daniela: Yes, yes, this would be a traditional Italian soup, but not everyone in Italy knows that because, you know, it is regional.

So, some people know that there is a Stracciatella soup, and some people don't.

Elyse: So, what's the region of Italy that this is from?

Daniela: Actually, this is Stracciatella a la Romana, which is Rome.

And my family's not from Rome, they are from Reggio Calabria.

Elyse: Oh, okay, where is that?

Daniela: That is the southern part of Italy where they have, you know, beautiful water and gelato and beautiful people and food.

Elyse: Oh wow, I bet you love going home to visit.

Daniela: You know, it's been a little while since I've been to Italy, and I have a sister who lives there, so it would be nice to, you know, go and see her and spend some time.

But it's been--I can't even say--many, many years.

Elyse: Oh, wow.

Daniela: We're gonna go this summer together, you and I. Elyse: Oh, oh my gosh.

You're taking me out?

I'm so excited.

Daniela: Okay, so I put six eggs in here, and now I put about two cups of parmesan cheese.

You can do a little less if you wanna do a little bit less.

And then I'm gonna do a little bit of pepper and a couple-- like, a pinch of salt.

Remember, cheese has salt, so you don't wanna do too much.

And then I'm gonna add some fresh nutmeg.

Elyse: Can I tell you something?

Daniela: Yes.

Elyse: I am a pepper addict.

Daniela: Oh, you want me to put a little bit more in there for you?

Elyse: Like, no, because I think that if anybody else were to have a taste, they would cough it up, because I would, like, I-- pinches don't exist to me with pepper.

I don't know why, I-- at restaurants I, like, take the top of the pepper off, and I, like, dump it like a freak.

Daniela: Yeah, it does-- you do sound like a freak.

Okay, so we are-- Elyse: That's fair.

Daniela: We're also gonna add some parsley in here too.

And then we're gonna check on this, 'cause this is the most important part, because what you're gonna see is once this boils, which we hope it boils sooner than later, you're going-- it's gonna get thrown in here, and you're gonna have soup instantaneously.

Elyse: Oh, okay.

So, you're--this is--you're making the Stracciatella cheese right now, right?

Daniela: Yeah, so this is the base.

This is it.

It's kind of a cool thing to do.

It's so cool.

And let me tell you, this soup here is also-- if you're not feeling well, you want a chicken noodle soup, you could make this in half the time.

Elyse: Oh, okay.

Daniela: Okay, so that's our base, and that's what we're gonna wait for a little bit until this boils a little bit more.

Elyse: Oh, okay, so now we'll just sit and hang out.

Daniela: Yeah, we can sit and hang out.

What would you like to talk about?

Elyse: Well okay, so I have a nut allergy, and I'm wondering, nutmeg.

I am--I have no idea what it is.

Is it a nut?

I don't know.

Daniela: You know, these are very good questions.

I would say we'd have to ask Google that question, you know, because they always have the answers.

Elyse: Audience, whip that phone out.

Forget what Peter said.

Daniela: But I do know that the nutmeg is gonna bring out the flavors in there, it's gonna taste fresh, it's gonna have a little balance to the eggs, so it's gonna be nice.

Elyse: So, you want that fresh nutmeg to get that.

Daniela: You know, you don't have to, you can go and get-- I like using fresh nutmeg.

It's just gonna pop a little bit more.

So, yes, and that's it.

Now we can't--we're gonna-- we're gonna actually just shove it in here regardless.

Elyse: Well, I was gonna say, can I ask you one more thing?

Daniela: Okay, go ahead.

Elyse: I got a good question for you.

So, you know, this is our first time doing a program like this here at Buffalo-Toronto Public Media.

And I'm wondering, what does this kind of programing where we're bringing in local chefs from all over Western New York and Southern Ontario, what does that mean to our communities?

Daniela: Well, you know, just seeing everybody in the audience just exemplifies what our community is about, and it's so nice that so many people support local businesses, local restaurants, and community, and food, they just go together.

And so, you know, maybe tonight the viewers at home, maybe they'll make this recipe and see how it is, and, you know, it's just-- this is Buffalo.

We are, you know, a community city.

Elyse: Yeah, that's true.

Oh, I love that.

Yeah, round of applause for that wonderful answer, better than I could have anticipated.

It's like you--it's like you practiced or something.

Daniela: Yeah, I did.

I did practice a little bit, I did, I did.

Elyse: Right, let's see.

Daniela: So, now, you know, unfortunately it's not boiling as much as I want to, but that's okay.

So, when you're gonna throw this in, I like to go all at once.

And what's gonna happen is you're gonna have soup right away, and that's it.

And then we're gonna shut it off.

Because the water is so hot and boiling, it's done, that's it.

Elyse: That's it?

Daniela: That's it, and now you have soup.

Elyse: Stop, that was, like, 15--like, I mean, the boiling water is, like, the longest part.

Daniela: So, super, super fast recipe, and that's it.

Elyse: Wow.

Daniela: And you can see it has little, like, shreds.

They don't look like little rags, but they're little shreds of egg.

Elyse: Oh, I love that.

Daniela: And then I like to just top it with a little bit of extra virgin olive oil because I can't get enough of that, and it makes it look a little pretty.

Elyse: That is amazing.

Daniela: And a little bit more parsley, and then you're done.

Elyse: Oh my gosh.

Before we--before we hop back over to Marty and Dallas, can we--can we get a little shot of this?

Daniela: Yeah.

Elyse: Can this camera-- can we see it?

Daniela: Can you see it?

Wait, this way?

Yes.

Elyse: It looks amazing.

And when nobody sees me, I'm gonna be slurping this up.

Daniela: Watch, we're-- why don't we add a little more pepper, and then you go for it?

Elyse: Oh my God, and it's all mine.

Daniela: If you want to.

It's gonna be very hot.

Elyse: Well, thank you so much for showing us this amazing recipe, Daniela.

This looks so good.

You know, next we're gonna pass it on over to Marty and Dallas again, and they're gonna talk to you about how you can support WNED PBS and "Now We're Cooking" and other programs like it.

Dallas: Isn't it great that your WNED PBS station is celebrating local chefs that are right here in our own neighborhood?

You know, we have our local chefs, restaurants that are in our community, and, you know, I have my brother, he works at McDonalds.

He's technically a chef, but I don't really consider him a chef, you know.

But we wanna thank you for watching along with us today.

This show is part of the mission of public television, informative and engaging programs, especially food programs, right Marty?

Marty: Absolutely, and by the way, I actually went to daniella.

and had the Stracciatella soup, and it is amazing.

So, Elyse might have a little trouble slurping that down all alone, because it's so good, and we're so glad you're here today viewing on YouTube or on WNED PBS.

We have this wonderful live studio audience here today, and we're just incredibly proud that the chefs came and joined us here today to do this program, and we're glad you're here as well.

And, you know what, you as a viewer make this possible, because when you call and make a membership pledge at that phone number on your screen, 1-800-727-1017, you supply the funds that make it possible not only to bring you programs featuring the great chefs of the world, Julie Child, Jacques Pépin, but right here in our own community, fine chefs who show us how to prepare the foods that we enjoy in these wonderful local and regional restaurants.

So, go ahead and make that pledge if you can.

We have some great thank you gifts, and we have another great chef coming up in just a moment.

announcer: WNED PBS is your local PBS station, and you can support it as a $6 monthly sustainer or with a $72 annual contribution.

We'll thank you with this 100% cotton twill "Now We're Cooking" apron.

Or donate $10 monthly or $120 yearly, and we will thank you with our bamboo cookbook and tablet stand.

Become a $13 monthly sustainer or make a $156 annual contribution, and we'll thank you with this special pair of two tone silicone oven mitts.

Why not get all three of the "Now We're Cooking" gifts by simply donating $24 monthly or $280 yearly?

You're not only getting high quality, essential kitchen gear, but you're supporting WNED PBS.

Dallas: Welcome back.

I didn't go anywhere, but you did.

When you call the number on your screen and make a donation, you can grab yourself any of those gifts that you just saw.

I am not going to be leaving today without one of those fancy aprons that you see Peter Hall and Elyse Breeze wearing over there in the kitchen, so if you see one missing, it wasn't me.

I found it somewhere.

Even if you don't take a thank you gift, your donation serves as a vote for more programs like this, so make sure you call the number on your screen, 1-800-727-1017, and make your voice heard so we can keep on having chefs come in here and cook food in front of us so we can have the studio smelling nice so all the studio managers can try to get the smell of garlic and cilantro out of the studio.

So, keep on making that call, and then we're gonna toss over to Marty.

Marty: Yeah, thanks Dallas.

You know, this I can tell you after having worked here for a long time, this studio doesn't usually smell this good, okay?

Let's put it that way.

But this is the premiere of our program, "Now We're Cooking," and we hope you're enjoying yourself just like we are.

We're really having a lot of fun here today.

But I also want you to know that your voice is important, your donation made right now lets us know how much you love this local program on your local PBS station, and we'd be thrilled to send you as a thank you gift the "Now We're Cooking" apron.

You can see that Peter and Elyse are wearing them, they're wonderful, and I can't wait to get one as well.

I don't know how I'm gonna snag one around here.

It seems like everybody, Dallas, wants one, but, you know, your financial support, combined with local sponsors, is how this station works, and we'd like to take a second to thank them all right now.

These wonderful sponsors who are helping us today, Artisan Kitchens and Baths, of course, with this beautiful set, round of applause for that.

Also, Edible Western New York and Erie Lakeshore Magazine, two wonderful sponsors as well.

Then, of course, Wegmans, who doesn't love Wegmans?

And of course there's the Buffalo School of Culinary Arts and Hospitality Management, thank you very much for your support.

Lulu Creations, and what creations they are.

We'll be talking about those a little bit later on.

Yes, for Lulu.

Mosaic Real Estate Team at Keller.

William's Realty of Western New York.

Niagara Hospice.

And, of course, Delaware North.

Great sponsors making this program possible, thank you to all.

Dallas?

Dallas: Thank you, we're about to head into the kitchen for our next chef, but before we go there you have plenty of time to make the call or go online to support this local program and your local PBS station.

All right, so they have-- they have a lot of time, and to entice you Marty's gonna tell you about our thank you gifts.

They can thank you with gifts.

Marty: Yes, we have some great thank you gifts.

Of course, there is the apron, and our models, Peter and Elyse are showing them to you today, the wonderful aprons.

That's at the $10 sustainer level or the $120 annual level if you'd like to give a one-time gift.

We have the bookstand or the tablet stand as well at the $13 sustainer level or a one-time gift of $150.

We have the oven mitts, and they are really high quality.

They're at the--the mitts are in your hand right now, Dallas.

And then, of course, we have the-- we have the bookstand that you can see there on your screen.

And so, that about does it.

See, there's the mitts right there.

And so those are our thank you gifts.

So, the bottom line is please make the call now, support "Now We're Cooking" on WNED PBS and all the great cooking programs.

And now we're going to go and meet another wonderful chef, Chef Christine Cushing.

Here's a little bit about her.

announcer: Chef Christine Cushing.

Born in Athens, Greece, Christine immigrated to Canada with her family at the age of one.

After graduating with honors from Georgia Brown College, Christine went on to graduate at the top of her class at the famed Paris Ecole de Cuisine La Varenne.

Nominated for Best House of a TV Series by The Academy of Canadian Cinema and Television for her exciting series, "Confucius was a Foodie," airing on PBS across North America, Christine and her crew travelled eight countries on a life changing adventure.

A trailblazer on The Food Network with "Christine Cushing Live" and her reality show "Fearless in the Kitchen" on the Oprah Winfrey Network, Christine has been showing Canada how to cook for 20 years.

She's currently the resident chef on the highest rated talk show in Canada, "The Marilyn Denis Show."

She was the spokesperson for Cook for the Cure Breast Cancer Campaign and a superhero for the Starbright Foundation for Sick Kids Hospital.

Currently a judge for the Gold Medal Plate Annual Fundraiser for the Olympic Committee as well as a committed advocate for the Children's Breakfast Clubs.

She has published three bestselling cookbooks, "Dish It Out," "Fearless in the Kitchen," and her third, called "Pure Food," won a Gourmand World Cookbook Award in Spain.

Her line of arts and food products is available across Canada in select stores.

Peter: Chef Cushing, thank you so much for coming down and participating in our live show.

And I emphasize live, because if there's anyone who currently personifies, "If something goes wrong, just go with it," it's you!

Christine Cushing: Just go with it.

Peter: I love it, I love it.

Christine: Peter, thank you so much for having me.

It's a pleasure to be here in Buffalo on this cold, blustery day.

Thank you all for coming as well.

I love cooking with people, in front of people, for people.

It's just sort of the magic that I think that happens when we all get together.

And with your permission I'd like to I think take us to a place with a little bit of Mediterranean sunshine.

I was thinking we need to go to Greece.

Who wants to go?

All right.

All right, so this dish is really gonna transport you.

It is the ultimate in simplicity, but it's that dish that people stand over.

It is my Greek lemon and oregano potatoes.

Peter: Oh, oregano.

Christine: Oregano, mm.

Peter: Now, I know when we go out to eat, if there's Greek potatoes on the menu, my wife goes right there, got to have them.

But we never eat Greek potatoes at home, so I'm all ears.

How do you do this?

Christine: Okay, so this is your opportunity here.

So, we like to just put the potatoes in some water just to prevent them from browning.

And here these are a Yukon gold potato that I just wanna cut into wedges, but really you can do any shape you like as long as they're pretty much similar size so that they cook in a similar time, right?

That's the idea here.

Peter: So, what's so special about Yukon gold?

I know we love them at home, why do you love them?

Christine: So, Yukon gold is particularly fantastic because they're what's known as a hybrid potato.

It's a little bit starchy, it's a little bit waxy, so you get that beautiful, crisp exterior, and then you get that buttery interior.

So, I think it makes for a beautiful roast potato.

I'm gonna make a lot of noise, Peter, is that good?

Peter: That's fine.

Christine: A mess and a noise, is that good?

Peter: Also, can you show the folks your knife?

'Cause I wanna ask about those little dimples along, what-- Christine: So, these little dimples, this is what's called a santoku, this is the hybrid of the Japanese knife and the French knife, and this kind of helps to release--you see how I'm having a bit of a challenge, the starch from the potato?

That helps to just release from the knife, that's what those little dimples are for, okay?

And then the potatoes are gonna go in this.

This is such a, such an easy recipe, but sometimes when a recipe is so easy and people taste it, they just stand over, and they just, like, loiter over the dish.

This is one of those recipes, right?

Peter: So, you have to make two?

Christine: Oh, you have to make two.

That goes without saying.

So, once we do that, next ingredient, which in Greece-- the consumption, by the way, Greeks are the highest per capita consumers of extra virgin olive oil.

So, when they say a little-- you know, you're gonna see this recipe, it'll say two tablespoons.

Not on your life.

Like, there's no way.

It's--if they can put in a gallon, if it'll fit, that's how much they're gonna use, a gallon.

Peter: But I see that with all of you TV chefs.

They always go, oh, you know, a little olive oil, brrrrr.

Christine: That's the amount, brrrrr, that's the-- actually the technical quality.

Peter: But it's healthy oil, so it's all good, right?

Christine: It is, it's a very great olive oil to use, and oregano.

That's the other thing.

We put oregano on everything, and it grows wild in the mountains in Greece, and literally when you land there, you smell it everywhere.

It's an abundance, it's that earthiness, it's really, really fantastic.

Little bit of salt, 'cause you must have just to balance out the flavors here.

I've got my oven set at about 375.

If you've got a fan or convection, you wanna go with that, 'cause it's gonna create those beautiful, crispy edges.

And then the aforementioned lemons.

Like, okay, in--if you go to Greece and you have any kind of dish and you get a local person to taste it, the first thing they're gonna say is, "It needs lemon."

Like, what are you talking about?

Why would put lemon on it?

Everything has to have lemon.

So, we not only use the zest, the outside of the lemon, which gives not acidity, but a beautiful kind of a citronella, so you really enhance and get it kind of concentrated-- smell that.

Peter: I don't have to get close.

Wow, I can smell it over here.

Christine: Yeah, it's amazing, right?

So you get not only the acidity, but you get a beautiful kind of a citronella note from that.

Peter: This is pretty cool, six sided.

Christine: Six sided, it's good, so it can do everything that you need to do.

Little bit of reamer, and here we go with the juice of, again, as I said, my Greek folks, probably the juice of a whole lemon going in here.

I'm doing a small amount.

Peter: Oh, I love that high tech imported strainer you got there, yeah?

Christine: Oh yeah, this is-- this cost a lot of money, this strainer.

It's imported from Greece.

Peter: Imported from Greece.

Christine: Yeah, it is.

And then to this I like to add a little bit of water.

Now, the water just creates that moisture that's gonna steam them at the beginning, and then after it steams them, it's going to get them crispy.

So, it's like a--it's a double-- double edged sword, kind of.

So, we're going in, 375, going into the oven.

And you're gonna gauge this depending on your oven at home.

Probably about 40 minutes or so, but look at what happens, Peter.

I mean, seriously, you get those ridges, the crispy bits, and you see all that little brown?

That's what we want, right?

Would you not be standing over top of this?

Little bit hot.

Now, the last thing I'm gonna do just to kind of brighten things up a little bit is just give it some fresh herbs.

Herbs are another big part of the Greek cuisine, so we're just gonna do a little simple chop of these fresh herbs and brighten that up.

Peter: Now, wait a minute.

Herbs, but specifically?

Christine: Specifically I have parsley here.

Peter: Italian parsley, or?

Christine: This is flat Italian parsley.

Peter: Flat Italian parsley, okay.

Christine: Yes, we're friends, Greeks and Italians.

We do a lot of, like, co-- we do a lot of co-authoring.

And this is something you may-- maybe people don't know a lot about.

This is marjoram.

Marjoram is also related to oregano, distant cousin, but you can use it in the same way.

So, sometimes I like to throw a little marjoram on there, just gives it a slightly different, little more earthy, little more, you know, oomph.

I think I need to feed you a potato, Peter.

That's the way it's going.

Peter: You do need to do that, yes.

Christine: I need to do that, all right?

Here we go.

Peter: I think in Buffalo we're so used to marjoram--mmm.

Christine: Yeah, there you go.

Peter: Ahm.

Mm.

Christine: Is it-- do you say yes?

Peter: It's surprisingly sweet.

Christine: The potato itself is sweet.

Isn't that crazy?

So, you get-- Peter: It is crazy.

You didn't use any sugar or anything.

Christine: No sugar, it's the potatoes.

That's the Yukon gold, right?

Peter: Okay, okay.

Now, when you said brightened, I thought you were gonna put more lemon on top.

Don't do that?

Christine: Don't, because it's gonna make them soft.

But some people do like them soft, so, again, if you give it to a Greek, they'll be like, "It needs more lemon, that's what it needs."

But it's totally up to you.

Peter: Mm, that is pretty special.

Christine: Thank you.

And so easy to make at home.

I mean, literally so easy.

Peter: Okay.

So, we got the beauty shot of that?

Everybody got to see it?

Christine: We're good, it looks beautiful.

Excellent.

You guys feel warm?

Warmer already?

We're in the Mediterranean sunshine, yes?

Peter: Yes, yes, yes.

I do have to ask you a question, though, we're asking all of our guest chefs, okay?

Why do you think this program is important to the community here?

Christine: I think it's so important to connect with your local culinary scene.

You know, it's the thing that really connects us on a small level, like on the ground here, and then you'll tell someone, they'll go, they'll visit, and it spreads, and then that also connects us as a country.

And then, you know, us over in Toronto, we get to hear it and see it, and throughout the whole of Canada.

So, it's really a way to connect with people through food.

That's so important.

Peter: Thank you, thank you.

Christine: Thank you.

Peter: Thank you, Chef Cushing.

Christine: My pleasure.

Peter: As we make our way over to our next chef, we're first gonna go to Marty Wimmer and Dallas Taylor.

They're gonna tell you how you can support WNED PBS and other great programs which I know you watch, like "Milk Street" with Chris Kimball and Lydia's Kitchen, and, of course, "Now We're Cooking."

Marty and Dallas?

Marty: Well, thank you, and again, boy, I wish you could smell the studio right now.

The food is great, of course, the chefs are wonderful.

We're glad you're here as well.

I'm Marty Wimmer, Dallas Taylor here, and we're just thrilled that you're here watching today, and we would hope that you would now become a member of WNED PBS, maybe help us support this program so we can do another edition of "Now We're Cooking" in a month or two.

If we can, you know, make that happen, it'd be just awesome, wouldn't it, Dallas?

Dallas: That's right.

You know, I am a little bit of a chef myself, so one time I made a peanut butter and jelly sandwich, but I put mayonnaise on it.

But I put too much on there, and it was dripping off.

It was--I was young, I was only 27 years old.

But it smells amazing in here, it's exciting in this room.

The studio is here, let's hear it for the studio audience.

Marty: Yeah!

[audience applauding] Marty: Sure makes it a lot of fun having people here live today.

Folks, doesn't it smell great in here?

Isn't it incredible?

[audience applauding] Dallas: That's right.

I've always wanted to do that, make a studio just clap.

But I love that.

But so, all the way over here, all the good food is over here, so we're over--that's why we're over here, 'cause my peanut butter and jelly recipe.

But we're having fun, Peter and Elyse are having fun, the chefs are doing an excellent job, the studio is having fun, and if you're enjoying this at home as much as we are, you should become a member right now and support local programs like this on local PBS stations.

And here's an easy way to show your support, by grabbing yourself one of these "Now We're Cooking" thank you gifts.

announcer: WNED PBS is your local PBS station, and you can support it as a $6 monthly sustainer or with a $72 annual contribution.

We'll thank you with this 100% cotton twill "Now We're Cooking" apron.

Or donate $10 monthly or $120 yearly, and we will thank you with our bamboo cookbook and tablet stand.

Become a $13 monthly sustainer or make a $156 annual contribution, and we'll thank you with this special pair of two tone silicone oven mitts.

Why not get all three of the "Now We're Cooking" gifts by simply donating $24 monthly or $280 yearly?

You're not only getting high quality, essential kitchen gear, but you're supporting WNED PBS.

Marty: Well, these are some amazing thank you gifts that we have for you, so unique, so practical, and, of course, will remind you of "Now We're Cooking" on WNED PBS.

So, no matter which one you pick, you'll always remember the day you became a member of WNED PBS, a member who supports not only this station, but local chefs, their restaurants, and their importance in the fabric of our community.

I have one of the mitts here, we have the bookstand here, the apron, so many nice thank you gifts.

We hope you'll take advantage of them now when you call 1-800-727-1017.

Dallas?

Dallas: Be here for WNED throughout the year when you turn your contribution into an ongoing monthly sustaining gift.

Your support happens automatically through your credit or debit card each month, and the best part is you decide the level that's right for your budget, $6, $13 a month.

It may seem small, but it adds up to a big impact over time, and your monthly gift helps cooking programs, local and national, thrive all year round.

And when you become a sustaining member of this station, you automatically get access to Passport.

Some of my favorite programs on Passport are "Victoria" and "Poldark," and not just because that dude is very good looking, but because he's also very good to listen to, I guess.

But also very good looking as well.

But you don't have to listen to me talk about the guy from "Poldark."

I don't even know his name.

But you don't have to know his name.

Just learn about Passport right here.

announcer: If you love to cook and you love WNED PBS, this is tailor made for you.

Your $5 a month donation as a sustaining member automatically provides access to hundreds of hours of your favorite WNED PBS cooking programs.

Stream on your schedule via Passport.

Binge whole seasons or savor individual recipes whenever you want.

Simply call the number on your screen and ask about WNED Passport.

And this episode of "Now We're Cooking" will be available on Passport too.

What are you waiting for?

Marty: Yeah, don't wait.

It is so easy to use Passport.

It's just like any other streaming device, just click the button and there it is, and just, you know, you sort through and find the shows that you want.

As I had mentioned earlier, it took me about a year to activate it because I thought it would be hard.

Not hard at all, right?

So, go ahead.

If you could make that $5 a month membership level, you can become-- you can get Passport, and, of course, if you can increase that a little bit, take one of the great thank you gifts that we told you about.

But call now, you could be streaming your favorite PBS program on Passport later tonight.

How amazing is that?

Dallas: That is very fast service.

Beat that, Bezos.

But don't forget about our thank you gifts designed specifically for this program.

Each one is not only pleasing to the eye, but extremely practical in the kitchen.

To recap, we have our beautiful aprons, that once again if one goes missing, I don't know where it went.

We also have our bamboo cookbook and tablet stand.

If you wanna stand your recipes on there while you're doing your cooking, you can do that as well.

You also have our oven mitts so you don't burn your hands taking out your lovely sweet potatoes.

But if you want all of those, you can get the combo package.

You can get it all, the cookbook stand, the oven mitts, and the apron.

Which, I'm telling you, we're all gonna be fighting over those at the end of this.

But right now we're gonna go to our next local chef, Chef Michael Nguyen, and here's more about him.

announcer: Chef Michael Nguyen.

Michael Nguyen was born in the south of Vietnam in 1976 and moved to America in 1991 when he was 15 years old and settled in Buffalo, New York.

Michael attended RIT College in Rochester and graduated in 2001 with a bachelor's degree in computer science.

Michael worked in Rochester as a software developer for five years.

He came back to Buffalo to help his family manage their Asian grocery store, A Chau.

In 2011 Michael and his wife opened Niagara Seafood as an extension of the family market.

Customers could purchase fresh seafood, specialty grocery items, and take home traditional Vietnamese cuisine.

Several years later they transformed Niagara Seafood into a food lover's delight, featuring a fresh new look and bigger menu.

Named Pho Lantern Restaurant, it's an Asian Pan restaurant specializing in Vietnamese and Thai.

Pho Lantern was so popular that they opened Pho Waves in Downtown Buffalo in August of 2018.

Michael tells us that it's really amazing how far Vietnamese cuisine has come and really likes how it's getting a little bit more recognition.

It's really cool to see how other cultures come to appreciate it.

Elyse: Chef Nguyen, thank you so much for joining us.

It's so nice to have you here today.

Michael Nguyen: Thank you for having us tonight.

Elyse: Yes, of course, of course.

And who is this?

Michael: Let me introduce you.

First, my name is Michael Nguyen, and right next to me is Phillip Ho, my uncle.

He's also my partner at Pho Waves restaurant in downtown Buffalo.

Phillip Ho: Hi, everyone.

Elyse: It's so nice to have both of you here today.

Okay, so tell me a little bit about what we're making.

Michael: Today we are making rolls, and the first roll that we are making is traditional Vietnamese spring roll.

Spring roll, we love spring roll.

Elyse: I love spring rolls.

We have that in common, for sure.

Michael: They are tasty and fun to eat and also fun to make.

Elyse: Oh, okay, tell me why, show us why.

Michael: Yeah, again, by looking at this box right here, that spring roll recipe is full with fresh veggies, herbs, noodles, rice paper, and your choice of protein.

Elyse: All the food groups.

Michael: All brought together with a super flavorful peanut dipping sauce.

Elyse: Ooh, okay.

I can hear the oohs from the audience, because I'm feeling the same way.

Okay, so-- Michael: So, there are many ways of making spring roll, but in order to master making one beautiful spring roll, you need to do many of them, you need to try many of them.

But don't worry, that's the reason why we are here today.

We will show you all the tips, tricks, techniques, and how to make a beautiful spring roll so you can be able to make one at home.

Elyse: Ooh, okay.

You've piqued my interest.

I'm so ready, I'm so excited, okay.

Because I make spring rolls sometimes at home with friends, 'cause it's like a nice thing that everybody can put whatever they want into it and have all these kind of veggies laid out, but mine are definitely not going to--they don't turn out as beautiful as yours are gonna turn out, I'm sure.

Michael: Yup, all you need to know is you need to know some techniques and tricks, that's all.

Elyse: Yeah, okay, and then maybe I'll be able to make these beautiful spring rolls at home with the right techniques and tools.

Michael: So, let's talk about what's inside a spring roll.

Elyse: Sure.

Michael: Okay, first you do need a rice paper wrapper.

I'm using the Bamboo Tree brand.

Next you need rice noodle, veggie, and herbs.

You can use either red leaf or green leaf or romaine lettuce, and mint or basil.

And I prefer more basil, more basil, and I do use romaine lettuce today because I like the texture, the crunchiness of, you know, from the leaf, from the lettuce.

So, and today's-- the choice of protein that I'm using is shrimp.

Elyse: Okay, but you can use whatever you want or nothing at all?

You can make these vegan, you make them for the carnivores out there, put whatever you want in them?

Michael: Yes, exactly.

Nowadays you can buy vegetarian version with either fried tofu, avocado, or mixed veggie.

Elyse: Ooh, lovely.

And you're always using rice paper for these spring rolls, correct?

Michael: you are right, yes, and we prefer you to use rice paper only.

Elyse: Gotcha, okay, all right.

Well, show us how it's done.

Michael: Okay.

So, next we will show you how to wrap up a Vietnamese spring roll.

Whether you call it we are wrapping or rolling, there are many ways to wrap up a Vietnamese spring roll, and the goal is to make a uniform looking rolls with uniform density or tightness of ingredients all the way through so you can prevent-- without having any tearing on the spring roll, on the wrapper.

Elyse: So it's not all falling out the ends and you're, like, scooping it up with your hands at some point.

Michael: Yes, I will show you the tips and tricks how to do that.

So, let's move onto the step of how we gonna wrap up a spring roll.

Okay.

Elyse: I like that we don't even need the stove for this.

I'm standing in front of the stove like I'm about to cook something, and no.

Michael: So, Phillip will be the main person who will do the spring roll, and I will be the person who will do the talking.

But I will, you know, make one, too, just in case that I cannot, you know, continue talking with Elyse, then Phillip will be the person.

Elyse: That's okay.

So, Phillip is like the master roller.

Michael: Yes.

So, first you need to--usually at home we use only one sheet of rice paper wrapper, but in order to prevent all the tearing, you know, if you have to keep it longer or you cannot eat right away, then I do prefer-- I do recommend to use two pieces, two sheet.

So, first you did-- you need warm water, and then you quickly dip your rice paper in the warm water for about five to ten seconds.

And take out as soon as possible to prevent it from being too soft or sticky later on.

Elyse: Oh, okay.

Michael: So, you're gonna spin and get all the water on your rice paper wrapper.

And next.

Usually the process will take up to from 30 seconds to 1 minute.

That's when you can start rolling.

You don't want to roll right away.

So, it's totally fine that you just dip your rice paper wrapper and set it on the rolling surface and leave it there for a minute, it's totally fine.

But I do rec--do not recommend to dip the rice paper wrapper and then something else is not ready and you have to go and grab it, because you cannot wait more than one minute, thirty seconds, just so you know.

Elyse: Chef Michael, we do have two minutes left on the clock, so.

Michael: All right, so let's start, okay?

So, I'll grab some shrimp.

Elyse: So, we might-- we can't--just for audience purposes, we do leave it for a minute and a half to two minutes.

Michael: So, first you set the shrimp in the middle of your rice paper, okay, where it's doubling, you know, rice paper overlap each other.

Next will be basil leaf.

Elyse: Okay, and you can add, like, other veggies to this, right?

Carrots, cucumbers, whatever your favorite is?

I like that.

Michael: Yes, in my other restaurant I do use the pickled carrot and daikon.

Elyse: At Pho Lantern?

Michael: Yes, at Pho Waves.

Elyse: I know where I'm going later.

Michael: And next is a layer of Romaine lettuce.

And use the noodles.

Elyse: What kind of noodles are those?

Michael: Those are-- this-- this one is vermicelli noodles, and I use medium size.

Elyse: Okay, is that what you would recommend for everybody to use?

Michael: Yes, either small or medium.

I do not recommend the bigger size of the noodles.

Elyse: Make it lumpy?

Michael: Yes, yes.

And before you roll, you need to use your thumb and finger, dex finger--index finger, I'm sorry, and then lift, start lifting up the wrapper.

Use the rest of your fingers to keep everything in place.

And you want to make the roll tight, so you need to gently-- gently put it-- squeeze it together and start rolling.

Yup.

Usually I do not put my wrapper on a chopping board, so today is a little bit sticky, and you see that Phillip is a lot easier for him to have it on a rolling surface and a plate.

So, Phillip is finished his right here, and this is a complete roll with a uniform looking roll with uniform-- Elyse: Oh, wow, that looks gorgeous, wow.

Michael: Uniform density and tightness of the ingredient all the way through.

Elyse: Yeah, mine does not look like that.

Michael: Right now mine is pretty sticky because of the chopping board.

Elyse: Oh, yeah?

So then you cut off the ends and-- Michael: Without talking, usually I will finish within 30 seconds.

Because of this one, I mentioned earlier that I do not recommend you to soak the rice paper in the water and leave it there for more than one minute.

Elyse: Oh, okay, I see.

I'm seeing.

Michael: Yup.

And right now Phillip will be the person who do the plating, and he's the--I think he's an artist in, you know, putting pho flowers and everything together.

Later on you will see how he do it.

Elyse: That is gorgeous.

[audience applauding] Elyse: We gotta put that on the plate right away, 'cause we have to hand it back over to Marty and Dallas in just a minute.

Michael: Yup, ten seconds.

And we have a plate ready for a show.

Elyse: Oh, I didn't even know we had this already made and plated.

Gorgeous.

Wow.

So, that's a peanut sauce that we have there?

Michael: Yes, it is hoisin peanut based sauce.

Elyse: I can't eat that.

So, what would you recommend that I try with it?

Michael: I recommend there are two options.

If you are, you know, allergic to peanut sauce, you can ask our server to give you a cup of fish dipping sauce.

Elyse: Oh, that's so good to know.

Michael: Fish sauce.

Elyse: All right, well, thank you so much, Chef Michael, and thank you so much, Chef Phillip.

It was so nice to have you guys here today.

So, we're gonna pass it back over to Marty and Dallas.

They're gonna tell you how you can support more programs like "Now We're Cooking."

Dallas: Thank you, Elyse.

And, Marty, when we're done over here, we're gonna go over there for a quick second, all right?

But we're super excited to have these local chefs here today, and we can't say it enough.

Like, they're--the chefs talking about having the local chefs come in, it brings the community together, like, you know?

Marty: Yeah, yeah, it really does.

It brings together.

And, you know, these foods are right here in our community.

All we have to do is go to the restaurants and enjoy them or make them at home, because we're learning how right here on "Now We're Cooking."

Dallas: That's right, and when you support programs like these, you can keep programs like these on the air, you can have more chefs come in here again and cooking stuff for us and having our lovely hosts have stuff and then have us walk over after our play segment and have a little taste for ourselves.

But Marty's gonna tell you about becoming a sustaining member for WNED PBS.

Marty: Yeah, well, when you become a sustaining member of WNED, when you do so right now and you show your support for these cooking programs on television, it's very simple.

You make the call, and you decide the amount that's right for you, whatever that amount is, $10 a month or $24 a month, and you can be certain that your donation is safe and secure.

You can check out what you're getting as a thank you gift when you talk to the volunteer.

You could possibly, you know, get Passport.

There are so many things you can do, but the first step is making that call at 1-800-727-1017 and show your support for this new, live cooking show here on WNED PBS called "Now We're Cooking."

Here is some information about those thank you gifts.

announcer: WNED PBS is your local PBS station, and you can support it as a $6 monthly sustainer or with a $72 annual contribution.

We'll thank you with this 100% cotton twill "Now We're Cooking" apron.

Or donate $10 monthly or $120 yearly, and we will thank you with our bamboo cookbook and tablet stand.

Become a $13 monthly sustainer or make a $156 annual contribution, and we'll thank you with this special pair of two tone silicone oven mitts.

Why not get all three of the "Now We're Cooking" gifts by simply donating $24 monthly or $280 yearly?

You're not only getting high quality, essential kitchen gear, but you're supporting WNED PBS.

Dallas: Those look really cool.

I want that apron and those oven mitts, and I'm not even gonna use them when I cook.

I'm just gonna do TikTok dances with Tom and Marty, and then we'll going to have to hear it, maybe even walk my dog.

Who knows?

But if you call the number on your screen, you can be thank youed or thanked with gifts from us as a thank you from us, that's how it all works, that's how we figure out the stuff together.

It's a thank you gift.

But make the call now, 1-800-727-1017, or text "Donate" to 1-800-727-1017.

Talk to our volunteers and get a lowdown on some of those thank you gifts.

And, again, that apron is mine.

Marty?

Marty: Well, I'm gonna go down by your part of town and see if you're walking down the street wearing the apron, you know, promoting the show.

Because, you know, we really enjoy the help, even if you're wearing the apron on the sidewalk, because this program really is a bit of a gamble for us.

We're trying something new, this is a live show, it's happening now, it's local, and we're all very excited about it, but it does require your support.

So, if you could make a pledge right now in any amount, that would be really cool at 1-800-727-1017, "Now We're Cooking" here on WNED PBS.

Your call of support right now is a vote for this program, and all you have to do is decide the level that's right for you.

So, please, call that number on your screen.

Your support in conjunction with these local sponsors is extremely important to this station.

And we want to take a moment to thank those sponsors right now.

First of all, this beautiful kitchen that we have here in our studio right now, thank you, Artisan Kitchens and Baths.

Thank you to Edible Western New York.

And, of course, you know, Edible Western New York and Erie Lakeshore magazine, Wegmans, who's done so much for us, thank you, Wegmans.

Thank you to the Buffalo School of Culinary Arts and Hospitality Management.

And, of course, Lulu Creations.

Thank you, Lulu Creations.

We'd also like to thank Mosaic Real Estate Team at Keller, the Williams Realty Western New York.

Niagara Hospice, thank you so much.

And finally, thank you Delaware North.

Dallas: Thank you to all of our sponsors.

In just a minute we're gonna go back into the kitchen for our next chef, but you have a lot of time to make the call right now.

If you're in the audience, I'm sorry, you can't call.

You typed your phones off.

And if you don't, then I'm gonna tell Peter, and he's gonna get mad at you.

But first, Marty's gonna tell you about "Now We're Cooking" themed thank you gifts that we keep going on and on about.

Marty: Yeah, we want to make sure that you know what these thank you gifts are so that when you make that call, you can talk to the volunteer about the thank you gift that suits the amount that you've decided to pledge, and it's the one that you want.

So, there's the beautiful apron that you see on your screen right now.

Elyse and Peter are wearing those today, modeling them for you, so you can take that.

You could take the "Now We're Cooking" bamboo tablet cookbook stand, and that comes in very, very handy when you're in your kitchen making your recipe.

We could take--you could take the "Now We're Cooking" pair of oven mitts as well, and they're really, really very high quality.

We have them right here, and they're actually warm.

You could wear them outside in the winter.

And then you could take the whole combo package as well.

So, we have thank you gifts, we have Passport, we have a live studio audience, we have great sponsors, we have wonderful chefs, two great hosts.

All that's missing right now is your call of support at 1-800-727-1017.

Please call in now with that call of support so we can bring you another edition of "Now We're Cooking" here on WNED PBS.

And now our next local chef, Jason Davidson.

announcer: Chef Jason Davidson.

Jason started working in restaurants at 15 years old and has been hooked ever since.

He moved from Buffalo to New Orleans in 1994 where he really started to get some great experience and develop a true passion for the business and for Southern cuisine.

Jason was very lucky to have found some great mentors in New Orleans that he couldn't have found anywhere else.

Jason returned to Buffalo in 1999 and used his NOLA experience to try and stand out in Western New York.

Jason and a few friends scraped together enough money to open Fables Café, a small but very busy lunch destination in downtown Buffalo.

That led Jason to other opportunities like branching out into catering and some other local cafes before partnering up with a friend, Mike Shatzel, to open Liberty Hound Restaurant at Canalside and eventually The Terrace at Delaware Park.

Jason tells us that while he has been a chef and menu developer, when opening his businesses, he has an amazing collaborative team of chefs that manage the day-to-day business.

The team Jason has attracted deserves all the credit for the success and reputations that they are known for.

[audience applauding] Peter: Chef Davidson.

Jason Davidson: How are you today?

Peter: Thanks so much, I'm great, thanks so much for coming down to WNED.

And I gotta tell you, I mean, I've eaten at all three of your restaurants, fabulous.

When my wife was working downtown, she was at Fables at least once a week.

We loved Fables, we love Liberty Hound.

You know, I mean, what can I say?

Jason: Thank you for your patronage.

Peter: And Terrace is great.

So, what are you gonna cook for us today?

Jason: Well, it's Mardi Gras season.

Peter: It is.

Jason: And so, I want to do a couple New Orleans dishes today.

And one of my favorite dishes is an oyster pan roast.

You know, every time I would go back to New Orleans, I would go--I would have it at this restaurant, and the last time I went, I went for 20 years, they didn't have it on the menu.

So, I thought at that point it was fair game, and I put it on the menu at The Terrace for Mardi Gras.

Peter: So, there's sort of an honor among chefs?

You don't poach?

Jason: It was on their menu for 20 years, and then it disappeared.

I'm like, this dish has to live on.

So, we put it on there, and it's been one of our favorites ever since.

Peter: Okay.

I gotta tell you, the oysters, they look kind of weird.

My dad always had a favorite joke, he would ask, "Who was the bravest man in the world?"

You know, people would make guesses-- Jason: The first one to eat an oyster, right?

Peter: Exactly, the first man to eat an oyster, and I-- looking at these, I'll agree, okay?

But you say it's all gonna be good?

Jason: This is gonna be delicious.

And this is a way most people aren't used to, you know, eating oysters.

Peter: Two kinds of fat, butter and olive oil?

Jason: I like to use butter for the richness, but it has a very low burning temp, so I add olive oil, which brings it up so I can cook a little bit more aggressively.

Peter: Folks at home, memorize that.

It's one of the best things I learned from him, it never fails, never fails, butter and olive oil.

Jason: So, butter, olive oil, and we're just gonna-- I've got some chopped shallots and garlic.

Peter: Both together?

Jason: Yes.

Peter: Okay.

Jason: Yeah, most restaurants, you know, they'll have those together, and the mise en place, the stuff on the line, so you know, things that you're always using.

Peter: Really?

Jason: Yes.

So, most sauté dishes in a restaurant will start off with, you know, some shallots and some garlic.

Peter: Oh, I can see-- I can smell why, actually, just over here.

Wow, wooh.

Jason: I love that smell.

So, we're just gonna let that, you know, sweat a little bit, and then we've got-- I've got a half dozen oysters.

These are Chesapeake oysters, but you can use, you know, Louisiana oysters, you can use, you know, Cape Cod, whatever you want.

Peter: Now, do you get the oysters in the shell?

Jason: I do, yeah, I pre-shucked those 'cause I knew I was gonna be a little light on time and I didn't wanna cut my hand on them.

Peter: No, I appreciate that.

Any tricks to getting those things open?

Jason: Practice.

You know, get the right knife, wear a glove or two gloves if you're new at it, and then just put down a rag, put it in, and just, you know, just--there's a, like, a little notch, you just gotta get in and pop it.

But you wanna make sure that you save the liquor, which is the liquid inside the oysters.

So, these are--I've got a half dozen oysters here with the oyster liquor, which is just their natural juices.

[food sizzling] Jason: You know, if I've got a real hot pan, sometimes I'll keep it off of the stove, you know, for a second, let the temperature balance out a little bit before returning it to the heat.

That's so I don't burn the garlic.

Peter: So, that's what you're going by?

The garlic is gonna be your indicator of whether it's-- Jason: Yes, yeah, when this starts to brown just a little bit, opens up, and then only a few simple ingredients.

So, we're just-- we've got our oysters, and then we're gonna poach them in heavy cream.

Peter: Woah, woah, woah, okay.

Jason: All right, so we want to add the cream and let that reduce by about two thirds.

Peter: Now, this is true, heavy whipping cream like you would put on a desert?

Jason: Exactly.

Peter: Okay, nothing special.

Great.

Jason: And some salt and pepper.

Peter: And, again, maybe you can't see this, but just as he has the garlic and the shallots together, he has the salt and pepper together.

Is that a timesaver, or are you just-- Jason: Yeah, it's just, you know, I usually like to use, you know, two thirds salt to one third pepper, so I just, I don't know, kind of find the ratio.

Peter: Now, this looks like a piece of my Christmas tree.

What is this?

Jason: Rosemary.

Peter: Rosemary.

Jason: Yeah, and that's what really adds the aromatics to the dish.

The rosemary is my favorite part.

It's not something you really think about with oysters, but it really comes together beautifully.

I'm just gonna keep an eye over here.

Peter: Oh my.

Jason: So, that's reducing.

All right.

I've got--that's happy.

We're just gonna let that go.

All right, when it reduces a little bit, I'm just gonna turn this heat down.

Peter: Now, you're preheating the other pan?

Jason: Yes, so I've got some French bread here.

And the way I like to present it is-- Peter: Regular olive oil?

Extra virgin?

What is it?

Jason: Just extra virgin olive oil.

Peter: Okay.

Jason: That's what I have today, but typically it works really well to have just regular olive oil, because you, you know, usually extra virgin olive oil for salads, regular olive oil's fine for cooking.

So, I just want a little bit of that.

So, we gotta heat that up, and that heats up, I just wanna toast the end of the bread.

I already put that in the oven.

All right, we're making some progress over here.

All right, so that looks pretty well reduced.

I've got it turned down, I'm gonna thicken it up a little bit with some parmesan cheese.

Peter: Okay, we got about two minutes left here.

Jason: Outstanding.

Peter: Oh wow, that parmesan is gonna thicken it up.

Jason: Mm-hmm.

All right, that's just reducing a little bit.

I'll take my bread, just want that to toast.

Peter: So, you're just toasting the ends, the cut ends.

Jason: Yup.

Peter: Okay.

Awesome.

Jason: All right, I think we're ready to plate here.

All right, then we're gonna top it with some parmesan-- I'm sorry, toasted breadcrumbs.

Peter: Toasted breadcrumbs.

Jason: Yup.

Some more parmesan cheese.

A little extra rosemary.

You know, and I would throw that in a broiler and just kind of toast it a little bit, or a toaster oven if you have one.

I think we forgot to turn on our toaster oven.

Peter: Oh, good God.

Jason: That's my fault.

All right, and then.

Peter: Okay.

So, while you're toasting the ends of the bread, I gotta ask you, you know, what do you think about these shows?

What interests you about WNED?

Jason: I listen to NPR all the time.

NPR and the bridge are always on in my car, and I love the cooking shows.

I've been doing catering at WNED for years.

I really feel at home in this building, and I've got to know all the great people that work here and are part of it, and I was very honored to be asked to join today.

But I encourage everybody to make a donation and support public radio and public television.

It's really important for our community and for our country.

Peter: Wow, that looks gorgeous.

Jason: And here we have an oyster pan roast, are you gonna--I know you're scared, but are you gonna dig in?

Peter: Yeah, what I need is-- do we have any utensils?

They took all my-- Jason: I thought you had spoons out here.

Peter: They took all my spoons.

Jason: You know, a little bit of creole seasoning can't hurt either.

You know, the bam, you know.

All right, well, after the show you'll have to-- Peter: Wait a minute, I'm gonna go over and grab a spoon.

Just stay right there.

Thank you so much.

All right, oh my gosh.

Okay, I'm the bravest man in the world.

[audience applauding] Jason: Of course, the way you wanna do it is-- Peter: Oh, of course.

Jason: You know, you take the bread, and you break some off.

Peter: Uh-huh, oh, of course.

You gotta sop up the goo.

Jason: You get an oyster, and you sop up the goo, the oyster goo.

Peter: Oh my God, great.

Oh, okay.

As we make way for our next show, thank you very much.

Jason: Thank you very much.

I had a great time.

Peter: I'm glad you did.

He's gonna be back, folks, with another great recipe from New Orleans.

Right now let's head over to Marty Wimmer and Dallas Taylor, who are gonna tell you how to support WNED PBS and all the great shows like "New Scandinavian Cooking" and "America's Test Kitchen."

Marty, Dallas?

Marty: Thank you, Peter, and once again, Dallas, boy, this place smells wonderful.

I mean, we have a mixture of wonderful aromas, but you know what?

It's great, because there are so many wonderful foods being cooked here today that maybe you could even try in your own kitchen.

We're enjoying a new program here on WNED PBS called "Now We're Cooking" featuring local chefs.

It's produced locally right here, we have a wonderful studio audience, and we just hope right now that you will go to your phone and make a membership pledge in support of it so we can bring you another edition of "Now We're Cooking."

Wouldn't that be great?

Dallas: That'd be really nice, that'd be super nice.

And while you're going to the phone, we're gonna try to make our way into the kitchen, right Marty?

'Cause they're just keeping the food away from us for some reason.

I don't know why.

They have us chained over here, but I'm definitely visiting every restaurant featured in this program today.

Marty: Oh, sure, yeah.

I don't know, but you can't see this now on camera, but they're actually taking the food away now from us.

Dallas: Why can't they bring it this way?

I mean, I don't know what's wrong with that.

Marty: But the important-- well, anyway, go ahead.

Dallas: You know, member support make program like this possible so they can-- but they can still bring it over this way.

But if you're not sure how much to give, check out this video for ideas.

announcer: WNED PBS is your local PBS station, and you can support it as a $6 monthly sustainer or with a $72 annual contribution.

We'll thank you with this 100% cotton twill "Now We're Cooking" apron.

Or donate $10 monthly or $120 yearly, and we will thank you with our bamboo cookbook and tablet stand.

Become a $13 monthly sustainer or make a $156 annual contribution, and we'll thank you with this special pair of two tone silicone oven mitts.

Why not get all three of the "Now We're Cooking" gifts by simply donating $24 monthly or $280 yearly?

You're not only getting high quality, essential kitchen gear, but you're supporting WNED PBS.

Marty: Now, I know Dallas has plans for the mitts and the apron.

He's up to something, but I need the bamboo stand.

So, when I'm cooking, you know, I tend to get food all over the book or the cookbook or the tablet, so this bamboo stand will help me.

Dallas has other plans for the mitt and the apron.

But, you know, these thank you gifts that we have are wonderful, and we hope you will take advantage of them when you make that call now at 1-800-727-1017.

And, Dallas, you're gonna talk about sustainers.

Dallas: That's right.

Become a sustaining member of WNED right now and show your support for local cooking programs on your TV.

We've been talking a lot about monthly giving, but your one time donation is equally as important to this station.

And if you decide to become a sustaining member, there's a little bonus that I think you'll like.

It's called Passport.

Again, it's not the little blue book that's probably in your house somewhere.

Maybe your wallet, maybe it's in the bottom of your car seat.

But you can learn about Passport right here.

announcer: If you love to cook and you love WNED PBS, this is tailor made for you.

Your $5 a month donation as a sustaining member automatically provides access to hundreds of hours of your favorite WNED PBS cooking programs.

Stream on your schedule via Passport.

Binge whole seasons or savor individual recipes whenever you want.

Simply call the number on your screen and ask about WNED Passport.

And this episode of "Now We're Cooking" will be available on Passport too.

What are you waiting for?

Marty: Well, in just about a minute we're going to head back into the kitchen for our next chef, but first Dallas is going to tell you about our "Now We're Cooking" thank you gifts that I know you're going to love.

Dallas?

Dallas: That's right.

Of course, we have our lovely aprons.

I'm gonna have my lovely apron soon, I promise you.

And don't worry, Tom, we're still gonna do those TikTok dances.

I saw you over there somewhere, don't run away.

We also have our bamboo cookbook and tablet stand that Marty was talking about.

He's gonna be his own Julia Childs in his own kitchen.

We also have our oven mitts if you wanna take out your brownies or your caramelized carrots, which I did the other day, really good.

Use those Evan the oven mitts.

And if you want all of that in a full package, you can get the combo, the apron, the cookbook stand, and the oven mitts all together.

And right now we're gonna go back into the kitchen with a guy I know, Chef Stephen Forman.

Elyse: Chef Stephen, thank you so much for being here again.

Stephen: You're welcome, you're welcome, awesome.

Elyse: What are we making right now?

Stephen: So, today, right now, you know, we're getting ready for the Superbowl, right?

I know the Bills aren't in it this year, unfortunately, but that's okay, we're gonna get there.

But because people are still gonna watch the Superbowl, I wanna do something to give them something to think about to make for that Superbowl Sunday.

So, today we're gonna make pico de gallo, then we're gonna convert half of it into guacamole, so that way you kind of, like, eliminate some of the steps to making guacamole.

And then we're gonna do a little trick.

Afterwards I'm gonna build a taco, and I'm gonna show you how we're gonna build that taco with what I made earlier, with the chili.

Elyse: I get to taste the chili?

Stephen: You do get to taste the chili.

Elyse: I was so jealous of Peter that he got to taste the chili and I didn't.

Stephen: So, pico de gallo is considered a fresh salsa, okay, so everything is raw, uncooked.

So, it's really important that you make it that day.

So, you can't make pico de gallo the day ahead.

Elyse: Oh, it'll get, like, watery.

Stephen: Exactly.

And 'cause the tomatoes are full of water, right?

And if you add salt, salt extracts that water out, and it'll be very soupy the next day.

So, that's why it's a fresh salsa.

So, we always make it that day, okay?

So, we're gonna add our tomatoes.

Then we have our onions.

Add our garlic.

Elyse: And now you said earlier, you're always using the fresh garlic, right?

Stephen: Yes, yes, this is my garlic, correct, correct.

So, what I do is, again, I buy bulbs of garlic, I'm peel them, and then I'll puree them with olive oil.

Preserve it, keep it sealed, it'll last for at least a month.

Elyse: When I stopped using the jarred garlic, my life changed.

I used to be diehard jarred, minced garlic, and then I realized that it's so much better with fresh garlic.

Stephen: Fresh garlic is always better.

So, we have jalapeños, we have our cilantro.

Now, you--did you remember what I did with the cumin seeds earlier in the first episode?

Elyse: Oh, you, like, sautéed-- Stephen: Roasted, yup, yup.

So, I have some of that.

Also, I'm gonna put a snippet of that.

It does say that in the recipe, snibet.

Elyse: With a B?

Snibet?

Stephen: I don't know how to spell it.

both: [laughing] Stephen: So, we have a little bit of the cumin in there, okay, and now we're gonna take some lime.

Now, this is very important.

I would advise everybody to buy a microplane.

This is awesome.

It's $10, you can buy it anywhere.

You can also it on Amazon.

Elyse: Not to brag, I have one.

Stephen: Very good, very, very good.

So, what we're gonna do is we're gonna zest the line, but I also wanna take the acidity, so the juice, I'm gonna cut it open and add that as well.

But a lot of times people will add citrus, you don't have to use the acid because you may not want the acid sensation in the dish.

In this dish we do, but I also wanna give more of a potency of the citrus, so I'm gonna just use some of the zest as well.

And I'm going to add that into my pico de gallo.

Elyse: You're doing the zest across, like, the whole lime?

Stephen: Yup, so, so, if you can see that, so I-- and don't go too far, because you don't want the pith, you don't want the white part, 'cause it'll get very bitter.

Elyse: Oh, that's good to know.

Stephen: Then we're gonna squeeze that lime juice in there and all that freshness, all that fragrance.

Elyse: Oh, it smells so good.

Stephen: Yeah, yeah, yeah, all that freshness.

I also wanna say, hey, listen, the chefs that have been on here, they have been awesome all day long.

I mean, give them a round of applause, right?

They've been amazing, and when you get a chance, please check out their restaurants.

I mean, we have great food in Western New York, so.

I mean, God lives in Western New York, so that's why there's great food in Western New York.

Just saying, okay?

Elyse: He's right.

He is right.

Stephen: All right, so now we're gonna mix it up.

Salt and pepper, okay.

Now, key thing about salt a lot of people may not know.

Some will say, "Hey, salt adds flavor."

Salt is not a flavor, salt is a taste.

What salt does is it will minimize the bitterness in food and it elevates the natural sweeteners in food.

That's why we add salt.

So, little trick you can do is take some--a scoop of ice cream, put just a little bit of salt, your ice cream will taste sweeter.

Elyse: Oh.

Jot that down.

Stephen: A little trick, jot that down.

Jot it.

That's why people put-- that's why people put salt on watermelon.

Elyse: Oh, yeah, and on, oh, like tahina and on mangos.

Stephen: So, all that, or think salted caramel, right?

So, that's what's happening is you're bringing out-- you're minimizing the bitterness, and you're elevating the natural sweeteners, okay?

Always taste your food.

Come on, try that.

Elyse: It's my turn?

This is my first bite of food today.

Well, today during the segment.

Stephen: Try that.

Elyse: Oh my God.

Stephen: Right?

Elyse: That's unbelievable.

Stephen: So, now what we're going to do is we're going to--yeah, yeah, clap, come on, hey, yeah!

[audience applauding] Elyse: You can't taste it, but you're clapping for it.

Stephen: So, now what we're gonna do is we're gonna take an avocado, and we're going to mix avocado with half of this so we have our guacamole.

How about that, right?

Elyse: I love that.

Stephen: Yeah, yeah.

So, what we're gonna do is we're gonna scoop out the avocado, and what I do at a lot of parties sometimes, I'll take that cup and fill it with the guacamole and put it out as a vessel.

Nice idea, huh?

Huh, huh, huh?

Come on!

Elyse: What fun is that!

Stephen: That's worthy of an applause, huh?

I'm teasing.

Elyse: That's a beautiful avocado too.

Sometimes you open it up, you don't know what you're gonna get.

Stephen: Right, exactly.

And the way you do it is just, you know, feel them.

So now, watch what I do, okay?

I'm gonna take the knife, and I'm gonna smear it.

Just a smear, right?

Or you can chop it up real fine, but see, I'm just gonna smear it, right?

See what I'm doing there?

Elyse: Wow, that's so much easier than, like, a fork, you know?

Stephen: Right, and just kind of, like, put it in my bowl.

Hmm?

Just smear it, and now I'm gonna take half of the pico de gallo.

Elyse: I heard someone in the audience just go, "A shmear."

Stephen: A shmear.

And look at that.

Elyse: Wow.

Oh, that's looking so good.

Stephen: Now, keep in mind, because I added avocado, you're gonna have to adjust your seasonings.

So, you're gonna have to add a little bit more salt and pepper, right?

A little bit more cumin if you want to, right?

Elyse: And like you said, you just keep tasting, having a little snibet.

Stephen: A little snibet.

Don't spell check me on that.

Elyse: I won't.

We're cooking, not spelling.

Stephen: There you go.

I like your attitude with that.

Elyse: Thank you.

Stephen: All right, so let's try this.

Oh my goodness.

Elyse: Can I use the same spoon?

Is that gross?

Stephen: No, you can't use the same spoon!

That's double dipping!

What's going on here?

We ain't family.

No, I'm kidding, we are family.

Elyse: Well, that's kind of what I was hoping you would say.

That's for all the people out there who think it's okay to dip a chip twice.

Stephen: That is forbidden.

Elyse: Nasty.

No, not this, not this.

The-- Stephen: My guac-- Elyse: That was amazing, no!

Stephen: My guacamole is nasty?

Elyse: No, no, it's delicious, it's really amazing.

I'm talking--I'm talking the double dipping with the chip.

Stephen: I'm teasing, I know you said--I know you're-- I know you were saying.

I know you were saying.

Elyse: No, that was delicious.

Stephen: That was perfect, you did that perfectly.

Now, you remember I made the chili, right?

So, now I have the vegan chili from earlier at room temperature.

We're going to go ahead and build a taco.

Elyse: Now, are we seeing this?

Stephen: Take some of my pico.

Elyse: Ooh.

Stephen: And then the guacamole.

Elyse: Like, I know we got three here, but we got-- you got about a minute left.

Can I-- Stephen: Go for it.

Absolutely go for it.

Elyse: Can I go for it?

Can I just dive in right now?

Stephen: So, remember, this is all vegan.

Elyse: I love a good vegan recipe, all right.

Stephen: Catch it.

Elyse: Oh, thank you, yes, the money shot.

Stephen: Amazing.

What about that chili?

Elyse: Oh my God.

Stephen: Yeah, yeah, yeah, yeah.

Elyse: And the chili.

Wow.

Stephen: So, you see how easy that was.

Elyse: I was so jealous that Peter got to taste that and I didn't, and now I got both.

Take that, Peter.

Wow.

Stephen: Amazing, right?

The chili, the vegan chili, and then we just made the pico de gallo with the guacamole, mix it all together, bam.

Look at that chili.

And a lot of nutrients are in that dish.

Elyse: Wow.

Thank you so much, Chef Forman.

That was amazing, thank you.

This was so delicious.

Well, if you liked this and you wanna see more "Now You're Cooking" in the future, we're gonna hand it over to Marty and Dallas, and they're gonna tell you how you can support programs like this in the future so we can have another "Now We're Cooking" special.

Dallas: Thank you, Elyse.

You know, I learned a lot in that last segment there.

I'm gonna go home and just dump a carton of salt on my ice cream now just to make it that much sweeter.

Marty: I don't think he meant a carton, I think maybe just a little, little shake.

Dallas: He wasn't very specific, you know?

Be real, you gotta experiment, you know?

We're all chefs.

But, I mean, this studio couldn't smell any better than it does right now.

And, like, I've never been hungrier than I am in this very moment, so if anyone asks, if I'm not here the next segment, just tell 'em, "Mind your business, he'll be back."

But for now I'm here, we're talking about how you can become a member to our station and help produce shows like this and to connect our ability to connect each other with our community, right Marty?

Marty: It really is true.

You know, I never thought about it until I heard the wonderful chefs talking about it, but food really does connect a community.

We all share restaurants that we go to together, foods we enjoy, and you think about Buffalo, you think about all the foods that are so traditional to Buffalo.

I mean, really, it's a wonderful idea, how food brings us together, families and communities, and that's what we're doing here today at WNED PBS, bringing ourselves together as a community with our studio audience here and enjoying some of the food that is made right here at our local restaurants with our very talented chefs.

So, you know, a round of applause for everybody who is here so far today.

Some great recipes still coming up, so we do hope you'll stick around, but we also hope that you'll make a membership pledge right now at that phone number on your screen.

And here's what you can get when you call and make that pledge.

Here are the thank you gifts that we have to offer you.

announcer: WNED PBS is your local PBS station, and you can support it as a $6 monthly sustainer or with a $72 annual contribution.

We'll thank you with this 100% cotton twill "Now We're Cooking" apron.

Or donate $10 monthly or $120 yearly, and we will thank you with our bamboo cookbook and tablet stand.

Become a $13 monthly sustainer or make a $156 annual contribution, and we'll thank you with this special pair of two tone silicone oven mitts.

Why not get all three of the "Now We're Cooking" gifts by simply donating $24 monthly or $280 yearly?

You're not only getting high quality, essential kitchen gear, but you're supporting WNED PBS.

Dallas: Yesterday was payday for me, so I have no excuse how I can't donate and get a thank you gift.

What's your excuse?

The audience, they can't use their phones right now, but you can at home, and your wallet probably isn't gonna be happy, but your hands will when you get an oven mitt, or your body will when you get an apron.

But you'll be so prepared to cook even when you're not watching "Now We're Cooking."

And you can make the call, 1-800-727-1017.

You can make the call and get yourself some of those thank you gifts, and if you don't, you can just donate and give us a call and talk to our lovely volunteers, and they'll walk you through the easy donation process, and you'll be cooking with our swag in no time.

Marty?

Marty: Well, we're taking a chance today that you want to see local chefs.

You know, this is such an idea, and I'm so-- we're all so proud to be part of it today.

But, you know, your phone call and your financial contribution lets us know how much you love "Now We're Cooking" and your local PBS station, WNED.

So, your financial support combined with local sponsors is how this station works, and we'd like to take a second to thank our sponsors right now.

Of course, there's Artisan Kitchens and Baths with our beautiful set.

[audience applauding] Marty: Edible Western New York and Erie Lakeshore magazine.

Of course, there's Wegmans, thank you, Wegmans.

The Buffalo School of Culinary Arts and Hospitality Management, thank you.

Lulu Creations.

Mosaic Real Estate Team at Keller Williams Realty of Western New York.

Niagara Hospice.

And thank you very much to Delaware North.

Dallas: So, we're about to head back into the kitchen for our next chef, but you still have time to make a call.

But before we do, we wanna thank everyone that has called and donated so far.

Your support is crucial to this station, and if you haven't called yet, we'd like to remind you of our exciting "Now We're Cooking" thank you gifts.

Marty, tell them about them.

Marty: Yeah, we have some great thank you gifts.

You've probably been watching a while, maybe you've seen them before.

There's the apron, that is on your screen right now.

It's very handsome.

You can see the "Now We're Cooking" bamboo tablet and cookbook stand we have for you.

We have the mitts, of course, that are all the rage, it seems, around here.

On your screen right now, the "Now We're Cooking" pair of oven mitts.

And finally, you can take a combo, the whole package with your sustainer pledge at $24 or a one-time gift of $280.

But you're enjoying "Now We're Cooking," we'd love to bring you more editions of "Now We're Cooking," and we can if viewers right now will make a membership pledge at 1-800-727-1017 and help us make this program continue into the future.

And now welcome back Chef Daniela Kayser.

Peter: Chef Daniela, thanks for coming back.

Daniela: Nice to see you.

Peter: Wow, and I'm ready.

We had an incident a moment ago where I did not have enough spoons, so I have enough.

Daniela: Not with me, not with me, I'm prepared.

Peter: Okay, but then you told me I don't--I won't need a spoon, what I need is a fork.

Okay, so I'm totally prepared here.

What are we making?

Daniela: Okay, so we are going to make-- Peter: We, what are we making?

Daniela: We are making a pasta, linguini pasta with 'Nduja and topped with Stracciatella cheese.

Peter: Okay, hold it right there.

You said a word that I had to learn about an hour ago.

So, we've all heard of andouille sausage, right?

But this is not andouille, this is 'Nduja?

Daniela: 'Nduja, 'Nduja.

So, 'Nduja is an Italian spicy salami spread.

And it's this here, I don't know if you can see it, and it comes from Calabria, and in Calabria we are known for our spice.

Spicy people, spicy chilis, and this is the chilis that are in Italy that have been roasted in the sun, and then they're mixed with pork.

And so, that--it's amazing.

You can just eat it just the way it is because it's a cured meat, you can slice, put it on some bread, we're gonna make it in pasta, you can put it on eggs or potatoes.

It's endless, so, that's what 'Nduja is.

Peter: It sounds great.

Well, I told my Italian in-laws about it, and they go, "Yup, we're getting it."

Where can you get it?

Daniela: Okay, so, you know, you could get it at some of your local supermarkets.

Recently I could not find it at one of my local supermarkets, but online, and I do have a purveyor that does provide it for me.

Peter: Okay, we won't mention where you couldn't find it, 'cause they're one of the sponsors of the show.

Daniela: No, no, they have it, they have it, they have it.

Peter: They do have it?

Daniela: I don't know.

Peter: We don't know.

Okay, but let's move on.

Daniela: Okay, so we're gonna start first, this has roasted tomatoes on it too, so I'm gonna do a really quick recipe to show you this.

So, I had these cherry tomatoes, and it's about, I don't know, a couple-- two ounce--two tablespoons of olive oil I'm gonna put on the bottom of this roasting pan, these tomatoes.

And before you saw this, I poked these tomatoes, just gonna put a little poke like this, so that when I roast it in the oven, they're gonna burst.

And then I have some garlic here that I smash, just rough smash like that, and I'm gonna throw that in here.

There's about maybe six or eight cloves of that.

This is about a half a cup of Parmigiano cheese, but I'm gonna save just a little bit for the top of my pasta.

And then some fresh basil.

Peter: Leaves.

Daniela: Leaves that I just tore up, they don't have to be anything perfect.

A touch of salt.

Peter: What if people don't have fresh basil?

Daniela: Then they gotta go to the store and get some.

Okay, or you can use dried basil.

It is against everything I believe in, but, you know, you gotta do what's best for you.

So, now you're just gonna toss this up, and you're gonna-- this you can eat on bread too, but I'm gonna top this with my pasta.

But this is just a nice little dish as well.

So, we're gonna put this in the oven at, like, 400 degrees, maybe 425 degrees, half hour.

I'm walking backwards.

Hopefully I don't fall over.

And then here it is.

And then it comes out like this.

And it's done, okay?

Super sweet and delish.

Okay, so next we're gonna start with the pasta.

And so, I chose two recipes today that anyone can do.

This is gonna take you as long as it takes you to cook your pasta.

Beforehand, 'cause I just wanted to make sure everything was boiling, I threw my pasta in here, and I'm gonna make it al dente.

So, I do about eight minutes.

Now, you should look at the box and read your box and see what timing that is gonna work for you, but I like it a little to the bite.

You like it a little mushy.

Peter: Yeah.

Daniela: Yeah, that's what he told me, but.

Peter: I know, but my Italian in-laws, it's always gotta be al dente.

Daniela: Al dente.

Peter: Al dente.

Daniela: So, just in the bottom of this pan, just a little bit of this, and this pan should be hot.

I'm gonna put-- Peter: Oh, wait a minute.

Extra virgin or regular?

Daniela: Oh, I did a little extra virgin.

You can do regular too, it'll be okay with that.

Peter: I was told don't cook with extra virgin, 'cause it doesn't handle the heat.

Daniela: You're probably-- you're right, but this sauce I'm gonna make right here is gonna take two minutes, okay?

So, this is the 'Nduja, and all I'm gonna do with this 'Nduja is I'm gonna melt it.

So, when you eat it by itself, it has a different flavor.

When you cook it, it just brings out all the flavors.

So, all I'm doing is melting it.

Okay.

And you can--can you smell it, or no?

Peter: Not yet.

Daniela: Okay, you should come over here.

Peter: Okay.

Daniela: Can you smell it?

Peter: Oh yeah, yeah, what hits kind of a peppery smell, so what is--what's that?

Daniela: It's all those chilis.

Peter: Oh, okay.

Daniela: So, now that's good, I have some passata here.

Passata is just a fresh tomato, it has all the seeds out of there, the skin.

It's like you would think a-- like a puree, but puree is thicker.

This is just fresh, and you're gonna add that right in there, okay?

I'm not even gonna add any salt or pepper right now, because this 'Nduja is a little salty.

So, that's cooking.

Now, I have my pasta water going, I'm just gonna have a ladle, let that blend in, yes.

And this has salt in it too, so that's why I'm not adding too much in here.

Peter: Oh, that's a question.

You salt the water before you put the pasta in?

Daniela: I do, and then sometimes I salt it again, because I want it to be salty.

Not too salty, but a little bit of flavor.

So, I'm gonna do another little scoop here.

Peter: Okay, you got about 90 seconds here.

Daniela: Ninety seconds!

I do?

Peter: Can we do it?

Daniela: I can do it, I can do it, I can do it, I can do it.

So, this here is done.

That's it.

Literally, you don't have to cook it.

It's not like a sauce where you're cooking it for hours and hours and hours.

Peter: Now, I know we're in a rush, but this looks just like tomato sauce out of a can, but it's not?

Daniela: Yeah, but it's raw.

Peter: It's raw, okay.

Daniela: It's not cooked.

So, now we're gonna take this pasta, and we're gonna pop it right in here.

Peter: Looking good.

Oh my, you put it right in.

I love it.

Daniela: Put it right in.

And I'm gonna--I'm not throwing this out, I'm not straining it because I want some of that water, because if my pasta's a little dry, I wanna be able to, you know, use some of this water to make it a little juicy.

Okay?

This goes here, I'm gonna lower this.

So, now traditionally in Calabria we would make this pasta just like this, but with this special pasta called macaroni.

But I'm making it my own version in this, 'cause I love linguini.

So, we're gonna just do it the new age style.

Okay, so that's done, that's it.

Now I'm gonna take this, and I'm gonna add just a touch of this in here.

This is gonna bring a little sweetness.

And then we're gonna plate it, and you have pasta.

This is the thing that took the longest, took about a half hour.

But you boil water, you put this together, and it's done.

Now, we're gonna plate this for you.

Peter: Thank you.

Daniela: You're welcome.

Hopefully we make it look somewhat nice.

Peter: Oh yeah, do a little twist there?

Daniela: A little twist, a little twist.

And then I'm gonna take some more of these tomatoes, put this on top.

We're gonna pretend that didn't--I didn't make a mess.

Peter: Okay.

Daniela: But I strive for imperfection, not perfection, so that, to me, is perfect.

And then you're gonna top this with Stracciatella, which is the inside of mozzarella, and it's just gonna make it look kind of pretty.

Peter: Mmm.

Daniela: Yup.

[audience applauding] Daniela: And then, are you okay with spice?

Peter: Oh yeah.

Daniela: Okay, so I brought this here too.

This is chilis from Calabria, and I'm gonna put just a tiny bit.

A little goes a long way, so just be careful, 'cause you might need some water.

That's what I did not prepare for was water, and then you can eat it.

But I just wanna tear this basil, put it right on top.

And then, oh, wait, one more thing, one more thing, one more thing.

You have to finish with olive oil, just because.

Peter: Of course.

Daniela: Now, there you go.

Peter: Oh my God.

Daniela: And that's it, okay?

[audience applauding] Peter: You got that?

[audience applauding] Daniela: It's delicious.

Peter: It is, my God.

So good.

Trying to get everything all in one forkful.

Daniela: Yeah, you can do what you gotta do.

And this thing here too, you can just make this with pasta, so you have two recipes in one.

Peter: Mmm.

All right.

Daniela: Is it all right?

Peter: That's good.

Daniela: It's good?

You got a little spice, or no?

Peter: I like it.

It's got a little kick.

Okay, that was fabulous.

Thank you so much, Daniela.

Let's make way for our next chef.

Let's go over to Marty Wimmer and Dallas Taylor, telling you how you can support WNEB PBS.

Marty, Dallas, I got something to do over here.

Marty: Wow.

All right, I'm jealous.

Dallas: Yeah, I'm jealous.

Thank you, Peter.

It's--you know, it's been really exciting to have local chefs, and we've been saying it all time long, but the buzz around this place and everything here, it's really cool, and luckily, I don't think any of them have caught me trying to taste some of their food when they weren't looking, and Marty promised he wouldn't tell anyone, so thank you, Marty, for not telling.

Marty: Yeah, I have no idea what you're talking about.

But I want to tell you right now, this food smells and looks so beautiful, and we're so glad you've tuned in today to watch our wonderful chefs and to help support this program, "Now We're Cooking."

And did you know that you could get some of these recipes yourself?

Here's what you need to do.

Go online to WNED.org/NowWereCooking and grab the recipes right there, and you can try them at home.

I also know that by becoming a sustaining member right now shows your support for our local cooking programs here on WNED PBS.

And here's some information about becoming a sustainer.

announcer: WNED PBS is your local PBS station, and you can support it as a $6 monthly sustainer or with a $72 annual contribution.

We'll thank you with this 100% cotton twill "Now We're Cooking" apron.

Or donate $10 monthly or $120 yearly, and we will thank you with our bamboo cookbook and tablet stand.

Become a $13 monthly sustainer or make a $156 annual contribution, and we'll thank you with this special pair of two tone silicone oven mitts.

Why not get all three of the "Now We're Cooking" gifts by simply donating $24 monthly or $280 yearly?

You're not only getting high quality, essential kitchen gear, but you're supporting WNED PBS.

Dallas: Those all look fantastic, and since we have them here in the studio with us right now, I can confirm that they're high quality items.

Thank you gift or not, your donation now tells us that you want to invest in more episodes of "Now We're Cooking," even though now we're talking right now.

But we're watching "Now We're Cooking" and your favorite cooking shows on your local PBS station, WNED.

Even "Making Buffalo Home," I love those cooking segments as well.

And, Marty, tell them more about those programs.

Marty: Yeah, this is really very important, that right now that you become a member of this WNED PBS.

We're trying today with something new, this new program.

It's called "Now We're Cooking," if you've just tuned in, it features local chefs, they're here in our studio cooking for us today, and we've had some wonderful recipes.

But now it's really important that our viewers come onboard and become members and show support for this program so that we can produce more for the future and maybe some feature some chefs from some of your favorite restaurants in Buffalo or Toronto or Southern Ontario.

But right now that phone number is 1-800-727-1017.

Remember, we have thank you gifts that you can take, and it's extremely important right now that we get a rally of support for "Now We're Cooking" this afternoon on this very wonderful day that we're able to bring you a live and local show.

And by the way, if you could pledge just $5 a month, you can get Passport, and here's more about that.

announcer: If you love to cook and you love WNED PBS, this is tailor made for you.

Your $5 a month donation as a sustaining member automatically provides access to hundreds of hours of your favorite WNED PBS cooking programs.

Stream on your schedule via Passport.

Binge whole seasons or savor individual recipes whenever you want.

Simply call the number on your screen and ask about WNED Passport.

And this episode of "Now We're Cooking" will be available on Passport too.

What are you waiting for?

Dallas: I love Passport.

It's one of the many perks you get when you support WNED PBS at the $5 a month or higher pledge level.

Like you said, it's very easy to set up, and once you make that $5 pledge level, then it just comes to you right away.

Super quick, super quick.

But we're gonna head back to the kitchen for just a moment for our next chef, but before we do, we wanna share with you all the amazing thank you gifts that you can take advantage of when you call the number.

Marty?

Marty: Yeah, we're gonna go back, and we're going to have yet another wonderful recipe, but, you know, right now I want you to consider the thank you gifts that you could take when you make that membership pledge at 1-800-727-1017.

This is a real gamble today that we're taking, producing our own live cooking show right here in our studios, and we hope you'll go to your phone now and make a pledge of support.

You could have the apron, the mitts, you could have the bookstand, and of course there's the combo as well.

Great thank you gifts around this program, but in order to get them you need to make the call and support the program.

And now we're going to welcome back Chef Christine Cushing.

Elyse: Hi Chef Christine, how are you?

Christine: I am very well, thank you.

How are you?

Elyse: I'm doing great.

I'm so excited to see what we've got here, because I think this is our first desert of the day.

Christine: Oh, well, you know what, I think since we're already in Greece, now for a little more sunshine we're gonna just take a little trip up north and get some hazelnuts from Tuscany.

Is that okay with everyone?

Shall we go to Tuscany for some hazelnuts?

All right, so I'm gonna make a beautiful chocolate, silky budino with a little hazelnut Frangelico just topping with a little caramel crème and some cocoa and a little fleur de sel.

It's a thing of beauty.

Elyse: That just-- it sounds beautiful, now I can't wait to see how we make it come to be.

Christine: Yes, and the thing is, sometimes there's magic in words, but really its chocolate pudding.

So, I mean, you can make it at home, you know?

[speaking foreign language] chocolate pudding.

It's, like, so easy, right?

Elyse: I love it, I love it.

Christine: Yeah, so to make a chocolate pudding at home-- and the process is so simple, but it's about you can control your ingredients.

So, I always like to say, you know what you put in it, you know how it's gonna taste.

It's so much easier and simpler, really, to make it at home.

So, I've got here just my milk, a vanilla bean, and a little bit of sugar, and I'm bringing that to a boil.

Elyse: You said a vanilla bean?

Christine: A vanilla bean.

Elyse: One, single vanilla bean.

Christine: So, one, single vanilla bean.

Look at how that looks.

So, what you wanna do-- that's a very good point that you mentioned, because sometimes chefs think that everybody knows everything we're referring to, right?

So, this is a vanilla bean that's split in half, and the beautiful seeds are in the center, so all you do is take the back of your knife, and you just sort of run it down like that.

And what's in here are the vanilla beans, and that gives you those flecks of the vanilla.

So, that is the actual vanilla pod that's in there.

Elyse: There's only a little in each one.

Christine: Right, and but they're so strong.

Smell that.

And a good trick, what I love to do is I take those vanilla beans, and I put them in my sugar, and then when you add it to anything else, you get that essence of vanilla, which is such a cool little trick.

Elyse: Oh, I love that.

Do you want this back?

Christine: Yeah, I'll have it back.

You can also put it behind your ear for a little extra, you know, je ne sais quoi.

Elyse: Rub it on your wrists?

Christine: Yeah, you just do a little, "So, hi?

How are you doing.

We're going to Tuscany.

Did I mention?"

So, here's my egg yolk and my little corn starch, that's gonna be the binding ingredient of this beautiful custard.

Elyse: How many eggs did you use at the beginning?

Christine: So, this is three yolks, this is three yolks, and then now what I do is we're going to temper this mixture.

And once this has come pretty much to a boil, close to a boil, ideally what I wanna do here is put a little bit of the cold milk in that, but I added it all here, so that's what you wanna do when you look up this recipe, is you add the cold milk, and this tempering really just starts to bring the egg yolks to that temperature, because you want them to cook, but you don't want them to cook all at once, you know, so you get lumps.

Elyse: That was gonna be my question, 'cause, like, as far as I--my little, very little culinary knowledge is that it would, like, cook the egg.

But that's what you want, just a little?

Christine: You wanna cook it just a little bit.

So, let's--I'm gonna show you here.

So, you see how we got a little bit of that?

Just you wanna get it smooth in that tempering process, but because you add a little of it at a time, you're not gonna cook the egg yolk fully, all right?

So, you're doing this tempering like that, and just-- if you touch with your hands here the bottom, you're gonna see that it's starting to feel a bit warm.

Elyse: Just a little warm.

Christine: Yeah, just a little bit warm, so we're gonna do one more layer of that.

And then--then we know that it's warm enough when we-- feels kind of hot to the touch.

Elyse: And you're just measuring with your heart.

Christine: I'm just-- my heart, my heart is the best measurer, that's a very good point.

And my temperature right now is at a medium low, so you don't want it too high.

And then we put this mixture right back in.

So, that tempering prevents it from doing what we said.

Elyse: From doing the full cooking.

Christine: The full cooking, which you want that to happen in conjunction with the yolks and the corn starch all together in here, all right?

So, once that comes a little bit more to a boil, you know, the corn starch is gonna start doing its thing, it's gonna start binding.

It's very, very simple.

Then we turn a little bit.

Can I ask you to give me a little muscle there if you don't mind?

Oh, look at us cooking together.

Elyse: Oh my gosh, this is an honor.

I'm cooking with Chef Christine Cushing.

Christine: So cool.

So, you're gonna whisk that a little bit, and what I was talking a little bit about why we wanna make this at home, it's so easy.

You can pick a chocolate that you know that's got a higher cocoa content, it's not gonna be loaded with sugar and fillers, and that way you know what you're getting and you're not gonna eat so much sugar, right?

Elyse: Okay, mm-hmm.

Christine: So, ready for a little chocolate coming in?

Elyse: I think so.

Christine: Okay, so that chocolate is coming in.

Oh yeah.

Can you smell that?

Elyse: Oh my gosh.

Christine: How cool is that?

We're also gonna throw in a little butter for good luck.

And to give it a bit of sheen.

Elyse: I had to switch turns.

I'm left handed, so, like, I had to go left.

Is that okay?

Christine: No, no, that's totally okay.

So, you just basically stir that until it comes to a boil and thickens, right?

And then we know we've got a good custard.

So, I'm gonna go and get our final, which has been chilling in the fridge, okay?

And we'll see how it looks when it's done.

So amazing.

Elyse: She's putting me to work right now.

Christine: Oh yeah, I am.

I did that on purpose, right?

So, look at that final--that is just the chocolate pudding, okay?

But now look at what we have to do here.

You can stop, you can stop that now.

Elyse: You sure?

Christine: Yeah.

Elyse: I was ready, I was ready to keep it going.

Christine: Yeah, no, no, you can stop that.

So, we just wanna kind of bring that to a boil until it thickens, and it'll come to a nice thick, and then you can pour it into these guys.

And how many people love the pudding skin?

Is it a pudding skin or no?

Yes?

No?

So, that's a good question, 'cause, like, wow, pudding skin, no.

If you don't like the pudding skin, you can just put some plastic right on the surface when you put it to chill so it'll stay smooth, right?

Okay.

So, now let's do one little final how does it look, right?

Elyse: Yeah, what do we got here?

Christine: So, we got just a bit of whipped cream, so it's all about the how are we gonna make this become its wow?

We're gonna zhuzh it up a little bit.

So, we just take a little dollop of that cream.

Elyse: And you made this yourself?

Christine: So, this is just a little whipped cream with some-- just some sugar, some icing sugar, nothing else in there.

The caramel, which you definitely wanna make yourself, look at this.

Now I think I'm talking your language, right?

Look at this.

Look at that.

Oh.

Elyse: That looks so beautiful right now.

Christine: Are we in with that?

Okay, so let's do a little drizzle with the caramel.

Oh boy, that's good.

And so, you get these great flavors.

Let's do a little drizzling, yeah.

A little drizzling.

I like doing these just naturally looking final presentations.

And we have one more thing-- two more things.

Some hazelnuts which went in there to begin with, okay-- oh, the one thing I forgot, the liquor.

Elyse: I was wondering when she was gonna come out.

Christine: It's just, like, I didn't have any liquor before I put it in, but Frangelico, Frangelico is a hazelnut liquor.

It's fantastic with chocolate, the quintessential combination, so that goes in just at the end as well, and that's gonna give you that little nuance of hazelnut.

Final, let's sprinkle with a little bit of that hazelnut.

Elyse: How pretty does that look?

Christine: Does that not look great?

And we're gonna dust with just a teeny bit of cocoa.

Elyse: Wow.

Christine: I mean, it's so elegant, and yet so, so simple to make.

And the last little bit, just a little bit of fleur de sel.

This is, like, a core sel that gives you that salted caramel feeling.

I mean, who's in for this?

Who's in, really?

Elyse: Yes.

Christine: Right.

So, Elyse, I'm sorry you-- I can't believe that you-- Elyse: Don't even say it, Christine.

Christine: I can't believe that you're allergic to nuts.

Elyse: I'll start crying right here on live television, because--thanks producers for giving me all of the recipes that have nuts in them.

We'll talk later.

Christine: So, I've gotta taste it for you, right?

Elyse: Yes please.

Christine: Okay, I have to taste it.

Just do a little combination of all of those things.

Oh boy.

So sorry.

Elyse: I am seething with jealousy.

Christine: Seriously, that's--that is really good.

Elyse: It looks amazing.

Christine: Yes, I really hope you try this at home.

It's fantastic.

Elyse: I love that it's easy enough for anybody to make.

All of these recipes are really easy enough for anybody to make, which is incredible.

Christine: Completely.

Elyse: And you know what, if you love programs like this, like "Now We're Cooking," and you wanna learn how to make more great recipes like this, Marty and Dallas are gonna tell you how you can support other programs like this and WNED PBS.

We'll be right back.

Marty: Thank you, Elyse.

You know, I've learned so much on today's program already.

I mean, this was a really amazing recipe.

I've never been much of a desert cooker myself, but I learned a new term today.

I've never heard pudding skin before, that's new for me.

And I know what it is, it's that sort of film on top, and it's really, really--some people like it, some people don't.

Anyway, we're all learning today, and we're all enjoying this program, and I think one of the things that kind of gives us the warm fuzzies here is the way that we're feeling about the community.

We are, you know, we have so many wonderful cooking programs on WNED PBS, but this one is local and live, featuring our very talented local and regional chefs.

It's just--it's a wonderful venture, and we're glad you're a part of it.

We just hope now that you'll take that additional step and become a member of WNED PBS right now so that we can have the dollars needed to, you know, make the next episode happen.

Dallas: That's right, you know, it's special, and it smells special, and I love pudding from "Air Bud."

He always had the pudding with the little kid.

But and we're still trying to find a way to get into the kitchen, but we're having a lot of fun, and won't you join us?

You can have success when you make a financial contribution to your WNED PBS station.

We've been talking a lot about monthly giving, but you can also give a one-time donation, it's equally as important to this station.

And when you do so, when you call 1-800-727-1017, you're not just making a donation, you can get a thank you gift.

And here to learn more about them.

announcer: WNED PBS is your local PBS station, and you can support it as a $6 monthly sustainer or with a $72 annual contribution.

We'll thank you with this 100% cotton twill "Now We're Cooking" apron.

Or donate $10 monthly or $120 yearly, and we will thank you with our bamboo cookbook and tablet stand.

Become a $13 monthly sustainer or make a $156 annual contribution, and we'll thank you with this special pair of two tone silicone oven mitts.

Why not get all three of the "Now We're Cooking" gifts by simply donating $24 monthly or $280 yearly?

You're not only getting high quality, essential kitchen gear, but you're supporting WNED PBS.

Marty: You know, and that's the beauty of it, you decide the level that's right for you.

If it's $6 a month or $13 a month or a one-time gift, you make the decision and make it work for you and your budget, and in the process, you can grab one of these fantastic thank you gifts that we just saw.

And then you can feel good about supporting your WNED PBS station as well.

Our communities from Western New York to Southern Ontario and our talented local chefs that you see here today are all thankful that you're watching and sharing these-- this time with us, and we hope now that you'll take that additional step and become a member so we can bring you more "Now We're Cooking" and all the other great cooking programs that we enjoy together.

Dallas?

Dallas: You know, we're talking, "Now We're Cooking," that's what I say when I'm at the casino.

"Now we're cooking!"

But it's not really true.

But we're taking a gamble today that you wanna see local chefs.

You see what I did there?

That's a segue.

Your phone call made right now lets us know how much you love "Now We're Cooking" on your local PBS station, WNED.

And your financial support, combined with local sponsors, is how this station works.

And we wanna take a second take a second to thank them.

We wanna send a thank you to Artisan Kitchens and Baths.

[audience applauding] Dallas: Thank you.

We also wanna thank Edible Western New York and Erie Lakeshore magazine.

Another thank you to Wegmans for their support as well.

Buffalo School of Culinary Arts and Hospitality Management.

Lulu Creations, thank you to you as well.

Mosaic Real Estate Team at Keller Williams Realty Western New York, thank you.

Thank you to Niagara Hospice for your support.

And thank you to Delaware North.

Marty: You know, a show like this wouldn't be possible without the combined support of you and some of our fine local institutions, each-- and, well, we just can't thank you enough.

And that's heartfelt.

We just can't--you make it all possible here, so thank you for watching and thank you if you're already a member.

And if you're not, please become a member right now and show your support for this.

Now we're going back to the kitchen in just a moment, but first Dallas wants to just do a quick recap of some things.

Dallas: That's right, you have our lovely WNED PBS cooking apron that Peter and Elyse are sporting so well.

We also have our bamboo tablet/cookbook stand that you can use in the kitchen.

We also have our oven mitts, our branded "Now We're Cooking" oven mitts, take those home with you.

And if you want all of those in a combo, you can get the full package, the apron, the stand, and the mitts all together.

And now welcome back Chef Michael Nguyen.

Peter: Thanks for coming back, Chef Michael, and wanna introduce your uncle again?

Michael: Sure.

Again, my name is Michael Nguyen, and my uncle, my partner at Pho Waves restaurant, his name is Phillip Ho.

Phillip: Thank you.

Peter: Thank you, Michael.

Thank you, Phillip.

And what are we making today?

Michael: So, the second dish that I'm making today is also roll, and it is sushi roll.

Peter: Sushi, okay.

Sushi is Japanese?

Michael: It is Japanese.

Peter: For what?

What does that mean?

Michael: So, sushi mean sour rice.

Peter: Sour rice?

Michael: Sour rice, yes.

So, what you are going to add to the rice is the rice wine vinegar.

Peter: Okay.

Michael: It's okay to, you know, not having it right at the first time.

Believe me, you will still have a great roll.

Peter: So, if you're shopping, what-- there are many kinds of rice, what is the rice type that we want?

Michael: Actually, there's specific rice that you need to use for the sushi, and, you know, it's on the bag, it should say it's that specific rice.

Peter: It should say sushi rice, and then I need a bottle of rice wine vinegar?

Michael: Yes, actually, you do need the right ingredient to mix together to make that liquid.

And you do need the rice wine vinegar, salt, and sugar.

Peter: Okay.

Michael: Yup, and I do have the recipe, I believe I already gave it to the WNED.

Peter: Yes, you did.

And that's a good point, those of you in the studio and at home, all you have to do is go to our website, WNED.org, and you can get all of the recipes today, all of the recipes, which is a good thing.

WNED.org.

But right now we're going to make sushi, vegetarian sushi in the form of, what?

California roll?

Michael: Today we are making California roll.

So, if you just got into sushi, California roll is the first place to go.

And because no fish required, just imitating crab, plus cucumber and avocado.

Peter: Cucumber, avocado, imitation crab, and that's it?

Michael: Yup, that's it, that's it in the roll.

Peter: And, of course, the special rice.

Michael: Yes, and you also see salmon, you know, in this box, so that's the option to put on top of your roll if you want to.

Peter: But there's one extra thing on this stage right now, those green sheets.

What is that?

Michael: Nori.

Peter: Nori, okay.

Michael: That's dried seaweed.

Peter: And you can buy that in a package?

Michael: Yes, you're right, yes.

Peter: And how many do you get to a package?

Because I know I'm gonna screw this up the first five or six times.

Michael: Usually, you know, we buy in a big, bulk package for the restaurant, so usually there's a lot, at least 200 pieces in there.

Peter: Okay.

Now, before I understood to make a good spring roll, you need to do that 10,000 times to get good.

How many times do you need to make a sushi roll to get good?

Michael: Maybe the same.

Peter: Maybe the same.

Okay, well, let's jump in.

Go ahead, show us how it's done.

Michael: All right, so Phillip, again, will be the person who put it together.

First you grab a bowl of rice, sushi rice.

So, about that amount.

And use that rice in the center of the nori sheet.

That's how it stick, and you grab one, and make sure they are shiny side down.

And you spread the rice evenly across.

Peter: Okay, now hold on, two things.

You talk about shiny, but your little sushi mat there is also shiny.

What's going on?

It's covered with something.

Michael: Yes, a hot tip for the sushi mat is you need to wrap it with a plastic wrap.

Peter: Any plastic wrap?

Michael: Any plastic wrap.

It will help you a lot, you know, easier, it's a lot easier to do cleanup afterward.

And then you can reuse your sushi mat later on.

Peter: Okay, now, so Uncle Phil, he-- we weren't really paying attention, he took the rice ball, and he spread it out over the whole nori, okay.

Michael: So, that's the thickness of the rice that we would like to add on the nori.

We don't want it too thick, because later you feel like it's too much compared to the protein that you have in your roll.

So, that's the right amount right there.

Peter: Okay, so what's next?

Michael: And after that you flip your nori.

Peter: Green side up now.

Michael: Yes.

And remember that you need to keep 1 inch away from this end so later you can have, you know, a grip you can have to hold onto that and then make your roll.

Peter: Can you hold your mat up and just show us-- Michael: Yes, again that you need to use your thumb and index finger, and then again, same--same-- similar way to the way that I showed you earlier on rolling a spring roll, that you have to lift and then roll it, and then keep everything in place by using the rest of other finger and tuck it in, and then gently squeeze it together, and then start rolling.

But we are not pushing it.

We are in the motion of tuck it in, and then pull it back, and then push it down, yup, and then move the whole thing.

Not pushing the mat, that's the key.

Peter: Well, we've got about two minutes, so let's roll one up.

Michael: Yes, let's see how Phillip will put everything together.

So, the first thing will be a cucumber that we precut already.

We used English cucumber.

Second will be two pieces of avocado.

We try to put avocado first, because we don't want avocado to be on top when you roll.

It's gonna be really messy, and it's gonna be everywhere on your-- Peter: Pro tip, remember that, avocado on the bottom.

Michael: On your nori sheet.

Now the crab stick gonna be right on top of, you know.

Peter: This is artificial crab?

Michael: Yes, that's the crab stick or imitation crab.

Peter: Imitation crab.

Michael: Yes.

Peter: Got it.

Here we go, he's got it between his thumb and his forefinger.

He rolls it up.

Michael: Keep everything in place.

You tuck it in.

Peter: He tucks it.

Michael: Yup, and then slowly roll the whole nori sheet and tuck it in again.

You're not pushing the mat.

You're rolling it, yup, that's how you do it.

Yup.

Gently squeeze it together and keep rolling.

Woo-hoo.

Peter: Ha-ha.

Michael: It's quite simple.

Peter: Great.

Michael: It looks simple, but it's not simple.

But you can do it, you know at home, by looking-- keep watching this video again over and over again.

Peter: Okay, so in the final minute here we're going to-- Michael: We gonna cut that into eight pieces.

Peter: Eight pieces?

Michael: Yup.

There are several way of cutting it.

You can flip and cut two at a time or you can keep that way and cut, depend on how you plating it, you know, how you put it on plate.

So, he's cutting, you know, along the width, or eight cuts right there.

So, that's a finished California roll.

And we pre-wrap two of them, one is the regular California roll, and the other one we will do the topping with avocado and salmon.

And add Pho Wave restaurant we call that spicy deluxe salmon roll.

Peter: Okay, and what is the pastry bag of green?

Michael: That's wasabi, the spicy stuff.

Peter: Woah, a whole bag of wasabi.

Okay.

Well, we have to toss it back.

Here we're garnishing a little bit?

Michael: Yes, we're gonna place avocado, cube cut avocado on top of the roll, plus and then also precut salmon right on top of the roll.

Peter: Okay.

And what's in the squeeze bottle?

Michael: The squeeze bottle over there, one is eel sauce, and one is spicy mayo.

Peter: Eel sauce and spicy-- Michael: Mayo.

Peter: Oh, mayonnaise.

Okay, sounds good.

Michael: So, Phillip, after putting those things on top of the roll, he gonna start garnishing the plate and do some drawing, plus the sauce.

Peter: Ah, here we go.

Michael: Yes.

Phillip: And we always use ginger.

Michael: So, that's the flower right there, it look like rolls.

Phillip: And use sauce.

Peter: Oh, the ginger becomes the flower.

Are you getting this?

Oh my God.

Phillip: And use the wasabi.

Michael: And now sauce right along the rim.

Peter: Ah-ha, oh.

Michael: Phillip can draw whatever you want.

Peter: [laughing] Michael: And it passed the-- with those two sauces.

Peter: Oh.

And the eel sauce.

Phillip: And the eel sauce.

Peter: Oh, both?

Michael: Yes.

Peter: Wow, okay.

Michael: With the sesame seed right on top of both rolls.

Peter: Okay.

Okay.

Great.

That was fabulous.

Thank you so much.

Michael: All right, would you like to try one piece?

Peter: Sure, of course.

Michael Nguyen of Pho Waves and Pho Lantern.

Can I just grab it?

Phillip: Yes.

Peter: Okay.

Sorry, Marty.

Sorry, Dallas.

It's a tough job, but somebody's gotta do it.

Mmm.

Mmm.

[audience applauding] Peter: Thank you so much.

I have my mouth full.

Marty and Dallas, save me.

Marty: Well, Peter, I don't know how you got that job, but boy, it's a good one, right?

Dallas: Yeah, I'm having such a great time over here watching Peter enjoy that lovely, lovely--although last time I had wasabi, I didn't know it was wasabi.

I thought it was a mushy pea, so I had the whole thing, and it was a bad decision.

Marty: These are tough lessons that you gotta learn, Dallas.

Dallas: You know, you touch the stove once, and you learn right away.

But if you're enjoying this program at home, and we know our live studio audience is enjoying this as well.

Let's hear it, let's hear it.

Marty: Look at our live studio audience, awesome.

Really made this special today.

Dallas: It really did.

You know, having the local chefs here, it really, like, we're not kidding when we say the buzz around this place, just having the community all together, it's so lovely.

Marty: You can really feel it, the energy, the excitement.

Dallas: You really can.

And, you know, when you call today, 1-800-727-1017, you can be a part of it all the way over from home.

Marty's gonna tell 'em how.

Marty: Yeah, well, Dallas, remember, if you're interested in the recipes that you're seeing today prepared by these local chefs, well, you can go online to WNED.org to "Now We're Cooking" and try out any of these recipes from home.

This is all possible because of member support, and we show our thanks in many ways.

Our exciting way is by, you know, just becoming a member.

What a great way to show your support for this show, these great chefs, everything that's going on here at Buffalo-Toronto Public Media.

Make that call now, 1-800-727-1017.

We have thank you gifts, and, of course, we have all the excitement around the station as well, so come on, become a member right now.

Dallas?

Dallas: That's right.

Let's go to talk-- we'll talk about these thank you gifts really quick.

Marty: Yeah, that's right.

announcer: WNED PBS is your local PBS station, and you can support it as a $6 monthly sustainer or with a $72 annual contribution.

We'll thank you with this 100% cotton twill "Now We're Cooking" apron.

Or donate $10 monthly or $120 yearly, and we will thank you with our bamboo cookbook and tablet stand.

Become a $13 monthly sustainer or make a $156 annual contribution, and we'll thank you with this special pair of two tone silicone oven mitts.

Why not get all three of the "Now We're Cooking" gifts by simply donating $24 monthly or $280 yearly?

You're not only getting high quality, essential kitchen gear, but you're supporting WNED PBS.

Dallas: There's a lot of great options in that video.

Make sure you take a chance and take advantage.

I can confirm here they're amazing thank you gifts 'cause I have one stowed away right here.

And look, you can get a closeup, has a little stand on the back so it doesn't fall over and smash your fingers.

But you didn't hear that from me.

Instead what I'm saying to you is that you should try to become a sustaining member of WNED PBS right now and show your support for local cooking programs on your station, which is WNED PBS.

It makes your gift even more affordable, ongoing monthly giving breaks your donation into smaller, easier monthly amounts.

You know, you just set it and forget it.

Marty, tell them about more.

Marty: Yeah, when you pick an amount that's right for you, say you choose $5 a month.

That's just $60 annually.

You get yourself access to our very own streaming service called Passport.

Take a look.

announcer: If you love to cook and you love WNED PBS, this is tailor made for you.

Your $5 a month donation as a sustaining member automatically provides access to hundreds of hours of your favorite WNED PBS cooking programs.

Stream on your schedule via Passport.

Binge whole seasons or savor individual recipes whenever you want.

Simply call the number on your screen and ask about WNED Passport.

And this episode of "Now We're Cooking" will be available on Passport too.

What are you waiting for?

Dallas: Passport is so easy that even my cat can enjoy it.

It's probably the only thing my cat enjoys, because it doesn't enjoy me.

Yes, I'm talking to you, J.R., right now.

But we're gonna head back into the kitchen for our next chef in just a moment.

But before we do, Marty, let's recap all our thank you gifts for the people.

Marty: Yeah, we're gonna recap the thank you gifts, and I want to tell you that our final segment is coming up with our final chef, so we're going to see one final recipe today.

But right now I wanna do a quick recap of the thank you gifts.

When you call 1-800-727-1017 to support "Now We're Cooking," you could take advantage of these thank you gifts.

The apron that Elyse and Peter are wearing today, they're lovely, they're durable, you'll enjoy them.

There's the stand, the cookbook or tablet stand.

Of course, there are the oven mitts, and then there's a combo.

You can take them all for, you know, as three thank you gifts in one with your annual gift of $280 or a $24 sustainer membership.

So, those are our thank you gifts.

Passport, studio audience, wonderful local chefs, it's all here for you.

The only thing missing is that phone call from you right now at 1-800-727-1017.

And now welcome back Chef Jason Davidson.

Elyse: Chef Davidson, thank you so much for being here again today.

Jason: Thank you for having us.

Elyse: Yeah, very excited.

What are we making here?

Jason: We're gonna-- shrimp and grits, which is a Southern dish.

It's very popular in New Orleans, but it's actually more of a Carolina dish.

Elyse: Oh, okay.

Jason: But it's one of the most popular dishes that we have at the restaurant, and we serve it for brunch and for dinner, just have to add a poached egg, and it's delicious nine times-- nice, easy, it's a nice easy meal.

I know some people are-- don't like big grits, or are intimidated by them, but-- Elyse: They're gonna learn how to cook 'em right.

Jason: Yeah, they're, you know, the, you know, everybody's seen "My Cousin Vinny."

You know, no self-respecting Southerner would use instant grits, so.

I get some Carolina stone ground grits.

Elyse: Okay.

Jason: All right.

Elyse: And you can get these just anywhere?

Jason: I get 'em on Amazon from a market out of Charleston that sells them there, and it's quick, I get deliveries about once a week at the restaurant for grits, we go through so many.

So, I'm gonna do a cup and a half of chicken stock and a cup and a half of milk.

Elyse: Okay, that's the secret to good grits, is stock and milk?

Jason: Yeah, stock and milk, half and half, yeah.

A lot of times, like if we see instant grits, the directions are water, you know.

Elyse: Lame.

Jason: And that's not-- that's not gonna work.

So, we're gonna let that come up to a simmer.

Elyse: Okay.

Jason: Now, the chicken stock already has salt in it, so I'm not too worried about really seasoning that, all right?

Then we're gonna start with the shrimp.

So, I'm just gonna get the pan started a little bit here.

I wanna start with--I have some smoked andouille sausage.

Elyse: Oh, okay.

We're having that whole conversation earlier about how Daniela's dish had 'Nduja sausage, and this is andouille sausage.

If anybody wants to see a picture of Peter with both sausages in his hand, I have it.

Jason: And the same thing from earlier, I'm gonna use a little bit of butter 'cause I want the richness, but I'm gonna use some olive oil so I can up-- you know, lower the smoking point.

So, get the pan hotter without getting burnt butter.

Elyse: So, this is--this is your most popular dish, where?

At The Terrace?

Jason: At The Terrace, yes.

Elyse: Oh, okay.

You know, I've never eaten at The Terrace only because-- now let me tell you why.

Before you get mad, let me tell you why.

I've gone there twice, and it was booked solid.

Everyone was like, "Oh, we don't have any tables available," so I sat at the bar and had a drink and it was lovely.

Jason: Now you got a friend.

Elyse: Yeah, now I got-- Jason: Now you know, you've got an in.

Elyse: "Hey Jason, I'm coming to The Terrace tonight."

Jason: We don't take reservations at Liberty Hound, it's just walk in, but, you know, people, you know, when they-- we do business together, they meet me and, like, "Now I have an in, now I have an in."

I get texts, and people go in and pretend to be my uncle.

Elyse: Who do I have to pretend to be?

Jason: Just call me.

Elyse: Okay, no problem.

Jason: So, I'm marinating some shrimp, I got some Gulf shrimp, they're on the larger size, with some Creole seasoning.

So, I've got-- Elyse: Those are big, those are way better than the ones I got at home right now.

Jason: Right, so I'm starting to get a simmer here.

We're gonna start with some garlics and shallots.

And some smoked sausage.

I wanna render some pork fat in there, 'cause that's what makes seafood very happy.

Elyse: Mm-hmm, oh, so that's the secret is the sausage and-- Jason: Pork fat.

Elyse: And the shrimp, okay.

Jason: All right, so that's gonna cook for a second.

Elyse: Oh, just getting in hands.

It's not-- Jason: I'm just waiting for that to simmer.

Elyse: That would burn my fingers off in a second.

Jason: So, that's warming up, we're almost there, so we got three cups of liquid, and we got three quarters of a cup of grits.

Elyse: All right.

Jason: Stir those in.

Elyse: That smell of the garlic is so good, it's so good.

Can you all smell it?

Can you all smell the garlic that is just emanating through the studio right now?

Jason: And after that starts to thicken, I'm going to add some white cheddar cheese.

Elyse: Oh, okay.

Jason: All right, so now we're gonna add our shrimp.

[food sizzling] Elyse: Oh, look at that.

Jason: Have you ever been to New Orleans or Charleston?

Elyse: I have, but only for about three hours.

I went to New Orleans.

Jason: That doesn't count.

Elyse: I know, it really doesn't.

I was in an Americorp program, and I ended up making a stop there.

Jason: You didn't even have time to see the sunrise at a bar.

Elyse: Now, but I did get a beignet, so.

Jason: All right, well, that's important.

Elyse: You win some, you lose some, like, [laughs].

Jason: All right, so that's cooking, so the grits are-- grits are starting to cook.

So, they take about 14 minutes to 15 minutes, you just wanna stir 'em once in a while.

I have some already made.

Elyse: I was gonna say, what do we do when we only got three?

[food sizzling] Jason: We think ahead.

Elyse: Oh yeah.

You know, the thing about grits, I love them, but, you know, nobody has ever complained about the taste.

I've never heard anyone complain about the taste.

It's always the consistency that people are like, "Eh, I don't love grits 'cause it's got a weird consistency to it."

I mean, I don't think so, but that's what I hear, that's what I hear from people.

Jason: Now, there's a lot, you know, add some vegetables.

I like to use roasted tomatoes, you can use tomato flakes, canned tomatoes, you know, peppers, onions.

Elyse: And what are these ones?

Roasted, you said?

Jason: These are just oven roasted tomatoes.

Elyse: Okay.

Jason: So, first thing we wanna do is we wanna glaze a little bit.

I have some Abita Turbodog, which is a dark beer from New Orleans.

Elyse: Oh, I was just like, what is that?

Jason: You can use any porter, you can use wine.

Elyse: Oh.

Jason: Right, so, but I like to use Turbodog.

A little lemon.

Now, this, you know, when you use lemon, Worchester, you know, some dark beer, you know, butter, it's kind of like the New Orleans barbecue shrimp, which isn't like regular barbecue, but that's kind of the version we're doing here, so.

Then I've got some Worchester.

Gonna add our tomatoes.

Elyse: So, do you-- would you typically, like, roast the tomatoes fresh, or do you--do you like a jar, a certain jar?

Jason: We--you know, Roland makes a lot of really good prepared products, and at the restaurant we get the Roland ones.

They're packed in olive oil.

It's a great product, and I don't have to worry about somebody forgetting to take them out of the oven, so I prefer the consistency at the restaurant of that.

So, these are starting to thicken up, we're gonna add our cheddar cheese.

Elyse: So, you just throw the cheese right into the grits as they're boiling, not when they're done?

Jason: Correct.

Elyse: All right.

Jason: Yeah, when they're almost done is when we wanna put 'em in, but, you know, timing.

Elyse: Timing, speaking of timing, one minute.

Jason: All right.

Do I look worried?

Elyse: Let's see.

This is "Chopped."

You don't know it, but you're on "Chopped."

Jason: All right, so we got our already done Carolina stone ground grits.

All right, this is almost done, and, you know, how you finish every dish in New Orleans or any French is with butter, butter, butter, butter.

Elyse: Oh yeah, just throw me into cardiac arrest.

Jason: Oh, and I know you like pepper.

Elyse: Throw it on.

More.

Not enough.

Jason: Some real seasoning.

And some Louisiana hot sauce.

I prefer Crystal, it's my favorite.

But the creaminess of the grits kind of balances out the heat for the rest of the dish.

Got me nervous thinking about time.

But we're good, we're good.

All right.

Elyse: How long typically would you let that cook without the-- Jason: Maybe just another minute.

You know, as long as the shrimp-- Elyse: Oh, okay, so it's pretty fast.

Jason: Yeah, yeah.

I want to better incorporate it, I want the shrimp cooked, which the shrimp is looking really nice now so long as it's pink.

Don't overcook it.

Elyse: Look at this.

Jason: Get some of the tomatoes, the andouille sausage.

Elyse: Wow.

Jason: Throw an egg on top if you want for brunch.

Elyse: Oh, yeah, that's a great point.

That would be really good.

Jason: Pour a little sauce.

And then we're just gonna garnish with some green onions, some scallions.

And voila, shrimp and grits.

Elyse: How amazing is that?

Look at that.

And this would be so easy to make at home.

I mean, you made it in eight minutes.

Jason: I made it in eight minutes.

Elyse: Well, thank you, Chef Jason Davidson.

This has been so amazing, I can't wait to dig into this off camera, 'cause nobody needs to see that.

So, one last time we're gonna pass it over to Marty and Dallas, and they're gonna tell you how you can support programs like this one.

Thank you all so much for watching.

Marty: And we do have a little bit more to go, so stick with us.

But it really has been such a-- 0such a great day here, and we hope to be back for more programs like this in the future.

And you know what?

We can if you will support the program right now with a membership pledge.

If you want to, please take a moment to make that call at 1-800-727-1017, or go online and either become a sustaining member of WNED PBS or feel free to give a one-time gift, whatever works best for you, right?

Dallas: That's right, whatever works for you works for us.

We're just so excited about this program, highlighting our local chefs and their restaurants, about building our repertoire of fantastic cooking shows on your local PBS station.

We're also excited about these thank you gifts.

Let's take a look.

announcer: WNED PBS is your local PBS station, and you can support it as a $6 monthly sustainer or with a $72 annual contribution.

We'll thank you with this 100% cotton twill "Now We're Cooking" apron.

Or donate $10 monthly or $120 yearly, and we will thank you with our bamboo cookbook and tablet stand.

Become a $13 monthly sustainer or make a $156 annual contribution, and we'll thank you with this special pair of two tone silicone oven mitts.

Why not get all three of the "Now We're Cooking" gifts by simply donating $24 monthly or $280 yearly?

You're not only getting high quality, essential kitchen gear, but you're supporting WNED PBS.

Dallas: We wanna give a warm thank you to our sponsors and partners today.

Thank you to Artisan Kitchens and Baths, donors of our fine kitchen set.

Also wanna thank Edible Western New York and Erie Lakeshore magazine.

We wanna thank Wegmans for feeding our audience this afternoon.

Buffalo School of Culinary Arts and Hospitality Management students joining us behind the scenes today, thank you.

Lulu Creations, our handmade glass, wood, and metalworks.

Mosaic Real Estate Team at Keller Williams Realty Western New York.

Niagara Hospice.

And, of course, Delaware North.

And now we're gonna go back into the kitchen for a final goodbye.

Marty: Yeah, and we would also like to just thank our live studio audience today.

Thank you for coming in today.

And, of course, they just brought it all to life, and our great chefs who took their time to come in and prepare these recipes for us today, Christine Cushing, Daniela Kayser, Michael Nguyen, Jason Davidson, and Stephen Forman, thank you one and all.

And now back over to Peter and Elyse.

[all applauding] Peter: Thank you.

Thank you, thank you, and thank you to everyone involved, all of our chef coordinators.

You couldn't see them at home, they were off camera, but the audience here saw them, and man, they did a great job.

And our wonderful crew, backstage, onstage, all of the volunteers helping us with a variety of tasks.

It was really pretty cool.

Give yourselves a hand here, audience.

[all applauding] Peter: And again to our--I was gonna say five, but our six new friends, thank you so much.

Elyse?

Elyse: And thank you to everyone who has donated today.

Your voice matters, and because of all of those great donations, we'll get to see you next time.

Peter: Yes, we will.

[all applauding] Elyse: And thanks so much again to our amazing chefs who are here with us today.

I know we've said it a million times, but wow, this has just truly been such an experience.

It's been so amazing.

Thank you everybody who's here, and thanks to our audience.

We'll see you next time.

[all applauding] ♪♪ ...