Jason Vincent and Jon Liddell share menu planning tips and more strategies for easy entertaining.

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[MUSIC] My name is Jon Liddell. I am the executive chef here at the GE Monogram design center in Chicago I'm Jason Vincent, the executive chef of Nightwood Restaurant in Chicago, one of Food & Wine's best new chefs 2013. What I try to do when entertaining here in our showroom is take something very familiar to our guests and put a little twist on it. So I make a oyster mushroom lasagna. But I make it a very small format, that it can make very quick in our Advantium speed cooking oven. We made trofie, which is a little hand rolled pasta just with this really simple meat sauce, we used lamb, and veal, and beef, and chicken, a little bit of sardine and chilis. When I'm entertaining at home I like to do Simple, comforting food. I have a two year old; she can roll pasta. It's a lot of fun, it gets messy. Pasta with meat sauce, is, it's delicious. And everybody can make it. When entertaining at home, you're wearing many hats. You're pouring drinks, you're cooking, you're talking to your guests, so it's important to be able to control our food. On our Pro ranges, we have a low Simmer setting that really plays in to that nicely. When I'm pulled away from my range, I can simply turn my sauce at a low simmer, stay away for hours and come back to a nice, warm simmering sauce. Not burnt. Still perfect. When I'm planning my menus here, it's really directed towards the clientele that's coming in. And because of that, I'm able to create some of the most delicious dishes for all of our guests that we invite Here to entertain and to enjoy our space. [MUSIC] [BLANK_AUDIO]
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