GE FW Nov 2013 Kindle MOVIE
[BLANK_AUDIO] [MUSIC] My name is Jon Liddell I'm the executive chef here at the GE Monogram Design Center in Chicago. I'm Jason Vincent the executive chef From Nightwood Restaurant in Chicago, one of Food and Wine's Best New Chefs 2013. What I try to do in entertaining here in our showroom, is take something very familiar to our guests and put a little twist on it. So I make an oyster mushroom lasagna. I'm gonna make it in a very small format that I can make very quick in our [UNKNOWN] oven. We made trophy which is a little hand-rolled Pasta. Just with this really simple meat sauce with lamb and veal and beef and chicken. Little bit of sardine and chiles. 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. Gets messy. Pasta with meat sauce, 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 into that nicely. When I'm pulled away from my range Inch, I can certainly turn my sauce at low simmer. Stay away for hours and come back to a nice, warm, simmering sauce. Not burned, still perfect. [MUSIC] When i'm cleaning my Menu's here. It's really directed towards the clientele that's coming in. But 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.