F&W's Gail Simmons, a proud Canadian, teams up with Top Chef collaborator Hugh Acheson to cook with maple syrup.
So we're going to a bunch of stuff with maple to do because it's just one of our favorite ingredients. And what a lot of people don't know about maple is that it's actually really good for you. Right, just a quick tutorial, and then we're going to get cooking. The maple here is different grades of maple. Grade A, maple syrup, this is the first one. You can see when you hold it up to the light, super delicate and soft This is amber grade A and this is grade B. Wait, I think that was supposed to be like that. Am I right? That's supposed to be like that. Okay, good. This is grade B and that's the darkest. And all that means is that it was left on the tree longer. It's got more nutrients cuz it's got less water content. So, when people think grade B, they think that's less. It's like at school and you got a B instead of an A, but that's not true. There's actually more flavor and more nutrients in grade B. So when you're cooking at home, generally, go for grade B. We're actually Isn't it like dessert grapes sit on the vine and they basically release water and that evaporates leaving behind the sugar that makes them more unctuous and rich. That's what [UNKNOWN]. And then this is this really amazing organic Beautiful, not available to the outside public special sauce that we got to use, so that's what we're going to be cooking with today that we're real excited about So take you're little maple syrup at home and cook with it because there's so much you can do with it, and we're going to get cooking, and I'm going to start drinking while ge does the cooking. She's going to drink as I cook, Savery, thanks. So I'm doing two things. They're both with maple syrup. So, in savory applications, I think you want to take that beautiful flavor of maple syrup, but balance it with something quite acidic. In this case, in both different recipes, I'm going to be using a fair bit of vinegar to them to balance them. Because I like a little bit of sweetness once and a while with meats. It's playful with them. So I've got a duck. Beautiful duck breast from D'Artagnan, which I have just really slowly cooked off on the scored skin side. So it's still gonna have a crisp outer and then just a little layer of fat underneath and then this beautiful red flesh underneath. So that I'm just slowly letting hang out. We're gonna use that later. So actually the heat is now, off on that. We're just gonna let it kind of mellow out. In this I'm doing some braised pork belly, because I live in the south now so That's what I cook often. So we're gonna brown that off and sear it off. This is again from [UNKNOWN], but the amazing thing about the new popularity of different cuts is you can now find them in amazing different places, and the one place you often don't look for meats and things like this is a supermercato, so if you have a hispanic grocery near your house. They will have pork belly as Kroger often does not. So, look, diversify your shopping regime. So, in this case, we're just going to crisp it up and get it braising. I've got some in what I call an emerald moment. I've got some hanging out in here already done. So we're going to bait you and switch you. What are, are you making us cocktails? I am. I'm making you a cocktail. I said I was drinking and I was serious. I have a little lemon juice, some maple syrup and some muddled raspberries, blueberries, blackberries because that's what I want to eat right now. That's all I want to eat right now. That's all my daughter of 18 months wants to eat right now. She calls them boo boos. She does not put bourbon with them but I do [LAUGH] And I coud use the measuring cup but I trust myself. [LAUGH] [APPLAUSE] Yeah. [APPLAUSE] Thank you. That never gets old, it never gets old. So I'm just gonna have a little bourbon and actually there's actually on the market right now, a mapled whisky that you can buy so you can It's like a two in one, in case you're wondering, but I'm using regular bourbon, and I'm gonna put it with some ice, some mint, and I'm gonna shake it. This is the moment, I once did a cocktail onstage, and forgot to seal. Did anyone ever see that? You can find it on YouTube. I don't suggest you watch it But I a couple of years ago was with Tom, I forgot to seal my shaker, okay we're good, and it was all over my shirt. So I'm okay with that. It's all good. Muddling that up. And this is little maple bourbon muddler. Nice, look at that color. For my friend Hugh. Beautiful. [APPLAUSE] Okay. So this one we're going to let crisp up for a fairly long time. It's going to be served with. I'm really into the idea of bringing grains to the forefront. So this is actually beautiful whole grain sort of inner growth steel cut oats. And we're gonna serve it in that savory setting because when I think about flavors to me there's always a sort of barometer that I have. Cheers. Cheers sir. Oh nice. [APPLAUSE] Life fulfilled. [LAUGH] Okay. So I think of oats, and I think well okay I'm gonna pair it with braised pork because that's like bacon and oats in the morning and maple syrup, but I wanna make it savory, so I'm gonna balance that maple syrup with some vinegar and make it like a streak to finish it as a glaze. And I'm gonna have the oats be totally savory, no sweetness in that. And I'm gonna have beautiful southern peaches all around it with some charred scallions to balance that. So that's how I think as a chef. So I'm kind of shooting ideas off, but eventually they all collude at a point. And that's kind of why I think the way I do? Yes. That make sense? Collude. Yeah. They collude. The flavors collude. Smells really beautiful. So I'm getting some vegetables in here. I've got some beautiful fresh bay leaves. And then we've got the culinary tweezers. I know, I can't believe you're using tweezers right now. I know. Richard Blaze would be so proud of you. [LAUGH] I know. That's my life long ambition is to make him proud of me. I know it is, I know it is. [LAUGH] Who next door by the way? [CROSSTALK] Tyler Florence? Fine. TyFlo. Can we say hi to TyFlo? You wanna just say hi TyFlo on the count of three? You ready? One, two, three. Hi, TyFlo! The [UNKNOWN] will get muddled, but we'll do that again later. [LAUGH] Okay, so into this went some coriander seed. Coriander seed's a beautiful spice. So barks and seeds or spices, herbs. This is going to be, some fresh chicken stock goes in here. Braising is not a matter of Covering necessarily completely with liquid, you do not need to do that. You do need to cover it with a lid, though. And you can crack it in the last little bit of cooking. So that's going to go in the oven, braising it at a temperature that's not boiling. It's kind of like a simmering spa for meat. mm, still warm and cozy. So, but the simmering spot. Where are all my towels. Oh, I stole them, I'm sorry. Okay. But the Simmering spot for meats is going to be around 275 to 300, and for a fairly substantial length of time. It should be when prodded with a fork really meltingly oozy Cap it and cool it on the counter in the liquid and it'll stay really moist, if you pull it out it tends to lose a lot of liquid and try out a little bit. You can always braise the day before and finish afterwards by just bringing it back up to temp. [SOUND] What do you need? Nothing. Okay good. If anyone has questions by the way, you can shout them out. If we're talking too fast, or doing something you don't like, I'm not going to say you can judge us the way Chris Quinlan did but feel free to ask questions in the chat. Okay so I'm going to pretend this is still motion. [SOUND] You see that? That's what we're looking for in this, that's the sound in slow motion. That's the noise it makes. That's the noise I would make if I was a cooked pork belly. [LAUGH] So let's finish this puppy up, I'm just gonna put this back, well I'm gonna put the duck off to the side for a little bit. Come back to you. I have not forgotten about you, I love you. Talk to your food. Talk to your duck breast. Your spouse will think you're crazy. [LAUGH] My spouse knows I'm crazy. Okay. So, while he's braising and oozing and making strange noises, I'm making a maple berry tarte tatin. Little French, a little spring time. [MUSIC] [LAUGH] It is. It's one of my favorite recipes. It's really easy for summer desserts and it comes out really pretty. And if you don't mess it up, it looks really impressive when you serve it. So we'll see how that goes. I'm working with puff pastry which Sometimes people get freaked out about because [INAUDIBLE]. But you shouldn't. You really shouldn't worry puff pastry. You can find it in the freezer isle. Stop being freaked out by food! Just do it! Just use it! Puff pastry is really malleable dough. Put it in the fridge to defrost it for a couple hours or even for a half hour on the counter. Before you use it. You want it to always be cold when you're working with it though because. If every chef in Wichita and Kansas could be cooking with octopus and puff pastry. Yeah. Right. And fish [INAUDIBLE]. Yes. Exactly. [APPLAUSE] Just keep it chilled. Cuz your hands are so warm that they're going to warm it up. And I'm just taking. Either that, or freeze your hands. Right. [LAUGH] Exactly. I mean, roll it out to a thin square, like a quarter inch thick. And then I'm going to take a 12 inch round plate and I'm just going to go right around it to make my beautiful pie crust. That then is going to be used at the top of my [UNKNOWN] and flipped later on. I think there's bourbon in that drink. What? I think there's bourbon in that drink. Oh, just a little. [LAUGH] I heard that you weren't feeling well, I figured this would help. [LAUGH] It's kind of become my passe for the day. Right. Okay this is spinning like crazy, what I've done here is just add some scallions to the existing duck fat that was in the bottom of the pan. It's also got some duck jus in there so it's just doing it's thing. I'm gonna cut some peaches and add those to that and just make a sort of light peach thing. Then I'm gonna add some maple syrup too and a little bit of vinegar. In this case red wine vinegar that's from Katz's. This is beautiful red wine vinegar. Or I'm sorry. Apple cider vinegar. But Katz makes amazing vinegars in California. Yeah. Beautiful. They're beautiful beautiful stuff. So I've got a little char on these. I don't want too much color on them, but I do want a little color. So just kinda melting those. Scallions and baby leeks are so inexpensive and uber useful and really bring a lot of flavor to things. So if you're grilling a simple steak outside, just stick some scallions on. Or leeks or something like that on to finish. And just flourish them and chop them up over the top. You'd be amazed at how many kids love onions, too. Because there's a lot of sugar in onions. Yeah. I miss that, can I ask you a question? Yeah. Is the fat that you use in there the fat from the duck breast? Yep. Okay cool. Gotta use it. Yum. So good. And you can slowly save it up and make confit at home. Don't be scared. Meanwhile, on the other side of the kitchen I'm just gonna melt a little butter and start making the saucy berry mixture that will become the top of my tart. So I've got some butter, got about half a cup of maple syrup. And a little bit of extra sugar because you know we need it to be sweet. You also just really want it to caramelize. And I'm gonna cook this out and then add my berries. And there's a lot of water content in berries. So the scary thing about doing this recipe, when we were testing it, we were really scared that it wasn't gonna reduce because there's so much liquid that bubbles up. But that liquid if you just let it go and have a little patience and just wait, wait for it, wait for it. It really gets so owey and gooey, the maple and the lemon all come together so, a lot of cooking I think a big mistake people make is that they just want to keep touching their food. That goes for grilling a lot of the time, it goes for brazing. Like how gross is that? I'm not eating that, by the way, you shouldn't either. [LAUGH] He's got diseases. No. [LAUGH] He doesn't. He's very clean. Very healthy man. I went to the hospital yesterday, I'm clean now. You did. He went to the Aspen Hospital. If you haven't actually [CROSSTALK] It's the most beautiful hospital you've ever seen in your life. [CROSSTALK] who was awesome. He will talk you through life and your malaise and what you have. But yeah. So in go my berries, and then in go my strawberries. And I want my strawberries to be cut side down, so that, well you'll see why when you flip it. You're going to mix them all up. We're 20 minutes in. Okay, good, thank you. We're going to be just fine. We're going to be fine. I'm going to put them all in and then I'm going to flip them Sorry cut side down. Did I say cut side up? I meant cut side down. And just mix them all in. And you wanna do this before the liquid on the bottom start to caramelize, because there is nothing more painful than caramelized sugar on your flesh. On human flesh. [LAUGH] That's- Do you remember the Saturday Live skit? What's more painful. Oh my god yes. That was a long time ago. Okay. Or the yeah. It's a really weird one. The basmati. Just put in the human. And, so. Right. So, cut side down. You see how pretty that is. And then you're just going to want to mix them up. So, but, can I just say? So this is what you're going to see in the end, inverted. You're going to see the underside of this, all beautiful. And then the pastry's cooked on top, then it's inverted. And Eunice did it earlier and she kicked ****. Can we just take a moment for Eunice Troy. I'm just gonna tell you guys who Eunice Troy is. But also our culinary team in general in Aspen. This event is 33 years old. And I know this is like, we interrupt your regular scheduled programming. But the culinary team here led by Lonnie Casebird Bridgette. And Bridgette, and Judy, and the amazing team of volunteers that come year after year to help us make sure that everything looks so beautiful. They're so incredibly talented. And Eunice, who happened to prep our specific demo, we actually stole her from the culinary team a couple years ago and she came and worked at Food & Wine. And then she left us because she's too smart for us, and And then she came back to work, the culinary crew, again and she cooked all her food with us today and made it look pretty so I just wanna say, I love you Eunice, and the culinary team in general. [APPLAUSE] Also this is crazy random but the gentleman right here working the camera is my second cousin and I'm not kidding you. Our grandparents are brother and sister, I'm serious. [APPLAUSE] Colorado man. Who here is from Colorado by the way? Like native Colorado people? Thank you. David, we know for sure. Second cousins, how awesome is that? That's why I look so good on the camera, and Hue is sort of in the shadows. But we're Canadian, so obviously we're very close and have known each other for years. There's only seven of us anyway, in Canada. Can you guys see how it's bubbling and gurgling? And the color will change a bit. The color of they syrup will kinda start to turn purple. And that's good and that's okay. And you want to just let it go. There's so much liquid in here. You're going to let it go for like 15, or 20 minutes. And it's going to get all syrupy. Oh my god. What happened? What happened? There, pork belly. Tell me. Done. Tell me, can I eat this? Pork belly, peaches, oats. Yeah, it's really uber tender. Yeah, it is. Peaches, scallions, really simple maple glaze with apple cider vinegar. And really straightforward. But that's a huge portion of pork belly, you should probably eat about half that much. [LAUGH] No, this is mine. It's mine. That's for Gail. Okay, so let's go on this side. Where's your duck breast? Where's my duck breast? What's going on with that duck breast. [LAUGH] Cuz this is my appetizer. [LAUGH] [LAUGH] This is a, my duck breast is over here resting. We're gonna make a little gastrique. So gastrique is sauce that has a balance of sour and sweet. So in this case the sweet is going to be maple syrup. And the sour is going to be red wine vinegar, and there's your sweetness. It's about a two to one ratio. So it's fairly acidic. In this as well, that's going to go on there. We're going to combine those two. Red wine vinegar and cider and then some shallots. And we're just gonna reduce that down and come to almost glazelike consistency and then we're going to whisk in just a little bit of butter. In the meantime this whole dish is gonna be finished. I'll take that pan back actually, thanks. This whole dish is going to be finished by frisee. Which is an endive. You can take that top. Which is an endive. Endives are really popular right now, don't you think? Yeah, cuz they have a bitterness. Yeah. Bitterness is coming into a realm that Americans are really comfortable with, which is really important. Underrated flavor. Because when we talk about And I have some chicories and things like that. They're abundant mostly where I live in the South. And they're more popular than ever. So escaroles and things like that would work well in this. But we're just gonna glaze out a little bit of endive with some blueberries, and the. Frisee looks like this. That sounds delicious. Now when we're coming down to frisee, you wanna come down to pretty much the white core. So it's kinda angle cut, like this. And you're like, wow, that's a big waste. But you can make like an endive soup or something with that. But really what I'm looking for is this part right here. So, it's gonna warm up our pan and get that to be a nice sort of simple wilted green with some blueberries in it and then we're gonna dress that with the [UNKNOWN] and slice the duck really thinly and finish it that way. So, if Gail and I can cook four things in 45 minutes in front of a stage, you can definitely take 15 minutes and cook one of them at home. [LAUGH] Agreed. You should Gastrique is one of those words that, you know I'd heard occasionally, and like I used at culinary school and one or two of the kitchens I worked in. And then I went on top chef and every chef 26 years and under decided they had to make a gastrique. Everything hear now I feel like that's a word. That and flavor profile, which I kind of want to slap people when they say Gastrican flavor profile. But gastrica's actually really useful and especially delicious. Okay pretend like I don't know you and say flavor profile. I love this flavor profile. Yeah, that's what you want to do. It's just these flavors in combination. So if you need to get rid of me ever, just say that, I'm gone. So, it's easy. Oh yeah. So these are just wilting away. I've got a little bit of reserve duck fat. Duck fat is just amazing to cook with afterwards. So keep a little in your fridge. It stays good for a good month or so in the fridge. And those blueberries are going to start- We call it schmaltz where I come from. Schmaltz? Yeah. I mean, that's a kind of chicken. But it's poultry. It's poultry. It's very good fat, high smoke point. Tons of flavor. Excellent for french fries. Lots of flavor. Yeah, so you wanna get the blueberries kind of cooked but not a liquid. They're just about done. This [UNKNOWN] is gonna come down and we're gonna just quickly mount that with a little bit of butter just after it comes down just a little bit. We don't take things down all the way anymore in sauce work. Sauces have thinner and less thick than they were before. 20 years ago when I was a chef in French restaurants in Canada it was very luxurious, rich pheasant sauces. They were really brought down, really were super reduced. And we used a lot more sauce work than we do now. So sauces are lighter, a little bit more lighter on the palette too. So they're not difficult to do, I don't think either. What are you working on? So, this is reducing and getting all delicious. I have the round of paprichi that I cut up, kept in the fridge so it's still cold, and once it's reduced down and really getting syrupy Which this may or may not be doing, but. Oh, yeah. It is definitely syrupy. But through the magic of television we're going to pretend that it's super syrupy. And it's all gonna work out. Oh, wait a minute. What do I have in here? See? There you go. You're gonna very gingerly, so as not to burn your fingers, place. The pastry right on top. Ow. Yeah, serious. [LAUGH] Place the pastry right on top. Don't worry that much about it going right to the end and having to tuck it in. If you can, great, but if you can't, it's okay. Because when it all reduces and bakes in the oven, it's gonna solidify. And even if there's some drippiness, drippiness, which is an official word by the way, drippiness Is in demand. Drippiness looks good. It makes a really good food porn on your Instagram. [LAUGH] So don't worry about that. All right, and then this is going to come off the heat and it's gonna bake in the oven. Would you stop drinking like a lush and open the oven door? [LAUGH] I'm de-virginizing porn. I'm balancing your word play in this one. [LAUGH] Can see a theme. Okay, the virginal pie goes in the oven. [LAUGH] The cook's pie comes out. Nice, okay. So, beautiful, the top bake on the puff pastry is wonderful. So that now, this brave soul has to invert it. And it's- This is the moment. Why'd the lights go up? Are we done? You guys kicking us off stage? Oh. okay, you guys are beautiful. Thank you for coming, we appreciate you being here, thank you. And we're done, thank you very much. Again, Gail and Hugh from Canada. [LAUGH] [APPLAUSE] Gail, hide. We can do the. [LAUGH] [APPLAUSE] [APPLAUSE] And I've got some whipped cream right here, just straight up whipped cream. And I'm mixing. What? What kind of pan? Oh, this is a 12 inch saute pan. It's a non stick which will help for fruit. Yeah, non stick is going to make you look more impressive because it'll be easier to flip. These are all clad pans and they're very beautiful, thank you AllClad for providing them. And Kitchen Aid for, by the way, both of which are partners for over 20 years, and they're the best quality. So I have creme fresh that I'm just folding really gingerly, very gently Into whipped cream. And I'm not sweetening it too much. I'm adding a little vanilla. There's a lot of sweetness in the maple syrup. You can add a little maple syrup to this too if you wanted to. In fact, why don't I. But you don't want it too sweet because the creme fraiche is really tart. And you want to counter that sweetness with the tartness. At the end, so I'm just going to do this, and this is the moment of truth. I'm very nervous, you want this to cool, very important, let it cool, because it is so scorching hot. Take a plate that is larger than the pan, again I can't stress this enough, [LAUGH] larger than the pan. It's gonna go right on top. And oh my god. Don't **** it up, Gail! Oh my god, she didn't **** it up. I did it. [APPLAUSE] There's nothing to see here, nobody look. Do you have a wet towel? [LAUGH] Always cleaning up after Gail. I know. [LAUGH] Clean your station, clean your station. And there we have, can you guys see it? It's beautiful. You see the set on it? It's just, because that was on the bottom, it's just ballistically flat and beautiful, and everything's packed in dough perfectly. That looks great. I would let it cool a fairly substantial before inverting it. Yeah. Because those really fun, pectin-glazed. Right. Sugary burns on your arm, they're fun in a kitchen. A professional kitchen. Yeah. If you again want a reason to visit the Aspen Hospital. Yes. I encourage you. Which is a really beautiful place. Yeah. Okay, this is our cooked duck breast, and we're just going to slice it. Now what you wanna do is you wanna look for grain. And if I look on the back, you'll see this grain going that way. So I wanna make sure I'm countering the grain. I'm not really big on the slicing. I'm not really big on the modernist. You get the duck press cut in half lengthwise and it's on the side of a plate. With like a smooch. And everything else is There's nothing. And then there's a piece of lichen. [LAUGH] And some smoked hay. And in between there's a lot of emptiness. [LAUGH] It's sort of lonely. [LAUGH] It's very sad. It's okay. Okay. It's okay. Okay, so I'm gonna slice this and you wanna make sure that, you know I like that little bit of fat. I like that richness to it, it's there for a reason and it's beautifully tender, the crispness is on top. I'm just gonna slice through that. Duck breast is something people **** up all the time on Top Chef. They do. [LAUGH] That and **** risotto never make- [APPLAUSE] I mean stay tuned, season 13. That's all I have to say And I mean, I can ask a six year old or Kindergarten, I'm like, what are you not making, risotto, what else? What are you a fool? Every time. And then every time some chef is like, I'm gonna make risotto, it's gonna be perfect. Because they're gonna be the one. I'm like, no it's not. They're gonna be the one. To nail it. They're all super heroes. Okay. So I've sliced this and we're just going to go and plate this. I love eating family style, if you want to make your family eat better you just put good food in front of them and hope for them best. I was talking in my demo earlier about eating for kids, and my kids, and what we feed them. And generally what I do is Just make sure they're hungry? [LAUGH] First of all which means the five o'clock snack is the devil. It's the real devil that fills people up so if you see them at 6:30 and they're like I'm not really hungry and they're playing the sort of shuffling game of where the vegetables go on the plate, it's because they're not hungry. You found a hungry kid who wants to eat carrots and okra and cabbage they eat them. Amazing, weird isn't it? Okay so I'm gonna take the rest of this nice roe accoutrement that we have and get it in various places on the plates. We're gonna go in some manner of moderness plating that I do, which means this, look away. Okay, then put this down here on the floor. I put all my dishes on the floor. [LAUGH] That's where they belong. And then we're going to, there was some caramelized onions that there gonna go on this. It's got streak time. And then a streak, it's just I really light a streak. Just put that on there. And I'll bring out the flavor, and then we're just gonna play around with the duck, just a bit. I like playing with my duck. Who doesn't? Who doesn't? Playing with [UNKNOWN] duck? Okay, and this has been- Didn't even make sense, that joke. It didn't! That was Properly with just enough weird sexual innuendo that people are like that's kind of funny.>>[Laughter]>> Oh my God so predictable. Gail, Americans.>> I know no nuance no nuance.>> So that's the duck really really simple, really straightforward. We can garnish with a little more Frisee if we want. And [CROSSTALK]. Okay, wait. Smile everybody. [CROSSTALK] Four pieces [CROSSTALK]. Hi. Wave your hands. [SOUND] Oh, I need a flash for that one. [LAUGH] Ready? Turn the lights on, people. [SOUND] Oh, that's good. That's good. Oh, yeah. That's beautiful. You guys are beautiful. Mm. [LAUGH] That looks great. Mm-hm. There's too much of it. Okay. Oh, here we are. So that's it, and we have made food with maple syrup. [LAUGH] But you know I think the real quest is, so I'm at the CIA the other day, I'm talking about success, what it means. So confused. And Top Chef has muddied the waters in so many ways, what does it mean to be successful as a chef? I want you guys, whoever's a chef in this room, or chefs in general, I just them to go and succeed in their own kitchens for themselves. Yes. And have fun at it. Yeah. And enjoy their lives. It shouldn't be an adulterous process that is crazy. It's true. It should just be able cooking delicious food for the community you work in and improving that community. Yeah, you know the world's top fifty restaurant list, things like that, the best restaurants I will ever find, you will ever find, are the ones you walk into. And they just feel right. They feel right because they feel authentic and they are people working their butts off to make it great. And those are the ones you need to go to more often. So start cooking like this a lot. Still go to restaurants. Yes. Buy books, watch TV. The broad store at amazon.com. Support farmers. Yeah, I think that's it. I think that's all I would have capital interests in, yeah. Weed magazines, that's absolutely right. And Go Canada. And Go Canada. Thank you guys. [APPLAUSE] I have no timers. Oh my god, Brett we have ten minutes. We have time Yes. We nailed this. We did four dishes in like 35 minutes. Can you bring the lights up a little bit and we can take questions. We'll bring up the lights a little bit. Like half light. We can repeat questions. Yell. Yes. How long did you cook the tarte tatin for? It was twenty minutes at 375. That was, how long did you cook the tarte tatin for? It was 20 minutes at 375. 3 minutes at 375. I'm making salted. It is totally raw. It was 400 degrees. [LAUGH] That's right. How long? 15 minutes at 400 degrees. [LAUGH] 15 minutes. It's my recipe, I made that recipe up. We write recipes all the time, and we write them years ago. When in doubt, just say 20 minutes at 350. It's more or less gonna be right. [LAUGH] All the recipes on the Food & Wine aspen app. They are. Download Food & Wine classic and aspen app, all the recipes from the whole weekend. Though, some [INAUDIBLE] like no they're not. Do you guys know that guy? That's huge [INAUDIBLE]. Can you guys turn the lights up just a tiny bit? Is that possible? So we can see people. Yeah, shout it out. Yeah, earlier today you guys talked in different seminars about Eight ingredients you should always have in your pantry. Did we? You guys, you did. Weirdo, I did, yeah. [LAUGH] [CROSSTALK] I'm talking to myself, did I weirdo? Yes, go ahead. What are thing that you have [INAUDIBLE] Sure. Okay. How are your pants? I'm just fixing- Do you want my belt? Pulling up my pants. I'm not even wearing a belt. Okay, the eight ingredients I would have are, you know if you open my fridge there's always gonna be good eggs. Yes. There's always good yogurt, plain yogurt. There's always- Citrus. Cheeses, vegetables, there's onions, there's sweet onions, carrots, celery. On the counter is some fruit, yeah. And then in the cupboard is- Quick cooking whole grain. Farro, wheat berries, rices, lots of vinegars, olive oils, that's more than eight in total. But a lot of that is staple stuff. But, I mean, you should be able to make a great meal out of that. If you can't make a beautiful carrot puree with crisp Farro and a poached egg on top With greens on top, it's a great meal, simple, simple. Why aren't you doing that? [LAUGH] What's wrong with you? [LAUGH] No aptitude. You. You have a very high hand. [LAUGH] What oil do you use the most for cooking? Is it olive oil, or [INAUDIBLE] What is going on? I think it depends. Are you talking about applying heat or just having it in your pantry? [INAUDIBLE] For heat. Yeah. I mean. Again. A couple of different oils for different things that you're doing. Like if I'm frying then I like to use peanut oil, or you know vegetable oil at home is easiest probably for most people. If you have to worry about allergies and things like that. Grape seed oil is really great for cooking. For applying heat you want to a high smoking point oil. So you don't want to use an extra virgin oil. You don't want to use a nut oil. To cook with in any way, and then I always keep two olive oils on hand too. I like for finishing that I don't ever put heat to, a really grassy, delicious olive oil, extra virgin olive oil as well. I like grape seed oil a lot and I use a lot of safflower oil, it's really aromatic. I think a roasted peanut oil is a really good flavor oil. There are a lot of roasted nut oils that are good. Avocado oil is really. It is really good. Really good. Yea! and has a super high smoke point. And coconut oil. Obviously good olive oils. There's great olive oil coming out of south Georgia now. There's really interesting things going on. I had a safflower oil the other day, it was so beautifully aromatic. It just smelled like you had just opened this. Amazing harvest of safflowers. It was just beautiful. So there's stuff like that on the market. Cuz we all know what that smells like, right, the safflower fields. But listen. [LAUGH] So listen, at the end of the day [LAUGH] You can all afford to buy better food. Look, you're here. You can afford to buy better food. [LAUGH] So, buy better food. Yeah. If you want a good oil to cook with, don't buy grape seed oil from China. It's just like [SOUND]. Or better yet, even in Georgia I've got three oil producers I know personally. I know I'm a chef, but these are guys who hang out at farmers markets. There's that guy near you, somewhere near you. Meet him, figure it out, make a connection and realize when you pour something into a pan that you know who raised it and who pressed it. And the reason it's in that pan. Then your connection with that oil and how much you're gonna treasure it and use it is gonna completely change you and your cooking. And again, it's about connecting the dots of community. And food does that amazingly well. This is the glue. We all do this. How do we- Several times- Do it. A day. So I think worth it. If you spend more money on it, you're gonna be more careful with it, you're gonna cook better with it cuz you're gonna take your time with it cuz you're not gonna wanna waste it. Cuz food waste in America is- Bad. Disgusting. Yeah. So, onwards. [SOUND] Yes. [LAUGH] So I was in Atlanta Yeah, I've heard of it. [INAUDIBLE] What drew me to the south, I'm married to a woman from, who was raised in Klempson, South Carolina. And, oh god, this is the cheesy [UNKNOWN]. You're all gonna go, aw. [SOUND] [LAUGH] When I was ten, I lived in Atlanta, Georgia for two years. Lived on Rumson Road. And then moved to Clemson, South Carolina where, at the age of 12, I met the woman who would later become my wife. And we went to middle school together. We were just friends, alas, but we were very close pen pals after I moved back to Canada and finished high school there. We just kept in touch until we were 25 and we got together and got married. So there you go. So, yeah, she's from, originally born in Athens, so eventually she did graduate work there, and that's why I'm there. Can I ask a second question? Yes, follow up. Where do I eat in Atlanta? Atlanta has got, for all of you who don't know Atlanta well, Atlanta's cirque to legend by 285 which is the major highway, the circle that surrounds it, that's whatever you call this. What do you call this? A highway? I don't know. A highway, that's good enough for me. [LAUGH] It's a big road with multiple lanes. Within it is ITP, the core inside the perimeter highway. And stretching just outside of it is Buford Highway, and Buford Highway has the most amazing collection of ethnic restaurants you've ever seen, and for miles and miles you just, Vietnamese and Korean and Schezuan. It's just amazingly different. Expanse of communities and cultures that are now part of our south. And if you call it the new south, I walk away. Because I don't like the term, we'll talk about it at length. [INAUDIBLE] Yeah, kind of. But that's a different phrase. Won't talk about that. But, and then so the idea, if you know, there's Bacchanalia for high end food is phenomenal. There's tons of places, Home of the Finch is great. The Optimist, which is an oyster bar and fish house run by my friend Adam Evans, which is a phenomenal restaurant. My little restaurant Empire State South is a lot of fun. The Farmegg is amazing. It's a breakfast, lunch and dinner place, so it's kind of like dragging our bodies over gravel everyday but it's fun, it's great fun. Oh, but Atlanta is a thriving dining scene. Atlanta is, if you've ever been to Atlanta, if you haven't been in the last five years, it's totally been transformed. It is like Independentville. I went and did a fundraiser there the other day and there's like 500 people there, and they're all 30 year old professionals, awesome, supportive people giving into this cause of people underrepresented for medical conditions in the restaurant world. It was awesome. Yes. And there's a question over here too. Yes. Last year, you mentioned you were opening a restaurant in Savannah. Yeah. I have a two part question: Is it open and going well? And, number two, did Paula Dean [INAUDIBLE] [LAUGH] The question was, last year I mentioned that I was opening a restaurant in Savannah. Did that open and did it go well, and did Paula Deen welcome me with open arms? Paula and I- Wait. Yes, it's open. Yes, it's open. It's called the Florence. It's called the Florence. And it's a beautiful Italian restaurant, helmed by my dear, dear, dear Dad has worked for me for a long time, named Kyle Jacvino, who is a wonderful, wonderful sole and cooks phenomenal food. It is a very big restaurant and Savanna is growing. It is great, it's a lot of fun and so yes it has been an inordinate success. Bobby Dean welcomed me with open arms. Paula has yet to chest bump me but We're waiting for- It's on your bucket list, I know. Butter coated chest bumps, yeah. [LAUGH] It will happen, yeah. That was more innuendo, free from me to you. Yes. What are the new up and coming vegetables, like for cooking? Well, actually I think Is this irony? I'm not sure. But a lot of them are really old vegetables, I think, that people are really paying attention to again. Kohlrabi I'm seeing a lot more of these days, which I'm excited about. The broad fork will tell you all about them. That's the opening page of the broad fork is what the heck do I do with kohlrabi. Or help. There you go. A lot of like heirloom beans, I'm excited about old school beans that kind of weren't around for a long time. Cardoons, which is a member of the thistle family, kind of very similar to celery which you do to make true [FOREIGN]. That's what you need are cardoons, are the classic ones you're supposed to use for it. They're beautiful braised but also very, if you trim them way down, they're wonderfully eaten raw. Kind of an artichoke, celery type of flavor. I think bitter greens are really on the up and coming. I think escarole is on the up and coming. I think cooking lettuces is cooler than ever and has a vast application in grilling and making soups and sauces and purees. So This is an amazing time for vegetables. I think if you go to an Asian grocery store and find sweet potato greens and cooked them like spinach at home, you will have spent 50 cents very, very wisely cuz they're really, really inexpensive and people in North America just don't eat them. They're amazingly nutritious for you and great Potato greens do not eat. They're poisonous. So I think the world is opening up to a wider stream of vegetables and really I'm thankful for it. You don't always have to shop locally. Open the international [UNKNOWN] as much as you want. I just want you in some way, shape or form to engage your community. Yes sir. What do you see as the role. [INAUDIBLE] Critically important. I think that we, if we stand up here and talk about lobster and caviar, your voice is lost. It doesn't matter. I think the key to us is back to like that a key eight ingredients or that type of thing is The idea is, we have a duty to make sure that the world is taught how to cook again, and how to be self sufficient. We have a great problem with poverty in this country, and we're doing a lot, chefs are becoming more engaged than ever with the Food Action Network, and the James Beard Foundation, [INAUDIBLE], Culinary Book Camp for Empowerment for Chefs that I've attended twice. [CROSSTALK] They also have a voice more than ever, which, it's an exciting time, cuz I think chefs have a platform, they have followers, people appreciate their work, so they have an opportunity to actually spread the gospel. What the issue in this country is is not an issue of there not being enough food. Those Food deserts, which take up massive pieces of our country, are not because there is not food in this country to feed the people of this country. It is because the people living in the food deserts cannot get access to the Ample food that exists in this country. Which is always hyper-focused situation based on laws that are antiquated and unnecessary. But I think that if [UNKNOWN] has done it better than ever as curmudgeonly a **** that guy can be. [LAUGH] Grumpy but very efficient. We love him. [INAUDIBLE] But he's empowered himself so much that he's in Washington DC all the time. I go to DC a lot and lobby on the Hill, and you find groups that you really wanna push up against, and push against your own Congresspeople, and try and force. I've got a more difficult job than ever because I'm in Georgia, and I'm very, very liberal So. [LAUGH] If you haven't- That's okay, I can speak their language and I live in their state and I understand the issue. I think though that if you give any one of us who calls themself a chef who has any monacome of celebrity, and if you call me a celebrity chef I usually walk the other way as well, lost interest. But if you give me a soap box and I don't use it responsibility And if you give anyone a soap box and they should use it responsibly to try to fix something within their community or their larger community or the nation as a whole. You lost me. If you do it for self aggrandizement, you've lost me. I don't even care anymore. Make sense? A quick, and very easy and... [APPLAUSE] [APPLAUSE] Tom, Tom's not here. We miss him very much. It's his first time not coming to the class in 19 years. But- Mm, that's good! Yeah, I know, oh, yeah, yummy. [LAUGH] He made a film two years ago called A Place at the Table, and if you haven't seen the film, it's on Netflix, it's on iTunes. And A Place at the Table really Expresses very succinctly a lot of the challenges that our country faces and will continue to face in the coming years if we don't all take a really long, hard look at the hunger problem in this country. So we recommend it, it's a great film to watch if you want to know more about the issue. Okay we'll take to more questions. Yes in the very back far side! In the back right there. Oh sorry! We're going to hit you after. You first. You're second. Always. I'm from Atlanta, so Woo! Go hawks! Right? Okay? How contentious does it get on judges table behind [INAUDIBLE] We hate each other. Between us? Between us, actually not at all. [INAUDIBLE] Oh it's more of, okay fine. Honestly it's not very contentious. Sometimes. We all love what we do. And I was about to eat that, but then I wasn't going to be able to answer the question. Oh my god it's blue duck! That's okay. Oh my god! It doesn't get contemptuous. We disagree all the time, but that's kind of part of the fun. And, in order to come to a decision and so that we're all not sitting there for 12 hours, we all have to agree at the end or they don't let us off the table. We're literally chained to the table. But we do disagree and that's kind of the fun of it because as much as We all are professional. There is a subjectivity to food and that's why there's four of us. That's why it's not total dictatorship, but it's not fully democracy either. She did say there are four of us which can split two and two, which has happened. That is a problem sometimes. And we had a major problem. We had a finale in Hawaii two seasons ago and that That took a long time to figure out. And there was five of us there, but- And there were five of us, but it came down to us devising some weird tallying system of what our votes counted for. And then Tom saying, my votes count for 800 what yours do. [LAUGH] And I was agreeing with him and then pushing him off the boat. [LAUGH] [LAUGH] So, you know, you eventually get it done. People get on Twitter and Instagram and comments on TV and stuff like that and say you were wrong. You know what I say when people say you were wrong? There's no right in this! There's no right, but I'll tell you what there is. When people tell me I'm wrong, I'm like, really, that's so funny because I was there And I ate the food. [LAUGH] So I'm actually always right. No. [LAUGH] But I will say- I follow up with. And you're in your mother's basement and you're 32 and not wearing pants. [LAUGH] So what the **** is wrong with you? Because I am the wrong person to go after on Twitter and Instagram. Cuz I will come at you like a spider monkey. So I do not offend easily and I will fight back. I will say, in 13 seasons I've never regretted a decision. Because it's an honest conversation. And sometimes it's a very long conversation. And we all have to be comfortable with it. So sometimes that It takes time, but I've never walked away and the next morning been like I shouldn't have done that or we shouldn't have done that or we made a mistake. I really don't feel we've ever made a mistake. Has everyone seen May this weekend by the way? May Lynn whose amazing and we're all really proud of her. [APPLAUSE] We encounter some people on Top Chef who I forget their names in five minutes because they just move on with their careers and I forget them, we forget them. Yeah, too many people. But there are other people who are so precious to us who mean so much, and Mai is like aces. She's amazing, amazing, amazing person. So there's some good people who come through the show and just do well. And every time they succeed, we're just like, yes, that's awesome. You, sir. Yeah. Last question. Alright, you guys are two awesome chefs from Canada, thank you for being here. You've shown us some really great stuff to do with maple. What are some of the other flavors or ingredients that are from Canada that you'd like to introduce to the rest of us too? Beaver balls, and- [LAUGH] Rocky Mountain oysters, I think they call them here. Up until ten years ago, the The Bieber ball is never popular as it is now. No, I think Canadian culinary history is very narrow. You've gotta realize that North America is like an infant society of food when we really think about it. Southern food is this great Amazing history, but it's finally been credited where credit is due, where it came on the backs of slaves from west Africa. And that is a painful reconciliation but it's the truth and it's what we need to redeem. So, in Canada, I think Quebecois food culture and [UNKNOWN] food culture and poutine and things like that are amazing interestingly Canadian dishes. Yeah. They are Quebec dishes though. It's very important to mandate that that's true. In the Gatineau Mountains, where I'm from in Ottawa, right on the other side of the river into Quebec is the Gatineau Mountains. Tons of food supply there, tons of amazing small farmers. They're beginning to really organize and hypersensitize to their locality and it's getting better and better, but you know. Yeah, I don't think it's about the ingredients. Be different than they are here. It's just about the fact that, like here, Canada has some extraordinary quality of product. So incredible cheeses. Cheeses are phenomenal. And you just don't get here. And only now we're- Like corn, peaches, blueberries in the summer. Amazing- But when I was 19 years old, working at Riboger in Quebec, we would get quarters of horses in. With their hair still on. And I would have to butcher it down. We would get ahold of pheasants, whole, feathers, everything. Like 20 of them. The guy trudging in with a shotgun over the shoulder. So, there's that type of game mentality in Canada that still exists. I mean, it is a beautiful, old school hunting culture and cabin culture. And when we talk about maple syrup, there's Sugar Shacks in Quebec and Ontario which are the place you go on the weekend that you make your maple syrup. And [UNKNOWN] who had- He has a [UNKNOWN] and Sugar Shack. And he had Sugar Shack, which is the restaurant which was built around an old sugar shack, in the [UNKNOWN] Mountains. But if you haven't had a [FOREIGN], which is When you pour maple syrup on snow. On snow, and then scoop it. Use a popsicle stick or ice. You can actually get in the tent afterwards, so look out. You know in a lot of ways we're romanticizing the Canada that we're from, because we both live in the States now. But it's really important if you haven't been to Quebec City or if you haven't been to Montreal You're missing out on one of the most amazing places in the world. Yeah. [APPLAUSE] Or, Toronto. Toronto, too. For a food culture that's really unique. Toronto is the United Nations of cultures in North America. Every culture is exhibited. You want Indian food? In Toronto, you have to pick about 64 different types of Indian food. And then Montreal is the city, if you've never been there, that will quickly become your favorite in North America, it is undeniably an amazing city. Mm-hm. Okay, we got to go. Thanks, dude. [APPLAUSE] Thanks. Coming up. Thanks guys.