How to Make Easy French Dishes with Jacques & Claudine Pépin

How to Make Easy French Dishes with Jacques & Claudine Pépin

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[NOISE] We're doing a cauliflower souffle, right? Yes. And this is a recipe from? This is my grandmother's actually, my grandmother's recipe. You should tell this story. Or do you want me to? No, you tell the story. Okay. You say it better than me. And so, my grandmother got married, I guess she was about 18 years old. Here's the garbage. And when she got married, she didn't know how to cook but she knew that my grandfather really liked souffle. And so basically I knew the ingredients, and my grandmother was fearless. So she just put everything together without separating the eggs, without separating this, she put everything together and it worked. It doesn't rise as high,but wow is it good. So what I decided to do was cauliflower to it. I think cauliflower is delicious. An under-utilized vegetable, so I decided, what we did, we cooked the cauliflower. This is pre-cooked, and cooked as much as you would cook to make mashed potatoes, so you really want it completely cooked and drained, cuz you don't wanna add moisture back in. So what you do is you can use the food processor if you want. But you can also use a potato masher. It works perfectly fine. And you just take it and you mash this up and you add about a cup. And you add more or you add less. It's fine. It's fine. So that's the first thing. And here the white sauce just goes with it. And I add some flour. And butter of course. Just put it together. And then two cups of milk. Are you gonna put salt and pepper in there? You want salt and pepper? In the bechamel? Of course. [LAUGH] Okay. I'll do what you tell me to do. Oh, no. Salt and pepper. Pepper, salt. OK. [LAUGH] Yes. And cheese, of course, we gotta put. [INAUDIBLE] Yeah. This has to come to a boil. Right? And then during that time, you want me to break your eggs? Sure. OK. Break your eggs on something flat. Wait, we should takes those out first. Wait. Rather than up. Right there, to your. Yeah. Rather than something like this. That [UNKNOWN] use bacteria in it and often break the yolk. So you break it something flat. That's it. Those are nice eggs, they are. They are. They're really nice. Nice. What is everybody mumbling about? Did I do something wrong already? [LAUGH] Six eggs. This is a souffle for 307 people. [LAUGH] Okay. And you can also use another vegetable. If you want, you can use we do this at home with zucchini. You can do carrot. You can do whatever you want, same technique. My mother used to do it with marzipan. Yeah, so it's really good. Although, really probably. [CROSSTALK] You could do it in the food processor, but frankly, no leave more. [SOUND] Yeah. In the food processor it works fine, but you know, I like it when you have pieces like this. You want that with it? That's what you would do. Wouldn't do that. You wouldn't do that? Probably not. But that's great. I love that [LAUGH] Okay. Now. Generally speaking, you wanna make sure to, you don't wanna add something very hot into this, so you don't wanna add the white sauce before it's cooled. In the interest of time, we might have to, but you would let your [UNKNOWN] cool as much as possible. We have to butter the dishes here. You butter it with- One rose. One rose of butter, you say. Yeah, that's really important. If you don't have a rose, forget it, you're done. [LAUGH] Here you want in some of this. It's not in the recipe, so Okay. Okay. Let's put cheese here, which to stick all around the side, you know. Or if you have extra cheese, just let it fall in there. [BLANK_AUDIO] That looks pretty nice. And why don't you put some of that other cheese in it. And I have some Gruyere. Right? Yup. Okay, so it have to look good. Yes. That to a boil? No. Here, you should have warmed the milk before. I'm sorry. Front, rear, I don't know which one. But I follow your orders. [LAUGH] Do you. Well I need a glass of wine then. Okay fine. [LAUGH] I have to wait. What are you drinking? White wine. Okay. It's a Sauvignon [FOREIGN]. Sauvignon [FOREIGN]? A grey Sauvignon yes. Oh cool And that's a. is that the one from Chile? Yes. Okay, everybody go to see the vine connection table and they're cute because they have the little soccer shirts on. Somebody stand up. And have their wine it's really good. Hey look, I'm getting thick. Good. I mean, you know. [LAUGH] Thicker than usual. Here we go. Okay. Almost. I mean, it's not as thick as we want. Well, it has to come to a boil. It's coming to a boil. And then you do that, and then it stops boiling. No, don't, it's- What? Oh, nothing. [LAUGH] You don't wanna put it in there? [BLANK_AUDIO] That's set. [BLANK_AUDIO] He's like the food whisperer. If I did that, I'd have a bowl of scrambled eggs with some cheese. [LAUGH] No. All right, wait, that's hot. [BLANK_AUDIO] Okay. Okay, you want to [INAUDIBLE] clean that up. [BLANK_AUDIO] Okay, and this really needs 40, 45 minutes in the oven, so we're just hopeful. You, you said you wanted to put cheese on top. Yes. Maybe we. No. Like. A couple of little pieces on top of the things. Oh. Just for decoration. Just for decoration. [BLANK_AUDIO] Okay. When you do this. Here. Here. How you want to arrange them? Yes I do. [BLANK_AUDIO] I would love to. [LAUGH] Would be so fun. [LAUGH] Would make my day. Here. This one the other way. This way. [LAUGH] You're doing incredible. You need more? [LAUGH] No? Okay. Oh. The oven. Yes. Okay. Three. 375, right? 375. I don't know. The really good thing is that if you live up here It will puff even more than if you live at sea level. But I live at sea level and we make it, and it's really wonderful. So now that we have the first course in, let's go to dessert. We're going to do Sables, which is like a little, tiny, easy cookie. Changed the recipe again, just saying. Go over there. So you put that. [LAUGH] In the food processor. Yes, we have flour with a pinch of salt. Your butter. Only because you said so, I wouldn't do it this way. [CROSSTALK] All right. You have sugar in there? The sugar is right over there. Where? Right there, where you put it before. [LAUGH] Oh here. Usually I do this by hand in a bowl and I just kind of rub it until it gets sandy. We don't have enough time. We don't have time. Okay fine. By hand. I know. I know. And two egg yolks. But I'll do this first. Yep. Process that first. With this lovely Kitchenaid food processor. Which I know how to use. [SOUND] Go high. [SOUND] [LAUGH] [INAUDIBLE] Stop it. Okay. [LAUGH] Yeah, Okay. Well actually, Here is your yolk. That is pretty perfect. It's like, I don't know if you can see, can you [INAUDIBLE] It gets like, this sort of like sandy texture, where there are pieces of butter in there. So it's like sand. Does that make sense? Yeah. That's why we call it butte sable. Sable is sand in French. So it's like a cookie dough basically. Oh wait, I got it. Good? You got a kitchen aid standing there, "I'll help you!" And that should bring it together. Not totally, I think we might want like a tea spoon of water or something up here. It is together. Right? Yeah. Good. Nope. This part I don't know how to do. Strong. Okay. Do you want it right on here? Yeah. Put it on there, on the plastic or put it on the table. Okay. I want to start doing that. [BLANK_AUDIO] Here the knife doesn't come out? Well it just, don't worry about it. [LAUGH] We didn't put the almonds in it. Oh well. No, no but we it now. Okay. For like that to stay whole, otherwise, The plastic way of doing that by hand [UNKNOWN] when I was an apprentice was because subtly [UNKNOWN] to crush it with your hand like that to [UNKNOWN] it together and that's what the food processor does. All right. Here you go. See, this is a dough which is very soft like that. You can extend it with your hand. You know very easily. Bit of flour then. You're doing a wonderful job. Oh. Do you have any questions anybody? Yes. Anyone about food, wine preferably? [LAUGH] Oh, you know there is a quiz. You can't go into the tent until you answer the questions. [LAUGH] [INAUDIBLE] When we cook the cauliflower you mean? Yes. What we did, is we cooked that before hand and I cooked It was cooked in salted water, yes. In the pan that you set the casserole dish in, and then- No, no, no, we didn't do that. Not really necessary. But fun. [LAUGH] Do what? Put it -. You're not making in a [INAUDIBLE] You're not making a cookie? A big one. [LAUGH] If you need me later, go to Vine connections, I'll be there. [LAUGH] [LAUGH] Ok, we'll- Ok. Yeah you can do that. Ok, I'm going to do the- I'm going to start on the string beans. I'm going to start on the string beans when you're- Ok. Do you have some, triangle here. Okay, you could also roll it into a log, and slide little cookies, and put them about an inch and a half apart. No this is great, I love this. [LAUGH] [LAUGH] All right. So you could do that if you wanted to. [LAUGH] Just in case, maybe. All right. So we're going to talk a little bit about Can you give me a glass so I can have some wine? Okay. I needed it more than you did. Okay. Yes, [UNKNOWN] this is boiling water. Ah-ha But it doesn't have salt in it. Don't stick your finger No doesn't have salt. I had to find out. To all of you. [LAUGH] [APPLAUSE] [INAUDIBLE] I love you. I do too. [LAUGH] Wait, I need the salt. Okay, so salt and the string beans. Why don't you talk about this? You wanna cook the string beans? Here. These are string beans. When I was a kid, you go on one side and there was a long string. Get on the other side, and another long string. One time my brother and put all the three in together with a scissor cut the end of it on each side. We didn't want go through that. I thought my father was going to kill us. But you could not eat string beans unless you would string the beans and now it doesn't take this anymore. Most people don't even remove the end, only the one where the stem You don't one side, but it's okay. However. I know that cooking string beans seems very pedestrian in so many ways, but what I've seen is that people tend to under cook their string beans a lot. Are you kidding? No, I'm serious. Oh yeah, I know. So when the string beans are raw [SOUND] you go like this and they snap. Right? When they're cooked, they should do the same thing, but there's a weird time in between where they bend, and that's what- Can you put that in there? Yep. Yeah, good. And that's when most people take them out because they think they're over cooked, and they're actually not good. No, I like the string beans slightly al dente. But I want it to be cooked. It doesn't have the same taste when it's really people leave them 15 seconds and so it's not enough to cook it. My mother would leave it 25 minutes. Would be yellow when it comes out but [LAUGH] Alright to tell her she's wrong. You know [INAUDIBLE] another way of cooking, period. That's just what kids do, the parents are always right. [LAUGH] Right. You want to show your [INAUDIBLE]? Yeah. So in our house, you can be pretty certain that if you open up the refrigerator, other than wine There will be vinaigrette, like friends of mine on Facebook, I don't know if we're friends on Facebook. But always say oh there's a hurricane Claudine's gonna make vinaigrette and it's true but I make it in a mason jar so I have it for at least a week. Because if you're going to bother especially to mince all the shallots and do all of that Make a quantity of it, you leave it the refrigerator, Bring it to 400 and it'll last a week, ten days, no problem. So And the other 375. here we go. It's very easy. We minced some shallots, covered it in red wine vinegar. And to this we will add I don't put shallots in mine. [LAUGH] So it's all right. It's all fine. I like shallots. We'll do Dijon mustard. And what the mustard does is really nice is that it helps the emulsification. So pepper, freshly ground. I know that they were back there this morning grinding all the pepper for everyone. And a generous amount of salt. And the ratio is, for me, it's one to three. Put a little wine in it. You so messed it up now. My dad likes it maybe one to four, but I like one to three. So being the culinary genius that I am not I go like this and I add the oil until I go oh yeah no that looks about right. This is how I measure. One, two, yep that looks good. That wasn't three. No way. [LAUGH] That's almost three. [LAUGH] And then whoop, and then if you have those things that you use to foam milk? That now you have a really nice one, so you don't use the little battery operated thing that you go like this. Take that, but it in there, it emulsifies it beautifully. Or you can use a fork and splash your new shirt, up to you. One of the mistakes people do when they do a dressing like this. I do some dressing, I emulsify it. Sometimes I put in a tablespoon of mayonnaise to add it to it, a tablespoon of water to that, and we get a nice, creamy sauce. Sometimes I want it this way. Most of the time, I want it this way, which is separated. That is, I have lettuce. I want to toss the lettuce and I want it to be shiny and beautiful. I don't want lump of sauce to glue to the lettuce. So, I want it to be separated. There's nothing wrong with that. Taste it. Oh, the wrong finger. [LAUGH] I don't know. I think it's good. You want more oil. Yeah. Yeah. [LAUGH] I like it like this. So does my mom by the way. Yes. Who, everyone is talking about my father's birthday. And how wonderful it i that my father is celebrating his birthday which is not until December 18th if anybody wants tot send him Champagne. Yeah. [LAUGH] But today is actually my mother's birthday. [APPLAUSE] She's cool. [MUSIC] [SOUND] [MUSIC] No, we're not gonna say it. They want to Okay okay go ahead. We should cook. We'll sing later I promise. Okay no that's good tea tin. Yeah. And that can stay in your refrigerator for a few weeks. Well. And you know instead of buying jar of almed dressing. See. You do that with lush quality. Not it didn't snap. So let it go. Keep cooking. Wow I've never seen that thing. What thing? The snapping stuff Oh seriously, because you taught it to me. Oh I did. [LAUGH] Oh, I'm old, I forget a lot. [LAUGH] I'll just be in the refrigerator. Okay. You wanna do the fish? Next we do the fish. I'll do a little bit of, maybe I'll do a little bit of carrots for that. Not in the recipe just saying Huh? It's just not th way we did it in the recipe but that's great. Okay Okay, so the important thing on the prep of your fish. Is that [SOUND] it's physically dried. You know when you open it up from the package and it's wet? Take paper towels and blot it dry. And then we're gonna use some wonder flour. Do I have another plate? Here. No. [SOUND] And personally, what I think is the easiest thing to do Usually I season half of it in that paper from the store, because I don't want to do more dishes. But, you take a plate. [BLANK_AUDIO] And Wondra is a cooked flower. I've never used it to thicken a sauce but I really like it for fish. And also Chicken breasts, boneless skinless chicken breast or thighs; it works really really nicely. So you separate this here. Can you put some butter in the pan?>> Absolutely. You want oil too? Yes please. Thin piece of butter, a little dash of oil- And then, Why do you call that a secret sauce? Because Because my daughter thought it was our secret sauce. It's, you know, wine and and butter and lemon juice. Probably the most popular fish sauce ever. But she likes it better if it's a secret. So it's Shori's secret sauce, which is not a secret anywhere. Okay. So you take this and you salt and pepper your fish. Usually this will be skinless on both sides. Then, you take it seasoned side down, and put it there. This look like [INAUDIBLE] Yes. There. [SOUND] And, [SOUND] I'm a little obsessive, I have to clean everything up. Then you want to season again [SOUND] [BLANK_AUDIO] So I have enough shallots for the string beans. And everything. And for your fish if you want. But you can also do vinaigrette on the string beans. That's what Mamie always does. Right. And then you Just. That's a lot of flour. But it'll shake off. Yeah, but then you throw out the rest? [LAUGH] I mean, what's left on the plate here? [LAUGH] I'm gonna check the string beans. Yeah, [UNKNOWN] I don't know. [BLANK_AUDIO] Ow. yes. Ow they're hot anyway. And we have snap. Did everybody see that? I will snap it again. [APPLAUSE] And we have snap. Taste it. Wow. Although my hands taste like fish sometimes. You know what we should do? Want another two minutes? Yeah. Although that would put them there thing there. Sautee them. And then, keep them on that tray. And then, what you want to do in a different skillet. I don't know. Okay. [BLANK_AUDIO] Wait, we have 15 minutes. What do you wanna do? I want to do something before that burn. [LAUGH] Where's the skimmer thing? Where is that big basket scheme? Oh, there we go. Do you wanna do that? Okay, fine. [FOREIGN] Yes, sir. [FOREIGN] [SOUND] I mean, a lot of people will shock them. They'll put them in ice water and so on. I don't. I kind of spread them out and salt them, and then I just eat them. Like that, just with salt. [BLANK_AUDIO] Okay. All right. So I'll get a different pan for the fish. No, no, no. I'll take this out. [CROSSTALK] You get a tray to serve this. Okay. Did you put? I put salt in the water. Yeah. And this is supposed to have the fish on one side and then the string beans on the other side. Oh, no that's too small. Just put the stringed beans in there, get another bowl for the fish. Something else for the fish. You don't have another one like this? No, I don't have another one like this Do you have another one? Anybody have another tray? No? This is what we got. [LAUGH] [BLANK_AUDIO] Yeah, see, you want a nice tray of [UNKNOWN] Yeah, but you could just push this, and then have the You don't have enough space, too, too crowded. Okay. Okay. This will be for the fish then. This for the fish. So here we go. We're starting over. No, she get another one for the fish. Okay. Okay. Thank you Mr. Ken. What else do we have to do with it then? We have to wait for this hablais to be cooked. Which, they're pretty close. The souffle. The souffle, we need another. Can you come back this afternoon? [LAUGH] How long has it been in? At 400, it's been in what, about 15, 20 minutes? 20, yeah. Can you move that to 425? We'll either cook it or we'll burn it. [LAUGH] It's one or the other. Does anyone have any questions. I do have to say that my father's next television series, I do see you. My father's next television series with KQED called Heart and Soul, We'll start to air in the Fall. Right. In October, right? In October and. So in October. And of course, there are wonderful family recipes. And it's a beautiful beautiful show. And it will have the companion books. A lot of [CROSSTALK]. And lots of paintings and lots fo wonderful family stuff. And my little book which is somewhere, ,Kids Cook French, will both be signing later on in the tent at 11:30. I wish I could give you the plug that it makes a great Father's Day gift, but it doesn't. [LAUGHING] It just makes a nice gift for someone. But what's cool is that when you open it up, this is in English And this is, this is in front. So it's a translation which is really nice. And 80% of the artwork is done by my father which is really cool because he gets to be listed as artist instead of chef. But my daughter, I don't know if you can see this Little thing right here, there we go. My daughter did a lot of the artwork as well. She is 11, and this is her vegetable peeler, which she was very proud of. And I bribed her. I said I'll give her $2 for every drawing. She called me out on it, I haven't paid her yet. [LAUGH] So it's just, oh and this is her salad bowl. So it's a fun little book. So if you know little people or big people, because the recipes are not really as kid friendly as they wanted them to be, because we use wine and everything in them. [LAUGH] What's wrong? Well no, they said, so I had to say use chicken stock if you want But by the time you cook the wine the alcohol evaporates out. I know! Do you have a spatula? I'm looking for a spatula do we have a fish spatula? Spatula ,spatula. I can use a knife. [laugh] [UNKNOWN] [UNKNOWN] Wait I got one. [UNKNOWN] Okay, go head Okay Turn the oven on. Okay, nice and crisp. And that is in part, of course, because it's skin side down but it's also because of the flour. It helps give it a nice crust and it also helps keep the moisture in which is really fun. You put lemon wine in it or just lemon juice? No, I just. When you take it out. Yeah. Then you put lemon juice and wine and stuff in it. Unless you'd like to do it a different way. No, no, no. Are you kidding? [LAUGH] [SOUND] You could put peppers in it, you could put Yeah you could. [INAUDIBLE] In it? If you want to. Oh you don't have [INAUDIBLE]? Yes. Oh, okay. [BLANK_AUDIO] There we are. Oh look at that. That's beautiful, thank you. Thank you. [SOUND] For any time you see, come here. [INAUDIBLE] Come here. [SOUND] So whenever you see somebody with this, pass on operations or volunteer, please smile at them and just say thank you. Because these guys work really hard. [APPLAUSE] [APPLAUSE] A don't know where Bridget is, so. Anyone that you see, volunteer and stuff, just thank them. Okay. Thank you. You think it's cooked, [INAUDIBLE]? Yeah, it's cooked. Wait, yeah. [BLANK_AUDIO] Yeah. You taught me that, too. Okay? Okay? You wanna [INAUDIBLE] How would you like them to be arranged? [INAUDIBLE] Oh, I put the knife through the fish, if if goes through very, very easily, if I don't get any resistance I know it's cooked through. Ma'am, I know you had a question all the way back there, did we bizarrely answer it or do you still have a question? You gotta come up closer, cuz I can't hear you. [BLANK_AUDIO] Okay. [INAUDIBLE] [UNKNOWN] people next to you. The garlic [LAUGH] [LAUGH] You didn't put anything here. [LAUGH] So lemon juice, white wine. I'm gonna reduce white wine. And what this does is it reduces a little bit, a little bit of pyrotechnic cooking there. Finish that with a little piece of butter here. Yep. And honestly my daughter really does think that this is her secret sauce. She thinks that nobody else can put white wine, butter and shallots, or garlic, you can use garlic if you want, together. And I don't know if you can see but the viscosity changes. Yeah. [CROSSTALK] You might have to either, sir, sorry. [NOISE] [LAUGH] [SOUND] [FOREIGN] [LAUGH] [LAUGH] All right. We used whatever we were given. [LAUGH] Honestly, that's the fish that we used, but usually I would use just a simple white fish. To me, this doesn't taste right with salmon. I can't tell you why. It just does it. So I like a simple white fish. I mean you could use cod, haddock. I like the little soul fillets. They cook, they cook really really quickly. So that's what we would use. Yes, ma'am? Which is the one that [INAUDIBLE] the flour? Cooked in there. [INAUDIBLE] Yeah, it is. Okay. The Wondra is a cooked flour so it never gets gummy. And it just coats really, really, really lightly so you don't get that weird gummy thing. It's pre-cooked flour so you can not make lumps with it. You spread it into it and it dissolve in to the, and that's one of the advantage of it. But we can use any type of flour to work with that. Yeah, I mean, if you don't have Wondra flour but it's great stuff and it just, you can use it really, Yes ma'am? Does what work better? Oh, no, no, no. That's the beauty of the Wondra is that it won't clump That's why it's so easy. You don't have to do the roux. Good question. I like that question. I think she wanted to know, could you use it to make [INAUDIBLE]. I don't know. Could you use Wondra flour to make a roux? Seems kind of Yeah yeah yeah. Yeah yeah yeah. I've done that. [LAUGH] See, they'll separate here. Mm. Is it good? Oh lord. Mm. Hot, it's very hot. [LAUGH] It just came out of the oven. This is a non-stick pan but it still stick. You know what I use at home now, and I'm surprised some people are not aware. You have those silpats. Yes. You know, plastic which are very expensive. With what you have now in the market. Oh, can I have that [INAUDIBLE] Is non stick aluminum foil. Non stick aluminum wrap from Reynold. They're inexpensive. [FOREIGN] [FOREIGN] Oh, we're speaking in French so you can't understand us. [APPLAUSE] Of course they can. All right. We just, yeah, we just did that. No because they have to cool off a little bit, you know. But the non-stick aluminum foil from Reynolds, you know, it's absolutely incredible. Reynolds has no idea they get plugs from my dad all the time. No. Because it's good. It's inexpensive. You don't have to clean it up. You mother loves it. Mom loves it. Nothing to wash. Okay. So you put it on the bottom of the pan? Mm hm. Cooked [INAUDIBLE] or like? Yep. But you see if And it does work really well. If I add. That no-stick aluminum foil here- But this is pretty good. I would shake the pan and also would slide. [CROSSTALK] Oh, yeah. That's true. The fish is good though. Fish is good? Yeah. Incredible recipe. Amazing. Taste it. [BLANK_AUDIO] It's flawless anyway. And it needs salt. I need wine with that. Okay Okay. In case anybody in the back eats it, it just needs a touch of salt. So. This is great. Do you have any more questions sorry I'm not doing it. Yes ma'am, you're gonna have to yell. [INAUDIBLE] No, we don't refrigerate the dough. You don't with that sweet dough like this. See what happened, you have flour, you have butter, you have liquid. If you take flour and butter, meh. You have the end of the spectrum you use the water, the butter actually as the moisturizing agent and you end up doing a type of cookie dough this way. You can do it a lot thicker this than doing it porous. The heat is going to go through it, it's going to be cooked. The other end of the spectrum you take the flour and bread and you take your flour and water. You need to develop the amino acid, the [UNKNOWN] and you end up with a piece of rubber. So that's the end of the spectrum. Water, flour. Flour, fat. Now, any type of dough, you do something in the middle. [UNKNOWN] you mix your butter, then you mix a little bit of liquid to the [UNKNOWN] the more elasticity You know, you [UNKNOWN] this way but those type of dough here don't need to rest. And you can do them very thick. They're also the most expensive even calorie wise. There's only two ingredient in there. Papa, I'm gonna have Beth from Kitchen Aid come up on stage and talk to everybody, so come on up. [APPLAUSE] [APPLAUSE] Like to add [INAUDIBLE] Oh and Brian. Everybody give a big warm applause for Brian [UNKNOWN]. [APPLAUSE] What you might not know is that he has raised more money for Cook For The Cure than anyone else on the planet. I think, what are we at? In the U.S. we've raised In the U.S.>> more than $10 million to fight breast cancer. [APPLAUSE] Sorry, have a cookie. Cook for the cure, there are programs around the world that's been more than $12 million. When we raise money in other countries Money we raise stays in those countries to fight breast cancer, so we have a program in Canada that supports the Canadian Breast Cancer Foundation. In the US, we partner with the Koman for the Cure. So I'm sure you're disappointed that Brian's up here not Beth. Excuse me, okay I've got the cookie out of the way. By the way, they're very, very good. [LAUGH] So I've come up to talk a little bit about Cook for the Cure and for those of you who've been here before, we oftentimes do an auction to benefit the cause. But I'll just give you a little bit of background. So in 2001, KitchenAid created Cook for the Cure, to benefit the Komen Foundation [UNKNOWN] Komen for the Cure, and it just occurred to me that there was a little bit of a French connection when we created the program in the spring of 2001, which is that we announced it, we kicked it off, at the Cannes Film Festival in France. So there is a French connection To Cook for the Cure. I didn't know that I live in Connecticut. [LAUGH] I know, but I thought Claudine might wanna know. Yes, I do, cuz I live in Rhode Island. That's right. So, we raise money a number of different ways to fight breast cancer. One is selling pink products There's a portion of the proceeds that goes to Komen For the Cure. The other is, if you go to cookforthecure.com, you can learn a lot about these things. There's a program called Pass the Plate and Pass the Plate, the artwork from that plate is from Jacques. Night of a thousand dinner parties. And there have been all kinds of cooking school programs. Over the last many years, there've been a number of ways that we've raised tat money. And one of the ways is through te generosity of chefs. And [CROSSTALK] And talent here in Aspen. And we've done an auction on the spot here. And auctioned off mixers and Win a date with Jacques. :And Gloria was sort of frowning on that, so we stopped. You sold our jacket, you sold all kinds of things. Yeah. He actually sold his jacket but he didn't have a t-shirt underneath. [LAUGH] And so that was awkward. Who gave you their blazer? Who was that gave you- I don't know. Someone came. I said, gee, I'm all fat, big here. [LAUGH] They take my jacket away, chef's jacket that is. Yeah, chef's jacket. So This year, the way that we're raising funds is to hold a silent auction at, over at the KitchenAid booth and there are a number of things that are there. So during the grand tasting, go by the KitchenAid stand and you can bid on various things. And the auction is going to close when? It's on the Sunday at 1PM, so you've got all weekend to make your bids. Now what you may not know about Jack, although Claudine talked a little bit about it, is that in addition to his culinary prowess, by the way, if you wanna learn a lot about his His story, I would strongly recommend you purchase a book called the Chef's Apprentice. And it's a great read, and it tells the story of, sort his memoir, and it We have like two minutes. We have two minutes. So, Jacque is an amazing artist, and his artwork is, has graced a number of his own books and others. And you now can purchase his art at jacquespepinart.com, so there are a number of pieces there. Are there originals there as well, Tom? So, they are all [UNKNOWN] which is the French word for spray or squirt And it's a process. [INAUDIBLE] Splash? Doesn't that sound better than spray or squirt? [LAUGH] We have two minutes. Splash. [INAUDIBLE] So it's a process that reproduces about 99% of the original, so it's better than a print. Oh yeah. And Tom was saying that When Jacques signs them they have to make sure they mark the original because once they get printed they can't tell the difference. So, one of the auction packages to raise money for Cook for the Cure is four of these Jacquelys. This is my Vanna White moment. That's right. And these on the website they retail for $750. Do I have that right? For, yeah. $750? Yeah. No, $185. Oh, excuse me, we have 175 each, so that- 175. So it's worth $700 for the four of them, right, if I'm doing my math correctly? Yeah. And there's an autographed mixer and an autographed cookbook that's a part of it. And so I would also encourage you to maybe pop up because Jacque's gonna drop by the KtichenAid stand at 4:30 tomorrow afternoon and you can stop by and say hi for a few minutes. At any rate please come by, bid early, bid often. Remember there are no friends at auctions. Don't talk to anybody, don't talk to your spouse or partner. [LAUGH] Just simply fill in the number. So And I have to say that the cause that this really benefits, Cook for the Cure is an amazing amazing cause, it might even be a tax right off, I'm not entirely sure about that. Consult with your tax professional. Yes, the artwork is beautiful and if for whatever reason you do miss the auction you can also go on jacquepepinart.com. I'm looking at Tom. So you can go on jacquespepinart.com. It's not these. What's that website? What? What's that website? Jacques Pepin art. On my screen [INAUDIBLE]. No, you took it. [LAUGH] Okay. But they won't necessarily be these. Whatever you are doing, it's a very limited edition. We're printing about 100 50, 175. Yes ma'am! Are there plates as well, or is it just- I don't know, did you have the plates? We can throw in a plate, absolutely. There we go, Beth says yes! For you, a plate! But in the auction, yes, there will be a plate. Are they still available to buy at cookforthecure.com? So if your question was. Oh, if the souffle's ready. If you want to get involved with pass the plate, you can go to cookforthecure.com. Souffle's ready. Okay, we gotta. And you can buy a plate at cookforthecure.com that has his artwork on it also. [APPLAUSE] Okay, the truth is, is that it It's kind of ready. It probably should cook kind of more, because when you shake it like this, it's a liquid. But it puffed! Burnt the sides. The sides? Give me a plate [UNKNOWN] Sorry, we don't have another clean one. Here, use this. [BLANK_AUDIO] That's a nice plate. Okay. So here on this side, probably on the edge here. Probably. That you see the, that it's too tender. Aah! It's too tender. It's beautiful like this, but you see the center is running in. Yeah. It would Higher. It should cook. Autograph. What? Oh yeah, what? Autographing. Jack and Claudine will be at the Grand Tasting today autographing books. We'll be at the Grand Tasting today at 11:30 to 12:00. What time? 11:30 To sign your book that you bought so that my daughter can go to college. [LAUGH] And his book, so that my daughter can go to college. [LAUGH] [LAUGH] Yes. And we'll sign just about anything you like. And I'd like to thank you, I raise my glass to you. All of you that have come for year after year after year. [APPLAUSE] Thank you. Thank you. So much and happy food and wine. Happy food and wine.
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