Read the transcript of this video
[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.