JennAir Nov 2013 iPad

JennAir Nov 2013 iPad

Read the transcript of this video
[MUSIC] Hi, I'm Jackie Tranchida coming to you from Los Angeles Food and Wine A truly exciting four days in this always bustling culinary city. There is no other city in the country like LA that in the last ten years has absolutely exploded when its coming from the food scene. We've got 70 thousand square feet of red carpet here today. Right in the middle of Grand avenue, one of the biggest street closures the city has ever done. We got three big nights here, so tonight's Josh pesto italiano you said, tomorrow we got Iron Chef Morimoto, all weekend long, no matter what you're into, we got something for you. I really don't want to pick a favorite ingredient. My favorite ingredient is really whatever is in season at the time. You know I'm a very simple guy, and I'm a very simple cook. I like only the best. [LAUGH] Oscar Wilde said that. [LAUGH] Tonight we're doing my grandma's recipe, like my mom does it. She's right there. Bringing Italian food with a Belgian twist, why not? The creativity here is Outstanding. It's about total over indulgence of the finest in food and the finest in wine. Well this is the second year that Jenn-Air has been a sponsor of the Los Angeles food and wine festival. And we're really excited to be here. The festival has grown, new location. Overall it's been a terrific event. Seems to be a lot more very, very engaged, Foodies here. Obviously, Southern California is just terrific. You can't beat the weather, the people, the food. It makes for a great weekend. [MUSIC] Now, tell me what it is that everyone's lining up for tonight. Tell me what you're preparing. We're making a very light, summer dish. A roasted vegetable tostada with a little bit of pork belly on top and a bacon vinaigrette. That's what I love about Mexican food, it can be so simple yet so amazing. Amazingly delicious. So what was the detail that sort of inspired this dish? Obviously, it was Asian market night, basically made up of barbecue put in to asian pancake. Guess what, there's lines out the door. There's lots of flavor in a small bite and that's who I' am. The ditto almost excited about, Is taking beef tendon and beef brisket. And grazing it for about eight hours. It's making our own curry paste coking it down with coconut cream. Most people think calf and they think red meat, but we always try to so much more than that because we make wine first and foremost to be paired with food. So our wines go with a lot of different types of food. [MUSIC] simplicity is the best luxury. Sometimes the best thing to do is not to do anything. Or the less you do equates for more. Or just such an inherent appreciation for that as time goes on. [MUSIC]
Sponsored Stories
JennAir Nov 2013 iPad


Advertisement