Los Angeles Food & Wine: Entertaining with the Hearty Boys

The Hearty Boys, Dan Smith and Steve McDonagh, share a fun-filled demonstration of their easy, accessible cuisine.

The Hearty Boys, Dan Smith and Steve McDonagh (winners of the first season of Food Network's hit series Food Network Star) share a fun-filled demonstration of their easy, accessible cuisine.

Read the transcript of this video
[MUSIC] Hi, I'm Jackie Tranchida at Los Angeles Food and Wine. And today, we're visiting with The Hearty Boys, Dan Smith and Steve McDonagh. Two former actors that opened a restaurant and became culinary TV stars. We love doing demos. We were actors back in the day and doing demos it's a lot of fun. We're really about having fun with food. I like to tell people it's not like brain surgery, it's just cooking. So just have fun with it. And cook what you like to cook. And what I like to cook is foods from my childhood from out collective childhoods. Things like pop tarts. We're also very much about expressability. We don't want to make anything that people can't make at home. I love chorizo so I thought it's be fun to have that as the filling for this. Half tart, and I can use a little bit of onion, spice it up a little bit, flavour with some cinnamon and oregano. I think my signature detail was probably elevated comfort food. Crack one open so they can see. Okay there you go. I think one of our favourite tips for presentations is a large plate. Your food should never look Crowded. And you use a big plate, and it gives your food a little space to breathe. You get some negative space on your plate as well, and your food always looks more attractive. That goes for salads too, you know, your first course. Because a lot of people tend to put their first course on a really small plate, and it just looks crowded. Somebody know why we shake a cocktail? [SOUND] To aerate it, that's my main thing is to aerate it. When you are shaking you are adding billions of tiny little air bubbles. If you stirred a martini it's gonna feel like deep and lux on your tongue. But if you add the air it's gonna feel brighter and lighter. The thing about a well balanced **** tail is we're measuring again. When you go to a bar and somebody's doing like eight ingredients and like a drop of something. I just think that's a bit of nonsense. I would rather just do four well balanced ingredients with citrus and a little bit of sweet. I'm gonna garnish it with a little more fennel and we're gonna call it a day. [MUSIC] [BLANK_AUDIO]
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Los Angeles Food & Wine: Entertaining with the Hearty Boys


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