Claudine Pépin discusses the local ingredients that will be showcased in dishes by a stellar line-up of chefs on the Jenn-Air Master Class Culinary Stage.Claudine Pépin discusses the local ingredients that will be showcased in dishes by a stellar line-up of chefs on the Jenn-Air Master Class Culinary Stage.
[MUSIC] Hi, I'm Jackie Tranchida at the Newport Mansion's Wine and Food Festival. And today we're visiting Chef Claudine Papen Claudine is the star of several award-winning TV shows with her father, master chef Jacques Pepin, and she's also the MC of the cooking demonstrations at the Jenn-Air Master Class culinary stage And Claudine really grew up in this industry and has been working all of these events and working the stages and performing with her father of course. And she's talking with us about the exquisite details we'll see here this weekend. The aspects of this region that always inspire me. Mussels and oysters. And something that you don't think about too much, little necks. They're so good whether they're raw, whether they're cooked, we have just an abundance of seafood. And it's really wonderful and great farms here in Rhode Island as well. Right now we're in the middle of corn season, incredible local corn. The sweetness of the corn, the sweetness of the scallops It just goes well with truffle, we figured why not? Bringing the local ingredients to the table is really, really important. This is all local Swiss chard, we're really just absolutely blessed in Rhode Island with the produce and all the seafood that we're getting out here. It's an amazing state. I moved here three years ago from California. Yeah, and just absolutely love it out here. Everybody loves to showcase what they love at Food and Wine, and what is most important to them. How can you just pop a few ingredients in there, what to do with the mussels. You don't have to smother it, you don't have to do lots of different things, let that flavor come out. [MUSIC] Herbs and flowers, they lend not only a beauty To a dish, but a soul to a dish. Little petite herbs don't have to be cut so they don't turn black or they don't oxidize, and they provide such a freshness and lightness in a [UNKNOWN] that you can't by just chopping up some parsley and sprinkling it around the food. Plate. It's the setting combined with the mansion, combined with the food, combined with wine. I mean, it makes for an amazing experience [MUSIC]. [MUSIC] [BLANK_AUDIO]