Stephanie Izard demonstrates how to make some of her favorite Asian street food.
Welcome to the 2017 Food & Wine Classic in Aspen. We are so happy that you're all here to celebrate our 35th anniversary. My name is Justin Chapple. I'm Deputy Editor in Food & Wine's Test Kitchen, and I have the pleasure today of introducing One of the hardest working chefs I think that's out in the industry right now. It's a pleasure because I'm a huge fan of hers, but also because she has so much going on. And it's so exciting to see how much she She grows everything with your I mean I feel like every two months for getting a press release that you doing something new. And that's what a fun Preston industry. I mean she is a top chef she's a jeans best shots which is like so prestigious, she is a Food and wine. The best new chef. All right. [APPLAUSE] She has three of the most celebrated restaurants in Chicago. If you ever go to Chicago, please go to all three of them. She just launched a new product line called This Little Girl, and hopefully she'll tell you a little bit more about it. So I'm gonna let her come out. Let's be as loud as we possibly can, so that we can. We want all those people to feel like they're in here. So let's give a warm welcome to Stephanie Izard. [MUSIC] [APPLAUSE]. Hi, can you hear me? I don't know. Whats up? [APPLAUSE] How is everybody doing? [APPLAUSE] Good? So during this entire demo we need to be as loud as possible cause Chris Costantino is next door and he texted me this morning, telling me how hangover he was. So, I just wanna make him feel really good with all the noise, sound good? awesome. [APPLAUSE] [APPLAUSE] I'm so excited to be up here, this is my first official Food and Wine demo in Aspen. [APPLAUSE] I actually have goosebumps, I just got goosebumps when I said that. It's so exciting, I was actually invited to be here last year to do this but I had a baby. Which is very exciting as well. [APPLAUSE] So he's here, he just went swimming But I wanna take a picture just to remember this moment. So everybody get excited. [APPLAUSE] Shoot, I'm taking it the wrong way. I'm not very tech savvy, here we go. [APPLAUSE] Okay, now my Instagram will be excited. So I'm gonna make a lot of stuff today. I have spread out all over the place, and I'm probably gonna mumble jumble and mess it up a little bit. Just bear with me, we'll get through it. And thanks to being in this beautiful mountains, the altitude up here makes things a little bit challenging, so some of my doughs didn't come out quite right. So last minute, we decided to swap a dish out. That's how you roll with the punches, that's what we do in the chef industry. That's what, luckily I've been on competition TV and I've gotten to do those sort of things all the time. Okay, ready? 1,2,3- [APPLAUSE] I mean, don't even try us. [LAUGH] All the more fun people are in here. [LAUGH] So, we're gonna do some Asian street food today. Does that sound good? Yeah. Yes, awesome. We're gonna start off with something from Japan, then we're gonna move into China. My third restaurant that I just opened is Duck Ducko, it's a Chinese restaurant. So we do a lot of Chinese dumplings and noodles and I kinda taught myself all that while I was really pregnant, it was really awesome. But we love at the restaurants in Chicago, a girl in the goat, little goat. We do a lot of foods from all over the world and we like to kind of Find some fun things that we have are fine when we're traveling or just traveling through reading because I am a chef and I can't go everywhere that I want to go all the time. But Osaka Japan is on my list it's like very high up on my list to go as soon as I can to just eat amazing street food. The first thing I'm going to make is called Okonomiyaki you guys let's all say it together one two three Okonomiyaki. That was good! So we actually put this on the menu at Little Goat at our diner just recently. We have food from all over the world. We have pratas, Indian flat bread on the menu. We have Chinese sausage biscuit thing happening, but this when we put it on that word is actually hard to pronounce so you guys did really good. I can tell you've been drinking wine all day. So, we decided to have a menu that says Okayama yaki pronounced you. So people come in. They're like I'd like to order the yum. And we don't put any descriptors on there because when you think, when you see all the ingredients that go into. It's got a pork belly which is a good selling plan but it's a cabbage pancake with Benito flakes. And having that for breakfast kind of freaks people out a little bit. It's like should I get the blueberry pancakes or the cabbage pancake? I don't know. So we just called it yum, and that way people would get the cabbage pancake, so that's what we're going to make. We're going to start off making our own Okonomiyaki flour. It's something that you can buy in the store already made But we were going through so much of it, and when you're in restaurants you need to try to save a little bit of money on different things. And we also ran out one day, and my chef [UNKNOWN] was like, you just have to figure out how to make this yourself, Stephanie. So we looked at the package and just looked at the ingredients, and we're like, okay. So we started playing around, and we figured out how to make it ourselves. And it's actually a little bit, it gets a little fluffier, and it works a little bit better, so. Woo-hoo! Saving food cost. We're going to start off. I have a little bit of flour. It's just a really fine, really soft flour, like a double zero flour would work. Or if you go to Asian markets at all, like a Korean flour or There's a lot of flours that are just really soft. We use a lot of local flours for our bread program. Nice hearty flours that you can make amazing sourdoughs and things like that. But if you use that in your Chinese and Japanese dumplings and pancakes and such, it doesn't come out as nice. You want something nice and sort of smooth and silky. Got it? Cool. Okay. Lots of head nodding. You're like, we got this. [LAUGH] All right so I'm going to go ahead and put a couple sheets of nori in the blender so the pinky we're going to first put some of the flour in a little bit nori. You could buy Nori powder but we also couldn't find that very easily sort of like what if we just put Nori in the blender with the flour we can probably turn it into a powder so it's very new. Word on the street is this kitchenade blender has high octane power so I feel like I can really back up and do it at the same time. Well let's see Uh-oh [SOUND] let's see if it does it. Get it, get it, that's fun. It's fun yet it's not grinding my nori. Almost, almost come on. [SOUND] Well this will go down in my record books of my First Aspen food and wine demo my first thing didn't work very well. But I have some nori powder stage just in case. So pretend that while you were watching that the nori powder got browned up real good. That's the plunger if you want to use it. Should do the plunger that's right. We're just but i'll do the nori powder. I'm making a mess already but this is what happens to me. It's just how I roll. Ssh you didn't see that. [LAUGH] Let's do another cheers while I'm doing this just to make me feel good cuz [APPLAUSE] Yes okay okay okay. So that didn't happen. But now we got see that that blender is pretty bad **** and looks really awesome with the flour going in it so woo-hoo And look at what I have here is some nori powder. I tend to always just take the harder way to do things, I could've just done this in the first place. Look at that all right, and I'm dumping in some sweet potato starch. So something that I learned when we were getting ready to open Duck Duck Go was just all of the starches that exist in the world. I think then I probably knew there was sweet potato starch but we always just used corn starch and maybe But not as many different, I didn't realize there was green bean starch, and sweet potato starch, and tapioca starch, and so many different starches. When we go to the market, there is a whole wall of them. So we decided to play around with a bunch of them and see sort of what works best in this. And the sweet potato starch definitely works the best. Then I'm gonna add in a couple tablespoons of baking powder, which seems like a lot, but it's gonna make our pancake nice and fluffy. You can see my hand. Okay and then a little bit of. [LAUGH] Then a little bit of guargun it's like I'm a kid in a candy store. Like how exciting my god there's a camera. So we're gonna mix this up and that's our flour base. So now we have this, and then we're gonna start making our actual pancake batter. Guar gum is something that I don't use all that often. There's a lot of chemicals and different things that you can use in cooking that do these really cool things. Richard Blais is much better with those kinda things than I am. I'm kind of just scared and don't know that much about it. So the guar gum in this actually just makes it have better structure and kind of come together a little better. You can make it without it if you don't have any at home. Does everybody have guar gum in their cabinet at home? [LAUGH] I don't either. So if you don't, it's okay, it still works. It just comes out a little better with it. So we're gonna start out with two cups of this flour. I mean, let's just not tell other people what a mess I made. It'll just make me feel better after, and be like that was great Stephanie, you didn't make a mess at all. Okay, two cups of our flour. If I had tried harder I could have made the recipes match each other. So that it was the right amount of flour in the bowl. But why bother with that? Make it harder. We're gonna put four eggs. Gonna put a little bit of salt. And 1/2 cups of water. And we're just gonna mix this up. And this is gonna be our basic pancake batter. So you could if you wanted to. If you go to the market, you could just get the Okonomiyaki flour, and it gives you directions on the bag how many eggs to put in, how much water to put in. And then we're gonna of course put the cabbage, cuz it's a cabbage pancake. There we go, all right, I've got three cups of cabbage over here. So this is, like I was saying, it's a street food that you'd find in Osaka, and I was doing this demo recently and my friend Steve Zalinski, which I don't know if he's in here right now, but I ran into him last night. [UNKNOWN] from ABC in Chicago. You saw me in that the beginning of the word [UNKNOWN] it's [UNKNOWN] but at the beginning of it means that you can put anything in it. So if you're in Japan and I've not been there before. So I apologize to anybody that's in there and I'm totally botching all of these but the pancake can have a lot of different garnishes in it. So we're gonna do with pork belly on top and it could have a lot of other fun things as well Kind of just whatever you're in the mood for. So we've got that, we're gonna go ahead and put in a few cups of cabbage already shredded. And this is some Nappa cabbage, you could just use green cabbage, whatever you have around. Mix that in real good. You guys got real quiet and it's making me uncomfortable. [LAUGH] Whoo. There we go, there we go okay mixing that up. I'm gonna start the pancake then we're gonna do a fun thing. We're gonna make some tempura batter Which involves drinking beer, so that will be good. [Cheers] I've just been waiting for that part. I was like, should I have done that part first? [Laughter] I feel like I should have done that part first. So, I'm going to put a little bit of oil, get my pan on medium, and I'm going to also get a couple eggs going that we're going to put on top. At the restaurant, we poach the eggs. I don't know why I'm not poaching them today, I'm just going to do some sunny sides because I like sunny side eggs. So put a couple in there with some butter, cuz I like butter. And then we just gonna scoop a little of our pancake batter in there once it gets at little bit warmer. But you can see, I don't know if you guys can really tell the texture from just looking at it but, it's kinda got a goopyness to it. That's from the guar gum being in there that's kind of giving that structure and giving at that little bit of a. Droopiness is not the word you really want when describing food, but in this case, it's perfect. There we go. Put that in there. My pan is really not that hot yet, but again, we'll just pretend that it is. I'm sure it will be fine. You'd want your pan to get a little bit hotter before. I am being a little bit impatient with my pan. Probably medium. You don't want it to be on too high because then the pancake's going to burn, and just when you're making normal pancakes Put it on a hot griddle, it burns on the outside, and then it's all raw on the inside. And that's super unpleasant to eat. So we're just gonna make sure it's kinda just right there. Right, I'm gonna get some semi size going over here, and then we're gonna make some tempora crunchies for the top. Okay. One egg. Guess what, this pan's really not that hot yet either, but. [LAUGH] I promise I can cook. [LAUGH] This is kind of, so at home. I don't know how it works in chefs households. But in my house, when I get off of work, it's not like I run home and I'm like, I can't wait to cook me and my husband dinner. So, he does most of the cooking at home. Because whenever I actually try to cook at home, this is what happens. It's like I can cook really well in the restaurant, I can cook pretty good on TV like competition thing it's going pretty well. But then when I try to right here. This is actually that brings up the point. This one is okay anybody watched the recent the Iron sheep got leg. Woo. So it's really fun. We got two. I did that in January and we're watching with all of my friends. I had people over every Sunday. All I wanna say is my husband does all the cooking at home. So he'd come over. Wait, one, two, three. Woo. This is gonna get old after a while but not really. [LAUGH] It's like we're doing the wave. All right, one more time. Woo. I've made of Okonomiyaki on the shows, basically this waiting for there to be a challenge right where I could show this dish. And is went out this kinda shows judging and she can be one of the toughest judges, so which went really well. But we made show that egg was one of the secret ingredients. I was like, I'm totally making this Okonomiyaki, just because I think it's so cool something that has so many different textures and stuff. So My pancake just getting ready. I'm gonna grab something tasty out of the. Fridge here. Don't look at my ****. I saw you. These shorts aren't really good for that. Okay. So we're going to get some pork belly. I sliced this really thin, and we did this on a slicer Because I can't actually slice any pork this thin. But you can also just use a little bit of bacon. We like to just use some uncured pork belly. We're gonna put it on there real thin but I think that an easier thing to do at home would just be to buy some nice thin bacon and put it on the bottom because who doesn't like bacon with their sort of cabbage pancake situation at breakfast? So I'm just gonna carefully put that on there. Pork belly, yum. And then we're going to flip that over and let it start to get crispy, while we make some tempura crunchies for the top. So one thing I think that is forgotten a lot in cooking is everybody thinks about the different layers of flavor, right? You've got a little salty, a little spicy, a little sweet. But something that's often forgotten is just how important texture is Right, sometimes you bite into something and you're just missing that sort of crunch. So that's what's so great about this pancake. Is we're gonna have a ton of texture. God. [LAUGH] I was, if you can see here inside of my mind. My mind was thinking please work. Please work. [LAUGH] Please work. I feel like that's what all chefs are thinking when they do demos. They just don't share it with you. But I'm telling you. That's what's happening. [LAUGH] So we've got our sunny-side eggs. Those are looking good with lots of butter. We got our pancake going. We're gonna make a little bit of tempura crunchies, we call them. So this is something else. We actually had a gentleman who has a, sort of, fine foods company, a Japanese foods company, and came into the restaurant and wanted to sell us some okonomiyaki flour. We were like, well, we figured it out, we'd make it ourselves. And he wanted to sell us these tempura crunchies, and I was like That's really cool that you make those for people because it is something if you don't want to heat up oil, but it's also something really easy to make for yourself, and it means you get to drink beer. So when you're cooking with wine, cooking with beer, it's so important to always cook with something that's good enough to drink, right? So if you're making a red wine sauce, you're not going to cook with Don't cook with something out of a box right, you wanna cook with something delicious. Something like what you're tasting this weekend so you can use a little in your sauce, use a little for yourself. So you just wanna use a little. [LAUGH] [APPLAUSE] [APPLAUSE] I only got halfway through it. I was going to try to chug the whole thing because two years ago, when I was in Aspen, I started off a demo by chugging a beer, but I had just run the 5k, and I found that wasn't that smart. [LAUGH] Vanessa, who works Food & Wine, came up onstage, and we had a little chugging contest with this The other guy who's 6'2 I crushed him. [LAUGH] So maybe I'll have to do another one. There's some Stellarge 5 in the fridge. I may have to find another beer later and show you guys. This is actually this cool beer though. We make it, my husband did a collaboration beer with the Nether Brewery in Chicago. It's called Fox and then Goat. You guys can come peak get it afterwards. It's got tiny little goats. It's like hiding all over the can. It's like. Just super cute. Aw, isn't that cute. So cute. I don't know if who's made it up to the... We have a house up the street this year, the Amex Platinum house, and there's little goats hiding in the trees and stuff, like all around the house. It's like the can came to life, it's so awesome. Awesome! I could chug beer there if you come visit. Okay. So we've got this tempura batter and we like to do equal parts flour and corn starch, and then beer And you can do it with like a sparkling water or something. But the most important part is just to have a liquid that's sparkling and is super nice and cold. And other people add other things into tempura batter. We just do this. We do a lot of tempura battering and one, two, three. [SOUND] [LAUGH] [LAUGH] It is kinda fun actually, and Chris, I don't even know if he realizes that;s what's happening, probably cuz his head's hurting him so much. He was texting me while I was sound asleep last night. I'm like, I'm sound asleep. [LAUGH] Too much information, okay, so do you guys see that crispy pork belly now? [APPLAUSE] Yum. Yum. So we've got crispy pork belly happening. We've got some eggs. We've got these tempura crunchies working. So it's just our little tempura batter, making these fun little crunchy things. See? How fun. We're always trying to think of something, the new crunch. So I was saying texture is so important on everything, and it always has something crunchy on top. I have some crispy onions we're going to use on something in a few minutes We do crispy potatoes sticks, we do tiny little fingerlings potato chips because they're adorable and you need some tiny little [INAUDIBLE] for something. We do all these different crunchy things and sometimes we run out of what can we fry and make crunchy to garnish something and this is just like a nice simple straight forward one and you can really put it on anything So nice and crunchy and tempura batter you're not really trying to fry it to get brown, you just want it to get nice and crunchy. If it's a good batter it'll be nice and crunchy when it's just white like that. [APPLAUSE] I forget that you're looking. Okay so I'm gonna grab a plate and we're gonna plate this up. So we're gonna take our pancake Put it down here. Then we're gonna put some eggs on top. Eggs. Those came out good, right? Yeah. ANd we're gonna start putting tasty [INAUDIBLE] on top. So this is a Kewpie mayonnaise. Do you guys eat Kewpie mayonnaise? You should. I don't have the right little top on this. So I'm just going to try to go back and forth really fast, it doesn't have a squeezy top. Pretend that this was a thinner squeezy top. [LAUGH] We're doing a lot of pretending but I appreciate your guys' participation in this. [LAUGH] We didn't see that. I'll probably just lick it. I actually did, so after I was on Top Chef, before I got Girl in the Good open, I had A year of like not nothing to do, I was trying to open a restaurant, and I was traveling around doing cool things but I had a little time to kill, and I was cooking a lot more using stuff from grocery stores as supposed to the stuff we ordered at the restaurants. And I'd go in and there's like a wall of different mayonnaises to choose from and I was like, how do you decide what mayonnaise? So I started doing this blind taste test just in my free time for fun. And I did a mayonnaise one, I did mayonnaise and bacon in the same day, don't do that. Don't ever eat like 30 mayonnaises, and 30 kinda store bought bacons in one day. First of all a lot of the bacon was really bad, especially there was some that weren't actually made out of meat. [LAUGH] But then also the mayonnaise is a hard taste test. But it's funny when you do things like that, you have in your mind, everybody grows up eating, did you eat Peter Pan or Jiffy? Everybody grows up eating a certain brand of things in their household, and you just stick with that. And I think we actually were a Miracle Whip family, so I went and tasted all these things and I picked one of the ones with olive oil as my favorite. But I still went back to just buying the same mayonnaise I always had been buying. But now that I've tried kewpie mayo it blows them all out of the water. It's just got this awesome tang. It's kind of like like that tangy zip of Miracle Whip or whatever but way better. And so this that I'm putting on, this is actually the sauce line that we just launched that was mentioned before. So this our This Little Goat Went to Tokyo. It's like a little picture, I'm just kidding. Sp the sauce line is called This Little Goat and This Little Goat travels all over the world like we like to do through our menus. So there is This Little Goat Went To Tokyo, which is inspired by when you go out for sushi, and you get that awesome unagi and there is that awesome, sweet glaze over the top. This is inspired by that. Yeah here this is yours. Really? Yeah come and get it. I can get it right now? Yeah right now. [APPLAUSE] Just because you made a good face thank you. [LAUGH] So there's all different sauces and spices that come from all over the world. And we have a website where there's like 100 recipes for each so you can see how you can use them for all different things. So even though this is usually over sushi, it's great. I mean, anything in salmon season is right now. Put it over some grilled salmon, some rice or something or whatever you want. You put it whatever you want to. And send me an email and tell me what you need. [LAUGH] Then we're gonna put on a little bit of. He's like yeah. I just wanted the sauce. [LAUGH] We're gonna put on some bonito flakes. Wow. And look at they dance. And there we're gonna put on a crunchy tempura and then we're gonna put some scallions. [BLANK_AUDIO] And then, we're gonna eat it and drink beer. [APPLAUSE] Yum. [APPLAUSE] Got chopsticks, cool. So recipe 1, how do we think, good? [APPLAUSE] Now we move over into kitchen number 2 where we will move on to, we're gonna do some noodles. That sound like fun? Yeah. It does. It does sound fun. When I was getting ready to open deck, we decided when we first were getting ready to open, we had done a dinner. [UNKNOWN] we have this little private dining room upstairs. And there's a couple of my girlfriends from Chicago in town in the house right now. Is there anybody else from Chicago? Woohoo. [APPLAUSE] That's why you all here. Cuz you're like from my home town. Well thank you. And Chicago is the best. So awesome. But if anybody [INAUDIBLE] go. We have a little private dinning room up stairs. [INAUDIBLE] Sometimes we do these little things called Sunday Suppers. Where we pick a country and we get their, I'm kind of a procrastinator which you might notice by how I was like up here setting up stuff [INAUDIBLE]. But we get there at 6:00 am, [INAUDIBLE] Sunday morning when we sold the tickets. Week before and we're like, let's figure out this menu, let's learn how to make food from this country and let's serve it. And so what we did, I'm just being honest here [LAUGH] I told you not every Everybody is just telling you the truth. So, we get there, so when we did Chinese, I got through that morning and we were like, all right, what are some things that we just love from Chinese takeout? Some simple things like, cashew chicken, fried rice, you gotta do fried rice, everybody loves fried ride. And I decided to challenge myself. Trying to make a couple dumplings. I like made my own pot cigar wrappers that day. [COUGH] Which I've since learn that I was making completely wrong. I made this other dough that I'm gonna show you guys that I thought was for harga. Or no I'm sorry thought it was for a siomai, and I made all this little things that look like a little siomai, I'm so proud of myself I like took pictures, and then, like few hours later when I want to pull them out and use them, they all crumbled because I didn't understand the dough because I got there 6 AM and try to teach myself chinese foods. So When opening Duck Duck Goat decided to take my time a little bit more and really try to dig in. And there's no way to learn a whole culture of food in a year. I basically when to my partners like I wanna open a Chinese restaurant. They're like okay, let's do it! And then we decided to travel to China. We went to China for two weeks. Beijing, Shanghai, Hangzhou and then went back for two weeks to Taiwan. Have you guys been to China before? Wow well traveled group I'm impressed. Lots of great eating in China it's amazing. And Taiwan I think you get all this amazing food on this beautiful island. We went clam digging and we just had an awesome time. But back to the moral of the story. As I was trying to learn how to make Chinese food so that we could not just do that one day where we kind of hold stuff that we might When we did our original menu, it was all stuff you could get from Chinese takeout. You know, things that we maybe grew up eating. But I wanted to learn more about real Chinese food and where things really originate from and all the different cuisines, but going for a month, it's like I went to the United States for a month and I mastered US food. It's just not going to happen. So it's an ongoing process, but in the year building up to opening while I was like this, I was teaching myself how to make different noodles and dumplings and these are a couple of the things we figured out. And there's more, we watch a lot of videos, some of them are English, some were not and they had some people translate for me, what is that white powder he just put in? That's starch, is that baking powder? Is that flour? I couldn't really follow what's happening. But you could see a lot of technique when you are watching in a video, you can pause and really learn how, I was trying to figure out how to master soup dumplings and watching it on a video. So. I was, could pause it and see like just how much the motion worked for it. So I joked that I basically opened a Chinese Restaurant by watching YouTube. So, thanks for technology. So here's some things I've learned on YouTube and through my travels in China. This is going to be, we call them just slap noodles and I'm sure there's like a real word for this. But I would pronounce it wrong and we just call them slap noodles because guess what We're going to slap them and that's how we're going to make them into noodles. So this is actually the dough, and we've been having a lot of challenges with dough up here. And it's funny, when we decided to do a house up here with American Express, we Do a lot of sandwiches we have these sort of operate tastings or you can come to the house and just eat when you're hungry after drinking all day in the tents. But we realized we wouldn't be able to bake our breads here because we don't know how to bake in high altitude but I didn't think it would affect our noodle dough that much but I think it's more so the air Being really dry I was gonna try to call Alton Brown today and be like my dough is not working, can you please explain the science behind this for me? Cuz he seems to know everything about everything, but everything was coming out a little drier. So we ended up having to adjust our recipes and add a little bit more water and things like that. So I'll have these recipes up on my website after This weekend. But if you do try to make it, depending on where you live. If you live in Chicago, the recipes should work really well because, hey, we all live in Chicago. One, two, three. [NOISE] [NOISE] But, if you don't live in Chicago and you live somewhere dry like here, or maybe Arizona or something, you may have to adjust the recipes a little bit. So it's more about finding the texture. So this is the dough. And this dough base, so you make the dough, you let it rest for about an hour. I thought we really don't have time for that so this already rested for an hour. And then we're gonna cut into some pieces just like this. And this are about the portions. So at the restaurant, we actually portion this out by way but a home, who cares? Doesn't matter if all the [UNKNOWN] had the same size. It's not like if you're walking through a market in China that they're gonna be weighing out the noodles. It's just about sort of feel and just making them about the same size as each other so they'll cook the same. So we're cutting them into little pieces like this, and this is sort of just the second step. You wanna cover them in a bunch of oil, and that way you're kind of blocking all the moisture into the noodles. And we're gonna put them in the fridge and let them hang out for another hour. Fridge. Hi, it's not really a fridge. [UNKNOWN] stop throwing stuff down there Stephanie cuz we have to pick it up afterwards. But yeah I have some noodles that we made up at the house a little bit earlier and this was actually around two cuz the first ones we didn't add anymore water. And they were super stiff. But these ones should work just fine. Do you like my fancy wrapping that we did at the house? That's right. I was like, this is how chefs work. We just have it on our little [UNKNOWN] container lids. So I've got this dough and it's nice and soft. I'm gonna do one and I'm gonna see if I can get a volunteer from the audience who wants to come up and slap a noddle with me. First hand up right there. Come on up. I'll show you while you're coming up here. So we're going to take the dough, and I'll make sure it works first because otherwise we'll both look as silly as I have so far in this demo. We're just going to take the dough and push it out a little bit. It's called "slap noodles" so we're just going to slap it. [SOUND] [SOUND] Do I have to do that? Yeah, do I have to do that, she just said [LAUGH] That looks challenging. It doesn't look challenging it looks fun. So you just slap it and then you pull it in half and then you got noodles. Cool right? Noodle. You can do that. I thought I was just going to eat. [LAUGH] Okay. What's your name? Cherry. Cherry, where you from? Houston. Cherry from Houston is gonna try this. [APPLAUSE] Yeah I'll push that feel a little bit and you just gonna put and put it at the same time. I feel like I should back up. Cherry from Houston. [LAUGH] Yeah, slap, slap, slap, slap. Yeah, yeah, yeah, yeah, yeah, yeah. All right, look so. [APPLAUSE] The video, this is so good. [APPLAUSE] Yeah. That's great. [APPLAUSE] That's great, now just pull it in half in the middle and then you got two noodles. It's like you get two for the price of one, right, just pulling it in half. Almost. It's okay, nobody is, just say you didn't see that, right? Use your imagination, it was perfect. See? That's what I keep saying, just use your imagination. There we go. There we go. Yeah you have [LAUGH]. That's so good. That's so good. [LAUGH] Look, you messed up some too. I know. I did. I did. Here, I'm gonna give you this sweet rolling pin for coming up here and helping me that you can use for other noodle making. Thank you. These are these awesome rolling pins that we use at Duck Duck Goat. Don't drop it though because they break easily. But these are cool authentic Chinese rolling pins. [LAUGH] Thank you. I'm going to just slap two more really fast. Its actually, but it's so simple. So she just showed you that on the first try got the noodle to slap really easily. This is a fun thing, I think it's fun to do sort of hands on things like this if you're having a dinner party. I dont know if your friends want to come over and slap your noodle. But maybe they do. I don't know what happens where you're from, in Chicago we like to have dinner parties and have our friends comes over and just come in the kitchen. When you have people over your house, you set up all these little horderves in your In the living room and you make it all pretty and cute and you're in the kitchen finishing up and where does everybody come hang out? They come hang out with you in the kitchen, right! So why not put them to work? At the same time. Plus it's kinda fun or if you have kids it's kind of a fun thing to do different dumplings or noodles with your kids, I think. My one year old hasn't quite mastered the slap noodles yet but he's getting close. I'm gonna do one more and then we're gonna throw them in the water and make a really simple sauce. One more noodle but the dough is cool, it feels just like, it's funny when we started working on all of this stuff for Duck Duck Go. I started playing around with a lot of doughs and we have a bakery at Little Goat where we bake breads. And I can't pretend that I'm not the one that bakes the breads, I've Never mastered bread baking, I've never really been one for weighing out flour. It's just doesn't excite me, does it excite you to weigh out flour? I don't know. It's just not my thing, i'd rather just throw things in a pan and hope that it tastes good. So when I started working on these things and I had to weigh out flour and stuff, I just started getting a better understanding of dough, but also just started playing with it more and was just like. Playdoh. I finally got where that word actually came from. I thought why have I not understood this my entire life? So I've got this nice portion of noodles we're gonna put it right into some boiling water. And this is something you wouldn't want to do ahead of time but what's nice the little noodle cubes You take things that you have in your fridge. You can have that in there for a couple of days if you're having a dinner party. So it's nice to kinda get ahead and plan ahead and not stress out the day out. So you can have those couple of days ahead. But once you slap the noodles or once you boil the noodles, you kinda wanna eat them right away. So you're gonna let that boil-ish Right, we're in Aspen, where water doesn't boil normally. I forgot, I forgot. One of the chefs that's at the house helping us this weekend was giving us some warnings. He's like, we were boiling some potatoes yesterday, he's like, you know that's gonna take much longer than you're used to? I'm like, but we're just boiling potatoes. I mean, how can this take longer? So we're gonna let those go for just a minute. I'm gonna whip up just a really simple sort of drizzle sauce. This is some, it looks like it's wine right? Which should be way more exciting but black vinegar and if you don't have any black vinegar around you can, let me do [UNKNOWN]. I'm reading a recipe up here I'm like, a third of a cup, well there we go. [LAUGH] Close enough. We're gonna use this awesome soy sauce that I just got in the back from a gentlemen who owns chefshop.com. I said I would say that because this is delicious like with your old age soy sauce. So remember I said I love blind taste test. Before we opened [UNKNOWN], we did a blind taste test of soy sauces. We had ten gallons of water next to us at the same time. It makes you very thirsty when we do that and we ended up going with a server called Pearl River Bridge. In the back I looked at what kind this is, its said it was a shoyu soy sauce. So its a Japanese soy sauce. He's like it's way better than Pearl River Bridge, I was like okay. But he said also it's way more expensive, so but this is the kind of soy sauce. If you're getting a year aged soy sauce you wouldn't wanna use it just on anything. You would wanna make special sauces with it and stuff. Or just finishing or putting it on your sushi. So soy sauce, black vinegar, we're gonna put in a little bit of sesame oil. Do my noodles look good? They're floating that's cool, sesame oil. We're gonna put in a little bit of chili oil. So I left this in this, we just made this at the house and I strained out the chili flakes. But all you do to do make chili oil, you can go to the store, and you can buy chili oil, and it's probably I don't know how much it costs but you can also just make it at home by taking some Korean cherry flakes and pouring warm oil over it. And then you just let it sit there. Making out this pretty oil just sitting there and be like, look what I made. I made this pretty cherry oil. You can give it as a christmas gift I feel like people do things like that I don't know. That's so Martha Stewart. [LAUGH] You guys don't give special oils to your friends for Christmas? My girlfriend is sitting there like you've never given us oils for Christmas. You don't even give us Christmas presents. Okay, so I'm going to pull these noodles out. And we're going to put this little, cool. So what's cool about these is they're very, they're nice and thick. Like, we didn't pull those and make those super thin or anything like that. They're not meant to be like that, they're meant to be nice and hearty. And they taste almost just like dumplings or something. So we've whisk up this little thing, I'm gonna put in a little bit the chili oil and got some herbs here. You guys also doing okay up there? [NOISE] I mean, tt's like you go through waves, you like loud. [LAUGH] [LAUGH] They did definitely get it. Chris is actually making a seafood tower over there, and he has a pound of caviar that I saw back stage. I was what is up with, you totally just got that so you could take it and eat it afterwards. [LAUGH] He's like yeah I've done this before, yeah I totally get it. I totally get you're supposed to. So I just grabbed some basil and mint that I've got over here. I'm just gonna drizzle on a little bit of this simple I'm gonna get a really small spoon. And drizzle on a little bit of this [LAUGH] Vinaigrette. I told you it's my first has been demo. Don't make fun of me. A little bit of herbs. And then just some crispy onions cuz you need some texture. And we got this really simple noodle dish. You don't need to go crazy when you've got like great noodles. They're gonna taste almost like you're just dipping. A dumpling into that tasty dipping sauce but with some crunchy herbs on top. Awesome. There we go, cool? [APPLAUSE] All right [APPLAUSE] Now we're gonna make, should we make one more kind of noodle? Yeah. Do we think? Okay yeah let's do it [LAUGH] One more sip of beer, this is still sitting here. I should have somebody eat that. Okay pick me. Wait now she's like well I would've come up and eat the okonomiyaki. Well you'll get first dibs. So the last thing we're gonna make is a silver needle noodle. Silver noodle, I can't even say it once. Let's all try to say that one together, Silver needle noodles. [LAUGH] If we try to say of like three to four times fast, it's very challenging and it's a good tongue twister. Silver needle, noodles these are kinda cool, I just wanna show you guys this dough because it's different. And it's, just has this like cool, you have to use boiling water to make it work but it's a very simple dough that you definitely can make at home. Again, when your friends are coming over you're like, hey wanna come make some silver needle noodles with me and they're like totally. I mean, I don't know if my friends, my friends will come over and make silver needle noodles I think. I don't know. And again my friends are like you never invite us over to make silver needle noodles. What are you talking about? We're gonna put just a little drizzle of rice grain oil in here. And we wanna make sure that the water is boiling. It's really important. Again, I don't understand the science completely behind this, but I did a lot of research on it at one point, and actually, this recipe is very similar to how the do make [UNKNOWN], which is kinda cool. I have a dough bowl up here. So anybody wanna play with this dough ball? You could tell everybody what I'm talking about. Cause it's kinda cool. Who wants a piece of dough ball? You want a piece of dough ball? Here you go. But just feel it. And just like, so that they can believe me that it feels just like play-do. Here you go. He's like, why do I want this dough? But it's cool, it feels just like Play-Doh, right? So that's what we're gonna make right now. When I was researching it, that's all I could really find out about how the chemistry behind it works, is that this is how they make Play-Doh. So I know that someone smart figured out how to make Play-Doh, and figured out how to make the. This whole thing worked but if you don't boil the water, the dough doesn't get that texture at all. It just gets kind of gummy. It's activating some of the starches that are in here. So I was mentioning before there's tons of different starches when you go to an Asian market and some things that I didn't really realize existed this one has wheat starch in it. So when we first started trying to figure out how to make this doh, I was reading about wheat starch. There's a lot of recipes we were reading about, different Chinese recipes, where they called for things and it was just a different word than I was used to calling it. So when I saw wheat starch I just thought it was different word for flower. It doesn't seem totally silly to think that. I thought this must mean flower I don't know what wheat starch is. Yes, I'm that dumb. I tried making this recipe with regular flour at first, which didn't work of course because there is wheat starch. I decided to learn how to make wheat starch, which I should do this for my demo, they're like you're not coming back next year Stephanie, whatever. But next year if I'm here, we're going to learn how to make wheat starch, and I tell you because it's really cool. So you make dough with normal flour. So you have this normal dough ball and then you rinse it under water. It separates the wheat from the gluten. So you end up with this ball of basically gluten that looks like a sponge or something and you let the other one settle all the way to the bottom. You have water with wheat starch at the bottom. So we started making our own for a little while there and I thought, they sell bags of this. A the store and it's just much easier. But basically it's just separated, so it's taking the glue and separating it out from the wheat starch. So a lot of people come in to have that are [UNKNOWN] or gluten free and you can actually eat wheat starch if you are gluten free. Up to you as a person if you're [UNKNOWN] active, if you wanna give it a try since it is separated [UNKNOWN] the gluten but It's just kind of a cool process. You know what's not cool is waiting for the water to boil. [Laugher] So I'm gonna make this. All right I'm not even gonna tell you I'm just gonna do it. All right, boiling water. It's not, I know that you guys can see in there clearly and know that it's not boiling. But that's okay. It'll be okay. So we're gonna measure out one and a quarter cups of this And start just kind of mixing this up. You're also going to say that's one and a half cups, Stephanie. I see that. I'll leave a little bit. I'll leave a little bit still in there. Did everybody fall asleep? Alright. Does anybody, while I'm mixing this up, any questions so far on the food or anything? Or am I that informative? Okay. Sweet. So I'm just gonna mix this up, and I'll tell you right now that this is not gonna work, cuz the water's not fully boiling. But I do have that little dough ball that I had, so sweet, I can just pretend that it worked. You wanna just mix this up. Start off with chopsticks or a wooden spoon, because You just but boiling water in there so guess what, it's kinda hot. So you just wanna start off with chopsticks or something and then you can kind of. This is still really hot but I'm a chef right I'm supposed to be able to touch hot doughs. We just stick our hands in here and mix it up. There we go and you just kinda wanna mix it, or keep kneading it. This feels like burning, but that's cool. It's for you guys, and I just drank a beer, so that doesn't bother me at all. So we're just going to kind of mush it up, and while you're kind of mushing it up like this, there was little sort of bits of the wheat starch that weren't that fine. But instead of having to sift that before you use it You just are going to knead this until it gets a little bit cooler, and then it gets nice and smooth. So we've got this, we've got this. I'm going to pull this out because I'm going to put my little cool steamer basket on here. Cool steamer basket. So you just keep going until it's basically by the time it gets cool. Then, all of the bumps are usually gone. You want to make sure you wrap it up until you use it because it can dry out really quickly Especially in Aspen. So we've got this little piece that we made earlier of our little play dough. Feels like play dough, right [INAUDIBLE]? Affirmation. [LAUGH] [LAUGH] And we're just gonna roll it out. It almost looks like I'm making gnocchi. And I'm just gonna break it into little pieces and turn it into silver needle needles. So one way you can do it is just taking this. And that's a little big. Take this and put it in-between your hands, and it's gonna turn into a little silver needle noodle, see? Cool? [LAUGH] Yeah, you guys are like, it's mellow, it's the end of the day, we're gonna do this and take a disco nap and go out tonight, yeah. Okay, But look I'm doing to at a time. This is what we decided the restaurant. Two. I actually decided to make these. When we first figured out how to make them we were doing a different food and wine festival. I think we needed a thousand portions and I said we're gonna make those cool silver needle noodles. Silver needle noodles to showcase that we're opening [INAUDIBLE]. I was like I can make a couple thousand noodles like no problem. So while my other friends like Jamie Bisnett who wasn't here and I'm not sure if he's still in here were out at the beach and hanging out the South beach. I was in there making thousands of silver needle noodles all day. They're kind of close. So we decided to start making two at a time, so one at a time. So we got this noodles, you put them into your steaming basket That was sweet how they magically appeared there, wasn't it? [LAUGH] And you get these cool noodles. [APPLAUSE] So what's cool about this dough, this is actually if you guys have gone out for dim sum before, I'm sure a lot of people have been out for dim sum, and you've had har gow Which is that dumping that's kind of cool cuz you can see the shrimp like just kind of sneaking out through the dumpling wrapper. This is the same [INAUDIBLE] that's used to make [INAUDIBLE]. I'm just not gonna say that any more. Makes these sweet noodles. [LAUGH] So we've got these sweet noodles. I'm just saute them up and make a dish out of it real quick. Here we go. You know what's gonna happen, is my pan it's not gonna be hot yet, cuz that's just what's happening for me. I brought and I have some shrimp that I wanna sautee real quick. So I should probably wait until it gets hot. We did this cool event at the house last night with a company that my friend started called Sea The Table, are you guys seafood lovers? Yeah. He's making a seafood [UNKNOWN] well let's cheer him. Whooo. Whooo. Maybe he'll bring us some of that caviar. We run into, awesome. My friends started this company called Seda Table and they connect directly to fishermen. So instead of getting fish from who knows where and having it however log it sits for bears It comes out of the water. It gets packed into a box, like right on the dock, and it's overnighted to our restaurant. And it's awesome and fresh, and we actually end up knowing the fisherman's name that caught it, when it was caught, and everything about it, which is really great. I actually just went out fishing with a friend of mine. I'm just going to talk while this is trying to get hot. That's what I'm doing here. I'm filling time. But I just went on this fishing trip The other day with my friend Kevin Willman, he's an awesome chef. He was one of the Food and Wine best new chef's with me, like 20 years ago when we got that, however long ago that was, I think nine years ago. He goes out fishing all the time but we went out on a boat and we caught I think nine or 10 yellow fin tuna, we caught some grouper, we caught some snapper. It was just an amazing trip and i've never had a successful Deep sea fishing adventure like that before, and when I got back to my restaurant, I was, it just reminded me how awesome it is to have such fresh fish, so I kind of reconnected with my friend Sean at Open Seated table, and now we're using them again in the restaurants where we're getting this awesome yellow fin tuna that's just overnighted to us, and I know that it's you know sustainably caught and just the fishermen are awesome and it's not I don't know. You just kinda feel better about it. So we've got this pan nice and hot. I'm gonna put a few shrimp in there. Little tongs. We're just gonna cook something with our silver needle noodles. So these noodles, just like the other ones, they're just kind of cool textured and great on their own so you don't really have to do all that much. These are just some beautiful gulf shrimp. We've left the tail on, can you see it pass there. Yes, I don't know I'm gonna throw some butter and even though it's not a doesn't normally go with chinese noodles I would say these little bit of butter other restaurants, because that makes everything taste better. I've decided, I've just decided. So we're gonna saute our shrimp. [SOUND] Then gonna put in a little bit of burdock. I don't have a whole burdock to show you guys cause I brought this from Chicago. But burdock is basically this long tree branch looking thing. And you shave it off and cook it in a little bit of soy. With a little bit of mirin. And you get this really awesome tasting sort of root vegetable that we're gonna throw in here. Yum, yum yum and then we're gonna throw in our noodles there we go. It's just like a simple little stir fry. I had some of the [UNKNOWN] liquid that I thought I brought with me from the MX House, Whooo. Whooo. When I do it by myself it doesn't have the same thing to it at all. [LAUGH] I sound kinda wussy. I thought I brought some of the liquid from the house that I was gonna add in here to make a quick pan sauce. And it turns out that it was sesame oil because so many different things look exactly the same. So I'm just gonna throw a little of this in here just to give it a little bit of liquid. Make a little sauce with the butter. Sometimes you just gotta improvise, it's our moral of the story today. Butter. We like to put butter in our fried rice, we like to put butter in our noodles. Obviously if you don't like butter well, sorry. But you don't have to put it in there. You're missing out. My mom was a great cook. So chefs, I think, either cook because their mom was a terrible cook and they had to fend for themselves, or their mom was an amazing cook and they learned from their mom. And I was very fortunate to be from the second group. My mom was an amazing cook and was cooking all the time. And I grew up we would go to The store every Sunday together. My sister and my mom and I. we would plan out the whole menu for the week. So you could look on the fridge and it's like, Monday night's tempura night, and Tuesday night we're having roast beef and Yorkshire pudding, and Wednesday night we're doing fried rice or whatever it is. We'd have food from all over the world and just Push the menu on our fridge. And our friends could come over and see [UNKNOWN] wanted to come over. [LAUGH] My friends who come over for roast beef [UNKNOWN] every time. And my dad is like she always has three helpings. I need something my roast beef [UNKNOWN]. I'm like chill out dad. She's allowed. So here we go. Silver needle noodles, some [UNKNOWN] some butter And some shrimp. [APPLAUSE] Let's put some herbs. [APPLAUSE] I lost my herbs. Here we go. So simple. Is everybody in there [INAUDIBLE] home make silver needles noodles at home? They're really easy right? You just need to get these. Which is [INAUDIBLE] used for so many things. And if you make this gel. You roll it then put a little bit of shrimp felling inside. That's how you make harga. So you can impress your friends with all of this fun new tricks. Cool? Thank you everybody so much. Enjoy the rest of your weekend in Aspen. [APPLAUSE] Yeah. Had so much fun. [APPLAUSE]