Ever wondered what it would be like to spend five hours up close and personal with one of your favorite chefs? Well now’s your chance on the fishing trip/launch party for Made in America: Our Best Chefs Reinvent Comfort Food. I am so grateful to the chefs in the book for giving their time, faces, words and recipes – and now they are all taking time out of their busy schedules to come aboard for a celebration. Get ready for a once in a lifetime culinary experience. BOOK NOW!
I’m sure Michael Cimarusti will not be bringing his halibut dish aboard to cook and share – but I do know that you can nibble on the best chocolate chip cookie ever as he shares his secrets for perfectly cooking fish. Did you know a slice of potato can be used to stop fish from burning on the bottom?
Josiah Citrin may well bring mushroom soup – and knowing him it will be the elevated fancy version of the soup – think truffle mouse perhaps?! Shopping for mushrooms with Citrin at the Santa Monica Farmers’ Market last week I learned that you should always smell the ingredients you are buying – perhaps more than looking this is such a great way of getting the best produce for whatever recipe you are cooking up.
Brian Moyers never disappoints when it comes to the food he brings on the boat – Cuban sandwiches perhaps or maybe a few popovers with some American filling? A BLT popover perhaps? Moyers and I recently shared our birthday so it will be extra cocktails all round!
It has become a tradition – and long may it continue – that Andrea Cavaliere brings kobe beef sliders with truffles – and lots of truffles – named the sandwich of the year by Donato Poto on our previous trip I’m not sure this one can be beat for a new twist on an American favorite. Cavaliere shared his recipe for pizza in MADE IN AMERICA – but not your usual pizza – these have quails eggs – particularly delicious for getting rid of a hangover at breakfast.
Mariah Swan is bringing freshly made doughnuts with her from BLD – to be eaten as we gather at the dock. I for one will be there early not to miss them. As Swan wrote in her email to me: “The first doughnuts in America were made by Dutch sea captains in New England. We have to have doughnuts!!”
I’m hoping for some Cobb salad from John- Carlos Kuramoto who is representing Michael McCarty of Micheal’s Santa Monica on the trip, we need some fresh salad to get us over our sugar high.
The gorgeous Waylynn Lucas of fonuts gave me Baked Alaska for the book – not sure how or even if meringue will transport – but knowing this creative genius of the kitchen whatever sweet treat she cooks up won’t disappoint.
Doug Taylor is flying down from Vegas to join the fishing fun – his molten chocolate cake is one of those easy peasy recipes in the book that’s also flourless – so gluten free – bonus.
Brendan Collins has yet to fish with me – this chef is rarely seen out of his kitchen so I’m thrilled he’s agreed to join us this time – and bring his heavenly shepherd’s pie with him, one of my favorite dishes in the book – although, like children, I know I’m supposed to love all the chefs and their recipes equally – perhaps some are more equal than others?
Dave Danhi is a regular on the GoFishLA trips – I’m wondering if in honor of the grilled cheese sandwiches in MADE IN AMERICA he might tackle Eric Ripert’s Croque Monsieur or Curtis Stone’s Outdoor Grilled Grilled Cheese sandwich?
Only a few VIP tickets left – don’t miss the boat! Made in America book included in the ticket price.