Wine

In this video we transform our roasted turkey stock into a delicious, refined, turkey gravy.

One of the benefits to breaking down your turkey into it's individual parts before cooking is you now have bones with which you can make an awesome turkey stock. This home made turkey stock can be used as a base for turkey gravy, to moisten the ingredients in your stuffing, or to make turkey soup with your leftovers.

In this video, I demonstrate the restaurant method of par cooking risotto and then finishing it later on the "pick-up." While the par cooking step is optional, it allows for a faster execution which is necessary in a restaurant environment. It can also be used to make the risotto cooking process more convenient for week night dinners or parties. Risotto can be par cooked and stored in your refrigerator up to three days in advance.

In this video, I demonstrate the technique of covered saute and glazing that can be universally applied to most produce, especially root vegetables such as carrots, onions, parsnips and radishes. To demonstrate the glazing technique, we take a trip down "Classic Flavor Lane," using minced ginger, carrots and turmeric as our main flavor profiles.

A traditional beurre blanc is a finicky sauce that can easily break, especially if it's not made to order and served immediately. This video will teach you how to stabalize a beurre blanc by using a blender and xanthan gum. This approach will allow you to make the beurre blanc in advance and hold it warm until you're ready to serve.