Fads come and go and right now I am in love with Ricotta Cheese. Most people think that this bland cheese is just a layer in lasagna. Lately I have been using it for so much more!
For breakfast I like to add a touch of salt and honey, smear it on a some puff pastry, bake it off and it is amazing!
For lunch it goes well in a frittata or quiche, I have also had it on pizza instead of tomato sauce.
For dinner, I have used it as a sauce for pasta... just add a little pasta water to thin it out, some olive oil, little seasoning, a few peas, top with freshly grated parm, and it coats pasta very well!
My new all time favorite way to eat ricotta is simply spread on a crispy thin cracker with maybe a tiny piece of prosciutto on top.
To make the spread:
1 Cup ricotta
1 lemon, juiced and zested
2 tablespoons finely chopped parsley
1 tablespoon olive oil
pinch of garlic powder (dont use fresh garlic, too strong here)
S&P to taste
mix everything together in a bowl and let set in the fridge for at least an hour before you serve it. You can even mold into fun shapes for cheese platters for when you have guests coming over.
*Serving Suggestion* drizzle with some good aged basalmic vinegar to help make it POP!
Let me know how you eat ricotta!
Sunday, May 25, 2014
Friday, April 4, 2014
Summer Ceviche
Ceviche has always scared me. Eating raw fish with nothing but lemon on it cant be good right? Well, I eat sushi (devour it is a better description) so why wouldn't I like ceviche?
Here is a recipe that I came up with while in the grocery store, it turned out so good, and even better the next day as I took some to work for lunch.
Ingredients
1 stalk celery finely chopped
1 avocado finely chopped
3 tomatoes seeded and finely chopped
1/2 of a red onion finely chopped
1 mango finely chopped
1 jalapeno chopped finely
4 limes
2 lemons
1 tbsp chopped parsley
1 tbsp chopped cilantro
1 lb scallops raw
1 tbsp olive oil
S & P to taste
First, we need to prep the scallops, if they are thick, slice them thinly, if they are small, leave them as is. Put in a bowl with the zest of one of your limes and the juice from all of the limes. Let this set in the fridge for about 30 minutes (while you prep your other ingredients)
Mix all other ingredients into a bowl except the lemons. Once the scallops have turned white, they are ready, drain the juice off of the scallops and add them to your vegetables. Add the juice of the lemons with salt and pepper to taste. Let set in fridge for 10-20 minutes before serving.
Serving suggestion
Always serve cold, and I ate mine with regular Saltine crackers. I also served mine in a martini glass with a wedge of lemon on the side. So good, AND HEALTHY!
Let me know what you do differently when you make ceviche!
Here is a recipe that I came up with while in the grocery store, it turned out so good, and even better the next day as I took some to work for lunch.
Ingredients
1 stalk celery finely chopped
1 avocado finely chopped
3 tomatoes seeded and finely chopped
1/2 of a red onion finely chopped
1 mango finely chopped
1 jalapeno chopped finely
4 limes
2 lemons
1 tbsp chopped parsley
1 tbsp chopped cilantro
1 lb scallops raw
1 tbsp olive oil
S & P to taste
First, we need to prep the scallops, if they are thick, slice them thinly, if they are small, leave them as is. Put in a bowl with the zest of one of your limes and the juice from all of the limes. Let this set in the fridge for about 30 minutes (while you prep your other ingredients)
Mix all other ingredients into a bowl except the lemons. Once the scallops have turned white, they are ready, drain the juice off of the scallops and add them to your vegetables. Add the juice of the lemons with salt and pepper to taste. Let set in fridge for 10-20 minutes before serving.
Serving suggestion
Always serve cold, and I ate mine with regular Saltine crackers. I also served mine in a martini glass with a wedge of lemon on the side. So good, AND HEALTHY!
Let me know what you do differently when you make ceviche!
Tuesday, February 18, 2014
Cured Salmon, easier than you think!
Curing your own salmon is EASY! Here is how I did it...
What you will need:
2 lbs salmon (get the good stuff)
1 lemon
1 orange
1 small beet
1 lb sea salt
1 tsp dried dill
1/4 cup sugar
1 tsp fennel seed
1 tsp black pepper
1 oz vodka
Deep dish (I used glass)
First, check your fish for bones and scales, you don't want these in your finished product. Rinse off your fish and dry with a paper towel, set aside. Using a grater, grate the beet into a bowl. Zest the orange and lemon and add to the bowl. Now juice the orange and lemon into the bowl. Add the rest of the ingredients (except the fish) to the bowl and stir well. You should have a "slush-like" consistency. Into you deep dish, spoon approx 1/4 cup of your salt slush into the bottom of the dish to make a base for your fish. Add the fish, skin side down. Pour the rest of the slush atop the fish, making sure every part of your fish is covered. Cover with plastic wrap and place into your fridge for 48 hours. After 48 hours take the fish out of the bowl and rinse well under cold running water. Slice thinly and enjoy! Change the seasoning to get a completely different flavor, I like the citrus with the fish.
Tuesday, January 14, 2014
Q & A with Celebrity Chef Jason Roberts
Before we start asking Chef Jason questions, let get a little background from www.ChefJasonRoberts.com :
"A native of New Zealand, Roberts is best known for his charismatic smile and fun personality. Having grown up in a family of food professionals, he discovered a passion for food at a young age. Turning it into a career, he spent seven years as an Executive Chef of the restaurant Bistro Moncur in Sydney, where he was immersed in the traditions and techniques of French Cuisine in by his mentor, Damien Pignolet. His accolades caught the attention of Australia’s Channel 9, where he became the host of Fresh, a cooking program which aired five days a week in Australia and New Zealand.
In January 2003, Roberts was introduced to the US on ABC’s Good Morning America. He has also appeared The Wayne Brady Show, The Sharon Osbourne Show, E!, The Style Network’s You’re Invited, New York City’s morning show Ali & Jack, and Talk Soap with Lisa Rinna. In 2005, Roberts hosted the award winning food talk show, Jason Roberts’ Taste on the PAX Television Network which earned him two American Accolade Awards for Best Host and Best Health & Lifestyle program. Roberts is the author of two cookbooks, Elements and Graze: Lots of Little Meals Fast. Jason Roberts is an internationally known chef and former cast member of the hit daytime talk show The Chew on ABC. Roberts brought his unique flair and cooking style to the show for in studio segments and traveled the country in search of unique and interesting food. He is currently working on a new cookbook, scheduled for release in late 2014,.
Jason believes that meal time fosters deeper connections between family and friends and his motto is “A family that cooks together, stays together.” As a long time supporter of OPAL, an initiative founded in Australia that teaches families in under-served areas how to cook healthy foods, Roberts’ advocacy for healthy living continues to make a difference. He is also a partner with Share Our Strength’s No Kid Hungry campaign as a spokesman and advocate to end childhood hunger. "
"A native of New Zealand, Roberts is best known for his charismatic smile and fun personality. Having grown up in a family of food professionals, he discovered a passion for food at a young age. Turning it into a career, he spent seven years as an Executive Chef of the restaurant Bistro Moncur in Sydney, where he was immersed in the traditions and techniques of French Cuisine in by his mentor, Damien Pignolet. His accolades caught the attention of Australia’s Channel 9, where he became the host of Fresh, a cooking program which aired five days a week in Australia and New Zealand.
In January 2003, Roberts was introduced to the US on ABC’s Good Morning America. He has also appeared The Wayne Brady Show, The Sharon Osbourne Show, E!, The Style Network’s You’re Invited, New York City’s morning show Ali & Jack, and Talk Soap with Lisa Rinna. In 2005, Roberts hosted the award winning food talk show, Jason Roberts’ Taste on the PAX Television Network which earned him two American Accolade Awards for Best Host and Best Health & Lifestyle program. Roberts is the author of two cookbooks, Elements and Graze: Lots of Little Meals Fast. Jason Roberts is an internationally known chef and former cast member of the hit daytime talk show The Chew on ABC. Roberts brought his unique flair and cooking style to the show for in studio segments and traveled the country in search of unique and interesting food. He is currently working on a new cookbook, scheduled for release in late 2014,.
Jason believes that meal time fosters deeper connections between family and friends and his motto is “A family that cooks together, stays together.” As a long time supporter of OPAL, an initiative founded in Australia that teaches families in under-served areas how to cook healthy foods, Roberts’ advocacy for healthy living continues to make a difference. He is also a partner with Share Our Strength’s No Kid Hungry campaign as a spokesman and advocate to end childhood hunger. "
Chef Jason Roberts
Jason, I just missed you at the MetroCooking Show in Dallas this past October, how was it?
The metro show was fun as per usual, always a great opportunity to bump shoulders with fellow chefs and fans. Plenty of new exhibitors and products to try.
Jason, it is the first of the year and, of course, the most common resolution is to lose weight. Eating and diet are a huge part of this lifestyle change, what tips do you have for the everyday person?
You are a very fit person, what does a typical day look like for you?
I have a pretty hectic lifestyle due to the amount of work commitments and travel. I make sure to always start with a good breakfast and at some point during the day at least 45 minutes of exercise. The day will generally involve recipe writing, recipe testing, conference calls or meetings, photo or TV shoots.
What are your thoughts on the FDA cutting the recommended sugar intake by half?
It's a start… I think they should be really letting people know how damaging the large consumption of GMO wheat, corn and soy is…..
If we opened your fridge right now, what would it have in it.
My fridge is always well stocked with vegetables, eggs, almond and coconut milk.. On occasion, a little cheese and prosciutto. I will only generally buy what I need daily as I live by myself.
What do you find to be the most under utilized spice or food and why?
Is it bad if I say salt, there are so many restaurants that I have been too with chefs who just don’t know how to season properly. But outside of that, we should be doing a lot more research into the wonders of mother nature. Currently loving fresh Aloe Vera and turmeric. Big cancer fighters.
What is Gluten Free, and how do I incorporate some of these recipes into my everyday routine?
Gluten free is pretty much removing all gluten from your diet. Gluten is found in wheat, rye and barley.. Gluten itself is one of the proteins found in these grains, it's the protein that gives breads, pasta, cakes its ability to stretch and bind. Its also the protein that is messing with our digestive systems.
You come from a culinary rich family, how was that growing up?…
Growing up on a farm was amazing. We were never short on something weird and wonderful to work with. There were plenty of mentors when it came to time in the kitchen…May Nana goodman, my mom, all the ladies in the kitchens. Having said that, I have always a burning passion for the hospitality industry, being amidst chefs and restaurants is a comfort zone for me.
You have cook alongside many chefs, who was your favorite and why?
Cooking alongside my grandmother will always be my favorite spot.. She is no longer with us in person, but definitely in spirit…she had the ability to not only create and cook, but to always bring our family together.. And yes there are some amazing chefs that I have worked alongside on a celebrity level.. But nothing will ever outweigh the importance of ones own family
What did you see in BodyKey to make you want to be their spokesperson?
Bodykey was not only a gluten free product, but was more about eating smaller portions, encouraging exercise … but what really sets it apart from fad diets and other weight loss products is the genetic test, which determined what category you fall into.. As you're aware, not everyone needs to lose weight, not everyone needs to put weight on. Under the BodyKey program you fall under a Carb reducer, a better balancer or a Fat Blocker. It's a weight loss system designed around your personal genetics.
Can you explain the "Lost Art of the Chef" a little more for us.
Lost art of the chef, is about paying respect to the industry, the uniform, the chef. I have really noticed over the past few years that through, media, radio, the celebrity chef is really not embracing the importance of why we started in this industry. I see more and more people who want to become chefs, not so much to cook for the masses but to be a tv star… we are not pumping out tv chefs, but wanna be tv stars.. I find it most sad.
You have already written 2 cookbooks, Elements & Graze, what can we expect from the book you are currently working on?
A Glutenfree book aimed at those who need a hand on a budget to eat well
What are some of the big differences in cooking from your part of the world (Australia, New Zealand) and America? What are some opportunities you see?
I think the biggest difference is the quality and quantity of ingredients we have to work with.. We have a sub tropical climate, so have the ability to grow pretty much anything, our choice of seafood is amazing.
I asked my twitter followers for questions for an upcoming Chef interview and YOU tweeted a question.... So... I have to ask you your own question, What is your biggest fear?
My biggest fear is failing, I am very competitive. Its' not even about coming in first. Its always about being good at what I do and finishing what I start.
What is next for Chef Jason Roberts?
A Ride across America for NO KID HUNGRY on my bike with chefs.. Raising money to help feed the 17 million children who turn up to school hungry. A possible new TV Show and I'm exploring opening up restaurants in NYC and ClevelandRapid Fire: Favorite: (one word answers)
Animal Unicorn
Food Mango
Sports team Browns
Song Hawai'I 78
Type of Music RnB
Sport surfing
Artist Escoffier
Actor/Actress Will Ferrell
Color pink
Number 88
Sport surfing
Artist Escoffier
Actor/Actress Will Ferrell
Color pink
Number 88
Spice 4 spice
Astrological sign aquarius
Movie the goonies
Book Larousse gastronomic
Drink water
Interviewer You
Astrological sign aquarius
Movie the goonies
Book Larousse gastronomic
Drink water
Interviewer You
You do lot of work for non-profits and charities, how can we help?
Log onto NOKIDHUNGRY and make a donation #shareourstrength
How do you prefer fans to keep up with you? (Twitter, facebook, instagram, etc)
All of the above.. And to come say "hi" when they see me.
Final Thoughts?
Make everyday count.. Life is to short to eat bad food!!!Don't forget to follow Chef Jason on Twitter, visit his website for links to all of his social media, and his calendar of events!
Thank you Jason!
-Thomas (TeeJay Today)
Wednesday, December 4, 2013
A Food Network Celebrity Encounter
I saw a tweet from Giada De Laurentiis saying that she was going to be in Dallas signing her latest book. I looked at my schedule and I had to be in Dallas the next day anyway, so I decided to see if I could sneak into the event.
It was Williams Sonoma at the Northpark Mall, about 15 minutes from my hotel, PERFECT. I called Williams Sonoma to see if I could get a media pass, but I couldn't get through to the right people. So I bought a book (link below) over the phone to secure my spot in line to meet the new reigning queen of The Food Network.
I arrived about 4 hours early because only a limited number of people would be able to see her. There was already a line out the building and starting to wrap around the mall. Since I had already purchased my ticket, the sales lady said I was guaranteed to meet Giada, so, I decided to check out this mall. It was awesome, I went into the Gucci, Versace, Michael Kors, Armani stores.
I arrived back at the Williams Sonoma store to see that the line had nearly TRIPLED! I took my spot in line and met some awesome fans of Giada's. I traded stories with the couple behind me. They have met Chef Robert Irvine, Tyler Florence, and many others. I told them how I got to see Paula Deen, Terry French, and Debi Mazar the month before. We stood in line for about 2 hours and I kept everyone updated on Giada's twitter posts.
The Williams Sonoma people started handing out the the books to be signed. They told everyone that you couldn't take pictures, talk, touch, or really do anything except get your book after she signs it. I have been in charge of many book signings (some including the Secret Service) and none were as tense as this.
We get in and I have a plan.... It is my turn now.... What do I do? I stand back for a second and this is what happens:
(She is handed my book)
Giada: Where is Thomas?
Me: Here.
Giada: You must be Thomas. (I am the only guy in the area)
Me: Yes Ma'am, How are you?
Handlers: says something inaudible to here
(Giada is now signing my book)
Williams Sonoma Lady: Thomas has been here all afternoon to see you.
Me: May I get a quick handshake? (I was really wanting a kiss) (The lady behind takes my picture a this time with my camera)
Giada: (upon hearing that I have been here all day) Thomas, Go home and cook something!
Me: Yes Ma'am!
I take my newly autographed book, grab my camera from the stranger behind me and make way out the door, but I take a few more pics.
(she is even prettier in person than on TV!)
It was fast, less than 30 seconds, but I know we shared a moment. I am sure that she spends many a nights wondering who is that Thomas guy. Why did he want to shake my hand. Wait, did he touch me when he was told not to? Was that his camera? He didn't listen! Good for him!
That was my experience meeting Giada De Laurentiis, and Giada if you are reading this, please follow me on twitter! @TeeJayToday and one day I will get to meet you a little more formally because I intend to try out (and win) the Next Food Network Star!
-Thomas (TeeJay Today)
It was Williams Sonoma at the Northpark Mall, about 15 minutes from my hotel, PERFECT. I called Williams Sonoma to see if I could get a media pass, but I couldn't get through to the right people. So I bought a book (link below) over the phone to secure my spot in line to meet the new reigning queen of The Food Network.
I arrived about 4 hours early because only a limited number of people would be able to see her. There was already a line out the building and starting to wrap around the mall. Since I had already purchased my ticket, the sales lady said I was guaranteed to meet Giada, so, I decided to check out this mall. It was awesome, I went into the Gucci, Versace, Michael Kors, Armani stores.
I arrived back at the Williams Sonoma store to see that the line had nearly TRIPLED! I took my spot in line and met some awesome fans of Giada's. I traded stories with the couple behind me. They have met Chef Robert Irvine, Tyler Florence, and many others. I told them how I got to see Paula Deen, Terry French, and Debi Mazar the month before. We stood in line for about 2 hours and I kept everyone updated on Giada's twitter posts.
The Williams Sonoma people started handing out the the books to be signed. They told everyone that you couldn't take pictures, talk, touch, or really do anything except get your book after she signs it. I have been in charge of many book signings (some including the Secret Service) and none were as tense as this.
We get in and I have a plan.... It is my turn now.... What do I do? I stand back for a second and this is what happens:
(She is handed my book)
Giada: Where is Thomas?
Me: Here.
Giada: You must be Thomas. (I am the only guy in the area)
Me: Yes Ma'am, How are you?
Handlers: says something inaudible to here
(Giada is now signing my book)
Williams Sonoma Lady: Thomas has been here all afternoon to see you.
Me: May I get a quick handshake? (I was really wanting a kiss) (The lady behind takes my picture a this time with my camera)
Giada: (upon hearing that I have been here all day) Thomas, Go home and cook something!
Me: Yes Ma'am!
I take my newly autographed book, grab my camera from the stranger behind me and make way out the door, but I take a few more pics.
(she is even prettier in person than on TV!)
It was fast, less than 30 seconds, but I know we shared a moment. I am sure that she spends many a nights wondering who is that Thomas guy. Why did he want to shake my hand. Wait, did he touch me when he was told not to? Was that his camera? He didn't listen! Good for him!
That was my experience meeting Giada De Laurentiis, and Giada if you are reading this, please follow me on twitter! @TeeJayToday and one day I will get to meet you a little more formally because I intend to try out (and win) the Next Food Network Star!
-Thomas (TeeJay Today)
Monday, November 18, 2013
All about Thanksgiving
I wanted to write an article that included as many topics about Thanksgiving that I could. I've included a short history and how to cook various Thanksgiving dishes. I am unable to spend Thanksgiving with my family this year. Iv'e decided that I am going to take a few new friends that are unable to share this day with their families out to eat and a movie. Send me a tweet with what you are thankful for this year!
From wikipedia,
Thanksgiving or Thanksgiving Day, currently celebrated on the fourth Thursday in November by federal legislation in 1941, has been an annual tradition in the United States by presidential proclamation since 1863 and by state legislation since the Founding Fathers of the United States. Historically, Thanksgiving began as a tradition of celebrating the harvest of the year. There are claims that the first Thanksgiving was celebrated by Spanish explorers in Texas at San Elizario in 1598.
1 lb green beans blanched
1 lb asparagus blanched
1 sm potato blanched
5 baby portabella mushrooms sliced
1 sm onion caramelised
2 cloves pickled garlic chopped
1 cup milk
1 can Cream of Mushroom soup
Seasonings:
Onion Powder
Cayenne Pepper
Parsley Flakes
S&P
Topping:
1/2 cup bread crumbs
1/2 cup parmesean cheese
3 tbsp olive oil
2 tbsp chopped hazelnuts
In a shallow casserole dish, whisk your milk, soup, and seasonings until smooth, add all ingredients except for toppings, mix together topping ingredients and add to the top. Bake at 350 for 30 minutes
Here are a couple videos on cooking a turkey, making stuffing, cornbread, buttermilk pie and pumpkin pie! yum!
Hope you have a Wonderful Holiday!
From wikipedia,
Thanksgiving or Thanksgiving Day, currently celebrated on the fourth Thursday in November by federal legislation in 1941, has been an annual tradition in the United States by presidential proclamation since 1863 and by state legislation since the Founding Fathers of the United States. Historically, Thanksgiving began as a tradition of celebrating the harvest of the year. There are claims that the first Thanksgiving was celebrated by Spanish explorers in Texas at San Elizario in 1598.
Amazing Green Bean Casserole with a twist!
4 big servings or 6 smaller servings1 lb green beans blanched
1 lb asparagus blanched
1 sm potato blanched
5 baby portabella mushrooms sliced
1 sm onion caramelised
2 cloves pickled garlic chopped
1 cup milk
1 can Cream of Mushroom soup
Seasonings:
Onion Powder
Cayenne Pepper
Parsley Flakes
S&P
Topping:
1/2 cup bread crumbs
1/2 cup parmesean cheese
3 tbsp olive oil
2 tbsp chopped hazelnuts
In a shallow casserole dish, whisk your milk, soup, and seasonings until smooth, add all ingredients except for toppings, mix together topping ingredients and add to the top. Bake at 350 for 30 minutes
Here are a couple videos on cooking a turkey, making stuffing, cornbread, buttermilk pie and pumpkin pie! yum!
Hope you have a Wonderful Holiday!
Monday, October 21, 2013
Meeting Paula Deen and Family
That's right, the Southern Queen herself!
Day 1.
I arrived at 9:15am, just in time to get a meet and greet with Paula's son, Bobby Deen! I got a few great pictures of Bobby Michael Grover interacting with their fans and signing autographs. After I got my pictures, I had took the chance to meet the man myself. He took the time to sign autographs and take pictures with every fan that wanted it. Michael had to leave, but I catch up with him later.
It was my turn, I got a cookbook signed and a quick photo. We even made small talk about the newest Nokia Lumia Windows phone that I had to get out picture made with. It just helps cement that Bobby is a down to Earth guy.
Later in the day it is time for Paula and her family to do a cooking demonstration. I am located on a platform 90 ft from the stage with my camcorder and big zoom camera when everyone arrives. The place lights up like a rock concert. On stage is Paula, Bobby, and Michael Grover (Paula's husband). For the first 15 minutes or so they do nothing but tell stories and such. When the cooking starts, the press is told they have to leave. I was able to take an unused chair at the back of the gathering. The cooking demo was AWESOME. I got to see Paula do what she does best, cook and entertain an audience. See the video below!
After the demo I walk over to the Paula Deen food booth where all of her products are for sale. I decide to buy the biscuit mix and they gave me a magazine. As I was checking out, Paula walks up and signs my magazine! Then a hoard of people trap me up close to Paula, I tried to get out of the way so that others could get an autograph. I took a few pictures but it was hard to see anything and everyone was bumping in to each other. Later, I gave the magazine to my mother.
I decided to call it a night, I went back to my hotel, grabbed some hummus and a smoothie from the lounge and passed out from exhaustion in my room.
Day 2.
I had just finished filming an interview with Debbie and Gabrielle from "Extra Virgin". The other reporters followed them to the stage for their cooking demo, but Stacy Fawcett and I stayed in the hallway talking. Stacy is the premier food blogger for TV shows and radio shows in the Dallas area. As we were standing there, Bobby Deen and Michael Grover walk out. Stacy and I take it upon ourselves to take pictures with Mr. Grover. Then a throng of personal security floods the hallway. They start asking who I am with, what media outlets, etc.... Then she appears. Paula walks out, we stare at each other for what feels like eternity. She stops to try and talk with Stacy and I but her handlers usher her along, she smiles and waves. I think she remembered me from the day before when she was signing my magazine.
Feeling pleased with myself, I walk back to the vendor area and purchase one of her autographed aprons, while I am there I get it signed by Debbie and Gabrielle.
Now to try and get the rest of the famous TV chefs to sign my apron and to get pictures with them. I regret not getting a picture with Paula, but maybe one day our paths will cross again!
Please see all of the pictures that I took at www.facebook.com/teejaytoday and be sure to follow me on twitter (@TeeJayToday) and instagram! (@TeeJay2Day)
All pictures and videos in this article were taken by me!
Day 1.
I arrived at 9:15am, just in time to get a meet and greet with Paula's son, Bobby Deen! I got a few great pictures of Bobby Michael Grover interacting with their fans and signing autographs. After I got my pictures, I had took the chance to meet the man myself. He took the time to sign autographs and take pictures with every fan that wanted it. Michael had to leave, but I catch up with him later.
It was my turn, I got a cookbook signed and a quick photo. We even made small talk about the newest Nokia Lumia Windows phone that I had to get out picture made with. It just helps cement that Bobby is a down to Earth guy.
Later in the day it is time for Paula and her family to do a cooking demonstration. I am located on a platform 90 ft from the stage with my camcorder and big zoom camera when everyone arrives. The place lights up like a rock concert. On stage is Paula, Bobby, and Michael Grover (Paula's husband). For the first 15 minutes or so they do nothing but tell stories and such. When the cooking starts, the press is told they have to leave. I was able to take an unused chair at the back of the gathering. The cooking demo was AWESOME. I got to see Paula do what she does best, cook and entertain an audience. See the video below!
I decided to call it a night, I went back to my hotel, grabbed some hummus and a smoothie from the lounge and passed out from exhaustion in my room.
Day 2.
I had just finished filming an interview with Debbie and Gabrielle from "Extra Virgin". The other reporters followed them to the stage for their cooking demo, but Stacy Fawcett and I stayed in the hallway talking. Stacy is the premier food blogger for TV shows and radio shows in the Dallas area. As we were standing there, Bobby Deen and Michael Grover walk out. Stacy and I take it upon ourselves to take pictures with Mr. Grover. Then a throng of personal security floods the hallway. They start asking who I am with, what media outlets, etc.... Then she appears. Paula walks out, we stare at each other for what feels like eternity. She stops to try and talk with Stacy and I but her handlers usher her along, she smiles and waves. I think she remembered me from the day before when she was signing my magazine.
Feeling pleased with myself, I walk back to the vendor area and purchase one of her autographed aprons, while I am there I get it signed by Debbie and Gabrielle.
Now to try and get the rest of the famous TV chefs to sign my apron and to get pictures with them. I regret not getting a picture with Paula, but maybe one day our paths will cross again!
Please see all of the pictures that I took at www.facebook.com/teejaytoday and be sure to follow me on twitter (@TeeJayToday) and instagram! (@TeeJay2Day)
All pictures and videos in this article were taken by me!
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