Reporting Liam Mayclem
More Foodie ChapChef Michael Rotondo of Parallel 37
Chef Justin Simoneaux of Boxing Room
Chef Adam Keough of Absinthe
Chef David Suarez of Rosa Mexicano
Drew Barrymore At Pebble Beach Food & Wine Festival
Chef Michael Chiarello of Coqueta
Chef Renee Cade of The Palace Hotel
Chef Kory Stewart of Hotel Vitale
Chef Tim Kaulfers At Arista Winery
Chef David Hawksworth In Vancouver
Chef Justin Navarro Of The Galley
Chef Mark Richardson of MKT Restaurant & Bar
Chef Chris Mortenson of La Condensa
Chef Courtney Lewis of Hakkasan
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Chef Ben de Vries of Luella
Chef Misael Reyes of Bistro Boudin
Chef Carlo Espinas of Comstock Saloon
Chef Peter Armellino
'The Abalone Farm'
Chef Alicia Jenish
Chef Parke Ulrich
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One Market San Francisco
Spruce San Francisco
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INCANTO San Francisco
KCBS radio “Foodie Chap” and KPIX 5 television “Eye On The Bay” host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
KCBS Foodie Chap Podcast:
Olympic champion Brian Boitano single-handedly changed the face of professional figure skating by raising the level of competition. Boitano captured his first National title in 1985 and went on to win the 1988 Olympic Gold Medal. Boitano’s competitive record is unmatched. It includes 4 national titles, 2 world titles and an Olympic title and more professional titles than any other skater in the history of the sport. Among those titles are 6 World Professional Championships. Boitano is a member of the USOC Hall of Fame, the World Hall of Fame, and the US Hall of Fame.
However, he is more than just a champion on the ice; he also gives a winning performance in the kitchen. His Food Network series, “What Would Brian Boitano Make?” premiered in August 2009 and is now on the Cooking Channel. On the air, Brian demonstrates his culinary skills and talent for one-of-a-kind entertaining.
Now comes the book; “What Would Brian Boitano Make?” Fresh and Fun Recipes for Sharing with Family and Friends, by Brian Boitano, The book features over 75 recipes accessible to the home cook, including mouthwatering dishes such as Paella Sliders; Crab-and-Avocado Crostini; Blood Orange Mojito; Butternut Squash Soup & much, much, more.
I had the joy of being Brian’s sous chef at a recent Macy’s ICONS series in San Francisco. But what did Brian Boitano make? He made his delish Goat Cheese, crushed pistachio & roasted tomato appetizer. We have the recipe here on the site for you to try yourself at home. I will also join Brian at Williams Somoma, Union Square, San Francisco on Thursday June 13th at 6pm.
Enjoy my candid and indeed tasty chat with an Olympian, an author and rather talented cook – “Ladies and gentlemen…
“5 Questions with Brian Boitano”
1) Cooking to you is about …?
Sharing and meditation. It’s my zone, I’m either sharing or I’m meditating in the kitchen making up recipes late at night when I’m alone. It’s my zen place.
2) It’s midnight, I go to your fridge at home, what would I find? What’s always there?
Half and half, stock of some sort of vegetable or chicken, a glass of parsley, and I would probably always have a yogurt of some sort, and then I have all different kinds of mustards.
3) Most important kitchen tool?
I have not chopped garlic since I got this little chopper. I don’t love mincing things, especially garlic since it’s so sticky. So I have this little chopper that I just literally slam, slam, slam onto the garlic and it minces it. I dont know why anyone would chop garlic.
4) Your go-to cocktail?
Probably a Manhattan. I’m a bourbon, rye, scotch guy. I do Old Fashioneds, Manhattans, and Blood and Sands.
5) Last supper, you can have a couple of guests, famous or not, dead or alive. Who would they be and what will you eat?
The two people I would have are my dad who just died, and I would have my grandmother who I never met on my moms side. I would have it just the three of us and I would probably make something like prime rib ’cause my dad, he was a little guy, but he ate like a horse so I know he could put it away and he loved eating beef.
Sun-Dried Tomato and Goat Cheese SkewersServes 4–6 (20 skewers)
1 (8-ounce) log fresh goat cheese, chilled
1 cup finely chopped pistachio nuts
20 sun-dried tomatoes packed in oil
½ bunch fresh basil leaves
20 small skewers or long cocktail toothpicks
1. Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces, making sure to dip the knife into the hot water in between slicing to ensure a nice, clean cut.
2. Roll each piece of goat cheese into a ball approximatley ½ inch in diameter and place on a cookie sheet lined with waxed paper.
3. Place the chopped pistachio nuts into a shallow bowl. Roll a goat cheese ball into the pistachio nuts, coating half the ball. Return the ball to the sheet pan and repeat with the remaining goat cheese balls.
4. Drain the oil from the tomatoes and set on a plate lined with a paper towel.
5. Slide a goat cheese ball onto a skewer. Lay a basil leaf on top of a sun-dried tomato. Fold the tomato in half around the basil leaf and slide it onto the skewer above the goat cheese. Repeat with the remaining skewers.
6. Arrange on a serving platter with half the balls face up and the other face down, cover, and keep refrigerated until ready to serve.
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