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Foodie Chap With Chef Jan Birnbaum of 'toGATHER'

Chef Jan Birnbaum is the architect of creative cuisine, transforming the dinner table for over 35 years. Chef Jan started by cooking alongside the greatest chefs, and then become one of them. His long list of culinary feats include Executive Chef at The Quilted Giraffe, Campton Place, Sazerca and Executive Chef and partner at Catahoula and Epic Roasthouse,

Now, Jan is on a mission to bring back real home cooking by way of a new concept "toGATHER". He is reinventing home cooking with chef quality, ready-to-go meal kits, eliminating all the hard work of home cooking and empowering you to create gourmet meals beyond your highest expectations!

"toGATHER" recreates restaurant-quality recipes, sources the best ingredients, completes time-consuming prep work, and delivers your ready-to-go meal kit.

You cook gourmet meals, savor incredible meals, and enjoy your company. I had the joy of breaking bread with Chef recently. He served three courses from his "toGATHER" menu:

Appetizer: French Onion Soup (recipe below)
Main: Salmon gravlax
Dessert: Butternut Squash Bread Pudding

The three dishes are examples of the tasty things to come from "toGATHER". A special Valentines meal is ready to order now on the web site. Imagine this,you cook a restaurant quality meal for your sweetie this Valentines and look like a top chef!!

Hear all about this new food delivery concept "toGATHER" and meet the brilliant Chef behind it, Jan Birnbaum by listening to the podcast.

Cheers, Liam!


 
Chef Jan Birnbaum's French Onion Soup (credit: Foodie Chap/Liam Mayclem)

French Onion Soup

for 6 people
 
Ingredients:

  • 3 Tbs. Olive oil
  • 3 Tbs. Butter
  • 8 lg. Yellow onions, julienne
  • 3 clove Garlic chopped
  • 5 sprigs Thyme, picked and chopped
  • 1-1/2c Sherry for deglaze
  • 4 qt.Beef stock
  • 2cup Reduced veal stock
  • ½ Baguette- cut into ½" rounds
  • ½ lb. Grated Gruyère cheese
  • ¼ lb. Grated Raclette cheese
  • 4 sprigs Parsley chopped
  • 2 ea. Bay leaves
  • 1 cup Sherry vinegar
  • To Taste Salt & pepper

Directions:

  • Preheat broiler.
  • Melt the butter with the olive oil and add the onions, bay leaf and garlic to caramelize onions.
  • Deglaze with Sherry and allow to cook until almost dry.
  • Add the thyme.
  • Add the beef stock and the reduced veal glaze.
  • Ladle the soup into oven proof bowls. Place a few croutons into each bowl. Sprinkle the cheese over the croutons. Place the bowls onto a half sheet pan and place them just under the broiler to allow them to gratin. (cheese melts and bread toasts).
  • Sprinkle with parsley and serve piping hot with a great glass of 2013 Lindstrom Pinot Noir.

 

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