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AND THERE ARE STILL TICKETS
AVAILABLE FOR THURSDAY'S EVENT.
FOR MORE INFORMATION YOU CAN
HEAD TO OUR WEBSITE, WPRI.COM.
WE'RE HERE WITH CHEF TIM
KELLY FROM CHAPEL GRILLE, AND
WE'RE TAKING PUMPKIN RISOTTO,
AND APPLEWOOD SMOKED SEA
SCALLOPS.
YES.
WE'RE GOING TO SHOW EVERYONE
WHERE THE SMOKER LOOKS LIKE.
OKAY.
YOU WANT TO GO THERE FIRST?
NO, LET'S GO OVER THE
INGREDIENTS FIRST.
WE HAVE PUMPKIN, CORN, AM,
BRUSSEL SPROUTS, GORGEOUS SEA
SCALLOPS.
WE HAVE PINOT NOIR SYRUP AND
THAT'S ABOUT IT.
HERE WE THIS APPLE SMOKED BACON,
CORN, AND I TAKE THE ONION
HUSKS, AND ALL OF THAT KIND OF
STUFF.
I MAKE THE BROTH TO PREPARE THE
RISOTTO WITH.
EVERY BIT OF TRIM GOES IN HERE,
ADD WATER, COOK, COOK, COOK --
AND THAT WILL ENHANCE THE
FLAVOR.
YES.
THE BRUSSEL SPROUTS,
SOMETIMES THEY ARE HARD TO TAKE
APART.
I CUT THEM, AND THEN PEEL THE
LEAVES, SHOCK THEM.
NOW THEY ARE JUST LEAVES.
PERFECT.
YOU GET A SUBTLER FLAVOR.
YEAH.
YOU CAN ALWAYS FOLLOW US AT
TWITTER, @THERODESHOW.
NOW HOW IS IT GOING MICHAELA.
WE'RE ABOUT READY TO PUT THE
PUMPKIN.
WE DON'T WANT TO JUST GO TO THE
CAN, BUT WE DON'T WANT TO DO
THAT.
THAT'S RIGHT.
WE'RE HERE TO TAKE THE FEAR OUT
OF THE PUMPKIN.
FOR ME THE FIRST THING IS PAY
ATTENTION.
THIS IS A SMALL PUMPKIN.
IT'S GETTING EASY TO MANAGE.
SO YOU ARE NOT COOKING THIS.
JUST PUT IT ON ITS SIDE, GET A
PRETTY BIG KNIFE.
THAT'S A VERY BIG KNIFE.
YEAH, JUST ROCK IT BACK AND
FORTH, GET IT STARTED AND THEN
JUST GO SLOW.
SO EASE YOUR WAY DOWN.
AND THEN JUST PUSH IT DOWN.
YOU HAVE TO BE PATIENT.
SO THERE WE HAVE THE SEEDS IN
THERE, AND THERE'S A LOT OF
STUFF GOING ON.
AND WE'RE GOING TO TAKE THIS.
THE ICE CREAM SCOOP, GOT TO HAVE
IT.
MULTIPLE USES.
THERE.
RIGHT AROUND THE CENTER
THERE.
YEAH, THERE YOU GO, EASY TO
SEE.
YUM.
YOU CAN ROAST THESE
SEEDS -- AND I'M DOING A PUMPKIN
RISOTTO, SO I'M PUTTING
EVERYTHING IN THE POT OVER YEAR.
YUM.
IT JUST KEEPING ADDING
FLAVOR, ADDING FLAVOR, ADDING
FLAVOR.
NOTHING GOES TO WASTE.
NOTHING GOES TO WASTE.
I TAKE THIS, MAKE A COMPOUND
BUTTER, REAL QUICK.
BUTTER, SALT, NUTMEG, A LITTLE
BIT OF SAGE.
YUM.
OKAY.
SO YOU ARE GOING TO GIVE IT
SOME FLAVORS.
YES.
CHOP OF SAGE.
DELICIOUS.
WE'RE BACK IN "THE RHODE
SHOW" KITCHEN COOKING WITH CHEF
TIM KELLY FROM CHAPEL GRILLE IS
HERE.
TALK ABOUT WHAT WE HAVE GOING
ON RIGHT NOW.
THESE ARE SOME LARGE SCALLOPS.
YEAH, WE HAVE TWO BATCHES
GOING JUST IN CASE.
I'M GOING TO TURN THE FAN
ON --
WE'RE GOING TO MAKE SOME
SMOKE.
WE'RE READY.
SCALLOPS TEN PER POUND,
PUMPKIN RISOTTO WITH
APPLE-SMOKED BACON, BRUSSEL
SPROUT LEAVES AND CORN.
LET'S GO.
I'M READY.
SO I'M GOING TO GO OVER HERE.
WHAT WENT INTO YOUR RISOTTO.
THE TRUTH ABOUT RISOTTO,
ONION, TRADITIONAL, STIR, STIR,
STIR, WOODEN SPOON, GOT TO HAVE
IT.
TAKES ABOUT 45 MINUTES.
OKAY.
SO A PLATE.
LET'S DO THAT.
THERE YOU GO.
[ OVERLAPPING SPEAKERS ]
YOU KNOW WHAT WE'RE GOING TO
DO?
FIRST STEP IS WE'RE GOING TO --
FIRE UP THE SMOKER?
FIRE UP THE SMOKER.
SO WE'RE NOT DONE WHEN WE ARE
THROWING THE SCALLOPS ON THE
PAN.
THEN I'LL GO OVER HERE.
PLEASE.
GET THE SMOKING GUN.
A COOL LITTLE GISMO.
I HAVE APPLEWOOD CHIPS IN IT.
I'M GOING TO FIRE IT UP.
AND THIS WILL PUT A LITTLE SMOKE
FLAVOR INTO THE FINISH PRODUCT.
OH, THERE IT GOES.
SO WE WANT TO CAPTURE THAT
SMOKE.
GIVE THAT A LITTLE NUANCE FLAVOR
TO IT.
YEAH.
IT'S CRAZY STUFF.
HIGH-TECH GADGETS.
LET'S GO BACK TO YOUR RISOTTO
WHICH ALSO HAS PUMPKIN IN IT.
HOW LONG SHOULD WE ROAST THE
PUMPKIN?
IT WAS ABOUT 400 DEGREES,
RUBBED IT DOWN WITH BUTTER AND
SAGE.
OH, WOW.
A COMPLETELY DIFFERENT COLOR
THAN WHAT WE STARTED WITH.
YOU OKAY?
YEAH, GOOD.
PUMPKIN AND APPLE WOOD.
IT'S THE EASIEST THING TO DO.
AND MUCH BETTER THAN USING THE
TH
CAN.
THIS IS THE PINOT NOIR SYRUP.
AND IT'S ALL ABOUT
PRESENTATION TOO.
WHAT HAVE YOU GOT GOING ON IN
YOUR RESTAURANT?
OKAY.
CHAPEL GRILLE.
WE OPEN IN DECEMBER.
WE'RE HAVING A GREAT TIME OVER
THERE.
THE REAL SECRET IS WE'RE
STARTING A BRUNCH PROGRAM AT THE
END OF THE MONTH WITH GOSPEL
SINGERS.
WE'LL HAVE THEM UP IN THE CHOIR
LOFT SINGING GOSPEL OVER THE
BAR.
THAT'S THE WAY TO HAVE
BRUNCH.
THIS IS COMING OUT ON OUR
FALL MENU.
AND THEN YOU HAVE THE CORN,
LITTLE BRUSSEL SPROUTS.
JUST WARM THAT UP A LITTLE
EXTRA *** OLIVE OIL.
LIKE SO.
YUM.
IT'S ALL ABOUT
PRESENTATION --
[ OVERLAPPING SPEAKERS ]
APPLE CHUTNEY.
RIGHT.
MADE WITH GOLDEN DELICIOUS
APPLES.
IT'S TIME OF YEAR.
THE SMOKE FROM OVER YEAR
SMELLS GREAT.
YEAH.
NOW FINISH IT WITH OUR SCALLOPS.
WE'RE GOING TO TURN THIS OFF SO
WE DON'T SET OFF THE ALARM
THERE.
THIS JUST ADDS A LITTLE NUANCE