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I want to welcome everyone to a very special event in our series of in-store events.
Today we have Chef Sam Talbot here. You may know him from season two of Top Chef,
you may know him from his restaurant down at the Mondrian Hotel, Imperial Number 9,
so we're very happy to have him here to demonstrate how to make an eco-friendly lunch using some of our containers,
umm, and products, especially the products that we've partnered with, FEED projects,
thank you very much, and here's Chef Sam Talbot.
Hi guys, how is everybody? Welcome to Pottery Barn, umm, as Mitch said, I'm Chef Sam Talbot,
and today I'm going to demo three recipes from my book,
um, so they're healthy recipes and then we're going to be showcasing in the wonderful FEED products.
Kind of the idea is to go through a few recipes and then present them in these bowls,
and you know, it's an eco-friendly lunch with an eco-friendly bowl, makes sense, right?
Cool, so the lettuce wedge, with avocado, and tortilla vinaigrette,
these baby icebergs are a little bit more concentrated, a little higher in flavor, and cute, right? At the end of the day.
So we use these at the restaurant all the time. Basically what you do is just cut the bottoms off right there,
and just like you do with your regular lettuce, you just kind of peel off that outer layer,
and any sort of dirt or anything that got in there,
another great trick that we do at Imperial, these have been sitting in ice water for literally three hours,
you order it and the cook shakes it off, and by the time it gets to the table it's just like
crunchy and you can see the little water crystals, that's how you should eat lettuce.
So a little bit of roasted garlic oil,
this is the red onion coriander seasoning, the one I sauteed with the jalapeno,
two limes, zested and juiced, here's a lime zester, you just take a microplane and zest them right off the top,
the other thing is, a lot of guys, a lot of people when they zest lime, they don't really pay attention.
You really need to pay attention when you're zesting something, if you don't you can get to the pith,
and the pith ruins the final product in seconds, it just makes everything taste bitter.
So sometimes when I'm watching people cook, a cook will sitting there with a lemon, just going like this, zesting,
and I'm like, you can't do that. As soon as you hit the white, whatever it's falling into is done.
So you can ruin an entire vinaigrette, an entire batch of whatever, so that's something you have to keep in mind,
that you have to do it, a little bit at a time. Pay attention.
I didn't mean to yell at you guys so early in the morning, sheesh! Pay attention when you zest your limes!
So a little bit of lime zest, some fresh lime juice,
a little bit of low fat yogurt. I use Greek strained yogurt. You guys ever use that stuff? It's amazing.
So this is a brand called Fage that we use at the restaurant, so its just Greek strained yogurt,
Just a little bit of cilantro, a touch of red wine vinegar, just for a little zing,
Usually, umm, I'm a seafood guy, so you know, obviously one of the natural pairings with fresh seafood is lemon,
and the reason why is seafood tends to be mild and then you have this nice citric acid burst from the lemon, so,
I'm always using citrus, I'm always using red wine vinegar,
and another reason why is that you can help lower your salt intake,
the more citrus, the more fresh you use, because it offers flavor, and that's what salt does, too, right?
If you can omit the salt by adding the fresh ingredients, it makes it healthy.
And then two diced avocados, so, the same thing,
we're just going to cube it like this,
toss it right into the bowl,
so, we're going to mix this stuff up, and then basically, all we're doing here is just making a nice chunky,
can you see in there? That's what you're looking for, a nice little pool of olive oil there on the top,
just to have a nice sheen, and make it a little bit sweeter.
So that's what we're doing. We're going to take our lettuce wedge here. What's really great about these,
all you do is just kind of...and you have a nice little cup like that.
And then if you were to do the fresh tortilla you would just cut them into strips and
just sort of break them up with your hands, just nice little shards to offer texture and you know,
like, a crunch to your vinaigrette. So here we're just going to take...just like that.
And then you have the beginnings of a really good, sort of,
and this again, this dish was inspired off of a really killer taco salad.
Done with a little finesse,
and then whenever there's lime in a recipe I just always like to finish it with a, oops,
with a fresh squeeze at the end.
Just for a little bit more zing.
Let's do this, so you guys can see it.
There it is.