"This one is gonna totally blow your mind. Crispy cooked bacon folded into my signature guacamole."
Tutorials in this course: 16
Total viewing time: 1 hour and 30 minutes
Total course time (including prep): 9 hours
Chef Josh Laskay is the chef de cuisine at Emeril Lagasse's NOLA Restaurant. Though a native New Orleanian, Chef Josh grew up traveling the world and gaining exposure to all sorts of ethnic cuisines. He is currently listed as one of the Best Chefs in America by Best Chefs America.
Fares Zeidaies is the owner and head chef of the King of Falafel & Shawarma stalls in New York City. In 2010, Chef Fares won both the Vendy Cup and People’s Choice Award for best food vendor in New York City. In addition to feeding long lines of customers at his stalls on a daily basis, Chef Fares created a line of frozen, ready-to-cook falafel products that are now available for purchase in specialty grocery stores throughout the tri-state area.
Chef Jake Dell represents the third generation of his family to run the world-famous Katz Delicatessen in New York City. Chef Jake took over the restaurant in 2009, where he continues to provide hungry New Yorkers with quintessential deli classics.
Chef Gaby Dalkin is the star of the food and lifestyle blog "What’s Gaby Cooking", author of Absolutely Avocados, and a regular contributor to the Food Network. Chef Gaby’s recipes have been featured in Saveur, Vanity Fair, the Kitchn, HGTV, and on The Tonight Show with Jay Leno.
Chef David Slater is the chef de cuisine at Emeril’s in New Orleans. Chef David’s bold, “new New Orleans” style of cooking has earned him a number of accolades, including being named one of the “Best Executive Chefs” by New Orleans CityBusiness in 2009, and earning Emeril’s a place on the list of USA Today’s Best Farm-to-Table Movement Restaurants.
Chef Makani Gerardi didn’t intend to build a gourmet burger empire, but with two successful outposts - Ultimate Burger in Kona, Hawaii and Pono Burger in Santa Monica, California - she’s on her way. Chef Makani honors the relaxed, casual vibe of a burger but elevates it with her technical training and reliance on locally sourced, environmentally conscious ingredients.
Jeff Leanheart is the beverage director at The Smith in New York City. Bringing an artisan-minded approach to The Smith for the last four years, his cocktail recipes have been featured in magazines like New York Magazine and Fox Magazine.
Isaac Toups is the head chef and co-owner of Toups’ Meatery in New Orleans where he serves up the hearty, Cajun-style food he loves most. Chef Isaac was recently named as a James Beard Award Semifinalist for Best Chef in the South.
Chef Charlie McKenna is the owner of the award winning chain of Lillie's restaurants in Chicago. Chef Charlie received a well-rounded food education at the Culinary Institute of America, but his specialties are classic Southern food and barbecue. His signature dishes and sauces have won him national prestige including Winner of the Memphis-in-May World Championship Barbecue Cooking Contest in 2007.
Teri Lyn Fisher and Jenny Park are the bloggers behind the wildly popular Spoon Fork Bacon. The blog combines Teri Lyn’s photography skills with Jenny’s culinary expertise. In 2013, Spoon Fork Bacon was nominated for Saveur’s Best Food Blog. Teri and Jenny are also co-authors of cookbooks Tiny Food Party! and Cocktails for the Four Seasons.
Chef Geraldine Gilliland is the executive chef and co-owner of Lula's Cocina Mexicana and Finn McCool’s Irish Pub in Santa Monica, California. She has a James Beard nomination for her cookbook, and has been named “one of the top 6 chefs in the United States” by Bon Appetit Magazine.
Chef Elias Cairo owns and operates Olympia Provisions in Portland, Oregon. Olympia Provisions is Oregon's first USDA-certified meat-curing facility and is also a European style restaurant. Chef Elias specializes in charcuterie and butchering and has turned his passion for meat into a thriving business.
What You Need
- Large sauté pan
- Cazuela pan or second sauté pan
- Cast iron skillet
- Deep pot or skillet
- Large saucepan
- Medium saucepan
- Small saucepan
- Large mixing bowls
- Small mixing bowls
- Rubber spatula
- Chef's knife
- Paring knife
- Cutting board
- Large spoon
- Metal spoons (2)
- Heat-safe plate
- Mandolin slicer
- Spider strainer
- Scoop strainer
- Candy thermometer
- Muffin tin
- Butter knife
- Plastic wrap
- Parchment paper or paper towels
- Paper towel-lined plate
- Paper towel-lined pan
- Large bowl with ice water
- Serving plate
- Serving bowl
- Tall mixing glass
- Cocktail shaker
- Bar spoon
- Serving glass
- Glass with ice
- Aluminum foil-lined baking tray
- Citrus squeezer (optional)
- Ingredients are listed within each respective tutorial
"Today we're going to show you how to make our herb-infused cocktail meatballs with a honey mustard dipping sauce. "