Life, Liberty, and the Pursuit of Cheesy Happiness - An Adjustable All-American Macaroni and Cheese Recipe

"We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness."What do those words from the Declaration of Independence have to do with macaroni and cheese? Not really that much. They were both created by Thomas Jefferson, who would have been considered one of the greatest Americans in history had he just come up with one of those brilliant ideas, let alone two.

This video recipe shows the basic steps to making classic, old-school macaroni and cheese. The adjustable aspect comes in when you decide how much pasta to boil. Most mac and cheese recipes that use this amount of cheese sauce call for 8-ounces of dry elbow macaroni. This makes for a very rich, cheesy, and gooey casserole that yields about 4 portions.In this version I use the same standard cheese mixture, but boil the whole pound of macaroni. This also produces a lovely, crispy-topped dish of mac and cheese, but yields about 8 portions. This version is very tasty, very cheesy, but certainly not as rich, moist, or gooey. Of course, as I mention in the video, you can use 12-ounces and split the difference.

I know you still may be working on your chocolate lava cake homework, but when you have time try this recipe, and vary the amounts of pasta to find your personal preference.

One thing you won't want to change is the perfect crust technique I use for the topping. The surprisingly small amount of crumbs, covering just the right a mount of cheese, cooked at just the right temperature, will produce crust that even Mr. Jefferson would have been proud of. Enjoy!




Ingredients:
1 lb elbow macaroni
3-4 cups of grated sharp Cheddar cheese, or whatever
1/4 cup butter
1/4 cup flour
1/4 tsp dried thyme
1/4 tsp cayenne
1/8 tsp white pepper
1/4 tsp Worcestershire sauce
1 tsp salt
pinch of nutmeg
1 tsp Dijon mustard
3 cups milk
1/2 cup Panko breadcrumbs plus 1 tbsp butter

Another Satisfied Customer

Lobster Mac and Cheese – Only Looks Hard

Every once in a while I post a video that makes a recipe look way harder than it is, and this “simple” lobster macaroni and cheese is one such dish. The problem has to do with the fact that for this kind of recipe, we’re preparing each of the main components simultaneously.    

While you finish your cheese sauce, you cook your pasta; in between stirs you cut up your lobster, and make your breadcrumbs. Nothing technically difficult, but since I decided to film the steps in the order I did them (instead of prepping things ahead and filming each component start to finish), this does look kind of daunting. It’s not.

You can actually prep these ahead, and bake before that romantic, possibly Valentine’s, dinner. You probably want to take them out and let them warm up for 30 minutes before before baking. By the way, only bake these until the tops are browned, and the inside is just hot. If you leave them in past that point, you’re risking the cheese breaking, and things will get greasy.

As far as the lobster goes, tails are pretty easy to find, and one 5 or 6-ounce tail per person is plenty with the rich, cheesy macaroni. Of course, you’ll want to check to make sure your sweetheart isn’t allergic to shellfish, because that would be a little awkward. Otherwise, I hope you give this a try soon. Enjoy!

Ingredients for 2 large portions:

2 teaspoon vegetable oil

2 lobster tails (5-6 oz each)

2 tablespoons butter

1 1/2 tablespoons all-purpose flour

1 1/2 cups cold milk

cayenne to taste

1/4 teaspoon paprika

1/2 teaspoon salt, plus more to taste

pinch ground nutmeg

few drops Worcestershire sauce

4 ounces grated sharp white cheddar cheese (about 1 generous packed cup)

1 ounce grated Gruyere cheese (about 1/3 cup)

1 generous cup elbow macaroni (1 cup, plus a tablespoon or so)

1/2 teaspoon fresh thyme leaves

*Note: Like I said in video, make sure your mac and cheese mixture is wet and saucy in the pan, otherwise it might get dry when it bakes. Don’t be afraid to add a splash of the pasta water to loosen things up.

For the crumbs:

3 tablespoons panko breadcrumbs
1 tablespoon melted butter, or enough to moisten
2 tablespoons grated Parmigiano Reggiano 

 - Bake at 400 for 15-20 minutes, or until browned

Macaroni and Cheese as Crunchy Potato Chip Topping Delivery System

Since everyone agrees that the best part of a macaroni and cheese is the crisp, crunchy topping, why not feature that as the star of the dish? That was the basic idea behind today's video recipe for crispy potato chip mac and cheese.

There are all sorts of "favorite" casserole toppings, but the one that seems to excite people the most is the potato chip crust. Maybe it's the extra crunch, or the cheesy flair, or that very few unpleasant memories include potato chips.So, the concept here is simple. Make a batch of béchamel (basic white sauce) using the recipe below. If you need to watch the technique, here is a video recipe for it, but use this post's measurements. To that add 12 ounces of really good cheese, and when it's melted, mix into cooked macaroni.

That would make a great meal as is, but when you add a big spoon of this impossibly crispy, cheesy, crunchy, buttery love…well, damn. Not only is this delicious, but it's a triumph of textural perfection. It's also a versatile recipe, as you can make the topping mixture and the white sauce ahead of time. I hope you give it a try, enjoy!




For the white sauce: (watch technique video here)
1/4 cup unsalted butter
1/4 cup plus 1 tablespoon all-purpose flour
3 cups cold milk
small pinch of nutmeg
1/4 teaspoon dry mustard
1/4 teaspoon cayenne, or to taste
1/4 teaspoon dried thyme, or few springs of fresh
1 1/2 teaspoons table salt, or to taste

Cheeses I used:
1/2 pound shredded extra-sharp cheddar cheese
1/4 pound shredded Gruyere cheese

For the potato chip topping:
1 tablespoon butter
1 bag (minus 6-7 chips) white cheddar kettle-style potato chips, crushed into medium-fine crumbs
1/3 cup finely grated Parmigiano-Reggiano (real Parmesan cheese)
2 tablespoons plain breadcrumbs

View the complete recipe

"Instant" Mac and Cheese – Thinking Outside the Box

I’ve wanted to do another “one-pan” pasta video, where we cook everything right in the sauce, like we did in our famous Orecchiette with Sausage and Arugula recipe, but then I happened to see someone eating mac and cheese on TV, and those plans changed.

I decided to adapt the same approach, and see what would happen if I cooked the macaroni right in the milk, before making the cheese sauce, and what happened was something just as creamy, cheesy, and delicious as recipes using more traditional techniques. Besides loving the taste, and texture, the whole procedure only took a few minutes longer than the boxed stuff; not to mention we avoided about a dozen ingredients we probably shouldn’t be eating.

This is a simple procedure, but there are a couple things to keep in mind. Be sure to turn your heat off as soon as the cheese has melted, or almost melted in. If you continue to cook the cheese it will separate and get grainy. Also, please buy high-quality cheddar, and grate it yourself. Pre-grated cheeses are of lower quality, and the shreds are coated in a cellulose power that can give the final product an odd texture.

Thanks to being a little arrogant, and a lot delusional, I assumed I had stumbled on to some new, game-changing recipe here, only to find out that literally thousands of people had discovered this great trick way before me. Which is fine, since deep down I know I could’ve invented it, but simply didn’t need to. Regardless of who gets the credit, or which high-traffic YouTube chef eventually claims to have invented it, the technique works quite well, as so I really do hope you give it a try soon. Enjoy!

Ingredients for 2 portions:

2 cups whole milk

1 teaspoon kosher salt (1/2 teaspoon fine salt), plus more to taste

pinch of cayenne

pinch of dried mustard, optional (I didn’t add, but many people do)

very small pinch of nutmeg
1 tablespoon unsalted butter

1 cup small elbow macaroni

2 packed cups freshly grated cheddar cheese (about 6 to 8 ounce by weight)

For the panko topping:

1/2 cup panko breadcrumbs

2 tablespoons butter

- Cook crumbs in the butter over medium heat until golden brown.

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My Snackpicks' No-Bake Macaroni & Cheese with Crunchy Cheez-It Gratin

One thing a cook never stops searching for is the perfect macaroni and cheese topping. If it's crunchy, or has the potential to be crunchy, we'll try it as a topping. This time, a handful of Cheez-It crackers, toasted in butter, are taking their turn, deliciously covering this creamy, no-bake mac and cheese.

By the way, just because I'm using this on a no-bake recipe, doesn't mean you can't use this in the traditional way. If you want to try this cheesy topping for a regular macaroni and cheese, just toss the crumbs and Parmesan in melted butter, but don't crisp it up in the pan. The topping will brown during the baking time, and will come out just as nicely.

This recipe is part of a series of eight snack videos I did for Kellogg's Snackpicks.com. When you click on the video player below, you'll be taken to their great snack-filled website to view the video and get the written instructions. If you have questions or comments, please come on back and post them here. Thanks, and enjoy!

Goat Cheese Apple Walnut Pasta – Suspect Supper Turns into Super Side Dish

It sounded so good on paper. Yes, this creamy, tangy goat cheese sauce, spiked with sweet apples and walnuts was going to make quite the memorable winter pasta dinner. The only problem was, halfway through the bowl I suffered that most dreaded of all pasta eating afflictions…palate fatigue.

For whatever reason, after three or four ounces of this perfectly fine concoction, I got tired of eating it. It wasn’t that it started to taste bad; it just became a little tedious. This is not an uncommon phenomenon, especially with a bowl of macaroni.

However, instead of declaring my goat cheese, apple, walnut pasta entrée idea a failure, I decided to cleverly re-brand it as a tasty, seasonal side dish. The same exact recipe that fell a little flat as a main course, turned out to be a stellar side for some roast pork.

Of course, with taste being as subjective as it is, maybe you’ll have a different opinion as to this pasta’s worthiness as a headliner, but I wanted to be clear about my official recommendation. Even simply adding some slices of cooked chicken breast would have transformed the dish into something a little less “one-note.”

By the way, this isn’t something to make way ahead of time, as the walnuts react with the dairy in the sauce, and will turn your leftovers a fairly disturbing purple-blue color! If you’re not going to eat this immediately, then don’t mix in the nuts until service. I hope you give this great winter pasta…err, I mean side dish, a try soon. Enjoy!

Ingredients:
2 cups ditalini, or other small macaroni

1 tbsp butter

1 apple, diced

1 cup chicken broth

4 oz fresh creamy-style goat cheese

salt and pepper to taste

cayenne

1/2 cup chopped toasted walnuts

2 teaspoons minced fresh thyme leaves

Savory Mac and Cheese Cake – Why? Why Not?

I’ve re-imagined the mac and cheese casserole, and turned it into an easy to make, savory cake. That’s right, there’s finally an alternative recipe for people who like traditional macaroni and cheese, but wish it were a little...to read the rest of Chef John's article about Savory Mac and Cheese Cake please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Savory Mac and Cheese Cake!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

Israeli Couscous & Cheese – It Takes a Lot of Balls to Make this Recipe

I’ve always been fascinated with Israeli couscous, also known as pearl couscous, and have received several food wishes recently for a recipe showing it off. I’ve had it most often in cold salads, but for whatever reason I decided to turn it into a hot side dish.

Since it’s nothing more than tiny balls of lightly toasted pasta dough, I thought it would work well in some type of macaroni-n-cheese application. I decided to skip the traditional béchamel and instead use more of a risotto technique. Short story short, it worked great!

I’ve always been a fan of the southern delicacy “pimento cheese,” so I decided to hedge my bets and toss in some of the bittersweet jewels. All in all, I really liked the dish, and how well it held up. The shot you see at the end, when I dig the fork in for a taste, was actually filmed three days after this was made, and had been reheated in the microwave. Despite sitting in the fridge, and the less then gentle reheating, it was still creamy and delicious.

By the way, the chives may seem like a simple, optional garnish, but they’re not. Put them in. They really finished this recipe off right, adding a fresh counterpoint to the semi-rich mixture. I hope you give this “ballsy” recipe a try soon. Enjoy!

Ingredients for 4 small, side dish sized servings:

2 tsp melted butter

1 cup Israeli couscous

2 cups chicken broth

1/2 cup heavy cream

1/4 cup diced pimentos

3 oz sharp cheddar cheese

salt, pepper, cayenne to taste

1 tbsp freshly sliced chives

View the complete recipe

Brodo di Manzo with Tortellini and Greens – Shank you very much!

The soul of this dish is an incredibly rich, and deeply flavored, beef broth or “brodo.” This is accomplished by slowly simmering a beef shank for a long time, a really long time - like 4 hours, so if you’re in a hurry, this dish is not for you. But, if you want to enjoy a bowl of something that will warm you to the bone (or shank) then give this extremely simple soup a try.

As you’ll see in the clip the first part of the dish is making the dark and delicious beef broth, after that we add some tortellini and kale to finish. That’s the point where you can swerve in your own direction by adding different types of pasta or greens. This would be just as savory with Swiss chard, mustard greens, etc. As far as pasta substitutions, if you’re not into the cheese tortellini I added, then virtually any other short pasta or macaroni will work.

When I look at the ingredient list I find it hard to believe how such a short and simple list can produce something this satisfying and wonderful. Those “winter blues” will never know what hit them!

Ingredients:
1 beef shank (about 2 inch thick)
1 onion
3 cloves garlic
olive oil
3 tbl tomato paste
1 quart beef broth plus 1 quart water
1 bunch kale
8 oz dried cheese tortellini
salt, black pepper and red pepper flakes to taste
parmesan cheese to garnish

American Goulash – Just Like the Non-Hungarian Lunch Lady Used to Make

One of my all-time favorite comfort food meals growing up was the beef goulash served in my school cafeteria, which came with a slice of buttered white bread, and an ice-cold carton of milk. Little did I know that it wasn’t really goulash, but an Americanized version, invented, I’m guessing, to stretch a small amount of beef into enough food for a not so small family.

Real goulash is like a beef stew, and I’m pretty proud of this version we posted a while back, but while it’s a wonderful recipe in its own right, it just doesn’t hold the same place in my heart as this version. So, you can imagine my disappointment the first time I ordered beef goulash, and actually got beef goulash. Anyway, live and learn.

Not much can go wrong here, as long as you don’t under-cook, or horribly over-cook the macaroni. So, set your timer for 10 minutes, and start checking. We want the pasta very tender, but not falling apart. By the way, this goes by many names, including American Chop Suey, Chili Mac, Johnny Marzetti, and my personal favorite, Slumgullion. No matter what you call this, I really do hope you give it a try soon. Enjoy!

Ingredients for 6 portions:

1 tablespoon olive oil

1 large onion, diced

2 pounds ground beef

4 cloves garlic minced

2 generous teaspoons kosher salt, plus more to taste

1/2 teaspoon black pepper

cayenne to taste

2 tablespoons paprika

2 teaspoons dried Italian herbs (blend of oregano, thyme, rosemary, sage, parley, basil)

1 or 2 bay leaves

1 quart chicken broth

1 (15-ounce) can diced tomatoes

1 (24-ounce) jar prepared marinara sauce, rinsed with 1 cup water

2 tablespoons soy sauce

2 rounded cups elbow macaroni

1 packed cup shredded white cheddar cheese

Freshly chopped Italian parsley

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Pasta Fazoolander - So Good You'll Want to Take Off Your Underwear Without Removing Your Pants!

I realize that if you haven't seen the movie Zoolander, the title of this pasta e fagioli, aka pasta fazool, makes absolutely no sense. But, having recently seen someone perform the famous underwear extraction scene from the movie (see bonus video below), I just couldn't help myself.

So, is this hearty winter soup really so good you'd spontaneously attempt to remove your underwear without taking off your pants? Well, possibly, but you'd really have to love soup. Really love soup.

Regardless of whether you go Zoolander or not, no one will deny this is a super simple, very fast, and quite nutritional recipe. The addition of cheese tortellini in place of significantly less interesting macaroni, makes for an extra satisfying bowl of food.

As I say in the video, this is an answer to all the people who claim not having enough time to cook after a long day at work. This entire recipe, start to finish, takes about 30 minutes. And, if your excuse is you don't cook at all, well, this is a heck of a recipe to start with! It also happens to be the kind of dish you really want to be savoring on one of these chilly winter days. Enjoy!




Pasta Fazoolander (pasta e fagioli, pasta fazool) Ingredients:
1 1/2 tablespoon olive oil
1 teaspoon tomato paste
1-2 anchovy fillet
1 quart chicken, or vegetable broth
1 cup dry tortelinni
1 (15-oz) can white beans, drained
2 cups packed baby spinach, roughly chopped
salt and fresh ground black pepper to taste
red pepper flakes
parmesan cheese

View the complete recipe

Bonus Borderline-Inappropriate Zoolander Impersonation Video
The reason Zoolander was on the brain was this performance by Aubrey Huff at the San Francisco Giants' World Series parade. He went full Zoolander to remove his red "Rally Thong," the good luck charm he actually wore during the season (true story).

Potato Pesto Pizza - Hot Starch-on-Starch Action!

One of the cardinal sins of menu planning is putting two starches together on a plate. There are a few exceptions, like Thanksgiving stuffing and mashed potatoes, or potato and macaroni salad at the company picnic, but it's just not something that's usually done.

There have been stories of crazed chefs (redundant?) that have refused a customer's request for a side of rice because they had ordered pasta. That's why I've posted the extra bonus clip below. It's from the must-see movie Big Night. I've posted it here a long time ago, but I never get tired of it, and it's fitting for today's recipe.

Today's video recipe is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper (or screen), it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say? Enjoy!



Ingredients in order of appearance:
cornmeal on pan
stretch pizza dough to cover
pesto sauce to cover
4 roasted gold potatoes, sliced
salt and fresh ground black pepper to taste
parmesan to cover
6 oz fontina cheese
1/2 sliced red onion
more pesto dripped on top
4 oz feta cheese crumbled on top

Famous Scene from Big Night

You Can't Stop Zucchini, You Can Only Slow it Down

Very soon, if not already, you're going to be faced with one of summer's great dilemmas; what the hell am I going to do with all these zucchini?

Maybe they're from your garden, or possibly some sadistic neighbor's, but regardless of where they came from, there they sit on the counter, taunting you with their size and numbers.

While it will probably only put a small dent in your cache of courgettes, this recipe I posted last year is very simple and quite tasty. Enjoy!

Tuna Zucchini Elbow Pasta - It's Just Dinner

I almost didn't film this meal. Initially, it struck me as so mundane and unimpressive that I wasn't sure it would make a worthwhile video recipe. Then I remembered I'm an atypical Food Wishes fan. While it's getting harder and harder for me to impress myself, thankfully most of you remain fairly easy to impress.
I don't say that with condescension, but with envy. I have to remind myself that not everything I make has to be a "special." That it's okay to just cook, film, and post without a point, or an angle, or even a reason.This recipe is not impressive, it's not interesting, there are no new techniques, it doesn't remind me of any funny stories, and it certainly isn't going to win any beauty contests. I promised myself to never use the phrase, "it is what it is," but here, I really have no choice. It is what it is, and that's just dinner. Enjoy!




1 lb elbow macaroni
olive oil
3 cloves garlic, minced
6 large zucchini, 1/2-inch cubes
1 tsp salt
1/2 tsp hot pepper flakes
1 tsp dried Italian herbs (oregano, rosemary, thyme, etc., the usual suspects)
3 1/2 cups marinara sauce
1 1/2 cups water
12 oz tuna
Parmesan cheese

View the complete recipe

The Incredibly Simple Secret to Lump-Free Sauce

Outside of a few choice Black Eyed Peas videos, lumps are rarely associated with something good. When it comes to making sauces and gravies, nothing causes performance anxiety in an inexperienced cook like these malevolent masses. The good news is there's an incredibly simple way to prevent lumps.

Repeat after me, "Hot roux, cold milk, no lumps." That's it. As you'll see in the video, no matter how sloppy your sauce making techniques are, as long as your liquid is cold, and your roux is hot, lumps are almost impossible to create. Below the video, I've given the ingredients for the simple white sauce I used to illustrate my point. I turned mine into a beautiful macaroni and cheese, but this has so many other applications that mastery of its silky-smoothness is mandatory for any wannabe cook. Enjoy!



Ingredients:
3 cups whole milk
4 tablespoons butter
3 tablespoons flour
salt and cayenne pepper to taste
pinch of freshly grated nutmeg
1/2 teaspoon fresh thyme leaves

Edible Holiday Gift Special: Vegan Miracle Fudge!

I’m calling this “miracle fudge” for several reasons. First of all, the odds of me seeing a vegan fudge link on Twitter, and actually clicking on it, are roughly zero. That alone makes this video miraculous, but that cocoa, maple syrup, and coconut oil can combine to create something so pleasurable and fudge-like, also makes it worthy of the title.

Michele actually discovered the link on Twitter, and called my attention to it since she recognized the Tweeter as my friend, Stephanie Stiavetti aka @sstiavetti. Nothing against Ms. Stiavetti, but this still usually wouldn’t have been enough to tempt me, except that I heard mention of coconut oil.

This was significant because another friend, Ariyele Ressler, posted something called a "The Triple Luxe" on her YouTube channel (pictured here), which featured this fascinating fat. I was captivated by her delicious looking creation, and the coconut oil's butter-like properties, and told myself that I needed pick some up for experimentation.

Anyway, as a result of this perfect storm of social media synchronicity, I decided to check out her recipe, and it rocked. I did a bunch of tests, and even though you’re forfeiting some health benefits, I found the refined coconut oil worked better than the raw, extra-virgin style, if you want something closer to real chocolate fudge. The other key is to keep these in the freezer. They work at room temp, but the texture is much better cold.

The extra-virgin oil has a very pronounced coconut flavor, and seemed to not provide quite as firm a bite. Of course, I expect you to experiment and report back. As advertised, I think this would make a fun, and unique edible gift for the foodies on your holiday gift list. I hope you give this fudge recipe a try soon. Enjoy!

Bonus Holiday Gift Idea: 

Not only does Stephanie have great taste in vegan fudge recipes, she also writes cookbooks! I just received a copy of Melt: The Art of Macaroni and Cheese, which she co-authored with Garrett McCord, and it’s very well done. It’s getting rave reviews on Amazon, so if you’re still in shopping mode, go check it out.

Ingredients for about 2 dozen squares of Miracle Fudge:

1/2 cup really good unsweetened cocoa (I used this one)

1/2 cup real maple syrup

1/2 cup melted coconut oil

1/2 cup walnuts, chopped and lightly toasted

few drops of vanilla

pinch of salt

Notes:

- You can make this without the nuts, but make sure your oil is nice and warm, so the mixture is liquid enough to pour.

-  If the mixture gets too firm to work with, just place over a bowl of hot water until it melts.

Sausage Pasta Fazool (Pasta e Fagioli) – Perfect for “One of Those Days”

It’s not completely accurate to say this is my recipe for sausage pasta fazool, since I’ve probably never made this the same way twice, but that’s just the kind of dish it is. In fact, I rarely even make it on purpose, but rather as a way to use up leftover meat. Regardless of what you use, this is classic Italian-American comfort food at its finest.

Having said that, if you were going to make this intentionally, this particular array of ingredients does work quite well. Sausage is always a great choice for a sauce, since not only do we get our meat, we also get all the associated garlic, herbs, and spices for free.

Speaking of the herbs and spices, I went with “sweet” Italian, because I really like how the anise and fennel seeds work with the beans, but any variety of fresh or dried sausage can be used. So, don’t feel like you have to wait for “one of those days” before giving this a try. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 tablespoon olive oil

12 ounces sweet Italian sausage

1 rib celery, diced

1/2 yellow onion, chopped

3/4 cup dry macaroni

1/4 cup tomato paste

3 to 4 cups chicken broth, or as needed

salt and freshly ground black pepper to taste

red pepper flakes to taste

1/4 teaspoon dried oregano

3 cups chopped Swiss chard

1 (15-oz) can white beans, drained

grated Parmigiano-Reggiano cheese

Popping Off! A 2010 Vegas Uncork'd Recap with Top 10 "Best Bites" List

It's hard enough blogging about a long weekend in Las Vegas under normal circumstances, but try doing a proper recap after Vegas Uncork'd, a three-day wine and food festival featuring hundreds of delicious bites served by over 50 world-class chefs.

By all accounts, the 4th Annual Vegas Uncork'd, presented by Bon Appetit, was the biggest and best yet. This was my first Uncork'd, so I was curious to see if it could live up to all the pre-event hype. It did, and then some.

The weekend got off to a bubbly start with a VIP grand opening reception hosted by Bon Appétit's Editor in Chief, Barbara Fairchild, at miX on top of THEhotel. Master chef Alain Ducasse took a sabre to a bottle of Champagne with explosive results (see bonus video below!), and Uncork'd was officially underway. It was pure chefophile nirvana. "Chef of the Century," Joel Robuchon was joined by such culinary superstars as Bobby Flay, Hubert Keller, and Cat Cora, just to name a few of the headliners.

We also met Julie Murry, the CEO of Three Square, the official charity partner for Vegas Uncork'd. This event raises much-needed funds for Southern Nevada’s only food bank, and Julie couldn't say enough about how gracious the chefs were with their time and energy.

After the reception we had a behind the scenes tour of the various Masters' Series Dinners at Caesars Palace, hosted by Rao's, Bobby Flay's Mesa Grill, Restaurant Guy Savoy, and our final dinner destination, Bradley Ogden.

Watching all the various plates and platters going by, it was clear these chefs were not about to be outdone by each other. They understood what a special showcase this was, and the guests were the beneficiaries.

Day one came to a wonderful end with a sushi and sake celebration at the ultra-slick and very sexy Shibuya in the MGM Grand. If it's possible for something to be decadent and demure at the same time, this was.

As several lovely young ladies danced on the bar in furry white bikinis to the Black Eyed Peas greatest hits, revelers snacked on oysters and sushi, washed down with a seemingly endless variety of sake.

Day two started with a very special Masters' Series Lunch hosted by Bon Appetit's Barbara Fairchild, and featured the one and only Wolfgang Puck showing off his considerable skills at CUT in The Palazzo. It was a magnificent meal, prepared by a chef still very much on top of his game.

Then it was off to Cocktails and Cuisine at the Wynnn/Encore. Bon Appétit's Steve Olson, the Wynn's Patricia Richards, and the Michael Jordon of modern mixologists, Tony Abou-Ganim, demonstrated five amazing, Italian-inspired cocktails, which were each paired with beautiful bites from chefs James Benson and Theo Schoenegger. The event started off with perfectly made white peach bellinis, and just kept getting better.

As great as the Puck lunch and Cocktails and Cuisine were, the highlight of day two had to be the epic Grand Tasting, held at the Garden of the Gods Pool in Caesars Palace. Fifty of the city's top restaurants set up stations around the glistening pool, most also featuring their star chef right alongside to explain what was being served, as well as to pose for pictures and soak up the admiration of the giddy crowd.

There really were too many outstanding bites and sips to name, and I can say with all sincerity that this event alone is reason enough to attend Uncork'd. Had a statue of Bacchus suddenly come to life, and took a stroll around the pool, I can't help but think he would have been very impressed.

The night ended with the Celebrity Chef Blackjack Tournament, held poolside at the Encore. It was so interesting to watch the chefs (a competitive breed by nature) interact with each other, feigning cordiality, while trying their best to crush each other and take the prize. Paul Bartolotta, chef at Bartolotta Ristorante Di Mare, and suspected card counter, won for the third year in a row.

While the night officially ended with the blackjack tournament, it unofficially ended way too late at the properties signature nightclub, XS. Besides a few people mistaking me for an undercover cop, it was a great time, and a lot of fun partying with fellow food bloggers, Sara (aka Average Betty), Mark (aka No Recipes), and Mika (aka Food Fashionista). One tip to anyone organizing a food and wine event – invite lots of food bloggers to cover – trust me on this.

While day two seemed like a very tough act to follow, day three turned out to be just as much fun. I attended Culinary Theater: All the Kitchen’s a Stage, which featured a sort of Top Chef Masters rematch between Rick Moonen, Hubert Keller, and Susan Feniger.

The event took place at Moonen’s RM Seafood in the Mandalay Bay. He attempted to redeem himself with another go at what he calls, “Moon Doggies.” These spicy shrimp mousse corndogs were not a hit with the judges on TCM, but the chef showed everyone, when given enough time to properly prepare them, how delicious they really were.

Hubert Keller was up next and did his famous lobster macaroni and cheese. If you're a fan of the show, you may remember him having to use a dorm room shower to drain the pasta. I'm happy to report a regular sink was used this time, and it was as rich and tasty as you'd imagine.

Lastly, Susan Feniger from the Border Grill, made a beautiful ceviche, served on crunchy, fried plantain chips. It also happened to be Feniger's birthday, and the other chefs led the room in a spirited rendition of Happy Birthday. In true chef fraternity style, she was toasted with cold beer and warm, gratuitous kidding.

I have to give a shout out to Bon Appetit's Andrew Knowlton, who hosted the event. In addition to somehow keeping the proceedings on track (no easy feet with those three personalities on the same stage), Knowlton also went above and beyond the call of duty; personally making sure all the guests at this standing-room-only event got to taste all the dishes.

It was refreshing to see, and I noticed VIP's from Bon Appetit and Uncork'd shoulder-to-shoulder all weekend with guests and chefs alike, making sure everyone was taken care of and having a good time. It's that type of culinary camaraderie that's at the heart of Uncork'd's success.

The last formal meal of the weekend was an amazing dinner at Chef Michael Mina's StripSteak in the Mandalay Bay. This is a gorgeous, modern American steakhouse, and the food was truly exceptional.

Any restaurant that starts each table out with a complimentary order of duck fat fried potatoes is clearly showing they know what the hell they're doing.

Uncork'd ended around the pool at the Palazzo with Crushed: Wine That Rocks. In addition to the usual stellar food and drink, and wall-to-wall culinary celebs, this event featured restaurateur and winemaker, Joe Bastianich who sat in with the band Six Foot Nurse. Also on stage was Scott Ian of Anthrax, who sports the best rock-n-roll beard since ZZ Top.

I got there very late, and after three days of non-stop eating and drinking, my only real goal was to not fall in the pool. As I sipped my last Stella in the warm, dry breeze, listening to the band finish with a stirring Led Zeppelin medley, two thoughts came to mind… how much more I enjoyed music before autotune was invented, and what a truly fantastic weekend of food and drink this had been.

Thanks to Bon Appetit, Las Vegas Convention and Visitors Authority, R&R Partners, and everyone else involved with Vegas Uncork'd. It was every bit as much fun as I'd heard, and I can’t wait for the next one. Cheers!


It sure wasn't easy, but here's a list of my…
2010 Vegas Uncork'd Top 10 "Best Bites"

Herbert Keller's Crab Salad Crostini Over Green Gazpacho

Whenever I'm at one of these tastings, I employ a simple strategy. I first visit the chefs that don't have anything to prove. Chefs like Herbert Keller from Fleur De Lys. Nothing wrecks a great bite of food like trying too hard.



This brilliant pairing consisted of a simple, but perfect crab salad crostini sitting on top of a shot glass of green gazpacho. The iced-out presentation kept the soup frosty, and made the whole station glow. Speaking of glowing, Chef Keller is pictured here with well-known San Francisco foodie, my wife, the lovely Michele Manfredi.



I was pretty impressed as soon as I crunched into the crostini, but after I chased it with the vibrant soup, getting the full effect, I actually closed my eyes and smiled. I repeated that procedure three more times.




Duck Fat Fries Trio at StripSteak

If you ever find yourself in some sort of high-stakes French fry contest, do yourself a favor and procure some duck fat. This trio of perfectly crisp fries (which I believe were paprika-dusted, garlic, and herb-flecked) were served with housemade ketchup, creamy truffle dip, and barbecue sauce. StripSteak starts each table off with this steakhouse-sized version of an amuse bouche. Talk about a great first impression. Yes, they had me at "duck fat fried."

This was just one small part of an epic meal we enjoyed, which included some of the most delicious steaks and side dishes in recent memory, like this gorgeous Caesar served with olive dressing and white anchovies. I enjoyed a perfectly prepared Kansas City strip steak, over which I spread roasted bone marrow and seared foie gras. Hey, I was trying to make the fries jealous.

Wolfgang Puck's Banana Cream Heaven

Since I'm not really a dessert person at heart, it takes an extra special preparation to pique my interest, let alone make it on a 'best bites' list. This was some kind of special. Banana ice cream, banana custard, crispy crust, topped with baby banana brulee – it was a light yellow block of pure inspiration.

Paul Bartolotta's Pesce In Crostate Di Sale Profumato

One of the most sought after events at Uncork'd is the All-Star Interactive Luncheon. Held at the Wynn/Encore, guests were able to cook along with three of the resort's top chefs; David Walzog, Alex Stratta (see risotto below), and Paul Bartolotta. It was Bartolotta's whole fish baked in salt that brought the whole room to its knees (a few guests, literally).

The coarse salt was laced with copious amounts of star anise, fennel pollen, and citrus, then bound with egg whites. The fish was roasted, and when that salt crust was cracked off, the succulence of the fish underneath was stunning.



It was one of those things you eat that leaves you questioning why you would ever cook that particular food any other way. I will be doing a video on this magical technique soon, so stay tuned for that.


Bradley Ogden's Roasted Petaluma Free Range Chicken with Butter Roasted Spring Onions, Poached Egg, and Chorizo

It takes a certain amount of courage to do a plate of food like this. There is no built in excuse for failure, like the chef was trying some exotic new flavor combinations. The only way this works is if every component is done just right.

The chicken must be seared crisp on the outside, moist and juicy inside. The chorizo well cooked, but not dry. The poached egg's yolk must be tranformed into a hot, thick, golden sauce – the cook that did this had about a 20 second window for perfection. This choice is dedicated to that cook, and the chef that taught him.

Alex Stratta's Interactive Sweet Pea Risotto

It's not everyday you get to enjoy a perfect risotto prepared table side. But what made this one even more enjoyable was the fact it was stirred into submission by my friend, and fellow reporter Sara.

At the All-Star Interactive Luncheon, each table of eight came with a chef and cooking station, and a volunteer would be selected to come over to make the course. What you see here, compliments of chef Stratta, is an exceptionally delicious, sweet pea risotto with wild mushrooms, and more than a touch of Parmigiano-Reggiano, butter, and cream.

The women they call Average Betty on the internet, claimed this was the first risotto she'd ever made. It was so good I'm questioning her claim, and offering a $100 reward for pictures of her making a risotto.

Wolfgang Puck's White Asparagus Salad

I'm not sure how many "best bites" lists this simple salad will make, but I loved everything about it. It was such a handsome plate, delicate, yet masculine enough to hold its own on any steakhouse menu. The dressing was spot on, the tempretures optimal, and most impressively, the thick asparagus spears were cooked to absolute perfection – firm, tender, and creamy.

Cat Cora's Lamb Sliders

This is kind of an ironic choice, since I'm so quick to make fun of the sliderization of America, which is now reaching ridiculous new heights. This little grilled lamb and olive burger was no joke. Expertly cooked and super flavorful, it came with a tangy, creamy garlic sauce.



It was paired with a blueberry cocktail that worked very nicely, much to my surprise. There is no real way to explain why it worked, so I'll give you the standard Sin City answer, "It's Vegas, baby!"

By the way, Cat Cora was unanimous choice for nicest chef at the event. She is a font of positive culinary energy, and never once did I see someone standing next to her who wasn't smiling. Also, if you're ever looking for her in a casino, head towards the "Wheel of Fortune" slot machines. I'm just saying.

Bobby Flay on the Half Shell

There may have been chefs with more stars, or longer resumes, but no one stopped a room like Bobby Flay. When Flay walked in, conversations stopped and the attention quickly redirected. Which was exactly what was supposed to happen. Guests with champagne in one hand and something delicious in the other, soaked it all in.

Bobby, as we call him in Vegas, served a lovely sea scallop "crudo" with red pepper, charred corn and avocado relish. I thought this really captured the chef's culinary point of view. It was bold, flavorful, and like it's creator, showed a measure of swagger.

Benson and Schoenegger's Brasato di Vitello with Kobe Beef and White Asparagus

This amazing braised veal bite, topped with a buttery slice of perfectly marbeled Kobe was the last savory course at the Cocktails and Cuisine event. Bon Appétit's Steve Olson created a cocktail called the La Buona Vita – an extremely potent blend of tequila, Mezcal, and vermouth – to pair with the decadent dish.

The drink was ready just before the food was severed, and as people sipped, waiting happily, more than a few twisted smiles appeared. Olson made note, and said that we would be pleasantly surprised how much the drink's character would change, once enjoyed along with the rich meats. He was right on – when sipped after a forkful of this dynamic duo, the cocktail smoothed out beautifully. This was my favorite bite of the event!

Bonus Video Coverage: Day One
Here are a few video clips and some images capturing the sights and sounds of day one. Stay tuned for more!



FTC Blogger Disclaimer: I was invited to cover this event as part of the Vegas Uncork'd press group. My trip was made possible by R&R Partners, and the Las Vegas Convention and Visitors Authority.