Adrianne Calvo on the Culinary Scene and Launching New Restaurant Cracked

On this episode of The Barron Report, host Paul Barron chats with acclaimed celebrity chef, author, and restaurateur Adrianne Calvo. Calvo opened her first restaurant, Chef Adrianne’s Vineyard Restaurant and Wine Bar, in Miami in 2007, and is opening a fast casual restaurant, Cracked, this month. She has competed in Chopped and Beat Bobby Flay, had her dishes featured in Gourmet and Bon Appétit, and she regularly appears on NBC's 6 In the Mix every Thursday. Barron and Calvo discuss keeping things fresh, building a menu, and the unique struggles women face in the culinary industry.

For Calvo, real estate is always “second on the list to your product.” Having made her first restaurant—located in a strip mall—a success, and started Cracked as an artisan-driven chef sandwich food truck, she argues that location is not everything. Having a compelling brand and consistent flavor is key. “People will drive as long as it’s a good product.”

Calvo notes that her experience is uncommon to most female chefs because she owns her business. Many women struggle to rise and are quietly, but swiftly blacklisted from the industry if they have a family. Even those who do rise have to struggle with the gender pay gap and earn less than a man for the same work.

“It’s a delicate dance, the restaurant industry,” says Calvo. “I was researching how many executive chefs are women in hotels. There’s a handful in America. They can’t go up the ladder. Men are at the top of the chain.”

Calvo does not think the industry is without hope. “Roles are changing,” she notes. Men are beginning to share the load of taking care of a family. However, as Calvo adds, “It’s not going to start in the kitchens of hotels—it has to start in society as a whole.”

Check out the podcast above to learn more about the Cracked menu, crafting a “league of exceptional chefs,” and her advice for the next generation of chefs. And if you would like to keep listening, check out The Barron Report podcast on iTunes Now!

Research by:

Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


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Recipes from Celebrity Chef and Foodable Host Adrianne Calvo's New Cookbook "The A-List"

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In this episode of Foodable's Smart Kitchen and Bar, Chef Adrianne walks us through a couple of her favorite recipes from her soon to be released cookbook, "The A-List".

Chef Adrianne is a friend and host at Foodable Network, appearing on several of our shows. She is the author of four cookbooks, most recently "#MaximumFlavorSocial" and "Play with Fire" and hosts her weekly Maximum Flavor segments on NBC 6, South Florida. She is the Chef and owner of the lauded Chef Adrianne's Vineyard Restaurant and Wine Bar located in Miami, Florida.

With all this going on Chef Adrianne still found time to produce her fifth cookbook.  Her new cookbook, "The A-List" is comprised of some of those critically acclaimed dishes from different events, competitions, television appearances, and more. Each recipe has a story behind it and gives us a peek into a chef's thought process when creating winning culinary experiences.

So, join us as Chef Adrianne tells the tale of two of her favorite recipes from her new cookbook, "The A-list". 
 

The A-List - Miso Marinated Chicken Drumsticks + Maple Horseradish Pomegranate Glaze Recipe: 

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Ingredients:
4 free-range chicken drumsticks
1 tablespoon miso paste
1 tablespoon light soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon honey
1 tablespoon rice wine vinegar
1 cup water
1/4 cup pure maple syrup
1 teaspoon horseradish
1 tablespoon pomegranate seeds
Minced chives and pomegranate seeds, to garnish

Directions:
In a mixing bowl, whisk together miso paste, soy sauce, garlic, ginger, honey, rice wine vinegar, and water to make a marinade. Place the drumsticks in the marinade and refrigerate for 4-6 hours. Preheat the oven to 400 degrees F. Remove the drumsticks from the marinade and pat dry. Place on a nonstick baking sheet and cook for 15-17 minutes. Meanwhile, in a small saucepan, cook maple syrup, horseradish, and pomegranate seeds over medium-high heat until thickened slightly, about 5-10 minutes. Add the glaze to a medium bowl and toss the drumsticks in the glaze and return to the oven for another 5 minutes to allow the glaze to adhere to the chicken. To serve, garnish with pomegranate seeds and chives.

The A-List - Garlic Lemon Butter Steamed Artichoke and Farro Recipe: 

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Ingredients:
1 artichoke
1/4 cup butter, unsalted
1 tablespoon garlic, minced
1/4 cup white wine
1 tablespoon lemon
1 teaspoon parsley, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon thyme, pulled from stem
kosher salt and pepper, to taste
1 cup farro, cooked
1/2 lemon for finishing

Directions:
Cut the stem of artichoke and trim off the top. Cut away first outside row of artichoke leaves.
Place artichoke in the steamer and cook for 25 minutes. Steam artichoke until a knife pierces base easily. In a large pot, add butter and garlic. Cook for 3-4 minutes over medium-high heat. Add the artichoke. Add wine and lemon juice. Cook for another 3 minutes. Add parsley, crushed pepper, and thyme.  Cover with lid and cook for 5 more minutes. Season to taste with salt and pepper. Add cooked farro. To plate, remove the artichoke from the pot and onto a plate. Spoon extra sauce all over artichoke and in between leaves. Make sure farro is spread evenly throughout the artichoke. Spritz with lemon juice.

 
 

Dark Dining

In this episode of Food as a Lifestyle, brought to you by the Foodable Network, we bring you to one of Chef Adrianne's monthly Dark Dining nights, where she takes her dining guests on a journey of the senses by blindfolding them while they eat each dish. On this specific event, 100% of the ticket profits went to the Live Like Bella Foundation for childhood cancer. Watch the full episode to get a visual taste of guests getting a delicious sensory overload and to see the behind the scenes kitchen prep.

Beach Pop-up, Powered by Social Media

In this episode of Food as a Lifestyle, brought to you by the Foodable Network, Chef Adrianne sets up a pop-up Panda Kitchen and Bath to test some potential recipes, that will be featured in her up-coming cook book. This is not a typical cook book, so the lucky tasters are tested to see how they like the recipes, but also how they use social media to share their food experience! Watch the full episode, to see how Team Adrianne prepares the dishes in an organized chaos fashion, as always.

Kitchen Kreative

In this episode of Food as a Lifestyle, brought to you by the Foodable Network, Chef Adrianne heads to the Ritz-Carlton in Miami Beach for local chef-off event "Kitchen Kreative." Watch the full episode as we follow Team Adrianne throughout the day and experience, firsthand, how much time and work goes into prepping for an event like this – even with an empty kitchen with no utensils!