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.

 
 

Award Winning Chefs Jeff McInnis and Janine Booth Return to Miami with Stiltsville Fish Bar

Award Winning Chefs Jeff McInnis and Janine Booth Return to Miami with Stiltsville Fish Bar
  • Check out Stiltsville Fish Bar and Other Great Restaurants on Miami’s Top 25.

  • Focused on Everything Local, Jeff McInnis and Janine Booth bring a Neighborhood Feel to South Beach with Stiltsville Fish Bar.

In this episode of Table 42, we visit Stiltsville Fish Bar and meet Chefs Janine Booth and Jeff McInnis. The chef couple met on the line at Gigi’s in Midtown Miami before opening up the critically acclaimed Root and Bone in NYC. Their newest venture, Stiltsville Fish Bar, opened in 2018 and has quickly become one of the most talked about new concepts in South Florida, ranking in Foodable's Top 25 just a few weeks after opening. Inspired by Chef Jeff McInnis’s childhood, growing up fishing in Niceville Florida, Stiltsville Fish Bar is a neighborhood restaurant focusing on bringing locals a hometown feel complete with great food and Key West inspired cocktails.

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Foodable Labs Releases Miami's Top 25 Restaurant List

Foodable Labs Releases Miami's Top 25 Restaurant List

Hey there Miami! Did you miss us?

Foodable Labs is back to share the updated Miami Top 25 list. This compilation is based on a large consumer sample set and it has provided us with an exciting restaurant list that features 17 new spots to check-out.

What is great about Miami is the fact that it has something for every palate.

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Gusto 101’s Chef Zennoni Menu Offers Something For Everyone

Video Produced by Vanessa C. Rodriguez

Toronto is arguably one of Canada’s top foodie cities. Having 10 Torontonian restaurants listed in our Top 25 list alone, it’s not hard to believe why restaurateurs place such importance on not only its food, but architecture and restaurant experience as a whole, to stay ahead in the competitive market.

That is the case for: Gusto 101— a five-year-old restaurant located in the heart of downtown Toronto, which serves up modern takes on Southern Italian cuisine. The casual eatery was born inside a repurposed garage, featuring concrete, metals and an overall industrial look to the space.

“The Gusto design... Janet has quite the eye for that... it did win international design awards…,” said Gusto 101’s Executive Chef, Elio Zennoni, who was referring to Janet Zuccarini, Gusto 101’s owner, and the Hospitality Design Award the restaurant and Munge Leung interior design firm won back in 2013 in the casual restaurant category.

The space also features a retractable glass roof for the rooftop dining area that was allows Gusto 101 to provide a patio experience to its guests year round, especially during the fall and winter months.

To complement the innovative restaurant design, Gusto 101 is equipped with a tech forward kitchen which Chef Zennoni, who has been cooking for over 20 years now, notes it is something that appealed to him from the beginning.

“[This is] probably one of the most high-tech kitchens I’ve ever worked in. We have a full-induction burners, combi oven, so on and so forth…It’s at the top of the level of, as far as, the future of kitchens, and the future of restaurant design...,” says Zennoni.

Chef Zennoni, who was first introduced to international cuisine through shows like Wok with Yan and Pasquale’s Kitchen Express, likes to keep the Gusto 101 menu light, fresh and accessible. The menu features creative salads, pasta (which they prepare in-house), flatbread pizza, grilled detailed dishes and sweet desserts. Their goal is to provide plenty of options, something for everyone who visits.

In this Table 42 Vignette, Chef Zennoni demonstrates for us Gusto 101’s signature dish: a Tuscan Wood Fired Grill Pollo with grilled chicken, butternut squash puree, farro pickled radicchio, toasted hazelnuts.

He begins by first preparing a butternut squash puree with shallots, nutmeg and cream butter. After, he sautés some farro with pickled radicchio. The dish also carries toasted hazelnuts which are rolled on a flat surface to break off its dark brown skin and later are tossed in olive oil.

The chicken breast is lathered in olive oil and brine made out of salt, clove, garlic and fresh herbs. Then it is grilled and later sliced on a bias, or roughly 45 degree angle, “to fold it in on itself just so it looks like a chicken sitting in it’s own nest.”

After plating the beautifully prepared dish, Chef Zennoni adds the last touch --- a dash of Maldon sea salt flakes.

Watch the episode to learn more!