Beyond the Dish.TV

This week Chef Sara Jenkins of Porchetta in The East Village, NYC, joins Beyond the Dish and serves up an amazing, and we mean amazing, Porchetta (pork) sandwich at her cozy restaurant in the East Village of NYC. Join Steve as he hears her tell tales of learning her love of food while living in Italy and honing her skills as she traveled to become the Porchetta Sandwich Queen. Then scoot with them to The Meat Market in Brooklyn for some awesome butcher talk.

Guten Tag! Follow host Stephen Fried while he visits with Michelin Star Chef Kurt Gutenbrunner, KG B while we go beyond the dish and learn about both the history of Wiener Schnitzel and how to make it. We visit Frank the butcher and owner of Ottomanelli & Sons on Bleeker St Greenwich Village, NYC, the oldest butcher in NYC, as he shows us what cuts to buy , how to butterfly the veal and then come back to the kitchen of Wallse, and learn how to prepare the dish, what to serve with it and how you too can become a Michelin star chefor at least pretend to be one. WOW! your friends and family as you learn this easy and fabulous Austrian classic. His restaurants include Wallse, Café Sabarsky, Blau Gans, The Upholstery Store and Bier Gartan at the Standard Hotel.

Chef Michael Anthony, executive chef at Gramercy Tavern, visits with Stephen as they scour The Union Square Green Market for the freshest produce, all locally grown. One of the great things about the market is you get to rub elbows with the people who raise the pigs, cattle, lamb, potatoes, cabbages and other local products. Chef Anthony is a true locavore and has become an evangelist for cooking and buying local and seasonal ingredients. Watch Chef Anthony as he discusses the “nose to tail” methods, using all parts of the animal for various dishes. We will show you how to stuff Kielbasa (or sausages), tie them, and what to serve with them so you too can serve a perfectly balanced and harmonious dish, all with local ingredients.

Brazilian Cooking Baby! with Chef Marco Moreira of Tocqueville in NYC. Watch the master prep a fantástico dish that is seared on 1 side and raw on the other, and put together a truly Brazilian dish with a Farofa, a toasted manioc flour mixture. Goze!!!

Chef Bill Telepan of his oddly named restaurant ‘Telepan’ (see the connection) rides with Beyond the Dish and takes us to Union Square Market for some fresh ramps that will be included in his Hungarian home cooked favorite -Perogies. Watch how to make this easy and flavorful dish with chef at his restaurant on the Upper West Side of Manhattan.

Steve joins Chef Jason Hall from Gotham Bar & Grill as they walk the streets of Alphabet City in lower Manhattan, and shop at one of the most aromatic and unique food shops in the city known as S.O.S. Chefs, to pick up some fresh Morels (mushrooms) for one of Jason’s signature dishes; a roasted Halibut in a delicate cream sauce. And if you think you’ve seen Halibut wait til you see the size of the one Jason & Steve prepare. Probably the second largest Halibut we have ever seen.

Steve enjoys a day with Chef Marc Spitzer of Bond St. as they take a tour of Marc’s favorite Asian market in the East Village to pick up the items for a favorite dish; Salmon En Papiollte. Then they take a shaky ride on Steve’s vespa to the Bond St. restaurant, on, you guessed it – Bond St., to prepare this parchment paper classic.

Whoa Mexico! Well this may be as close as you get in NYC at the 3 different locations for Nick Cervera’s & Lupe Elizalde’s Mole’ Restaurants. Go for the food but make sure to wash it down with one of their signature Margaritas.

Chào anh! Come in, pull up a chair, and let us take you Beyond the Dish. Learn how to make a couple of wonderful and easy Vietnamese dishes from Chef Michael Bao Huynh, NYs most prolific Vietnamese chef and restaurateur. See which markets in China Town have all the ingredients for clams in beer w chilies, lemon grass and garlic, and how to make a clay pot shrimp and fish stew. All in under 15 minutes, and very cost conscious as well. His restaurants include Bar Bao, O Bao, Bir Garden and Baogette