Tune into Reinventing the Meal this Sunday at 8pm ET with Chef Richard Blais. Join Blais as he seeks out unique purveyors, off-the-beaten-path ethnic kitchens & “wild card” foodie spots, collecting ingredients and insight as he goes.
Chef Richard Blais, winner of Top Chef: All Stars, goes from source to table across California before bringing the ingredients back into the kitchen to “reinvent” a meal.
He begins his journey of culinary discovery by seeking out fresh oysters from Tomales Bay in Marin County, Calif. Blais likes his oysters raw and as fresh as can be, and it doesn’t get fresher than eating one straight out of the bay.
Next, he visits Soul Food Farms in Vacaville, Calif., to get farm-fresh chickens and eggs. Then he heads to The Epicurean Connection in Sonoma, Calif., to learn the secrets of artisanal cheese making. His next stop is Little City Gardens, which offers some of the freshest produce in San Francisco.
After collecting his ingredients, it’s time to get a lesson from an expert. Blais pays a visit to the home of Veena N.K., a “Tiffin Lady” who caters authentic Southern Indian meals. Veena instructs Blais on the secrets of Indian spices – and gives him spices and yogurt to use in his meal.
Inspired by the farm-fresh ingredients and what he learned in Veena’s kitchen, Blais “reinvents” a traditional Indian menu by hosting a dinner party for the organizers of the 3rd I South Asian Film Festival.
The menu includes:
• Oysters with Pickled Asian Pear Mignonette and Gingered Yogurt “Pearls”
• Roti Crepes with Ricotta Cream Cheese, Roasted Apple Chutney and Pickled Radish
• Cast Iron Tandoori Chicken with Curry Leaf Kale and Garam Masala Braised Chickpeas
• Curried Cauliflower and Potato Salad with Cilantro Emulsion
• Raita Ice Cream with Indian Pistachio Brittle
Be sure to tune into Reinventing the Meal this Sunday at 8pm ET.
This is so exciting. Ever since I saw him on Top Chef, I was hoping one day he'd have his own show. Can't wait to tune in on Sunday.
Come see what I did with leftover Mashed Potatoes. http://www.becauseofmadalene.com/2012/03/mashed-p…
Christina
It was a great show! I just finished watching! I love Richard and really enjoyed his cooking style. Can't wait to see more episodes! He belongs on TV and I hope this series really takes off!
Watching this show last night made me hungry for Indian food… and I've never had it before.. lol! Great show!
Finally Blais is back. Love Richard can't wait!
Loved the show. The recipes look so delicious. Looking forward to more!
The show was great. He is a delight and my husband and I felt we learned some new ideas and technics too. Hope there will be MORE. Thanks.
I thought it was very good. I liked how you brought in the regional producers and showed the farm-to-table, the simplified molecular gastronomy in a residential kitchen.
I really liked the CO2 in the ice cream. Totally want to do that.
I agree with Jay Caldwell's review, it was very good. The word artisan comes to mind, from the local food purveyors, to the expert in a specific cultural cuisine, to the host/chef of the show, Richard… it was really well done. Richard may currently be the most talented chef on TV (if we aren't counting the PBS crew: Hubert Keller, Ming Tsai, Rick Bayless, etc.). He has the culinary chops but also remains "approachable". I think it would be interesting to see/hear how his training at top restaurants (El Bulli, The French Laundry, Daniel) influences his culinary vision.
Pls put this on demand with comcast since we don't get the cooking channel.
I am in awe of Richard, and was totally looking forward to "Reinventing the Meal"! I thought the camera work and lighting were stunning. Great color, great onscreen graphics and titles. My complaint…
The whole premise and setup are totally implausible!
Are we to believe that Richard REALLY traveled from Tomales Bay to Vacaville to Sonoma, etc. in a single day?
Richard REALLY has a S.F. loft conveniently decorated with Indian items (framed Indian flag, etc.)?
Richard REALLY happens to be best friends with the staff of the 3rd I South Asian Film Festival?
Please give us a simple theme or scenario… such as chef Richard Blais travels to various cities to explore regional food purveyors, markets, etc. that have the products for a style of cuisine that Richard is interested in exploring.
Cheers
Watched the show last night, I had had DVR'ed last Sunday. Great show and found it to be very inspiring! I have liked Richard since the Top Chef days, glad to see he has this show. He knows his stuff and seems to have a great personality. Can't wait to see more eposides!
What is the name of the savory umami spice used in the Cast Iron Tandoori Chicken? It looks like a white power. Sounds like ass saa pha tee taa. What is the correct spelling and where do you get it?
It is Asafoetida Powder. I am pretty sure it is only available in Indian Markets. It is quite pungent. it is sold in small white plastic bottles similar to a asprin bottle.
I was also very impressed. Since Top Chef, I've been a fan of his but am still amazed how comfortable he seemed in front of the camera. I know its a taped show but really well done. I especially like how he blended well done fundamental techniques that would impress professionals with making the show feel geared towards the home cook. By being a little self deprecating and naive to some things he "learned" on the show, it made him more approachable to me as a viewer – unlike so many of today's celebrity chefs that seem to know everything when on camera. I believe a star is born. Hope to see more of him, and not sitting at a judge's table somewhere.
This is a very refreshing show to watch. Really ignited my passion to try out new recipes aside from my forte of roast chicken recipes.
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