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Meatless Monday: Meat-Lover Michael Symon Goes Meatless (Sometimes)

michael symon

The meat chef goes veg . . . sometimes.

Chef Michael Symon, restauranteur, host of Symon’s Suppers, Cook Like an Iron Chef and ABC’s The Chew, and wearer of an “Eat More Meat” t-shirt (for real; take a look) has a new message: Eat more vegetables.

Chef Symon, who tops even ice cream with bacon, hosted an event at the recent Food & Wine Classic in Aspen on Meatless Mondays, and in January, shared his favorite meat-free recipes on a special Meatless Monday episode of The Chew. So is this meat man turning veg man? Not really. But even the most passionate meat-lovers need a break. “Life is about moderation, ” he tells Peggy Neu of the Meatless Monday campaign. “Even if I’m having beef for dinner, it’s probably going to be a 3-4oz portion with heaps and heaps of vegetables.” One day a week, sometimes Mondays, sometimes not, he cuts out meat to give his body  “time to do what it needs to do. ”

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Thirsty Thursday: Relax with a Gin Fizz

Gin Fizz

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Building off the defining features of a classic fizz — acidic juice and carbonated water —  Michael Symon makes a cocktail that’s as refreshing as it is majestic. Lemon and lime juice, along with orange flower water infuse each sip with a citrus-sparked tang, while hints of vanilla extract help keep the acid in check. What really sets this exotic sip over the edge, though, is the inclusion of egg whites and half and half, leaving each mouthful silky smooth as it goes down.

Celebrate the onset of warmer weather and longer days with Michael’s unique Gin Fizz.

Bottoms up, folks.

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