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In this special Spotlight video feature, we follow Into the Soup contributor Julie Fiedler to the American Culinary Federation Western Regional Student Chef of the Year Competition. If you want to see what true culinary competitions are all about, check out this great 10min video. This is one of our best. Click the screen to start.
Mill Avenue is the place to be and be seen on a Friday afternoon. College-aged students are sitting outside enjoying a few beers after a long week of classes. Street performers are setting up shop on corners in preparation for an evening of entertaining the inebriated masses as they hop from bar to bar. Good-looking servers are rolling out space heaters to make patio-seating more comfortable. It’s a hip and inviting scene—the perfect setting for new restaurant concepts, or in the case of Julian Wright, a few new restaurant concepts.
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This week, Heidi is joined by Chef Christopher Gross of Christopher's Restaurant and Crush Lounge. Watch them make Sous Vide Lamb with Confit Nicoise (mini-ratatouille) and potato puffs, plus get Chef Christopher's secret formula for thebest homemade "Pringles."
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This week Heidi is joined by Chef Armando De Hoyos and Tequila Goddess, Danielle Griffin from La Hacienda at the Fairmont Princess Resort in Scottsdale. Danielle introduces Heidi to some awesome tequilas, while Chef Armando De Hoyos cooks up the perfect chaser: Shrimp in Chipotle Cream Sauce. Three's a party...er fiesta?
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This week on into the Soup TV, Heidi is joined by Jason from Village Coffee Roastery (click on the link for contact information) who demonstrates that coffee is good for more than just sippin'.
