Chat Chow TV

  1. Pilar Alexander
    Contributed by Julio Cabrera

    • 2oz Papa's Pilar dark rum
    • 1oz White crème de cacao
    • 1oz Heavy cream
    • Fresh nutmeg

    Combine ingredients into shaker with ice, then strain into a coupe glass. Grate fresh nutmeg on top.

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  3. Pasion del Cielo, located in the heart of Coral Gables, is on a mission to provide its customers with a completely unique coffee experience. Chat Chow TV met with the Pasion del Cielo's operations director Fernanada Salinas to learn about the shop and its interesting selections.

    What sets this four-year-old coffee shop apart from others is its diverse amount of coffee choices. Pasion del Cielo carries 11 different varieties of organic coffee beans, which are carefully selected from some of the world’s most exotic countries. When ordering guests can also see a comparative chart that describes the levels of aroma, flavor, body and acidity in each coffee. In addition to the wide range of coffee choices the shop also serves up pastries, sandwiches, wraps, salads and different sweets.

    If guests enjoy the coffee, they can buy the coffee beans in-store to use at home or order them online at the Pasion del Cielo website. Syrups, mugs, and even artwork can also be purchased on their site and shipped throughout the country.

    Decorating the shop's walls is a rotating collection of artwork. Pasion del Cielo enjoys supporting the local art community by hosting an “artist of the month,” where each month they choose a different South Florida based artist to exhibit their artwork on the walls of the store in order to help them gain exposure in the area.

    Wonder what Salinas favorite coffee bean is? Or how Pasion del Cielo’s coffee can be compared to wine? Find out all that and more in the video above.

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  4. Located in the W Hotel Los Angeles in LA’s Westwood Village, NineThirty Restaurant brings modern American cuisine with global influences to locals and visitors alike. At the helm of the restaurant is Executive Chef Dakota Weiss who made a name for herself in 2011 on Bravo’s “Top Chef Texas.” Chat Chow TV sat down with Weiss to learn more about the restaurant, some of her favorite dishes and her popular popcorn venture.

    Weiss notes that she used to consider cooking, “opening up a box of Kraft Macaroni and Cheese,” and has come a long way since then. She now experiments with food and has become much more adventurous with her dishes - but says her parents still jokingly give her a box of macaroni and cheese for every birthday.

    At NineThirty the menu changes with the season but some of her favorite dishes include the Drunken Mussels and Squash Carpaccio. Her surprise hit, though, has been her popcorn. Weiss served the popcorn during her Valentine’s Day dinner this year and it was so popular with the guests that many asked where they could buy it so she started “Pop Parlor” to sell her unique popcorn creations.

    Curious about how her time on “Top Chef” was? Or what she plans to serve on the restaurant’s Thanksgiving Day menu? Find out all that and more in the video above.

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  5. As Angeleno foodies, we've crawled all over the sprawl that is our hometown, exploring the best bites our town has to offer. Imagine our delight when we received invitations to the 8th annual "Food Event", hosted by Los Angeles Magazine, an event featuring dozens of our very favorite chefs and restaurants. It's as if we had a wish-list of all the chefs we'd love to sample in one day, and somehow still had our expectations exceeded. It was truly that grand of an event.

    It is of no surprise that this list of restaurants was hand-picked by Los Angeles Magazine's Lesley Suter, perhaps the top advocate L.A. has in bringing prominence to our great and varied food scene. Her articles exploring the cultures and cuisines all across the city have garnered nationwide attention, culminating in a James Beard award in 2012.

    And it was with this great anticipation that we and several hundred of our fellow foodies made the trek through the hills overlooking Malibu to Saddlerock Ranch, a picturesque venue with rolling vineyards and exotic animals. White tents dotted the perimeter, each housing one of forty restaurants and eateries. From the south, live music drifted in next to beer gardens serving Stella Artois and Shock Top. Also present were about 20 local vineyards and cellars touting their craft; I was pleasantly surprised by the Zinfandels offered from Santa Barbara's Cordon Winery. We tasted cocktails that played on your tongue with perfect fall flavors.

    But of course, at a gathering so aptly named "The Food Event", the food shone brightest. At a central tent, celebrity chefs held hourly cooking demonstrations using ingredients we usually leave to the pros; we caught Chef David LeFevre of Manhattan Beach Post as he showed the audience how to prepare sea urchin.

    At the tents, all hands were on deck as chefs and sous chefs churned out dozens of perfectly prepared bite-sized morsels of deliciousness. Chef Ricardo Zarate was all smiles as he presented some beautiful peruvian dishes for his restaurants, Mo-Chica and Picca. The preeminent chef himself, Wolfgang Puck, was on hand with his enduring restaurant, Spago, serving up a delicious hamachi-melon appetizer that had a fantastic texture on the tongue. Ice Cream Lab served up delicious freshly made ice cream, courtesy of a liquid-nitrogen powered cooler. Jon Shook and Vinny Dotolo's Son of a Gun took home top honors from the judging panel for their adventurous hamachi curdo dish.

    As the sun began to set over the vine-covered hills, you could see the joy on the faces of guests as they began to trickle out, some debating whether their stomach could handle just one more bite of LA's best eats. Others stopped to pose for pictures with camels and zebras on the way back to their cars. From the perfect weather, venue, food, and drinks, there is no doubt that Los Angeles Magazine's "The Food Event" is one of the finest foodie gatherings you'll find anywhere.

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