Chat Chow TV

  1. Tropical Winter
    Contributed by Ted Collins

    • 2 oz Knob Creek Bourbon
    • ¼ oz Amaro Abano
    • ¾ oz Lemon Juice
    • ¾ oz Allspice Syrup
    • 1 oz Pineapple Juice

    # vimeo.com/140425595 Uploaded
  2. We promised you a sweet surprise for bourbon month and now we can finally share it. We teamed up with Suzy Batlle from Azucar Ice Cream to create special Jim Beam flavored ice cream called the “Willy Cherrino.” Available the entire month of September, it’s filled with two different types of cherries and of course, plenty of Jim Beam. Watch Suzy make it in the video above.

    # vimeo.com/139700182 Uploaded
  3. Honey Don't Leave Me Sour
    Contributed by Edwin Sierra
    • 1 Egg White
    • 1.5 oz Knob Creek Bourbon
    • ¾ oz Lemon Juice
    • 1 oz Chamomile Tea Syrup
    • Bitters

    # vimeo.com/139176616 Uploaded
  4. Cuban Old-Fashioned
    Contributed by Eddie Fuentes

    • 3 dashes of Orange Bitters
    • 3 dashes of Angostura Bitters
    • ½ oz of Cuban Coffee Syrup
    • 1 oz Jim Beam® Bourbon
    • 1 oz Jim Beam® Rye

    Add all ingredients in a mixing glass, add ice, stir, strain into a colada cup, squeeze an orange peel and coil it up for the garnish.

    # vimeo.com/138585294 Uploaded
  5. Earlier this month the chefs from the number one restaurant in the world, El Celler de Can Roca, came to Miami to create a pop-up dinner experience for some very lucky guests aboard the SeaFair Yacht.

    The Roca brothers include the restaurant’s executive chef Joan, its pastry chef Jordi and its sommelier Josep. The dinner was part of a three year partnership with Spanish bank BBVA, where the brothers close up shop at their namesake restaurant for a few weeks a year and embark on a world tour to re-create their Catalonian cuisine for guests around the globe. This year Miami was one of the five stops in the tour and we sat down with Joesp to find out about the dinners and why they chose to visit Miami.

    The Miami dinner showcased not only flavors from their world tour but reflects their roots as well, with one course dedicated to their parent’s bar in Spain that they all grew up working in.

    “The second appetizer [of the meal] is dedicated to our parents, our bar, our restaurant,” Josep adds. “Our parents are still cooking in this space and are 82 years old and 79 years old and still cooking.”

    Each location the chefs visited during their world tour inspired elements on the meal. Due to Miami’s proximity to Cuba, one of the dishes served was called, “A Trip to Havana” and was an ode to the area and its influence on Miami.

    Curious which restaurant in Miami the brothers were most impressed by? Or their thoughts on being compared to legendary restaurant ElBulli? Find out all that and more in the video above.

    # vimeo.com/137093766 Uploaded

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