My big homie Guy Fieri invited me back to his Grocery Games to compete in a 5 episode Supermarket Masters Tournament. My first episode airs on March 12th and lets just say you might wanna tune into the Finale on April 9th. Much love to all the competitors, cast and crew!
This year I was invited to cook at All Star Chefs Classic for their Southern Eats event. The whole crew at Preux & Proper was MAD excited, yo! We came through and had a blast sharing our cold smoked andouille sausage (made with Peads & Barnetts pork) served with bacon fat gorditas, marjoram and a sea island red pea ragu (Anson Mills).
The next day was the Grill & Chill event and I came back to give a helping hand to my homie Joseph "JJ" Johnson, Executive Chef of Minton's in Harlem. He put it down on a ganster Frogmore Stew with clams, mussels, shrimp, lobster, linguica, corn & potatoes. Sounds traditional, right? Peep this: JJ's know for adding West African flavors and techniques to Southern food, so, he tossed his Frogmore with a curry paste he made with dried shrimp, ginger, turmeric, chilis and thai basil. It was off the chain. Hands down the best Frogmore I've ever had.
As if having two Siberian cats isn't enough (Popeye & Bruno) I took a trip to my beloved cat breeder Cindy DeWolfe to get a brand new baby kitten! Introducing baby Dexter. Now I'm a cat Dad of three...
My bar manager Kassady Wiggins was invited to make cocktails at Jimmy Kimmel's annual backyard cookout with chef Adam Perry Lang. They also requested she bring her Mamma's famous Key Lime Pie as dessert (you can get a slice at Preux & Proper when available).
Kass and I had a blast developing what we thought would be the perfect cocktail to pair with BBQ. Inspired by Root Beer, actually, Sarsaparilla to be exact, we infused Ketel One with green cardamom, clove and star anise. Then we mixed it with a vanilla bean + sassafras simple syrup, served it on a huge rock of ceylon cinnamon ice, topped it with a ginger foam and kissed it with some hickory smoke. It was fucking awesome! Adam's BBQ was outstanding and Jimmy was even funnier in person.
I was invited to cook burgers on Hallmark's Home & Family, so OBV I took this as an opportunity to dress up like Tine Belcher from Bob's Burgers! In spirit of Bob's Burgers, I made a spooky burger with a ridiculous pun of a name, the "Monterey Jack-O-Lantern" burger with grassfed beef, vella dry jack cheese, pumpkin crema, toasted pepita crumble, shaved tomatillo, raw jalapeño & cilantro. I also got to feed Debbie. It's always great to visit the fam. Much love to Mark Steines, Debbie Matenopoulos, Lawrence Zarian & Matt Rogers—it's always so fun to be on set with y'all.
As an added bonus, the entire crew of Preux & Proper dressed up like characters from Bob's Burgers for Halloween night's service.
We recently held a seafood dinner at Preux & Proper in collaboration with the EPA, Seafood Watch and Chefs Collaborative. We worked with West Coast seafood and the purpose was to spotlight underutilized species as well as abundant species that the EPA is currently promoting the fishing / eating of.
Aside from cooking for a great cause and raising awareness, my favorite part of hosting dinners of this nature are getting to have so many dope guest chefs in my kitchen! We did a 6 course menu featuring plates from Mary Sue Milliken (Border Grill), Elia Aboumrad (Hotel Normandie), Tristan Aitchison (Providence), David LeFevre (M.B. Post, The Arthur J, Fishing with Dynamite) and Christian Page (Cassell’s). We had Corie Brown of Chefs Collaborative, Sheila Bowman of Seafood Watch and Roxanne Nanninga of EPA in the house as well. We were also able to cut a check for 1K to Chefs Collaborative to keep the mothership funded!!!
Our super talented photographer Ziv Sade also displayed some really amazing art as well!