thank you thank you the first thing i was going to do is introduce myself a little bit and i think that we have a good job there oh and one more thing about the gatherer event too i've been kind of involved with the purchasing for the stuff for the cocktail that new holland is bringing you definitely want to go it's going to be a really great it's going to be really fantastic but about me i've been at new holland for since april last year the company kind of brought me in because the across the company we were making a big commitment to purchasing michigan ingredients for our production beers for pub beers and we've made a lot of strides in that in the last year that purveyors forty percent so the way i look at it i was thinking this morning about how much i probably spend right now a week just in the state of michigan to farmers and small producers it's probably around five or six thousand dollars a week pretty often which is pretty fantastic thing i think we're pretty excited about it and it's only it's only getting better to the point now to where i don't have to go beat the bushes to find people to to get food from they're coming through the front door to well here's my card i grow this what can i do which has been fantastic so what i want to do is i want to do a few things show you a few things that you'll be able to use that i think are kind of and i think it's important to say in the beginning that you know even moderation needs moderation applied to it so i think that but in my house and for what i do and i think more plant based i think most people can agree that a more plant based diet dialing down big proteins is a healthier way to eat despite how anybody feels about glutens and carbs and things like that i think that  it's the way that people used to eat a long time ago when things were kind of you know resources were a little scarce or we have almost some people believe that we've almost kind of been ruined by our own success and and agriculture  we're almost too good at it now from the way we're growing wheat which used to be just a local product because it couldn't be shipped longways because it was a volatile it was perishable so we was usually grown  was usually milled in local areas changes in technology in the last two centuries and different milling technology allows it to be shipped everywhere with fridge aeration and we've almost kind of been spoiled by our own success with things that are you know especially coming from my time in the ninety's and find i mean we used to see things i mean no joke like sixteen seventeen ounce tenderloin steaks that would get by and go on a plate and if you think about that that's it's a considerable amount of protein i mean that could feed and other parts of the world that would feed many many people it's you know and that's kind of happened because we were so good at producing these things so what i want to do is i do three little dishes i'm trying to think of things that are useful that people could do on a weeknight you know like a weekday thing that's always important like especially at my house  we get a lot of static in my house with my wife she's people that she works with you don't really understand chefs life will say oh your husband must be there cooking for you all the time after ten years she doesn't get she doesn't she doesn't lose it any more she can smile and just not now i think is where she's at but so in a house it's very trying to find things on a weekday especially when you don't feel like cooking is kind of easy things i think it's it's more productive to do to learn something that's simple that you'll be able to do over and over so what the first thing i'm going to do is we're going to do i want to take you through a little japanese  this is a cool little thing that i learned a few years ago that i use all the time in my house so what we'll do is first we'll get all of our bits together it's very common i think people around the world of you know the omelet in a salad is very classic french i used to work with used to work for a french chef many years ago and oftentimes we would you know we would take a lunch quite quite similar to something like this so the first thing i'll do is get everything together for have these lovely tomatoes is there beauties i believe these are from charlie hammond and one dale and if you know who he is then you might know he's a wizard as i'm pretty sure he these lovely greens here from my friend john over and zealand third day farms and he does a fantastic job these are beautiful i mean the cool thing about this too in the restaurant i can get it doesn't happen at new holland very often because we this time of the year we serve eleven twelve thousand people a week believe it or not  so i'm going to just dress this with a little bit of oil and get this guy out and like lemons lemons it good especially in the summer you know it seems kind of we'll get into this onion a little bit it could be pretty easy i mean sal is really can be just about you know in my house especially whatever we kind of have around especially nice nowadays it's very very nice little carried away but well he will use that somewhere else i think so then i'll just you know make the salad for the one thing about an omelet too is that once the process starts roland you can't really stop so you really want i always try to have like the landing spot all set first it doesn't hurt for me to have a salad that's dressed a little bit beforehand i kind of like it like that and it works for me so now we get to this part this is the fun part you know so i definitely i have this thing in my personality where i i just can't help but making things a lot harder than what they really need to be so i have like no this is not a teflon pan so i don't know why i do that i've done that it's a reoccurring theme in my life and butter it's another thing to that's important that you see that again another old thing that's definitely coming back and i do a lot of it at the restaurant we bought your whole pigs so as a byproduct of this whole pig i am the up with  a good amount of lard so we render render it and use it i think science is going to bear us out some day here about how that in fact it is not as unhealthy as people would lead you to believe it is in fact going to get this warm and then kind of let it sit as i can tell you what i can tell right now that that pans rippon is going to make my life a little harder than  so this will definitely be put your money where your mouth is kind of moment i'm excited for me a few of these things here that was a big game changer for me and my a game is the chopsticks for me like nothing beats in a better or scrambled egg i think this morning here is pretty interesting and i saw it at this point if i'm feeling squirrelly to you i might just pepper it a little  oftentimes everybody likes to raise deference and oftentimes this is what's cool about this is that it's pretty easy to get one that's kind of mushy for your taste if that's not what you're so i'll just get that first little bit of a and they're to move it around this will tell you how the pan worked you know that's the true test of the pan in this one then for this omelet to traditionally it's not the worst thing in the world to get round usually it's layer by layer each layer should be brown but if you don't like some of my habits are really hard to get away from and brown eggs is one of those things i can just hear a french voice in my ear with a brown here you know  and that's the cool thing about the chopsticks too it allows you i don't know if you can see that light myself on fire but you can just you can get it over that way and then the next move you still have a bunch of egg i'll put that in the  port kind of close to where my carpet roll is here and then i'll take these things i'll move it up pry it up and let it go underneath that way that this side of the omelet is glued together down there and you can see i got my brown all right this is actually like a lot of things i guess not as risky as it looks like i lost my flame i can't really tell we'll see again you get a couple of tries at this so it it's not perfect you see the actually working too good for me and it's ok it's pretty forgiving it was a little less than perfect well let's give it another shot four more so you pretty much as well as you have egg you go left to right back and forth at the same sort of everybody's good but a beautiful day get as you can see like even if it started out a little gnarly time you get there and like a lot of things in life i did kind of cheap this is a carbon steel pan people don't really use them much at home but in restaurants chefs a lot of them in the they're fantastic for this sort of thing so i'm feeling pretty good about this i can probably do a little bit more i got a little extra  you know into a little bit but i'm feeling pretty good about this one again you know it's for you you know you're at home you're hungry you had a salad really you got like you could probably if you practice this you get enough at it that you can make one for two people in about ten minutes and once you have the you have it like that there's a few other options there's a few add ons you could do you can if you're really concerned about impressing somebody you can take a then you know sex it up a little bit and if you have to you know instead of rather than it you have to have the american style omelet or what you want to do this is the one thing i like to do at home too is that you can split it like that and open it up something else or this is where you go oh i have some goat cheese this is fantastic you know right there would even probably for me over portion the salad because sounds good for you makes you coach shiny  no one thing that should be happy you know one thing that's important in this style of food that i want to really want to talk about too is that i get some i almost feel like i'm preaching to the choir here at the farmers market which is great so i kind of makes a good audience in some ways but some of the cool things there's a cool idea that somebody explained to me this way which i thought was pretty fantastic and that's among food crops it's the only kind of stuff that where you could consume means something that's endangered promotes its health if that makes sense if people buy heirloom tomatoes people are going to grow heirloom tomatoes if people grow are very interested in what is this bitter gourd vegetable it's going to be it's going to  influence people to start growing these things and that's going to create a better bigger biodiversity which is something that a lot of people believe that because of the speed so good agriculture we've kind of learned to grow just a few things really well which kind of puts us in a interesting position for the future and i think a broader approach a more forward thinking approach is to again it's like the things that were old are kind of new again basically americans used to grow a lot more variety of vegetables many people here can probably even remember than we do now and again so there also has to be a demand for this sort of thing and that's  what that's what seems to drive things i mean that's certainly the truth when i used to teach purchasing at grand rapids community college and i would teach my students i said really it is a matter of supply and demand you can you have the right to demand better supply one of the reasons why gordon's five hundred different little things that you can throw into a deep fat fryer like that even have things that are shaped like pretzels or chickens and stuff which is kind of interesting and  you know the reason they do it is because people buy it if nobody bought it and they wouldn't sell it they're in business to make money like anybody you know if so if somebody is like really really the demand drives the supply and i think that it's within everybody's right to demand a better supply that's my version of economics one hundred one there so the next thing i want to do is we're going to do a little salad and i want to techniques i really want to illustrate here is the glazing of the beets which i think is kind of golden lovely i roasted this in the oven actually this morning and a friend attic roast i guess roasted i roasted with oil and so wrapped in a full pouch and then that way this this skin just towel forty five minutes it's not like a big potato the really the way i do beets is this is if it's tender is a baked potato like overcooked it like you know you take a penny knife and you poke a baked potato and you feel how it resists back you want some resistance with the beat but of course the other side of it is that the more you cook it easier to get the skin off you know it's one of those double indemnity kind of situations at the restaurant we do in hotel pans just wrap the foil i don't think it really matters i think the important thing is to have a little bit of water in there that tends to steam the jackets off a little bit better everybody has spent a little bit of time and this salad kind of goes back to what i'm talking about supply and demand right berries which is the kernel of the rye grass we've had some questions about that which i don't know why they call some grass grains berries like i was actually going to bring some of my rendered lard today and i don't know why i really didn't smell so nice especially when you do onions  so wait they're going again i'll take some of my left over on the and this is where they come into play now i'm going to be honest with you because i'm a full disclosure person these are not ripe berries so you know i feel kind of dirty about that but i had only one little cup in my cupboard and i knew that nobody was you know they told me that i can't give anybody any food because that would violate all kinds of laws that have come in here and shut the place down and so this is actually spelt which is which is a throwback we believe again that theme of all things new again which pleases me just fine and once the  me like that i'll get these and here there's some vinegar a little bit of money here i want to create some liquid here maybe a little bit is what i'm going to do is that i got a little bit of water here it's always important and one of the things that i mean the way i came to this sort of cooking is doing fine dining for so many years i have a very short span of attention you can't and i get really bored i was really bored like designing plates where i'm you know there was the steak in the middle you put the potatoes down you put the vegetables next to it and you send it out i mean and that is the architecture that chefs use when we were putting together dishes like it seemed to me it just didn't really fit one how i wanted to eat because i love vegetables i think vegetables are great they make your coat shiny and you know i mean i don't know how true this is somebody told me once that four hundred years ago the average serving of protein per person was like four ounces a week which seemed a bit skimpy to me but it was certainly you can argue that the fact that we do tend to eat more of it than what we really should and we don't eat the parts that we don't we're not very good at eating all of it either there was a time in america where people did do that and it was a very common thing and we've kind of gone away from that because of i think things get lost and i think there's many people here who could remember you know head cheese in the in the in the but your case and things like that where you you know but years rendered lard i love the things like that i love liver i'm going to tell you guys a secret so you know i don't go telling a lot of people about this but we have a choice a coney a chili cheese fries at the restaurant and i call it detroit sauce so it doesn't scare anybody but if you know about detroit coney sauce you would know so what i'm doing is just kind of while i'm talking and telling you the story i'm just kind of glaze i get this nice little liquid over here as vegetable protein and those are the two really ingredients is besides the spices so to keep our chili authentic i use lamb hearts and be fired snow t v i don't see the point in that but that is actually what is in the coney sauce and it is delicious delicious but it is hard rather than just ground beef and it makes an awesome kone don't go don't but i think utilization i mean if you think about what sacrificed and your hamburger you know i mean there was a there was a life sacrificed in that i think that the knowledge of that house the way you could see now how nice and shiny and happy  a really pretty into this more yeah you know i mean there were there was a life sacrificed in that you know and it makes it makes it improves your cooking you know cooks who work that way less likely to you know burn the bacon when they understand the full amount of the the sacrifice that's made for that sandwich i think it's important i think there is there's a lot of people are a little disconnected from you know it's easy because it's always there like i said we're so good at it you know where meat comes from you know styrofoam backed and wrapped in plastic and you're not really there isn't there isn't as much of an acknowledgement of what sacrificed in order to bring that and i think that by reducing that it's better for the planet it does seem laughable that coude gas and big feedlots does contribute to war mean but it is true well big fan of this one of the things that's changed my cooking too is that i don't know if it's a lucian of mine or what you know if i do potatoes for potato salad especially these lovely little german butter bottles that they grow around here that are just so fantastic but i like instead of rather than cutting them i'm a big fan of the tear i like the way it looks i think i think is specially if you make potato salad try it once with potato salad just break the potatoes up once and if you  don't like it then you can complain to me i suppose but it's fantastic it holds it holds the sauce it holds the manny's better when you break it it's just some of it just eat so much better when i put some parsley in here because that's  good for you cleans your blood i need mine so then this is what the goat cheese is for so we'll get into that a little bit and this is from my friend kathy in fennville and she's just brilliant and if you know her she's fantastic you'll be better off if you do you know if you don't she's a fantastic person happy go she cares for her animals she's a fantastic person you get those beats you know and you can cool the cool thing about this is a lot of this stuff is the prep work can all be done ahead of time if you have the grains cooked in your refrigerator some of these a lovely isn't there my doing good on time my home i with i get to talking and i was a lot shorter than what you think it is just something real lovely like this i mean really there's not much more you can ask for in a meal i mean this kind of thing is i would call this a meal for me this is just wonderful you know and again i mean i think if you ate that you would be pretty happy satiated i think all right so the next thing i want to do and this is a little this is the more our portion of the show and i think that kind of reflects a little bit more directly some of the ideas and it's actually a literal not it's kind of based on this dish is kind of based on an example from the book itself which is a great book and i really recommend picking it up and reading it my friend jeff from if they farms brought me my copy i found it on my desk one day he's a fantastic person as well and that's how i came to him when i started to read it i start to realize you know this is all makes sense to me this is things that i've been thinking about just kind of just put in a far more eloquent way than i could do it kind of a kitchen cro so what we're going to do is we're going to take and turn these carrots into something that is going to be well having the sensation of eating a piece of meat where it's going to have this this is going to be the steak on the plate so what we're going to do is we have these guys here now as i get older and i guess is what i'm saying is part of my idea of aleutian is that oftentimes especially if the carrots really nice i won't i think it taste that and trim a little end here and square it up and make it nice and then i'll cook this there's water in the pan and with just a gross amount of water honestly i mean i don't know how to put it  it would be more than this actually in the recipe what happens is by this poaching in the fat like this in the fatty water it changes the texture of the vegetable so what you end up with is something that if you do what we used to do this with potatoes will parse scene on with a melon baller cook them like this drain them and then you pop them in a hot oven and they puff up like i don't know if you remember the planters cheese balls those like that they kind of do that which is not bad so i got some television magic carrots here to these guys so what you want to do is you want to cook them and i left the word in there too just because i think it's cute but you don't want to hammer  i don't think i need to do that now so i'll tell them well t v magic this so my didn't think through in the meantime while you're cooking the carrots we're going to do a little and i don't know if you i am with my c s a i get a lot of these a lot of these in karate i think i'm pretty soon i'm going to write a book about how to call robby i how i got i don't have a lot of i don't have enough karate tricks what i want to do is and this is a great way if you can to take them to to do this but i'll just cut my soul ribbons so it makes it a lot easier to do to digest you want to start this a little bit ahead of time so that you can let it sit in the lemon juice a bit it's going to soften it up and cook it it's going to make it a lot nicer for some sake of knowing and i'm not sure why but zucchini seems to really like all men's i don't know why they do it's a good thing though so if you're thinking about you know because you keep the casserole what to top it something like that go back to on and sometimes i grill it and just put omon butter like peanut butter on the grilled zucchini it's delicious so this lemon juice here is what's going to really kind of get this going you're going to want to sell this now so that way it's going to pull a buncha liquid out of it and kind of dress itself a little bit that definitely makes your coat shiny so you have that here's another thing too i guess i could give you these things are fun i meant to do it when i cracked the egg but the pro to do is you know how do you see people do this one on the side of this one then you just you basically when you think about it you're taking chefs do this stuff it not only looks cool but it actually serves a purpose when you say things like this up highlight that you get better coverage we're going to just put this on a scream in pain and that's what these and here is where patients kind of pays a little bit now if you were doing this and bought or here's another one of those little protests too when we cook them but i like that if you sold out the butter this way it keeps it from smoking and getting so bernie so we're going to do this this is where patience pays off because you want to get a nice crust on it each side so you don't want to be messing with it too much you just kind of want to let it do its thing and then you this kind of turn it rushed it so that's doing that now here is here's a steak on the plate here's the actual beef this is a nice little circle line raghu i made and i kind of bound it together with some you don't do that at home though don't do that that's one of those things i should tell you that i'm pushing it down on the bottom of the pan so i get a better sierra like that  fingers are for burning and i guess that's that's the montreux sorry but don't do that at home this so what you want to do is once i get a nice really good crust on these this is the guy that's in the recipe it's not the jar it comes in but this is a little bit a homemade stuff and it's basically just sesame seeds and this one has seaweed in it because i like to see vegetables quite a bit and it's nice and it gives it a nice tsunami they're very kind of glued to my like the things like m s g that makes it so that you know that's an example of hammered out there this is good though i like this and the cool thing about this too is that you can take the same i know people who do the same kind of character like this and then they put it on the grill and eat it like a sausage am still i would still struggle with i don't see mustard ketchup i don't think it would work unless you really like it i think this one is a good this one of the pretty enough to show y all right so no work into the plate so we have a nice little zucchini crudo or a little raw salad and you can see now where it's it's let out a lot of liquid and it's very cooked looking and then we have our regular which through the magic of television just imagine i have that through the this is warm and ready to roll here and i'm set this it's juice juicy food is sexy food you see food is fantastic so then here is when the way this dish is going to eat you have the sensation of all the media ness from the beef which is nice it's grass fed  yeah thanks so yeah it's going to eat we'll have you know more than enough protein more than enough vegetables and also it's going to feel like it's more because of just the way that the carrots cooked the fact that it's brown the outside is carm the sugars are burnt on the outside and there so i hope that the this is i didn't really want to get too much i think that the the handout explains a lot of the basic principles i kind of wanted to do the  part of it so we have a little bit something to look at rather than to and i don't want to be too didactic does anybody have any question