Though parts of the country are slowly starting to reopen, the restrictions and repercussions from the global pandemic will undoubtedly compromise our ability to take culinary-minded vacations for the foreseeable future. That doesn’t mean, though, that you can’t eat your way through some of the most beloved food destinations in the U.S. You just have to get creative at home. Chefs around the country are offering online cooking demonstrations of some of their signature foods. The best part? Most are free. Here’s how to recreate regional cuisine in your kitchen.
George Chen is one of San Francisco’s best-known restauranteurs, having opened more than a dozen restaurants in the Bay Area, including James Beard-nominated Betelnut and Eight Tables, based on a Qing Dynasty dining tradition, which was recognized as one of Time’s World’s Greatest Places when it opened in 2018. His Chinatown marketplace, tea room and restaurant, China Live, serves traditional Chinese cuisine with modern updates. During self-isolation, Chen and his wife Cindy have been making cooking videos at home, demonstrating how to make what he calls “good, simple Chinese food,” like beef with broccoli, potstickers and fried rice.
French Chef Ludo Lefebvre, who has been credited with popularizing the pop-up restaurant, now oversees restaurants in Los Angeles including Petit Trois, a classic French eatery with two locations, and Trois Mec, which employs those classical techniques in a contemporary tasting experience, and was named the best new restaurant in the city by Los Angeles. Many of Lefebvre’s recipes are available on his website, but during self-isolation, the chef has been hosting “Chez Moi” live cooking demonstrations on Instagram, making everything from escargot and sole meunière to the fried chicken from his food truck days. Find them under his IGTV tab.
Before she opened Nightshade, which was recently nominated for two James Beard Awards, Chef Mei Lin made her name by winning Top Chef. Now, with no restaurant patrons to cook for, Lin has been offering up comfort food cooking demonstrations from her kitchen through Instagram stories. Her version of comfort food, though: ramp quesadillas with charred salsa (made with string cheese), brown butter chocolate cookies, and the chung yu bang (scallion pancake) that became a bonafide internet sensation.
During the pandemic closures, Sean Brock, the star chef who rose to culinary fame at Husk, has been offering private, paid cooking classes from his Nashville home, with proceeds from those classes supporting the staff at Joyland and the restaurants in his growing food compound, like Audrey.
Chef Matt Bell of Nashville’s Gray & Dudley has been offering Instagram demonstrations of some of his modern Southern restaurant’s most popular dishes, and offering support for other local restaurants and charities like No Kid Hungry. Bell has also been taking virtual cooking challenges by using ingredients from photos of other people’s pantries, and posting cooking videos of his creations.
Last fall, Aquavit, the storied Nordic restaurant in Midtown Manhattan, debuted a redesigned restaurant and an overhauled menu, under the guidance of Chef Emma Bengtsson. When the pandemic temporarily closed the restaurant, Bengtsson started an Aquavit In The Kitchen series of cooking videos, which has grown to include other restaurant staff offering cooking techniques like how to make Swedish Potato Cakes, and cocktail recipes.
Christina Tosi, chef of Milk Bar, the bakery that started in New York making infinitely photographable desserts like birthday cake truffles, has launched an online Baking Club, complete with membership cards. Many of Milk Bar’s signature recipes are already online, but on Tosi’s social media, she posts a new video daily of baking a treat, like Black Bottom Cupcakes and candy bar-inspired pie.
Since it opened in 1998, Gracie’s has consistently been among Providence’s top fine dining establishments — which is no small feat in a city that, not so long ago, had the highest ratio per capita of restaurants to residents in the country and still regularly ranks in the top 10. This month, on the restaurant’s Instagram page, Gracie’s chefs Jordan Fleischer and Jon Maccini are offering Friday night cooking demos. Among the menus: pan-seared sea scallops with French green lentils, spatchcock chicken with creamy corn polenta and brown butter asparagus, and this weekend’s spring lobster pasta with saffron and fresh herbs.
Source: Thanks https://www.forbes.com/sites/julietremaine/2020/05/24/the-next-best-thing-to-culinary-travel-recreating-those-restaurants-at-home/