Kate McMillen of Lauretta Jean’s demonstrates how to make chocolate cream pie using fresh made dough and a filling made from scratch.
Culinary demonstrations by chefs and sustainable food enthusiasts along with the craft behind the making of food
This video of a 2-hour beef butchery workshop is intended for those interested in learning how to butcher a cow.
In this mobile minute, bartender David Shenaut, from Raven and Rose, demonstrates how to make his version of an Irish Coffee drink. Note the frothy whipped cream top.
Marisa McClellan, of Food In Jars, shows us how to can marinated red peppers. These red peppers are great in sandwiches, salads, or in an antipasto plate.
Marisa McClellan, of Food In Jars, talks about the canning process. High acid foods & the purpose of adding sugar.
What do those labels and third-part certifications on egg cartons really mean? All-natural, cage-free and pasture raised. An expert helps decipher the code.
When Toro first opened, a purveyor brought me an Italian anchovy syrup called colatura, which is basically a fish sauce made in Italy that’s similar to Thai fish sauce. We had some squid ink pasta lying around so for staff meal we made a bastardized version of pad thai with it—using hazelnuts instead of peanuts and the colatura instead of fish sauce, plus chilies, sprouts, and onions. It was so good that we made it again the next day. This is the recipe we perfected.
Friends get together in Portland, Oregon for a cookbook potluck, sharing recipes from the Toro Bravo cookbook of Spanish inspired cuisine.
The first time I had bacon-wrapped dates was in Barcelona, where they were stuffed with cheese. At Toro, we wrap dates in bacon, iron the bacon jackets on, and serve them in a honey sauce that makes a sort of sandwich—so that you get sweetness on both sides of the bacon, along with layers of flavor: acidity from the lemon, and compelling smokiness from the pimentón.