Andrew Zimmern Cooks: Stuffed Cabbage

fresh from the oven my grandmother's stuffed cabbage some toasted almonds some parsley sweet and sour stuffed cabbage the absolute be-all end-all comfort food well i shouldn't say that i lied the bee all end-all comfort food in my grandmother's house was her roast chicken but second to the roast chicken was the stuffed cabbage actually no lie it was it was her hungarian goulash with schpetzel um that was number two rose chicken one goulash and schpetzel two stuffed cabbage three actually nose tongue was number three i'm just kidding sweet and sour stuffed cabbage uh the stuff that my childhood was made of and a dish by the way that is making a huge huge huge comeback i've dined in three star michelin restaurants that as of course did tiny little cabbage rolls stuffed with a seafood forced meat that ate uh like a moose the pipe of mussolin of uh seafood or shellfish into uh baby heads of cabbage there is almost no more delicious and hearty meal and this version has a fantastic story behind it when my grandmother was much younger there would be very little meat and a lot of rice stuffed inside of the cabbage the meat was very expensive the rice the cabbage the ingredients for the sauce were very inexpensive as my grandmother aged and as her financial situation stabilized my father and his brother cared for her financially uh for the last 20 or so years of her life all of a sudden the cabbage went got stuffed with all meat and i've never sort of gone back to it with rice however i have adapted this recipe with rice so i want to make sure to mention that because otherwise i'm going to forget about it i'm going to show you how to roll the stuffed cabbage i'm going to show you how we set this up it's super super easy it can be made ahead of time it can be frozen in trays i freeze it all the time typically in disposable aluminum trays so i can go right from freezer to oven at a low temperature cook it for two hours and we're done and this is a a once a month meal in my house i just absolutely love it it's also great for things uh super bowl parties or an event where you're getting up and down from the house because it stays warm for so long and quite frankly even at room temperature this dish is delicious you can cut them in half you can make small ones or big ones uh that the technique and how you set it up is uh is open to you welcome to azcook's instagram live i am andrew zimmern welcome to our studio kitchen thank you very much uh to our incredible sponsors at florida kanya and shun we are so grateful uh for everything that you do for us let me tell you a little bit about what i'm going to show you i'm going to i'm going to show you how to make the forced meat i'm going to show you how i get to my sauce and then basically you just pour the sauce over it's a cooked sauce over the cabbage put it in the oven for an hour it does its thing it comes out i've taken cabbage rolls in and out of the oven so many times i can't even begin to tell you it is a really sturdy dish you really can't mess it up the only thing you can do is forget the time and undercook it but whether you cook it for an hour or two hours there's not a lot of laps in there uh first things first um let me show you how to stuff this baby i've got some ground pork here i'm going to add to it some cooked spinach that's been chopped and drained this started out as frozen spinach i literally defrosted overnight in my refrigerator put it into a towel and squeeze it dry that's all you have to do is fresh spinach you can all you have to do is blanch it and then uh cut it and squeeze it dry the only issue that i have with using uh fresh spinach and if you have a lot of spinach all the time in your house by the way it can be spinach kale mustard greens uh chard combination of all of the above just a nice leafy green i've also done this with leftover collards as well um put a little bit of breadcrumb in there the recipe is super super tight on this i put an egg in there whenever i put an egg into a dish like this you know i don't beat it into a little bowl when i'm cooking at home i typically do this and whatever point i put the egg in i just beat it you don't need to get into analysis paralysis we're gonna mix this forced me up so so much so there you have your your beaten egg mint i have taken some liberties my grandmother used uh all-purpose italian seasoning which was just back in her day garlic salt dried basil dried oregano and she only used that mixture for this dish she never made tomato sauce or any other italian dish in her life so after 10 years that tiny little uh bottle the herbs were white they had no flavor or color left to them at all and as i started playing around with this i love mediterranean uh food do we have the miniature which one's the mediterranean yeah if you just want to show that vicky thank you um we developed the mediterranean magic based on these memories of the improvements i made to my grandmother's food dried orange zest shallot garlic lots of mint lots of chilies uh so that you really have that those flavors of maybe more of the eastern mediterranean perfect for this or just dried mint parsley toasted pine nuts salt this is your opportunity to season that forced meat you don't want to over or under season you want to get it just right and i would recommend for first timers once you make your forced meat and it's done just take a little bit just something like this and just put it into a hot pan like a tiny little omelette pan and just cook up a little bite for yourself it takes about 45 seconds on each side like a micro burger of your forced meat and taste it then you'll know how much salt that you have in there maybe you want to make it spicier or do something else with it um that's the easiest way that i know to test it a little bit of sour cream what can you substitute the pine nuts with oh any kind of nut you can do pistachios you could put uh you don't want to put whole almonds because they're too hard but you could put crushed almonds i i happen to love doing this with pistachios um and now that there's you know a uh a brand out there that actually sells shelled pistachios i think it's uh it's really easy you don't just sit there and and shell a pound of pistachios to get the meats um so you just combine all of your forced meat ingredients just break that up typically i use my hand but one thing that i'm very sensitive to is turning around and showing you all my backside because i think that's rude so i combine this let it sit in the fridge for a couple of hours and the reason that we do that is so that the forced meat the garlic all those flavors sort of combine together and you wind up with this beautiful mixture right here cabbage leaves you can use head cabbage right you can use specialty cabbage like napa works really nicely uh my favorite is savoy cabbage savoy cabbage is the cabbage that has that nice wrinkly exterior to it it has the prettier color green in the supermarket most of my friends when i send them to the market for savoy cabbage are always telling me or they send me a text you mean the one that's the pretty color green and that's sort of where i got that from uh and yes it really is true it's the one with the pretty color green um blanch the leaves and then cut out those thick stems because otherwise it won't stay rolled let's say you blanch by the way i save the inner core slice it up shred it make a salad that night right so i i use the inner core for something else but let's say you're making uh small little ones you want to make a lot of little ones for a party then you use the inner pieces and not the outer ones let's say you want to use all of it for cabbage take two leaves like this and lay them together right you cannot do any wrong with this and the reason that you cannot do any wrong with this is that you have to remember it's just food it's just food it's going to be great no matter what now with the larger leaves and i'm using the outermost leaf here for you you have a very large piece that's got a big stem down the side and some tougher pieces around the edges so when i do that i'll actually combine my smallest ones and my biggest ones and put them together actually i have this upside down that's the interior is this recipe on your website oh my gosh thank you great question all the recipes that we do on az cooks are on the website so this one is there in spades and it is it's a very very tight uh recipe in other words other than seasoning seasoning it with salt it's been a long day other than seasoning it with salt uh it is it's super super super exact so you can move forward with faith now before i roll this up i just want to show you the size of my packages that are there those little bundles you try to make them all the same size you can see the bundle here i'm going to roll one more roll and put it in there are they all identical identical no i'm not making portions for a you know fancy dinner party this is stuffed cabbage but you want to be approximately the same size that's number one number two let's say you're one of those people that just loves the rice in there all you do is you take some long grain rice i would prefer you don't use a fragrant one like jasmine because it has a very pronounced flavor but a good long grain carolina rice my sauce i don't want it to overcook um take your long grain rice put it into a large volume of boiling water and cook it like pasta and only cook it for like five six seven minutes tops stirring it in salted water and then drain it it'll be par cooked it'll still be crunchy in the middle right but drain it well and then fold it into your mixture after it's cooled a little bit right so that way all the juices from here and the sauce that we put over it and the steam from it will help cook it the rest of the way you just need to cook your rice about halfway right and in a large volume of rapidly boiling salted water cooking it like pasta is saying most people don't do okay so now that i have this larger ring you just make one roll and the tricky part here shush the tricky part here is bringing the edges over snugging it up hold this with one hand and tuck the edges in now some people think that the trick here is to use as little cabbage as possible that's actually not the trick here the trick here okay is to use as much cabbage as you want it's stuffed cabbage it's not pork spinach pine nuts garlic onions and other goodies wrapped in something it's stuffed cabbage cabbage should be one of the stars of this dish right so you can see here with most of them i've tried to use an inner and outer leaf in combination it works much better that way if you have a really big head and they are out there of savoy cabbage and you can get two or three rolls out of one of the bigger leaves from the outer part of it by all means go ahead and the reason we get them so pliable remember is we've dumped them in rapidly boiling salted water until they're soft you with me on the rice you can use the water that you're dipping the cabbage in for the rice okay so we've got our bundles set up there you can make it all tight the problem with that is that you don't get enough sauce in there it ends up being very soupy the sauce comes over the top of it and you don't get what i call the two sauce effect note with the cabbage that we pulled out of the oven you have the crushed tomato part on there that's caramelized you can see little black goodies where it got roasty toasty and it's actually almost become like sweet and sour tomato paste on the top of there and then all along the edges is that wonderful wonderful drippy sauce that yes i fancied up my grandmother never made it with preserved lemon and saffron and harissa i've sort of tilted this into a northern african vibe with the mint with the harissa with the saffron and the preserved lemon peel and the reason that i've done that is i just thought the combination of all of these flavors when i had them in tagines in morocco with big wedges of cabbage and all the other flavors and all these other ingredients i said well i could just do that with my grandmother's roast cabbage stuffed cabbage so let me just tell you a little bit about the sauce because we're going to put this on top of it um this sauce i start by sweating some shallots again recipe is on the website uh it has age sherry vinegar fresh squeezed orange juice please use fresh squeezed orange juice it's about an orange and a half to two oranges makes a cup uh harissa which is the spicy pepper paste of northern africa and of the levant uh saffron right those wonderful little stamens of that orchid that only grows in certain places in the world that is so ridiculously expensive but just a couple of pinches of it infuses a beautiful nutty aromatic flavor that tastes and smells like no other spice in the world and then the real star of this ingredient which is the preserved lemon now uh i'm pretty sure that these are ones that we made in our test kitchen last year um we we wind up with a lot of lemon lime and orange leftovers here you can see we did an event last night i don't know how many of you tuned into our charlize theron fundraiser for c-top but we have a lot of citrus lying around and people will come and eat it but we have this vegetable crisper when you have a lot of beat up lemons and limes just mix some salt and sugar cut them in quarters pack it into a container weight it down and seal it and throw it in the back of the fridge for six months and voila then you can repack it into jars you can hot can it and give it away as gifts or do what we do which is use it when we're doing uh dinner events here at the studio and stuff like that can you just buy them oh yes you can buy them and there are some as a matter of fact this brand the uh le moulin which is a french algerian or french tunisian tunisian i'm pretty sure it's tunisian uh company makes an incredible harissa and really really good preserved lemon a lot of the products on the market are a little too salty but if you live in a a place that has a middle eastern or uh north african community you can go into the market and just ask them which is the better one i hate to use this phrase but there's a two dollar jar a four dollar jar and a six dollar jar nine times out of ten the six dollar jar when it comes to preserved lemons is really good that being said online at amazon because that's where i order mine if i ever need them uh the mulan majoub line is really fantastic uh okay so i sweat all that i add the orange juice i mince my lemon i put my can of tomato puree in there and i simmer it for 20-25 minutes and i wind up with this beautiful beautiful tomato sauce and you want it to be about that thing you don't want it watery at all and the reason is what's going to come out of the onions and the spinach and all that pork juices really good juices and you want that moisture to cook out over the course of the time that it's in the oven and when you are done you will wind up with this the edge the top will have caramelized everything around the sides will have um reduced it will get watery and then reduce and you will have absolutely beautiful sublime beautifully sublime uh stuffed cabbage now i stick this into a 350 degree we get one of these on no it's still coming down lower oven bake three five oh start throw that in let that cook for an hour and out comes this magical magical mixture um let me see would you uh well paul i'm gonna grab a plate i of course dirty uh my plate for this where's a nice do this there we go big spoon not a slotted spoon nice sharp knife and all i want to do is pick this up throw it in to my bowl throw a little more green on there get a little bit of the liquid the wonderful saucy sauce and there we go now this one i wanted to show you the sauce i should have probably um just evenly divided it but you know stuff happens i'm here at the office and you have this wonderful wonderful cabbage if you want to get sort of sexy fun about the whole bit or be a little bit fancier take one out and put it on a side plate right you need space in there if you want to cut them in the pan use a sharp knife don't be clanking your knife against the edges of your nice uh bakeware right not good for the bakeware not good for the knife however if you have a little bit of space you can cut this at an angle and just draw the sharp knife through and you can plate this and look at how beautiful that force meat is on the inside the spinach the nuts the egg the breadcrumbs the sour cream all combined a lot of fats in there right all combined and there's fat in the pork and by the way you can use veal you can use ground turkey please do not use extra lean ground chicken it tastes really really grainy i've done this with ground turkey before for friends that don't eat red meat it works beautifully but don't use the ground turkey breast that's like 97 fat free it just again too grainy uh the darker ground turkey thigh meat is absolutely perfect um or a combination of meats i've also done this uh with chopped uh sea bass it cooks for a lot less time but the exact same thing and i've got a stuffed cabbage with sea bass recipe on my website as well so that's what it looks like that's how it eats i want to show you oh oh a word about the rice if you put rice in it great serve this with a salad a wonderful mediterranean salad would be lovely a cucumber salad right with feta and roasted root vegetables would be fantastic um but if you are serving it if you're making it without rice you have an opportunity to serve it with rice on our website buried somewhere in there i forget whether it's a part of the recipe or somewhere else if not we'll make sure that we get it up there uh but it's very simple i use a rice pilaf that i make with grated carrots and uh preserved lemon and it's just a beautiful citrusy uh a pad of butter a little bit of olive oil let it cook stay separate delicious uh with this dish and i think you're gonna really like it um so let's see how this baby turned out i know the answer to that question it turned out perfectly because as i said before this recipe is tight tight tight such a great balance i love i know how many of you have made meatloaf before and you've glazed the top with ketchup or tomato paste or something like that the caramelized tomato tastes so different than the bright lemony saffron tin sauce it really this is just a perfectly balanced recipe i'm i make this all the time for friends and family well for my kid now uh for family years ago and for friends years ago because no one's coming to my house hopefully in 90 to 120 days we'll be able to do that um but this is such a great dish and if you are living with family right now and are able to have dinner with four or five people because you've been potting with them for the last year this is just a perfect perfect recipe i'm sorry interrupt your question vicky would you ever put cheese on top no all right i would cheese is is delicious i am very pro cheese anyone who follows my instagram gram account knows i'm a cheese i'm a cheese i just i eat a lot of cheese however if you wanted to include cheese with this meal why not a really great uh salad with beets and orange and black olives and fennel right that traditional moroccan and red onion that traditional moroccan salad the the feta would be beautiful with the tomato i love feta and cooked tomato um why not do a goat cheese and red beet salad why not do a caesar salad with a really nice dry sharp uh reggiano parm but not on the stuffed cabbage so once said that your their favorite ig life to watch that's so nice thank you mom she is so sweet by the way is there anyone on the ig cast tonight that attended our event last night with uh charlize theron and g love we'll see if someone answered answers but we did have a questions on when you're doing your next one my next what next um cooking virtual event we were just talking about that today uh we're taking a look at all the numbers we're gonna see how much money we raised for c-top i think we did really well um madeleine and vicki are running the cameras here um and they both worked their tookuses off uh to make last night happen and we were all so anxious because if you have you know g love coming to us live from colorado on zoom and we had charlize coming to us live from california where she lives um and you know that you only have a short window of time with each of them we were so nervous that the technology wouldn't work and we've not done a big we do zoom meetings here every day but when you have several hundreds of people it's a lot different so we have to take a look at i think the next time will be easier don't you think yes yes everyone quickly agreed uh madeline has yet to chime in vicki quickly agreed i should be honest about that um madeline is the one who wants to see all the facts first and then she will deliver her empress-like opinion um but we uh for sure gonna be doing it again we think doing it four times a year is a really good number uh it's it's a rather complex undertaking but everyone loved it it was a blast uh adam richmond popped in on g love's cell phone and sang a song along with uh g love uh adam's a good friend of garrett's as well as uh my it was just it was such a great night g-love i think blew everyone away his new album the juice is grammy-nominated and he's just at the peak i mean after a 25-30 year-long career i mean he's only like 30 years old it's like what did he start when he was five uh it really is incredible what he's done as a solo artist and with his bands um and of course charlize theron and charlize theron i think what was cool for people was you know she was just in her c-top t-shirt and you know very casually and talking about very personal things to her um after watching the inauguration and she said when i said how are you she said i cried all day long um she was um really thrilled and really overcome with emotion that we had so many people who were strangers to her uh that wanted to spend the evening with her on the flip side i think everyone was sort of pinching themselves like i'm i'm just sitting here you know doing the chat with charlize theron and fascinatingly uh i i've i'm i'm a friend of hers i'm lucky very blessed that i've been out with her in public situations uh and her actress voice is there and last night i don't know vicki or madeline or whoever saw their uh her south african accent came out more at times than i've ever heard it before because she's just like chilling at her house and her deadline last night to like pull the plug on our little conversation which went for about 20-25 minutes was because she had to do dinner with her daughters so it was a really really great event people loved it we're going to do more of them we have three people that attended the event watching the entire life what'd you think you liked it yes good feedback it's perfect other questions comments someone needs pointers on making pickles oh my gosh uh do you like doing them uh sweet ones are sour and in the sour category do you do a quick refrigerator pickle a vinegar pickle or a lactic fermentation pickle we'll wait until they let us know well let me tell you about the difference real fast um refrigerator pickles are super easy two to one white vinegar to sugar a couple sprigs of dill a slice or two of garlic stack your pickles in there whisk your vinegar until the sugar dissolves pour it over it screw the jar tight throw it in the refrigerator come back to it 24 hours later and you've got a quick easy sweet and sour refrigerator pickle if you want to get in to doing sweet pickles and can them you have to increase the acidity in there to make sure that once it's canned it stays food safe and you don't get botulism there are really some amazing fermentation books out there david zilber who was the head of noma's fermentation lab sandor katz uh who is the god of fermentation to so many of us um and i just got a new fermentation book this year and i'm blanking on the on the young lady's name um uh but if you get david zilber's book and if you get sandor katz's book you'll be able to make any sort of pickling thing in the whole world the great thing about katz's book is that he teaches you all the techniques and then you can go wild and experiment the only pickles that i make well i make kimchi uh and i make a lot of uh pickled hot chilies because i collect hot chilies when i'm out around the world and i do uh lactic fermentation i like to create a salt brine and let the pickles sit for seven to ten days and just let them go until they spoil turn sour and then i seal them in jars and we enjoy them all i still actually think from like a year and a half ago we still have some in the back of the walk-in i swear to god madeline is shaking her head uh yes i'll show you how much we love pickling can can those move with us all right i'm gonna take you behind the curtain i'm gonna open the kimono metaphorically speaking oh we have this off this is fun i'll show you my refrigerator um oh this is kind of embarrassing i have like five thousand dollars of japanese a5 wagyu because we're doing something for the japanese wagon council but you can see in the back here behind the eggs you want to move the camera in there what's the date on that december 18th so we were doing a whole bunch we were doing a whole bunch of uh really cool uh demos in december like most chefs were doing uh for corporate groups and private groups and we wound up with a lot of vegetables around and i guess madeline you were still on maternity leave so it means it must have been jp took all the vegetables sliced them artichokes carrots celery hot peppers sweet peppers everything and he made a quick refrigerator pickle and we have what two gallons of it in there so we are constantly pickling and the great thing about it is that we we don't like to throw food away right um so we're able to through pickling preserve everything and then use it for stuff so we'll probably take that out we do taco lunches here at the office jp will make a whole bunch of taco filling and then you have all the pickled vegetables and some hot sauces and we'll use it all up it's really cool so get into pickling sandor katz's book is great david zilber's book is great what's your favorite emotional moment from bizarre foods uh the out of body experience i had in the kalahari with the juntoisie bushman not even close if you've not uh discovery plus a streamer uh free i believe for a t verizon customers verizon customers uh but worthwhile for anyone now has every show ever made for the discovery networks discovery networks plural owns travel used to own travel channel food network well they still own travel channel and food network uh but at one point trial channel got sold passed around to a couple owners then came back into the fold so if you go on there every bizarre foods episode of all time is there and just look at the bushmen of the the kalahari episode uh with the uh jean choi in botswana uh sorry not the kalahari episode the botswana episode is just absolutely i don't want to ruin it for you but i we actually filmed an out of body experience i had very very cool someone said i made those caviar and salmon tacos keep that stuff coming do you want to know what's really horrible um at a time when i'm doing so much all day long nine to five to try to to really fight for americans who don't have a lot um i sit in my office and you know i'm not making tv so i'm writing emails i'm talking to our representatives on capitol hill i'm in board meetings for non-profits uh on whose boards i sit and i am constantly trying to figure out ways to help people who have less and then we come in here we do something like that and i know it's for a different audience and i know there are people who it's aspirational for them it's fun for them there are some people who do like to splurge on those foods a couple of times a year um but it sometimes feels hollow so it's nice to hear that there's some people that enjoy them because you know that's we're really lucky here people will send us ingredients we actually from all of our salmon demos that's how we got into making all those the cured gravlocks jp makes a superb one um we we just we love to play with food and i hope nobody finds it too douchey any good way to get sustainable fish in the midwest oh tons tons i mean you have to remember there's different ways to talk about sustainability right farm salmon is an extremely sustainable product farmed trout i mean there are you know from the driftless uh region here we have great local uh sustainable trout that's delicious here in minnesota incredible stuff reverence r-i-v-e-r-e-n-c-e is the best trout that i've ever tasted in my life uh it's from idaho um that's a landlocked state um you know the ideal fish right uh they're the folks who are doing uh bronzino uh mediterranean bass um in central new york of all places i mean these things are extremely sustainable and despite the fact that yes it does have a carbon footprint it does have to come from somewhere to somewhere else if it's measured in hundreds of miles and not thousands i'm for it i really and truly am i i think the flip side of it is that it is so much better for our planet than depleting our ocean stocks and causing greater harm to our oceans are there any recipes you've been cooking non-stop recently cooking non-stop recently yeah custard i don't know why it's like winter time um i'm a lean mean fighting machine underneath this hot dad bod i believe me maybe it's just in my head uh but i feel this urge to eat custard in the i want big bowls of stuffed cabbage i want custard uh so i've been making a lot of custard recently because i can make four or five six of them a little hot bath pan like this into the refrigerator into the oven cool them down wrap them they last for days and i think the la i think i put a video of a butterscotch custard on instagram on twitter this morning and i'm i mean what can i say great recipe on zoeybakes.com if i make a hell you know what vicki i'm gonna make you my friend vicky just got back from spain she was away for three weeks were you visiting your family or did you keep it a secret from them that you were there i kept it a secret but you just revealed it sorry thank you i know her family watches she was there for three weeks the least she could have done was call uh but i should make you my my flan i make a really nice one i would love to have one okay njp promised me a paella that he never made a what yeah is that by ella yes same thing okay you posted a reels the other day with a little grill what was that yes that is one of my favorite tools that's in the other room too um you can go online and for 150 175 200 bucks buy a small ceramic uh box grill uh it has five sides the top is open comes with two little um tiny uh mesh grills that sit on top you use bencherton charcoal that's the japanese version there's many other different types every country seems to have their own sort of compressed high temperature smokeless charcoal and it cooks at a very very high heat and it's wonderful and you know there are i know restaurants that have five six seven of those lined up and that's their grill it's just really easy to manage and for home cooks it's really super if you have a hood you don't need to have an industrial one this is actually by the way the highest cfm home cooks hood i mean the draw is really nice i know some people have one some have a little four burner electric stove that has a hood on top test it roll a piece of newspaper up light it on fire you can always dunk it in the sink do it safely but light it if the smoke goes up your hood is good enough to put a small smoker or small uh japanese binjaton grill underneath your your hood and i use it for grilling for short bursts of time i i don't let something grill for four hours on it the way i do with my outside stuff at a lower temperature but if i'm hard heat sear grilling burgers piece of fish some thin cuts of meat yakitori of course i use my japanese uh bin chiton grill a lot of compliments today but your banana bread is the best oh thank you i love that recipe that is again here's the only reason that some of the stuff that i make is really good um i'm sure there are lots of people who make lots of recipes super super talented i'm lucky i'm old so i've just made it so long i just keep tweaking it tweaking it tweaking it tweaking it and you can do the same thing if there's a food that you really love make it a bun you make it two three times in a week you're gonna perfect it or come up with new ideas or new ways to do it and i really insist cook something new every single week if you're not cooking if you say you love food and you're not cooking something new every week something's wrong something's wrong you have to cook new things you have to stay teachable you have to experiment with new techniques and flavors so that you add to your skill set uh before we go i do have a couple of things um you're going to see a lot of it in the next couple of days vicky can verify if i say something wrong please stop me uh next tuesday is my annual event for services for the underserved i used to fly to new york and do this big gala dinner called dinner for a better new york this year we're doing zoom events at a much lower price point and we have a conversation about hunger uh with marcus samuelson nicole ponseca uh matt joswiak from rethink uh bill shore uh from no kid hungry share our strength no kid hungry and donna colona the ceo of sus and we're doing a panel discussion on hunger and then michelle branch my buddy michelle branch is going to join us uh for a live concert uh from her home down south uh and that's next tuesday look for it please join us uh hear about this incredible mission uh that sus does taking care of the people who new yorkers who are the most needy and who have fallen through the cracks in terms of services from other agencies why is it important to support people in new york even if you don't live there because the models that are created at sus i'm on their board are being adapted all over the country we do portal to portal care we care for people you know housing mental health issues addiction job training all the rest of that so please join us it's a really cool event the other thing that we're doing is we're doing a home gating event on february 4th which is two thursdays from now uh so i encourage you we're going to be doing our instagram live and then we're going to be doing a home gating thing as a promotion for the super super bowl with our friends at the fulton fish market and koiroi uh arctic salmon that's gonna be a blast uh i'm gonna be doing a lot of stuff with hot dogs and hamburgers just hot dogs and hamburgers that aren't made with beef it's going to be super super super fun uh next week i think we're doing fried chicken hot fried chicken several different ways please please please be safe out there we have a wonderful opportunity since we spoke last we have a new president in this country uh and while i often like to get political i'd like to stay civic we are all americans we have more in common than we ever could possibly imagine this is another chance once again in our country's history to show the rest of the world why what makes our republic so great and it's our ability to come together after times of crisis and be able to move forward with an agenda in which all americans will win underscore all americans as the late great senator paul wellstone used to say we all win when we all win see you next week

Channel: Andrew Zimmern

Views: 56,850

Keywords: andrew, zimmern, Cooking, Culinary, Literacy, Kitchen, instructions, How, to, Yum, delicious, favorite, eating, meal, Travel, Channel, family, azcooks

Id: 23mbGNxnNL4

Length: 45min 31sec (2731 seconds)

Published: Fri Jan 22 2021