Epic Interview with Cooking Channel’s Loveable Mo Rocca

Mo Rocca and Ruth Teig during an episode of My Grandmother’s Ravioli, Courtesy Cooking Channel

Mo Rocca:  he’s the man who doesn’t need any introduction.  But, you know how this works…we’re going to give you one anyway.  Mo Rocca’s all over your TV and there is no doubt that you’ve seen him, laughed at his jokes, or even smirked with him in agreement.  Maybe you were obsessed with his writing on the children’s show Wishbone, his special reports on The Daily Show, his spot on jabs at pop culture on VH1 specials, his humorous and insightful comments while a judge on Iron Chef, his human interest stories on CBS Sunday Morning (did you see the professional pencil sharpener story?), his show Food(ography), or his brand new show on Cooking Channel, My Grandmother’s Ravioli? Phew, busy man!

However you’ve come to know Mo Rocca, it’s hard not to love him.  His boyish charm, his wit, and his natural ability to tell stories make him the geektastic star of the TV world.  He’s definitely showing all these qualities off in My Grandmother’s Ravioli, a Cooking Channel show that features how-to cooking lessons from a different grandma or grandpa each week.  Along the way, we learn about these interesting people and Mo becomes their adoptive grandson.

Well, we had an opportunity to talk with Mo Rocca about what has made him successful, why he moved over to the culinary world, why he named a show after his grandma’s raviolis, some of his most memorable moments on camera, and some great advice for holiday meals.

You received your B.A. in Literature from Harvard.  Some say that will prepare you to do well on Jeopardy questions, but clearly it has done a lot more for you.  How would you say your Lit. degree and your time at Harvard helped get you to where you are today?

(Hesitates and takes a deep breath)  Great question.  I feel like my whole career has been a continuing education program. I don’t mean that in some kind of airy fairy abstract sort of way…I’m drawn to jobs and projects where I end up learning stuff.  I’m especially drawn to areas where I know nothing at all. I’m one of those people that would have benefited, perhaps, more from my fancy college education if I had it later in life. I had all these great professors, took all these courses, some of them with world-class scholars, teaching.   But, I couldn’t really take advantage because I wasn’t completely ready.

Casting Call: Chopped Needs Professional and Amateur Chefs

Food Network is looking for some Chopped champions.  People who can think quickly, creating a meal from scratch based on just a select few ingredients.  This time around on the show, though, they won’t be looking just for professional chefs to win the $10,000 dollar prize.  Chopped will be changing things up with special themed episodes just like the recent Chopped Grill Masters.  These are the possible themes for shows that you could end up cooking on:

• Amateur Chefs
• Teen Cooks
• Military Chefs
• Culinarily-Creative Moms
• Formerly Overweight Chefs Who’ve Slimmed Down
• Unsung Hero Chefs, Cooking for a Cause
• Families That Cook
• Family Feud

All you need to do is click here to get to the casting call, answer the questions, then wait for your call from Food Network.  Just like Melt Mobile did with Bobby Flay’s new show 3 Days to Open, let’s show the country what Connecticut is made of.  Also take note that there are also professional chefs wanted.

So, time for your mystery box challenge!

What would you cook with these ingredients?

Pork shoulder

Cilantro

Chocolate

Paprika

Raspberry jelly

Executive Chef Rob Bleifer of Food Network at Entwine Wine Tasting – Harry’s in Fairfield, CT

Food Network knows their food, Wente Vineyards knows their wines.  Mix ‘um both up and what do ya got?  Entwine.  Food Network’s approach with Entwine is creating a line of wines that will complement any food thrown at them.  While they are crafted to jive well with different kinds of cuisines and dishes, they can still stand tall by themselves as everyday drinking wines.

Feel like trying these out?  Well, you’ll have your chance to try all four Entwine varieties on July 7, from 1-4 pm at Harry’s Wine and Liquor Market in Fairfield, CT.  On hand will be Rob Bleifer, Executive Chef at Food Network.  He’ll be talking about Entwine, will be signing bottles, and will pose for pictures.  Don’t miss your shot to meet a culinary king and try out some killer new wine.  Here are the four Entwine wines along with the descriptions from the site.

2010 Cabernet Sauvignon: 

Rich, fruity, and herbaceous – like eating raspberry jam off of a sprig of thyme.

entwines with: blue cheese; burgers; cheese straws; creamed vegetables; roasted carrots; sautéed mushrooms; and steak and potatoes.

Perfect for: backyard barbecues.

2010 Chardonnay: 

Easy-drinking, with crisp fall fruit – think toast spread with homemade apple butter.

entwines with: cream sauces; goat cheese; grilled cheese sandwiches; potato chips; roast chicken; and shellfish.

Perfect for: a casual night with friends.

2010 Merlot: 

Juicy and mouthwatering – think mid-summer plums and cherries, with a hint of black tea.

entwines with: grilled pork; mac and cheese; meatloaf; pizza; salami; tomato sauce; and wild salmon.

Perfect for: weeknight dinners.

2010 Pinot Grigio: 

Crisp, refreshing, and citrusy, like a green apple drizzled with lime juice and honey.

entwines with: asian takeout; guacamole; ham; hor d’oeuvres; salty cheese; tropical fruit; and whitefish.

Perfect for: nice evenings out on the porch.

Harry’s Wine &  Liquor Market
2094 Post Road
Fairfield, CT  06824
tel  203-259-4692
fax 203-259-7840
harrys@snet.net
www.harryswine.com
Mon – Thu:   8AM to 8PM
Fri&  Sat:   8AM to 9PM
Sunday:      10AM to 5PM

Located at 2094 Post Road, Harry’s Wine & Liquor Market has long been Fairfield County’s leader in education and the introduction of new industry trends. Winner of numerous accolades, including, “Best Beer Shop of Fairfield County” by the The Advocate, and “Best Wine Shop” by Connecticut Magazine,  Harry’s Wine & Liquor Market has also been recognized by The Wine Advocate for its contributions and history.

Chef Prasad Chirnomula of Thali on Food Network’s Chopped Tonight

Credit: from Oaxaca Kitchen site

Yes, you read that correctly.  Chef Prasad Chirnomula of Thali and Oaxaca Kitchen fame will be showing off his culinary chops tonight at 10 pm on Chopped, “Yuzu Never Know.”  Tune to Food Network and see Prasad’s other three challengers and to see what he’s up against!  Each episode is a contest of quick thinking, culinary technique, and just plain raw genius.  Many a chef have quaked when they open up the dreaded baskets, and with good reason.  You never know what you’ll find inside of there.

Well, we do know some details of what’s inside.  We’ll break down the three rounds and will fill in more information after the airing, including the competitors and the winners.  Good luck Chef Prasad!   May the best Indian chef who owns Thali and Oaxaca Kitchen win.  We’ve updated this post to reflect the competitors, the ingredients, and those who were chopped.

Competitors 

1) Prasad Chirnomula: Thali and Oaxaca Kitchen (CT)

2)  Kenneth Johnson:  Pescatore (NY)

3)  Zaina Dell’Aquila:  Condé Nast Café (NY)

4) Fanny Gerson:  La Newyorkina (NY)

Cooking Rounds

1) Appetizers:  chefs must use yuzu, cucumber, black mission figs, and sturgeon filet.

    Who’s chopped?  Chef Prasad, you’ve been chopped.  He forgot to put cucumber in his sturgeon croquette.  Although Chef Fanny’s ceviche was tough, the omission of the cucumber warranted Chef Prasad getting chopped.  In addition, they felt that the mandatory ingredients got lost in his other spices.

2) Entrees:  orange gelatin, mutton chops, baby leeks, and banana potatoes.

Who’s chopped?  Chef Fanny was chopped.  Her potatoes and the sauce on them was great, but her broiled mutton chop had raw fat on it and wasn’t “up to par.”

 3) Desserts:  Israeli couscous,  Mexican chocolate, pasilla chiles, and pineapple.

Who’s chopped?  Chef Zaina, you’re chopped.  Her “bread” pudding was too dry and, overall, the judges felt that Chef Johnson’s  dishes utilized the ingredients better.

Winner

Kenneth Johnson of Pescatore lasted ’til the end and took home the $10,000.  He plans to go to Europe and make his granddaughter even prouder.

Air Times 

10 pm, 5/1/12 on Food Network.  Other showings are 5/2 at 1 am, 5/10 at 9 pm, and 5/11 at 12 am.  Past that, you’re on your own.  Check your listings. ;)

Jason Sobocinski + John Barricelli Book Signing and Tasting for The Wakeman Town Farm, 5/6

Behold the awesomeness!

Yes, after a successful swag run that included white shoes at $20 at Marshall’s Shoes in Westport, I snuck into Barnes & Noble while Kristien oohed and aahed over the vast array of shoes.  Barnes & Noble, my oasis, my escape from the monotony of shoe shopping…how I love you.  Well, wouldn’t you know what we found when Kristien made her way in?

Click through to purchase/look at book at B&N

A double dose of culinary and cheeseuary awesomeness in the form of a book signing!  Yes, so just stop in at the Barnes & Noble in Westport on 5/6/12 from noon-2 pm and you’ll be able to meet Jason Sobocinski from Caseus Fromagerie and Bistro and John Barricelli from The SoNo Baking Company.  Their books will be for sale, and you’ll be able to get them signed all in support of a bookfair for the Wakeman Town Farm education center in Westport.  We checked and you’ll be able to bring in your own copies, oh intrepid foodicionados.  This is for a fundraiser, though, so consider buying both books to be signed.  Oh, but wait, did you catch that other word on the sign?  Yes, TASTING.  Muahahahaha!  You’d be absolutely dumb not to attend.  Think ahead, too…wouldn’t this be a perfect gift for your lovely wife or your mother on that special day that comes only once a year?  Or, think of your favorite bloggers named Dan and Kristien Del Ferraro…

You are probably familiar with both Jason and John, because they seem to be everywhere these days.  Jason is well known for his awesome restaurant, food truck, and store Caseus in New Haven and also for hosting The Big Cheese on The Food Network.  Also, John has received countless kudos from the media and fans for his food and baked goods (especially our ode to the stuffed french toast) and  hosts his own show called Everyday Baking on PBS.

In addition, please also consider coming in earlier than the book signing to support Wakeman Town Farm.  Starting at 10 am, there will be lots of fun events and green activities that celebrate how amazing farms are and why we love spring.  This will be a great place to take your kids, hint hint wink wink nod nod.

Barnes & Noble

5/6/12 from noon – 2 pm

Address:  Post Plaza Shopping Center

1076 Post Road East

Westport, CT 06880

Phone:  (203) 221-7955

Bobby Flay + Melt Mobile Roll into Stamford for Surprise Appearance a Day Before Opening

Bobby Flay preps the tomato soup that will soon be handed out to hungry munchers

Danny, Bobby Flay, and me. Bobby’s the man…and Danny’s eyes are closed. Lolz

In depth look at that oozy gooey goodness of the sandwich. Divine.

Seconds before this entire sandwich is devoured in a major omnomnom fest.

Say Cheese! Sorry, that’s Danny’s joke, not mine.

*Click a pic to see the gallery of images*

Danny called me in desperation around 3:30.  ”Kristien, you need to get out of work.  Stamford Downtown just said that Melt Mobile and Bobby Flay are going to be by Lucky’s tonight from 6:30-8:30.”  I slammed through my work, got home, gussied myself up (hey, I could get on camera after all), then we were off to take part in the cheesey awesomeness. Danny needed no further work, he just needed to put on his fancy fedora.

In depth look at that oozy gooey goodness of the sandwich. Divine.

When we got there, there was a huge crowd of people surrounding the Melt Mobile truck.  Bobby Flay’s production crew for his new series Three Days to Open coming out in July held up a sign that said if you’re standing here, you are agreeing to be shown on camera.  I used write these for my clients, so it’s funny being on the other side of it! We didn’t see anyone leave, you’d be crazy to leave…especially if you realized what was in store.  After a few minutes of waiting, the hungry mob was given permission to move forward and form some kind of blob-like line.  This is where Darwin’s theory comes in, though it was more survival of the hungriest.  We keed, we keed…it was a high-spirited group of foodicionados that chatted about their favorite restaurants, foods, and what they’d want to order here as we waited. In fact, we got to meet lots of our Facebook and Twitter foodie friends in person which was half the fun!

Darlene, co-owner, took orders as people got towards the front, while Diana and the Melt Mobile staff cooked things up.  Bobby was there, clapping away, giving tips, pushing them on to deal with this Stamford surprise crowd.  From time to time he would poke his head out, set out some tomato soup or sandwiches, and make sure they got sent to their rightful owners.  Chef Flay also helped out by grilling up the onions and mushrooms.  Come on, you know Bobby’s the grill master.  I got my hands on a tomato soup while we inched our way up.  Yeah, that’s ridiculously ridiculous tomato soup.  It’s creamy and tangy with a few chunks of tomato and some spices to round it out.  Just plain awesome, and I have had a LOT of tomato soup in my day!

Bobby Flay preps the tomato soup that will soon be handed out to hungry munchers

Danny and I introduced ourselves to Darlene, we hugged, and she called Bobby over.  We had a chance to talk for a second and Bobby thanked us for blogging about Melt Mobile and his show.  COOL! Back to reality, though.  We gave Darlene our order:  two Originals (plain) with bacon, sautéed onions, mushrooms, and tomatoes.  A few minutes later we had our sandwiches.  They were cheesy and nice n’ crunchy like grilled cheese should be!  The ingredients were fresh off the grill – the crispy bacon added a nice texture, the onions great flavor, and the tang of the fresh tomato and the earthiness of the mushrooms balanced the buttery/cheesy goodness out. Seriously amazing grilled cheese…we will DEFINITELY come back whenever possible!

The event went off without a hitch! We’d like to wish Darlene Andersen and Diana Hall all the luck in the world, but they won’t need it.  They’ve had lots of training and advice from Bobby Flay that we can witness in his new show.  And, hey, they were already just plain awesome anyway!

For those of you now drooling, you don’t have to wait any longer for Melt Mobile.  Stop by at 11:30, today, and you can be a part of their grand opening celebration.  You’ll be able to create Original sandwiches or nom away on some of their signature sandwiches that everybody present were raving about.  Thank you Melt Mobile, Food Network, and Bobby Flay for the soup and grilled cheese sandwiches!

Our post on The Bobby Flay Project

Our first post on Melt Mobile

Our post on Melt Mobile on The Bobby Flay Project

Melt Mobile

Veterans Park/Landmark Square Atlantic Street (across from Old Town Hall) in Stamford, Connecticut

Monday-Friday, 11 am – 4 pm

Visa, MasterCard, and cash accepted

Opening March 29, 2012

Melt Mobile site: http://www.meltmobilect.com

Melt Mobile FB:  https://www.facebook.com/MeltMobile

Phone:  (203) 609-1422

Available for private events, too!

Casting Call for Bobby Flay’s New Show, Three Days to Open, on Food Entrepreneurs

Update:  3 Days to Open starts July 20 at 10 pm.

Big news!  Are you planning on opening up a restaurant between March and June of 2012?  If so, Bobby Flay would like to work with you and put you on his new Food Network show called Three Days to Open.  Bobby will mentor a select cast of entrepreneurs a few days before their eateries open.  The chosen restaurateurs will not only receive excellent advice from Bobby (think of all the restaurants he owns and is chef for across the county), they will also get a ton of publicity.  One of the featured spots will be Stamford, CT’s own Melt Mobile!   Check out when they and Bobby hit up Stamford by surprise.

-

Those who are applying need to have heart, soul, passion, and vision.  So, if you’re planning on opening up your own restaurant and would like to be on Bobby’s show, look at the information from the press release below and check out more info at www.bobbyflayprojectcasting.com.  Casting is going on over the next few weeks, so chop chop!  Good luck and let’s show Bobby what Connecticut is made of!

From Press Release

To apply, please email us at BobbyFlayProjectCasting@gmail.com ASAP with the following information:
-   Your name and the name of everyone involved on your team

-   A recent photo of you and your team

-    A short bio on you and your team

-    The type of eatery you are opening (restaurant, bakery, food truck etc.) and type of food (Italian, cupcakes etc.)

-    Your approximate restaurant opening date and where you are in the process of opening

-    Contact information and current location

Become a Food Network Star! Open Casting Call, 8/5/11

Omnomivores, carpe diem!

Ever been watching Food Network and think, “Hey, I can freakin’ do that!” or “I wish I had my own show on there, I’d rock it”?  Well, here’s your chance!  Food Network Star is holding an open casting call in NYC this Friday, 8/5/11.  They contacted us just a few minutes ago and we wanted to get this info out to you ASAFP (as soon as freaking possible.)  So, think you got the culinary chops, the star power, and the awesome “pitch” that will help you to win and secure your spot as a Food Network host?  We’d love to see a winner this year from CT!  Represent!

Here are the details:

Food Network NYC Open Casting Call

Friday, 8/5/11

9 am – 12 pm

Sutton Place

1015 Second Ave.

New York, NY 10022

IMPORTANT:  Bring a filled out application from here, two photos of yourself, and your resume.

From Food Network:

If you can’t make it to an open call, please visit us at www.FoodNetworkStarCasting.com for details on how to submit a home video! For questions please e-mail us at fns8NYC@gmail.com.

For information about the show please go to www.FoodNetwork.com/Star.