Now, I’m thrilled to introduce our special guest, Chef Graham Mitchell.
Chef Graham Mitchell was raised in a small farm town in Mississippi by his grandparents, who taught him how to love cooking at an early age. After attending the University of Mississippi, Graham followed his heart to Johnson and Wales University in Charleston, South Carolina, graduating Summa Cum Laude with a degree in Culinary Arts in 1996. While in culinary school, Chef Graham worked in the test kitchen of Master Chef and James Beard Award Winner Louis Osteen, author of Louis’ Charleston Cuisine. In 2000, Chef Graham ascended to the Sous Chef position at Medizona in Scottsdale, Arizona, which was named one of the top 22 new restaurants in the country by Esquire magazine. Later, he became Executive Chef of Restaurant Hapa. Chef Graham Mitchell began his career in education at the Texas Culinary Academy in 2005, where he taught culinary technique classes and managed the student-run Bleu River Grille and Ventana Restaurant. Chef Graham later returned to culinary education as Executive Chef and leader of the Academic Department of the Boulder Campus of the Auguste Escoffier School of Culinary Arts. He currently teaches at Escoffier Online International Culinary Academy.
“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is Bok Choy.
Here is a recipe for my “Miso-Black Vinegar Bok Choy and Mushroom Stir-Fry.” This stir-fry is a quick fix, but the black vinegar (I AM OBSESSED!) really elevates the dish.
“Figure Out This Food!”
I have a game on my Facebook page called “Figure Out This Food.” I post a close-up of a food item and the first three guesses get a shout-out here. Congratulations to Roberto Katekaru and Sokhoeun Chau for guessing “Kaffir Lime.”
I also attended the LRA EXPO this year, and I was one of the featured chefs at the FT2i Marketplace cooking demo stage.
Here I am demonstrating my Watermelon and Tomato Bruschetta with fresh mozzarella and fresh basil (from my garden). I placed that on homemade focaccia and topped it with a quince balsamic vinaigrette and gold smoked sea salt (from Mark Bitterman). It was so delicious and the crowd loved it!
That’s all for this week!
Kid Chef Eliana