But before we go to break,
San Antonio is gearing up
for a paella challenge that's
investing in the future of
culinary arts within our city.
I got a taste of what's going
down this year. I'm hanging
out at Burger Tucker this morning with
chef Johnny and we're not talking burgers,
we're talking pair challenge and how it
Benefits Kitchen Campus, his nonprofit.
So thank you so much for being .
What goes into making the perfect pair?
Well, we have a lot of
fresh ingredients today.
I thought I'd change it up a little bit.
I normally stay very traditional
and I felt I wanted to create
something today with a little
bit more Sassoon Mexicano.
So I have like a Chipotle
stock and I have some machote.
OK, so let's see how it goes.
I've never made it before. No w.
You're kidding.
But that sounds so good.
And the flavor is,
I'm already like,
OK, the pineapple,
the citrus. Yes, yes,
all of that's in there.
So that that is, I guess,
exactly what farrens and fans
of our prayer challenge can
expect at Mission County Park,
with all the chefs and students
all creating different pieces.
Yes. OK, what's the first step?
So tell me what this pot is.
Let me get it. So you can taste this.
So this is the papaya is
a pay because of the pen.
So you're going to the the fans
who come out to our challenge,
they're going to see chefs and students
cooking in these pants and even bigger.
First up to this though, alrigh,
so then I'm going to get starte.
Let me, I have olive oil and the
start sauteing some of these ingredients.
Let's throw the onions,
let me have the throw the mushrooms in
here because I want to make sure that
you don't get splattered too mu.
You have a beautiful coat on.
It's a little chilly.
Little Chilly, I
know, but I didn't want, I didn't want you to
get, you know, I want you to get
anything on that pretty coat of yours.
So we're gonna saute a little m.
There's some more onions over t.
We'll dump those in there.
Perfect. More onions.
Let's, let's put in some of the.
I'm going to put in the chicken.
If you want, you can also put in the Peppers.
Alright, so there's red Peppers
and the chicken is soaking up al
that flavor as well. Full stop.
They're not gonna see is the st.
The stock is what gives us all the flavor.
Creativity will run wild during this event,
so keep that in mind.
So while we're doing this,
tell me a little bit about Kitcn
campus and what you guys do.
Well, Kitchen Campus is a nonprt
organization on the West side,
and we're dedicated to nurturing
culinary talent, right?
We want to be able to be a
resource for students who want
to pursue culinary arts.
Career.
And I know that this does take
about 15 minutes to cook.
You're gonna add the stock in,
add the stock, and we're
gonna simmer it. You can watch .
So all I have to do now is add
the stock. This
is our secret stock that
I'll have to maybe show you
or tell you later what it is,
but it has all the seasoning ths
going to make this taste wonder.
OK, and we're going to use a
little TV magic. So this is what
it looks like before being cook.
So this is what the final product looks like,
Chef, I need to take a taste te.
While I do that, tell me what people can
expect and where tickets can be purchased.
So paella challenge.com is for
all the information and the
tickets to buy for the challeng.
And it's two weeks away.
Our goal is to raise $80,000
and that's a lot of money,
but students need a lot of help.
Look at this by it.
You look wonderful.
It looks perfect.
It has a little bit of spices,
aromatics. Mushrooms.
Hmm. I'm ready. I'm going in.
I've only tasted the stock,
but the stock really is what mas
the dish. I can't wait to try i.
See. Not me eating.
And he's like, wow,
I haven't even tried it yet.
It's so good. Do it.
She'll let me drive my bike.
OK, so you have a discount code
for a great day, SA viewers,
20% off. What is it? Great
day, paella. Yes.
So please join us.
Mission County Park.
It's going to be amazing.
Chef Johnny, thank you for having me out.
This is perfection. I'm going to continue
eating like nobody's business. t
in there. Get in there.