>>> I'M CHEF MICHELLE
BERNSTEIN AND IT IS THE BEST
REASON FOR SMELL-O-VISION.
THAT'S TODAY ON SO FLO
TASTE.
THIS IS SOUTH FLORIDA WHERE I
LIVE AND WORK.
I AM CHEF MICHELLE BERNSTEIN.
SOUTH FLORIDA IS MORE THAN
SUN, SAND AND SEA.
IT IS A LIFESTYLE OF FASHION,
SOUND, CULTURE AND OF COURSE
FOOD.
FOOD WITH TASTES FROM ALL OVER
THE WORLD.
JOIN ME AS WE CELEBRATE THE
FOOD OF SOUTH FLORIDA.
>> AND THE PEOPLE WHO LOVE
IT.
>> JOIN ME AS WE EXPERIENCE
"SO FLO TASTE
>> WELCOME, TASTE BUDS.
I'M CHEF MICHELLE BERNSTEIN
AND WELCOME TO "SO FLO
TASTE."
I AM HERE WITH A GOOD FRIEND
WHO COMES FROM A RESTAURANT I
KNOW ALL TOO WELL.
HOW ARE YOU?
>> GOOD MORNING TO EVERYONE:
>> LET'S GET COOKING.
WHAT DO WE HAVE?
>> WE WILL START OUT WITH A
BEEF CALPACCO WITH A DIFFERENT
DRESSING AND A CREAM TRUFFLE.
>> THIS IS, -- THIS IS WHAT HE
CALLS A GREEN TRUFFLE.
IT MAY NOT BE A TRUFFLE, BUT
IT WILL SMELL AND TASTE LIKE A
TRUFFLE.
HOW DO WE GET STARTED POUNDING
THE MEAT.
>> WHICH ONE DO YOU WANT?
>> THE SMALL O.
>> SOMETIMES WHEN YOU BUY A
FILLET IT MAY HAVE ALT FAT AND
SILVER SKIN.
YOU WANT TO MAKE SURE IT I
CLEAN MEAT.
>> WHEN YOU POUND IT YOU WILL
SEE ON THE PLATE --
>> IT IS NOT ATTRACTIVE TO
HAVE POUNDED FAT ON THE
PLATE.
YOU TRY TO MAKE IT AS CLEAN AS
POSSIBLE WITH ANY CUT YOU MAY
BE DOING.
WE WOULD CUT AROUND AND MAKE
SURE THAT IT IS PERFECT.
WHEN YOU POUND THINGS YOU SEE
EVERYTHING.
>> MAUI HAVE THE MEAT.
I W USING THIS KIND OF
PAPER WHEN IS A PLASTIC
PAPER.
>> IS IT EASY TO FIND THIS?
>> YOU FIND IT AT THE
SUPERMARKET OR YOU CAN USE THE
ZIP LOCK BAGS.
>> THAT'S MY FAVORITE.
>> YOU CAN OPEN.
>> I DO THIS ONE BECAUSE IT IS
EASY THE POUNDED MEAT AND YOU
CLEAN.
YOU DON'T MAKE TOO MUCH.
I GET ANOTHER ONE
I CLOSE AND I HAVE M POUND.
>> I MAY IT TWICE A WEEK FOR
MY SON'S LUNCH BOX AND THE
POUNDING MAKES HIM CRAZY
BECAUSE I WAKE HIM UP.
>> WE PUT THE MEAT TOGETHER
BECAUSE THEY LOOK LIKE ONE.
>> THAT'S A NICE POUNDER.
>> BE CAREFUL WITH THE
FINGERS.
>> SO WE TAKE OUT ONE AND WE
CAN BRING THE PLATES WHICH IS
HERE.
>> IN THE RESTAURANT BUSINESS,
OR AT HOME, WHAT WE NORMALLY
DO IF YOU WANT TO SERVE FOUR
PEOPLE , YOU KEEP IT IN THE
PLASTIC AND THEN FLIP IT OVER
SO YOU DON'T HAVE TO HAVE AS
MUCH IN THE FRIGE.
>> WE PREPARE A DRESSING AND
THERE IS OLIVE OIL AND CANOLA
OIL.
>> SO WHAT I'M MULLS -- WHAT
EMULSIFIES IT.
>> THE CHEESE.
THERE IS SOME RED VINEGAR.
>> IT LOOKS LIKE A MAYO, BUT
IT IS LIGHTER.
>> WE CAN START TO PLATE IT.
WE WILL CUT SOME CELERY.
>> DO YOU WANT ME TO CUT FOR
YOU?
>> PLEASE.
>> I LIKE THE GREEN ONE
BECAUSE IT IS A LITTLE MORE
FOR ME.
I LOVE THE LEAVES TO MAKE THE
PRESENTATION AND THEY ARE GOOD
AND THEY ARE NICE.
WE ARE GOING TO USE SOME OF
THOSE ON TOP.
IS THIS --
>> IS THIS OKAY?
>> FANTASTICO.
WE START WITH THE DRESSING.
>> I AM SO EXCITED.
I THINK IT IS ONE OF MY
FAVORITE THINGS.
>> DO YOU WANT THIS OR BIG
SALT?
>> NO, THIS IS ACTUALLY FROM
CICILY.
IT IS A SEA SALT.
WE PUT A LITTLE BIT OF THIS
TRUFFLE OIL.
>> SO THESE ARE SMALL GREEN
PEACHES SITTING IN THE TRUFFLE
OIL THAT MAKES CHEF CREATE
THIS PUN OF GREEN TRUFFLES,
CORRECT?
>> I START TO FIND THAT WE ARE
VERY FAMILIAR WITH THE
TRUFFLES AND WE TRY TO USE IT
WITH THE SEASON AND EVERY TIME
WE HAVE SOME NEW IDEA WE TRY
TO USE IT TO MAKE SOMETHING
INTERESTING M.
WE PUT SOME LEAVES AND WE ARE
GOING TO SLICE THEM WITH THE
TRUFFLE OR YOU CAN USE A
SIMPLE MANDOLIN.
HERE WE ARE.
THIS IS THE GREEN TRUFFLE.
>> THAT'S BEAUTIFUL.
>> YOU CAN USE THI PRODUCT IN
A DIFFERE WAY ON THE BEEF
AND THE FISH.
>> DOES IT HAVE A LITTLE
VINEGAR ?
>> THEY LET THEM STAY ON THE
TRUFFLE OIL.
>> THAT'S DELICIOUS.
>> BEAUTIFUL.
>> AND THERE YOU HAVE IT.
YOU BETTER TAKE A PICTURE
QUICK BECAUSE I AM GOING TO