>>> I'M CHEF MICHELLE
BERNSTEIN AND TODAY IT IS A
TASTE OF FRANCE FROM NORTH
MIAMI AS I WELCOME CHEF NEIL
COOPER IN MY KITCHEN.
>> THIS IS SOUTH FLORIDA.
IT IS WHERE I LIVE AND WORK.
I'M 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."
>> I'M MICHELLE BERNSTEIN.
THAT IS WHY I INVITED NEIL
COOPER, CHEF NEIL, MY FRIEND
IN NORTH MIAMI TO JOIN ME ON
TODAY'S SHOW.
THANK YOU FOR BEING HERE,
CHEF.
I LOVE YOUR FOOD.
I ASKED NEIL TO CHOOSE THE
FAVORITE TINGES FROM HIS
RESTAURANT THAT WE COULD SHOW
YOU TO POSSIBLY MAKE IT HOME.
THE THINGS ARE MORE
APPROACHABLE, WOULD YOU SAY?
TELL US WHAT WE HAVE.
>> WE WILL DO A STEAK TARTAR
AND WE ARE STARTING OFF WITH A
CENTER CUT TENDERLOIN FILLET
MIGNON.
>> IS IT THE BEST?
>> IT IS TENDER AND THERE ARE
NO CONNECTIVE TISSUES.
>> AND NOT FATTY.
>> NO FAT.
IT IS TOTALLY LEAN.
>> THIS IS A LOT.
>> WE ARE NOT DOING ALL OF
THIS.
>> NOT THAT I WOULD MIND.
>> WE WILL DO ABOUT SIX OUNCES
WHICH IS ABOUT THAT MUCH.
>> DO YOU WANT TO GET STARTED
AND I WILL DO THE POINT.
>> WE WILL CUTOFF A SIX OUNCE
PIECE RIGHT HERE.
WE WILL CUT IT DOWN AND STACK
IT UP AND GO THROUGH IT.
WE ARE GOING TO JUST DICE IT
UP VERY FINE.
SOME PEOPLE LIKE IT A LITTLE
LARGER AND SOME A LITTLE
SMALLER.
AT THE RESTAURANT WE DICE IT
REALLY FINE.
AT THE RESTAURANT WE DO IT TO
ORDER.
THERE IS NEVER --
>> YOU CUT IT TO ORDER?
>> WE CHOP IT TO ORDER.
THAT IS THE ONLY WAY.
WE DON'T WANT THE MEAT TO
OXIDIZE.
THAT'S WHERE YOU WANT IT RIGHT
THERE.
IT IS A FAIRLY SMALL DICE.
WE ARE GOING TO PUT IT IN THE
BOWL AND WE ARE DUOING TO MAKE
A -- WE ARE GOING TO MAKE A
SAUCE.
WE HAVE EQUAL PARTS AND WE
HAVE THE MAYONAISE AND
KETCHUP.
WE PUT IT ON A BURGER.
>> THAT'S WHAT I USE ON MY
BURGER.
THAT'S SO FUNNY
THERE IS A LITTLE WORCESTER
AND TABASCO YOU CAN JUST ADD
AS MANY DRO --
>> SPARINGLY.
>> -- YEAH, HOW HOT YOU WANT
IT.
WE WILL MIX THIS AND ADD ALT
OF THIS.
YOU WANT THE MEAT TO B MOIST
WITH THE SAUCE AND YOU DON'T
WANT TO OVER DO I
AND WE WANT TO MIX IT I
QUO WE HAVE SOME TO CHALETS.
AND WE HAVE SOME FRENCH
PICKLES.
>> DID YOU ALWAYS LOVE FRENCH
FOOD?
>> I ALWAYS DID.
I SAID I WANT TO DO SOMETHING
DIFFERENT AND I SAID I WANT TO
OPEN A FRENCH BISTRO.
WE ARE PUTTING THIS IN THE
RING BOWL.
WE CAN PUT IT IN THE RING BOWL
AND IT LOOKS MORE -- EXACTLY.
I PRETTY MUCH --
>> OH YOU ARE REALLY EXACT.
>> I EYE-BALLED IT.
WE HILLARY MOVE THE RING
BOWL.
AND THEN -- WITH THE RING
BOWL.
WE GARNISH WITH BABY GREENS
WITH OUR HOUSE VINAGRETTE.
>> A FRENCH VINAGRETTE?
>> YES
>> YOU SERVE THIS WITH FRIES?
>> YES.
>> MY GOODNES.
>> WE DO A COUNTRY PATE.
>> I WAS HOPING YOU WERE GOING
TO MAKE YO EAST -- WE ARE
GOING TO MAKE YOUR ESCARGO.
>> THERE IS THE PLATE RIGHT
THERE AND WE HAVE MIXED BABY
GREENS.
>> COME RIGHT BACK.
WE HAVE MORE DISHES THAT ARE
JUST DO DOSH DOSH DO
ELECTABLE.