4 local award-winning chefs are
joining forces for a culinary
event taking place tomorrow.
And this is really beautiful.
It's all to support families
involved with big love cancer c.
All right, Clark is out at
the restaurant where this is
all going to be taking place.
Clark, what can people expect
at the night of the chefs table?
They can expect to be surrounded by some
incredibly talented chefs that have culinary
expertise that will just blow your mind.
Chef Steve McHugh, you're one of them.
And so I'm really happy this mog
to be hanging out and making some veal.
Tell me what we're looking at right now.
So we've got some locally raised Texas
veal here and we just wanted to showcase
some local veal along with our grill,
excuse me, tomorrow, you know,
we have the big grill works back there,
the wood fire grill,
and so we're going to be plating
it with a little chilly soupies,
some Vaughan squash.
And just some of our veal
stock and we'll get played in
here. I love the sound of that.
Can you teach me how to slice? .
So we want to make sure we're
going against the grain.
So our grain is running this wa.
So we are going to go this way.
Opposite direction. Yeah,
don't and don't cut yourself.
He's like, please don't do it.
I'm going to go Kendall Jenner d
backwards cucumber. About that.
OK, so this is awesome.
And what temperature is this cod
to? So that's about a
medium well right there.
That's typically how I like vea.
I don't like to go any
underneath that, right.
It's already a little tender it.
What do you season it with?
Just salt and pepper,
you know, I'm a big fan of.
We like to let our farmers
and ranchers do all the hard
work and then that's perfect.
And then all I've got to
do is cook it and.
Be a star, right?
Yes, yes. And let it be a star on the play.
I love that you do that.
And I know that you like reverse seared.
Yeah. And the pan, too.
I just learned what that
even meant today. But little
bit better. But that wherever you think.
OK. There you go. And we've
got some of our roasted squash.
Oh, my gosh. What I feel so beautiful.
Roasted squash. OK, talk to me
about what it's roasted in.
So we actually care 24 hours
in a Curry spice and salt,
and then we'll slow roast it in the oven.
That's nice and caramelized.
It gets soft.
You want to make sure you see l,
these little crispy edges.
And it starts to get a little texture,
starts to get a little tooth
to a little chew to it.
That's how I love my squash.
Like, just, you know,
I know I love the crispy outsid.
And it was really nice, too.
Did I play this? That's perfect,
that's perfect. We just take soe
of our veal reduction that we me
and when you make your production as well.
So how did you do this one?
You obviously use the natural
juices from the field. Yeah,
and bones and let it basically.
Laville stock char,
onions and carrots and celery.
And then we just,
we bring that down till we just
get this thick glaze right here.
It's just all meaty and beautifl
and all those natural flavors
as well. And what is this
red vein sorrel? So OK.
Locally grown here.
I've got a farmer that I work
with who who grows it for us and
all all this for a good cause.
I mean, we're we're raising
money for big love cancer.
Yes, we've got amazing chef
Christine shows coming from Das,
Geronimo Lopez from boutique,
and our very own Michelle here
who's amazing pastry chef is gog
to be doing the dessert course.
So like I said, come on out.
It's all for a good cost.
We still have a handful of
tickets still available tomorrow
night starting at 6:30.
Yes, and I want to know a little
bit more about your story as we.
So first of all, I've had the honor of
meeting all the chefs you just mentioned,
including yourself, which is really cool.
But this is very dear to your ht
because of your own cancer jour.
Would you mind sharing? No,
of course no.
I'm a lymphoma survivor from 20.
The farther I get away
from that, the better.
And organizations like Big Love
are are doing amazing work,
helping, helping folks like mys,
and this is delicious.
So what can people expect
at this dinner? Because.
You know this deal is something else.
But yeah, we'll taste of
what they can expect. A lot
of fun stuff from the chefs.
The chefs will be out
greeting talking to folks.
Michele's making a amazing
meringue with a pistachio cake
along with the the local veal
that that will be cooking here
on the on the grill works.
I'm trying not to talk with my mouthful.
Really can't help it. But OK.
So you actually waited a little
bit earlier with this orange.
It's kind of like a puree. Yeah,
tell me what this is because it's so good.
How can I make something more? Classic
onion soupies or French sauce.
But I decided to take the onions
out and actually use locally grn
chilies and turn it into a litte
butter sauce that goes on the bottom.
Ohh, my gosh,
everything is better with butte.
It really is. Chef, thank you so
much for having me out this mor.
This is phenomenal. You guys,
could you see yourself coming ot
to dinner like this and also kng
that it supports such an amazing cause.
Roma, I feel like this is totally up reality.
Definitely. It looks delicious,
but the cause is everything.
And God bless Steve McHugh for
being here. You know, safe and healthy.
And I I had no idea that he
had lymphoma, right? Yeah.
And that's part of why he named cured,
cured, not just for the cured m,
but for himself and his health journey.
Survivor. Of course you think at
all the survivors that are out there.
Absolutely. So, yeah, if you gus
are interested in doing somethi,
this is that's something to do.