YOU ARE JUST DOING APPEAR AT
DOWN THE STREET.
WE ARE IN THE KITCHEN WITH
CHEF KYLE WOODRUFF.
HE IS ONE OF THE SHELLS
PARTICIPATING IN THE CHEF'S
BENEFIT FOR CYSTIC FIBROSIS AND
YOU USED TO LIVE IN HILTON
VILLAGE.
DID YOU DO A TWIRL?
I DID NOT.
BUT MY WIFE AND I USED TO GO TO
A GREAT RESTAURANT DOWN THERE
CIRCA 1918.
WHILE.
WHAT ARE YOU MAKING FOR US?
WE HAVE GREAT CHEFS FOR THE
EVENT WITH MYSELF.
DAVE OVER AT
EURASIA AND THE
ATLANTIC AND WE HAVE COURTNEY
FROM ALAKA AND RACHEL BROWNING
FROM MAY'S PARLOR.
WE ARE SUPER EXCITED.
IT WILL BE A GREAT EVENT.
BEING FROM THE
AREA, I GOT STUCK
WITH THE FISH COURSE.
[LAUGHTER]
I THINK THE GUESTS WILL BE
THE WINNERS.
KYLE: WHAT WE DID IS COLD
WEATHER IS COMING AROUND, SO
WILL DO A LITTLE FENNEL DUSTED
RAW FISH.
IT IS VERY AROMATIC.
IF YOU SMELL THAT, YOU CAN --
IT HAS A BLACK LICORICE
SMELL, BUT DOES NOT TASTE LIKE
BLACK LICORICE BECAUSE THAT
TURNS OFF A LOT OF PEOPLE.
THIS WILL MELT WHEN WE COOK
IT.
YOU GET THE FENNEL FLAVOR.
YOU NEVER WANT TO SEE YOUR WITH
IT -- YOU NEVER WANT TO SEAR
WITH IT BECAUSE IT WILL BURN
BECAUSE OF THE AMOUNT OF SUGAR
IN IT.
AND WE WILL BE DOING SOME
SCALLOPS.
WE WILL SEAR SOME SCALLOPS OFF
AND IT WILL GO ONTO A BED OF
ARTICHOKES.
WHAT IS IT?
IT IS A RECIPE FOR
ARTICHOKES.
WHEN IT COMES TO CLASSIC
EUROPEAN COOKING, ONE OF THE
THINGS I GET EXCITED ABOUT IS
HOW THEY CREATE DISHES TO
HIGHLIGHT THE INGREDIENT AND THE
FRESHNESS OF THE DISH.
ARTICHOKES NORMALLY TEND TO BE
BETTER -- BITTER, SO
WE WILL
SWEAT OUT SOME LEAKS AND
SHALLOTS AND A LITTLE WHITE
WINE.
WE WILL GET THE BITTERNESS OUT
OF AN COUNTERACTED WITH THE
SWEETNESS FROM THE OTHER
INGREDIENTS.
SELF DELICIOUS.
TELL US WHAT YOU ARE RAISING
MONEY FOR?
THE EVENT IS GOING TO BE AT
THE HILTON TOMORROW NIGHT.
IT IS FOR THE PIPELINE FOR CURE
EVENT FOR CYSTIC FIBROSIS.
WE ARE PAIRING UP WITH CHEFS AND
EVERYONE PICKED A COURSE AND
THERE WILL BE A SILENT AND LIVE
AUCTION, AND CHEFS ARE PUTTING
UP PACKAGES AS WELL.
I AM PUTTING UP THE LINCOLN
OYSTER ROAST.
IT IS SOMETHING WE DO IN OUR
FAMILY.
WHEN EVERYONE IS TIRED OF
TURKEY, WE JUST ROAST THE WHOLE
PIG AND ROYSTON -- AND ROAST
OYSTERS.
WE WILL PUT THAT UP FOR AUCTION
AND I WILL DO IT FOR 100 PEOPLE.
IT IS GOING TO BE A FUN EVENT.
TO GET INVOLVED WITH SOMETHING
LIKE THAT, I NEVER HAD
CYSTIC
FIBROSIS INVOLVED IN MY FAMILY.
BUT, WHEN YOU MEET
WITH THOSE
HEAVILY INVOLVED WITH THE CYSTIC
FIBROSIS FOUNDATION, AND YOU
HEAR THE PASSION AND THE
DEDICATION TO THE WORK, THE
HUMAN ASPECT KICKS IN AND YOU
WANT TO HELP.
THEY ARE LUCKY TO HAVE YOU
BEEN ALL THE OTHER WONDERFUL
SHELLS PARTICIPATING.
[APPLAUSE]
IT SMELLS WONDERFUL IN
THE
KITCHEN WITH CHEF KYLE WOODRUFF.
ONE OF THE CHEFS
PARTICIPATING
FOR THE BENEFIT FOR CYSTIC
FIBROSIS FOUNDATION HAPPENING
THIS WEEKEND.
YOU WILL BE MAKING -- THESE WILL
BE LUCKY PEOPLE WHO PURCHASE
THESE TICKETS BECAUSE THIS
SMELLS GREAT.
ROCK FISH?
KYLE: WE WERE JUST JOKING
AROUND, WHEN YOU HAVE ALL OF THE
CHEFS COMING IN, YOU HAVE TO
BRING YOUR A GAME.
YOU ARE 105 CHEFS?
KYLE: FIVE, SO BRING YOUR A
GAME.
WE DID ALL KINDS OF THINGS TO
BUILD FLAVORS FOR THESE DISHES.
WE DID A SAUCY CREAM WITH
ARTICHOKES AND A LITTLE CITRUS
BUTTER AND WE WILL PUT ON OUR
FISH, SCOUTS,, BUT THE
HOLLANDAISE SAUCE OVER IT.
THIS IS ALMOST LIKE A PUTTING
THICKNESS.
WHAT IS IN THIS?
I JUST WANT TO EAT IT.
KYLE: THIS IS A ROOT
VEGETABLE
AND SOMETIMES IT IS CALLED AN
OYSTER PLANT BECAUSE IT WAS A
BULLS AN OYSTER.
IT IS NOT THE SEA WATER TYPE,
BUT THE SUBTLE FLAVOR GOING ON.
IT LOOKS LIKE A BID
-- BIG
POT OF CREAM.
KYLE: WE PUREE THIS ALL
UP IN
THIS GIVES A --
HEALTHIER THAN I THOUGHT.
KYLE: NOT TOO BAD.
EARLIER, WE TALKED
ABOUT THE
SHALLOTS, FENNEL, AND THE SLOW
LEAVES, AND WE SLOW COOKED IT
WITH A LITTLE BIT OF WATER AND
WHITE WINE, AND COLOR IS
EVERYTHING FOR ME.
COLOR, TESTER, FLAVOR, SO I
THREW IN BABY CARROTS AS WELL AS
SPINACH.
IT DOES LOOK PRETTY.
KYLE: YOU HAVE ALL OF THE
CHEFS
THAT WILL BE DOING ALL OF THESE
COURSES, BUT IT WILL BE
FAMILY-STYLE.
WE WILL SIMPLY LETTERS OUT OF
THE TABLES AND EVERYBODY CAN
SHARE AND CREATE THAT
EXPERIENCE.
THIS IS WHAT YOU ARE WORKING
ON.
DO YOU KNOW ANY OF THE OTHER
CHEFS?
KYLE: I HAVE SEEN THE OTHER
MENUS AND THEY ARE EXCITING.
ALL OF THE CHEFS INVOLVED HAVE
REALLY STEPPED UP AND BROUGHT
THEIR A GAME FOR A REALLY
WONDERFUL EVENT.
YOU ARE DOING THE FISH AND
SOMEONE ELSE IS DOING A --
KYLE: CHEF DAVE WILL BE DOING AN
OYSTER COURSE.
CHEF CORDY WILL BE DOING A SALAD
COURSE AND I HAVE THE FISH
COURSE AND QUENTIN WILL BE DOING
THE PROTEIN, WHICH WILL BE A
WOOD FIRE ROASTED PORK LOIN WITH
A LITTLE SMOKE TO IT.
RACHEL WILL BE DOING THE
DESSERTS.
SOUNDS GREAT.
UNFORTUNATE, TICKETS ARE SOLD
OUT FOR THIS EVENT, BUT IF
ANYBODY WANTED TO TASTE THE
DELICIOUS FOOD, THEY COULD HEAD
OUT TO YOUR PLACE?
KYLE: DEFINITELY.
THIS WILL BE ONE OF OUR SPECIAL
MENU ITEMS COMING UP.
THAT LOOKS SO GOOD.
KYLE: PUT A LITTLE HOLLANDAISE
ON TOP, AND FUN.
, A LITTLE FIRE.
WE LIKELY GROTON THE TOP OF IT.
LIGHTLY.
WE WERE TALKING ABOUT THAT
EARLIER, PRACTICING WITH YOUR
BLOWTORCH ON LIVE TV.
THINGS HAPPEN SOMETIMES.
KYLE: AND THEN WE GET A LITTLE
BIT OF GROTON ON THE TOP, AND
THEN WE WILL FINISH IT.
ARE YOU COMING OUT TO
EVERYBODY'S TABLE, STARTING THE
FIRE?
KYLE: WE WILL SEND IT OUT
ALREADY GROTON.
THEN THE CHEFS CAN INTRODUCE
THEIR COURSE.
IT WILL BE A FUN EVENT FOR A
GREAT CAUSE.
EVERYBODY THAT HAS BEEN APART IF
IT IS SUPER EXCITED.
NOT ONLY ARE WE EXCITED ABOUT
THE EVENING, BUT WE ARE EXCITED
ABOUT THE POTENTIAL FOR NEXT
YEAR AS WELL.
YOU WILL KNOW NEXT
YEAR TO
GET YOUR TICKETS EARLY.
THE CHEF'S EVENT
BENEFITING THE
CYSTIC FIBROSIS FOUNDATION IS
RUNNING A 6:30 AT THE VIRGINIA
BEACH OCEANFRONT HILTON.
YOU CAN GO ONLINE.