- Do you like to cook?
We were just talking, I don't cook much.
- The only thing I know how to make is reservations.
(laughs) - Me too.
Let's make one, have dinner.
- I mean, I don't think I've ever had
an apron on. - A great chef
will have easy things.
You wanna make things that are really easy.
That's what we're gonna do here today.
- Okay, let's do it. - We're gonna have
something called Chateaubriand Sur la Mere.
- Sur la Mere.
- So this is made the sous vide style, Kelly,
so what that means is I take this,
I cryo-vac it, put it in a 131 degree water for 10 hours.
- Cryo-what it?
- That seals it so I can put it under pressure in water
and it comes out perfectly.
- [Kelly] Wow.
- Look at, it's exactly medium rare.
That's the amazing aspect of sous vide
which a lot of people should try.
It's healthy, look how perfect this is.
You don't have to cook it.
It's ready to go and its-
- [Kelly] How come when I try and slice it never does that?
- Isn't that gorgeous?
It's absolutely spectacular.
And that's the key to success here.
- Can I try that?
- Of course. - Thank you.
I didn't know if you were going to feed me.
I was like, "Hey." (laughs)
- You're going to get fed today don't worry.
So we're gonna take these medallions
- That's good, I put my mouth on that, my bad.
- We're going to take these medallions, cut them up
and then we're going to make a salad together, okay.
- That's amazing. - The meat goes in the salad?
- No no no, it's just going to be put beside it.
I'm trying to make a meal that anybody in America
can make in 8 minutes.
- [Kelly] Wow. - That's how easy it is.
- [Kelly] I'm in.
- So we're going to make a beautiful Mediterranean salad
with a very spectacular dressing.
So I want to put you to work here.
- Okay. - Chop these up a little bit.
- I just like these.
- And Kathy, I'm going to get you ready
because we're going to throw some stuff into this bowl.
- Oh good, I can throw.
- Cut me a little bit of this cucumber
- [Kathy] Okay we're gonna trust me with a weapon.
- and make it chunky.
A great Mediterranean salad is chunky bunky.
That's the whole idea.
- [Kelly] Oh so you want it chunkier than that, right?
- Perfect, throw them in, throw them in.
- Oh, like this? - That's it, throw them in.
- Okay, let's, okay.
- Kathy, chop it up a little bit.
- [Kathy] I'm going.
- Not surprisingly Kevin has found a way to turn
his love of all things culinary
into a business as well,
right? - Absolutely.
Because what's hanging out over here?
- We're going to have some amazing,
O'Leary fine wines.
I brought a Syrah with me.
If you like Cabernet Sauvignon, you are going to love Syrah.
It's spicy, exciting, and a little arrogant.
That's what I like.
(laughs)
- You just explained an ex.
(laughs)
- Except for the 'like' part at the end.
- [Kevin] Okay now throw that in the bowl.
- Okay.
- Kelly, throw all those chopped up cherry tomatoes
in the bowl.
- I'm just trying to get to the wine, Kevin.
- [Kevin] Not so fast.
(laughs)
All right, now
- I don't think I did a very good job, Kelly.
- The dressing for this is what they do
in the Mediterranean.
You're going to combine olive oil,
throw some on there.
Just spill it right over it, that's it.
- Just spill it.
- Just pour it on liberally, that's it,
Beautiful.
- [Kelly] Okay.
- [Kevin] Just like that.
- [Kelly] I'm nervous, okay, it's not...
Okay. - [Kevin] Keep going.
- Oh it's like liquor, I thought it was
just going to come pouring out.
- Squeeze some lemon,
just crush it with your hand over there.
- Crush it with my... - I just love your adjectives.
- Instead of vinegar, we're going with lemon.
Because that's what they do in... Oh perfect, perfect.
(speaks in foreign language)
One more time.
- Sure, I dropped it right at the end.
- All right, perfect.
- [Kelly] Totally washed my hands.
- Grind a little pepper on it.
- Grind pepper, okay, wait hold on.
- Chop chop.
- Okay, okay!
- I'll drink the wine while you guys are doing this.
(laughing)
That's good, now the secret sauce
is my zattar spiced Mediterranean.
This is what's used to replace salt.
The Romans used this.
Sprinkle on liberally.
- What's the name again?
- Oh, smell it, that smells good.
- Zattar, Z-A-T-T-A-R.
And it's used all over the Mediterranean
and I discovered it for America.
- All of it?
- No, just sprinkle it like this, like a salt.
- [Kathy] It's very light.
- [Kevin] Oh it's beautiful, it's made with sesame seeds.
Now shake it up.
- [Kelly] Okay.
- Chop chop.
(cheering)
- You said shake it up.
- Perfect, okay.
All right Kathy, now you're going to prepare a plate.
Take a couple of beef medallions,
put them on a plate around the edge right there.
- Okay.
- [Kevin] That's it. - [Kelly] So tell us also...
- [Kathy] Look at the juices coming out.
- [Kevin] Isn't that gorgeous?
- [Kathy] Gorgeous.
- [Kevin] It's perfectly medium rare, it's perfect.
- Hey, tell us about your new internet channel too, right?
- Yes, it's chefwonderful.com.
All of these fantastic recipes
and a way to buy the meat.
That's it, put a little beside it.
A tad more.
- [Kathy] Get a little more tomatoes.
- [Kelly] Your a fan, me too.
- I love what you're doing here.
I might hire you as a chef.
- I was a waitress for many years.
- Me too.
- Really? - Yes.
- Ka- - Sorry.
- Kathy, put a couple of chunks of cheese on there.
That is feta cheese.
- You can add that too, girl.
- [Kathy] Oh my god, it's like really soft.
- Well now you've made it enticing.
- I've only had the hard feta.
- Oh yeah, yeah.
- And you are done.
We've got some prepared to try.
A little dollop of horseradish and mustard on the sides.
Of course your hands are a mess now.
- Oh okay.
Here, do that.
- Okay, I got it.
- That's great.
- So you don't cook on the RV at all?
You don't do any of th- - Oh, no.
(laughs) - [Kevin] That's it.
- [Kelly] Not mac and cheese, nothing?
- [Kathy] No, no.
- Can I ask you how simple was that to make?
- That was very, very simple.
- That was, especially when there's three involved.
- That was like three minutes.
You can make these at home for lunch or for dinner.
And, of course, it works with red or white wine.
That's what's great about it.
- Oh, what a minute.
Wait a minute.
- This is my favorite part about this.
- Is this yours?
I heard it's yours.
- Yes it is, I have a huge wine business.
I love this and I sell a lot of this across America.
- [Kelly] You blend yourself, right?
- I do, my wife does the whites, the Chardonnays,
which now everybody in America loves,
a light oak chard. Now this has been a big hit.
I won six awards for this one.
- Oh dang. (snaps)
- And you're trying the Syrah, ready?
Spicy, spicy.
- Sorry. - Have a sip of that.
- Okay.
- You have a new meat business to though, right?
- I do, yes.
Chef Wonderful makes sous vide,
that's what we're having here.
I cook this for ten hours.
- And then you send it and you do that-
- I flash freeze it, I send it to your home,
you just thaw it out and bingo,
you're making this.
- So then you don't have to cook.
I love that. (clapping)
This is good.
- It is good.
- [Kelly] It's really good. - Great.