>> IN TODAY'S COOK'S CORNER,
WE'RE TALKING ABOUT AN UPCOMING
FOOD TRUCK FESTIVAL IN
MANCHESTER BENEFITTING A
WONDERFUL CAUSE AND TO HELP ME
TALK ABOUT THIS, I HAVE ONE OF
THE VENDORS FROM THE EVENT,
>> GOOD MORNING.
>> THANKS FOR BEING HERE.
>> THANKS FOR HAVING ME.
>> LET'S TALK ABOUT THE EVENT
AND WHAT IT'S BENEFITTING.
>> SURE, IT'S THE MANCHESTER
FOOD TRUCK FESTIVAL CALLED FOOD
TRUCKS FOR CASA AND IT'S A GREAT
ORGANIZATION THAT WE'RE
SUPPORTING AND DOING A
FUNDRAISER FOR THE FIRST TIME
HERE IN MANCHESTER.
>> AWESOME.
>> I AM.
>> LET'S TALK ABOUT WHAT IS IN
YOUR FOOD TRUCK.
>> WELL, I'VE OWNED RESTAURANTS
FOR YEARS AND YEARS AND DECIDED
DIFFERENT.
AND SO SELLING THOSE RESTAURANTS
AND MOVING ON, WE WENT DOWN TO
GEORGIA AND BOUGHT A BRAND NEW
FOOD CONCESSION TRAILER CALLED
CHEF KOZ'S CRESCENT CITY, IT'S
ALL CAJUN AND COOKED FROM
>> THAT SOUNDS FANTASTIC.
>> YOU'RE GOING TO DEMONSTRATING
FOR US ONE OF THE THINGS YOU'LL
BE CELEBRATING THAT DAY?
>> WE ARE.
A LOT OF THE FOOD IS GOING TO BE
NEW ORLEANS BASED, JAMBALAYAS,
GUMBOS.
THIS IS CRAWFISH MONICA.
IT'S NOT AS POPULAR AS SOME OF
THE OTHERS, BUT IF ANYBODY'S
BEEN TO NEW ORLEANS JAZZ
FESTIVAL, IT'S PRETTY MUCH THE
STATE OF MICHIGAN --
IT'S PRETTY MUCH A STAPLE THERE,
AND IT'S CRAWFISH--
>> WE START WITH THE BUTTER,
PRETTY MUCH EVERYTHING IN NEW
ORLEANS IS BASED ON, STARTING
WITH BUTTER.
>> NOT A BAD THING.
>> GOT ABOUT A TABLESPOON OF
ONIONS.
>> THIS IS YOUR THIRD YEAR,
RIGHT, CHRIS, DOING THIS?
>> THIS IS THE THIRD TIME DOING
THIS, FIRST YEAR EVER DOING THE
FOOD TRUCK.
>> FIRST YEAR, OK.
>> THIS IS SOMETHING I WAS
PLANNING TO TAKE A LITTLE BIT OF
TIME OFF AND DECIDED IT WASN'T
RIGHT AND I NEEDED TO GET BACK
INTO IT AND I REALLY WANTED TO
COOK, BUT JUST NOT TO DEAL WITH
THE PROBLEMS OF A PHYSICAL BRICK
AND MORTAR BUILDING.
>> I SEE.
SOMETHING DIFFERENT THIS SUMMER.
>> I LOVE IT.
>> WE WILL BE ALL OVER THE
STATE, A WEBSITE CALLED, WELL,
THE PARENT COMPANY'S CALLED FLAT
IRON CATERING COMPANY AND FIND
IT WWW.FLATIRONCATERINGNH.COM.
IT HAS A LIST OF SCHEDULES WHERE
WE'LL BE.
>> PERFECT.
>> WE START WITH SAUTE'ING A
>> OK.
>> JUST LET THAT GET
TRANSLUCENT.
>> OK.
>> THEN WE TAKE A LITTLE BIT OF,
EITHER A TONY SEASONING,
LOUISIANA KICK TO IT, NOT TOO
BAD.
THE BIG MISCONCEPTION WITH CAJUN
SPICY.
IT'S REALLY FULL FLAVOR.
IT'S ALL ABOUT THE BOLDNESS OF
THE FLAVOR.
WE ADD THAT, SALT AND PEPPER IN
IT, TOSS THAT A LITTLE BIT.
>> NOW, THIS EVENT IS COMING UP
NEXT SATURDAY.
THIS?
>> IT'S OUR FIRST EVER, SO IT'S
GOING TO BE GREAT AND JUST TO
>> EXACTLY.
>> MAKE SOME NEW FRIENDS.
IT IS FRIDAY, SATURDAY AND
SUNDAY, THE 2ND, 3RD AND 4TH OF
JUNE AND IT'S GOING TO BE A GOOD
TIME OUT HERE IN TOWN.
I'M SURE WE'LL GET A LOT OF
PEOPLE OUT FOR IT.
COME DOWN AND SEE US.
>> WE HAVE JUST A LITTLE MORE
TIME HERE, CHRIS.
>> I'M GOING TO ADD A LITTLE
WHITE WINE, TO GLAZE THAT A
>> OK.
>> SOME SCALLIONS.
>> IT SMELLS DELICIOUS!
>> THERE WE GO.
>> OK.
>> HEAVY CREAM.
>> AND THEN JUST FINISHING UP
WITH THE LAST TWO INGREDIENTS,
>> WOW.
>> AND SINCE IT IS A PASTA DISH,
WE DO A PASTA CALLED CAVATAPI
AND TOSS IT TOGETHER AND LET IT
REDUCE AND AT THE VERY END.
>> A LITTLE BIT OF CHEESE.
>> A LITTLE CHEESE ON TOP.
>> THANK YOU FOR BEING HERE WITH
PLANS, HEAD DOWN TO McFIRE SKI