>>> WELCOME BACK.
EVERY YEAR WE LIKE TO OFFER
THANKSGIVING TIPS IN A REALLY
BIG WAY.
LAST YEAR WE HAD 52 CHEFS FROM
EVERY STATE AND BEYOND WITH US
RIGHT HERE AT 30 ROCK.
>> IF IS 2020.
WE’RE DOING THINGS A LITTLE BIT
DIFFERENT.
AS MILLIONS BEGIN TO PREPARE FOR
TOMORROW’S MEAL, WE ARE HERE TO
HELP BY GATHERING EIGHT
OUTSTANDING CHEFS FROM AROUND
THE COUNTRY TO SHARE IMPORTANT
TIPS.
>> WE OFFERED EACH CHEF FOR ONE
TIP FOR COOKING AND ONE FOR
GIVING BACK TO THE STOOD
INDUSTRY WHICH HAS BEEN HIT HARD
DURING THE PAN DEM IG.DEMICPANDE
>> GROUP ONE, LET’S START WITH
BOBBY FLAY.
HAPPY THANKSGIVING TO YOU.
SO MANY COOKING FOR THE FIRST
TIME WHEN THEY WAKE UP TOMORROW
MORNING.
GIVE US GREAT ADVICE FOR
FIRST-TIME COOKS.
>> FIRST-TIME COOKS YOU WANT TO
KEEP IT SIMPLE.
CRANBERRY SAUCE IS ONE OF THE
THINGS THAT HAS TO BE ON YOUR
THANKSGIVING TABLE.
TAKE FRESH CRANBERRIES, PUSH
ORANGE JUICE, MAPLE SYRUP AND
COOK IT DOWN.
WHEN THE CRANBERRIES ACTUALLY
POP, THE PIECTIN COMES OUT AND
THICKENS IT.
I’M MAKING A GRAPEFRUIT SAUCE.
I’M GOING TO COOK IT DOWN.
I’M GOING TO ADD FRESH
GRAPEFRUITS TO IT AND I HAVE COM OO
COMA
FROM ITALY.
I USE THE BITTERS FOR MY
CRANBERRY SAUCE AND I MAKE THE
CRANBERRY AND GRAPEFRUIT
COCKTAIL WHEN MY GUESTS WALK IN
THE DOOR.
>> YOURS SOUNDS PRETTY GOOD.
>> AND WE DO LIKE THE COCKTAIL.
>> YES, WE DO.
>> ALL RIGHT, BOBBY. THANK YOU.
THANK YOU. ARE YOU DONE?
ARE YOU DONE?
>> YOU HAVE TO MAKE THE STUFFING
BEFORE AND CRISP THE BREAD UP A
LITTLE BIT.
WE’RE TRYING TO STAR OF IT OF
MOISTURE.
>> THANK YOU.
LET’S GO TO DARNEL FERGUSON,
CHEF AND RESTAURANTEUR IN
LOUISVILLE, ONE OF THE BEST
PLACES IN KENTUCKY.
YOU’RE TALKING TURKEY THIS
MORNING.
A LOT OF FOLKS ARE TRYING TO DO
A SMALLER TURKEY.
WHAT ARE YOUR BEST TIPS?
>> FIRST OF ALL, EVERYONE’S BEEN
COOKING ALL 2020.
FOR THANKSGIVING, THIS IS NOT
THE FIRST TIME PEOPLE ARE
GETTING IN THE KITCHEN LIKE A
NORMAL YEAR.
TIME IS KEY.
INSTEAD OF FORGETTING YOUR
30-POUND TURKEY, GET YOU A
SMALLER CORNISH HEN WHICH YOU
CAN COOK WITHIN LIKE AN HOUR AND
15 MINUTES.
AND YOU CAN MEAL PREP IT SO YOU
KNOW HOW MANY MEALS YOU’RE GOING
TO GET OUT OF IT.
THEY’RE VERY INEXPENSIVE, EASY
TO COOK, JUICY, TENDER.
I’VE NEVER BEEN TO A
THANKSGIVING DINNER WHERE I WAS
LIKE OH MY GOSH, THAT TURKEY
BREAST IS DELICIOUS.
>> EXACTLY.
>> YOU USE A LOT OF GRAVY TO
MAKE IT ENJOYABLE ON THAT
TURKEY.
THE HEN IS THE WAY TO GO.
THE HEN IS THE BIRD OF THE
PEOPLE.
>> IT’S CUTE, TOO.
>> DARNEL, YOU’VE GOT YOUR
RESTAURANT SUPER CHEFS IN
LOUISVILLE.
I KNOW INDOOR DINING IS
RESTRICTED THERE.
WHAT’S YOUR ADVICE TO HELP OUT
RESTAURANTS WHEREVER YOU ARE?
>> RIGHT NOW I WOULD SAY IT’S
GIFT CARDS.
TRY TO PURCHASE THE THINGS
YOU’RE GOING TO EAT NEXT MONTH
OR THE MONTH AFTER THAT.
THAT’S ANOTHER FORM OF REVENUE
FOR RESTAURANTS.
NOW YOU HAVE GIFT CARDS.
BUY ONE FOR A FAMILY MEMBER.
IT’S A GOOD GIFT FOR SOMEBODY IN
THE HOLIDAYS.
THERE’S SO MANY WAYS TO USE A
GIFT CARD.
>> THANK YOU, DARNEL.
>> UP NEXT, EXECUTIVE CHEF AT
SHUKA.
GOOD TO SEE YOU.
LOOK AT YOUR SPREAD.
MY GOODNESS.
THAT LOOKS DELICIOUS.
I DRANK A LOT OF BOURBON IN
2020.
I DIDN’T KNOW THERE WAS ANOTHER
APPLICATION FOR IT.
>> NOT ON TO ELEVATE YOUR DISHES
BUT ALSO THE DISPOSITION OF YOUR
GUESTS.
>> WHAT DO YOU HAVE FOR US THERE?
>> SWEET POTATOES, I ADDED
BOURBON TO ADD SWEETNESS.
>> WHILE I HAVE YOU, RESTAURANTS
HERE IN THE CITY DEALING WITH
THE WINTER COMING UP.
YOU’VE BEEN ADAPTING TO OUTDOOR
EATING.
WHAT’S THAT BEEN LIKE AND WHAT
SHOULD PATRONS KNOW?
>> EVERYBODY IS TRYING TO BUILD
THE MOST SUSTAINABLE STRUCTURE
OUTSIDE TO MAINTAIN THE HEAT.
WE KNOW HOW THE POWER OF SOCIAL
MEDIA WORKS.
IF YOU’RE EATING AT THESE
RESTAURANTS, POST IT AND --
>> SHUKA IS ONE OF MY FAVORITE
RESTAURANTS IN NEW YORK CITY.
HAPPY THANKSGIVING.
WE GOT TO COME SEE YOU SOON. LET’S GO TO A FAMILIAR FACE OF
LET’S GO TO A FAMILIAR FACE OF
THE "TODAY" SHOW, GAVIN, WE HAVE
A SPECIAL GUEST STAR THERE.
I KNOW YOU’VE GOT A SPECIAL TIP
FOR SOMETHING A LOT OF US JUST
HAVE IN THEIR REFRIGERATOR,
CHEDDAR CHEESE.
>> WE ROAST BRUSSEL SPROUTS AND
SPICE IT UP WITH BACON, APPLES
AND PUT A LITTLE CHEDDAR CHEESE
ON TOP AND THROW IT IN THE OVEN
AND MELT THE CHEESE OVER IT.
IT JUST MAKES THE BRUSSEL
SPROUTS REALLY DELICIOUS AND FOR
MY SPECIAL LITTLE HELPER JULIUS,
THAT MIGHT DISGUISE THEM ENOUGH
TO EAT THEM.
>> COULD YOU DO IT LIKE ON
ASPARAGUS OR GREEN BEANS OR
SOMETHING LIKE THAT?
>> ABSOLUTELY.
THE GREEN BEAN CASSEROLE IS A
CLASSIC HERE IN MINNESOTA.
>> IN MY HOUSE IT WAS BROCCOLI
CASSEROLE BUT SAME CONCEPT.
JUST PUT CHEESE ON IT AND IT’S
DELICIOUS, A LITTLE RICE.
YOU ARE REALLY INVOLVED WITH
NONPROFIT WORK.
WHAT’S YOUR BEST TIP TO HELP
OTHERS TO PAY IT FORWARD?
>> A COUPLE OF THINGS.
ON OUR WEB SITE, YOU CAN FIND
TIPS TO KICK WITH US AND GO TO
FAVERESTAURANTS.COM.
RESTAURANTS ARE IN DIRE STRAITS.
WE’RE ALL HERE TO GIVE BACK AS
BEST AS WE CAN AND WE DO THAT
THROUGH COOKING.
>> THANK YOU SO MUCH TO ALL OF
OUR CHEFS.
>> THANKS, GAVIN.
THERE’S TEN AWESOME TIPS DOWN
AND WE HAVE TEN MORE TO GO.
BOBBY PLAY, YOU HAVE A VERY BUSY
MORNING AHEAD ANSWERING "TODAY
TALKS TURKEY."
A DOZEN OTHER CHEFS WILL BE
HELPING BOBBY OUT.
GO TO THE STREAMING CHANNEL ON
THE PEACOCK APP.
THARP
>>> COMING UP, GETTING THINGS
DONE AND THE PEAR TREE.
>> LET’S GO TO HOUSTON, TEXAS
AND CHECK OUT WHAT WE’VE GOT
GOING ON THERE AT THE MODERN
BISTRO.
TALK TO US A LITTLE BUTTIT ABOUT YOU SAY THE MOST IMPORTANT THING
YOU SAY THE MOST IMPORTANT THING
YOU CAN DO IS HAVE AN EFFICIENT
KITCHEN.
WHAT I DO IS TAKE A GOOD AMOUNT
OF HERBS AHEAD OF TIME AND I’LL
JUST STORE IT IN A LITTLE BAGGY,
A LITTLE BIT OF PAPER TOWELS AND
UP CAN ADD IT TO YOUR FAVORITE
DRESSING. JUST TAKE A LITTLE MUSTARD, A
JUST TAKE A LITTLE MUSTARD, A
LITTLE HONEY, RED VINEGAR AND
THE ENTIRE DAY YOU CAN SPEND A
LITTLE TIME CHATTING WITH YOUR FAMILY.
>> I’M SURE CARSON’S ADD MIRMIRE
YOUR TAT.
A LOT OF PEOPLE WANT TO GIVE
BACK.
WHAT’S A GOOD TIP THERE?
>> FIRST OF ALL, WHEN YOU’RE
COMING TO US, WE’VE HAD A TOUGH
YEAR.
A COUPLE THINGS YOU CAN DO IS
TIP BIG.
OUR SERVERS HAVE BEEN STRUGGLING
ALL YEAR LONG.
THERE’S WAYS THAT YOU CAN
DEFINITELY GIVE BACK.
THERE’S NATIONAL COMPANIES THAT
YOU CAN JUST DONATE TO THAT WILL
GIVE DIRECTLY TO RESTAURANT
WORKERS.
LOCALLY HERE THERE’S SOUTHERN
SMOKE.
THEY DO A FANTASTIC JOB MAKING
SURE RESTAURANT WORKERS ARE WELL
TAKEN CARE OF.
>> JUSTIN, YOU’RE THE BOMB.
WE WANT TO WISH YOU A HAPPY
THANKSGIVING IN HOUSTON, TEXAS.
>> LET’S STAY OUT THAT WAY.
FERNANDO RUIZ IS IN SANTA FE,
KNOWN FOR HIS MEXICAN STYLE OF
COOK, HE’S OPENING HIS FIRST
RESTAURANT AGAINST SOME TOUGH
ODDS RIGHT NOW.
LET’S TALK TURKEY, FIRST OF ALL.
NO ONE LIKES A DRY TURKEY.
>> NOBODY LIKES A DRY TURKEY.
>> NO!
WE’VE GOTTEN DRIS TACTISTRACTED,
WHAT CAN WE DO TO SAVE THAT
TURKEY, FERNANDO?
>> WHAT WE CAN DO, IT’S SUPER
SIMPLE.
IF THE TURKEY DOES DRY OUT --
[ NO AUDIO ]
>> UH-OH. >> BUTTER.
>> BUTTER. >> MAKE YOURSELF --
>> MAKE YOURSELF --
>> MELTED BUTTER.
>> THANK YOU, FERNANDO.
>> WE’RE GOING TO HEAD TO CHEF
TIFFANY, ONE OF BOSTON’S MOST
FORMIDABLE CHEFS, INCLUDING
SWEET CHEEKS BARBECUE.
A LOT OF PEOPLE ARE GOING TO
HAVE LEFTOVERS, LET’S FACE IT.
A LOT OF TIMES WE DON’T KNOW
WHAT TO DO WITH IT.
WE EAT IT, PUT IT IN THE FRIDGE,
YOU’RE TURNING THE WHOLE IDEA UPSIDE DOWN.
UPSIDE DOWN. >> LET’S BE HONEST.
PUT IT ASIDE IN YOUR FRIDGE AND
CAN YOU HAVE IT FOR WHEN YOU’RE
READY FOR YOUR LEFTOVERS.
HERE’S ANOTHER TIP.
YOUR BREAD AND STUFFING AND
SANDWICHES, MAKE SURE IT’S THE
SIZE OF THE LOAF PAN YOU PUT
YOUR STUFFING IN.
AND THEN CAN YOU CUT A LITTLE
PIECE AND PUT IT ON YOUR
SANDWICH BREAD.
EXPERT LEVEL NUMBER TWO, PUT THE
PIECE OF STUFFING IN THE TOASTER
AND GET IT NICE AND HOT FOR YOUR
BREAD.
>> OOH, THAT SOUNDS GOOD.
YOU GOT A TIP FOR HELPING OUT
RESTAURANTS WHERE YOU ARE?
>> YEAH, IT’S BEEN TOUGH, AS
EVERYONE KNOWS.
HEADING INTO THE HOLIDAYS, WE’RE
ALL COOKING AT HOME AND THAT’S
GREAT.
RESTAURANTS STILL NEED YOUR
HELP.
THIS IS THE -- THE FOURTH
QUARTER OF THE YEAR IS SO
IMPORTANT FOR US BUSINESS WISE.
IF WE CAN’T GATHER, WE’LL MISS
OUT ON A LOT OF REVENUE.
AS YOU’RE PLANNING YOUR HOLIDAY
MEAL, WHETHER IT’S THANKSGIVING
OR CHRISTMAS, MAYBE BUY A SIDE
DISH OR PICK IT UP FROM YOUR
STAUNT OR IF
RESTAURANT OR IF YOU WANT TO
SEND A MEAL, ORDER A MEAL FOR
THEM.
>> AND MILLEY IS HERE IN NEW
YORK CITY.
THROUGHOUT THE PANDEMIC, MILLEY
HAS BEEN PROVIDING MEALS TO
UNDERSERVED FAMILIES FOR
ORGANIZATIONS THAT SHE CREATED,
ORGANIZATION CALLED FULL HEART,
FULL BELLIES, THEY’RE DOING
GOD’S WORK.
YOU’VE GOT SOMETHING THERE I’VE
NEVER HEARD OF.
WHAT IS THIS THAT YOU SPEAK OF?
>> PRAISE THE LORD.
IT’S A COMBINATION OF CARROTS,
CELERY AND ONIONS.
YOU AND I ARE FAMILIAR WITH THE
HOLY TRINITY.
YOU CAN SWAP OUT CARROTS FOR
GREEN BELL PEPPER.
YOU CUT IT ONCE, USE IT TWICE.
I USE IT FOR STUFFING, I USE IT
FOR SOUP.
I’M ON MY WELLNESS JOURNEY SO
SOMETIMES I EAT THIS MYSELF.
I DON’T DO OIL.
SOMETIMES I’LL ROAST IT, I’LL USE A LITTLE SPRAY IN THE PAN, A
USE A LITTLE SPRAY IN THE PAN, A
LITTLE SALT, I LOVE FRESHTIME
AND
-- FRESH THYME AND YOU ROAST
IT, SUPER SIMPLE, LET IT GO AS
LONG AS YOU WANT.
SOME LIKE IT CRISP.
I LIKE IT COOKED DOWN.
THAT’S ALL IT IS.
SUPER, SUPER SIMPLE AND ADD SOME
FRESH HERBS.
>> REALLY QUICKLY.
YOU’RE PROBABLY ONE OF THE BEST
FOLKS TO ASK THIS QUESTION TO.
HOW CAN WE GIVE BACK, HELP
DURING THIS EVENING THIS YEAR?
>> WELL, I THINK YOU CAN GIVE
BACK IN A MILLION AND ONE
WAYS IF YOU GO GROCERY SHOPPING,
ASK YOUR NEIGHBOR IF THEY NEED
SOME GROCERIES.
IF YOU MAKE A MEAL, SHARE A
MEAL.
I HAVE MY FULL HEART, FULL BELLY
INITIATIVE WHERE WE PREPARE
PREPARED MEALS FOR CHILDREN IN
NEED.
WE DO IT IN THE SOUTH BRONX, THE SOUTH BRONX BEING THE POOREST
SOUTH BRONX BEING THE POOREST
COMMUNITY IN ALL OF THE FIVE
BOROUGHS IN THE CITY.
YOU NEVER KNOW WHEN PEOPLE NEED
HELP.
I SAY BEING A BLESSING TO
PEOPLE.
>> WE DID IT!
>> IF YOU MISSED ONE OR TWO,