Upcoming Appearances

Upcoming-Appearances

See Chef David during one or more of his personal appearances this year:

Thursday, May 16 – Chef David teaches “Get Saucy” at A Different Drummer’s Kitchen Company in Albany, NY.  PLEASE NOTE:  Classes tend to sell-out quickly, so make your reservations today.  Visit DifferentDrummersKitchen.com for details.

Thursday, May 23 – Chef David teaches “Breads and Spreads: Baking Basics, plus Tasty Toppings” at A Different Drummer’s Kitchen Company in Albany, NY.  PLEASE NOTE:  Classes tend to sell-out quickly, so make your reservations today.  Visit DifferentDrummersKitchen.com for details.

Saturday, June 1 – Private Event

Saturday, June 8 – Chef David appears on Weekend Today, WNYT-Channel 13, Albany; 8 AM

June 15 – July 29, 2013 – Chef David teaches “Culinary Command Training for Veterans and Active Soldiers, ” a six-week intensive training program at Bezalel Gables in New York’s Hudson Valley.  The program will be repeated in the fall (September 21 – November 4).  Visit www.culinarycommand.com for details.

Saturday, July 27 – Fundraiser and Graduation Dinner for Culinary Command Training Program – Summer Session; 6:30 PM; Call 518-392-0474 for information and reservations

Summer, 2013 – Chef David is scheduled to oversee the food and festivities for the VIP Opening of Mustang Monument, a beautiful new preserve for Wild Stallions near Elko, Nevada.  The program is underwritten and overseen by Madeleine Pickens, wife of T. Boone Pickens.  More information to follow.

Saturday, September 14 – Private Event

September 21 – November 4, 2013- Chef David teaches “Culinary Command Training for Veterans and Active Soldiers, ” a six-week intensive training program at Bezalel Gables in New York’s Hudson Valley.  Visit www.culinarycommand.com for details.

Soup’s On! Chef David teaches a sold-out class on Soup Skills at A Different Drummer’s Kitchen, Albany, NY.

Chef David instructs attendees of a private team-builders cooking session at A Different Drummer’s Kitchen Company in Albany, NY. (January, 2012)

 

Channel 13 Crew

 

Chef David Wraps Up 14 Weeks of LIVE appearances on WNYT NBC/Albany.  Here he is with Anchor Dan Bazile, Meteorologist Tim Drawbridge, Weekend Today Producer Ben Gorenstein and the fantastic behind-the-scenes gang at Channel 13.  He has since appeared again in September and will be back in early November.



Chef David with Producer and Host Laura Laz and U.S. Foodservice Corporate Executive Chef Tim Warnock (below) tape the chef’s challenge for Recipe of the Week to air on TimeWarner TV 7 this fall (air-dates to come).

Our thanks go out to the hundreds of excited food lovers we’ve met at the Price Chopper stores throughout New York’s Capital District (including scores of folks at a recent Price Chopper benefit at the Century House in Albany where Chef David demonstrated making several delicious desserts – photos below). We appreciate your support and welcome your future cooking stories and photos!  Additionally, recipes from most of the dishes demonstrated may be found by scrolling down to the bottom of this list.


Also, watch for Chef David’s return to Capital District Price Chopper locations this fall. More information soon!

SALT CONFERENCE 2011 – CHECK THE PRESS SECTION OF THIS SITE!: SALT (Skybridge Capital) Conference Interactive Cooking Demonstrations and Private VIP Dinner (pictured below: Chef David with Anthony Scaramucci, Skybridge founder and CNBC contributor); Bellagio Hotel, Las Vegas

HERE ARE RECIPES FOR THE DISHES THAT WERE DEMONSTRATED LIVE AT VARIOUS LOCATIONS THIS MONTH:

Sufferin’ Succotash

Vegetarian and Vegan Recipe

This dish is kid-friendly and has such great color.  I’m embarrassed to admit it, but I created this recipe because I dislike lima beans, which are part of a traditional succotash.  This is great at the end of summer when the corn and tomatoes are at their peak, but we also always have this on our Thanksgiving table.

  • 4 Ears of Corn, shucked and kernels cut off the ear
  • 2 Tablespoons of Olive Oil
  • 2 Tablespoons of Minced Garlic
  • ½ Pound of Cherry Tomatoes (about 2 dry pints)
  • 1 teaspoon of Kosher Salt
  • 1 teaspoon of Ground Black Pepper
  1. Shuck 4 ears of fresh corn, removing outer leaves, snap off the stem bottom, and using a clean towel or paper towel to remove stringy silks.  Cut kernels off the ears with a serrated knife, don’t cut too close to the cob – you don’t want the tough, woody part of the kernels.
  2. Wash cherry tomatoes and pat dry with a clean towel or paper towel – if they are wet they will sputter and splatter a lot in the hot oil.
  3. Smash, peel and mince garlic, for a total of about 2 Tablespoons.
  4. Heat skillet or fry pan over high heat for about a minute.
  5. Add 2 Tablespoons of olive oil to the fry pan.  Let the oil get hot and start to shimmer.
  6. Add 2 Tablespoons of minced garlic to the hot oil, stir quickly for about 30 seconds – be careful garlic can burn, so keep it moving!
  7. Add ½ pound (2 pints) of cherry tomatoes to the hot pan and stir in with the garlic and the oil.
  8. After about 1 to 2 minutes, add the kernels of corn from the 4 ears and stir through.  Keep it moving in the pan!  Keep stirring.
  9. Add 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper.
  10. Taste to see if you think it has enough salt and pepper and if the tomatoes are warmed through.
  11. Turn the burner OFF.

Serves 4 People

Chicken and Snow Peas

This is a fresher version of a Chinese take-out favorite.  It doesn’t have the Asian flavor profile, but is a satisfying entrée that provides a green vegetable and your protein.

  • 2 Tablespoons of Grape Seed Oil (or another oil of your choice)
  • 1 Cup of Peeled and Sliced Onions, cut into half moons
  • 4 Chicken Breast Lobes, boneless and skinless, cut into 1-inch pieces
  • 1 Cup of Snow Peas, strings removed
  • 1 teaspoon of Kosher Salt
  • 1 teaspoon of Ground Black Pepper
  1. Wash and remove strings from 1 cup of snow peas (unless you have the “stringless” variety and then you don’t need to take the strings off them).
  2. Cut Onion into 1 cup of half moons (or use your knife-practice half moons).
  3. Take 4 chicken breast lobes (remove bones and skin if they are not boneless and skinless) cut breast meat into 1-inch pieces.  Wash your hands well in hot water and antibacterial soap after handling raw chicken.
  4. Heat a skillet or fry pan over high heat for about a minute.
  5. Put 2 Tablespoons of grape seed oil into the pan.
  6. When oil is hot and shimmering, add 1 cup of half moon onions.
  7. After about a minute, add cubed chicken pieces from 4 breast lobes to the onion and the oil.
  8. Add 1 teaspoon of pepper and 1 teaspoon of kosher salt.
  9. Keep stirring and moving the chicken – the chicken pieces start to turn white as they cook.
  10. Toss in the stringed, washed 1 cup of snow peas.
  11. If you see any pink pieces of chicken, turn them toward the pan so they cook through.  You can pull or cut open a piece of chicken to see that it is white and cooked through.  If you see a pink center, keep cooking it.
  12. Taste a bite of the dish to make sure you like the seasoning (More salt?  More pepper?  More cooking time?).
  13. Turn the burner OFF.

Serves 4 People

Tools:

  • Skillet or Fry Pan
  • Tongs

 

Poached Shrimp

If I had a dollar for every pound of shrimp I’ve poached with this recipe, I could take us all to Hawaii!  I prefer this method for cooking shrimp as opposed to grilling shrimp.  The poaching liquid gives you really full-flavored, satisfying shrimp that is succulent, good eating.

  • 8 to 10 Cups of Water (about 2 to 2 ¼ Quarts)
  • 1 Cup of Kosher Salt (or use ½ cup of table salt)
  • 3 Bay Leaves, Crushed
  • 2 Tablespoons of Old Bay Seasoning
  • 3 Tablespoons of Italian Seasoning herbal blend (or use 1 Tablespoon each of dried oregano, dried rosemary and dried thyme)
  • 2 teaspoons of Ground Black Pepper
  • 2 Pounds of Uncooked Frozen Shrimp, shelled, deveined with tail on (or as many shrimp as you want to poach).  If the shrimp is pink, it’s already been cooked
  1. Put 8 to 10 cups of water (about 2 to 2 ½ Quarts) into a kettle or stockpot.
  2. Put the pot of water onto a burner on the stove and turn the burner on high heat and bring it to a rolling boil.
  3. Add the following seasonings to the water in the pan: 1 cup of kosher salt; 3 crushed bay leaves; 2 Tablespoons of Old Bay Seasoning; 3 Tablespoons of Italian seasoning; 2 teaspoons of ground black pepper.  Stir everything into the water – the liquid will start to get foamy on top.  Don’t let the liquid boil over the sides of your pot, turn the heat down a little bit if you need to.
  4. When the flavored liquid comes to a rolling boil, add 2 pounds of uncooked frozen shrimp to the water.  Stir the shrimp as it cooks – you will see the shrimp start to turn pink as it cooks, the flesh firms up and turns white with touches of an orange-pink color, especially on the tails.
  5. Pull a shrimp out, blow on it and taste it to make sure it’s cooked to your specifications.  Use a slotted spoon to remove the shrimp from the hot liquid.  Keep poaching if you want to do some more batches.  Remember to remove the bay leaves and discard them.

Serves 4 People

Tools:

  • Large Sauce Pan or Stock Pot
  • Slotted Spoon
  • Bowl for Cooked Shrimp

 

Focaccia

Start the dough for this the night before (and let it rise slowly in the fridge) or start it about 3 to 4 hours ahead of when you want to top it and bake it and then keep it out on the counter to rise at room temperature. This is so versatile and you can top it with so many different things. I’m sure you’ll come up with ideas for toppings of your own, once you get the hang of it.

  • 1 ½ Cups of Warm Water1 Tablespoon of Active Dry
  • Yeast (slightly more than one package)
  • 1 Tablespoon of Sugar
  • 3 1/3 Cups of All-Purpose Flour
  • 2/3 Cup of Semolina Flour (also called durum wheat flour)
  • 1 Tablespoon of Table Salt
  • 1 Tablespoon of Italian Seasoning herbal blend
  • 3 Tablespoons of Olive Oil
  • A Little Extra Olive Oil to coat a plastic bag or bowl for rising dough.
  1. To make the dough, take 1 ½ cups of warm water (you want it warm – not too hot – about 105-degrees) in a small bowl or cup.
  2. Take 1 Tablespoon of active dry yeast (that’s a little more than one packet) and add it to your warm water.
  3. Add 1 Tablespoon of sugar to the warm water and the active dry yeast and stir it all together and set it aside for later use. Yes, this is “proofing” the yeast, it should fizz and bubble a little bit when it starts getting busy, set it aside for a few minutes.
  4. Take a separate large mixing bowl and put into it 3 1/3 cups of all-purpose flour.
  5. Add 2/3 cup of semolina flour (also called durum wheat flour) to the bowl with your all-purpose flour.
  6. Add 1 Tablespoon of table salt to the all-purpose flour and the semolina flour.
  7. Then add 1 Tablespoon of Italian seasoning (or another of your favorite herbs) to your large mixing bowl with the flours and salt.
  8. Go back to your warm water, active dry yeast and sugar mixture (also known as your proofing yeast) and put 3 Tablespoons of olive oil into the cup – so now all your liquid ingredients should be together in your smaller bowl or cup and all your dry ingredients are all together in the other large mixing bowl.
  9. Now mix the wet ingredients (the water, yeast, sugar and olive oil) into the dry ingredients in the large mixing bowl. Think of it as flooding the desert sands!
    1. Stir, stir, stir. And keep working the “shaggy mass” or shaggy mess, because that’s what it looks like. Once it starts to clump together, start to knead and push together the dough (get the dry all mixed into the wet). Knead the dough in the bowl, or take the dough out of the bowl and work it on a flour-dusted surface if you need to, to really get at it.
    2. Put the dough into a bowl covered carefully with plastic wrap, or you can take a gallon plastic bag and sprinkle a little olive oil in the bag and work it around – then put your dough in the bag. Either leave it on the counter and let the dough rise with the yeast – about 3 to 4 hours, or put it in the fridge overnight.

When the dough has risen and is ready to use, PREHEAT OVEN TO 400-DEGREES

Toppings for Focaccia Dough:

  • 1 Bell Pepper
  • 1 Tablespoon of Olive Oil
  • 1 Cup of Grated Cheese
  1. Spray a cookie sheet or jelly pan with nonstick cooking spray and spread your dough out in a loose formed oval shape on the sheet (it should be rustic looking, not a perfect round or square, but kind of free-form).
  2. Wash 1 bell pepper (any color will work, but red really stands out). Cut the pepper in half top to bottom and pull the stem out of both pieces, then take the seeds and the white fleshy inside ribs out. Slice the pepper in strips with “hooks.”
  3. Put a fry pan or skillet on a burner on the stovetop burner turned on high heat.
  4. When the skillet is hot, put in 1 Tablespoon of olive oil.
  5. When the oil starts to shimmer, put in your sliced strips of peppers and sauté them so they’re just a little tender (certainly you don’t want them too limp or mushy – you just want to give the peppers a head start in cooking before you put them on the dough and bake them).
  6. Spread your sautéed peppers over the dough that’s laid out on your baking sheet.
  7. Grate some parmesan cheese so you have a cup of grated parm. Then sprinkle it over the peppers and dough up to the edges.
  8. Put the topped dough into a 400-degree preheated oven. Bake for 35 to 40 minutes.

Alternative Focaccia Toppings:

  • 1 Cup of Crumbled Blue Cheese
  • 2 Pears, peeled, cored and sliced
  1. Spray a cookie sheet or jelly pan with nonstick cooking spray and spread your dough out about 1 inch thick in a loose formed oval shape on the baking sheet (it should be rustic looking, not a perfect round or square, but kind of free-form dough).
  2. Wash and peel 2 pears, remove the core and seeds and discard them. Slice the pear very thinly.
  3. Lay the pears out over the foccacia dough.
  4. Crumble up some blue cheese for about a total of a cup. Sprinkle the crumbled blue cheese all over the sliced pears and dough.
  5. Put the topped dough into a 400-degree preheated oven. Bake for 35 to 40 minutes.

Alternative Focaccia Toppings:

  • 1 Cup of Grated Cheddar Cheese
  • 2-3 Tomatoes, sliced
  1. Spray a cookie sheet or jelly pan with nonstick cooking spray and spread your dough out about 1 inch thick in a loose formed oval shape on the baking sheet (it should be rustic looking, not a perfect round or square, but kind of free-form).
  2. Wash and slice tomatoes about ¼-inch thick. Lay the tomatoes over the foccacia dough.
  3. Grate cheddar cheese so that you have 1 grated cup and sprinkle over the top of your tomatoes and dough.
  4. Put the topped dough into a 400-degree preheated oven. Bake for 35 to 40 minutes.

Tools:

  • Mixing Bowl
  • Wooden Spoon
  • Plastic Gallon Jug or Bowl with Plastic Wrap
  • Skillet
  • Tongs
  • Baking Sheet

Chocolate-Covered Strawberries

  • 3 Pounds of Fresh Strawberries, keep the green stems on!
  • (1 large plastic “clam shell” is typically about 1 pound/16 ounces – but check the package. You should get about 20-24 strawberries per pound)
  • Two 12-ounce packages of Chocolate Chips (you might have a little left over)
  1. Wash and thoroughly dry the strawberries with paper towel – there should be no moisture on them.  Water and chocolate don’t mix!
  2. You can melt your chocolate-chips in a large heatproof bowl that will sit over a saucepan of boiling water on the stove top and stirring constantly with a heatproof spatula (this is called the “double-boiler” method).  You can also melt the chocolate by putting it in the microwave and nuking it at 20 to 30 second intervals.  Nuke for 20 to 30 seconds, then stir, then nuke for 20 to 30 seconds and stir, keep going until the chocolate chips are melted.  NOTE:  CHOCOLATE CAN BURN, SO YOU MUST BE CAREFUL AND PATIENT IN MELTING IT.  IF YOU RUSH THINGS, USE TOO MUCH HEAT, OR OVERDO IT, THE CHOCOLATE WILL BURN AND SMELL TO HIGH HEAVEN (and taste worse).  Take your time, melt it slowly, be patient!
  3. Dip the strawberries into the melted chocolate and put on a tray covered with some wax paper, or foil, or parchment paper. It’s nice to have the green tops and a little bit of the red of the berry showing on top.  Let the strawberries dry and the chocolate set up and then move to your serving tray.  Keep them out of warm places (don’t put them on your stove, or your radiator, or other hot spots!).

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