In The Kitchen: La Foresta cooks up Braised meats and Autumn Salad

In The Kitchen: La Foresta cooks up Braised meats and Autumn Salad


♪ TERESA: FALL HAS ARRIVED AND EXECUTIVE CHEF AJ IS BACK IN THE KITCHEN ALONG WITH THE OWNER FRANCISCO. THIS IS A NICE, FALL MENU WE HAVE. IT CHANGES. THE COLDER SEASON BRINGS OUT THE HEAVIER MEATS, THE DARKER MEATS, THE DARKER SAUCES. A LITTLE MORE TIME TO COOK THEM WHICH WAS ON ME. THE GOOD SUNDAY MEALS. TERESA: WHAT DID YOU BRING? WE BROUGHT PORK SHANK WITH A LITTLE BIT OF PARMESAN RISOTTO, GRILLED ASPARAGUS, SEARING THE MEATS LOCKS AND ALL OF THE FLAVORS. THIS IS A SHORT RIBS, THEY COOK ABOUT THE SAME BEEF AND PORK. AND WHAT WE DO IS SEAR THEM, SLOW BRAZE THEM, AND WE SERVED WITH A LITTLE BIT DIFFERENT, EACH ONE IS A LITTLE DIFFERENT AT THE RESTAURANT. SOME ARE MASHED POTATOES, RISOTTOS, ALWAYS ASPARAGUS. TERESA: IT LOOKS GREAT. WHAT ARE WE MAKING TODAY? AN AUTUMN SALAD. TERESA: HOW DO WE START? GLOVES. FRANCISCO, TELL ME A LITTLE BIT ABOUT CONNECTICUT, AND WE ARE VERY PROUD OF THAT. WE HAVE FOUR DIFFERENT — MAKE A RESERVATION EARLY, CHECK OUR WEBSITE FOR DIFFERENT MENUS, WE CAN CUSTOMIZE THE MENUS AT YOUR BUDGET OR DESIRE. TERESA: LOOK AT THAT ROOM, HOW FUN IS THAT. THAT IS ONE OF OUR WINE ROOMS. THAT ROOMS HOLD UP TO 18 PEOPL COMFORTABLY ON THE FIRST FLOOR. WE HAVE ANOTHER ROOM UPSTAIRS AND IT HOLDS UP TO 45 PEOPLE, AND THE FRONT ROOM, THE PORCH ROOM, IT IS BEAUTIFUL. IT HOLDS UP TO 80 PEOPLE, AND THE BAR, WE CAN HAVE CHRISTMAS BARS AND FESTIVALS. TERESA: LOTS OF OPTIONS FOR YOUR PARTY. I KNOW YOU WILL BE OPEN ON THE HOLIDAYS AS WELL. YES. THANKSGIVING WE ARE OPEN, WE ARE DOING A FULL TURKEY DINNER AS WELL AS ITALIAN SIDE, BRING YOUR FAMILY, FRIENDS. TERESA: AND CHRISTMAS EVE. YES, ALL HOLIDAYS. SEVEN FISHES AS WELL AS TRADITIONAL. NEW YEAR’S EVE, BUT MORE IMPORTANT, PLEASE MAKE YOUR RESERVATION FOR THE CHRISTMAS SEASON, BECAUSE ROOMS ARE BOOKING FAST. TERESA: YOU PUT ME THE WORK — TO WORK. I AM. DRESSING IN THE BOTTOM OF THE BOWL, LETTUCE GOES RIGHT IN. WE ARE GOING TO USE THAT PLATE THE PLATES. TONGS, WE CAN START THAT RIGHT IN, AND WHAT WE ARE DOING IS ADDRESSING THE LETTUCE AND DRESSING. [LAUGHTER] TERESA: I UNDERSTAND, WHAT KIND OF MIXES THIS? BABY GREENS, ARUGULA, CHICORY, SPEND AGE, ROYAL OAK — THAT CAN GO RIGHT BACK IN THE PLATE. WHAT WE HAVE IS GRILLED PEACHES TO THE AUTUMN. GRILLING THEM, IT BRINGS OUT THE CARAMELIZATION OF THE SUGAR AND THE ACTUAL FRUIT. I WILL LET YOU PUT THAT WHEREVER YOU WANT. TERESA: I FEEL LIKE YOU MIGHT DO THIS A LITTLE MORE PRETTY THAN ME. DO YOU PUT IT RIGHT ON TOP — PERFECT. ONE OF THE THINGS WE ALSO WANT TO TALK ABOUT IS IN THIS SEASON, WE ARE GOING TO PUT SOME OF THE CHEESE ON THEIR — THE NEXT MONTH, OCTOBER 15 TO NOVEMBER 15, WHAT WE ARE DOING FOR EVERY NEW YORK STRIP WE SELL AND A COUPLE OF GLASSES OF WINE, ONE DOLLAR FOR EACH SALE WILL GO TOWARDS BUYING TURKEYS FOR THE FAMILIES OF THE NEEDY WITH THE CONNECTICUT FOOD BANK. THAT IS GO CHEESE. IF YOU DO NOT LIKE A GOAT CHEESE, YOU CAN USE PARMESAN OR ANYTHING YOU WANT. TERESA: BEAUTIFUL AND PERFECT FOR FALL. YOUR VEGGIES? YES, WE HAVE TO MAKE IT HEALTHY. THAT IS A HONEY WHITE BALSAMIC VINEGAR. TERESA: IT SMELLS DELICIOUS. I LEFT YOU A BOTTLE. TERESA: THANK YOU. FRANCISCO, HOW IS THE ELECTION GOING? IT IS VERY GOOD. I AM BACK ON THE ROAD KNOCKING ON THE DOORS. PLEASE COME OUT AND VOTE, OBVIOUSLY, FOR ME. NOVEMBER 2. DO NOT FORGET. TERESA: WE WILL ENJOY THIS NICE AUTUMN SALAD. THANK YOU FOR BEING HERE AND MAKE A RESERVATION FOR THE HOLIDAY SEASON AND YOU CAN LEARN MORE AT LAFORESTA.COM.

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