The Stocked Pot Cooking School | NC Weekend | UNC-TV


>>>IT’S THE TIME OF YEAR WHEN
PEOPLE JOYFULLY HEAD TO THEIR KITCHENS TO PREPARE SWEET AND
SAVORY DELIGHTS FOR FAMILY DINNERS OR HOLIDAY GATHERINGS. BUT IF YOU’RE ONE OF THOSE
PEOPLE WHO ALWAYS OFFERS TO BRING THE PLATES OR BEVERAGES
BECAUSE YOU HAVE NO IDEA WHAT TO DO IN THE KITCHEN, TAKE HEART. DON McMILLAN IS AN ACCLAIMED
CHEF IN WINSTON-SALEM WHO WAS ONCE THE PERSONAL CHEF TO THE
FAMED POET DR. MAYA ANGELOU. AND SINCE 1985, HE’S BEEN THE
PERSONAL INSTRUCTOR OF COUNTLESS STUDENTS THROUGH THE STOCKED
POT COOKING SCHOOL. HIS CLASSES ARE DESIGNED FOR
ANYONE SEEKING TO GAIN CONFIDENCE IN THE KITCHEN OR
JUST HAVE A LITTLE FUN. I’M ALWAYS UP FOR FUN, SO WE
DROPPED IN TO TAKE STOCK. ♪>>AT THE STOCKED POT COOKING SCHOOL IN WINSTON-SALEM,
PREPARATIONS ARE UNDERWAY FOR AN EVENING OF FUN AND FOOD.>>WELL, THIS IS GOING TO BE THE
STARTER SO THEY CAN HAVE SOMETHING TO SNACK ON WHILE
THEY’RE TASTING THE WINE AND WHILE THE FOOD’S BEING COOKED. SO WE’VE GOT SOME NICE
CHARCUTERIE PLATTER. AND THE CHEESES ARE NOT FROM
SPAIN, BUT THIS IS ONE OF MY FAVORITE CHEESES, LOCAL FROM
ASHE COUNTY: NORTH CAROLINA HOOP CHEESE. ABSOLUTELY LOVE IT.>>THESE DINNER GUESTS HAVE COME
FOR A COOKING DEMONSTRATION, AND TONIGHT THEY FEAST ON SPAIN.>>WE HAVE A SPANISH
WINE AND FOOD. AND, OF COURSE, THE NUMBER ONE
SPANISH FOOD IS PAELLA. SO WE’RE GOING TO MAKE A
WONDERFUL PAELLA FROM SCRATCH, USING WONDERFUL VEGETABLES AND
SAUSAGES AND MEATS. AND THEN TO ACCOMPANY THAT,
WE’RE ALSO GOING TO MAKE A TORTILLA, WHICH IS NOT THE
TORTILLA THAT YOU WOULD SEE LIKE IN MEXICO THAT IS A FLAT BREAD,
BUT IT IS AN OMELET. IT’S A POTATO AND EGG OMELET. AND THEN WE’RE ALSO GOING TO
MAKE SOME LITTLE APPETIZER, FUN THINGS CALLED EMPANADAS.>>WE DO ALL KINDS OF COOKING,
ALL FRESH INGREDIENTS. NOTHING COMES OUT OF A BOX
UNLESS IT’S RICE OR FLOUR. AND ALL THE CLASSES COME WITH
DELICIOUS FOOD AND WINE. AND IT JUST GOES SO
GREAT TOGETHER.>>THE COOKING CLASSES ARE
JUST — THEY’RE FASCINATING TO ME. I’VE ALWAYS COOKED VERY SIMPLE
THINGS, BUT I’VE NEVER TRIED TO DO THINGS LIKE MAKE MY OWN DOUGH
OR, UM, MAKE GRAVIES FROM SCRATCH. BUT CHEF DON HAS A GREAT WAY OF
TEACHING SO THAT EVERYONE UNDERSTANDS IT.>>CAN I MAKE THIS RECIPE WITH
SOMETHING OTHER THAN PORK AND USE THE SAME INGREDIENTS?>>YES. TURKEY WOULD BE BEAUTIFUL.>>TURKEY?>>YES.>>OKAY.>>HIS CLASSES ARE VARIED. I MEAN, THERE’S SOMETHING FOR
EVERYONE’S TASTE. AND THEY’RE JUST — THEY’RE FUN,
THEY’RE INFORMATIVE. HE’S GOT A GREAT SENSE OF HUMOR.>>JUST A LITTLE KEY WHEN YOU’RE
OPENING UP SPARKLING WINE. UNLESS YOU WIN THE SUPER BOWL,
YOU WANT TO HEAR THAT POP AND THE FOAM, YOU JUST WANT TO HEAR
A LITTLE SIGH OF RELIEF. THERE WE GO. OH, IT CAME OUT ANYWAY. [LAUGHTER]
THAT’S BECAUSE THE PANTHERS ARE 8-0, RIGHT?>>IT’S AN EVENING OF FUN,
BUT THE McMILLANS ARE BOTH DISTINGUISHED MASTER CHEFS.>>WE WERE DR. MAYA ANGELOU’S
PERSONAL CHEF AND CATERER FOR MANY, MANY YEARS. IN FACT, CHEF DON, MY FATHER,
WORKED ON BOTH OF HER COOKBOOKS.>>CHEF DON HAS ALSO WORKED WITH
FIRST LADY MICHELLE OBAMA, SERVED SOUTH AFRICA’S ARCHBISHOP
DESMOND TUTU, AND WON NUMEROUS ACCOLADES FOR HIS COOKING AND
SERVICE TO THE COMMUNITY. NOT BAD FOR A CHEF WHO RECEIVED
MOST OF HIS TRAINING ON A NAVY SHIP. LAST NIGHT AT THE STOCKED POT,
WE HAD A LOT OF FUN WITH THE COOKING DEMONSTRATION, BUT TODAY
I UNDERSTAND WE’RE GOING TO GET OUR HANDS DIRTY. ♪>>THAT’S KEY. PRECISION IS KEY.>>YOU CAN ALWAYS
ADD MORE BOOZE.>>DOES THIS LOOK RIGHT?>>WHAT DO YOU THINK?>>YOU GUYS ARE DOING A
GREAT JOB. LOOK AT THIS.>>IT’S A HANDS-ON. WE CALL IT A BOOT CAMP, BECAUSE
THE PEOPLE THAT ARE ATTENDING ARE ACTUALLY DOING THAT. FOR EXAMPLE, WHEN WE MAKE THE
PUMPKIN PIE, WE’LL MAKE THE DOUGH FROM SCRATCH BY HAND.>>AND THAT IS PRECISELY WHAT WE
DID WHEN WE MADE THE SWEET POTATO BISCUITS AND THE APPLE
COBBLER AND THE PUMPKIN PIE. BUT WE ALSO GOT HANDS-ON WHEN IT
WAS TIME TO SAMPLE THE GOODS.>>WE TEACH COOKING IS FUN. THAT’S THE MOST IMPORTANT. SO WHEN PEOPLE ARE HERE,
THEY’RE HAVING FUN.>>FOR “NORTH CAROLINA WEEKEND,”
I’M DEBORAH HOLT NOEL.

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