Show 7 – Liz Schuster of Tenacious Eats
If you missed the show you can check it out on the archive player.
Movies and food. Two things that stimulate our senses and emotions. Maybe that’s why we like to put them together. This week’s guest Chef Liz Schuster is doing just that with Tenacious Eats. Together with her partner Chef Steve Schmidt, Tenacious Eats presents a unique culinary and movie watching experience where guests enjoy a five course meal with drinks themed around the movie they get to watch as the meal is prepared and served. There is live music beforehand, giveaways, some commentary during the show as to what Chef Liz is cooking, and even surprises along the way. It’s a true interactive dining experience. The movies are typically classics that most are familiar with and range from food themed movies like Big Night, romantic comedies like When Harry Met Sally, and even horrors like the Vincent Price feature, Theatre of Blood.
I first met Liz when she was a culinary student at L’Ecole Cuilinaire and I was doing The Food Dudes show on KSHE with Favazz. We broadcasted the shows from their demo kitchen and each month she would work with me to coordinate the chefs and dishes we would we make based on our monthly theme. Coming up with menus based on a theme is something she is well versed in. I’m excited to talk with her about her time since L’Ecole that included some time at The Scottish Arms and all it takes to come up with her movies menus and how she picks her features.
Cut Of Meat Of The Week
This week’s “cut” is actually a whole chicken. I love chicken! Fried chicken, grilled chicken, chicken salad…so many possibilities and it works great with all kinds of flavors. It’s also an economical buy. One of the best ways to cook it is roasting a whole chicken. It is one of the simplest and best meals you can prepare and if you don’t know how to already, it’s a great skill to learn. Not only is a whole chicken easy to prepare and delicious, it also can provide for many meals. Eat some for that night’s dinner, pull some meat off to make chicken salad, use the carcass and scraps to make stock and soup. I like to start with a dry chicken, rub it up with butter including under the skin with some herbs, liberally season the inside and outside of the bird, then stuff the inside with quartered lemons or oranges and add some garlic and fresh herbs. Stuffing it not only adds flavor but helps with even cooking. Last thing to do and another good skill to learn but not an essential step is to truss the chicken. This also helps with even cooking and keeping your herbs and such inside the chicken. Chef Liz shares her method for prepping a roast chicken that includes a nice brine. You can also check out this great recipe courtesy of Chef Thomas Keller that includes cooking instructions.
Water enough to cover chicken
3 T kosher salt
1/4c brown sugar
2-3 sprigs fresh rosemary
1 bay leaf
1 tsp black peppercorns
2 tsp juniper berries (opt)
4 cloves of garlic (smashed)
Heat 2 cups of the water in a small pot with the salt and brown sugar until the salt and sugar dissolves. Allow to cool for 5 minutes. Or add ice.
Toast the pepper and juniper berries in a small pan for about 30 seconds until fragrant. Crush the pepper and juniper berries in a mortar and pestle or with the flat part of a knife.
Smash the garlic cloves.
Place the chicken in a 12 qt pot, large bowl, or large zip lock bag. Cut the citrus in half and squeeze over the chicken. Drop the citrus into the pot. Add the smashed garlic, spices and herbs. Pour in the remaining 13 cups of cold water and then the dissolved sugar/salt mixture. If the chicken floats, weight it down with a plate. Cover and refrigerate for 8-12 hours. Flip the chicken every few hours.
Spice / Herb Of The Week
This week’s spice / herb is rosemary.
I really love rosemary and was so bummed when the bush sized plant I had going in my community garden bed died. I need to get another one going but have been admittedly lax on my gardening as of late. Contrary to my dead bush Rosemary is easy to grow. Rosemary is a very aromatic plant with evergreen needles that are almost pine like in appearance and flavor. It will also flower a few times a year in colors of white, blue, pink, or purple. It’s great for adding to roasted meats like lamb, pork, and chicken. I also enjoy it on vegetables and one of my favorites uses is on roasted potatoes. Here’s a great recipe courtesy of Epicurious which is one of my go to sites when looking for recipes to try.
Saturday, June 11th – St. Louis Brewers Heritage Festival
August 27th & 28th – Festival Of Nations
September 16th – 18th – Taste Of St. Louis
Tenacious Eats Schedule – Go here for tickets.
August 13th – Julia & Julia
September 10th – Ferris Bueller’s Day Off
October 29th – Hocus Pocus
November 19th – Star Wars Episode IV: A New Hope
December 17th – It’s A Wonderful Life