MATTRESSES AND TO LEARN MORE
ABOUT CAT COUNTRY, GO TO
rhodeshow.com.
Will: WE'RE IN THE RHODE
SHOW KITCHEN THIS MORNING.
ELMER IS HERE.
TAVERN BY THE SEA IS THE PLACE.
YOU'VE HAD CALAMARI BEFORE, BUT
HAVE YOU HAD ORIENTAL CALAMARI?
THAT IS WHAT ELMER IS GOING TO
MAKE.
GOOD MORNING.
GOOD MORNING.
Will: NICE TO HAVE YOU HERE
TODAY.
A LOT OF PEOPLE IN RHODE ISLAND
LOVE THEIR CALAMARI AND THEY
HAVE IT ALL THE TIME.
WHAT IS THE DIFFERENCE BETWEEN
WHAT YOU'RE GOING TO MAKE AND
THE TRADITIONAL CALAMARI?
TODAY WE'RE GOING TO DO AN
ORIENTAL CALAMARI SO NICE PLATE
OVER THERE.
EVERYBODY LOVE IT.
Will: RIGHT.
SO, YOU HAVE A BUNCH OF
INGREDIENTS HERE, TOO, THAT
WE'RE GOING TO PUT THIS
TOGETHER.
IT SEEMS LIKE A PRETTY SIMPLE
RECIPE.
YOU TOLD ME YOU'VE BEEN COOKING
FOR 18 YEARS.
YOU KNOW HOW TO DO THIS.
WHAT ARE THE INGREDIENTS THAT
YOU NEED TO MAKE THIS?
FIRST THING, WE HAVE TO DO
SESAME OIL.
AND SOME GARLIC.
AND THEN SNOW PEAS.
Will: SOME SNOW PEAS TO PUT
IN AS WELL.
AND TOMATOES.
Will: AND SCALLIONS?
THE LAST THING WE PUT ON THE
DISH.
Will: AND IT'S ALL CHOPPED
UP.
Will: THIS IS WHAT'S GOING
TO MAKE IT THE ORIENTAL FLAVOUR
IS WHAT --
THE ORIENTAL FLAVOUR IS
HOISIN BROWN SAUCE.
Will: OH, REALLY?
AND LITTLE WHITE WINE.
Will: AND THAT WILL GIVE AT
THIS TIME EXTRA FLAVOUR.
AND YOU ALSO HAVE SOME FLOUR
OVER HERE THAT YOU ARE GOING TO
USE FOR THE CALAMARI?
YES.
IT'S FOR THE CALAMARI, YES.
Will: SO WE'LL PUT THIS
TOGETHER.
WE'VE GOT THAT AND SOME HOT OIL.
WITH US SOCIALLY.
FOR NOW, BACK INTO THE KITCHEN.
MICHAELA?
Michaela: THANK YOU SO MUCH.
WE'RE JOINED BY ELMER FROM
TAVERN BY THE SEA.
ORIENTAL CALAMARI WITH A TWIST.
ARE YOU GOING TO GET US STARTED?
GET SOMETHING GOING?
YES.
WE START WITH SESAME OIL.
Michaela: OH, BEAUTIFUL.
MAKE SURE IT'S NICE AND WARM.
Michaela: YEAH.
GET THAT NICE AND WARM.
OUR BURNERS LIGHT ON A
DIFFERENT SIGH.
THERE YOU GO.
PERFECT!
WE HAVE OVER 17 PAR NOTICE
PANLZES A OUR TASTE OF THE
CHAMBER.
IT WILL BE AT THE PROVIDENCE
HANGAR.
Michaela: SOUNDS LIKE AN
AWESOME LOCATION.
GREAT VENUE TO SHOWCASE ALL
OF OUR CHAMBER MENU, REST
RAUNZES, CAFES AND DISTRIBUTORS
AND WE HAVE PARTNERED WITH THE
AUTOMOBILE MUSEUM AND THEY'LL
HAVE SOME OF THEIR CLASSIC CAR
COLLECTION ON DISPLAY ON TARMAC
WITH THE PRIVATE JETS.
Michaela: OH, MY GOSH.
IT IS LIKE THREE EVENTS IN ONE.
SEEING GREAT PLANES AND THEN
AUTOMOBILES WHILE TASTING FOOD.
DRINKING WINE AND COCKTAILS OR
--
GOOSENECK VINEYARDS
PROVIDING SAMPLES OF THEIR
ALCOHOL.
NARRAGANSETT BEER CLASSIC,
PROVIDING ALCOHOL.
WE HAVE BARTENDING BY DENNIS
WHO HAS A CASH BAR.
FOR PEOPLE WHO WANT HEAVIER
DRINK, WE HAVE THAT.
BUT AMAZING LINE-UP OF FOOD.
WE HAVE TAVERN BY THE SEA.
WE HAVE THE PROVISIONER NEW
YORK DELI AND CAFE.
JUST AMAZING FOOD.
Michaela: WHEN IS THIS
TAKING PLACE?
THURSDAY, MAY 4.
5:30 TO 8:00.
Michaela: OH, SO COMING UP.
MY GOODNESS!
A WEEK AWAY.
Michaela: I'M SURE THERE IS
A COST.
$25.
BUT SO MUCH FOOD.
LOTS OF BEVERAGES.
Michaela: I THINK THAT IS A
GREAT DEAL.
THE WEATHER IS GETTING NICER.
YOU NEED A NICE COLD DRINK.
AND YOU NEED SOME CALAMARI.
THAT SESAME OIL SMELLS SO NICE.
GET A LITTLE SOMETHING START.
WHEN WE COME BACK, WE'LL WRAP
IF YOU'D LIKE TO LEARN MORE
ABOUT J-CAMP, YOU KNOW WHERE TO
GO, IT'S rhodeshow.com.
[SIZZLING]
Michaela: TAKE A LISTEN TO
THAT SIZZLE.
THAT'S RIGHT.
CALAMARI IS ON THE MENU.
WE HAVE ELMER FROM TAVERN BY
THE SEA AND KRISTEN HAS BEEN
TELLING US ABOUT THIS TASTE OF
THE CHAMBER IN NORTH BEANTOWN
AND I'M EXCITED FOR THIS EVENT
BECAUSE THIS IS WHERE WE CAN
TASTE AND SAMPLE GREAT ITEMS
FROM RESTAURANTS THAT, LET'S
FACE IT, WE'RE SURROUNDED BY
FOOD IN SUCH A GREAT WAY.
WHY NOT HAVE THEM IN A WAY COME
TO YOU?
VERY GOOD POINT.
VERY GOOD POINT.
WE HAVE A LOT OF THE
PARTICIPANTS LISTED HERE.
I WANT TO GIVE A SHOUT-OUT TO
JOE AT SIGN-O-RAMA AND WE CAN
GO TO NORTH KINGSTOWN.COM.
TICKETS ARE ONLY $35 AT THE
DOOR.
Michaela: VERY AFFORDABLE.
YOU CAN CHECK OUT THE COOL
CARS, ANTIQUE CARS THAT YOU
MENTIONED.
AND DO YOU HAVE A SWEET
TOOTH?
Michaela: WHO DOESN'T?
I ALREADY HAD A DOUGHNUT THIS
MORNING.
SO, YES.
THERE IS A WHOLE ARRAY OF
DESSERTS.
THERE'S SCOOP ICE CREAM, BREAD,
SCONES FROM GREAT HARVEST.
Michaela: OH, STOP IT.
I'M GETTING SO HUNGRY LISTENING
TO EVERYTHING THAT YOU HAVE.
BEFORE WE HAVE THE SWEET, WE
HAVE TO HAVE A GREAT MEAL.
THIS IS OUR CALAMARI.
ABOUT HOW LONG DOES IT TAKE TO
COOK?
JUST LIKE 20 MINUTES.
20 MINUTES AND A HALF TO NICE
AND CRISPY.
Michaela: AND WHAT DO YOU
COAT THEM WITH?
OLIVE OIL.
Michaela: OH, WE'LL COOK IT
IN THE EXTRA VIRGIN OLIVE OIL.
INTERESTING.
A LOT OF PEOPLE ARE USING THE
DIFFERENT TYPE OF OLIVE OIL.
PERFECT.
AND WE HAVE VEGETABLES TO GO
ALONG WITH IT.
I HAVE TO START IT WITH
THIS, SESAME OIL.
Michaela: IT SMELLS SO GOOD.
AND IT'S HOT BEFORE WE ADD
THE GARLIC.
Michaela: OK.
BEAUTIFUL.
WE'VE BEEN TO TAVERN BY THE
SEA IN WICKFORD.
Michaela: I HAVEN'T.
THIS IS MY PROBLEM.
THIS IS WHY I NEED TO GO TO
SOMETHING LIKE THE TASTE OF THE
CHAMBER.
LIKE I SAID, IT'S JUST HARD TO
GET EVERY PLACE IN OUR LITTLE
STATE.
AND BEAUTIFUL, HISTORIC
WICKFORD VILLAGE.
THIS WEEKEND THEY HAVING THEIR
DAFFODIL DAYS.
THEY'RE IN BLOOM ALL THROUGHOUT
THE VILLAGE.
BEAUTIFUL LOCATION.
TAVERN BY THE SEA IS RIGHT
THERE, THEY HAVE DOCKS RIGHT ON
THE WATER.
Michaela: IT IS A GREAT
LOCATION.
AND THERE'S THIS AMAZING
CALAMARI.
Michaela: A NICE SUMMERY
TREAT.
WE HAVE SOME GREAT VEGETABLES
IN THE PAN.
MUSHROOMS.
YEP.
WE HAVE TO COOK A LITTLE BIT.
AND WE HAVE SNOW PEAS.
Michaela: I LIKE SNOW PEAS.
OK.
WE'LL LET THOSE BREAK DOWN A
LITTLE BIT BECAUSE I KNOW YOU
HAVE TOMATOES AND THINGS THAT
YOU PROBABLY DON'T NEED AS MUCH
TIME IN THE PAN.
WHAT WERE YOU --
I FORGOT TO MENTION THAT WE
HAVE MIX 99.3D.J.s PLAYING LIVE
MUSIC AND LAST YEAR THERE WAS
DANCING ON THE DANCE FLOOR.
Michaela: THIS IS A PARTY!
SO, DANCING, LIVE MUSIC.
YOU CAN DO IT ALL IN ONE PLACE.
Michaela: WOW.
SO, YOU CAN FIT ALL THAT FOOD
IN, RIGHT?
WORK SOME OF IT OFF ON THE
DANCE FLOOR OR GO BACK FOR
SECONDS OR THAT ICE CREAM
TREAT THAT YOU REALLY WANT.
IT SOUNDS LIKE A GREAT EVENT.
THURSDAY, MAY 4 AT THE
PROVIDENCE CENTRE AT THE
QUONSET AT THE HANGAR.
ALL RIGHT.
NOW THE TOMATOES.
[SIZZLING]
Michaela: CHEF, YOU ARE
USING A LOT OF GREAT
INGREDIENTS THAT WILL BE SO
ABUNDANT IN THE NEXT COUPLE OF
WEEKS AND MONTHS.
A LOT OF PEOPLE GROWING THEM
FRESH IN THEIR GARDENS, MAYBE.
CALAMARI IS WELL ON OUR WAY
LOOKING FOR THAT NICE GOLDEN
BROWN COLOUR.
I'VES NEVER HAD THIS TAKE ON A
CALAMARI.
THE CALAMARI IS FANTASTIC.
Michaela: I LOVE THOSE
FLAVOURS COMING TOGETHER.
EVERYBODY LOVE THIS CALAMARI.
THIS ALWAYS ON THE MENU?
YES.
IT IS ON THE MENU.
EVERYBODY LOVE IT.
JUST GREAT.
Michaela: YEAH.
[INAUDIBLE] THEY LOVE IT.
Michaela: MM-HMM.
WELL IT TASTES GREAT, YOU HAVE
TO KEEP IT ON THE MENU.
RIGHT?
CROWD FAVOURITE.
IT IS SOMETHING THEY LOVES
AND WE HAVE TO KEEP IT TON
MENU, YES.
THIS IS HOISIN BROWN SAUCE.
Michaela: OH, WOW.
OK.
THE HOISIN.
AND I HAVE -- YEAH.
WHITE WINE.
I COOK WITH WHITE WINE.
Michaela: COOK THAT DOWN AND
ADD THE LAST FINISHING TOUCHES
AND THEN MIX ALL OF THESE
TOGETHER.
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