THE TIG ARCHIVES│FOOD│BAROLO BRAISED SHORT RIBS

“When it’s time to bring the romance, we turn to the kitchen to woo our beloved with a home cooked meal. Because let’s be honest – who wants to go out on Valentine’s Day when you can whip up a beautiful (and decadent) dish for your honey pie by way of the executive chef of Riviera Caterers, Sean Wilson? As NYC’s catering company to the stars (hey hey Keith Richards, Kobe Bryant, and Usher), CEO Andrew Cavitolo & President Bobby Stern are the bad boy geniuses behind serving up meals that are delicious, on trend, and dead sexy. Today on The Tig, these handsome fellas have shared a dish that’s sure to make you and your Valentine’s hearts go pitter pat and your bellies go to bed mighty happy. Braised short rib in Barolo sauce? Um, yes, please and thank you. Cheers to happy hearts and full bellies!”

- Meghan Markle, February 12, 2016

From Riviera Caterers

“Valentine’s Day is a day of celebration with your loved one. A time for sharing a meat and a glass of wine, not slaving over a hot stove trying to make a complicated entrée. The bulk of preparation for this dish occurs the day before, so it gives time for the flavors to develop and prevents chaos day-of. The red wine braise is perfect for the cold weather and a simple yet elegant presentation rounds it out. Enjoy with a Zinfandel or another full-bodied red, this dish has the backbone to pair exquisitely with silky tannins and berry aromas.”

Ingredients for the Barolo Braised Short Ribs

• 6 pounds of boneless short ribs (or boneless chuck flaps)
• 4 carrots
• 2 Spanish onions
• 1 head of celery
• 1 small can of tomato paste
• 3 liters of Barolo wine
• 3 quarts of beef stock + salt, pepper, and canola oil
• 4 bay leaves
• 5 sprigs of thyme
• 15 peppercorns
• 1 head of garlic
• 5 sprigs of rosemary

Ingredients for the Polenta

• 1 Spanish onion
• 2 sticks of butter + salt, pepper, and canola oil
• 4 sprigs of rosemary
• 4 sprigs of thyme
• 1 cup of white wine
• 2 quarts of chicken stock
• 2 cups of quick cook polenta
• ½ cup of heavy cream

Ingredients for the Vegetable Bundles

• 1 bunch of pencil asparagus
• 4 slices prosciutto + salt, pepper, and canola oil

Ingredients for the Garnish

• 8 ounces of reduced braising liquid
• 2 lemons, cut in half
• rosemary
• sugar

Directions:

1. Short Ribs

1. The day before (or up to one week before), braise the short ribs.Start by cleaning and peeling carrots, onion and celery. Chop into 1inch pieces.
2. Clean short ribs of exterior fat and silver skin if present and liberally season with salt and fresh cracked black pepper.
3. Sear in canola oil in a large rondeau. Once brown on all sides, remove from pot and add chopped vegetables.
4. Once brown, pincage vegetables with tomato paste and add Barolo wine to deglaze. Reduce wine by about half, which takes approximately 20-30minutes.
5. Add beef stock, aromatics, and seared short ribs to the pot andbring to a boil. Immediately reduce heat, cover with parchment paper and place in a 350 degree F oven and braise until tender, about 3-4 hours.
6. Once tender, remove from oven, place the pot in an ice water bath and cool to 70 degree F within two hours.
7. Remove from ice water bath and place in refrigerator to cool inbraising liquid overnight. The next day, remove any fat from top ofbraising liquid and discard. Remove short ribs from liquid, portion andput to the side.
8. Strain braising liquid (it may be easier to heat on stove top firstthen strain into a second pot) and reduce to sauce-like consistency.

2. Polenta

1. Peel and small dice onion. Brown in a 4 qt stockpot over medium high heat with salt, pepper, one stick of butter, and canola oil.
2. Pluck rosemary and thyme and add to onions. Cook briefly.
3. Deglaze with white wine and reduce until most of wine has evaporated. Add chicken stock and bring to a boil.
4. Once boiling, briskly whisk in polenta and continuously stir for 4-6 minutes.
5. Once cooked and thickened, adjust seasoning, stir in cream, cook for 1 additional minute and then mount with 1 stick of diced butter insmall additions.

3. Vegetable Bundles

1. Take one asparagus and snap the piece holding both ends. Where thispiece breaks, cut the remaining pieces to the same length, discardingthe bottoms.
2. Take seven pieces and wrap with a sheet of prosciutto folded in half lengthwise.
3. Season with salt + pepper and drizzle with canola oil. Roast under the broiler until crisp.
   

4. Garnish and Presentation

1. Take the desired number of short rib portions and warm in beef stock.
2. Dust the lemon halves with sugar and sear until well caramelized.
   
3. Place a scoop of polenta in the center of serving bowl, place short rib on top, lean vegetable bundle next to short rib, dress with hot reduced braising liquid and garnish with caramelized lemon and rosemary sprig.

THE TIG ARCHIVES│FOOD│SUMMER WINES

“What grows together goes together. Words to live by from Master Sommelier, Laura Maniec, who would pair her basil flecked pizza with a nice Barolo, Frappato, or other glass of Italian red hued goodness. She is one of just 20 female Master Sommeliers in the world (which is so badass it’s crazy). She owns and operates Corkbuzz in Manhattan and Charlotte, North Carolina, where both wine novices and pros can gain vintner knowledge as well as imbibe under one roof. In Vino Veritas at its finest. The Wall Street Journal called Laura “The It Girl” of the NY wine scene, Food & Wine Mag sings her praises as one of the top sommeliers of 2013, and Crains NY and Wine Enthusiast keep her in the company of one of their lauded Top 40 under 40.  I mean….it is for very good reason that I am equal parts in awe of and obsessed with this chick. At just 25 years old, she was named both partner and wine and spirits director for BR Guest Restaurant Group, where she waxed poetic on tasting notes for 20+ restaurants. I say again, she was just 25.If she were a wine, Maniec says she would be a “Clouet Cuvée 1911 from the town of Bouzy in Champagne: fun yet serious, bubbly, unique and warm (as in welcoming, although Bouzy does also happen to be one of the warmest villages in Champagne).” But don’t let the vintage or the fancy pants quality of that bubbly bottle fool you.  She is young and as down to earth as they come – relishing camping trips with friends, and her cheese smothered in (oh no she didn’t!) butter. Makes me adore her even more. Laura shares with The TIG her choices for what you will enjoy pouring this summer. I, for one, can’t wait to indulge. Cheers!”

- Meghan Markle, August 2014

1. Pepiere Muscadet Sevre et Maine

Loire, France – 2012

Tastes like lemon, lime, refreshing and slightly briny finish. It pairs perfectly with oysters or drink on the beach during the day. ($12.99)

2. Wimmer Czerny Gruner Veltliner Fumberg

Wagram, Austria – 2012

This is one of my favorite medium bodied wines for summer that pairs perfectly with the bounty of produce available from tomatoes, to asparagus, to corn. It has flavors of orange zest, tangerines and white pepper and is one of the best pairings with vegetables. ($13.99)

3. Clos Cibonne Tibouren Rose

Cotes de Provence, France – 2012

Made from the local Tibouren grape, it is pale in color with hints of orange and chocolate. During the summer it is a little more serious than the average bottle of rose. It goes well with grilled burgers or chicken or with fish tacos. ($22.99)

4. Ameztoi Stimatum Txakolina Tinto

Getaría, Spain – 2013

Made from the Hondarribi Beltza grape in Pais Basco region of Spain, this slightly fizzy red wine is one of the few low alcohol reds that is perfect for sipping on during the day. It has fruity notes but finishes completely dry and almost looks like a dark rose in color. ($22.99)

THE TIG ARCHIVES│FOOD│FRENCH WINE & CHEESE PAIRINGS

“Well, well, well…bonjour Angie Niles – author, publicist, girl crush extraordinaire, and old soul with a penchant for all things chic and classy (à la sending handwritten thank you notes and bespoke spice blends from gay Pareeee). When this lovely lady and I connected, I was immediately struck by how refreshing she was – real and kind, polished but approachable. A class act in a world of people buried in their iPhones and often lacking social graces. And then, as though it couldn’t get better, you add her recent book to the mix, and you realize you are actually in love with Angie Niles. Like, proper, you are my stylish spirit animal, love. Her debut book, Bright Lights Paris shares all covetable gems in The City of Lights from taste makers and jet setters who know it inside out (oh, hey Blake Lively) — plus, it also includes a sampling of francophile tips to make you feel ever so in the know.

On that note (both contextual and oenophile), Angie is sharing the French wine and cheese pairings that she learned from the pros in Paris, so that at our next dinner party we can all say, “Mais, oui – zissssss pinot and zissssss cow’s milk cheese are simply zeeeeee best together.” Or maybe that’s just me. Bon apetit mon petit chou, and thanks Angie – Tig Team for life!”

- Meghan Markle, September 2015

From Angie

“If you ever attend a dinner party in Paris, you may notice that unlike in the U.S., other guests don’t arrive with wine for the hosts. The reason is that a French hostess takes special care and thought pairing her meal with the perfect selection of wine. Her local wine shop experts will even ask to know all of the ingredients in her meal to help her select the perfect pairings.

One of my favorite locations to wine and dine and improve my knowledge of French wine is O Chateau. Their wine list, comprised of forty selections, changes each week and varies in price to accommodate all budgets. It includes almost all French wines, with a couple from other countries thrown in the mix.

O Chateau isn’t just a restaurant and wine bar, but also a place where the wine brings people together. Here you may notice Parisian girlfriends meeting up after work, a couple on their weekly Friday-night date, and maybe some London ladies in town for a weekend bachelorette party, all with one thing in common—they enjoy and appreciate great wine.

For years, O Chateau has been hosting the best wine tastings in Paris, including lunch and dinner tastings and wine and cheese pairings. Located in a beautiful medieval wine cellar, it’s also a great location for private dinner parties and small special events. Parisian girls and visitors to Paris book O Chateau’s sunset champagne cruise on the river Seine to celebrate a special occasion or just enjoy some bubbly on a small private tour of the river.

Around the corner from the cave a vin is O Chateau’s newest venture, Les Caves du Louvre. This former residence of Trudon—who was Louis XV’s sommelier—is now a wine-making workshop where, with the help of O Chateau experts, you will learn to blend your own wine, design the label, and leave with a case of your own blend to bring home with you.

I think making wine in the former cellar of the king’s private wine collection is about as good as it gets! Soon I’ll be returning home with my very own Bright Lights Paris customized blend.

And what’s wine without cheese? Around the corner from my apartment in Brooklyn is an amazing cheese and gourmet food shop, Stinky Bklyn. I find myself there probably once a week picking up some Comté or Cambembert with slices of fresh prosciutto and gourmet crackers. They are the local experts on cheese and are always helpful when I need suggestions on wine pairings. When entertaining at home or at a picnic, Parisian girls make sure to have the perfect cheese to go with their wine selection.”

1. Pouilly-Fuissé + Cambembert

“This raw cow’s milk cheese from Normandy has a subtle salty taste with a fruity tang and pairs well with the sweet white wine from Burgundy.”

2. Chardonnay + Comté Rodolphe le Meunier

“Aged raw cow’s milk cheese from the Loire Valley, with notes of butter, dried apricots, nuts, and cream matches this full-bodied Burgundy white wine.”

3. Pinot Noir + Ossau-Iraty

“Raw sheep’s milk cheese from Basque Country that is sweet, nutty, and buttery, with notes of hazelnut is best enjoyed with this red.”

4. Châteauneuf-du-Pape + Pont l’Evêque

“Dating back to the twelfth century, this is a pasteurized cow’s milk cheese from Normandy. The oniony mushroom flavor is brought out by this full-bodied red wine.”

Images via: Keiko Lynn / Keiko Lynn.com, Facebook

THE TIG ARCHIVES│FOOD│CRISPY CHICKEN STEW

“When looking at the endless fads and diet trends, and of-the-moment dining delights meant to dazzle, it’s sometimes nice to get back to basics – to the bare bones, shall we say. Kate and Ryan Harvey do just that in The Bare Bones Broth Cookbook, a certifiable food bible of dishes that please every palate and stem from good old fashioned broth. Beyond the rich flavor that comes from real bone broth, “the collagen, bone, skin, marrow, and fat that is extracted when animal bones simmer in water for hours (or days) are the building blocks of life, containing proteins that help to combat inflammation; boost immunity; strengthen bones; improve hair, skin, and nails; and help a host of digestive issues by promoting optimum gut health.” In that case, sign us up! And when you’re talking about crave-worthy dishes such as this crispy chicken stew – whoa Nelly, you may bring us back to basics (and keep us there) for a long time coming.”

- Meghan Markle, March 2016

From Katherine & Ryan

“We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.”

Ingredients (pictured above):

• 1 tbsp granulated garlic
  
• 1 tsp sea salt
• 1 tsp dried oregano
• 2 lbs bone-in, skin-on chicken thighs
• 2 tbsp ghee or olive oil
  
• ½ red onion, peeled and chopped
• 2 garlic cloves, minced
• ¼ cup capers with brine
• ½ lemon, thinly sliced
• ¼ cup white wine
• 3 cups chicken bone broth
• 2 cups canned artichoke hearts
• 1 cup kalamata olives
• 1 ½ tsp chopped oregano
  

Directions:

1. In a large bowl, combine the granulated garlic, ½ teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
2. When you’re ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
3. Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
4. In the same skillet over medium heat, add the onion, garlic, capers, and the remaining ½ teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
5. Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
6. Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
7. Add the artichoke hearts and olives and continue simmering for 10 minutes.
8. Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano. The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months!

THE TIG ARCHIVES│FOOD│LA BOîTE

“Pondering the best job in the world? Have you considered being a spice sommelier? If not, the I highly suggest you add it to your list. Lior Lev Sercarz reigns supreme in this category, traveling the world, and carefully curating spice blends for Michelin star chefs, such as Eric Ripert of Le Bernardin. Bon Appétite name him a “Tastemaker of the Year” in 2012, and Vogue, Saveur, and Food & Wine mag are all privy to the artistry of this Israeli born, now NY based locavore. Having studied at Institut Paul Bocuse, and working under the mastery of Olivier Roellinger, Sercarz then worked as sous chef under Daniel Boulud at his NY institution Daniel. He now owns and operates La Boîte, an inviting jewel sized spice shop (and art gallery) in New York City’s Hell’s Kitchen, that I had the goody-goody-gumdrops pleasure of exploring this past week.

The space holds a plethora of carefully blended spices, each reflecting a place, moment, or feeling as experienced through the mind (and incredible travels) or Lior. Take, for example, “Breeze No.5,” a blend of tea, anise, and lemon, which would be divine on a beautiful filet of arctic char. Or perhaps you’re roasting a leg of lamb and need it to have that je ne sais quoi quality, so you opt to imbue it with flavor & dimension using “Tangier No. 23,” a rose petal, cumin, and cardamom creation. Let’s just take a beat, as my friend, Tuke, and I did, to take in how perfect all of these culinary cult finds are for hostess gift. I mean…Martha Stewart would be proud. As would Emily Post. But I digress. 

Within his shop you will find signature biscuits (Lior has gone 8 years without repeating any flavors), including my personal favorite, Kerala (a bespoke blend of pan masala & turmeric flecked crisps sandwiching a rich layer of dark chocolate). This guy is on to something.

Case in point, the above [refer to pictures] are the freshly made biscuits ready to be hand picked into specialty tins, which, by the way, feature the designs of artists whose collections he puts on display on a monthly basis. To the right are pamphlets including “Figs: Ten Ways to Prepare Them” - small booklets that Lior originally published in French, and have been recently transcribed in English. Each one is hand stitched, and includes beautiful notes on the art and preparation of simple ingredients. I am certifiably obsessed with these…as with the incredible olive oil from his father’s olive grove in Israel.

All of his incredible bites can be found at www.laboiteny.com and specialized retailers in NY, such as Eataly. In addition, you can purchase Lior’s revelatory book, The Art of Blending, for your personal collections, or as a very special gift.”

- Meghan Markle, May 2014

THE TIG ARCHIVES│FOOD│SPAGHETTI ALLA CHITARRA

“It was time. I wanted to make homemade pasta, but it scared me. It seemed so complicated - this delicate balance that I would overthink until I went full throttle Tracy Flick (à la Election) and took all of the joy out of the simplicity of it. So I just decided to get over myself, and dive right in. My goal: knead the dough, hand crank the noodles, and make a feast that would impress the likes of Mario Batali.

Now, I don’t know Mario Batali. Never met him. But I still wanted to make a pasta that would make him proud. (Something we can revisit on another day).

So there I was with a bag of caputo flour and a prayer, hoping that I didn’t absolutely ruin these grand plans of mine. Deciding on two preperations, and banking on a few tips from a chef, I ventured to make homemade pasta in two variations: Spaghetti all Chitarra & Cappatelli stuffed with duck confit, braised kale & squash (with lemon, sage, & brown butter sauce & toasted hazelnuts). Let’s pause for a second and remember that this was my first attempt at making pasta ever, so I was more than aware that my choices were ambitious. Delusions of grandeur? Perhaps. But my thought was to either go big or go home. And the best part of that equation is that if it really just turned out like a bowl of wet flour with some sad duck, I could just finish my wine and order a pizza.

But it didn’t. It was that pasta that transports you to a sunny terrace in Positano, ivy dancing through the wire legs of the table, the lilt of laughter carrying over the slushing sounds of the sea. Where the air smells of bergamot & sunshine, and the world swells around you in a wave of long and lyrical “zaaa’s and the ring of glasses clinking. Where your pasta spins perfectly around your fork, just as the Italian “r” twirls off your tongue. It was the magical unctuous pasta that made this meal not just a dinner, but a stamp in my passport.”

- Meghan Markle, May 2014

Admin Note: This was written years before the Mario Batali scandal so do not assume that Meghan’s views of him then, reflect her views now.

For the Dough:

• 2 cups of caputo flour (it’s also called “00″ flour)
• 3 eggs
• pinch of salt
• drizzle of extra virgin olive oil
• + a little water to adjust consistency if it’s too dry and crumbly

Directions (as instructed by Meghan, also pictured above):

1. Clear your counter and make a mound out of the flour.
2. Hollow the middle of the flour to make a little well.
3. Break in the eggs, salt, olive oil, and gradually start pulling the flour from the sides.
4. Knead and pull the dough until it becomes smooth and elastic. This will take a good ten minutes.
5. Make a little ball, cover with plastic and let it rest for about a hour and a half.
6. With a rolling pin, begin to flatten the ball of dough out from the center to the outer edge so that it’s in an even circle.
7. Flip the dough over a couple of times, dusting it with flour to prevent sticking.
8. Keep on rolling until the dough is about 1/16 inch thick (desired thickness depends on the type of pasta you are making.)
9. Run the dough through the rollers of a pasta machine on a desired setting, lighting the dusting with flour as needed.
10. Place the finished dough on a lightly floured surface or pasta drying rack while making the delicious sauce below.

“Remember: Cooked pasta can’t wait for sauce, but sauce can wait for pasta! Pour yourself a glass of wine, and let’s start the sauce.”

Sauce Ingredients:

• ½ onion chopped
• A few cloves of chopped garlic
• Chopped basil & rosemary
• Olive oil
• Salt & pepper
• Can of San Marzano tomatoes with their juices
• Some diced carrot (for the sweetness)
• + Pancetta [minced] (if you have it, otherwise make it vegetarian)

Instructions:

1. Add olive oil to a pan on medium heat and add all the ingredients, simmering until soft
2. Cook down with a splash of good red wine for about 25 minutes
3. Finish with extra basil, a splash of the pasta cooking water to help bind the sauce. “The pasta water is what gives sauce that silken quality”
4. Add grated parmesan cheese to your liking
5. Place your fresh pasta in boiling water for 5 minutes. Watch it closely. You’ll know it’s al dente when it expands a wee bit in size. !Never let pasta cook for longer than 7 minutes!
6. Pull the pasta from the water and star into the sauce, twisting the noodles gently in the sauce, twirling it onto a plate.

“Enjoy with a nice glass of vino!”

THE TIG ARCHIVES│FOOD│NEW YORK FOOD CRAWL

“The memories of filming the pilot for Suits, the fast frenetic energy only lulled by my morning jog through Central Park, the quintessential Manhattan bravado, the elderly ladies who lunch at Bergdorfs (draped in diamonds, nursing their martinis, watching the day go by against the backdrop of Kelly Wearstler papered walls) - these are a few of the reasons I love New York. But it’s the food, the mother f-ing fantastic, crave-worthy food, that keeps me wrapped around its little finger.

I always try a few new restaurants when I’m in town, and then there are my usual suspects - the gems that are pit stops for me and my voracious appetite, whether I have 5 days in the city of just 32 hours. Here are a few of those places, both old and new, that I enjoyed on my last New York Food Crawl.”

Rubirosa - “Tucked down Mulberry street, with an inviting bar, warm tones washing the walls, and the smell of basil and rich tomato sauce wafting throughout, there rests my holy grail of pizza. My love for Rubirosa began in the first week they opened. A friend had mentioned it to me, I sat at the bar and had a slice of their a la vodka pie (okay, I had two) and a cold beer. That is where my love affair began. Their menu extends well beyond pizza, with pastas and entrees I can vouch for, and desserts that you make room for despite being stuffed. But it’s the pizza, the blessed chewy/crunchy perfect crust, the gooey cheese, and the unparalleled bite that I literally dream of. My normal order is a large pie with vodka sauce, sausage, and broccoli rabe. But on this last occasion, when told that I had to try the “Honeypie” special (with spicy calabrese atop their classic pie, layered with fontina cheese, roasted garlic and chili flakes, and finished with honey and parsley), I said, “Well, you insist…Honeypie.” One of the best decisions I’ve ever made.”

Jean Georges - “A longtime fan of Chef Jean George Vongerichten’s restaurants, I had never eaten at the signature hub, Jean Georges, and needed to rectify this. When I knew I had a few days in town, I made a lunch date with my favorite foodie friend, Mr. Alan Sills. Alan loves a Michelin star lunch like most people love their iPhones - it is just a natural (and necessary) part of his daily routine. As a matter of fact, when we met for the first time, he was dining at Le Bernardin and I struck up a conversation with him about his crudo plate with a thin layer of foie gras beneath. We’ve been friends ever since. The namesake Jean Georges restaurant in The Trump Hotel is iconic for a reason - the food is exceptional, and the service incomparable. We started with an amuse bouche that celebrated the flavors of spring with a frothy chilled pea soup. Then we had one delectable course after another - the duck drizzled in cherry reduction, the decadent preparation of poached egg yolks resting between thin sheets of toasted brioche and topped with copious amounts of caviar. Our 12 course, 3 hour lunch, almost made me miss my flight. It would have been worth it. (Also note that outside of the grandeur of our meal, Jean Georges offers a three course $32 tasting menu at lunch, where if I were you, I would order the sweet pea soup with parmesan to start, then the black bass, and the strawberry shortcake for dessert. But that’s just me.”

Hinata - “My best friend Linds mentioned a new ramen restaurant that had opened, one that was whispered to be better than the barometer for foodie approved ramen in NYC, Ippudo. We had to go. On a lazy Sunday, Linds, our dear friend Amanda, and I ventured to this ramen heaven to see what all the fuss was about. Let me just say this - the fuss was validated. Turns out chef and owner, Madoka Tamura, works closely with Ippudo, so much so that all of their noodles are made in collaboration. The space is minimal, yet warm and cozy enough to pull up a chair and have a satisfying bowl of ramen with their silken broth even if you’re flying solo. But as a trio, we had the good fortune of being able to order a bit of everything - which was a bonus for the visit. The chicken wings were delicious (crispy, tangy, meaty), and the pork buns looked so perfect, they could have been in an anime movie - the fluffy white bun, the crisp leaf of lettuce, the juicy pork dripping onto your hands as you picked it up. there were four pieces; I ate two of them. Then for the ramen, my personal favorite being the Kara Ramen which uses organic, hormone free chicken broth spiked with a house made chili oil. The vegan option was solid, as was the signature Hinata Paiten Ramen, laced with green onion, spinach, thick cuts of pork, and rich unctuous noodles. Nom to the nom, to the nom.” **As of now, Hinata is permanently closed.

- Meghan Markle, June 2014

*click images to make larger*

THE TIG ARCHIVES│CHEF TALKS│CHEF CHIANG

“There are few chefs or cooks that just make us squeal with delight. Cecilia Chiang is one of them. After watching the documentary, Soul of a Banquet, about her and hearing Alice Waters sing her praises, I just had to find a way to hear her answers for The Tig’s Chefs Talks. As luck would have it, The Tig Team reached out to Cecilia’s granddaughter, Siena, who not only connected us to the incredible Mrs. Chiang but did the interview herself. When asked what she wanted her legacy to be, she said she’d like to be thought of as “a hardworking woman who brought real Chinese food to America,” and if she could do anything differently, she’d have wanted to cook in the restaurant herself. Sage advice from an innovator at her finest. This fall, look out for a new PBS series, The Kitchen Wisdom of Cecilia Chiang, in which she teaches her recipes to some of San Francisco’s most renowned chefs. We will leave the rest to Siena to introduce her legendary grandmother. Thanks Siena!” - Meghan Markle, March 2015

From Siena:

Whenever a journalist researches a new piece about my grandmother, Cecilia Chiang, I imagine s/he struggles to find superlatives that haven’t yet been used to describe her. Even though she retired from The Mandarin, her San Francisco-based restaurant, almost 25 years ago, she is more active than ever and is still celebrated for introducing Americans to authentic, high quality Chinese banquet cuisine. So I couldn’t be faulted for familial bias, I scanned recent press on CC (as we lovingly refer to her) to find some of the most often used descriptors. Among them were “legendary,” “incomparable,” “food royalty,” and the “[queen, matriarch and Julia Child] of Chinese cooking.”

At 95, my grandmother is as much a tour de force as ever, keeping up with the local restaurant scene, fashion and current affairs, and dining out multiple nights a week – more often than not with a bottle of champagne to accompany her meal. On the night of the 2013 James Beard Awards, where she was honored with a Lifetime Achievement Award, I had to drag her away from the after after party at Del Posto at 1:30 in the morning (I readily accept party pooper status for that one).

I recently got the chance to grill her (oof, bad pun) for Chef Talks. I interviewed her over a home cooked meal of red cooked pork belly (her mother’s specialty and my absolute favorite). The questions made us both laugh and revealed things I had never heard before. Enjoy.

1. Question: What’s the staff meal your kitchen gets most excited about?

Answer: At the Mandarin, the chef would cook three big family style dishes to share as the staff meal. We provided two meals a day – late morning before lunch and another meal around 4pm before we got busy. The staff got to pick what the dishes were – whatever they felt like eating: tofu, meat, vegetables, noodles. The only things they couldn’t eat were the expensive items like abalone and crab.

2. Question: What is the one knife you can’t live without?

Answer: My Chinese cleaver. I use it for chopping, slicing, pounding, smashing, everything. I even use it to open boxes!

3. Question: What’s your naughty food indulgence?

Answer: If I can find a really nice piece of steak, that’s the best.

4. Question: What’s your mini bar go to?

Answer: Sometimes when I’m really hungry I’ll get a granola bar.

5. Question: If you could stage at any restaurant in your city, where would it be and why?

Answer: Benu. You can learn so much there, from the way they chop their ingredients to their use of the most unusual Asian ingredients. Corey Lee is such a talented chef and his restaurant features such a variety of food. He recently received three Michelin stars. I’d really like to learn to cook some of his food.

6. Question: After a long day at work you go home and…?

Answer: Usually I read my mail or a book to relax and unwind. I used to like to turn on the radio and listen to music.

7. Question: If you weren’t working in a kitchen, what would you be doing?

Answer: I didn’t plan to be in the restaurant business; it just happened. I probably would’ve gone back to Japan and been a housewife and mother. But I do like to design clothes – I designed a lot of my own clothes over the years and had them made. Maybe I’d be a designer.

8. Question: Drink of choice?

Answer: I’m a champagne girl. I love champagne. It goes well with Chinese food, seafood, anything.

9. Question: One cookbook you can’t live without/most referenced?

Answer: There is a female cook from Taiwan named Pei Mei who wrote a series of three cookbooks. She was like the Julia Child in Taiwan. I still reference her books.

10. Question: What’s the most overrated ingredient?

Answer: Truffles. I have no idea why they charge that much. I know how hard it is to find them but still. Overpriced, overrated.

11. Question: Describe your cooking in one word

Answer: Simple.

THE TIG ARCHIVES│FOOD│CARAMEL PEAR GALETTE

“When we were looking for a Thanksgiving dessert that was truly unique, we figured there was no one better to ask than “Bizarre Foods” host and acclaimed chef Andrew Zimmern. But unlike some of his more exotic ventures, the only thing bizarre about the recipe he’s sharing with us today is how easy and classically scrumptious it is! Baked and filled with spices to warm the heart, this one is a true crowd pleaser. Enjoy, and here’s wishing you and yours a fabulous Thanksgiving!” - Meghan Markle, November 2016

From Andrew

“This free-form pear galette makes a regular appearance at my dinner parties. Rich from the caramel and spices, and sweet with ripe pears, it’s my idea of a cool weather dessert. Bonus: you don’t have to worry about perfectly crimping the edge of your pie crust!”

Directions:

1. Place the butter and sugars in a large nonstick pan over high heat to caramelize for about 5 minutes. Caramel may break, this is ok.

2. Add the pears and spices, and saute for 20 minutes over medium heat, tossing to reconstitute the caramel. The cooking process will extract and evaporate the pear juices. Cool briefly while you prepare the galette crust.

3. On a floured surface, roll out chilled, but defrosted, puff pastry dough into an 11-inch disc. Transfer dough to a nonstick cookie sheet (or a cookie sheet with parchment paper). Fill center of the pie crust with the pear filling. 

4. Working in a circle, pull up the dough over the filling to form a one inch crust around the tart.

5. Bake at 400 degrees for 40 to 45 minutes, or until the crust is a nice golden brown. Cool.

6. While the pear galette is cooling, make the seasoned whipped cream. In a deep bowl or stand mixer, beat the heavy cream with the crème fraîche and vanilla until soft peaks form. Sprinkle powdered sugar over cream. Beat until soft peaks return. Do not overbeat. Serve on top of every slice!

THE TIG ARCHIVES│FOOD│THANKSGIVING FORAGERS’ PIE

While I am a hamburger loving fool, and have been known to indulge in cote de boeuf & vino on a monthly basis, I have recently embraced more plant-based eats. Why, you ask? A plant based diet is better for the environment, better for your health, and better for those furry friends of ours. And outside of all of that, it tastes unbelievably good. So with that in mind, we connected with Matthew Kenney of Plant Food and Wine (the latest and greatest plant-based restaurant in my hometown of LA). The rich, veggie-focused menu offers guests a sustainable, cruelty-free and delicious alternative to your mama’s meat and potatoes. Today for The Tig, Chef Scott Wingard has shared his recipe for Foragers Pie – a super comforting dish layered with mushrooms, sweet potato, a spelt crust and a whole lotta love. So whether you are going full veg for your Thanksgiving, or opting to pepper in new meatless sides, this hug in a bowl has your name written all over it. Boom! - Meghan Markle, November 2015

Spelt Crust

1. Place the flour, sea salt and baking powder into a large bowl and mix.
2. Use your fingers to rub the oil into the flour, until the mixture resembles something like fine bread crumbs.
3. Roll out Dough until ¼” thick. Line pie pan with dough. Trim off excess dough.

Mushroom Filling

1. Heat the 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the onion and carrots. Cook, stirring occasionally, until the carrots start to soften.
2. Stir in the garlic, and cook until the garlic is fragrant, about 30 seconds. Add the flour and cook for one minute.
3. Add the broth, red wine, thyme sprigs, and chili flakes and bring to a boil.
4. Reduce the heat to medium-low, add the mushrooms and let simmer gently until softened.
5. Remove the sprigs of thyme, and season with salt and pepper to taste.

Sweet Potatoe Mash

1. Put the sweet potato into a medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer minutes. The potatoes are done when they can be easily pierced with a fork.
2. Drain the water, and put potatoes back into the dry pot (no heat). Add olive oil and salt. Mash the potatoes with a masher, and stir everything together thoroughly. Cover pot with a lid and set aside

Mushroom Gravy

1. In a medium saucepan over medium heat, sauté onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes.
2. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

Putting It All Together

1. Scoop the mushroom mixture into the pie dish with crust so that it covers the whole bottom.
2. Layer and spread the sweet potatoes evenly on top of the mushrooms.
3. Bake at 375 degrees F for 35 minutes, remove from oven, and allow to cool for 10 minutes before serving. Serve the mushroom gravy on the side, and enjoy! Serves 6.