Les Saurey: Hi! How are you doing? I am Les.
Gregory Dumorne: I am Greg. I am the head chef. We are going to do a catering where we
cater to you. Today, we are going to show you how to throw real deal
Super Bowl party. How about that?
Les Saurey: I like that.
Gregory Dumorne: First of all we are going to get into the real deal ribs which are for your big
and awesome bowl party, but we are going to show how to make ribs
indoors. I know you would like to do the grill but it might be cold at some
places, because it definitely is here. We are actually also going to do real
deal wings, my favorite, his favorite. We are going to actually do a Shrimp
Caesar Salad where I am going to show you how to do that for a large
amount of people that come over your house for the week. We are going
to also do Beef Fajitas which is something popular everywhere. We
definitely have to do a vegetarian dish because everybody is eating healthy
now, I am not, but the rest of the world is and I definitely would, I am not
sure, but I will.
Les Saurey: Well what kind of tools we are going to need to start of this?
Gregory Dumorne: Well, I am going to take, in this video, everything that we have in this
video is basic cooked kitchen stuff, it is also basic stuff you would get at
any grocery store. This is not that you got to go special order, like it might
seem in some other conditions. This is one is basic, everybody, anybody
can do it. But first, let us get over to some basic kitchen now, as in basic
kitchen things. First and foremost, as you noticed we have different color
cutting boards. We actually have a white cutting board and a red cutting
board. The white cutting board is actually what we are going to use for the
raw food and red cutting board is actually what we are going to use for the
cooked food. You never want to mix that. Especially, if you are going to
put chicken on that white cutting board, that's the only cutting board that
you use for chicken.
Always sanitize, wash your hands after everything you touch, but you
want to try to cut them your cross contamination as much as possible. First
and foremost, what I am going to do is I am just going give you a little bit
information on the, I am not going to bore you too much. I am a graduate
from ATI Culinary School in Falls Church, Virginia. I think it is called
Stratford. I also started my career working at Lansdowne Golf Resort
where we catered to the Washington Redskins, every single Tuesday. So,
that makes me an official football, super bowl whatever actually when we
super bowling game with.
Les Saurey: Well, he is the Redskin fan.
Gregory Dumorne: Anyway, we are basically, the official football guy, but also we used to the
NBA seminar as there where I did Tim Duncan's rookie. Now, I can go on
and on about this all day but I am actually not. I am going to actually get
into some cooking. Les Saurey: Did you know that? Gregory Dumorne: Of
course, they did. So, anyway, let us, I got some - this is what we are going
to do today, we are going to start off then we are going into our first dish
which is the real deal ribs.
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