The Grillin’ Fools are looking to expand beyond cooking outside only and plan on offering recipes made indoors. Let’s face it. In the dog days of summer or the dregs of winter, we don’t always want to stand outside. We plan on taking our same step by step, picture by picture, foolproof approach to ensure you don’t screw up like we have thousands of times before. In that vein, I was able to spend a little time with Wolfgang Puck this week in anticipation of the introduction of his new counter top oven the NovoPro which will appear on HSN this Saturday, June 8th, 2013.
As if there were another Wolfgang Puck, I will expound a little further on who he is. He is the official caterer of the Governor’s Ball which means he feeds everyone at the Oscars. No pressure, right? He’s written six cook books, owns dozens of restaurants (including Spago) developed his own cookware, has had a number of television shows, and even done some acting. He is the chef to the stars and so much more.
In this short interview (a little over 7 minutes) We discuss the NovoPro as well as what Wolfgang Grills, what makes him nervous and how he feels about many of the television chefs:
It was an honor to talk to Mr. Puck. He was the impetus of one of our favorite recipes – the Crostini. It was about 12 years ago and I was between jobs (and careers) that I watched a TON of cooking shows. I caught the very end of Wolfgang Puck’s show where he made Crostinis. This was well past when he said what went into it, all he said was, “And here we have the crostini coming out of the oven. Crostini just means toasted bread in Italian.” If I were telling you this story in person, I would be doing my best Wolfgang Puck which is pretty good. That night I made crostinis on the grill and have been making them ever since. I still don’t know what goes into Mr. Puck’s crostini, but here’s what goes into ours and what they look like:
So thank you Mr. Puck for being the impetus for that amazing recipe.