It’s almost time for KAABOO Festival!
Before the immersive 3-day music, culinary, and comedy experience begins Sept. 14-16, we chatted with renowned chefs Richard Blais and Michelle Bernstein, who will both be on hand whipping up grub for attendees on the KAABOO PALATE stage.
As for what brought them back to the Del Mar, Calif. fest to participate in the PALATE experience, in which guests sample their grub and food from other local and regional culinary artisans, Blais told us, “It’s one of my favorite shows of the year because of the crazy positive energy.” He added, “There are always tons of fun fans and it’s literally in my backyard!”
RELATED: 5 Reasons Why You Can’t Miss the KAABOO Music Festival
Bernstein, who is best known for her sublime Mexican cuisine, echoed those sentiments, adding that participating in KAABOO is more than just showing off new recipes to attendees. “I hope to give everyone some inspiration through food, and that they take away something delicious they can do for themselves at home and as always finding happiness, laughter, and entertainment through recipes,” she told us.
As for what Blais has in store for the Del Mar, Calif. fest, he’s keeping that under wraps for now. “It’s still in development, but we always turn it up a few notches at Kaboo! Stand up cooking at a high level!, the Top Chef star told us.
So, how can you turn up your cooking at home and on the go (whether you’ll be on hand for KAABOO or checking out the action on social media)? We asked these culinary visionaries for their best tips and fave dishes for end of summer cooking inspiration.
The FAB Rapid Fire:
What is your go-to dish and cocktail to wrap up summer?
MB: For the cocktail, the perfect Pina Colada with house-made pineapple juice and coconut milk. My favorite dish is shrimp al ajillo (recipes below).
RB: My go-tos are agua frescas and definitely anything cooked outside on the grill.
What is your favorite latin dish of all time?
MB: Chupe de Mariscos (Peruvian seafood stew finished with evaporated milk and queso fresco).
When it comes to cooking for guests, what is the best entertaining tip you’ve ever received that you would pass along?
MB: Prepare as much as you can ahead of time so that you can actually enjoy your guests and the occasion when you serve the food.
Richard, you’ve been following a dairy-free, soy-free, gluten-free, sugar-free diet. When you travel, how do you stick to that? Do you have any tips for eating healthy while you’re traveling internationally?
RB: I pack some food and plan ahead! Travel is definitely tough to keep a strict diet but if you plan your snacks ahead you’ll be good to go.
What do you think is the biggest mistake people make when they’re cooking? What advice would you give to help them correct it?
MB: This is especially for beginner cooks, the best recipes have the least amount of ingredients so don’t overdo it, don’t over think it and keep it simple.
As a bonus, here are Michelle’s fave recipes to wrap up summer:
Shrimp al ajillo:
Ingredients:
1 pound large shrimp, peeled, deveined, reserve shells
2 tablespoons extra virgin olive oil
Pinch red pepper flakes
3 garlic cloves, sliced thin
1 teaspoon sherry vinegar
Italian parsley, chopped
Kosher salt
Directions:
In a saute pan over medium low heat, add the oil, shrimp shells and pepper flakes. Set over medium-low heat and cook, stirring occasionally, until shells are deep ruby red and oil is intensely aromatic, about 5-6 minutes. Strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells.
Return flavored oil to skillet and heat over medium-high heat until shimmering. Add the shrimp and garlic and cook, stirring about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.
Michy’s Pina Colada:
Serves 1
Recipe inspired by: John Lermayer for Sweet Liberty
Ingredients:
1.5 ounces rum blend (Recipe below)
3 ounces coco mix (half Coco Lopez / half home-made coconut milk)
2 pineapple chunks
1 ounce freshly-squeezed pineapple juice
16 ounces crushed ice
Rum blend: 2 parts coconut rum
1 part spiced rum
1 part aged white rum
Garnishes:
PX Sherry
Cherries by filthy
Pineapple chunks
Directions:
Blend.
Float PX Sherry and stick as many garnishes as you can get on top.
Happy cooking and KAABOO-ing Destination Fabbers!
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