How did New Orleans’ Emeril Lagasse influence Chef Matt Accarrino’s career? And just what does this “Food & Wine Best New Chef 2014” winner think of restaurants that don’t make any of their own pasta?
Take a listen as Accarino of the celebrated SPQR in San Francisco answers these questions and more when he joined me in the teaching kitchen at Google headquarters in Mountain View a few weeks ago for a very special event.
The occasion was a cooking demo in conjunction with my cookbook, “San Francisco Chef’s Table” (Lyons Press), to which Accarrino contributed a recipe.
Accarrino showed how to make pillowy semolina gnocchi with spring vegetables, even inviting a couple of Googlers to the stove to try their hand at it.
Afterward, we signed copies of my cookbook with Craig Lee, photographer of the book.
Get a taste of it all in this fun video.