Cooking Up A Storm at the Googleplex with Chef Matt Accarrino of SPQR
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.
More: My Q&A at Google with Pastry Chef Bill Corbett of Absinthe Brasserie
Must have been a fun event! Chef Accarrino is always a fun guest.
The area at the end of your blog where I would expect the video to be is one big blank space. No window or picture. I’m using a MAC.
Karen: Ack. Not sure what is causiing that. Try this link for the video then: http://youtu.be/pjJ7KMClEik
He’s so generous with his knowledge, always sharing everything he knows. Love his food!!
Such a fun event! I love getting gnocchi when I eat at Italian restaurants but I never make it at home cus I feel that it’ll never compare.
How cool is this event , for you too! 🙂 Again, congrats on your cook book! xxx
BTW: You look lovely! xx