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Cooking Up A Storm at the Googleplex with Chef Matt Accarrino of SPQR

Chef Matt Accarrino of SPQR makes gnocchi in the Google kitchen. (Photo courtesy of Google)


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.

Accarrino and yours truly laughing it up in the kitchen. (Photo by Craig Lee)

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.

The plated gnocchi. (Photo by Carolyn Jung)

L to R: Craig Lee, Matt Accarrino, Olivia Wu of Google, and yours truly. (Thank you, Catherine Schimenti, for taking the photo.)

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