Live class: Truffle Shuffle and Carl Marks Advisors - Risotto & Steak
- Shared screen with speaker view

16:12
Welcome everyone! We are super excited to be cooking with you all today! Just waiting on a few more to join before we get started : )

23:20
NYC!

23:22
new jersey

23:29
NYC

23:29
Cooking from Beaufort SC,… a little SE of Napa,..lol

23:30
Charlotte, NC

23:30
NYC

23:30
Dallas

23:32
Newport, RI

23:34
ct

23:36
Atlanta

23:38
Atlanta

23:40
Dallas Tx

23:45
South of Boston

23:50
Charlotte

23:56
prosper tx

23:58
Connecticut

25:54
Mise en place= Everything in is place

26:21
Chanhassen, MN (Prince’s hometown)

38:16
If you’re feeling lazy, you can use a Blender Bottle

58:16
Au sec=Almost dry

01:01:01
do you add till it is absorbed and then add more?

01:01:48
Can we move to the red??

01:05:45
I associate chards with Sonoma more than Napa. thoughts Rob

01:06:43
Are we shooting to use all of the broth?

01:10:02
if you were south of the equator would you stir counter clockwise?

01:13:37
What's the story behind the etched QR code on the white wine bottle?

01:14:08
how do we know when the risotto is done?

01:15:14
Al dente= To the tooth

01:16:34
do we turn heat off once its al dente?

01:16:54
Yes Chef : )

01:17:08
Turn off heat once you reach al dente

01:21:22
its delicious!!!

01:21:24
Amazing Cab….

01:22:10
Where can we get more of the chard?

01:22:28
generally, do you recommend using a decanter for cabernets?

01:23:32
my daughter Katie was also roped into Risotto making in return for wine

01:32:31
best time time to salt?

01:34:12
Still waiting for pan to come to temp

01:42:08
In a restaurant, I usually get my stake in 15 minutes. How can this be done so quickly based on what we are doing tonight?

01:48:57
mine is sticky

02:00:50
Jmccurdytx@gmail.com

02:00:53
Thank You!!!!!!!!!!