Sage Advice from Celebrity Chefs
Our Home Kitchen
Mapping the Day
Celebrity chefs divulge little morsels of their kitchen prowess in live demonstrations and Q & A presentations. Over the years we have attended many events with icon chefs including the likes of Alice Waters, Emeril Lagasse and Susan Feniger.
Several years ago, three chefs appeared at a South Coast Plaza in Costa Mesa to open a new mall restaurant concept for Macy’s. Nancy Silverton of La Brea Bakery was there. Her renowned bakery that opened in Los Angeles in the late 1980’s now supplies grocery stores and restaurants across the country.
View from the Table
In a Q & A, Ms. Silverton was asked about the short shelf life of preservative-free breads. Her response was simple and astute. She reminded the audience that in Europe, where refrigeration is limited, home cooks typically shop every day. They buy a loaf of bread to serve with dinner, toast a couple pieces in the morning for breakfast and bake off any leftover pieces for crustini and salad croutons. A little bit of sage advice, evolved into a “waste-not, want-not” practice in our kitchen. Quality, preservative-free loaves are seasoned and dried out in our oven for the most flavorful bits of goodness for our salads.
Homemade Cheesy CroutonsRECIPE