Francesinha: Portuguese Croque Monsieur
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Chef Filipa Ferreira from Escolas Do Turismo De Portugal shows us how to make a Francesinha, or Portuguese Croque Monsieur. Francesinha, means “little Frenchie” in Portuguese, and is a sandwich filled with ham, sausage, and steak. The decadent sandwich is covered with melted cheese then a hot sauce made with beer, white wine and port is poured over the top.
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The Culinary Institute of America:
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
48 HOURS IN BROOKLYN - The Top 10 Restaurants - Our Ultimate Food & Drink Guide
There is just so much going on in Brooklyn that we had to make a film dedicated to this side of the East River. In this film we profile our favourite spots to eat and drink in Brooklyn, Williamsburg, Greenpoint and Gowanus. From a Taiwenese bakery to a the best Brunch in Brooklyn, a classic New York slice shop to the famous Peter Lugers steakhouse, this film covers all bases.
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00:00 Intro
00:49 Devoción, 69 Grand St, $
02:07 La Bicyclette Bakery, 136 Dekalb Ave, $
03:10 The Four Horseman, 295 Grand St, $$$
05:10 Win Son Bakery, 164 Graham Ave, $$
07:00 Tørst, 615 Manhattan Ave, $$
09:50 Peter Luger, 178 Broadway, Brooklyn, $$$$
12:41 Finback Brewery, 545 President St, $$
15:14 Esme, 999 Manhattan Ave, $$
17:06 Oxomoco, 128 Greenpoint Ave, $$
19:15 Paulie Gee’s Slice Shop, 110 Franklin St, $
20:15 Outro
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Morton's The Steakhouse Halibut
Cooking Segment: Crowd-Pleasing Recipes For Summer Parties
Chef Diego Burgos has some tips for how to throw summer's best party with his crowd-pleasing recipes that make cooking both easy and fun.
Llama Inn Chef Erik Ramirez Grills Peruvian Anticucho with Binchotan Charcoal
Llama Inn Chef Erik Ramirez shows us how to make the perfect Peruvian Anticucho using Binchotan charcoal on a Konro Grill.
Featuring Eric Ramirez, Chef at LLama Inn
Produced by Gigi Dement
Directed by Shandor Garrison
Cinematography by Tony Burns
Art Direction by Alina Uzlov
Food Styling by Rebecca Jurkevich
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Llama Inn Chef Erik Ramirez Grills Peruvian Anticucho with Binchotan Charcoal
Starring: Erik Ramirez
Artist: Jet Stream
Song: Remote Control
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