Chef Arif Kutlusoy From Delmar Diner In The DelmarvaLife Kitchen Making A Seafood Feast


LOOKING BACK ON EVERYTHING I JUST FELT INCREDIBLY EMPOWERED FRED FRESH FLAVORS FROM THE SEA FILL THE DELMARVA LIKE KITCHEN THIS AFTERNOON MAKING TWO DELICIOUS DISHES LOADED WITH SCALLOPS AND FISH AS JIMMY JUST SHOWED YOU RIGHT HERE. THIS IS CHEF REEF SO CUTLASS SOY CLOSE RIGHT CUTLASS COLOR SOY. I WASN’T EVEN CLOSE HE’S FROM DEL MAR DINER AND HE’S LEADING THE CHARGE THIS EFFORT. THANK YOU SO MUCH CHEF FOR JOINING US. WHAT ARE WELCOME I COULD BE HERE COOKING TODAY AND CREAMY RISOTTO WITH THE PEOPLE I LOVE THE MOST. NICE RICH FLAVOR TO THE BUTTER PART MAJORITY. YOU KNOW WHITE WINE AND CHICKEN STOCK. YOU LITERALLY CHARGE THAT I’M OK. I’M MAKING ONION GARLIC OLIVE OIL FIRST. YEAH I GOT A HEAD START ON MY GARLIC ONIONS HERE. SO WHAT DO I ADD TO AFTER THAT YOU ATE YOUR RISOTTO. THAT’S THE FINAL ARBITER YOU GET AT YOUR FISH RIGHT TO IT. IT’S HOT. WHAT IS MY FISH WHAT KIND OF FISH IS THIS SALT. YOU SAID WRONG SIDE DOWN FIRST LIKE SIDE. GO HAVE A GO AND LET US PAY FOR THREE MINUTES AND THEN YOU GET TO FLIP IT OVER AND GET IT DOWN A LITTLE BIT IS THAT OK. WE PUT IT BACK UP SO IT’S PUMPING BUT OK. OK. OK SO I GOT MY RISOTTO AND THERE WAS SNACK AND THEN YOU HAD YOUR CHICKEN STOCK. CHICKEN STOCK DIDN’T GO SCALPS AND HE IS SEARING THE SCALLOPS THERE SO MY OTHER RESOURCES MORE OUT ALL THE RISOTTO ADDING ALL THE ALL RIGHT. I WISH YOU ALL COULD MELVIN AND HAD YOUR HEAVY CREAM HEAVY CREAM TODAY. SAMIR FOR LIKE FIVE MINUTES WE’LL GET NICE CAKE AND THEN YOU ADD YOUR BUTTER JUDGES AND YOUR RESULTS A LITTLE BIT READY MY RISOTTO BE READY. ALL RIGHT. SO MY WORK IS PRETTY MUCH I’M STILL WORKING HARD ON THE YEAH YOU’RE THERE YOU JUST TELL THE BAND A LITTLE BIT BRIGHT. THIS FISH TURN AND THAT’S IT. NICE GOLDEN BROAD. APPRECIATE IT. DOWN THE DRAIN THE OIL. RIGHT. WE HAD WHITE WINE LEMON AND BUTTER FRESH LEMON FINISH THE SAUCE RIGHT IN THE PAD. I’M GOING TO GO DO THE SAME THING WITH MY SCALLOPS I HAVE TO SEE SEE WHAT SIDE AND WE REALLY WANT TO HOP HANDLING HORSEHAIR YES YOU NEED TO CREATE YOUR PANTS SO IT’S NICE AND HOT AND YOU DON’T WANT TO OVERCOOK HIM LATER BECAUSE THEY WILL SHRINK TO NOTHING OK. HAVE A LOT OF PEOPLE THAT ARE ABSOLUTELY LOVE TO COME SEE YOU AT DEL MAR DINER. ABSOLUTELY. I’M THERE AND I’M CURIOUS ABOUT HAVING TESTING MENU WHY DID THE PEOPLE IT’LL BE LIKE BROADCAST 30 40 DISHES. WELL GUYS ALL WELCOME. YEAH AND THE WONDERFUL EXPERIENCE FOR EVERYBODY WHEN DID YOU START COOKING I START COOKING ABOUT 30 YEARS AGO IN FRANCE GERMANY AND THEN CAME TO UNITED STATES I LOVE TO BE HERE. YOU ARE GOING TO BE THE WORLD TO NEW YORK CITY TO OURS. CARIBBEAN OH WOW. STARS IN NEW YORK TIMES. YEAH LET MY FRIEND FLY PICK DEL MAR DINER PEOPLE THEIR FRIENDS AND I HELP HIM OUT EVERY YEAR. YOU HAVE GOT SOME STORIES TO TELL. ABSOLUTELY ONE DAY I WILL SIT DOWN LATER. WHO IS YOUR MOST NOTABLE CUSTOMER THE COOLER HEADS THAT YOU REMEMBER. I HAD ALL JANET JACKSON MICHAEL JACKSON I MET ALI GEORGE W. BUSH YOU COOK FOR THOSE PEOPLE. YES I COOK FOR BILL CLINTON LIKE THE WHITE HOUSE FOR DATA FOR THE ALL THE GUESTS JUST IN CASE WE HAVEN’T MENTIONED IT. THANK YOU FOR JOINING US THIS AFTERNOON IT’S MY PLEASURE. WOW CAREFREE LIFESTYLE DELMAR ASSISTED LIVING DIGNIFIED ELDER CARE BACK IN THE DELMARVA KITCHEN TODAY PUTTING FINISHING TOUCHES. HOW MUCH OF THIS ALL FOR JUST AHEAD ALL OF WHICH IS COPS ARE ABLE TO ANY ABSOLUTE SEAFOOD FEAST. THIS IS SHIP A REEF COOL TOY FROM WAS GETTING NICE AND PINK THIS IS THE RISOTTO THAT WE STARTED AND NOW YOU CAN HAVE YOUR PARMESAN CHEESE LIKE HALF THE ONLY HALF OF THE CHEESE YOU GET. LATER ON IF YOU WANT MORE BROUGHT YOU MORE LISA I LOVE CHEESE AND FIGURED THAT FINISHING TOUCH YOUR ITALIAN TROOPS WERE GOING TO PARSLEY AND BEANS REGEN NO PARSLEY AND BASIL WASN’T THAT BEAUTIFUL I’D NEVER WANT TO HIT THE PAN FROM THE WELL I DON’T THINK I DID. BUT IT WAS FUN TO DO. AND IT’S ALMOST FINISHED OK. YOU WANT A NICE THICK AND CREAMY SAUCE NOT TOO RUNNY AND NOT PERFECT SO LET’S JUST SAY BYE ALREADY. YES AND THE FLAVORS MARY TOGETHER ABSOLUTE IN MY MIND SHE IS ALREADY BREAKING AND THAT’S WHAT YOU WANT THIS RIGHT YOU FLAKY AND RIGHT. YEAH THIS IS FANTASTIC. I GOT TO TELL YOU I THINK WE COULD SPEND THE REST THE SHOW JUST TALKING TO YOU ABOUT THE THINGS YOU’VE DONE PLACES. NEXT TIME WELL COMING HERE WE’LL DO IT DIFFERENTLY. WE’LL DO THAT. YEAH YEAH. I THINK I’D BE A GREAT IDEA. AND IF YOU WOULD LIKE THE RECIPES ALL YOU NEED TO DO IS SEND US A SELF ADDRESSED STAMPED ON GLOBE TO 17 TWENTY NINE NORTH SALISBURY BOULEVARD SALISBURY MARYLAND TO NATO ONE OR YOU CAN GO TO OUR WEBSITE TOMORROW LIFE DOT COM CLICK ON WHAT’S HAPPENING TODAY YOU JUST PUT ALL BAY THOSE LOVELY YEAH. ALL RIGHT SO WHEN YOU PLATE YOUR DISH WHAT DO YOU KEEP IN MIND THE PRESENTATION. YEAH. NOT ONLY TASTES GOOD BUT HE HAS TO LOOK GOOD PEOPLE MOST OF THE PEOPLE AROUND THE WORLD FIRST THEY EAT WITH THEIR EYE EAT WITH THEIR EYES HAVE SOME LOOKS GOOD BEAUTIFUL PRESENTATION LOG YOU LIKE TO YEAH YEAH THE TABLE TO THE FOOD THE BEST THING FOR YOU TO SEE IS SOMEONE TAKE A PICTURE OF THEIR PLATE ABSOLUTELY AND POST THAT GET WHAT’S RIGHT YOU WANT TO TURN THIS BECAUSE IT FEELS LIKE IT’S LIKE IT’S DIES IT’S READY TO GO READY TO GO OK SO WE ACTUALLY HAVE SOME PLATES THAT YOU WERE ALREADY PUT TOGETHER. IS THAT WHAT WE’RE GOING TO TASTE HERE. YES WHICH ARE GORGEOUS BY THE WAY YEAH WHICH WOULD YOU HAVE TO TASTE? THIS IS NICE AND HOT. YEAH YEAH IT IS HIGH. EAT A SPOONFUL I STEAL SOME OF THIS LATER OH LET’S SHOW THE I REALIZE THIS IS PROBABLY A CRIME TO ACTUALLY TAKE IT OUT OF THE PAN THANK YOU BY THE WAY FOR CUE BALL TONIGHT IS MY PLEASURE AND I’M GOING TO GO YEAH. COOK I KNOW YOU HAVE MORE STORIES TO TELL. AND WE WANT TO HEAR ABOUT WHEN YOU COOK IN NEW YORK CITY WINDOWS ON THE WORLD. I THINK IBM EUROPE HAS BEEN ALL OVER THE PLACE BUT RIGHT NOW HE’S AT THE DEL MAR DINER CAN’T MISS IT. ROUTE 13 AND DEL MAR THANK YOU SO THIS NICE MAN. WELL IN

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