Results tagged “Donatella Diaries” from iVillage - Food Rush
Want insider info on your favorite Food Network show? Wish you had an expert to answer your burning food questions?
Well, you're in luck. Donatella Arpaia has her hand in many pots. From writing cookbooks and opening restaurants, to appearing on The Today Show and judging the contestants on The Next Iron Chef, she has a lot of experience under her belt (ummm, apron).
As a regular iVillage blogger, Donatella is here to talk to you. Ask her your questions in the comments of this post; she'll be picking some to answer in a future post.
--Erica
photo: Donatella Arpaia
I hope all of you have been tuning in to watch The Next Iron Chef on Food Network! The season is off to a great start--I was so happy to learn we were the highest rated premiere in the network's history!
It's so interesting for me to see how the filming gets edited down for TV time. While the judging lasts only a few minutes during an episode, the judging process takes two days of filming per challenge. The tasting is on one day and the deliberation and elimination happens the next day. This means my hair and makeup has to be duplicated exactly for continuity.
We taste everything and discuss the dishes in great length. The chefs work incredibly hard and the competition means so much to them--I never forget that. All the chefs are talented, so it really isn't easy to choose a winner or send someone home. There were definitely times when the voting was not unanimous, but majority ruled.
Taping the eliminations can last hours (even though it only lasts for a few seconds during the actual airing). All the contestants are standing together across from the judges' table and the staring contest begins. I have to do my best to avoid eye contact with them--they are all hoping to read something in the judges' eyes to determine whether they are safe or not.
The production team and crew are all so wonderful, and everyone works so hard to make it all happen. The wardrobe stylist, hair stylist and make-up artists are our saving grace--when you taste so many dishes each and every day, spills happen. If it weren't for our great team, Jeffrey, Anya and I would be in bad shape.
People often ask me if all the disagreements are real, and the answer is yes! We are all passionate, opinionated people. I think it's great that we debate every detail to determine whom the winner and loser should be. I really hope all of you enjoy the second season and look forward to initiating the next Iron Chef into Kitchen Stadium!
--Donatella
Read Donatella's previous posts
Learn more about Donatella Arpaia
photos: donatella arpaia
My photo shoot for my first book was just completed, PHEW! What an adventure--I never realized the amount of work, detail and coordination that goes into a book. I am told it's critical that the team you hire get along, but that it rarely happens. I was lucky to find three incredibly talented women that really brought my vision to life--I call them my "angels."
My food stylist, Jee Levine, is the culinary Picasso. She styled the plates so effortlessly and so beautifully. She has worked with so many great chefs--I was really excited that she loved my recipes.
My prop stylist, Philippa Brathwaite, has such an eye for prop styling. She pulled such amazing tableware, accessories and surfaces. I had to stop myself from buying a lot of what we borrowed!
And finally, there is my photographer, Anna Williams. She is so talented and is such a beautiful person. She also happens to be eight months pregnant. Every day we thought she was going to have the baby. I was so nervous when she would climb up on a stool or edge off a sofa to get a different camera angle. At one point there was a labor scare, but luckily it was a false alarm.
During the second week of shooting we tackled lifestyle photography. Not only were we cooking and styling recipes, but I was in the pictures as well. My hairstylist, Davide, joined a make-up artist and wardrobe stylist to get every look just right. While at one of the locations, my mother and niece came by. Anna took so many great photos of all of us. My mother also helped Jee in the kitchen--it was a blast. It was so nice to have my mother be a part of this experience.
My book is being published by Rodale, Inc. and will be available this spring.
--Donatella
Read Donatella's previous posts
Learn more about Donatella Arpaia
photo: donatella arpaia
Last week I was on the The Today Show with Michael Lomonaco and Mark Bittman. We had such a great time together. We were competing to make a meal for a family of four for $25 or less. I immediately thought of my sister Anna Maria, the mother of my adorable nieces and nephews. She's like so many of you - always on the run and juggling the family schedule. I wanted to create a no-fuss, kid friendly meal that can be made in no time. Here's what was on the menu:
· Baked spinach Fusilli with Smoked Mozzarella and Hearty Ragu
· Beef Meatballs
· Tangerines with Lemon, Mint and Pop Rocks
The baked spinach fusilli is a very sneaky trick for moms and dads. This is a great way to get veggies into your kids without them having a clue! The ragu comes from the sauce the meatballs are cooked in - tying both dishes together. My meatballs aren't fried, but browned in a pan and then simmered in sauce (which means less fat and less cleanup!). It's a great dish to make a big batch of and reheat later in the week. For dessert, the tangerines keep it healthy and the pop rocks make it fun. Something we use in one of my restaurant is pastry rocks, the more gourmet version of pop rocks candies. These do not have any artificial colors or flavors and can be purchased online at ChefRubber.com. Of course, conventional pop rocks have the same effect!
Matt Lauer hosted the segment and he's always fun to work with! As it often goes on live television, segments can be cut short at a moment's notice. I wasn't able to talk about my fun dessert because of a time issue, but right before the commercial break they show me at the judges table, sprinkling the pastry rocks! It was a competition-- but all for fun-- and we had a great time prepping before the live taping.
Who won, you ask? The segment is still available online so check it out here!
--Donatella
Read Donatella's previous posts
Learn more about Donatella Arpaia
Want Donatella's Today Show recipes?
photos: donatella arpaia
Hi everyone! I've arrived back to the States safe and sound. The trip was absolutely amazing. I tasted delicious food and visited many inspiring and beautiful places. Following my visit to Tenuta Monacelle (I told you all about my trip here in last week's blog) I traveled to one of the oldest ceramics producers in the world. Nicola Fasano has been making ceramics since 1623. They produce gorgeous products for some of the top retailers and shops throughout the world - and hopefully for one of my new projects here in New York that focuses on my Pugliese heritage.
The workshop is located in the Quartiere delle Ceramiche (Pottery District) of Grottaglie. This region has an abundance of clay soil, making it a natural place to create pottery. Upon arriving at Nicola Fasano, I was instantly greeted by current owner Franco Fasano (the company has been in the family for over 300 years). I was lucky enough to tour the facilities with him, and catch a glimpse of the process involved in creating the ceramics.
Of course my day would not be complete without a delicious meal. I had the most amazing dish of seafood with homemade cavatelli and a white fava bean puree that I have ever tasted! I've died and gone to pasta heaven, AGAIN!
--Donatella
photos: donatella arpaia
I hope everyone is enjoying their final days of summer. At the last minute, I decided to steal away a few days and spend the week in Italy. I've been visiting Naples (my father's place of birth), Puglia (my mother's birthplace) and of course the Amalfi Coast! I have had a pretty stressful year and I have been having trouble calming down, but the moment I stepped off the plane in Italy I could feel the weight lift off my shoulders. The trip has been so rejuvenating and inspiring!
One of my favorite experiences of this trip has been at Tenuta Monacelle (I think it's the most enchanting place in Italy). Formerly a monastery, it has now been converted into a gorgeous hotel. They even turned the famous I Trulli conical-shaped structures into rooms. The real surprise was at the hotel's restaurant, which features classical Apulian food that is unbelievable. On the night I had dinner there I was lucky enough to catch a show called Il Mercato where the townspeople dress in traditional garb and teach the restaurant guests how to make some of the distinctive regional foods like orecchiette and taralli. It was a magical night in a magical place.
Summer has gone by so quickly, but I really haven't had time to play or relax. I have been busy working on my new cookbook, due out next spring, with well known cookbook writer Kathleen Hackett. Kathleen and I recently spent a day cooking with my mother and aunt at my childhood home on Long Island.
For all of you who come from an Italian household, you can understand how difficult it is to get recipes -- they are never accurate and almost always missing a key ingredient because nothing is written down. There are often conflicting opinions amongst relatives like my mom and her sister, my Aunt Donata, about everything like our family meatballs. My mother and aunt began arguing about what meats went into the mix; while my mother uses beef and pork only, my aunt insists there be veal as well. The discussion became quite animated, as they often do, and poor Kathleen thought they were arguing. She doesn't realize that's how Italians communicate -- by disagreeing about pretty much everything.
I was thrilled to be invited back to cook on The Today Show earlier this month for a lemon segment. The Today Show is taped live, so you never know what's going to happen -- the segment can get extended or shortened at a moment's notice and you have to be able to go with the flow. I was pleasantly surprised when I found out Matt Lauer was hosting my segment. He has been a regular customer of mine, frequenting my first restaurant Bellini, with his then-girlfriend (now wife), and dining at davidburke and donatella.
Although I do a lot of cooking segments for tv, The Today Show still makes me nervous and Matt Lauer was messing with me a little, just for kicks. When the cameraman started the countdown Matt whispered to me, "Up until today, The Today Show was tanking and it is up to you to save the day." We had a great time! The segment was all about lemons and cooking with them. I made bucatini (with lemon zest, ricotta and basil), lemonade to wash it down, and my Aunt Donata's Limoncello ricotta cheesecake for dessert.
Matt didn't let me finish my pasta dish -- he must have been concerned we wouldn't get through the segment -- but that's live tv for you! As you can see by the photos, I finished the pasta after the segment and fed the crew. They loved it. Below is my recipe for bucatini with ricotta; it's the perfect summer pasta dish. Just remember: For this recipe, you have to go to your local cheesemonger and get the good ricotta. Buon Appetito!
--Donatella
Read Donatella's previous posts
Learn more about Donatella Arpaia
Want Donatella's pasta recipe?
For the last few seasons, I have been a recurring judge on Iron Chef America, one of the most highly rated shows on Food Network. Over the last couple of weeks, we taped for the upcoming season and I was once again asked to judge multiple battles. While I can't tell you who the contestants are, who won, or if the Chairman will give me a karate chop, I can share some photos and answer a few questions I am frequently asked:
1. Is it real?
100 percent; nothing is rigged. The producers are amazing and they never affect the judges' decision. The Iron Chefs, the challengers, and the judges take it very seriously. The competitors sweat--it is a battle! As a judge, it is extremely exciting to watch the competition every time.
2. Does it really happen in an hour?
Yes, the actual challenge happens in exactly one hour--there is a large clock and a woman, over a loud speaker, counting down the minutes so the chefs can manage their time. That said, filming an episode will take hours. The judging for each chef takes about 45 minutes, coupled with intros, deliberation, and the reveal of the secret ingredient--it's a long but fun day.
3. Is it hard to eat all that food?
Yes, very. I just filmed a bunch of episodes so I will be going on a cleanse. It is difficult to eat all the courses and often there are many components to one plate, so it will require a few bites for each dish to truly assess and give a fair and informed opinion, but the chefs work really hard and I must eat every bite!
4. Do the chefs know ahead of time what the secret ingredient is?
I get this question most often, and the answer is a few days before the challenge both Iron Chef and challenger receive a list of several very different ingredients, one of which is the secret ingredient. Therefore, up until the reveal neither chef is sure what they are going to get; trust me, it is incredibly challenging to do in one hour.
5. Does Alton Brown really know all that stuff about food?
He sure does! He is amazing and his knowledge is encyclopedic. He is so intelligent and he is constantly doing research and learning. He also has a wicked sense of humor --often at my expense.
--Donatella
P.S. The photos are from my perspective at judges' panel. We have a video prompter in front of us because we can't see everything that is going on.
photos: donatella arpaia
Read Donatella's previous posts
Learn more about Donatella Arpaia
Hello everyone, I hope you enjoyed the glorious weekend -- finally, good weather in NYC! As much as I always try to eat as healthy as possible, I couldn't resist -- as a result of the beautiful weather, hanging with friends and a few cocktails, I ate way too much... I'm guessing at least 3 lbs too much. I have to guesstimate because I will avoid the scale for a few days.
During this time, I drink organic juices and eat greens, and for dinner I found something that is satisfying, filling and helps me to get right back on track: Vegan Stuffed Artichoke. It's important when "dieting" to find things that you enjoy so you stick with it. I hate energy bars; they are high in calories, don't satisfy your appetite and don't taste good. Even when I am really watching my weight I still need to eat.
Artichokes are one of my all-time favorite vegetables. I love everything about them and the whole art of eating with your hand slows your eating time down (we restaurateurs are notorious fast eaters, a very bad habit that leads to overeating). I even like how it makes your drinking water taste sweet. Of course, you can't drink wine with artichokes -- it completely kills the flavor, which is good, because wine is liquid calories.
For the recipe, I took the traditional idea of an Italian stuffed artichoke, which often includes a ton of bread and cheese, and made a healthier version. I'm not going to say it's as good as my mom's version, but it fills me up and it's half the calories and so I can get back into my jeans. Enjoy!
--Donatella
Want the recipe?
A couple weeks ago on a spectacular summer evening, Rockefeller Center was transformed into a gourmet street fair for the Citymeals-on-Wheels event. Legendary chefs from around the nation gathered and were directed to draw inspiration from the dishes they enjoyed most in outdoor markets and street fairs.
I have been a longtime supporter of Citymeals-on-Wheels, a program that delivers hot food to the homes of thousands of elderly people throughout the five boroughs of New York. Even in these difficult economic times I never worry about being unable to afford to eat, and you would think that our neighbors don't either -- but many do. Hunger is right around the corner for many people. In my Italian heritage, the elderly are revered; grandparents live with their children and are cared for. I often find this structure is not the same in other homes, but thankfully, there are programs like Citymeals-on-Wheels that can provide for the less fortunate. Citymeals-on-Wheels is so special, not only for bringing food to the elderly, but also because of the companionship they provide to the people they deliver to.
I have known Gael Greene, the founder of Citymeals-on-Wheels, for quite some time and always try to participate any way I know how. Street food done by the top chefs in the country -- what could be better?!
My partner Michael Psilakis (center) with my executive pastry chef Zak Miller (left) and Costa Damianos (executive chef of Anthos)
We served pork shoulder gyro.
Me with band at the event! The event raised about $735,000. I love New York!
--Donatella
photos: donatella arpaia
This weekend I had dinner with Kyle MacLachlan, a.k.a. Charlotte's ex, a.k.a. Bree's soon-to-be ex, a.k.a. dinner with Kyle and his real life beautiful wife (who is far more fascinating then any fictional character) and Kyle's latest passion, his wine, called Pursued by Bear.
Last year, I attended Bon Appetit magazine's Food and Wine Festival in Beaver Creek, CO and asked to be a guest judge in their version of Iron Chef. Cat Cora was the host, and Kyle was a fellow judge, along with editor-in-chief of Bon Appetit, Barbara Fairchild. Kyle brought his wine, Pursued by Bear, and it was sooooo good I told him to be sure to contact me when we got back to New York so he could bring it to my restaurants. In addition to being a fan of his wine I'm a big fan of Kyle's. Sex and the City and Desperate Housewives are my guilty pleasures. I tried to get some gossip about next season (Nicolette's untimely death and who the bride in the final episode is) but he was pretty tight-lipped. He was more interested in talking about his wine, and frankly I don't blame him. Along with Washington vintner Eric Dunham, Kyle produces a wine with grapes from Walla Walla in Columbia Valley. His first vintage, 2005, is a blend of Cabernet, Syrah and a bit of Merlot with a "blackberry jam and a cherry cola component."
As I suspected, Kyle is also a big foodie, so of course he had to have dinner at my midtown restaurant, Anthos. He loved everything I sent out for him. He started with the raw meze, a five-bite tasting of "Greek sushi," then he had our sheep's milk ricotta dumplings followed by our Atlantic salmon. It's so refreshing to see an actor that eats everything with no substitutions! Of course, I asked him about how he named the wine. Where did Pursued by Bear come from? He recounted the following story:
"We were having dinner one night with Steve Martin, my wife and some friends. I asked his opinion for a name and he suggested "Maybe it should be something to do with acting." Something popped into my head. There's this wonderful Shakespearean stage direction that I've always loved: "Exit, pursued by a bear," from The Winter's Tale. It's whimsical and comes from a place you don't expect, kind of like how I got involved in wine. I blurted it out and Steve said, "That's it!"
Kyle also told me how fun it was to "be a salesman," going around and getting restaurateurs like me interested in his product. Well, it worked! Anthos has a new wine on the list.
--Donatella
photos: donatella arpaia
Hope everyone enjoyed their long weekend! I went to visit my sister and nieces and nephews in Lavalette, NJ. Sunday we had the usual hot dogs, burgers and steaks, and Monday I really wanted to keep the grill going but eat lighter and not spend too much time in the kitchen. I bought some fresh burrata cheese, a specialty cheese from Puglia that's like a "creamy purse of mozzarella," and made a huge antipasto platter with that and beautiful thick slices of tomatoes, ripe creamy wedges of avocado and sliced red onion. I drizzled it with a little extra virgin olive oil and finished with some sea salt and fresh pepper. It was divine and required no cooking.
I also went to the local fishmonger and purchased these glorious langostines (about 4 per person) for the entree. Here's how I did it: Once the barbecue was hot, I removed the langoustines from the fridge, brushed with extra virgin olive oil and just threw them on the grill, cooking them for 1 minute on each side. I served them with some thick wedges of lemon and a little sea salt and some great ears of corn (with some added Old Bay seasoning and butter for a little extra zing). My brother-in-law, Frank, insisted on making his famous garlic bread as well. As a rule of thumb the better the quality of ingredient, the less you have to do to it. And as for dessert? That's what ice cream trucks are for!--Donatella
photos: donatella arpaia
My therapy in these crazy busy times? Making pasta by hand. No assembly required, except for a rolling pin! Come on, ladies, you can do it!!
I am back in New York for about a minute; travelling so much gets to me! Miami was fantastic and I will be back again soon. One thing I love to do on Sundays that completely relaxes me is making pasta. Seriously! There is something soothing about kneading and making dough from scratch to eat that is truly satisfying. The repetitive act relaxes me and reconnects me to past memories of summers spent in my mom's hometown of Toritto, Puglia. Puglia is a lesser known region of Italy located in the "heel of the boot." My mom is one of 10 children, so I have like a million cousins (I'm not exaggerating) and many aunts who are all phenomenal cooks. The picture here is with my great aunt Rosinella. Her home was the heart of my mom's family where everyone gathered and she cooked. One thing my mom never learned is how to make fresh pasta. My aunt says it's because she doesn't have "mani caldi" or "warm hands," but according to my aunt, thankfully, I do. Once she realized my hands passed inspection and got over the fact that I am a lefty (another tragedy), she taught me how to make all the classic Puglian pastas like orecchiette, cavatelli, pasta ai ferri and so on and so on. She even taught me all her secrets and tricks, which is a rarity because Italian women are known to leave a little something critical out.
I tell my girlfriends these pastas are easy because there is no fancy equipment and the recipe is so basic: flour, water and salt. OK, the kneading does take practice. I'm not going to lie. The first few times you make it the shapes will look more like Picasso-esque free-form creations than anything else, but with a little practice you will have "mani caldi" in no time. And trust me, it's cheaper than therapy!
Want to see the recipes?
Wow! I'm busy and my life is always hectic, but lately it's been insane! This past week my partner Michael Psilakis and I had a soft opening for our new restaurant, Eos, in the Viceroy Miami. It took a while to decide on the name. There are sooo many details that go into the opening of a restaurant; it can be exhausting, but it's the details that make a restaurant.
This is a unique situation for Michael and I because it's the first time we are opening a restaurant outside of Manhattan, so we are out of our comfort zone. "Eos" means dawn and symbolizes new beginnings, so it's the perfect name for our new beginning in Miami.
Michael's menu was inspired by Miami's large Latin culture, and for the first time in addition to the menu having Italian and Greek influences, which we are known for, he also looked to Spain, Portugal and Morocco for inspiration. The restaurant is a small plate concept, like Anthos Upstairs here in Manhattan. Eos is fresh, young, sexy and bold, just like Miami. My goal in the front of the house is to create a style of service that is professional but casual and not at all fussy. Miami isn't known for its service and I'm going to change that with Eos if it's the last thing I do!
Before I left NYC I needed to find a dress for the Viceroy's opening party -- a minor detail to some, but to me it's important. If I have an outfit picked out I am calmer; it's one less thing to worry about. Having spent time in Miami while working with my team at Eos, I quickly realized women dress very differently then they do in New York, so nothing I had in my closet worked. Everything in Miami is shorter and sexier, and bold colors are a must. My little black dresses weren't cutting it, so I broke the mold with a bright orange number. I always like to wear an outfit that matches the restaurant somehow. When I opened up davidburke & donatella I wore red, for Dona I wore yellow, for Anthos I wore pink...you get the idea. In this highly designed Kelly Wearstler hotel, a dominant color was bright orange. So, I went to my friend's store Martier in NYC, and Bobby (my lifesaver) had one of his designers make me a custom one-shoulder orange dress. I would never wear it in NYC, but in Miami I'll fit right in.
With my dress all set, it's show time! Now the only thing I have to worry about is opening the restaurant. Piece of cake...
--Donatella
This is the premiere post from my first-ever guest blogger, acclaimed restaurateur and entertaining expert Donatella Arpaia. Donatella owns some of New York's most popular restaurants, including Mia Dona, Anthos and Kefi. You may also have seen her as a judge on Food Network's Iron Chef America and The Next Iron Chef; or perhaps you caught her as a guest judge on season five of Top Chef. I'm thrilled to have her posting on Food Rush every month -- look out for her entries on Mondays.
Hi all, and welcome to my blog! I'm thrilled to be joining the iVillage team and look forward to giving my readers a voyeuristic view into my everyday life. As a busy New Yorker - and expanding - restaurateur, I have the pleasure of facing different challenges every day. Running four restaurants and building a lifestyle brand is thrilling and challenging at the same time, and I look forward to sharing my tips with you on making the most out of every moment. I love what I do and am blessed to be so busy (our newest "baby" opens in a few days in the Miami Viceroy hotel), but -- just like any woman --I still strive to make time for my friends, my family, and myself.
My daily work presents many challenges. I need to deal with different (and sometimes difficult) personalities every day. And as if opening a restaurant weren't stressful enough, this will be my first time opening one outside of Manhattan. But they say if you can make it here, you can make it anywhere, and I'm confident that Miami will become like a second home to me -- I can't wait to take you all along on the ride with me. Stay tuned to hear more about the opening!
-- Donatella
P.S. Here's a little-known fact: A restaurateur's kitchen is often not well stocked, because we usually eat in our restaurants. Last Sunday, a few girlfriends stopped by for an impromptu meal. This is my go-to pasta dish, easy and always good!!!
Bucatini alla Amatriciana
Serves 4
Ingredients:
- 2 tbsps of extra virgin olive oil
- 1/4 pound pancetta, cut in cubes
- Dried pepperoncini, roughly chopped (more if you like more heat)
- 1 medium onion, thinly sliced then chopped
- 1 can imported San Marzano tomatoes or jar of pasta sauce
- 1 lb bucatini pasta
- 1 cup grated Pecorino Romano
Method: In a very large, deep frying pan, heat olive oil over medium and throw in pancetta and pepperoncini. Saute for a few minutes to render some fat and then raise the heat so the pancetta browns slightly. Lower back to medium heat, add onion and saute until translucent and soft. If you happen to be drinking red or white wine, add a glass into the pan (optional). Add a can or jar of tomato sauce and a generous amount of salt and some pepper. Keep at a low simmer for about 20 minutes.
In the meantime, add bucatini in a large pot of salted boiling water. Cook until al dente and, instead of using your colander, grab a spider (large slotted spoon) and put pasta directly from the pot into the frying pan. Take a generous handful of grated cheese and toss in; raise the heat in the pan and toss pasta and sauce together on high heat for about a minute. Serve and enjoy!
