Cooking Up A Storm at the Googleplex with Chef Matt Accarrino of SPQR
Chef Matt Accarrino of SPQR makes gnocchi in the Google kitchen. (Photo courtesy of Google)
How did New Orleans’ Emeril Lagasse influence Chef Matt Accarrino’s career? And just what does this “Food & Wine Best New Chef 2014” winner think of restaurants that don’t make any of their own pasta?
Take a listen as Accarino of the celebrated SPQR in San Francisco answers these questions and more when he joined me in the teaching kitchen at Google headquarters in Mountain View a few weeks ago for a very special event.
Accarrino and yours truly laughing it up in the kitchen. (Photo by Craig Lee)
The occasion was a cooking demo in conjunction with my cookbook, “San Francisco Chef’s Table” (Lyons Press), to which Accarrino contributed a recipe.
Accarrino showed how to make pillowy semolina gnocchi with spring vegetables, even inviting a couple of Googlers to the stove to try their hand at it.
The plated gnocchi. (Photo by Carolyn Jung)
L to R: Craig Lee, Matt Accarrino, Olivia Wu of Google, and yours truly. (Thank you, Catherine Schimenti, for taking the photo.)
Afterward, we signed copies of my cookbook with Craig Lee, photographer of the book.
Get a taste of it all in this fun video.
More: My Q&A at Google with Pastry Chef Bill Corbett of Absinthe Brasserie
Must have been a fun event! Chef Accarrino is always a fun guest.
Carolyn,
The area at the end of your blog where I would expect the video to be is one big blank space. No window or picture. I’m using a MAC.
Karen: Ack. Not sure what is causiing that. Try this link for the video then: http://youtu.be/pjJ7KMClEik
He’s so generous with his knowledge, always sharing everything he knows. Love his food!!
Such a fun event! I love getting gnocchi when I eat at Italian restaurants but I never make it at home cus I feel that it’ll never compare.
How cool is this event , for you too! 🙂 Again, congrats on your cook book! xxx
BTW: You look lovely! xx