What Chefs Actually Cook at Home

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Even with some Orlando restaurants tentatively reopening, many area chefs will remain at home. So, what do chefs actually cook at home? What’s good to drink? And what does Brandon McGlamery’s personal cutting board (pictured above) really look like?

We were wondering the same thing. We know our cooking has changed quite a bit over the past few weeks, for reasons ranging from lack of ability to get certain ingredients to downright lack of appetite. Plus, we are more motivated than ever to use every last scrap in the fridge, a practice that’s resulted in a few dishes we’ll keep in rotation even when things get back to normal-ish.

Of course the pros cook from the hip all the time, so we asked some chef and somm friends to share videos and write down the steps for the rest of us. Check out our Facebook page for new videos, learn some new tricks and–perhaps best of all–peek into the actual home kitchens of the chefs you know and love.

Chef Brandon McGlamery, LUMA on Park, Prato, Luke’s: Pasta Carbonara with Fresh Corn

Chef Andy Larkin: Homemade Flour Tortillas

Dylan Eitharong, HAAWM (formerly Bangkrak): Thai-Yunnan Style Chicken and Cucumber Salad

Master Sommelier George Miliotes, Wine Bar George: Spring Wines to Enjoy Right Now

Chef Scott Hunnel: Melon with Gulf Shrimp and Prosciutto

Chef Marianne Hunnel: Florida Blueberry Bread

Chef Christine Weissman: Potato Pancakes with Smoked Salmon, Prosciutto and Sour Cream

Editor Katie Farmand: Creamy Lemon-Parmesan Dressing

Chef Christine Weissman: Cheese Spätzle

Che Shantell Williams, Shantell’s Just Until: Southern Fried Cabbage

Chef Art Smith, Art Smith’s Homecomin’ Kitchen: Pimento Cheese

 

 

 

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