It’s good to know people. And I’ve been fortunate enough to be introduced to a lot of good people through my work in television over the years. During my first internship (like a hundred years ago!) I met veteran radio producer, Marty Allen. He and I have maintained a friendship throughout the twists and turns in our careers. And he was generous enough to offer up an opportunity for me to appear on his show and share what I’ve been up to with Cheftovers. “3-2-1….we’re live!”
Marty has an internet radio show, The Marty Allen Show that airs live every Monday, Wednesday and Friday afternoons from 2-3pm. He invited me to come on and do some cooking.
“Do you have a kitchen in your studio?” I asked.
“Guess I didn’t think this through,” he replied.
“Not a problem. I’ll figure something out,” I said, convinced.
I also saw this as an opportunity for a long time friend, and fellow food blogger, Michelle, of The Secret Ingredient Is. So I asked her to join me. Who needs a working kitchen to perform live demos on a radio show, right?! We had a small card table and some outlets. Time to adapt.
I knew Marty well enough to know that it would go over well to start with a cocktail. Easy. That’s when I came up with the recipe I posted earlier in the week for a Berry Boozy Arnold Palmer.
I mixed a couple of those up while Michelle walked Marty and his co-host, Bill Bender, through her recipe for her No Bake Energy Bites. Then it was time for some more significant eats…prepared on a 4×4 card table in a radio studio, mind you. Having been a part of countless cooking demos on television before, I suggested Michelle do one of her killer salads. Easy to prep and it doesn’t have to be hot.
She assembled and dressed her Honey Mustard Pretzel Crusted Chicken Salad with Strawberry Vinaigrette for a couple of hungry hosts. It’s a great summer salad. And as she dished that out, carefully avoiding all the expensive equipment, I fired up the panini press. In preparing for this appearance, I figured it would be a great tool to turn Michelle’s leftovers into something else equally tasty. (and work around that whole, “no kitchen” thing)
I sliced up the Orlando Ciabatta Rolls I brought, then piled on some of her leftover chicken, a handful of spinach leaves from the salad, and the remainder of the Brie wheel. Then to add my own touch, I prepared a balsamic mayo by mixing about 2 T. of garlic cilantro balsamic vinegar with roughly a 1/4 cup of mayo. (the ratio is up to your own taste). And finally, I included one of my favorite things in the world, caramelized onions.
While that melted together on the press, Michelle and I got to chat up Marty and Bill about what we do on our blogs. They were happy to have us do most of the talking, as their mouths were full with our good food!
I sliced and served up the fourth and final recipe, pleased that this turned out as well (and as delicious) as I’d hoped, given the fact that this was the first time I’d made it…live on the radio.
This experience was a blast, and a boost of confidence for me. I starting to think that I can indeed figure out a way to marry my experience in the media with my passion for food. “Stay tuned” as we say, for what I have on tap next. (I’m behind the camera for the first time since college!)