The GoGreenfields Show!

In this episode of GoGreenfields, River and Terran are able to see one of their favorite restaurants from an entirely different vantage point — the kitchen! Chef Peter Froese showcases his skill with pasta, as he teaches your hosts how to create some of the most popular pastas at Gander and Ryegrass.

From their very first visit to Gander and Ryegrass with their parents, River and Terran were in love with the food and the flavor. So, they were very excited, in May, to hear that funding from the CARES Act made it possible for Chef Froese to open the doors again, after the first round of COVID-19 shutdowns. River and Terran couldn’t wait to schedule a time to visit the restaurant again. They weren’t alone. According to KREM-TV, “orders continued pouring in, as people ordered gift cards and takeout food in abundance, to support Chef Froese's efforts to keep his new restaurant from closing down for good.”*

From his heartfelt statement, “people working in this restaurant never go home hungry”, to the time and patience he had for our future chefs in training, it is abundantly clear that Chef Peter Forese invests entirely in his restaurant and in the people around him. Perhaps that is why Gander and Ryegrass became an immediate favorite among the locals, and why Chef Peter has managed to run a successful business despite the pandemic.

Want to try some of the fantastic food for yourself? Spokane locals can order Gander and Ryegrass online.

Now, we can share this experience with you, and perhaps you will also try your hand at making some of these classic pasta shapes at home!

*Robinson, Joshua. Spokane's Gander and Ryegrass prepares to open their doors - a second time. May 29, 2020

Have you successfully created homemade pasta? Please share with us!

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You can also show your support for the amazing Chef Peter Froese by following him on social media or tagging him in the photos of your own delicious Gander and Ryegrass meal!

Instagram: https://www.instagram.com/gander_and_ryegrass/

Facebook: https://www.facebook.com/Ganderandryegrass

• Get your own dough scraper
• Get your own ravioli cutter
• Get your own non-stick silcone baking sheets
• Every Italian dish is better with fresh pressed olive oil!

Gander and Ryegrass — Spokane’s own contemporary Italian restaurant!

Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Wake Up Foods — Good Food for a Good Morning!

For this recipe, you will need popsicle molds and a good food processor.

• Organic coconut milk
• Organic frozen peaches

1. Place frozen peaches in the food processor and pulse several times.
2. Poke hole in the fatty cream at the top of the can of coconut milk to allow liquid to drip through. Add coconut milk liquid to peaches a tablespoon at a time until the mixture reaches the desired consistency.
3. Pour the mixture into the molds to approximately 2⁄3 full.
4. Remove the cream from the coconut milk can and stir in a separate bowl until smooth.
5. Place a dollop of the cream atop the peach mixture in each mold, until nearly full. (Frozen liquid does expand, so you don’t have to fill to the top.)
6. Freeze for 2-8 hours, until properly set. The freezer time will depend on the starting consistency of your popsicle mixture and the temperature of your freezer.

For this recipe, you will need popsicle molds and a good food processor.

• Organic frozen berries
• Organic coconut milk

1. Place frozen berries in the food processor and pulse several times.
2. Stir coconut milk in the can until fully combined and smooth.
3. Add coconut milk to the food processor a tablespoon at a time, pulsing each time until the mixture reaches the desired consistency.
4. Use a rubber spatula to move the mixture into the molds until nearly full. (Frozen liquid does expand, so you don’t have to fill to the top.)
5. Freeze for 2-8 hours, until properly set. The freezer time will depend on the starting consistency of your popsicle mixture and the temperature of your freezer.

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• Twitter: @GoGreenfields
• Instagram: @gogreenfieldsshow
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Recommended Products

• Popsicle molds
• Food color
• Craft paper
• Food processor
• Rubber spatula

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste

Wake Up Foods — Good Food for a Good Morning!

• 3 organic bell peppers
• Fresh-Pressed Olive Oil
• 1 onion
• 4 eggs (beaten)
• 1lb. Bacon
• Cooked rice
• Python meat

1. Marinate snake meat in Bragg's Aminos overnight.
2. Sear marinated meat in olive oil in a wok. Be sure the oil is hot before placing the meat in the pan.
3. Remove snake meat and set aside. In the same pan, cook the bacon.
4. Add the peppers and onions and cook through
5. Add beaten eggs, continually stirring.
6. Return snake meat to the pan and combine.
7. Pour mixture into a large bowl with cooked rice.

• Cinnamon Oil
• 1 C sugar
• 1⁄2 C Organic syrup (we made our own with sugar, water, lemon, cream of tartar)
• 1⁄4 C Water
• Scorpions

1. Prepare lollipop molds by spraying with olive oil and lay in sticks for easy pouring later.
2. Combine corn syrup, sugar and water in a small pot.
3. Add cinnamon oil a drop at a time (to taste)
4. Place pot over low heat until sugar dissolves, then turn heat to medium and bring to a light boil.
5. Continue to boil until the temperature reaches 300 degrees Fahrenheit.
6. Gently place scorpions in lollipop molds, and allow candy to cool until bubbling stops
7. Use a teaspoon to gently add liquid to lollipop molds.
8. Allow to harden, pop from molds and enjoy!

We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too!

• Facebook: @gogreenfieldspodcast
• Twitter: @GoGreenfields
• Instagram: @gogreenfieldsshow
• Snapchat: GoGreenfields
• TikTok: GoGreenfields

Nicky USA — premier wholesale butcher & purveyor of high quality meats & specialty game

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste

Wake Up Foods — Good Food for a Good Morning!

You may recall that on the last episode of GoGreenfields, we featured the first ever GoGreenfields’ Iron Chef at Home Competition, with the amazing US Wellness Meats providing our secret ingredient - pork butt. That was such an amazing episode, and we enjoyed filming it so much that we simply couldn’t resist reaching out to someone with a great deal more experience with the heat of battle in the kitchen.

Meet the Real Iron Chef

Beau MacMillan was certainly able to tell us a thing or two about what it means to win an Iron Chef competition. This real life Iron Chef received his crown in 2006, he took down none other than Bobby Flay in a Kobe Beef showdown. Chef Beau, commonly referred to as BeauMac, is nearly as familiar with television sets as he is with kitchen utensils. While his first love was always the craft of cuisine, he found fame on the small screen, appearing on shows such as Guy’s Grocery Games, Worst Cooks in America (fortunately not competing for the title, but rather as a coach and advisor), and Beat the Chefs.

The Iron Chef in His Own Kitchen

Chef MacMillan has won multiple awards for his menus. He was co-founder of Elements, a restaurant in Sanctuary Camelback Mountain Resort in Arizona, where he now serves as Culinary Advisor. He is also the acting Culinary Director for Cala in the Senna House.

Needless to say, we were very impressed with his resume and even more thrilled with his decision to sit down for an interview with us, here on GoGreenfields.

Cooking Like an Iron Chef

This is a recipe from Chef Beau's Cookbook, The Alzheimer's Prevention Cookbook: 100 Recipes to Boost Brain Health. We gave it a try ourselves and the outcome was delicious!

Cannellini Bean Dip with Roasted Red Peppers

This spread fits right in with the Mediterranean diet. Cannellini beans, a staple of Tuscany, Italy, are a great legume. Their benefit is further enhanced by the polyphenol-rich peppers and onions as well as the Brain-Boosting Broth. Try this dip on a piece of grilled artisan bread, with a little drizzle of extra-virgin olive oil.

MAKES ABOUT 2 CUPS

Ingredients

• 2 bacon slices, diced
• 2 tablespoons diced celery
• 2 tablespoons diced yellow onion
• 2 tablespoons peeled, diced parsnip
• 1 tablespoon chopped garlic
• 2 cups dried cannellini beans, soaked overnight and drained
• 5 cups Bone Broth (he had his own broth recipe in the cookbook, so this is a substitution)
• 1 tablespoon chopped fresh thyme leaves Salt and freshly ground black pepper
• 2 red bell peppers

Directions

1. In a large saucepan over medium heat, cook the bacon until the fat has rendered and the bacon is crisp, 4 to 6 minutes.
2. Add the celery, onion, parsnip, and garlic and cook, stirring occasionally, until the vegetables begin to brown, about 2 minutes.
3. Add the beans, broth, and thyme.
4. Bring to a gentle simmer and cook, covered, until the beans are tender, 1 to 11⁄2 hours.
5. With an immersion blender and using a pulsing action, puree the bean mixture in the pan, stopping when the dip has a nice, chunky texture.
6. Season to taste with salt and pepper.
7. Transfer to a serving bowl and let cool.
8. Roast the red bell peppers in the oven at 375°F on a baking sheet, on the grill, or held over a flame on a gas oven with tongs.
9. Char the skin, rotating it for even charring, for 5 to 8 minutes.
10. Once the skin starts cracking, place the peppers in a small bowl and cover the bowl with plastic wrap for 5 minutes.
11. The skin will steep and separate from the peppers so that you can peel it off easily. Once the peppers are cool, peel and seed them, then cut into thin strips.
12. Arrange the red pepper strips on the dip and serve

Share your attempt of this recipe with Chef Beau:

• Instagram: @chefbeaumac

• Facebook: @gogreenfieldspodcast
• Twitter: @GoGreenfields
• Instagram: @gogreenfieldsshow
• Snapchat: GoGreenfields
• TikTok: GoGreenfields

Recommended Products

• Elements Restaurant
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