Eating and Drinking with Chef Robin and Friends!

Out takes from Chef Robin's video invitation to the "Wines of Argentina" Virtual Dinner!


The setting for the very first "virtual dinner" where Chef Robin paired recipes with Venge wines, shared them out in advance and gathered via the internet to share the same meal with social media users from all over America.  

The setting for the very first "virtual dinner" where Chef Robin paired recipes with Venge wines, shared them out in advance and gathered via the internet to share the same meal with social media users from all over America.


Find out how to make the perfect pie crust!


Chef Robin in Sicily

A Fall Picnic Pie with a potato crust - There are so many variations to this recipe and as I was making it I thought of a million of them. My tasting panel loved the potato crust and the texture ...



Chef Robin at the Slanted Door in San Francisco, playing with Bergamot Cotton Candy



A Recipe is Just a Starting Point

(Excerpt from Bisteeya) Moroccan cuisine are flavors I love and a cuisine I have only touched upon here and there. My research turned up a few things I could be better at. This pie is one of them.  Although this is not my recipe, I have changed it a bit to to make it my own as I always do. I stay true to my motto, “A recipe is just a starting point.”

Chef Robin and friends at an outdoor cafe in Sorrento - where ever she goes, a party spontaneously erupts.


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The amazing group of crazy friends at the sidewalk cafe in Sorrento


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Cortona's open air, fresh fruit marketplace


Three killer Malbecs from Argentina


Fresh and Local - the eggs of Sonoma. Beautiful colors from free range chickens that roam in the vineyards.


How to take off the skin of a pepper? Rub it with olive oil, and place it on the open flame for a nice char. Then, run the pepper under cold water and rub off the skin. It works every time.


Antipasti

Burrata flown in from Italy, heirloom tomatoes, peppadews from Africa, olive oil from Tuscany.


Leo, My Paint

Leo is a rescue - he's 18 years old. He was found barely alive in a field of dead horses a few years ago and now, he's been rescued and is healthy as ... well ... a horse.


"From compass to kitchen ... let's find some great ingredients and make food together!"

Chef Robin White: She's bawdy, funny, irreverent, outrageous, and her food is so good it's made grown men cry.



Chef Robin's favorite cappuccino comes from a little place in Taoromina, Sicily

Chef Robin's Thanksgiving Table - here's the menu and the recipes that went with it!

The porchetta food truck in Cortona's Market - roast pig is a Tuscan staple and these guys know how to get it crusty on the outside and fall-off-the-bone sweet under the skin.


Official "Bistecca" from the indigenus "Chianina" Beef cow (Italian breed).


Chef Robin's fresh mozzarella salad -- with a drizzle of olive oil