Hanging with Harris
Whether he's in South Beach, Aspen, New York, LA or New Orleans, Billy Harris hangs with the best chefs, bartenders and restaurateurs in America.
Escalivada - Chef Michael Schlow
8 May 12 0
Nationally renowned chef and restaurateur, Michael Schlow, was hanging with Harris at his Boston restaurant, Tico. Chef Schlow creates his twist on escalivada salad, shows Billy how to make "super mac 'n cheese" and lets Billy pour Cava all over his nice suit. Good times!
Chef Marc Vetri - Philadelphia
2 May 12 0
Chef Marc Vetri spent two years in Italy after a stint with Wolfgang Puck in the early 90's. Needless to say, it changed his life and his view of Italian cuisine. At the eponymous Vetri Ristorante in Philadelphia, Marc spends some time with Billy making handmade spaghetti and creating a fabulously simple dish worthy of the most discerning Italian palette.
Matt Molina - Pizzeria Mozza Part 2 - Los Angeles
14 Dec 11 0
Matt Molina is young. For an executive chef that is. He runs the kitchens in both Osteria Mozza and Pizzeria Mozza and does a damn fine job. Whether it is placing orders, doing payroll, stretching pizza dough or checking each plate before it goes out to customers, Matt does it all. In Part 2 of our episodes from Pizzeria Mozza, Matt shows Billy how to stretch the dough Nancy Silverton made in Part 1 and make their famous Fennel Sausage and Napolitano Pizzas. Matt was hanging with Harris.
Nancy Silverton - Pizzeria Mozza Part 1 - Los Angeles
14 Dec 11 0
After studying at La Cordon Bleu and Ecole Le Notre, Nancy Silverton went on to co-found La Brea Bakery and Campanile, two Los Angeles institutions. She has gone on to open a number of restaurants in Los Angeles and beyond. At Pizzeria Mozza Nancy put her skills as a baker and pastry chef to work to create one of the best pizza crusts available. She was kind enough to let Billy (a frequent patron of Pizzeria Mozza as well as Osteria Mozza) in on some of her dough making secrets. Nancy was hanging with Harris. Don't miss Part 2 in which Matt Molina, Executive Chef of Osteria Mozza and Pizzeria Mozza, shows Billy how to use the dough to make delicious pizzas!
Amelia Posada and Erika Nakamura - Lindy & Grundy - Los Angeles
6 Dec 11 0
Meat Maven, Erika Nakamura and Shop Mama, Amelia Posada have helped usher in a new era of butchery in the United States. Their shop, Lindy & Grundy (the couples nicknames for each other) located on Fairfax in Los Angeles, only supports local farms and is focused on practicing sustainable butchery; scraps go to creating gourmet dog food for the neighborhood pups. Stop in for a chop and you will be hooked for life! Amelia and Erika were hanging with Harris.
Vinny Dotolo - Son of a Gun - Los Angeles
29 Nov 11 0
Shrimp Toast is not something frequently seen or eaten on the West coast of the United States; its an East coast thing. But Vinny Dotolo of Son of a Gun (also Animal) in Los Angeles is making one of the best Shrimp Toasts around. He was hanging with Harris.
Jason Neroni - Osteria La Buca - Los Angeles
22 Nov 11 0
Chef Jason Neroni of Osteria La Buca in Los Angeles has created a menu focused on seasonally available, local produce, meats and seafood. The restaurant makes their pastas by hand and features a very creative cocktail menu. Chef Neroni is no stickler when it comes to butter either. He was hanging with Harris.
Vincent Madero - Public Kitchen and Bar - Los Angeles
15 Nov 11 0
Inside the famous Roosevelt Hotel in Los Angeles resides the Public Kitchen and Bar. Bartender Vincent Madero let Billy behind the bar to mix up a twist on the classic Whiskey Sour, the Kentucky Brunch.
Kirk Estopinal - CURE - New Orleans
16 Aug 11 0
With a focus on providing consistent and eclectic yet approachable cocktails, CURE in New Orleans has set a benchmark for bars in the Big Easy. Recently named one of the top bars in the country by Esquire magazine, the fame has not diminished a neighborhood feel and a dedication to its local patrons. Kirk Estopinal was kind enough to jump behind the bar after only a few hours of sleep (it was Tales of the Cocktail after all) and hang with Harris.
Chris Cosentino - Incanto - San Francisco
12 Jul 11 0
The phrase "go the whole hog" is taken very literally at Incanto in San Francisco. Led by chef Chris Cosentino, Incanto's menu is based in the belief that sourcing ingredients locally is best for the animal, farmer, chef and patron and that the use of offal, "honors the whole animal and helps preserve an important, yet increasingly overlooked, part of our culinary heritage." It also makes for delicious eating! Can't get to Incanto? Order some of Boccalone's delicious cured meats!
Susie Katzman - Tommy’s Joynt - San Francisco
5 Jul 11 0
Brisket? Roast Beef? Turkey? Buffalo Stew? Killer Horseradish and Housemade Pickles? If you want that and more plus a hundred import and domestic beers for less than it costs for a latté these days, Tommy's Joynt in San Francisco is the place to hang! Run by Susie Katzman and her sons Sam and Zach, this 64 year-old is showing no signs of slowing down.
Andy Chun and Jonnie Richardson - Press Club - San Francisco
28 Jun 11 0
Showcasing the finest wines (and beers) from California, San Francisco's Press Club aims for the perfect pairing every time. Billy had the chance to sample these perfect pairings while chatting with Press Club owner and founder Andy Chun as well as wine director Jonnie Richardson.
Adam Keough - Absinthe Brasserie and Bar - San Francisco
21 Jun 11 0
Absinthe Brasserie and Bar in San Francisco has stood out since opening thirteen years ago. Chef Adam Keough's menu based in simple and elegant French classics is supported by an incredible bar program. Their aim is to please whether you come in a party of six looking fir a dining experience or just drop by alone and pull up a stool for a quick bite.
Enrique Sanchez - La Mar - San Francisco
7 Jun 11 0
Enrique Sanchez has been making Pisco Sours since the age of 14. Doing quick math, that means he rivals McDonald's in number of product served. Behind the bar at La Mar Cebicheria in San Francisco, Enrique and his staff churn out thousands of Pisco Sours every night. Followed by some delicious ceviche, there could be not better way to experience the essence of Peruvian gastronomy without having to leave the United States. Enrique was Hanging with Harris.
Balal Hadj - Top of the Mark - San Francisco
31 May 11 0
There is no better place to enjoy a view of San Francisco than at the Top of the Mark at the Mark Hopkins Hotel. With over 100 martinis on the menu and music every night, the place can really swing. General Manager Balal Hadj was Hanging with Harris in Weeper's Corner where many a soldier has said a tearful goodbye to loved ones before shipping out.
Mark and Brian Canlis with Nelson Daquip
19 Apr 11 0
According to the Canlis website, "Nelson Daquip has been the most rapidly promoted employee in Canlis' history, rising from server assistant, to server, to assistant sommelier, to wine director in only four years." Deservedly so, Billy found out, while touring the Canlis wine cellar with Nelson. He helped Billy pick out a wine to sip with Canlis owners, Mark and Brian Canlis, while they laid down the history of this iconic Seattle restaurant.
Chef Jason Franey - Canlis Restaurant - Seattle
12 Apr 11 0
The Seattle food scene is in the middle of a renaissance. In the last decade, chefs and restaurateurs have staked a claim and made names for themselves and their city by developing unique and varying menus that reflect their experience and their environment. But there is one restaurant that stands alone as the preeminent dining experience in the city and beyond: Canlis. Overseen by brothers Mark and Brian Canlis, the restaurant has garnered a James Beard nomination for Outstanding Restaurant and another for Outstanding Wine Service this year. Heading up the kitchen is Jason Franey who was recently named a Best New Chef by Food and Wine Magazine. He invited Billy into the kitchen to taste one of his signature dishes.
Anu Apte - Rob Roy - Seattle
15 Mar 11 0
Having recently been named one of America's best classic cocktail lounges by David Wondrich in USA Today and a must visit bar in Seattle by Seattle Met Magazine, Rob Roy is on its way up. According to Anu Apte, owner and bartender, it has been on the rise ever since she seized the opportunity to buy the business and take it up "a couple notches." Billy had the chance to chat with Anu about Rob Roy and to mix up one of its eponymous cocktails using their hand cracked ice.
Salumi Artisan Cured Meats - Gina Batali
8 Mar 11 0
Meat is delicious! Especially when cut and ground up and cured by Salumi Artisan Cured Meats in Seattle. Gina Batali (you might have heard of her brother Mario Batali) and her husband helped to transform her father Armandino's little sandwich shop from a little sandwich shop into, well, a little sandwich shop that ships artisan cured meats to the best stores and restaurants across the country. They are open four days a week and are packed every one of them. If you are in Seattle, you should pick up a sandwich. If you are are somewhere else, get online and order up some meat!
Beecher’s Handmade Cheese - Kurt Dammeier
1 Mar 11 0
Beecher's Handmade Cheese has become a fixture in Seattle and in the artisanal cheese making community. Oprah even named their "World's Best" Mac & Cheese one of her favorite things. Billy had the chance to taste some of their award winning products with founder Kurt Beecher Dammeier.
Top Pot Doughnuts - Mark Klebeck
22 Feb 11 0
Doughnuts have become commoditized. They are pumped out of machines and distributed to chains, who will remain nameless, without ever touching the hands of a baker. Simple chunks of dough with little personality, these rings of processed ingredients do very little to enhance a customers morning ritual. They are simply filler. Enter Top Pot Doughnuts. Top Pot Hand Forged Doughnuts are the opposite of a commodity; they are an investment in pleasure and artisan baking. From their famously addictive Maple Bars and classic Sourdough Old Fashioneds to the ostentatious Feather Boa, each doughnut should be savored and shared, right along with a cup of Top Pot's in-store roasted coffee. To find out more, Billy hung out with Co-Founder Mark Klebeck.
Keith Barnes - Bainbridge Organic Distillers
15 Feb 11 0
As a passion for fine spirits grows across the country and laws become more lenient, there is a small and growing group of micro-distilleries taking amazingly diverse, high quality products to market. Bainbridge Organic Distillers, run by spirits marketer Keith Barnes and son Patrick, is no exception. Their approach to distilling centers on the organic grains grown in Washington State and the other organic ingredients that create deep flavor in the spirits they distill. This being Billy's first tour of a distillery, Keith was more than happy to tour the facilities and hang with Harris.
Marcel Vigneron - Top Chef
8 Feb 11 0
After finishing second in Top Chef Season Two, Marcel Vigneron has gone on to become one of the most recognized names in the culinary world. With a new series, Marcel's Quantum Kitchen debuting on SyFy in March, he is poised to throw down more amazing creations. He met Billy at an undisclosed location in the Hollywood Hills to give a taste of what's to come.
Carter Reum - VeeV Açai Spirit
1 Feb 11 0
VeeV, the first açai spirit on the market is the brainchild of brothers Courtney and Carter Reum. Inspired by the Brazilian culture and environment, as well as the women, the brothers set out to create a product that reflected their idea of what Brazil is and what being "green" could be. One dollar from the sale of each bottle goes to their sustainable açai project back in Brazil. VeeV is less Birkenstock and more stiletto!
Liqeuer, Aperitif & Digestif
- Almond Liqueur
- Apricot Liqueur
- Blackcurrant Liqueur
- Chocolate Liqueur
- Cherry Liqueur
- Ginger Liqueur
- Herbal Liqueur
- Mint Liqueur
- Pomegranate Liqueur
- Orange Liqueur
- Violet Liqueur