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.
The Mixing Room
9 Jul 12 0
Are you a Clipper fan or a Laker fan? At The Mixing Room, they are happy to serve both and they do it with style. Check out Adam mixing up the Laker "Martini" and its rival, the Clipper "Martini" as he is Hanging with Harris.
Natasha Case - Coolhaus
28 May 12 0
Coolhaus is more than an ice cream truck or store front; it is a movement that encompasses art, architecture, design and sustainability. Sure the flavors are delicious (Brown Butter and Candied Bacon!?) but the founders' (Natasha Case and Freya Estreller) philosophy is what has taken them from their mom's kitchen to a national fleet of trucks and 21st century shops with a dedicated and loyal following. Natasha was Hanging with Harris.
Burgers at Umamicatessen with Adam Fleischman
22 May 12 2
Umami Burger. Heard of it? Yeah, you have. Because its burgers are out of this world! Adam Fleischman has taken the original concept, building burgers based on the taste of Umami to the Nth degree, and created Umamicatessen, what a modern deli should be. You can still get great burgers but you can start off with Pig IN a Can or try out the Hoof and Mouth Sandwich.
Megan Logan - Nick and Stef’s Steakhouse
4 Jun 12 0
Nick and Stef's Steakhouse has set the standard for Los Angeles steak restaurants. Steaks served at Nick and Stef's are dry-aged for 21-28 days. The dry-aging helps to break down the proteins in the meat resulting in a perfectly tender and flavorful steak (a topping of butter doesn't hurt). Accompanied by delicious cocktails, like their signature Sidecar, Nick and Stef's is the perfect place for a memorable meal.
Danny Fischer - Baby Blues Barbecue
15 May 12 0
Baby Blues Barbecue is unique. Danny Fischer, owner, doesn't specialize in one kind of barbecue. You can grab some Memphis style ribs, slow cooked brisket or pork and top it off we tiger prawns slathered in remoulade and wash it down with some delicious cocktails or a cold beer; not your typical BBQ joint. Danny was Hanging with Harris.
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!
Arctic Char - Bryan Voltaggio - Volt Restaurant
23 Oct 12 0
In the sixth season of Top Chef, Bryan Voltaggio finished in second place, to his brother, Michael. Since then, Bryan has gone on to open the James Beard nominated Volt in Frederick, Maryland. In this episode of Hanging with Harris, Bryan demonstrates how to fillet an arctic char as the first step in preparing the fish sous vide. After smoking the fish using fresh hay, the char is plated with, among other things, local pickled ramps, greens and wild huckleberries and topped with sour cream powder. Bryan was hanging with Harris. Learn more about Bryan's restaurant, Volt: http://www.voltrestaurant.com/ Watch more episodes of Hanging with Harris: http://www.smallscreennetwork.com/hangingwithharris/
Sous Vide Lamb Loin - Chef Anthony Cafiero - Tabla Mediterranean Bistro
23 Jul 12 0
Chef Anthony Cafiero, former chef of Tabla Mediterranean Bistro in Portland, OR, creates a forest on the plate out of beans, sous vide lamb loin and a mushroom foam. Delicious!
Ellen Bennett and the Aprons of Hedley & Bennett
8 Oct 14 0
Can aprons be cool? Ellen Bennett of Hedley & Bennett thinks so! Guess what, she's right; her aprons are flying off the shelves of Hedley & Bennett's warehouse in Los Angeles and shipping around the world to chefs and cooks that want to look and feel good in an apron that fits their needs. Ellen took Billy inside the companies headquarters to see how their famous aprons get made.
Jonathan Waxman and Barbuto’s Famous Roast Chicken
4 Oct 14 0
Chef Jonathan Waxman of Barbuto in New York, and the newly opened Adele's in Nashville, shows Billy how to make his famous roast chicken.
Uovo en Raviolo at SD26 New York
4 Oct 14 0
Tony May is a legend of the New York restaurant business and epitome of the immigrant story. Having worked his way up from captain to restaurateur, he has brought legendary status to the Rainbow Room, and, more recently, successfully moved and modernized SD26 in partnership with his daughter, Marisa. In this very special episode of Hanging with Harris, the Mays sit down with Billy to discuss some history, real Italian cuisine and how they will celebrate SD26's five year anniversary. Then, Marisa and Billy head into the kitchen with executive chef, Matteo Bergamini, to make Uovo en Raviolo.
Paella at Toro New York
4 Oct 14 0
James Beard Award winning chef, Jamie Bissonnette, and Toro co-owner/chef, Ken Oringer, show Billy how to make Paella, a classic Spanish dish, in their New York restaurant known for tapas.
Corpse Reviver and Crab Gratin - Shem Blum & Chef Daniel Causgrove
25 Jun 14 0
For cocktail hour at the James Beard House, Chem Blum, Reyka Vodka Brand Ambassador, treats Billy to his take on the Corpse Reviver #2 Cocktail. Billy then heads into the kitchen with Chef Daniel Causgrove of The Grill Room in the Windsor Court Hotel in New Orleans for a luxurious Crab Gratin.
James Beard House Special - Jaime Salas & Chef Billy Oliva
11 Jun 14 0
Chef Billy Oliva of Delmonico's Restaurant is hanging with Harris in the James Beard House kitchen making his twist on Scallops and Bacon. Before that, Billy was upstairs chatting with Milagro Tequila Brand Ambassador, Jaime Salas, who made an effervescent twist on the Paloma Cocktail, a perfect pairing with Chef's dish.
James Beard Special - Chef Bryce Shuman & Jim Ryan
28 May 14 0
To start the evening, Hendrick's Gin Brand Ambassador, Jim Ryan, shakes up the delicately spicy "Wee Spot O' Tea" Cocktail for Billy. Then Billy heads into the James Beard House kitchen with Chef Bryce Shuman, Executive Chef at Betony in New York, for one of Bryce's favorite dishes, Grain Salad with Labneh and Sprouts.
James Beard Special - Chef Peter Chang & Freddy May
21 May 14 0
What is a "Monkey Shoulder" anyway? In this special episode of Hanging with Harris, you will find out. Freddy May will also teach you to make a unique cocktail with Monkey Shoulder Blended Scotch Whisky. After a taste, Billy heads into the James Beard House kitchen with legendary chef, Peter Chang, for some Szechuan style "Grandma's" Pork Belly.
James Beard Special - Charlotte Voisey & Chef Akira Back
14 May 14 0
Charlotte Voisey of William Grant & Sons crafts a split base spirit, Japanese/Korean inspired cocktail featuring Reyka Vodka and Tullamore Dew Irish Whiskey. The delicate flavors of pear and green tea pair perfectly with Chef Akira Back's Fluke Sashimi.
Donnie Madia and Lynn House
2 Jun 13 0
Chicago born Donnie Madia is a powerhouse restaurateur. He is one of the masterminds behind successes like Blackbird, Avec and Publican and has helped change the dining landscape in Chicago. He was hanging with Billy drinking a delicious cocktail by acclaimed bartender Lynn House.
Chef Bradley Miller - Inn of the Seventh Ray
1 Nov 12 0
Billy was not quite sure what to expect when Chef Bradley Miller of Inn of the Seventh Ray said they would be making lamb brains and sweetbreads together. Let's just say that he was pleasantly surprised.
Chicken Enchiladas - Christina Vega - Casa Vega Restaurant
29 Oct 12 0
Casa Vega Restaurant is about to reach its 60th year in Los Angeles. Christina Vega, daughter of owner "Ray" Vega, and Vice President of the restaurant, hung out with Billy in the kitchen and cooked up the famous Casa Vega Chicken Enchiladas.
Short Rib Ravioli - Chef Jason Neroni - Superba Snack Bar
28 Oct 12 1
Chef Jason Neroni of Superba Snack Bar in Venice Beach, CA shared a few secrets of handmade short rib ravioli with Billy. As such, Billy was made almost speechless by the final dish. Almost. Jason was Hanging with Harris. Check out Superba Snack Bar
Chorizo and Clams - Chef David Lentz - The Hungry Cat
24 Oct 12 0
Chef David Lentz of The Hungry Cat (three locations in Southern California) was kind enough to allow Billy into his kitchen in Hollywood to make his chorizo and clams.
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