Central Coast, California

Central Coast, California

Gather Here - Sn 1/Ep 3Gather Here - Sn 1/Ep 3

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Guy heads to the Central Coast of California where he hosts a memorable feast for friends set amongst the redwood trees. Sourcing all the ingredients from nearby farms, he prepares char grilled beef, artichokes, roasted carrots and fresh berries topped with locally foraged herbs and flowers. The meal is made complete with California's famous Pinot Noir. Sponsored by Prophecy Wines.

Steamed Artichoke with Garlic and Lime Dipping Sauce

Ingredients

  • 8 artichokes

  • 1 liter water

  • 1 clove garlic

  • 1/2 lemon

  • 1 sprig rosemary

  • 10 fennel seeds

  • 1/2 teaspoon chamomile

  • 2 teaspoons salt

  • Dipping sauce:

  • 1 cup Greek yogurt (unsweetened)

  • 1/2 clove garlic, minced

  • 2 limes, juice and rind

  • 1/2 teaspoon rosemary

  • Smoked paprika

  • Salt and pepper

Instructions

  1. Put the garlic, lemon, rosemary, fennel seeds and chamomile in a large pot with water and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.

  2. Wash artichokes under cold water.

  3. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.

  4. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife inserted into the base meets no resistance.

  5. To make yogurt dipping sauce, mix yogurt, garlic, thyme and lime in a bowl and season with salt and pepper.

  6. Serve one artichoke per person with a side of dipping sauce sprinkled with smoked paprika.

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Transcript

- Welcome to Gather Here. My name's Guy Turland from Bonair Harvest and this is Central California. It is absolutely gorgeous, it's foodie heaven. It's known for its beautiful pinot noir grapes. It's amazing produce, and I'm here to put on a one-of-a-kind dinner for a bunch of local friends. We're here to explore the region, we're here to source some produce. I'm here to have a glass of wine, I'm here to tell some stories, so come with me, 'cause we have an awesome feast to put on. So California has some of the most fertile soil in the whole of the states, and I'm really excited to explore the organic vegetables, organic fruit and amazing wines, and especially the pinot noir grapes grown here. Just crossed Bixby Bridge, it is absolutely stunning. We hear of the grandeur of the redwood trees in Central California, but you can never understand what that's like until you're standing under the canopy of the whole forest looking up. These trees are thousands of years old. Look at the size of this thing. Feel so tiny. It doesn't get any better than this. This is our dinner location. So I'm thinking the dinner table can be placed right here, gorgeously set. All very earthy to match these amazing redwoods. And the sun's gonna come down, the food's gonna come out, and the experience will be once in a lifetime. Just when I thought this place couldn't get any better, we've just found my dream fire pit. I have to cook with this. This is gonna be the basis of the recipes of the menu. This is stunning. This is gonna be truly special. I think we should put on a feast, mate. Cheers. - Cheers. That's delicious. - That's really good. What are you thinking? - I'm thinking we do a beautiful big slab of beef, char-grilled, salt-crusted, but the wine itself has got like hints of berries, black cherries, cranberries, raspberries, so I'm thinking it'll actually match with the main as well as the dessert. - Okay. - So obviously berries in California are world class. So I'm thinking like a berry dessert with some coconut and vanilla in there. We should get planning. - Let's get to work. - Chin, chin. This is Central California. It is absolutely gorgeous. I'm excited to really get a hold on what makes this land so awesome, see what produce is in season and see what I can get for our dinner. This is Laura Everett, her motto is, "don't panic, it's organic." Who's this little guy? - Ah, this is yet-to-be-named puppy. - Yet to be named? Show me around your farm, this is stunning, I have to see the food, the produce. - Let's go. We are a small organic family farm. What we grow on this farm, lettuce, broccoli, cabbage, strawberries, garlic, winter squash, summer squash, tomatoes, peppers, we do a lot of different things. - And the farm is stunning. You can really see how fertile the soil is. And how much the people in the area protect and love their soil and love their produce. - If you've got good soil, it's gonna make for amazing vegetables and fruits, and you're just gonna get more nutritional impact and I think they're beginning to scientifically prove that. - Look at that. That is gorgeous. - [Laura] Can you get it all in your mouth at once? - That flavor is phenomenal. - [Laura] Yeah, these are the type of strawberries that don't ship anywhere. - So what do we have here? - Green butterhead lettuce. We have red at the far end. - It's beautiful. - [Laura] Started in a greenhouse, by hand. - So much love. Cheers. - Cheers. - The strawberries are to die for. I'm gonna use them as a dessert. They've got some gorgeous salad leaf, and the artichokes, I'm gonna use them as an entree. How you doin'? - Hey. - Awesome farm. This is Mark Farr, he's an absolutely cowboy and legend, and he grows happy cows. Like, really happy cows. So as we drove up to Mark's farm, the first thing that strikes me is the mountains are covered in this most beautiful sea mist coming up from the ocean. And the complexity of the grass and pastures is world-class. - The underlying idea behind grass-fed beef is managing your grass. What we can do is by moving our cattle every day, keep the grass in a state that's producing quality sugars and healthy, happy cattle. Hey girls, there. - [Guy] So after picking the pinot noir wine to go with our dinner, I knew I had to get a beautiful lush cut of beef. - The beef that'll be featured in your dinner was the first beef harvested of this season. - Awesome. - You guys will be having the tomahawk ribeyes. - Yeah, I can't wait. - Now hopefully our bulls don't jump the fence. - How you doin'? - Hey, good morning, Guy. - This is awesome. - This is John, he's an absolutely legend and an amazing chef, and he loves to get his hands dirty, ahem, with foraging. - Yeah, today we're coming out with Guy and doing some foraging for spring flowers and wild herbs. So this is wild radish. - [Guy] So pretty. - Kind of feel 'em, if they're a little sticky, they're younger. Once they get dried out, they're just way too fibrous to eat. Today is great because we have watercress and wild fennel, mustard. Most chefs just drive by 'em on their way to work and don't give 'em a second thought. Ah, here we go. You can see the onion seed pods. - It's crazy you could actually smell the wild onions walking up the path. - If we had a shovel, we could get a lot more of 'em. - I knew I should have brought my shovel from Australia. Definitely gonna use these instersions. - Probably the last of the season. - And to think all this is edible and in your backyard. Doesn't get any better. So with all the foraging finished, I know what I'm gonna make. I know the direction for our meal and our dinner. ♫ The sunrise unfolds ♫ Glistening our toes ♫ Ready to wash in the waves ♫ The sunrise leaves me ♫ Still in the sea - [Guy] It's gonna be a lot of work today, but what better job could you think of, cooking for amazing friends, on fire, under redwoods, a few glasses of pinot. Doesn't get any better. ♫ Close our eyes ♫ Start day dreaming ♫ Fall asleep in the sea. - All right, it's D-Day. We have a lot to do today. I'm so excited to cook on this barbeque. It's gonna be epic. The best thing about cooking underneath the canopy is there's plenty of kindling to get this fire started nice and early. So the main today is gonna be some beautiful in-season artichoke. I've got a pot of water that I'm gonna boil, and it's got a whole bunch of aromat in it. I'm gonna serve that with a yogurt dipping sauce. Next, I'm cooking up some char-grilled beautiful rainbow carrots. So that's gonna be served at the same time with Mark's gorgeous grass-fed beef. Now that is a steak. So what we're gonna do is hit it with a good amount of olive oil, and then we're gonna do a really good salt crust. Now what we have to do is find the hottest part on the barbecue. That's pretty hot right there. Smells so good. With the table setting, I don't want to overdo it. I want the redwoods to shine. I want the table to juxtapose a little bit with the area, and I want everything to come together in a way that's truly notable. Guests have just arrived, the table is set. It's well and truly go-time. I'm taking my steaks off and I'm letting 'em rest with a bunch of local foraged herbs that we've got. It's gonna add an extra level of aroma, it's a little chef trick. All right, next step is gonna blister up these cherry tomatoes. And that's gonna go with our carrots. It looks gorgeous. Guests have sat down, working on their first glass of wine. So serving the steak super simply, just sliced, lots of salt, letting those natural flavors... Paying homage to Mark's dedication and love for his cattle. I have some beautiful radish flowers, and it's all coming together, so I thought I'd treat myself to a glass of pinot noir. - [Guest] That's beautiful. - Hi guys, thanks for coming down. The food is a reflection of the area, it's a reflection of you guys. So enjoy, cross hands, talk, have fun and I'll be back with a glass of wine. - [All] Cheers. - [Guest] Delicious. - [Guest] Yeah, it is. - [Guest] So good. - [Guest] The sauce is so good. Like, oh my gosh, we're in the redwoods right now. - So lastly for dessert, I'm just gonna do a play on strawberries and cream. The vanilla in anglais and the berries are gonna match quite well with the pinot noir grape that we chose. Adding a big of macadamia nut on top, just microplane, super fine. Cheers to great company, stories, amazing wine, - [Guest] Thank you for a wonderful meal. - and of course, California. Creating this dinner is a real reflection of the region and it's a real gift for our guests. For me that's what it is to be a chef, it's to give a little bit of yourself in your food. Sharing experiences and a really lovely glass of wine. From the Everett Family Farm, and Mark Farr's beautiful, beautiful beef, dinner here under the redwoods. California has well and truly turned it on. I'm gonna have a glass of wine, guys. Thanks for watching. Check out all of the other episodes of Gather Here. Cheers.

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