by: Kristin Wong
Chef Greg DeMichiel knows food. He’s the man behind one of the most sophisticated catering services in Los Angeles, aptly named EAT. He’s consulted for The Must Bar, The Hudson and Dusty Bistro.
Um, well that’s all fine and dandy, but has he appeared on a reality show?
Yes, he has. Recently, DeMichiel appeared on the premiere season of VH1's Famous Food as a consultant for the Dolce Group's venture, Lemon Basket.
EAT’s event manager, Cody Parr, says: "Our catered food is always held to a higher standard. We use nothing but the freshest seafood, pristine cuts of meat, and flawless California produce to create beautiful presentations with clean, sultry flavors."
Their menu items include gems like Mini Lobster Cakes with Charred Lemon-Saffron Aioli, Parmesan Polenta Cakes with Heirloom Prosciutto, and Mini Blood Orange Panna Cotta.
EatStayDrink asked DeMichiel what his favorite holiday dish is. He told us:
“My favorite dish to cook over the holiday is a nice slow roasted turkey!”
And if you’re going to follow in his footsteps, you might want to get started asap.
“Cooking a turkey my way usually takes 3 days,” Chef Greg tells us. “Day 1, I soak in a brine (salt/water/coca cola) to keep it nice and juicy while it cooks.”
From there, DeMichiel says he rinses it off the next day and “marinates it in fresh herbs and aromatics.”
“And on the final day, I slow roast it making sure to baste every 20 minutes til its a beautiful golden brown,” he tells us. My mouth is watering.
And as for your seasonings, Chef Greg says, live in excess.
“As far as chopping or cutting out an ingredient, why would you?”
If cooking advice isn’t enough, he also gives good advice for living:
“Don't hold back, enjoy food and life!”
Um, well that’s all fine and dandy, but has he appeared on a reality show?
Yes, he has. Recently, DeMichiel appeared on the premiere season of VH1's Famous Food as a consultant for the Dolce Group's venture, Lemon Basket.
EAT’s event manager, Cody Parr, says: "Our catered food is always held to a higher standard. We use nothing but the freshest seafood, pristine cuts of meat, and flawless California produce to create beautiful presentations with clean, sultry flavors."
Their menu items include gems like Mini Lobster Cakes with Charred Lemon-Saffron Aioli, Parmesan Polenta Cakes with Heirloom Prosciutto, and Mini Blood Orange Panna Cotta.
EatStayDrink asked DeMichiel what his favorite holiday dish is. He told us:
“My favorite dish to cook over the holiday is a nice slow roasted turkey!”
And if you’re going to follow in his footsteps, you might want to get started asap.
“Cooking a turkey my way usually takes 3 days,” Chef Greg tells us. “Day 1, I soak in a brine (salt/water/coca cola) to keep it nice and juicy while it cooks.”
From there, DeMichiel says he rinses it off the next day and “marinates it in fresh herbs and aromatics.”
“And on the final day, I slow roast it making sure to baste every 20 minutes til its a beautiful golden brown,” he tells us. My mouth is watering.
And as for your seasonings, Chef Greg says, live in excess.
“As far as chopping or cutting out an ingredient, why would you?”
If cooking advice isn’t enough, he also gives good advice for living:
“Don't hold back, enjoy food and life!”
