JT Eye For Our Own Girl and Guy
By Patricia A. Granata and Laurie Legum
Photographs by Kirsten Beckerman
NOVEMBER 14, 2003
"Queer Eye for the Straight Guy," Bravo's runaway hit of the season, has caused quite a stir. Folks everywhere are talking about the Fab Five team of wonder-workers and the miracles they perform on schlumpy yet very eager guys in need of true and total overhauls.
Since Queer Eye is not anywhere near visiting our 'burb, we at JT Lifestyle, who pride ourselves on knowing what is hip, hot and happening, thought?why not enlist some of our favorite professionals and see what sort of an impact we could make on a couple of unsuspecting participants.
Enter our willing and wonderful subjects, Josh and Julie Rogers. Brother and sister hail from Pikesville, and agreed to let some of the most masterful within our reach work them into new hairstyles, clothing, organizational rituals, and even teach them how to roast a pepper...
TEAM FOUR - Cooking
Diane Bukatman, Chef Owner,
For the Love of Food
410-833-5579 or 443-865-0630
www.fortheloveoffood.com
Chef Diane is a graduate of the prestigious Culinary Institute of America and offers 20 years as a professional chef and culinary instruction. Not only does she offer private and group cooking classes, she also has a catering business and writes food articles.
Josh and Julie's Problem/Dilemma
Both Josh and Julie have dabbled in the kitchen and felt comfortable cooking and preparing meals. They both needed one signature meal to prepare for a date or a special occasion.
Solution/Resolution
Chef Diane came up with a "fabulous date meal" that looked intricate and involved but was really simple and tasted terrific. Prep time and ingredients were kept simple and minimal, but the results were spectacular!
Products/Style Tips
The easiest way to separate eggs is to crack the egg in your hand and hold the yolk and let the white fall into the dish.
Keep a piece of bread in the jar with brown sugar to keep it from getting hard.
When roasting red peppers, keep turning them until they are burnt and black, then peel of the skins with your hands and wash the rest off under running water.
When pounding chicken, cover both sides in plastic wrap. This way you can tell how thick it is and chicken doesn't stick to your cutting board.
- Sweet Potato & Pear Soup
- Chicken Confetti Roulade w/Hazelnut Beurre Blanc
- Shitake Mushroom Saute
- Chocolate Mousse Napoleon
If you would like any of my recipes mentioned, please call Chef Diane at 410-865-0630.
For more information on Cooking Classes, or to Sign-up for a Gourmet Get-Together, Click Here
