Fall is right around the corner…

Hi everyone-

As we get ready for new-baby-time, Tolan and I sat down to take a look at the calendar for the coming months and I’ve got to tell you, we’re going to be having a good time and seeing a bunch of you out on the road.  The Florence gang will be coming to a city near you as we launch the book tour for my two new books, ‘Stirring the Pot’ and ‘Dinner at My Place,’ hitting NYC for some great new episodes of ‘Tyler’s Ultimate’ and as the holidays approach, I just realized that its almost that time of year again when we get to head back to my favorite spot, Palmetto Bluff in South Carolina.

The second annual ‘Lowcountry Celebration’ has really taken shape and is going to be even bigger and better than last year.  Palmetto Bluff is about as beautiful as it gets that time of year and I’m really proud of the line up of chefs, wineries, musicians and local purveyors that we’ve put together to show off all that my beloved Lowcountry has to offer.  Here’s a few snapshots from last year’s event and I hope you’ll go to www.musictoyourmouth2008.com to reserve your spot for this year’s party.

Stay tuned for some dates and times to come out and say hi while we are on the road and by all means, enjoy your summer while its still here!

Cheers,

Tyler

Summer blackberries

Hi everyone-

Well, it was a busy, busy week…from San Francisco to Santa Barbara to New York and back.  And by the time I got home, all that I wanted to do was relax and spend some time with Tolan and the boys.

One of the things that Miles and I really like to do together is pick wild blackberries right here in Mill Valley.  Its a such a simple pleasure but truly satisfying.  Hayden’s just figured out how to walk and he’s running rampant all over the house.  So, Miles and I decided that the thorny brush might not be the best place for him and Miles brought along his buddy Kyle to join in the hunting and gathering.  For all of us to be able to take a short walk, throw on some gloves and eat and pick until we can’t eat anymore, is just a lot of fun.  And then, to be able to take it all back home and make jams and pies really completes the whole adventure.  Or, this time, maybe we’ll pick up an ice cream maker at The Shop and churn up some fresh blackberry ice cream.  Sounds like a perfect summer Saturday to me!

I hope you are all having a good weekend and enjoying some time with your friends and family.

Cheers,

Tyler

Tune in!

Hi everyone-

It’s been a big week of travel already and its only Wednesday. I started out in San Francisco yesterday and ended up in Santa Barbara where I made a guest appearance on a fantastic new show that my friend Ryan Seacrest is producing.  I’ll keep the details a secret so you’ll just have to keep an eye out for it this Fall on NBC.  Its a lot of fun down in Santa Barbara and believe it or not, there’s more to the area than just the beautiful beaches.  Santa Barabara and up into the Central California Coast is actually one of the hottest wine regions in the country.  Keep an eye out for great Pinot Noir, Shiraz, Chardonnay and Sauvignon Blanc from Santa Barbara and you might even recognize a few of the more famous producers.  If you’ve seen Sideways, you’ll remember ‘The Hitching Post,’ a fun wine to pick up for a summer bbq.

Today, I’m back on a plane and off to NYC where I’ll be shooting ‘The View.’  Its such a fun show and I hope you’ll all check your local listings to watch on Friday morning, July 25.

Let me know what you think and I’ll keep you updated as we get closer to welcoming baby Dorothy into the world…3 weeks and counting!

Cheers,

Tyler

Christmas with Chuck Williams

Hi everyone-

Okay, don’t worry, I’m not crazy…I know its not Christmas.  But, I did get a really nice surprise today at The Shop.

For the past three days, I’ve been shooting some episodes of a great Food Network series called ‘Dear Food Network.’  And, as often happens in the television business, we shoot some stuff in advance, like holiday specials.  Well, right in the middle of my holiday segment, in walks the one and only Chuck Williams, founder of Williams-Sonoma, a true pioneer and a hugely inspirational man.

Many years ago, Chuck followed his dream to bring the best European culinary equipment and foods to America.  And, as history will show, he truly did help us all fall in love with our kitchens.  He’s built an empire and has set the standard for the kitchen retail business across the country.

I am so honored that Chuck took the time to stop by, say hello and see what is going on at my shop.  I hope the holiday decorations didn’t throw him off! Thanks, Chuck.

Cheers,

Tyler

Open For Business

Hi everyone-

I am very proud to announce that Tyler Florence-Mill Valley, my first kitchen retail shop, is open for business.  It’s been a lot of hard work, but it was well worth it and I couldn’t be more proud of how the shop has come out.

As a chef, I’ve been all over the world looking for the best culinary products, old and new, that I can get my hands on.  My new shop will give you a first hand look at all of the great stuff I’ve come across, from French copper cookware to antique chopping blocks, and I hope you’ll stop by to see us!

We are located at 59 Throckmorton in Mill Valley, CA, and can be reached at 415-380-9200.

Cheers,

Tyler

Wanna be on TV?

Hi everyone-

Well, summer is here and I am absolutely loving the sunshine.  Time to get that grill going.

I wanted to let you all know about an opportunity to be featured on a new Food Network show called “Dear Food Network.”  Your questions (and maybe even you) could be on the show.  Follow the below link and submit your story if it sounds like fun to you.

www.foodnetwork.com/dearfn

Cheers,

Tyler

Article

Hi everyone-

Take a look at this article…I think you’ll enjoy it.

http://www.csmonitor.com/2008/0606/p20s01-ussc.html?page=1

Cheers,

Tyler

Flyin’ South…again

Hi everyone-

Well, I can’t believe it, but its coming up on that time of year again! It’s not even officially summertime yet but we are already getting excited for our annual Fall trip to South Carolina.

Along with my friends at Palmetto Bluff and Coastal Living Magazine, I am proud to be bring you a second year of my Lowcountry Celebration at Palmetto Bluff, South Carolina. Last year’s event was absolutely amazing with three days of music, food and relaxation in one of our country’s most special locales. This year, we’ve created an even more exciting program and I hope you’ll all be able to join me.

Go to www.musictoyourmouth2008.com to find out more and book your reservations now. I hope to see you all there!

Tyler

Capitol Hill

Hi everyone-

Well, I just got home from a quick trip to Washington DC, where I took part in a series of meetings on Capitol Hill as a board member for the Afterschool Alliance, an amazing group that advocates the importance of afterschool programs for kids across the nation.  It was an amazing experience to be able to speak one-on-one  with politicians and community leaders alike, such as San Francisco’s Mayor Gavin Newsom and fellow South Carolinan, former Secretary of Education, Richard Riley.  I encourage you to take a look at www.afterschoolalliance.org for more information.

But this trip wasn’t all business…there was food too!  We had a memorable lunch at an old Washington Institution, the Old Ebbit Grill.  And while the scallops were great, it was the fact that our meal was presided over by about 20 taxidermied animal heads, including a walrus and warthog, that were shot by President Teddy Roosevelt.  No, they weren’t on the menu!

The evenings were reserved for one man, Chef Michel Richard, who treated us to two amazing meals, at his new hot spot, Central and at his flagship, Citronelle.  He is a true legend and we had an amazing time catching up over great wine and his masterfully whimsical creations.  Here’s a shot of his kitchen from my seat.  Right in the action.

I can’t wait to get back to DC and that just might happen sooner rather than later.  After a tour of the West Wing with one of the President’s assistants, I snapped this picture of the President’s residence…do you think this is President Bush’s pick up truck?

Cheers,

Tyler

Pork Pot Roast Sandwich with Cranberry-Onion Jam (a.k.a “Ron-Trey Entree”)

Hey everyone,

hope you all had a chance to see me compete on Oprah’s Sandwich Showdown. I was really happy with the result and had a fantastic time cooking with Madeline on the day.  I’ve had many requests for the winning recipes so here they are – enjoy!

PORK POT ROAST SANDWICH WITH CRANBERRY-ONION JAM AND SWEET POTATO CHIPS
Recipe courtesy Tyler Florence

Yield: serves 4
Time: 30 minutes

4 parker house rolls
4 slices of Tallegio cheese
1 clove garlic
1 lb boneless pork shoulder
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 bay leaf
½ onion, sliced
4 sprigs of thyme
½ cup hard apple cider
½ cup apple juice
2 tablespoons balsamic vinegar

Begin with the pot roast. Cut into 1-inch thick slices and tie with kitchen twine into circular shapes. Season the brown in hot oil in the base of the pressure cooker. Add ½ of the onion, bay leaf, and thyme. Brown for 1 minute then add juice, cider and balsamic. Cover with lid, lock it and pressure cook for 20 minutes until tender.

Cut buns in half. Lay slices of cheese on the top halves and brown under the broiler until crispy and cheese has melted. Toast the bottom halves then rub with a garlic clove.

To assemble lay a slice of the pot roast on the base. Top with cranberry-onion jam (see below) and garnish with a fried sage leaf (see below).

Cranberry-Onion Jam:
½ onion, sliced
3 tablespoons dried cranberries
2 sprigs thyme
3 tablespoons balsamic vinegar
3 tablespoons apple juice
Extra virgin olive oil
Kosher salt and freshly ground black pepper

Heat a sauté pan over medium heat and add a 2-count of olive oil. Add onions and caramelise – about 4-5 minutes. Ad cranberries then thyme and balsamic and juice. Simmer for 10 minutes until the mixture is creamy and the onions and cranberries have just started to fall apart. Season with salt and pepper

SWEET POTATO CHIPS FRIED WITH GARLIC AND SAGE
Recipe courtesy Tyler Florence

Yield: serves 2-4

1 head of garlic
1 bunch of sage
2 large sweet potatoes
2 quarts vegetable oil, for deep frying
sea salt

Take a large pot and set over medium heat. Add garlic and sage and bring the oil up to 375 degrees F. As the oil heats up the sage and garlic will infuse the oil. Remove garlic and sage and set aside. Using a mandolin or vegetable peeler shave thin chips out of the sweet potato. Rinse in cold water, drain and fry in oil until crispy. Drain and season with sea salt.

CRANBERRY-APPLE CIDER SHANDY
Recipe courtesy Tyler Florence

Yield: serves 4-6
Time: 2 minutes

1 cup cranberry juice
2 cups ice
4 pints hard apple cider
4 sprigs of mint, for garnish

In a food processor or blender combine ice and cranberry juice and process for 2-3 minutes until the mixture tightens up and takes on the texture of a slushy.
Use an ice cream scoop to portion out amongst glasses then top off with chilled hard cider. Garnish with a sprig of mint.

* serve in mason jars for a fun presentation