Patio Gazebo Design Ideas

scott: hi, everyone. i'm chef scott. i'm introducing chef georg fromthe ojai valley inn and spa. he's going to do somecool stuff for you guys. i hope you enjoy. and have a good day after that. georg paulussen:the first one, we're going to make an appetizer. first one, we have aheirloom tomato salad.

these ones areheirloom tomatoes. and we have them growingat the ojai valley inn and spa in our own herb garden. and these are tomatoes witha 5,000 year seed history. so they're really, reallycool and very flavorful. many times when you go ina supermarket-- and people who maybe don't know, theysee tomatoes like that and it's like, idon't want to buy it. they don't look verypretty, and all that stuff.

but these are actuallyreally good, flavorful, tasty tomatoes. then we got somesmall ones here. these are also grape tomatoes. and they're also heirloom. then we got some otherherbs and spices, which i'm going toshow you in a second. so what we would liketo start-- and we don't do this justfor television,

we're going to puton some gloves. and i believe that eventhough-- if you maybe cook at home and all thatstuff, it's always good if you put your gloves on. and then you don't haveno cross contamination. all that stuff is good. so i've got a coupleof tomatoes here, which we're going to slicein relatively big chunks. so if you have six piecesof a tomato like that.

and then we want to do acouple of different colors. now, the flavorprofile is the same. what is different is the look. and i'll show you howvery different they look. see? and they're all ripe,even though maybe they have different colors. but they all stillhave the same texture. and they kind of tastethe same, except that they

look different. some small differences ismaybe the flavor profile. then over here we havesome meyer lemons. meyer lemons. as you can see, theseones are pixie oranges. meyer lemons are almostlike an orange from the look and from the texture ofthe skin and the inside, except they're a lot sweeter. so they're a littlebit a mixture

between a lemon, alime, and an orange. gives a very differentand unique flavor. i'm going to squeezea little bit in there. unfortunately, theyhave about 6,000 seeds, so you want to make sure thatyou don't get all of them in there. just take a littlebit of lemon juice. then we have cold pressedextra virgin olive oil, cracked black pepper.

very simple. and a little bit of salt. and then comes the fun part. i have a little bit of honey. about a tablespoon. and what's really nice with thelemon and the pixie flavor-- and a little bit of mustard. we're going to make a dressing. and this dressingwe'll be making here

is actually part of thesalmon dressing as well. so you see? and it emulsifies. you want to make sure is thatthe olive oil, the honey, and all the juicesreally going to mix well. you take your tomatoes. and then you just marinatethem in the dressing for a little bit. ok.

there you go. here's one of the short cutsi was talking about earlier. this one is a gravlax. and what it is it's basicallya line caught pacific salmon. so it's the one which runs rightoutside your waters out here. originally gravlaxmeans like a grave. and it comes from scandinavia. and why is it a grave? yesterday, exactly24 hours ago, i

made a mix out ofsalt and sugar. equal parts. i put juniper berries inthere, dill, black pepper, a little bit of lemon juice,and worcestershire sauce. i made that mix and putthe salmon in there. and, as you cansee, overnight it has basically taken out all thenatural juices of the salmon. and as you all know,there's ceviche. it's all this kindof stuff out the way,

you actually marinate themwith lemon and/or with spices. this one is a differentkind from scandinavia. and the flavor profile comesfrom the dill and the salt. and it does the samething like a ceviche. just from a differentpart of the world where they have used them in adifferent pickling way. so this salmon, eventhough it's not cooked-- and you get to tasteit in a second-- feels and looks cooked.

it's very, very delicious. and it has changed the colorbecause it has taken out all the natural juices. and even just to showyou the back-- see that? it's completely cooked. now the disadvantageyou have with something like that-- if you leave itin for longer than 24 hours it becomes really salty. very, very strong.

and the saltier itbecomes, it's better if you have thejuice of the lemon, or the orange or a little bitof lime and a little bit honey because it counterfeits thesalty taste of the salmon. so you'll see that in a second. we have more. just wash this off please. so we have thetomatoes marinated. you can do thatobviously a la minute,

which it means we'll do it rightnow, right here for your guests at home or for yourself. you marinate a littlebit of salmon-- a little bit oftomatoes, pardon me. and then over here i havesome pre-washed gem lettuce. gem lettuce is a differentkind of romaine bibb lettuce. it's very small, very unique. and it has a verysmall, delicate flavor. and we'll just usethe heart of it.

and we'll use that as a garnish. every time you use alettuce, or every time you use a tomato,cucumber, whatever it is, you want to give ita little bit of dressing. it's not too much. and mix it all up. if you havequestions, just shoot. we don't need towait until the end. if you want to know something.

so please go ahead. audience: [inaudible]. georg paulussen: yes. georg paulussen: you can. you can. you don't necessarilyneed to do that. the challenge is when youdo do that, you squeeze out the juices much faster. and it doesn't take the flavorof the actual salt and sugar

mixture. if you let it do it graduallyand slowly its own marinade, then you get the flavorall the way through. because if you imagine thesalmon is being squished together, you haveno room to breathe, even though you're dead. but it doesn't gothrough it all the way. so we got the deadsalmon right here. he's still all very happy.

and he's alldelicious right now. and i'm going to cutstraight through the center. you have seen from thetop, from the back. and look howbeautiful that looks. and it's very easy. it's very delicate. and it's very, should isay, very easy to slice. let me make alittle bit of space. i want to make sureyou can see this.

yes, you would refrigerate it. so there's differentways of slicing it. you can slice itstraight through. for our purpose, forour presentation, i like to do it like this. or you slice it-- if you wantto make a nice gravlax bagel sandwich in themorning or something, then you slice it like this. what is important as you slicenot just this, as you slice

anything at home, letthe knife do the work. don't let your elbows-- don'tlet your arm do the work. let the knife flowthrough your product. and as you can see, if you canread a newspaper through it, you did a good job. that's how thinit's supposed to be. if it's thicker, it'snot going to taste good. so the more newspaper you canread, the happier you will be. all right.

so we take a littlebit of salmon. make sure thereare no bones in it. and, again, if youdon't like salmon, or if you like a different kindof fish-- you like halibut, you like tuna-- you can do itwith all these kinds of fish. you can do it the same way. a different marinade from asia. i used to work injapan for many years. in asia and japan they dothe same style with a salmon

or with a tuna, but you woulduse soya sauce and ginger and garlic and chili peppers. so wherever you goaround the world, the principal of amarinated fish is the same, but the flavor profileis completely different. so now we have thesemarinated tomatoes. as you can see,what's really nice is the contrast of thedifferent colors. we have a couple of piecesof a little gem lettuce.

and then we take a couple of--make sure all of this stuff is washed. we got enoughprotein on the plate. we don't want moreprotein on it. and then you see thedressing is still emulsified. take a little bit of that. put it on the salmon. and how fast was that? now if we forget aboutthat little sucker which

is 24 hours old, thiswas relatively fast. that was fiveminutes, 10 minutes. and you have a really cool,great looking appetizer. it's always comingdown in a kitchen. we talk about mise en place. mise en place is the production,which is in its place before we start. once you have allthis stuff lined up, it's going to go really fast.

so what i'll do, i'llslice a few more pieces and then moe is going togive you some sample plates. and you guys can takefive minutes or something to taste it. and then i'm going to goand start the next course. sounds good? so now is the music. where's the music? make me work for a living here.

more. you ready? any other questions? i only look like a chef,but i'm not that mean. georg paulussen: i see. now you had to do that. who said that? i wasn't looking up. just kidding.

i'm from germany. i was born andraised in germany. and i left thecountry when i was 22-years-old to workon a cruise ship. and some of you youngerfolks maybe don't know, but you used to have atelevision show in the us. it was called "the love boat." and we had the samething in germany. the german "love boat."

and i joined that one. it was the first timewhen i actually left my village where i came from. and i liked it so much. and i said, wow, i get to beable to see the whole world. and i get paid for it. so i left and i neverwent back-- only to visit. here we go. i started in germany.

and then from germany, myfirst outside the country job was new york. and i've said thatstory before when-- let me start it a different way. i did my apprenticeship. i did my whole stuffwith "the love boat." and then i came to us. and we had 1,500 peopleliving in my village. so that's how small it was.

and i went to a city in newyork with 15 million people. i didn't speak aword of english. hi, hello, that was it. that's all i could sayfor the first six months. and i started learning englishon watching "wheel of fortune." i couldn't answer a single thingabout what they were saying, but i was listening to theletters, the pronunciation, the abc, and all that stuff. and eventually itstarted making sense.

and then like you doin every language, the first thing iknew was how to cuss in new york, and all that stuff. how to talk badlanguage, especially in the kitchen, as you know--well, maybe as you have heard. so i did this. and then from newyork i went to london, worked in london forone and a half years. came back to new york, and iworked in new york and boston,

and then left theus for four years to go to work in tokyo, japan. worked also with a couple ofstints in new delhi, india and in hong kong, singapore. then i was tired of asia. came back to the us and workedin '97 with caesar's palace in las vegas, was thenthe executive chef at the venetian in las vegas,worked there for two years and left the us again and wentto the atlantis in the bahamas.

and i worked therefor three years. and then from bahamas, iwent back to las vegas, worked there forseven years, had my own restaurantand catering company. and then as the whole economywent down, i went down. i mean, business is still alive. so that's all good. but i sold the business. and then afterthat, i went to work

for trump internationalin las vegas. and then i went one yearto the cold in kansas city. and i didn't like that. and now i'm finallyin california, where i believe i belong,where i'm the happiest. it's kind of like home wherei come from in germany. i mean, obviously, wedon't have an ocean like you have over here. we got the cold north sea.

and it's really gray,and that's pretty. but we got the mountainsand everything else. georg paulussen: sure. georg paulussen: it's great. you have a reallygreat eye for detail. and the reason why i saidit's a japanese knife, and it's a japanesemulti-utility knife. you can use it for seafood,for vegetables, for anything. what is different on thisknife, as you can see,

it has four differentreflections almost. each different reflection isa different kind of steel. so this knife hasfour different steels, and they are beingpressed together. by being pressed together,they're much stronger, and they're not getting as dullas quickly as regular knives. and on the top here,you'll see them-- there's very, very small. you can't really see it.

there's a shiny, but there'sa little bit more shiny in the middle. the one in the middle,all the way in the center, is the sharpest, hardeststeel of all four of them. but by having it like this,you have a really great balance when you cut with the knife. and it stays sharper muchlonger than a traditional knife. and if you do wantto sharpen it, you get it sharpmuch, much faster.

you pull it overa steel like this. and if you know what you'redoing, you do it this way. and if you don't,you do it this way. and there are many differentways and all that stuff. but with a regular,cheaper knife you can get in the supermarket,you do this two or three times and you have small littleridges in the knife. and, all of a sudden,when you cut something it rips the meator the vegetables

or something like that. and when you have a reallygood, expensive knife, you can-- and i'm not doingthis just to prove the point. but you can hitreally hard like that, and nothing's goingto happen to it. it stays. and i guess theappetizers are ready. whoever's firstplease help yourself. take a picture of the appetizer.

what it looks like. and then we're ready to go. we got a littlebit more dressing. please help yourselves. we got forks. we got napkins. and then right after thatwe'll start the main course. so you're hungry for more? me too.

full mouth is ahappy mouth, right? or something like that. next one. next one on our menu,we have a halibut. and, again, i really believein marinating our seafood. we got a nice, freshpiece of halibut. and we are going touse a pixie orange. they only grow in ojai. i don't know if you know that.

and they only grow withinthe first part of spring. and they have a slightsour, orangey flavor. so we got some more lemon juice. we got this beautifulpixie flavor. and we have some cracked blackpepper and, of course, salt. and what i like touse for this one is about a tablespoonof worcestershire sauce. just marinate it a little bit. and if you do thisat home you can

put this in the refrigeratorfor about an hour or two. and just let it rest. the best thing is likeseafood, or meat, or something, if you let it slightly comeup to room temperature. when it's too cold,it takes too long for the outside temperatureto get to the center. and by the time itgets to the center, the outside is overcooked. so if you have itat room temperature

it's very easy for thesteak, for the meat, or whatever you want to use,for evenly the temperature to develop. we have just a regular pan herewith some extra virgin olive oil. and under normal circumstances,meaning normal circumstances at home or in aprofessional kitchen, i would have a bigbaking oven behind me. i would take the halibutnow, and i would sear it off.

it's not hot yet. would sear it offfrom all four sides because it's kind oflike a square log. if it's only two sides,you take from two sides. and i would finish it in theoven on the high temperature. and the best is ina convection oven because the temperatureflows around it. keeps the outsidenice, closed up. the pores can't run out.

and it stays juicy. so with this one we're goingto sear off the halibut. and then in the meantime,we're going to start something where it's called a hollandaise. a hollandaise is atraditional butter sauce. and for this particular one,i am going to use egg yolk. i use white wine. maybe some hot water. then we are going to usea little bit of tabasco.

again a tick ofworcestershire sauce. a lemon. and you will see that once ihave seared off the halibut, i'm going to put insome fresh butter. the fresh butter, eventhough it makes it crispy, it keeps it nice and moist. and we're also going toput in some fresh thyme and a little bitof fresh oregano. why fresh thyme and oregano?

because we're havingsome potatoes. these potatoes arebeing right now-- because of timeconstraints they're being roasted inthe oven right now. and we're going to seasonall of this together. so we have here the egg yolk,white wine, lemon juice mixed. and the traditional wayof making a hollandaise, you make it with tarragon. but today we don'twant to do traditional.

we want to use some dill. and because of the applicationwe use-- bless you-- we're going to use alittle bit of mustard. so it has a nice color. and now what i'll do,i'll put a piece of butter in there to let it melt. why i don't put thebutter in right away? it's going to burn before. so that's why i'm goingto sear off the seafood,

or steak, or poultry,whatever you like at home, with some oil. and then you putthe butter in there, and it makes it nice and foamy. and then you want to take alittle bit of fresh thyme. you don't need tochop the thyme. and you can hear thatreally nice crushing sound. and put it a littlebit on this side. and you are ready toflip the fish over.

and, again, as iwas saying before, now would be the timeyou put it in the oven. and let the temperatureslowly seep through. cover it up. and now work with me. zzz. here's the oven. and put it in. and done.

good. so clean up the oven. in the meantime, i'm goingto put this on the side. we're going to startour sauce hollandaise. can you give me alittle hot water? hot water. you got some? no, not in there. just in a--

what's important iswith the hollandaise, that you don't take theegg and the egg white and put it straighton a hot stove. what's going to happen, it'sgoing to make scrambled eggs. so we want to put a littlebit of water in there and make it kind oflike a steam bath. then we start whippingthe egg white like this. that's the job for apprenticesin the kitchen when they just start.

when you give them to makea hollandaise with 400 eggs, it's going to take a few hours. well, at that time theylook like your old governor schwarzenegger, orsomebody like that. so it goes relatively fast. as soon as the wateris hot it starts-- and i'll show youthe different stages. you see, it starts foaming. and you want to whip the baseof your hollandaise up to a rose

and what i mean by a rose--and i'll show in a second. you take a wooden spoon oryou take a regular spoon, and you take the back of thespoon and you blow on it. once you blow on it and itstarts to look like a rose, that means it has enough cookedthe egg yolk and the egg white. and all the flavors emulsifiedenough to receive the butter. and we use clarified butter. if you would use regularbutter, straight melted, it has too muchwater content in it.

and it would breakyour hollandaise. so what we do, we bringthe butter to a boil and let the water, soto speak, and the milk processes sink to thebottom of the butter. you see this? how thick this got? how fast? now what you want to do is,you want to take it down. you don't want tokeep on whipping it

under too much temperaturebecause then we can still going to endup with scrambled eggs. so that's good. now i'll show you what itmeans blowing into a rose. and i'm going toput that spoon back. i don't want you guys to say,oh, he's blowing in my food. i don't know ifyou can see this. but when you blow it,it gets these ridges. and it looks like a rose.

and you see it'ssticking to the spoon. now if you use toomuch clarified butter, it will break. so what you wantto do is you want to either do it by the spoon. if you're by yourself, youcan do a spoon at a time. and if you know what you'redoing, you can pour it in. and your bowl comes to life. thank you.

very, very slow. if you do it too fast yourhollandaise will break. and when i say break, it meansthe egg yolk and the butter won't emulsify. and it's going to look bad andtaste even worse because you're going to have thegrizzle kind of flavor. now look how cool andhow fast it looks. it's like the same principleas you make a mayonnaise. except with themayonnaise you would

have cold egg yolksthe traditional way, and you use with oliveoil, a little bit of salt, pepper, lemon juice,and all that stuff. but this one is ahot sauce, which we're using for our halibut. is the fish ready? and can you give methe potatoes, please? so as i was sayingbefore, our magic oven just created somebeautiful roasted potatoes.

and these are just regularfingerling potatoes you can purchasein any supermarket. i just cooked them. cut them in half. and then we have a herbmix, which is just, again, a little bit ofthyme and oregano as i started within the beginning. and once they're sliced inhalf, after you cook them, you can keep them overnight for multiple days.

or you do like we do. you just heat it up inthe oven as you need it. and then put that in thecenter of your plate, or however you wantto make it look. i want to show this. so our hollandaise is ready. it has now nicely settled. and because of thetemperature difference, it got a little bit thicker.

that's our halibut. and then we have a fewregular heirloom beets. now what's specialabout these beets? nothing. these are just regular beetsyou can buy in the supermarket. and all i did with these beets,i put them in aluminium foil, a little bit of salt,pepper, and maple syrup. so very simple. you take them.

you put them in the foil. make a little pouch. and bake them in theoven until they're done. when they're done,you want to peel them because when they're hot theskin comes off really easy. again, i've donethat the day before. or you can do it also thesame time as you cook. you take them out. and then just inthe last moment you

want to put in littlebit of fresh salt, a little bit of cracked pepper. and just give them asmall little saute. and then just place them around. so you can see the foodwe're cooking today is not very difficult to do. but it's very fresh, veryhealthy, and very colorful. something easy you can do. if you want tolive super healthy,

you put another beet there. and that's it. that's very simple. very quickly done. and, again, most of this workyou can do the day before, except your hollandaise. you'll do thatfresh a la minute. now i'm going to do thesame thing as we did before. we'll make you afew sample plates.

the advantage fromfish to seafood is you have thesedifferent layers-- flakes. and if you're not 100%when a fish is done, you can touch it from the side. you don't necessarily wantto touch it from the top. in the meat, youdo it from the top. and i'll tell you in a second. when you touch the seafoodfrom the side like this and the flakes slowlystart to separate--

you don't want them tocompletely fall apart-- that means yourfish is overcooked. then it's really dead this time. but you want to have alittle bit of life in it. so you just touch it. and as you see, these smalllittle fish membranes, so to speak, are falling apart. that's the right temperature. now with a piece of meat,with a steak or something,

you touch it from thetop because obviously it doesn't have theseflakes to break apart. i'll show you. when you hold your handlike that-- and you can all do it with me. if you hold yourhand totally relaxed, and you press thispart below your thumb, that means the cowis still alive. now basically it's rare.

that's how the steak is rare. so all you need to do nowis no pressure, no nothing. just open your hand. just open. no pressure. touch that same area again. and you feel a bit ofa difference already. now it's when thesteak is medium rare. now open your handas hard as you can.

really stretch it. and touch it again. now it's medium. now you close yourhand like this and put a certainamount of pressure on it so that yourfingernails slightly dig into the centerof your hand. and press it again. you feel the difference now?

now it's medium well. and now you really make a fistlike you want to hit something. now it's well done. really easy, right? so you can do it right here. and some other peoplethey do it here. you can do it also. but this is the easiestway for me to do. start from rare allthe way to well done.

very easy. so this was rare. this is well done. so you just open your hand. you're medium. so you're already half there. make sense? kind of. i'm in the ojai.

and i'm stillcounting the month. i'm at 11 months. and, like i said before,i really like it here. i really hope thisis going to work out. and my job isvery, very exciting because we are--our food at the ojai is very much driven bythe heart of california. so as you can see,all these fresh fruits and all these freshvegetables and all this stuff

is relatively easy to cook with. many times i've workedaround the world and chefs, they have foodand they create it into somethingelse what it's not. why make a salmon taste likea steak if it's a salmon? or whatever. many times you go into afancy restaurant and people want to be so creative. and it's like, let me make a seabass with a strawberry sauce.

why? just because youwant to be creative? just because youwant to be different? no. so that's why i love beingin the property i'm in now. many of these vegetables,many of these fruits, are being cooked on property. they grow in thisparticular area here. and we're just heatingthem up and just give it

a little bit ofadditional flavor. just make it alittle bit different. a little bit to maple syrup. a little bit of honey. or a little bit of tangerines. a little bit of jalapeno. which is all in this area. and it makes it verydifferent and very unique. it gives a very fresh flavor.

if they're good chefs,they don't really do nothing different. well, it's true. and the reason whyi say that, it's all again in theso-called mise en place. the mise en place,i'll do this now if i wanted two proportions. but if you do it in big cruiseships or big operations, like when i worked at theatlantis or at the venetian,

we would still do thesame kind of food. you just multiply it. and everything is larger. so we don't have one pan. we have a pot whereyou can climb into and you can do 600 piecesof fish at the same time. or we have these ovens inthese big operations where i can cook 600 chickenbreasts in about 15 minutes. and that's just one oven.

and you have 10 all linedup next to each other. so it's a very different thing. but it's still the same potato. it's still the same beet. it's still the same fish. it doesn't matter. it's all coming down tothe preparation time. how you do it andwhen you do it. please don't be shy.

help yourself. audience: thank you. georg paulussen: i havesome wild strawberries here. and i'm not going to put thestrawberries in the sauce. i'd like you to justtaste the strawberries. and so i'm going to putthem on the garnish. they taste very different. very unique. they have a little wild flavor,but they're extremely sweet.

and they taste likestrawberries the way they used to taste40, 50 years ago when it wasn't socommercialized. and when you wouldgo in a field and you would pick yourown strawberries. and all that stuff. this is really the old style. 100% organic. really a delicious flavor.

so i'd like you to taste these. these ones here arenot bad strawberries, but these are thestrawberries you buy in a regular supermarket. and what we'redoing today, we're going to makespaghetti ice cream. now is when you'resupposed to say, ooh. we're there now. hello.

so i got some honey. honey for the honey. and maple syrup. let's put some more in there. and put some powderedsugar in there. powdered sugar's good. sugar's good for the nerves. especially chefs, theyneed a lot of sugar. they have a lot of nerves.

honey. honey is good. and some booze. yeah, of course. georg paulussen: so thisone is a magic wand. maybe some of youhave it at home. but if you don'thave it at home, you just put it ina regular blender, or you chop it up byhand or something.

and you're just making afresh strawberry sauce. now as i was saying before,it's all about fresh food. fresh and simple and fast. there's no cooking involved. all natural ingredients. that's it. fresh strawberry sauce. so now you want to know howwe make spaghetti ice cream. spaghetti ice cream.

what do we need for spaghetti? we need a good tomato sauce. here's our tomato sauce. we need a good parmesan cheese. parmesan cheese are gratedhazelnuts and walnuts. that's our parmesan cheese. then we need, ofcourse, ice cream. and we need whipped cream. the world i comefrom a good ice cream

doesn't exist withoutsome whipped cream. what's cool withthe whipped cream, it has cinnamon and a littlebit of vanilla sugar in there. and then, you can buy thesein any house ware store. these are potato ricers. they don't cost much. they maybe cost, i don'tknow, $15 or something. say, ooh. ice cream spaghetti.

so you squeezed that out. and what's really cool makingspaghetti ice cream like this, is that even though it'sstill just vanilla ice cream-- there's nothingspecial about it. that because you put inthere, it's very fluffy. it tastes differentbecause of that alone. you have air in it. and it's going tomelt relatively fast. and now we're going to putour beautiful delicious tomato

sauce on there. mm. put a couple of chopped nuts,which is parmesan cheese. and then take a few of thesestrawberries around there. very simple food for home. if you want to make itspecial, cut the green off. i leave the green on. i need rough edge. i'm a chef.

i need some good stuff. basically very easy to do. very quickly to do. and i'm going to do the samething for you now over there. i'm going to make somespaghetti ice cream. and you can do it any other way. if? you don't like strawberries,either raspberry, or if you do it at a children'sparty, you use blackberries.

you can do all differentkinds of flavors and have the creativityof your guests or of your kids comeup what is the sauce. if it's a blackberry, youmake a black ink fish sauce, spaghetti, and stuff like that. it's really cool. it's a great interactionwith your kids. georg paulussen: strawberries,maple syrup, honey, and powdered sugar.

and a little bit of that. so if the party'sonly for you guys and you like to spruce it up,you put a little bit of rum in there, or somethingelse, what makes you smile. and everything's good. let me make some ice creamand you guys come forward. and we'll be done. ok, folks. i hope you had fun.

and i'll see youagain up the road. 6,000 miles orsomething like that.