Behind-the-Scenes Catering Tips + A Beef Noodle Dinner | Our Best Home Cooking Bites of the Week
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What is the simple chef trick that turns a basic fish dinner into a restaurant‑quality dish?
Welcome to Food Friends, a podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship.
Hi, I'm Sonia. And I'm Carrie. We met in Los Angeles over 15 years ago as personal chefs and haven't stopped talking about food since. We're so glad you're here. Hi Sonia. Hi, Carrie. Sonia, what was your best bite this week?
Carrie, my best bite this week was really special. I had this kind of interesting opportunity. I'm so excited to talk to you about. You know this chef, I've talked about him before. He's a huge mentor to me. His name is Corey Schreiber. He's probably the reason I became a chef. So he used to have a restaurant in Portland called Wildwood. He got a James Beard Award for his chefing there.
I remember that. It's the story of you working there. It was such a beautiful moment. It just reminds me of what it's like when you really taste food for the first time and it really changes you.
It really changed me to work in that restaurant. He was doing farm to table when that word wasn't even being used. And you know, they would bring in whole animals and butcher them in the kitchen and Mushroom foragers would come to the kitchen door to sell mushrooms. I didn't know those things existed at that time. Anyway, I barely knew him when I worked there because I was front of house. He was the executive chef. Right. But many years later, I ran into him.
How did Sonia’s mentor Corey Schreiber influence her cooking philosophy?
We were on the same flight. And long story short, we've become friends, which has just been such a gift to me. And so he was asked to be part of this fundraiser dinner at a vineyard here in Oregon. again about an hour outside of town with two other legendary Pacific Northwest chefs. All three of them have since retired from restaurants. They're each very special. And he was telling me about the event. It was gonna be an 80-person event. And I go, Oh, do you have anyone helping you with this? And he goes, No. And I was like, Do you need an assistant? And he was like, Oh, actually, that would be great. I was like, I don't know if I have the skills. I am not a classically trained French chef. It's a little bit different when people are chef chefs and you're like,
Oh, can I be helpful? No, but I want to stop you there because I've also assisted other chefs, especially after I had Mac. I had a friend who just catered all these huge parties. And he would say, like, Oh, do you want to come work on my crew? And I would always go because it's just so fun to work in a kitchen. And as a personal chef and as home cooks, you're like the boss of your kitchen. And it's so nice to sometimes go and have someone just boss.
That was just what I was gonna say. Part of my volunteer is the idea of having a day where I'm working and I don't have to think. Yes. I'm just being told what to do.
What you're told to do in the kitchen, it really is almost the most pure version of cooking. Just getting to go and cook and not even have to visualize it or grocery shop or do any of these other things. What a gift.
It was I was so thrilled to be an assistant. Again, I was like, this feels like a day off for my regular life.
Yeah, but I get I'm guessing it also inspired you. It injects your food life with so much inspiration.
Yeah, I've only ever gained from volunteering for these kinds of things. And truly like volunteering because this was a fundraiser to help agricultural workers get medical insurance. It's an amazing cause. And I was like, I just want to help out with this. And I just feel like you always get the most out of those kinds of things. And I what I didn't expect was to have some real take home lessons for the home kitchen because these were chefy chefs making chefy places. plates of food, incredible dishes.
Yeah, but we can all learn from that high level of cooking. There's always a way to translate that to a home kitchen.
And I especially think with someone like Chef Corey, and actually I have the his cookbook, The Wildwood Cookbook, but one of his best cookbooks is this rustic dessert cookbook, which I'll also link. So, what he made that it was my best bite of the week, and something I will be recreating, is he made this incredible halibut dish.
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Chapters
7 chapters
1
What is the simple chef trick that turns a basic fish dinner into a restaurant‑quality dish?
0:01–1:20
2
How did Sonia’s mentor Corey Schreiber influence her cooking philosophy?
1:20–4:11
3
What’s the step‑by‑step method for brushing halibut with crème fraîche and saffron?
4:11–7:03
4
How can you recreate Chef Corey’s arancini using sushi rice and nettle‑infused filling?
7:03–10:37
5
What’s the process for making a rich oxtail broth and using the meat as a blank‑canvas protein?
10:37–13:52
6
How do you turn the oxtail broth into a hearty beef noodle bowl with kale and scallions?
13:52–15:32
7
How can caramelized onions and leftover broth be transformed into French‑onion crostini?
15:32–15:33
Speakers
1 identifiedMore from Food Friends: Home Cooking Made Easy
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