Marissa Guggiana

I cannot keep my weigIsha Kingerht from creeping back up every holiday season.  You don't think it has anything to do with Egg Nog, do you?  I've been consuming it daily, strictly for medicinal purposes, since just before Thanksgiving?  Who would have guessed that in only four ounces there are 17 grams of fat and nine of them are saturated.  Luckily, they stop stocking it just after Christmas (if I survive that long).

I need company in the expanding waist line department so we're bringing more holiday delights to you on this week's Great Taste. In the Hy-Vee Club Room kitchen, Isha Kinger, notable raw food chef, will work her healthy magic.  If you want to create along with Isha during the show, she has kindly supplied the recipes needed for two sweet treats.  (I wonder how the Nut Nog compares to the Egg Nog?)

Click "Read more" below for the nut nog recipe & more...

GREAT TOff the Menu coverASTE INTERVIEW WITH MARISSA GUGGIANA [originally broadcast in October 2011]

How about this for a gig?  Travel around the USA interviewing chefs about their favorite foods, tools, music, etc. and sharing staff meals with the owners, chefs, and the rest of the restaurant's crew in preparation for writing a book that includes recipes for those dishes.  That's what Marissa Guggiana did and her latest cookbook, Off the Menu-Staff Meals from America's Top Restaurants, is the result.  The book recently won the 2012 Independent Publishers award in the Cookbook Category.

  • Wed
    Oct 12
    7:00 pm -
    8:00 pm
  • Fri
    Oct 14
    7:00 am -
    8:00 am

OFF THE MENU-an Interview with Marissa Guggiana

Staff MealHow about this for a gig?  Travel arOff the Menuound the USA interviewing chefs about their favorite foods, tools, music, etc. and sharing staff meals with the owners, chefs, and the rest of the restaurant's crew in preparation for writing a book that includes recipes for those dishes.  That's what Marissa Guggiana did and her latest cookbook, Off the Menu-Staff Meals from America's Top Restaurants, is the result.

The book showcases her visits to 51 restaurants through more than 80 recipes.  Each restaurant is profiled along with its owners and chefs.  One of the most interesting sections in each profile is the Escoffier Questionnaire.  "The Escoffier Questionnaire," Marissa wrote, "was inspired by my conversations with chefs from across the United States... Like the more famous–currently–Proust Questionnaire, the questions are designed to elicit short responses that are long on meaning."