Michelin Starred Magic at Home: Interview with Chef Trevor Teich of Astor Club Chicago

We’re stepping behind the scenes of a private Chef’s Table experience with Michelin-starred Chef Trevor Teich of Chicago’s Astor Club and then bringing that same spirit of refinement, creativity, and care into our own kitchens.

You’ll hear from Chef Trevor himself, and we’ll share four of his inspired recipes adapted for home cooks: an elegant Lobster Pot Pie, bright Citrus Marshmallows for elevated s’mores, Brown Butter Financiers and Pistachio Orange Caramels.

Visit the Gloria Goodtaste's website to view the full stories and available recipes highlighted in this podcast with pictures and additional info to further enjoy this episode.  Go to: https://www.gloriagoodtaste.com

Transcript

SPEAKER_00 0:11

Welcome to Food for Body, Mind, and Spirit. I'm Gloria Goodtaste, the co-host of this podcast.

SPEAKER_04 0:18

And I'm Tech Town, the tech explainer and chief taster of all the recipes that we find on our way to the kitchen.

SPEAKER_00 0:27

Well, in today's episode, Michelin Magic Meets Home Cooking. We're stepping up the scenes into a private chef table experience with Michelin star Jeff Trevor Tysh of Chicago's Astro Club. And then bringing that same spirit of refinement, creativity, and care right into our own kitchen.

SPEAKER_04 0:54

You'll hear from Chef Trevor himself in just a moment. And later we'll share four of his inspired recipes that we adapted and tested at home. An elegant lobster pot pie, bright citrus marshmallows for elevated tomorrow, brown butter finesse, and pistachio orange caramel.

SPEAKER_00 1:16

Well these recipes nourish more than the body. They invite us to slow down, savor, and share something truly special. Well, Michelin starred in 2022 for his restaurant Claudia. Chef Trevor Tush is known for blending modern techniques and classic French foundations and personal storytelling. I love that part of it. And Aster Club, his chef's table menu offers refined, ever-evolving experience that pairs inventive dishes with carefully selected wines and rare spirits.

SPEAKER_04 2:03

And let's talk a little bit about the Aster Club in Chicago.

SPEAKER_00 2:06

Okay, let's hear about it.

SPEAKER_04 2:07

An unparalleled, an intimate dining experience away, too. If you go to the Aster Club. However, it's a private members' club.

SPEAKER_00 2:16

Uh-oh.

SPEAKER_04 2:24

When it was there 15, 20 years ago. The Chef Table. Hosted by Michelin Star Chef Trevor Kitch. This exclusive experience celebrate the culinary art. Unforgettable. The first time ever you connect this experience to our new Chef Table membership. Chef Trevor Kit. Order of a Michelin star in 2022. Decades of culinary artistry. It's chef table video with modern techniques. With classic influences and showing every dinner, it's unique. It's not just a meal. It's a journey through the height of culinary artistry. With expect expertly created white berries and rare spirits to make.

SPEAKER_00 3:21

That's pretty good, Tom. You've let us know a lot about the astro club.

SPEAKER_04 3:26

And if you're a good girl, I'll take you there too.

SPEAKER_00 3:29

I love that. All right. I'd love to go there. I I understand that this place is absolutely beautiful when you go inside. It's elegant.

SPEAKER_04 3:42

It's beyond elegant.

SPEAKER_00 3:43

It's beyond elegant. It's upscale. It's beyond elegant. But folks, in order to go there, you have to be a member. However, Chef Trevor has the exception. There will be ten lucky people that can go to a special dinner there.

SPEAKER_04 4:01

Called a chef's table.

SPEAKER_00 4:03

Right. And I understand that they specialize, especially he loves seafood. So he'll make a lot of seafood dishes too.

SPEAKER_04 4:14

With a Japanese twist. Most things are with a Japanese twist.

SPEAKER_00 4:18

A lot of them. But they all have something unique about them. Whatever he is creating is going to have a real flair of creativity to it. So it is an exquisite experience. And you are right, it's something that some of the uh people in Washington probably love to go to. So when they're coming to Chicago.

SPEAKER_01 4:44

Right.

SPEAKER_00 4:44

If they can get a reservation to be one of the ten people when we were at the uh Charlie Trotter's guest chef dinner honoring James Spear's legacy, didn't we? Because he was there and he was cooking at that particular time.

SPEAKER_04 5:01

There we sampled uh a muse of watermelon and tuna tartare and mushroom puff that was made by Chef Fred Money. And also pan-roasted squab with ratatouille, basil corgette puree, red pepper cream, and egg black. There we are. And also lobster taramushi with fresh butter paired with buckwheat focaccia and yuzu tekarashi brioche by Chef Alan Remo. What a meal to be enjoyed.

SPEAKER_00 5:32

And that was because there were what, I believe four?

SPEAKER_04 5:36

Right.

SPEAKER_00 5:37

Four different chefs that were cooking there. All of them were very talented people. Very talented chefs. So we were very, very fortunate to be able to sample many things up on the different chefs.

SPEAKER_04 5:52

And that was basically an eight-course meal. And we were able to go into the kitchen.

SPEAKER_00 5:56

I love that.

SPEAKER_04 5:57

And we met the chefs, each one of them.

SPEAKER_00 5:59

I did, I did. And I loved going in there, especially when I met Chef Trevor. I actually saw him in action. And I'm going like, oh, that's so exciting. I didn't, you know, I don't know how they can manage all those little things that they put on the show. They have a software. And it works. You know, I love the idea of the creativity that he has that seems to be bound around with storytelling. So his dishes seem to reflect that idea that there's a story behind them. And I I think that to me has been really something that was wonderful. Well, it was an evening of pure inspiration, you know. And he was kind enough to share several recipes with us. And we're we were delighted to test and adapt them for home cut because some of them use some ingredients that you might not have at home. So what we decided to do was to take a good look at the recipes. Take what we could take, all the Michelin magic that it had and put it in some of our home recipes for you.

SPEAKER_04 7:21

So we had to downsize some of the recipes to make them doable for people of two to four people rather than 100 dishes.

SPEAKER_00 7:30

But we are very, very grateful that Jeff Trevor came and he wanted to share the ideas with all of you out there.

SPEAKER_04 7:41

And now let's hear from the chef himself. I'm gonna telephone with Chef Trevor Tetch, Michelin Star Chef, best known for his fine dining work at Restaurant Claudia, and now executive chef at the Aster Club in Chicago.

SPEAKER_00 7:56

It is wonderful talking to you today.

SPEAKER_03 8:00

It's wonderful to talk to both of you.

SPEAKER_00 8:02

Okay. Well, we're gonna start by asking you a little bit about what experiences you've had in Chicago when you were growing up.

SPEAKER_03 8:12

Yeah, well, I think that like a very memorable experience for me was um, you know, when I was a little kid with my brother, my parents would uh take us out to their date night, and we had we had no choice but to behave. And uh usually the restaurant that we would go to was the Cape Cod room at the Drake Hotel. And that was one of the first exposures I had to kind of a frighten or dusting situation. Uh very obviously historic um hotel here uh in Chicago. And um the Cape Cod room was around for for a very long time uh before it eventually did closed. But um, you know, in the in the 80s, in the late 80s is kind of you know my five memory of it, um it was still serving uh a lot of French uh cuisine. Um so I think that's where my uh love of kind of shellfish and rich French sauces came, and then you know, uh I got a little older and uh we would go and my dad would beg me not to get the most expensive thing on the menu.

SPEAKER_00 9:27

I can understand that. Okay. Well, who taught you that food was just a way of caring for people and showing love?

SPEAKER_03 9:36

Well, that was my that was my mom, Claudia. That's why I eventually ended up naming uh a restaurant off after her. And um she always went out of her way to, you know, she was the party planner, she was the person to do all the logistics of uh, you know, kind of the the household and make make sure things that kind of always went the way they were supposed to go.

unknown 10:04

And she was she was a great cook. And um she is a great cook. Um but um she was great at at just making a party.

SPEAKER_03 10:13

And um I think she's taught me that you know having uh it's it's more than just serving people food, it's it's making sure people are comfortable. And um that's why as a chef now I'm always thinking about um that you know kitchen and service kitchen and service goes hand in hand.

SPEAKER_00 10:33

It does, really. Well, now you also went to a culinary school in Chicago. Is that where you learned your f first culinary skills, that professional skills?

SPEAKER_03 10:43

Uh somewhat. I simultaneously went to culinary school here in Chicago at Le Courton Blue, which is now closed for many years. Um but I at the same time knocked on the back door of a restaurant called L2O that was in the Belgian Stratford Hotel in Lincoln Park. And um I just knocked on the back door. I saw an uh episode of Anthony Bourdain where he went to Chicago and he visited this restaurant, and I said, wow, that looks like an amazing restaurant. I want to see if I can knock on the back door and work for free. Uh and they said they said yes, and that was kind of my first job. Well, not not kind of. It was my first job uh in the culinary industry. And um a year later, they uh received three Michelin stars in the first ever Chicago Michelin guide.

SPEAKER_00 11:34

Wow, that really made you happy, I mean.

SPEAKER_03 11:38

It was it was uh a great entry into the profession.

SPEAKER_00 11:43

Well, now you worked at some of the most demanding kitchens in the country, didn't you? What are some of the other places you worked at?

SPEAKER_03 11:51

Um well here in Chicago, I worked at um Acadia uh that was in the South Loop, and the chef was Ryan McCaskey. And um that went on to get uh two Michelin stars, one while I was there, and it was Maine-inspired food. Um that kind of rose up in the ranks there. Uh I took my own pop-up, also called Claudia, and spent some time cultivating my own cuisine and um two-star review in Chicago Tribune. Um and so that was kind of set set set my appetite was so to speak to kind of pursue my own stuff. After not being able to open my own question, I took another detour to Las Vegas where I worked for Pierre Gagnier at the Oriental Hotel. Pierre Gagner is a most famous chef. And um uh then also in Vegas worked for Daniel Hume, who opened up uh the Nomad that was uh patched to the park MGM. And of course, Daniel Hume uh still owns and runs Eleven Madison Park uh in uh New York uh at one time one of the world's best restaurants.

SPEAKER_00 13:18

Uh-huh. And now when you had Claudia, I understand you even earned a Michelin star there in 2022, right?

SPEAKER_03 13:26

That's correct. That was after I returned from Vegas, I resumed the pop-up Claudia. Um got a great review from the Chicago Tribune a couple months after doing that, and then it was kind of right in time for a global pandemic. So I had to shut that down. Then we opened the restaurant, Claudia, towards you know, the middle to tail end of uh the pandemic. But despite that uh very uh you know hard circumstances, we did, yes, earn a Michelin star in the middle of all that.

SPEAKER_00 14:08

So fantastic.

SPEAKER_03 14:10

Very, very proud of that considering the circumstances.

SPEAKER_00 14:14

Now in 2024, you took over as executive chef of the Aster Club, which is a social club in the Gold Coast, right? What type of menu do you have there? What would you classify it as?

SPEAKER_03 14:29

Well, it's a private members club that has a couple different aspects to it. So originally built in 1964 as Maxime's de Paris Chicago, uh, which is a sister restaurant to Maxime's de Paris, which is still open in France, Paris. Uh it earned, I think, five mobile stars when Forbes was mobile. Uh, it was out of Chicago, and it was a place where people like Audrey Hepper and Frank Sinatra, the Beatles would hang out. In fact, John Lennon and the Beatles uh gave an interview at the top of the stairwell in the foyer where people claimed that they were more famous than Jesus, and that got up in quite a bit of trouble, actually, at the time. Uh, it then was handed over to the city of Chicago by the son of uh the people who opened it up on the Chicago bought it from him uh for a dollar, it turned into a venue, and then kind of years later was neglected. And so the owners now found it and restored it to its former glory uh now as a private member's club, which it was the um for the member side uh would be an elevated French steakhouse. And then in addition to that, we have a 10-seat chef table that is open to anyone who would like to come. And it's a 10-seat community table where I'm doing a uh tasting menu similar to what I did at Claudia, but it's seafood focused, kind of hearkening back to my days of L2O, which was also a seafood-focused restaurant, and that opened last year, August, and we were added to the Michelin guide after about, I would say, 19 or 20 dinner services.

SPEAKER_00 16:29

Wow. All right.

SPEAKER_03 16:32

And then also awarded four stars from Forbes.

SPEAKER_00 16:36

Oh my goodness. Well, how would the general public make reservations then?

SPEAKER_03 16:41

Via the internet or yeah, so they can just go to either AstroClub.com and click on the Chef's Table uh menu. They can make reservations through a link on there, or they can go to talk and make reservations through there. Just go to Astro Club. We do the tasting menu on Thursdays and Fridays, and it's about eight to ten courses. Um, so it is about a three-hour experience all in. We have um a number of different beverage uh pairings you can do or by the class.

SPEAKER_00 17:18

Uh-huh. Well, now I understand though you have like personal storytelling that kind of shapes your approach. Can you give me a little bit more about how that comes to play and when you're cooking?

SPEAKER_03 17:33

Well, I think that like everything that, you know, the fondest memories we have, yeah, when we go out to eat, um, the way I think about it is the first thing you think about is not usually what you're going to eat, uh, unless I think you're a chef like me. But um usually the first thing that we think about is who are we gonna go with? So keep keeping that in mind, I think that um as a hospitalitarian that we have to understand that these people are coming to make memories, and we're there to facilitate that. Uh and if I can add, you know, that personality to the meal from a memory that um I think that I I've had um and it it's coming from a meaningful place, um, then I think that that will kind of have a ripple effect for yes. And I think they'll understand that more than just food on a place. Coming from a genuine place of hospitality, and that could be doing something um just like you know, like my favorite drink is a Negroni. And we were doing a Negroni pre-dessert for a while, or with a mandarin sorbet and some sweet gelet with uh a uh party foam on top, so kind of a deep constructed cocktail. And so why are we doing this? Because that's one of my favorite drinks. Hopefully, it's one of yours. Um, you know, so always uh a why behind the what, um more than just I think it tastes good. And then also the the other part of that is is you know, I think that we could put out the best plate of food in the world, but without letting our guests know who are coming into our doors um and that and not letting them know, you know, where are we getting these ingredients, why are we using these ingredients, what what what is special about this and why we want to share it with you is I think uh what makes uh uh come up for echelon dining experience um relatable and understandable. And um, you know, I think we also just have to be good communicators in the hospitality industry of why we why we do what we do.

SPEAKER_00 20:03

Well, I know that you have an outstanding kind of dish that you make called snails in the woods, right? And can you share the childhood memory that's behind that dish?

SPEAKER_03 20:17

Yeah, so my brother and I, Theodore, growing up in the northern suburbs of Chicago, we would uh play in the forest preserve a lot, and uh Tad, which is his nickname, would be uh kind of the culprit of bringing back lightning bugs and crickets and things like that to terrorize my mom Claudio with. And um, so I kind of turned it into an edible memory and uh sales in the woods. So that was the that was the dish that was on the menu. Um it's it's it's taking a break right now, but we'll probably be back in the wintertime. Um and it's an edible truffle soil with a uh cedar uh pure um black truffle um tree range made out of splitting tweetable um brays and support flooded escargot that we get from a husband life team um in Long Island called teamic escargot. They're the only people doing um escargot in this country, um, and uh it's just great to support people like that. And then, of course, all these edible flowers are very beautiful on the dish, but we also use them to season the dish. So some are sweet and some are floral and some are a little peppery. And um, there's all little, there's even snail caviar on the plate. So it's kind of an edible little tromp through the forest. Um, where you you're gonna get a little surprise here and there.

SPEAKER_00 21:47

It is a real delight. I know that.

unknown 21:50

Okay.

SPEAKER_00 21:51

Um now I wondered because of the way uh the club is with the menu, how do you ever balance uh the classics with basically having the also the menu with the uh up fine dining later.

SPEAKER_03 22:09

Well the fine dining is a different room altogether.

SPEAKER_00 22:13

Oh, okay.

SPEAKER_03 22:14

And then there's a m and that's a ten seat chef table.

SPEAKER_02 22:20

Oh, all right.

SPEAKER_03 22:21

And then there's the member side of the club. So those two menus are not um crossing over in any way.

SPEAKER_00 22:30

Oh okay.

SPEAKER_03 22:31

Um how is that the way the way you handle handle the classics in the member side of things it'll be um you know a pattern um you know um you know we would usually and then produce that you know I use a lot of modern technology um or different techniques to get us to where like a classic um would benefit from it but not changes so much that it's uh unrecognizable.

SPEAKER_00 23:39

Now is there an ingredient that currently is really people are getting excited about have you noticed that well there's an I think that I I don't I personally um whenever I see a trend I run in the opposite direction I don't I don't want to have to deliver an experience that you can get somewhere else I I really try to do my best to make sure it's a point you know um what the between which is which is the two melon it's it's it's like eating a dream.

SPEAKER_03 25:39

And um so I think that you know as I get older I'm able to appreciate that Mother Nature is the true artist.

SPEAKER_02 25:50

Oh that's wonderful.

SPEAKER_03 25:52

We have to respect our farmers and if the best melon I can get is in from Japan then I will I will get that for our guests.

SPEAKER_00 26:00

Oh that is a wonderful thing. I think people would be excited about that. Okay what is really one technique that you can think of that people that are doing home cooks could kind of adopt to kind of elevate their everyday meals so to make their meals special at home what would you suggest to them? Well I would say if you're a home cook I would say you know work on your knife skills making sure that things are cut the same size so they cook um at the same rate and they cook evenly and I would say that also you know season a little bit as you go so you develop layers of flavor um I think that's super important but you know not too much and I think that's like another thing is that we do pretty much the flavor vinegar or a a little a couple squeeze of lemon juice and they put put a dish over over the top and so um those are the couple things I think that you know home cooks could uh play around with oh that's great uh get their dish to the next level I I love those ideas I think that's wonderful what what is your favorite recipe by the way when you were at home what do you like well I'm a I'm a big fan of uh I I make it I make a very good Midwestern meatloaf I'll tell you that you know um I think and then um I do like to make um uh shrimp curry curry um kind of like a and I'm not a I'm not a problem uh making a chicken season you know and as a as a chef I guess trying to get some rubbish trying to get some rubbish you know so now are there any plans are there any plans that you can share with us about the future for you know right now pushing it industry is there's always something new to learn there's always self-improvement there's always um another way to to push the team in a positive direction to achieve a uh a team goal and so right now that's a that's our goal. That's fantastic. Well I know with your philosophy you are going to go really far because people absolutely love that idea of making dinners so special, so shareable, so caring. And I really want to thank you for giving us the time I know how very very busy you are and I really appreciate being able to talk to you today. Thank you.

SPEAKER_03 30:49

I absolutely appreciate it too and it was a pleasure to meet you at that very special Charlie Trotter's dinner. And uh yeah thank you for thank you for taking the time to to reach out.

SPEAKER_00 31:03

Okay thank you wasn't that wonderful hearing Chef Trevor talk about storytelling through food and the care he puts into every plate really stayed with me.

SPEAKER_04 31:16

Absolutely so let's start with the showpiece his Chef's table lobster pot pie.

SPEAKER_00 31:22

Wow inspired by the luxurious lobster bisque style pot pie he serves at Aster Club tender chunks of lobster and perfectly cooked vegetables are enrobed in a deeply flavored cream sauce all crowned with a golden flaky puff pastry lid.

SPEAKER_04 31:46

It is so elegant yet comforting we spent three days full days refining this one at a home recipe. The key is extracting maximum flavor from the lobster shells and treating that cream sauce gently so it never breaks while you're cooking it. The result is pure Michelin magic you can actually make in your own home cushion the sauce was over the top delicious and the first thing we had to look at was actually the size of the lobsters right now we have to clarify one thing though it really won't take them three days to actually make this recipe.

SPEAKER_00 32:30

Right all right it took us three days to perfect the recipe for them to make right okay all right now look thinking about the size how did we solve that Tom well I went looking for lobsters and I found it at Walmart in the frozen food section and they were the perfect size two lobster tails about 12 ounces and with the shells it was perfect for making this dish it was and they gave you very easy directions on the back the package so that you would be able to either bake them or broil them. And they were just about the right size for making three or you probably could do even four servings servings I would think wouldn't you and then after you actually make your lobster you can cut the lobster up and put it inside of the refrigerator and hold it. And then you want to make your sauce and have your sauce made ahead of time. So think about it you could actually make these in let's say sections and then put them all together. So the sauce is not that hard to make it a cream sauce and it has a wonderful flavor to it and you just cook it according to the direction. We didn't have to do too much other than to watch the actual things we were putting inside for flavoring. But the sauce turned out really nice and you could hold that sauce then a little bit until you do the other vegetables. Doing the vegetables itself you pick out whatever vegetables you like we've given you some very easy selections that you could pick from that you actually make the the vegetables and get them somewhat tender. So then you have your vegetables you have your cream sauce and you have the lobster.

SPEAKER_04 34:34

And you're missing one component the puff pastry.

SPEAKER_00 34:37

Okay so you take your bowls and you actually have to put those together make sure you warm them up a little bit so that they're warm but since you're going to be putting them in the oven they're going to warm in the oven a little bit but just layer layer the vegetables in with the cream sauce that you're gonna the vegetables in the cream sauce over it and then of course you do the puff pastry right and in the restaurant they actually make their own puff pastry right and they make it ahead of time. Absolutely but we cheated didn't we right so we purchased our puff pastry yes we cut it the size so it fit the uh thing and we're able to get three cuts out of the uh sheet of uh puff pastry that comes in the package that's right and then we decided that we would just put them right over the five inch bowls that we had and those bowls had to be oven proof and proof and so we just did that since I like to do everything and sprinkle things on it they actually don't put sesame seeds on it but we did the egg wash and then we sprinkled it with sesame seeds and then into the oven it goes right right and guess what that's all so if you're thinking of making it for company you could do all of these sections separately and then put them together that would be easy. If you didn't want to do it that way and wanted to make your puff pastry separately you could just actually make bake the puff pastry have the things and just put the topping on but I kind of liked it with the top thought like that didn't you yes the whole dish was delicious. In fact I ate two of them okay next up something much lighter and playful citrus marshmallow some more oh my we loved those didn't we yes well these light fluffy marshmallows they just burst with fresh citrus flavor from orange and lemon zest and juice a bright homemade take on Chef Trevor's elegant yuzu marshmallow soft pillowy and far superior from anything you can get into the stores now those were actually wonderful things but you could not get any yuzu could you couldn't find any yuzu. That's how come we ended up with orange and lemon because that was a good citrus flavor substitute for the yuzu that we couldn't get so if you could get yuzu in your store you could do use that. Official now things that helped us is we actually had a silicone pan.

SPEAKER_04 37:37

Right or rub it with oil we use avocado oil and then when we put the whole thing together I'm thinking is this going to work and all you do is put it on the side so it really wasn't hard.

SPEAKER_00 37:55

You put it right out on the side and then the next morning you get up and you can see and touch it and see if it worked and guess what it did. It was beautiful it was beautiful and then you had to dust it with confectionary sugar absolutely and that is an absolute key anything that you do put the confectionary sugar on it and that will be it you will be able to handle them. And of course looking at them what would you think you'd want to make with a marshmallow I think s'moors are right in the uh target zone.

SPEAKER_04 38:33

I think you're absolutely so we've made an elevated s'mores oh elevated with the great tasting uh marshmallow uh flesh citrus marshmallows they were so good I couldn't believe how delicious they were we've purchased Giardeli chocolate because it melts well it didn't put two squares of Giardelli on a on a uh on a uh graham cracker and put it in a microwave for a few seconds to melt the chocolate and then we took a square of the marsh citrus marshmallow and placed it on top just on top with the whole thing.

SPEAKER_00 39:10

So you had the hot chocolate with the marshmallow on top and the marshmallow is nice and soft and pillowy so it's not rubbery. Forgiving and very very forgiving and you put the whole thing together and of course the chocolate is melting out all over your hands. It was wonderful.

SPEAKER_04 39:29

We used uh just a quick moment in the oven and they melt really easy. Instant nostalgia with a fine refined twist elegant texture not anything like the rubbery texture in a bag on a supermarket nothing far from it nothing nothing and the taste was out of this world.

SPEAKER_00 39:46

It's whimsy and wonder in every bite that we took that's like a recipe I want to make again right you know I I even think you could bake them with lemon lime might be fun. You know lime goes really good with chocolate.

SPEAKER_04 40:03

We could make some more today then we moved on to brown butter financiers those classic Frenchie almond cakes moist tender crumb with that irresistible nutty flavor from brown butter. Chef Trevor's version adds a touch of olive oil for a contemporary brightness while still honoring the traditional technique.

SPEAKER_00 40:26

Well historically these became popular in the 19th century Paris near the stock exchange. Their rectangular shape reminded people of gold bars ours came out with crispy golden edges and soft centers perfect with afternoon tea or as a little elegant bite after dinner and you could make them also in the mini muffin pants which we show in the picture on the web.

SPEAKER_04 41:00

And finally we move on to pistachio orange caramels one of Chef Trevor's favorites originally made for his mother Claudia who loved them well it's a touch of bright orange that combines with crunchy toasted pistachio and soft chewy caramel buttery nutty and finished with oh yes sea salt sophisticated yet oh so comforting these are wonderful for gifting we wrapped them in candy bags with a bow to make them super special or you can add them to a dessert board. We made a big batch and they disappeared fast. I love them and I must confess I was one of the midnight bandits.

SPEAKER_00 41:46

I wondered what happened to those caramels I was blaming everybody else in the family. Well anyway proof that the most memorable recipes often carry a story of family and care.

SPEAKER_04 42:05

From the private chef's table at the Aster Club to our own kitchen counter these recipes show the Michelin level magic isn't only an exclusive dining room it's all about our intentions to make our tables wonderful.

SPEAKER_00 42:20

And it gives you the quality ingredients and sharing something beautiful with the people that you love. Body, mind and spirit all nourish together well thank you everybody for joining us on Food for Body Mind and Spirit remember always put a little good taste in your life