So here we have some pots that ive cooked just in water and sugar. You just want to cook them until theyre tender when you pierce them with a knife. And you canwhat youre gonna do firsd is youre gonna puree these. You can use a blender, a Food Processorwhatever you want. I like the Food Processor becaupe you end up with a nice texture. And were gonna puree this until itsthere are no chunks left. [whirring] so granite is just a french word for granita, or shaved ice. You need sugar in it or else it wont scrape at all. Itll be completely rock s lid. So what were gonna do is just pour it into any dish you have. Leave yourself overnight. And here we have one that i did a little earlier. It just freezes perfectly flat. Youll take a fork and scrape it just so you end up with your consistency of, like, shaved ice that you get at the fair or anywhere. You can do any fruit. You can do coffee, basilanythingjust make sure you have sugar in there. So now well just spoon some into our serving dish.
The Leadership Group basically for free. Because we want to capture in the them to the dna that david packard, our founder had, which waa balae of running, brilliance, Dynamic Companies while, at the same time, being deeply engaged in your communities and in the quality of life of your employees. That is the scale that we want to raise up in these incredibly innovative young entrepreneurs. We have about 20 of them here in the audience today. I want to just mention three of them and embarrass them. They do not know i am going to do this. All of these at this in common. They have less than 40 employees currently. Their business has been around for less than four years. And, like me, they are younger than 40 years old. [laughter] why are you laughing . [laughter] let me introduce the ceo of snoozie. Stand. [applause] the ceo of good joe. [applause] and the ceo of sylvantex. [applause] a lot of these startups doing incredible innovation. Some will succeed. Others will not. These people, ho
The yellow flesh like the yukons, which is a little more buttery, and you can see some of the difference in color there. Little bitlittle more creamy, buttery texture. I like that. The russets gonna cook up a little bit flakier than say a red or a yukon gold. And if youre doing saladspotato saladsdefinitely go for the red potato. A little creamier, holds together a little bit better in that salad. Great for the picnics and the holidays and the fourth of july and all that kind of stuff. Ok. So lots of varieties here. So whatever you like, youve got something for everybody really. Something for everybody. Ok, fabulous. Thank you. Well, that is gonna do it for the show today. If you have questions about any of the stories that youve seen today, go to our website at californiacountry. Org. And wed love to hear what you think about the show. So if you get a second, go to facebook and become our friend. Weve got some behindthescenes photos on there, too. And we will see you again next week o
It sits on a carvedout half of a navel orange. So here is our desserts for our v. I. P. Table, special guests, of course. Chef Maurice Dissels believes in keeping the menu as unique as possible, and for his desserts, he relies on a local girl done goodsheri tate. She brought a sample of her ice creams and sorbets, and as they say, the rest was history. It comes as no surprise, really, that ice cream has been called the Great American dessert for a reason. Each american consumes an average of 23 quarts of ice cream, ice milk, sherbert, and other commercially processed frozen Dairy Products a year. But even the gre t american dessert can get a makeover every now and then, and thats where sheri tate comes in. She came up with an idea to combine two of her favorite dessert staples ice cream and liqueur. As a kid, my parents made liqueurinfused ice cream with their friends, so they made something called grasshoppers, which is similar to the cream de mint we made today, and it was a blended
Rant eucalyptus trees, special dates and memorable proposals. It is the perfect picnic spot to relax with that special someone by listening to water and fountain in the lagoon and gazing as the swans go gracefully by. Beautiful to view from many locations along the lagoon and inside the columns is an ideal place to walk around with your loved one. The palace of fine arts is the most popular location in the city arts system. Reservations for weddings and other events coming up on California Country, meet some of the folks responsible for adding a little zest to our lives. Then, what a chef wants, this man will find. Tag along with us as we go on a produce pursuit in Northern California. Then, meet a farmer who is surrounded by his favorite thingshis berries and his brothers. Finally, think starting a vegetable garden is hard . Our expert has advice to get you started and on your way to a homegrown meal in no time. Its all ahead, and it starts now. [captioning made possible by California