Boy, am I glad it's Friday. It's been a busy week here at One Bite Productions. I've been putting my mind to work with ideas for new cookbooks, summer boot camp activities and gearing up for Essence. WOW, I just realized Essence is right around the corner! I'm headed out to Atlanta on Monday for a week to work on One Bite Catering business. Busy is great, I feel blessed to be doing things I love.
I hope everyone has an amazing and safe weekend. Here's a little recipe for the grill this weekend.
-G. Garvin
GRILLED BLACK PEPPER & SEA SALT-CRUSTED COWBOY RIBEYE STEAK
(Dining In Pg: 142)
2 Cups-Olive Oil
2 Cups-A-1 Steak Sauce
2 Large Onions, coarsely chopped
1 Bunch of fresh rosemary sprigs
10 Cloves of garlic, smashed
2-18oz. beef ribeye steaks
1/4 Cup-Sea salt
1/4 Cup-Coarsely ground black pepper
Instructions:
1. For the marinade, in a large bowl combine with the oil, steak sauce, onions, rosemary, thyme and garlic.
2. Place the steaks in a reasonable bag set in a shallow bowl. Pour marinade over the steaks. Seal bag. Marinate in the refrigerator for 24 hrs, turning occasionally.
3. Drain steaks; discard the marinade. Generously season the steaks with the sea salt and the coarse black pepper.
4. Preheat a grill. Place steaks on the rack of an uncovered grill directly over medium coals. Grill for 15-19 minutes for medium-rare (145 F) or 18-23 minutes for medium (160 F), turning once.
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CHANGING THE WORLD ONE BITE AT A TIME
G. Garvin
Books
Spices
Bio
Acclaimed chef, cookbook author and host Gerry Garvin (a.k.a. G. Garvin) is most widely known for his television series, Turn Up the Heat with G. Garvin, now in its fifth season on TV One. The show’s increasing popularity earned the talented artist a second series on the same network entitled G. Garvin: The Road Tour, which premiered in 2007 and is currently in its second season.
Garvin is also a notable author. His first cookbook, Turn Up the Heat with G. Garvin (Meredith Books) debuted in October 2006. Its widespread success quickly prompted a second printing and won an American Literacy Award. It was also chosen as a participant in the 2006 Library of Congress National Book Festival. Garvin’s highly anticipated sophomore effort, Make it Super Simple with G. Garvin, a collection of recipes for super simple, healthful and delectable dishes, was released in February 2008. Garvin’s third cookbook, aptly titled, Dining In, releases on October 7, 2008 and features all new, fine dining recipes that will provide even the most inexperienced cooks with recipes to create the most impressive gourmet meals in their own homes.
Garvin has mastered offering a “one-size-fits-all” approach to cooking- sophisticated simplicity- proving that even the most basic cooking palate can create the most flavorful of dishes. Ever the entrepreneur, Garvin has developed his own line of spices, called G. Garvin Spices, and is currently working on national distribution.
To further make an indelible mark on culinary history, Garvin is working passionately on opening a culinary camp in Chicago in 2009. The camp will cater to young adults and will offer an experiential education in hospitality and restaurant operations management, as well as culinary arts. Through this effort, he hopes to aid in breaking down the diversity barriers within not only the cooking industry, but the silos to which chefs of color are often kept – categorized more often by race than profession. Also in 2009, we can expect the release of his memoir, “The Making of A Chef.”
Beyond possessing business and cooking savvy, Garvin also holds a deep commitment to giving back. Raised by a single mother, and victim of domestic violence, he has been a continued supporter of the Jenesse Center, the oldest domestic violence intervention program in South Los Angeles. He has also become involved with Second Harvest, the nation’s largest charitable hunger relief organization, through ongoing partnerships with iconic brands such as Kraft and Tyson.
Garvin’s popular success as chef, author, entrepreneur, and television host, did not happen overnight. The Atlanta native began building his culinary repertoire during childhood. His earliest experience came with cutting and peeling vegetables alongside his mother in the kitchen of Atlanta’s Jewish Home for the Aging.
Being raised by a single mother and surrounded by four sisters, the determined 13 year-old Garvin traded after-school football practice for a job at The Old Vinings Inn in Atlanta, soaping dishes while soaking up the inner workings of a high-end kitchen operation. Two years later, he became the youngest cook at the downtown Ritz-Carlton, where he held summer and academic year positions.
Garvin moved to the West Coast for the first time in 1988 to open the Ritz-Carlton’s Rancho Mirage resort in Palm Springs. Soon after, at the age of 20, he moved to Europe to further his informal culinary training and serve as an apprentice to Jean Pierre Maharebacha. There, he gained a wide range of on-the-job experience, taking kitchen positions in Paris, Hamburg, and Warsaw, documenting everything he learned. After nearly two years, he returned to Atlanta to become sous chef of the award-winning Italian restaurant, Veni, Vidi, Vici. However, the lure of the West Coast drew him back- this time to Los Angeles.
During the 1990s, he served as executive chef at Morton’s, where he orchestrated dinner for the 2nd Annual Vanity Fair Oscar fete, as well as a lavish banquet for the late Israeli Prime Minister Yitzhak Rabin. The opportunity to do “really good food” led him to the former Hollywood watering hole Kass Bah, where he shaped a creative menu appealing to serious gourmets and show-biz partiers alike. A year later, he became executive chef at the restaurant Reign, which became an instant smash and earned Garvin his then-best reviews and highest salary.
Yearning for both business and creative success with food, he left Reign to independently cater high-profile events, including two exclusive dinners for President Clinton, a private brunch for Senator Hillary Clinton and other notable clients. After two years, he teamed with a catering client to open a restaurant. In fall of 2001, G. Garvin’s opened to critical acclaim, then expanding two years later to more than double its size.
Plans for a series of cooking DVDs brought him to the attention of TV One in early 2004, where his sophisticated simplicity and infectious enthusiasm seemed perfect for a new network looking to bring a broad range of lifestyle programming and entertainment to the tremendously underserved African-American audience. It was then the idea of Turn Up the Heat with G. Garvin, came to fruition.
3 comments:
That was the one, G. I love steak on the grill, and this is a recipe I will use on the regular.
love your boot camp movement. was wondering if you ever considered the same for children. happened to see you on the monique show and you mentioned how early you started. might be a good thing for the young-younguns. just a thought...
peace, love, & discipline
t
Mr G. the girls and I watch your show your show not the one on the road, after seeing the show on the road is so so so some of them. What with hands with all the rings on there hand. I watch to day show 9/02/2010. And those long nasty long nails. You don't wear raings on you hand when you are mixing stuff. To day I almost thoug up looking at those nasty nails. When us girls get togather on the weekend we pick a dish that you did on your show not no the road. And we make it. one of them have those nasty nail to but we want let her mix any thing, she do it at home it oki becaquse she'll be the one to eat it not us other girls.
THE GIRLS
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