I visited Macau last March with the executive chefs from PF Changs China Bistro. They were a lively bunch of fun loving people (that's why I love hanging out with chefs!) that you'll hear noisily in the background of these videos. Chef Antonio Coelho, better known as "Toni" and as well-known in his own country as Emilio is here, is a great showman. He prepared (rather lengthily) a delicious crepes suzettes dessert that I video taped in three segments to show you here:
Crepes Suzettes I / II / III at Restaurante Espaao Lisboa, Macau:
http://www.gather.com/viewVideo.jsp?id=11821949021854173&memberId=17461
http://www.gather.com/viewVideo.jsp?id=11821949021854175&memberId=17461
http://www.gather.com/viewVideo.jsp?id=11821949021854177&memberId=17461
Richard Frisbie, FOOD Correspondent:
RICHARD FRISBIE is published twice a month to Gather Essentials: Food
It is a food junkie's take on growing, raising, preparing and - above all else - eating food. Together we’ll explore the trends, addictions, equipment and regional specialties that make up the sometimes mundane and sometimes sublime cooking and dining experience. You can keep up with my other postings and Gather activity by joining my Gather network -- just click the orange “Connect” button on the upper left-hand side of this page --- I look forward to hearing from you.
BIO - Richard has been writing culinary travel articles for more than five years as a columnist for his local newspapers, and as a regular contributor to the many Hudson Valley, Catskill Mountain and other regional New York publications. His most recent addition to that list is a wine column called “Fruit of the Vine” for Life in the Finger Lakes magazine. Online, he writes frequent articles for EDGE publications and Travel Lady, as well as Gather.
VIDEO - http://www.gather.com/viewVideo.jsp?id=11821949021851364&memberId=17461
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Comments: 18
Heidi - watch the master chef at work in the videos - and do it like that!
Madame - you always inspire me to do more. You watched the videos. Glad you like it all. It was a noisy but fun party. We had a rare Liqueur Almond – Licor de Amindoa Amarga - that was more like an almond wine than a cloyingly sweet liqueur. Great meal - that even included a sword wielding Toni - opening bottles of champagne with swashbuckling flourish!
My son took some cooking classes in high school and really liked making crepes. I make pancakes! :-)
Thanks for the kind words and inspiration. You are always so gracious - really Thanks!
Donna - get your son to watch the crepes videos just to see how they are handled - Toni has a really slick way to get them into the pan.
Thank you Jane - nothing "prepared" is "really edible or good" - just convenient. (I didn't even know already made crepes were available!)
SOME BAD NEWS - Chef Toni is no longer with Espaco Lisboa. I believe he will be opening another restaurant in Macau soon.
Sounds as if you're going to have to learn how to make banana crepes.