 Katie Lee Joel
Katie Lee Joel will coach Josh, the Invisible Man residing at Project GreenHouse, on how to eat using only local foods. Josh's diet is limited to food grown within a 25 mile radius- this means no packaged foods, hot dogs, hamburgers and all of the things that typically make up his diet.
Packaged foods require significant amounts of energy to produce, they also contain chemicals and preservatives not found in nature. In order to fulfill his goal of zero waste and carbon, his only alternative is to buy things that are grown locally. Katie will help him with his challenge by coaching him, teaching him how to cook, and giving him alternatives to his old eating habits.
BIO
Raised in her grandmother's Southern kitchen, Katie Lee Joel's passion for cuisine started at an early age. From a family who planned their day around dinner's menu, it is no surprise that Katie‚s path led her to a career in the food industry.
Katie regularly appears on Extra as a special correspondent, covering everything from red carpet events to food to fashion. She is a contributing editor to Gotham magazine and her culinary and lifestyle column, Katie's Kitchen, is published weekly in its sister magazine, Hamptons. Katie also served as the host of the first season of Top Chef and has also appeared on Martha Stewart, Today, Iron Chef America, Access Hollywood, Fox News, E! News Daily, Fine Living‚s Pairings, and has been featured in publications like People, In Style, Celebrity Living, NY Dog, Life and Style, and Hamptons Style.
Katie is very proud to be on the council of Chefs for Humanity, a group that provides humanitarian aid worldwide. She is also a member of Les Dames d'Escoffier, an organization that educates and mentors women in the culinary profession.
In July 2005, Katie co-created the website www.oliveandpeach.com, a site dedicated to food and the importance of "conscious consumption."
Katie received her bachelor's degree in English and journalism at Miami University in Oxford, Ohio and also studied in Florence, Italy. In 2004, she returned to her classroom in Italy to teach American students about dining in Tuscany.
Outside of her culinary adventures, Katie enjoys spending time in her organic garden, traveling, exercising, and playing with her two pugs. She resides in the New York area with her husband, musician Billy Joel.
LOCAL EAST COAST RECIPES
Seared Sea Scallops with Local Greens
Ingredients:
1 lb. local sea scallops*
3 Tablespoons butter, divided
1 garlic clove, minced
¼ cup fresh herbs (parsley, basil, thyme, chives, etc), minced
1/3 cup dry white wine
1 bunch mixed greens
Salt and pepper
Using a paper towel, pat scallops dry. Season with salt and pepper.
In a large skillet over medium heat, melt butter. Add scallops. Brown 3 minutes, undisturbed. Turn and add remaining tablespoon of butter, garlic, herbs, and wine. Cook an additional 2 minutes. Serve over a bed of mixed greens.
*Scallops are often soaked in a phosphate mixture to prolong their shelf life. Always ask for "dry" scallops to ensure that they have not been soaked.
Grilled Bison Filets with Lobster Relish
Ingredients:
4 (6 oz) bison filets
Salt and pepper
½ lb. cooked lobster meat, diced
2 Tablespoons minced shallots
3 ears corn, cut from the cob
½ red bell pepper, fine dice
1 Tablespoon extra-virgin olive oil
Season bison with salt and pepper. Cook on a hot grill to desired temperature. Let rest 5 minutes before serving. Serve with lobster relish.
For the relish, combine all remaining ingredients.
Wild Mushroom Frittata
Ingredients:
2 Tablespoons olive oil
2 cups wild mushrooms, sliced
2 Tablespoons chives, minced
2 Tablespoons flat-leaf parsley, minced
2 Tablespoons thyme
2 scallions, thinly sliced
12 eggs, beaten
Salt and pepper
Preheat oven to 400 F.
Heat a 10-inch ovenproof skillet over medium heat. Add oil and mushrooms and cook until tender, about 3-5 minutes. Add herbs, scallions, and season with salt and pepper. Cook 2-3 minutes. Pour beaten eggs over mushrooms. Reduce heat to low. Shake pan to prevent sticking. Let cook until eggs are set, about 7-8 minutes. Transfer to oven and cook an additional 7-8 minutes.
Remove from oven and run a knife around the edge of the frittata to loosen from pan. Invert onto a serving plate. Cut into wedges and serve warm or room temperature.
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