From: NewNowNext
We all enjoyed the debut episode of the Bear-Naked Chef, in which Adrian De Berardinis stripped down to an itty-bitty apron to show us how to make a delicious chicken cacciatore.
So we reached out to Adrian in West Hollywood and asked him for some tips on spicing up our New Year’s Eve party.
“When I’m celebrating something I love to cook something decadent and super-sexy,” he tells us. “Around New Year’s, I make something with lobster—This year will be potato gnocchi with a velvety lobster sauce that's laced with sweet grape tomatoes and a spike of heat from chilies. It’s the ultimate in sexy food.”
We’re sure it is—but we’re not really up for cooking. Thankfully, he was generous enough to share a recipe for a delicious NYE cocktail, the appropriately titled De-“Bear”-A-Tini
Ingredients
Champagne
Splash of vodka
Splash of Kir Royale
Splash of pomegranate juice
Orange peel twist
Serve in a champagne flute
Speaking of New Year’s, what are the Bear-Naked Chef’s resolutions for 2016?
“I want to get super-creative in the kitchen and on my show, so my viewers will be engaged and learn about some amazing food,” he reveals.
“I want to travel more, explore more cuisine throughout the world, spend some more time with my family on the East Coast… and maybe find a boyfriend. LOL.”
Not too tall an order!
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