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Agent :
Tim Kessler BBR 323.852.9559
t.kessler@bbrtalent.com
Manager :
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sheila@theconlincompany.com
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Thank you so much for the wonderful weekend at Disney’s California Adventure. My son and I came to see you on Friday and loved your show and your demonstration so much brought my husband back on Sunday and he loved it. What you said about waking up and being out of your comfort zone and trying new things really hit hard. My husband and I talked about that all the way home. So THANK YOU again. You are amazing and I know that you will go far in everything that you do!
Cindy McNulty
Thank you Cindy, that means the world to me! I am so glad. Take care and keep in touch! Please give your son and husband my best! Warmly, Jeffrey 🙂
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Jeffrey Saad,
I watched Season 5, on the Next Network Food Star and I want to take a moment and congratulate you on your winning the Red Lobster challenge. I live in Tucson, Arizona and our local branch of Red Lobster features your wining dish. I went to the Red Lobster and tasted the Talapia Mediterranean dish and it was very delicious, the spices all came together to create a feast for the palate. I went back to Red Lobster two weeks later to have your fish again, but unfortunately, it was removed from the menu. I will be in Los Angeles, in two weeks on business and I would like to know the name of your restaurant and if you feature the Talapia fish on your menu. I thank your for your time, Sir.
Frank Alvarez
Hello Frank! Thank you so much for the support!! I am glad you enjoyed it! I am actually moving to San Francisco and opening a restaurant there. I do not have one in Los Angeles. Keep in touch! Thanks again! Best, Jeffrey 🙂
So glad to see that you are doing well! While I was extremely disappointed that you didn’t win NFNS, I knew that some smart executive would tap you for great projects! Now that I’ve found your blog, will continue to follow you. Take care.
Hello Anh, thank you so much for the support! Lots more to come… Take care and keep in touch! Best, Jeffrey 🙂
Jeffrey,
I watched you on the Next Food Network Star, and was cheering for you. I went to the web to learn more about hard boiled eggs, and was thrilled to find your demo and your new job. It’s so good to know you stuck with your goals after the show ended. Best wishes to you!
Barb
Hello Barb! Thank you for the support and for checking out my blog. I really appreciate it. I hope you are eating something tasty and having a great day! Best, Jeffrey 🙂
Jeffrey,
The Talapia Tacos with Anise Seed is a wonderful recipe.
I subsitute cabbage for the lettuce. Wow, does that go great
with fish and anise.
I love your perspectives on food and cooking. Continued success to
you.
Smiles,
Donna Creamer
Hello Donna! Thanks for trying it out. Great substitute! Enjoy and keep in touch. Best, Jeffrey 🙂
Hi! I loved the sandwich idea you had on the final challenge show and am wondering if you have the recipe posted somewhere? I would like to esp. know what the red paste was you added to the mayo. Thanks!
Hello Meghan, It is called Harissa. You can buy it in a tube. Many stores have it. Especially the ethnic ones. If you google it you can buy it on line as well. I will post the recipe for you on my blog shortly. Thanks so much for reading and thanks for the support!! Have a great day! Best, Jeffrey 🙂
Harissa Steak Sandwich
Here you go Meghan,
1 10-12 oz. New York strip steak or steak of your choice (skirt steak is inexpensive and super tasty)
3 Tb Harissa (Can buy it in the tube at many grocery stores or on line at http://www.kalustyans.com or http://www.surfas.com )
Salt and pepper
1 Tb olive oil
1/2 C. mayo
1/4 C fresh chopped mint
1/4 C chopped sun-dried tomatoes
2 cloves of garlic chopped
Pinch of salt
Sandwich rolls or bread of your choice
1 yellow tomato or tomato of your choice
2 C arugula leaves (watercress is good as well, spinach if you want less spice)
Heat up your grill, grill pan or sauté pan to medium high.
Season the steak with salt and pepper. Rub 1 Tb of the harissa on each side of the steak.
Wipe down grill with a little oil. Place steak on grill and cook for about 3 minutes. Flip. Cook 3 more minutes (this will yield MR depending on the thickness of the steak. Adjust for your taste and for the size of the steak).
While the steak is cooking place the mayo in a medium size bowl.
In a small sauté pan over med heat add the olive oil. Once hot add the mint and garlic. Cook for 30 seconds just until you smell the perfume of the garlic and mint. Add the sun-dried tomatoes and a pinch of salt. Turn the heat off and stir. Stir mixture into the mayo. The warm mixture will immediately permeate the mayo with flavor and give it a beautiful color. Stir the remaining 1 Tb of Harissa into the mayo.
Grill the bread if you like. Spread mayo on both sides of the bread.
Slice the steak and lay across the bread.
Top with sliced tomato and arugula.
Enjoy!!
Makes 2-4 tasty sandwiches depending on how much meat you like!
Notes to insure tastiness!!
*New York, Rib eye or Filet mignon will be a treat and will be very tender. The thicker the steak the better because you can get a nice crust on the steak and still have a MR, juicy center. A thin steak will often over cook by the time you get a crust. You can use a less expensive cut that will also be flavorful but I would recommend cutting it thin before grilling so it is more tender. The key is to not overcook the meat or you will lose the juiciness and tenderness. Also, make sure to let the steak sit for ten minutes before slicing to allow the juices to re-absorb. They will then absorb into your bread instead of being left on the cutting board.
*Don’t let the mint and garlic turn brown unless you like the more toasted flavor. I like to preserve the delicate perfume of the mint and garlic which then permeates the mayo and creates a fresh, bright balance to the deep, spicy richness of the harissa.
*Make sure your grill, grill pan or sauté pan is hot and oiled before you place the meat down or the moisture of the harissa will make the steak stick.
Eat well, enjoy life, be happy.
Hi Jeffrey! I’m so happy to have found your blog.
I’m watching reruns of last season’s Next Food Network Star and I still think that you should have been the winner. You have a very calming, natural, knowledgeable presence on tv and like Bob Tushman said, “no one brings food to life like Jefferey does.” FYI… my husband would catch glimpses of The Next Food Network Star and you were the undisputed winner as well!
I’m eager to start digging around your site and start trying out new recipes to cook for my husband.
I wish you lots of success!!
Thank you Jaclyn!! I appreciate it! Let me know if you have questions. Best to you and your husband! Warmly, Jeffrey
Jeffrey
I met you last mid-July at LAX, you gave up your seat in the waiting area while we were waiting for our plane to Orlando. I also had my arm in a sling. When we got to Orlando, I shared with some of my friends at the conference I attended that I met you. They were jealous. I really wished you had won the Next Food Network Star.
I have shared with my other friends here in socal that I met you who watched the NFNS.
I wish you much success with your new restaurant. I love the City!!!
bev
Hello Bev, I do remember! Nice to hear from you. Thanks for the support and please thank your friends as well! Warmly, Jeffrey
Hello Jeffrey,
I followed the food network contestant challenge. I so thought and hoped you would have won I was surprised and disappointed and sad. you rocked it!!! you should have won !! I love your style, your recipes and especially the way you explain everything to the tee that is so important to rookies like me. I want all of your recipes OMG they look so delicious. I also love to cook and especially watching all you guys. I can’t wait to meet you, My husband and I so need a vacation ! I watch food network all day. I work out of my home, and I love it . Jeffrey you are indeed an inspiration good luck to you.
Hello Brenda! thanks so much! I love your energy! I have my first draft done on my cookbook so I will keep you posted. Hope to meet you and your husband one day as well! Best, Jeffrey 😉
Jeffrey –
What a hard choice it was for the Food Network challenge – (saw it again in rerun yesterday) ……. if I had been one of the judges I would have picked both you and Melissa ……best of luck to you in all that you do – and I was just wondering……..are you Lebanese? (as we are? Boustani is the origin of our name in Lebanon) ………..
All the best and congratulations to you – I am betting you will one day soon have your own show, too …..I am also betting you will be one of their very big stars…..
Judy Bistany
Hello Judy! Thanks for watching and for checking out my blog! Yes, Lebanese. Made my version of Kibbe and Tabbooleh yesterday! Take care and keep in touch! Best, Jeffrey
Jeffrey –
Thanks for your reply. I thought you were Lebanese – prejudiced, of course, as we are some of the best people on the planet – and of course, some of the best food. I would love to see you make real, authentic tabooleh and kibbe famous ..I could sit down to an entire huge bowl of tabooleh and eat it in one sitting all by myself …..making me hungry thinking about it.
All the best to you ……..I love your site ……..and will be telling all of my friends …..
Judy
THank you Judy! How funny that you wrote that, I am just about to post my Tabooleh blog!! Let me know what you think and have a great weekend! Best, Jeffrey 🙂
Jeffrey,
I just found your web site and I have allways wanted to say I REALLY think you should have won. Mellissa is good but you where so much better. I really don’t even like watching her show. I think you could have brought so much to the network. I am glad to hear you have had the chance to do so many things since the show. Hopefully one day we will see you with your own show!!
Thank you Cindy! I really appreciate the support, you are awesome. I am not stopping until I do…. Be well, eat well. Take care, Jeffrey 🙂
Hi Jeffrey,
My wife and I are not regular viewers of NFNS, but we caught the last 2 episodes of last year’s season by chance while browsing cable yesterday. We thoroughly enjoyed your pilot with the Harissa sandwich and were truly disappointed you did not win.
Today we picked up some Harrissa and created our own sandwich based on your idea. Thank you for introducing us to a fantastic spice and sandwich.
All the best,
Ken and Cristina
Hello Ken and Cristina, Thank you so much!!! I am so happy you are enjoying something new. If you have not tried smoked paprika that should be next on the list! Sprinkle a little on a fried egg and watch the oil infuse bright red and you will smell the smoke of the chiles, awesome. Take care and thanks for checking out my blog! Keep in touch, best, Jeffrey 🙂
Jeffrey,
On a weekly basis I cook for the family and use your recipes, and so far they have been amazing. I love all of your ideas and continue to follow you even though you didn’t get the “Next Food Network Star.” Thank you for all the recipes and it’s awesome that you’re pursuing Tae Kwon Do. I just recently got my 2nd degree black belt as well! Hope all is well!
Mike G.
Hello Mike! You made my day. If I can add value to anyone’s life I am accomplishing my goal! So glad you are enjoying the recipes! Congrats on the 2nd degree! I know how much dedication that takes. It is awesome! Take care and keep in touch. Best, Jeffrey 🙂
I’m still upset that you weren’t named the winner !!! I just watched the reruns from Season 5 and got mad all over again. You are so charming and knowledgable and I can’t believe they chose Melissa over you.
Good luck with your move to San Francisco and your new endeavour !!!
Thank you Heidi! That means a lot! I am not giving up, keep an eye out…
thanks for reading the blog and have a tasty weekend! Best, Jeffrey 🙂
Hello Jeffery,
I just discovered your website. I am looking forward to trying some of your recipes. For what it’s worth, I think you have an excellent television presence. I think you would have made a much better tv host.
K
Thank you Kelley! I appreciate the kind words! Lots happening so keep an eye out and thanks for reading my blog in the meantime! best,
Jeffrey 🙂
loved your demo at Disneyland last April…was there with a group of middle school chorus kids…
you talked about a particular knife that you always used for chopping..I think you said it was sent to you…what was the name of it please..you mentioned it then, but I can’t seem to remember!!!
Was it some type of santoku knife??
thanks so much and good luck to you
beverly
Hello Beverly, I think we met? Nice to hear from you! Thanks for checking out the blog! It is called Ergo http://www.ergochef.com
Take care and keep in touch! Best, Jeffrey 🙂
Hi jeffrey i saw you demo video on a rerun of the NFNS and i was wondering if i could get your recipe for that sandwich you made it looks really good!!
Thanks hope to hear from you,
Elliott
Hello Elliott, thanks for watching and for reading my blog! Here you go. Feel free to adjust. The real key is to make sure the steak is well seasoned (salt and pepper) and cooked to juicy. (let it sit ten minutes after cooking before you cut it). Enjoy!
Harissa Steak Sandwich
Description: This was my recipe from the finale of the Next Food Network Star. I love to bring unique flavors from around the world into a well known comfort food. This steak sandwhich is transformed by the use of the magical paste Harissa from N. Africa. It is used like Ketchup there! It is a combination of sun-dried tomato, chiles, garlic and the trio of cumin (earthy and pungent), corriander (sweet citrus white pepper flavor) and carraway seed (think rye bread). The combination is addicting. The harissa creates a glaze on the meat as well as transforming simple mayonaise into sometning that will blow you away.
Qty Measure Ingredient
————————————————————
2 Tbl. olive oil
1 cups yellow onions, sliced thin
10 ounces steak of choice
3 Tbl. harissa paste
1 tsp kosher salt
1 tsp black pepper
1/2 Cup mayonnaise
1/4 Cup mint, fresh, finely chopped
1/4 Cup sun-dried tomato
2 cloves garlic, chopped
2 Each sandwich roll or baguette
1 Each tomato
2 cups arugula
Instructions: In a large saute pan over medium low heat add 2 TB of the olive oil. Slice your onions as thin as possible and spread them out evenly in the pan. Stir occasionally and flatten back out. It will take approximately 35 minutes for the onions to be dark brown and sweet. Set aside.
Heat up your grill, grill pan or saute pan to medium high.
Season the steak with salt and pepper. Rub 2 Tb of the harissa all over the steaks
Wipe down grill with a little oil. Place steak on grill and cook for about 3 minutes. Flip. Cook 3 more minutes (this will yield MR depending on the thickness of the steak. Adjust for your taste and for the size of the steak).
While the steak is cooking place the mayo in a medium size bowl.
In a small saute pan over med heat add the other TB of olive oil. Once hot add the mint and garlic. Cook for 30 seconds just until you smell the perfume of the garlic and mint. Add the sun-dried tomatoes, remaining 2 Tb of harissa and a pinch of salt. Turn the heat off and stir.
Stir mixture into the mayo. The warm mixture will immediately permeate the mayo with flavor and give it a beautiful color.
Grill the bread if you like. Spread mayo on both sides of the bread.
Slice the steak and lay across the bread. Place an even layer of carmelized onions over the steak. Lay the sliced tomatoes and arugula on top of the onions. Close the top, cut the sandwich in half and serve.
Enjoy!!
Flavor Secrets
New York, Rib eye or Filet mignon will be a treat and will be very tender.
The thicker the steak the better because you can get a nice crust on the steak and still have a MR, juicy center. A thin steak will often over cook by the time you get a crust. The key is to not overcook the meat or you will lose the juiciness and tenderness.
Make sure to let the steak sit for ten minutes before slicing to allow the juices to re-absorb. They will then absorb into your bread instead of being left on the cutting board.
*Don’t let the mint and garlic turn brown unless you like the more toasted flavor. I like to preserve the delicate perfume of the mint and garlic which then permeates the mayo and creates a fresh, bright balance to the deep, spicy richness of the harissa.
*Make sure your grill, grill pan or saute pan is hot and oiled before you place the meat down or the moisture of the harissa will make the steak stick.
Staging:
Qty Period Task
————————————————————
30 Minute(s) of fairly inactive cooking time for the onions to caramelize.
Variations: Skirt steak is super flavorful and much less expensive. Just make Sure your grill or saute pan is really hot so you can get a quick, dark sear on the meat without it overcooking.
Background:
Serves: 4
Serving Size:
Yields:
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Hi Jeffrey:
I saw you today at the Grove in San Francisco…goofy blonde staring, pointing and waving from the lunch line :). I read that you are (or already have) opening a restaurant in SF. What is the restaurant? Are you consulting with the Grove? I loved your style on NFNS and am excited you are now in SF.
– Jenifer
Hello Jenifer, I remember you! We were having a computer meltdown. I went to look for you but didn’t see you. Grab me next time for sure! Yes, I am the consulting chef for the Groves. New location opening in Hayes valley in the Fall. I am also going to be opening my own restaurant so I will keep you posted. Thank you so much for the support! Keep me posted on your Grove experiences. I want to make sure the experience is the best. Warmly, Jeffrey 🙂
Do you have a site for your restaurant-to-be in San Francisco? I live in the SF Bay area and would love to try your food.
Hello Lynn, Thanks for inquiring! Going to start looking for locations in the Fall. It will be in the city for sure. I will keep you posted. Take care and keep in touch!
Hi Jeffrey: I know that they have a new food station….the Cooking Channel, is there a chance that we will see you there? I hope so, I think you have a great personality for TV.
thank you Renee! Stay tuned…. I really appreciate the support! I do have a “Grill It” episode in the next month with Bobby Flay!
Oh Jeffrey that’s wonderful, I can’t wait to see it….you know I believe Bobby wanted you to win last season…Just my personal observation…LOL
By the way, when time permits, please checkout my website:
http://www.blondiesbythebabe.com and if you see a flavor that jumps out at you, I would be delighted to bake them and send them to you. Just my “KUDOS GIFT” to you and your family. Can’t wait to see you next month on Grill It.
Renee
Hello Renee, thank you much! You are so nice! Take care and keep in touch!
Hi Jeffrey – I am in need of a recipe, specifically a breakfast dish, that is dairy and egg-free. I am cooking for a friend who has recently developed severe allergies to these products. This also needs to be something that would travel well.
I have such a passion for food and thoroughly enjoy your recipes and great spirit.
Tracy
Hello Tracy, that is good of you to take care of your friend! Check out the previous post for “pan y tomate” You can leave off the egg, Ripe tomato and crispy bread are surprisingly tasty and refreshing in the morning. Take care, Jeffrey
it was so good to see you on the cooking challenge with bobby flay…the grilling , everything looked so good..i especially liked the margarita cocktail, will def. be trying that…your t.v presence was wonderful….especially after all those crazy challenges on next food network star, I still think you should have won…i would love watching a show with all the interesting spices and the way you used them…i know you are having much success..hope to see more of you on the food network…..Nothing but happiness and success wished for you….jane
Hello Jane, Thank you so much! That means a lot. I love it and hope I can add some value to the world one dish at a time! Take care and keep in touch! Warmly, Jeffrey 🙂
Hi Jeffrey, I saw you on Grill It with Bobby Flay and it was a wonderful surprise. I’m not one for eating fish with the head still on, but yours looked delicious. I’m a corn lover and want to try the recipe you demoed. I’m so happy for you and your family and I hope you know that you have many, many fans out here. One of the people that I blog with told me that he’s using Harissa to cook with because of you. I hope to see you again on TV very soon. I enjoy your website and look forward to your videos. God bless.
Hello Benoreno, Thank you for the support. You are awesome! Keep an eye out. Good things in the works. Enjoy the corn and fish and let me know how it turns out. Cheers! Jeffrey
Hi Jeffrey.
Just wanted to say that I was really disappointed when you did not win the NFNS . I was looking forward to watching your shows. I just watched your cook off with Bobby Flay and I am now looking forward to making that delicious corn on the cob that you displayed. Great website and thanks for sharing your recipes .
Thank you for reading and watching Anne!! I appreciate it. You may not have to be dissapointed for long. Keep an eye out…
Hi Jeffrey,
I am considering going to the casting call for Next Food Network Star. Would you be so kind as to give me some tips and what to expect at the casting call and should I be so lucky to be chosen what it was like to compete on the show? I as disappointed that you did not get to be the Next Star your food looked really appealing.
Thanks,
Evelyn
Hello Evelyn, Go for it!!! Good luck. I am not allowed to talk about any “inside info” but the only thing you need to know is BE YOURSELF. Go there and do what you do the way you do it without trying to do what you think they may want. Keep in mind that the goal is to inspire and teach the viewer while entertaining them. Remember that the definition of “entertaining” doesn’t mean you have to be “over the top”. Be yourself because at the end of the day that is the only thing you can maintain with ease. Good luck. It is the greatest journey one could ask for if food and teaching is your passion. Best, Jeffrey 🙂
Yay you, Jeffrey! You have really taken your experience on NFNS and make it into something incredible. You had/have so many good ideas by using traveling and spices and cooking and showing your very individual point of view. I am so happy your are experiencing such success. I will be very interested in looking through your book, but I love this blog idea where you share your travels and food experiences, still through your point of view, with readers. It makes me feel I have traveled to other places,seen what different foods are there. But mostly, it makes me feel I could use the spices you find, ones I have never heard of, and actually use them. Keep it up!
Katharine, you are the reason I exist! Thank you! If I can make people feel like you have expressed I am a success. Thank you, thank you. Enjoy and keep in touch. Warmly, Jeffrey 🙂
Dear Jeff,
I was a big fan of u for the next food network star. I really wanted u to win. This year I want Tom to win. Do u have any vote or favorite competitor??
Sincerely,
Nick Ranni
Hello Nick, Tom and I are lucky to have your support! Thank you!! I have been traveling non-stop (work and pleasure) so I have missed the whole season!! Crazy, I know. Take care and thanks for reading. Be well, Jeffrey
Jeffrey –
I was so upset last season when you got kicked off, I had been your biggest fan all season long and I was just praying that you would end up having a show of your own. I just discovered today all these great webisodes that you have up on your website and I watched some and LOVE them!!! I’m gonna try making the fish tacos soon and I made the harissa steak sandwiches tonight they were soooo good, thank you for giving us all these great recipes!
Mariel
Hello Mariel! Thank you so much! I really appreciate the support! I am so glad you enjoyed the recipes. Check out my “Grill It” episode with Bobby Flay. It aired last week but I have been told it has re-run. Keep an eye out for some good stuff in the works. Take that same harissa mayo recipe and stir it in with cubes of tender roasted chicken for a killer chicken salad sandwich. Cheers, Jeffrey 🙂
HI Jeffrey,
We have a dilemma in the Great Peach State of GA and we hope you can help. It centers around Old Bay Seasoning. We can’t figure out how they make it. I have tried many copy cat one’s down here and they never quite hit the mark.
Can you help and give us a recipe that is authentic?
Arwen
Hello Arwen, I love that you are on a spice mission! I have very little experience with Old Bay but I will give it some thought. Good luck and thanks for reading my blog. Best, Jeffrey 🙂
I believe these are the ingredients that you are looking for.
Ingredients in Old Bay Seasoning: Celery Salt (Salt, Celery Seed), Spices (including Mustard, Red Pepper, Black Pepper, Bay [Laurel] Leaves, Cloves, Allspice [Pimento], Ginger, Mace, Cardamom, Cinnamon), and Paprika.
Hi Jeffrey, watched you on NFNS and loved your concept. I am hoping that the “Spice Smuggler” can give me a couple tips. My dear girlfriend is deadly allergic to mustard in any form. I’m able to get around it most times, but wondered if you had any tips for what to substitute for it in dressings? Of course I’d take any tips you can give in general for what to substitute for it in other recipes as well like when dried mustard or mustard seed is called for.
Hello Charles, Of course mustard has a unique taste but I think the two biggest things you get from it are some heat and some wonderful acidity. I use finely minced shallots in my dressings to create a mild heat and wonderful punch. Combine this with some smoked paprika or white pepper (freshly ground in a coffee/spice grinder ideally), some apple cider or sherry vinegar and olive oil. Turmeric is a great substitute. It is as you know yellow as well. It has a great mild, earthy spice similar to mustard. Good luck and enjoy. Your girlfriend is lucky to have your seeking out ways to please her. Well done! Take care and thanks for reading!
Jeff
you have awaken the sound of breakfast! When school begins I shall with the help off Mrs.Mc Night prepare a impromto serving for the ECD (TEST SIGHT) Burgers,bacon,irish cheddar,and topped whit the almighty egg.
Potatoes; not sure what type’
Pretsel buns.
it should be done moist ,the owners should demand the acrtments
If every thing goes well or if not >you will get the results,
Michael gillespie), Frankie Knight sous chef.
Cook)
Great to hear from you Mike, thanks for reading, enjoy!
Just found your website today after looking for you on past NFNS winners. The network execs made a big mistake. I have never watched the show featuring the woman who was chosen instead of you. However, I would have watched yours every time…definitely! I am happy to read that you and your family are doing great. You have inspired me to cook good food and stay healthy at the same time. (I’m walking toward my treadmill now.) Continued success to you.
Hello Delia, You made my day! You are the reason I do what I do! Thank you so much and keep cooking (and running, well done). Keep an eye on the TV in the fall…..Warmly, Jeffrey 🙂
Jeffrey, I really enjoyed watching and learning from you on the NFNS (I was rooting for you). I am going to be one of the food bloggers attending the opening of the Willamette Egg Farm at the end of September and am really looking forward to your cooking demonstration and having the chance to meet you. All the best, Dara Michalski (Cookin’ Canuck)
Thank you Dara, I look forward to meeting you as well! Until then keep cooking and blogging! Best, Jeffrey 🙂
Hi Jeffrey, Wow I am so glad I found you. I so did love you on NFNS And Really thought you had it hands down. Well there lose And lucky SF wish I lived closer and good luck with your new restaurant. I just love your personality and your love for food. I’ve got you in my bookmarks now so I won’t lose you again. And I just love how you can use all those seasonings. That is my biggest down fall in the kitchen so I know I will be learning a lot from your recipes. Best of luck. Char
Hello Char! I am glad you found me too! thanks for the support. I will keep it coming! My show airs on the cooking channel Nov. 16th, 9:30pm. Check it out and stay in touch. Have you bought a tube of harissa yet?
It was great meeting you yesterday in front of the ferry building in San Francisco. You may remember me as the fellow in the Chinese jacket. Your enthusiasm got me so inspired that I went home and cooked Arepas stuffed with chilies, peppers and scallops. Now there is one for your show! It is terrific to see how far you’ve come over the last year. Couldn’t happen to a nicer guy.
I also want to say how pleasant it was to meet your wife. Both of us seem to have perfect partners, and we know it.
Your show premiers on Nov 16. Wouldn’t you know, that is my birthday. I’ll have to pour myself a glass of excellent wine and sit back and enjoy.
Hello Holden, I absolutely remember you both! Thank you for the awesome support. You are making me hungry! I will raise a glass to you on the 16th! And yes, we do have great partners!!! Makes every day a great day no matter what! Take care and keep cooking! Warmly, Jeffrey 🙂
Jeffrey:
Congratulations!!!!
So glad to read you will be joining theCookingChannel and so disappointed
when you didn’t win the Next Food Network Star.
Everyone in my circle of friends out here in Thousand Oaks can’t wait till
you’re on the air
Regards,
Susan
Thank you Susan!! Take care and keep in touch! Warmly,
Jeffrey
Jeffrey, it was an absolutely pleasure to meet you and have a chance to talk with you over the last few days at the Incredible Egg event in Oregon. You are a natural-born teacher, with an obvious love for what you do and an endearing passion for your family. I wish you all the best with your new show and hope to cross paths with you again in the future.
The feeling is mutual Dara! Thank you so much. It means a lot to hear it! Keep in touch and I am sure we will cross paths again! Warmly, Jeffrey 🙂
Dear Mr. Saad.
I just wanted to take a minute to say we look forward to seeing you on your upcoming project. We were in New Orleans this weekend when we came across your pilot for the PO-boy. We didn’t want to interrupt you but were excited to see a talented chef. Our trip was specifically to visit celebrity chef restaurants. We visited NOLA, Luke and Brennen’s. Coming across you added a highlight to our trip.
Best to you in your venture.
Sincerely,
Sabrina Xolalpa
Hello Sabrina! I wish you would have said hello! sounds like you had a great time! I appreciate your support and hope to see you next time! Take care. Warmly ,Jeffrey
Just saw your show at Taste of Pittsburgh. You were great!We enjoyed it very much!
Thank you Lisa! It was a blast. What a great crowd! If I didn’t get to meet you I hope I do next time! Take care, J
Hi Jeffrey,
Congratulations on your new show, United Tastes of America on the Cooking Channel. I can’t wait to blog to my friends that you finally got a show. I pray that it’s successful! God bless you and your family.
Thank you Benoreno! It is because of all of the support from people like you! Best to you and yours! Warmly, J
I thought I saw where you were going to have a show on the cooking channel. If so when is it going to air
Hello Heather! It is this Tuesday the 16th of November on Cooking Channel. Thank you for your support!
Jeffrey,
So glad that you have a show on the Cooking Channel. I plan to watch it. Congratulations, I have been a fan of yours since the Next Food Network Star.
Linda
Thank you Linda! and thanks for checking out my blog. I look forward to your reaction on the show. Have a delicious day!