Chef Kenneth Foy shares family recipe elevated for customers at Midtown restaurant
KGUN 9. >> WE’RE DANCING. WE HOPE YOU ARE TOO HOT FOR TODAY’S TASTING, TUCSON, WHERE IN MIDTOWN A GRANT IN TUCSON. THIS TIME WE’RE LETTING THE PROS PLAY WITH FIRE AND WAITING FOR THE MOMENT RIGHT THERE. CLEAR, LITERALLY
PLAYING WITH FIRE. SO CHEF KEN FOIA, DAWN TASE FIRE, INVITED US TO SEE HIS SPIN ON A CLASSIC ITALIAN DISH RISOTTO INCLUDED. HE TELLS ME HIS RECIPE FOR CHICKEN MARSALA IS ONE. THAT MEANS A LOT TO HIM AND TO HIS DINERS. LET’S TAKE
A LOOK. >> FORTUNE OF CANDIDATES GOING COOKING HIS CHICKEN MARSALA THAT LEARNED THE BASICS OF THIS FROM HIS UNCLE >> 13, 15 YEARS OLD. I WERE CATERING WITH MY OWN AND HE HAD CHICKEN MARSALA ON THE MENU IT WAS A STAPLE FOR EVERY
CATERING. >> IN THAT JUST HAD TO HAVE THE CHECK MARKS SO WE OPENED THE RESTAURANT TO GET HIS CHANCE TO ELEVATE. AND IT’S IT’S REALLY PERSONAL CONNECTION WITH ME KEEP PAST YEARS AGO. SO IT’S IT’S REALLY AWESOME ADDITION. IT’S LOTS OF
FUN. WE’VE ELEVATED AND DONE AT THE DAWN TASE WAY. >> CAN ME HIS APPROACH TO THE FOOD OR ON TO INSPIRE. TAKE A DISH. PEOPLE KNOW AND PUT A CREATIVE TWIST EVEN TOUCHED ON HOW TO TALLY, INCLUDING GENERAL, REALLY IS NOW JUST
PART OF THE AMERICAN EXPERIENCE WE TAKE FOR GRANTED. NOW AMERICAN YOU KNOW, THAT MEANS 40’S COATING OUR CHICKEN WITH A LITTLE EXCESS FLOUR FOR REASONS THAT RICK YEARS, WHEN YOU GET YOUR CHICKEN PERSON, THE KIND OF LEAVE WAY MORE FLOUR IN
>> YOU THINK YOU NEED BECAUSE THAT’S WHAT’S GOING TO MAKE THE SAUCE COME TOGETHER. BUT THAT CAN CHARTER AND TURN THE HEAT DOWN. CHECK POINT SAYS THAT WHEN HE COULDN’T GET STARTED ON HIS SHORT GRAIN, RICE GETS CHICKEN STOCK. >> AND HEALTHY HANDFUL
PARMIGIANO REGGIANO CHEESE. NOTHING. I WANT TO BE A PART BACK TO THE CHICKEN CAN SAYS YOU WANT MAKE SURE THEY GET THE RIGHT GOLDEN COLOR BECAUSE THAT’S SAUCE OVER THE TOP. THEN YOU SEE WHAT ELSE COMES WITH EXPERIENCE, BOYS, PRO TECHNIQUE, KEEPING EVERYTHING
IN THE PAN. ERIC HOLDER’S SCHOOL. THEY MAKE US TRACK PRACTICE BUT DRY BEANS IN A MY DOG WHEN I WAS GOING FOR CARS, SCHOOL WAS A VERY HAPPY INDIVIDUAL. NEXT POINTERS IN SOME WILD MUSHROOMS AND SOAPS AND ASPARAGUS IN WATER.
>> WATCH THIS. AND WE’RE PUTTING THE FIRE IN THE DAWN TASE FIRE. SO MARCELO ON. >> OUT OF CURIOSITY, I ASKED HOW HE WOULD DESCRIBE THE WIND THAT GIVES THIS DISH ITS NAME. IT’S EARTHY. HE’S GOT A LOT OF NOTES, BUT IT’S I WOULD SAY
IT’S DRY EITHER VERY SHARP. IT’S JUST A. >> IT’S LIKE SMOKE FROM WOOD. >> THE CHICKEN IN THE SAUCE GET MORE FLAVOR FROM THE CHICKEN STOCK GET. THAT’S WITH SUMMER. THEN IT ALL GOES INTO FAST FORWARD. A FEW MINUTES
CHEF CAN PULLS THE PAN OUT AND THEN HE WAITS AND THE TRUFFLE OIL TO HIS RISOTTO. SO HE WAS A DINER, CAN TASTE IT WHEN YOU WE’RE ALMOST THERE. THE SPIRIT IS GETS ONE LAST BAD AND TRUFFLE AND CREAM BEFORE GETTING CHEF CALLS IT
CRISSCROSS APPLESAUCE. AND THIS IS THE FIRST I’VE SEEN THIS ON TASTE IN TUCSON. ONE LAST HELPING PARMESAN CHEESE AS PHONE. >> 13 AS THE MUSHROOMS AND MARCELLE. IN THERE 3 DIFFERENT WAYS. IF YOU LOSE IT, YOU. >> AND FOR THE RECORD TOO MUCH
CHEESE IS NEVER RIGHT? EXACTLY. SO HAPPY TO SEE THE FLARE WITH THE FOAM. BUT THEN WHEN YOU PUT 2, 2 TOGETHER CLEAR, IT MAKES SENSE BECAUSE JEFF CAN HAS IRON CHEF EXPERIENCE ACTUALLY WON THE CONTEST LAST YEAR. SO THIS IS
HOW HE FLEXES HIS CREATIVITY. YEAH, I’M EXCITED TO SHOW YOU GUYS FOR NEXT WEEK BECAUSE THAT’S GOING TO BE HE’S A SURFER AND TURF ENTRY WITH SOME PASTA, MORE FIRE INVOLVED IN THAT ONE EXCELLENT MEMBER OF FIRE OR CHEESE. I