In the Kitchen: Bruno's of Brooklyn

In the Kitchen: Bruno’s of Brooklyn

COAST WEATHER. >> SMELL THHEAR THE SIZZLE AND TASTE THE DELICIOUS IN US BECAUSE OUR FRIENDS KALIN GENEVIEVE BRUNO FROM PERU WAS A BROOKLYN ARE BACKTHEY’RE SHOWING US SOMINCREDIBLE FOOD AND HOPEFULLY ONE, BUT YBE YOU COULD MAKE IT HOME. YEAH. SO IF YOARE HAVING TO HAVE A CRAVING FOR REALLY GOOD FOOD, INC LEARN A NEW RECIPE. LOOK NO FURTHER THAN THE MAN HIMSF. ABSOLUTELY AT THE BRUNO, THANK YOU YOU FOR HAVING SHE W A LITTLE BIT THANK YOU SOMUCH AS THE SUMMER BEEN R. YOU GUYS SOME VIDEO OF THE OF THE NEW LOCATION. IF YOU HAVEN’T BEEN THERE SOMEWHERE NEW AND IT’S GOING TO BE YEAR. IS REALLY NOVEMBER CEO OF AMBER? WOW, I MY GOSH. THAT’BECAUSE YOU GUYS GOT HUNUP A LITTLE BI MINUTE. LET’S WE READY TO OPEN. AND SO THE ODDS ARE YEAR. AH, IT’S A BEEN A GREAT YEAR. WE’VE HAD A FANTASTIC WE’RE READY FOR SEASON NOW AND A L OF FUN. >> DIFFERENT THINGS ROLLING OUT. WE’RE DOING A HAPPY HOUR PROGRAM THAT’S ALREADY UNDERWAY. LOTS OF SMALL BITES TRADITNAL DISHES THAT YOU WOULD FIND ON THE NU AS PER THE REQUEST FROM THE CLIENTELE. SO WE’RE DOING, YOU KNOW, MA AND SECURES INCOME PRAISES IN LITTLE PIECES AND STUFF LIKE THAT. BUT IT’S MORE FOCUSED ON THE ON THE CRAFT COCKTAS AS WELL. SO WHAT AR WE DOING? DEALS ON ON EITHER? YEAH, I CAN DO WITH MEATBALL. THERE U GO. FEW AND WHAT ARE THE HOURS FOR YOUR PPY? 3 TO 5 IENDS FRIDAY THROUGH FRIDAY. AT ARE WE MAKING HERE TODAY? WE HAVE A WONDERFUL DISH. I HAVEN’T UNR WAY. IT’S ONE OF THOSE DISHES TAKES ABT 15, 20 MINUTES TO PREPARE. SO I THIS IS ALL YOU YOU MENTIONED. YEAH, WE HEARD THAT OVER THERE. SO WE HAVE WONDERFUL SAON SHODAY WITH CHERRY TOMATOES, OLIVES AND CAPERS. I VE COOKING WITH SAVORY BRYONY. CAN YOU TELL LITTL AREA SHOT? YEAH. SO WE HAVE SOME SALMON HERE. OKAY. SO THIS IS SOME BEAUTIFUL SALMON THAT WBRING IN OM ALASKA. OK, I, BY THE WAY, I ALWAYS LIKE TO BED IT NEST ART SHOWCASE A RATHER THAN A PIECE OF BREAD AND DO A LITTLE MORE YEAR RICE HERE. OKAY. OKAY. SO THIS COOK WE SECURED FIRST FOR ABOUT 6 MINUTES THEN WE FLIPD IT OVER AND SEE IT FOR ANOTR 3. JUST MAYBE WE KIND OF LIKE TO COOK THE SALMON THROUGH AND EN WE’LL TAKE THE SALMON OUT IN THE SAME DRIPPINGS IN THE SAME. I LOVE ALL THAT WE STARTED THIS TIME AND WE START SORTING CHERRY TOMATOES, SOME CRUSHED OLIVES AND CAPERS OCCASIO BEAUTIFUL, SWEET EETNESS FROM THE CHERRY TOMATOES AND CHART AND THE SAVING US FROM THE BRIAN OF THE OLIVES CAPERS. AND IT LOOKS BEAUTIFUL. YOU EAT WITH YOUR EYES SOMETIMES, RIGHT? YEAH. AND I WAS LIKE TAKE SOME BEAUTIFUL COLORS ON THE CHERRY TOMATOES, MAYBE MIX IN A IT’S FOR VE LONG TUNNEL. I’M ABLUTELY ABSOLUTELYY ARE TOMATOES. I KNOW. I ASK YOU THAT SORRY AND MINDS OF TIME. WE BRING IN OUR TIME AND FORTATELY FOR FLORIDA, THAT’S NOT AN OPTION. I ME, WE SOURCED LOLLY EN A RECAP OF THE TOTOES JUST NOT UP TO PAR. SO WE BRING FROM GEORGIA OPEN-SOURCE GEORGIA.EAH, REALLY NICE BEEFSTEAK THAT WE SLICE FOR THE CAPRESE. ALWAYS FLORFUL. VERY COLORFUL. AND THESE ARE THIN LIKE YOU SAID IT WOULD LOOK FOR THESE LORS BECAUSE IF YOU SEE, I MEAN, I’M SURE TOMATO. WILL SHE TELL YOU AS MU OR BYTH BEAUTIFUL, VIBRANT COLORS? SO IF YOU SEE HERE WITH THA GIVE BEAUTIFUL GREENS IN PERTH. PURPLES AND THINGS LIKE THAT. SO GORGEOUS WHAT WE’LL DO HERE IS JUST KIND OF FINISH IT OFF WITH A LITTLE FLAT LEAF PARSLEY. AND YOU’RE ABSOLUTELY RIGHT. THIS LOOKS LIKE IT LOOKS AMAZING PERFECT THAT’S CURRENTLY FOR YOGUYS. WHAT ALL DID YOU PUT IN THERE? I KNOW THAT YOU SAID SO WE HAVE CAPERS IRAN’S USE CAPERS FROM THESE CAPER BERRIES USE SOME KALAMATA OLIVES THAT I PUT IT IN CRUSHED. SO YOU TAKE THE PUT OUT JUST KIND OF QUESTION WITH YOUR ALSO, REALLY BEAUTIFUL RIGHT? EMILY AND PINK SEA, SALT. SOMECRUSHED LIKE THAT FOR A TIME. FLAT-LEAF PARSLEY, OFOURSE, A BOY OR ISIS IS VERY COOL. SO IT’S A IT’S TH SAME RIGHTS WE USE FOR SULTO. OKAY. IT’S IN A TIE AND LONG GRAIN RICE. ALSO USE IT TO MAKE A RICE IF YOU’VE HAD THOSE AT THE REST ARE GOOD. SO THIS IS A SIMPLE RECIPE. SOMETHING I’VE SHOWN YOUR YOUR VIEWERS MANY, MA TIMES TO MAKE BEFOREHAND. WE HAVE A GREAT RECIPE TO MAKE THIS BEFOREHAND ON OUR WEBSITE AS WELL. AND THEN SOME CHERRY TOMATOES. AND ASIDE FROM THE SIMON, OF COURSETHAT’S A REALLY SIMPLE DISH. WHAI LIKE TO DO IS SAUTE WITH SOME EXTRA VIRGIN OLIVE AND THEN I UP AND A LITTLE BIT OF AVOCADO. AND I DO BECAUSE WANT TO BRING THAT OKE POINT UP. OKAY. SO IF YOU KNOW, IF YOU EVER COOK WITOLIVE REALLY SMOKE QUICKLY, IT C BE TO WRITE. SO BY THE TIME YOU COOK THAT SIMON, MOST OF THE TIME, ALL STAR SO WHAT WE DO IS WE HAD A LITTLE OCADO AND THAT’LL BRING UP ABOUTTHE SMOKPOINT A LITTLE BIT. SO I DO AS A TIA. 21 80% OLIVE OIL. SO STILL HAVE THAT BEAUTIFUL OLIVE OIL FLAVOR THE AVOCADO I LIKE TO USE BECAUSE ALSO DOESN’T HAVE A LOT OVERPOWERING FLAVOR. SO IN OTHER WORDS, IT WILL. IT WILL ACCEPT THE OLIVE AND WILL OVERPOWER THE OLIVE OIL FLAVOR. YEAH, YEAH. A LOT OF US WHEN WE’RE DOING FISH AND RISOO, THOSE COULD BE KIND OF INTIMIDATING BECAUSE YOU DON’T UP. YOU CAN SOME FISH. MOST OF ANY DISH OF WHAT SOME OF THE BESTGO-TO ADVICE THAT YOU WOULD SAY WHEN WHEN WE’RE TRYING TO DO THGS OR WHEN YOU’RE WHEN YOU’RE STARTING TO START A RIGHT AWAY 100%, CUT YOUR OLIVE OIL. >> USE SOMETHING LIKE A I KNOW THAT, YOU KNOW, PEOPLE TRY TO SHY AWAY FROM ED OILS, BUT WE ALSO BRSEAT OILS IN FROM ITALY. AND IT’S IT WAS INTERESTING IS IS THPROCESS, OK? EVERYONE’S AFRAID OF THE SEA EAGLES, BUT IT’S ALSO HOW THEY EXTRACT CERTAIN ELEMENTS OM THE SEED O. WE VE AN OLIVE L WE IMPORT FROM ITALY. THAT ISSUPER AND IT ABSOLUTELY HAS SOME SEED OIL AND SOME SOME SEATS ENTERS. THE BOTOX CAN ONLY DO . ANDERSON YEAH, IT WAS EVERYWHERE. SO IT’S UTILIZE. SO IT’S INTERESTING BECAUSE I’VE ACTUALLY HAD THE WIND REPRESENTATIVE BREAK IT DOWN FOR ME BECAUSE I KE TO GIVE THIS FEEDBACK RIGHT BACK TO THE CUSTOMER. SO IT’S NOT ALWAYS TO THE ITEM THAT BEING US. IT’S THE PROCESS. SO THE WAY THEY PROCESS YELLOW AND THE LEE IS THAT THEY EXTRACT THOSE, YOU KNOW, UNDESIRABLES AND THEN WE CAN YOU SEE IT ALL AS A CUTTING AGENT AGAIN, VERY, VERY SIMPLY PUT. IT DOESN’T HAVE A LOT OF FLAVOR. SO THE OLIVE OIL DON’T ASKED WHY CUTTING AND CUTTING IF YOU’RE GOING TO SAUTE, YOU’RE GONNA NEED TO CUT. BECAUSE I LOVE ALL AGAIN. TRY IT TOMORROW MORNINWITH YOUR EX AND BURNS UP. YEAH. SO WHEN YOU CUT 80 21 T10 TO WE DON’T USE IT FOR DRESSING TO 100%. ALL OF OIL. EXTRA VIRGIN FIRST GOAL, PRESSURE DRESSIS BECAUSE DOESN’T REIRE AND HEAT. IT ALL LOOKS AMAZING. GENERAL. WE ABOUT 30 SECONDS LEFT. I KNOW YOU GUYS HA A TON COMI UP AS FAR AS HOLIDAYS AND IS APPROAING. SO WE HA WE JUST HAD A PAINNG EVENT, P AND PAIN WE’RE DOING IN NOVEMBER. WE WILL SEEING THE HOLIDAYS CHRISTS EVE NEW YEAR’S EVE. AND I JUST RECOMMD EVERYONE FOLLOW US ON OUR SOCIAL MEDIA TO GET ALL HE WAS JUST 6 CAUSE THEY DO FILL UP AND WE LOVE CELEBRATG WITH OUR PAGE. AND SO THAT’S GREAT PLAYER, GREAT PLACE TO HE THANKSGIVING AND LOCATION THERE FOR STREET DOWNTOWN. THE RIVER DISTRICT. IT AND IT IS A IT’S OPEN MONDAY THROUGH SATURDAY. SUNDAY. YOU YS ARE DOING SUNDAY. KNOW WE DO A SUNDAY DINNER. SENATE SENATE SCIENCE ON THE DINNER 12TO 8. OKAY. IT’S VERY POPULAR. ALL RIGHT. YOU KNOW, CASES SAYS THIS IORMATION AS WELL AS A LINKTO >> THEIR WEBSITE AND W YOU CAN TRY THIS DISH AT HOME. BUT AMONG MANY OTHERS IN THE LAW JOY, THEY DO FOFORTS OUR WEBSIT

Chef Cal Bruno, a longtime friend of the Good Morning Gulf Coast crew, came into the studio Thursday to showcase one of the dishes at his restaurant. Chef Cal prepared a salmon dish with capers and Kalamata olives. The dish represents the fresh ingredients that Bruno’s of Brooklyn prides itself on; and it can be easily made at home.Genevieve Bruno, Chef Cal’s wife, also joined us in the studio, she spoke about some of the upcoming things that the restaurant was doing. Bruno’s of Brooklyn now has a happy hour from 3-5 p.m., where drinks will be served along with small plates of food specially prepared for the time.To learn more about how you can also make a delicious, homemade Italian meal, WATCH THE FULL INTERVIEW ABOVE!Trending News:Florida woman accused of stealing motorized Publix shopping cart to drive herself to appointmentFlorida man accused of going 124 mph, tells troopers he ‘had to use the bathroom’NHC monitors two areas for development, including one over FloridaHere’s what stays open, what closes during a government shutdownNaples police searching for woman accused of soliciting teen for sexDOWNLOAD the free Gulf Coast News app for your latest news and alerts on breaking news, weather, sports, entertainment, and more on your phone or tablet. And check out the Very Local Gulf Coast app to stream news, entertainment and original programming on your TV.

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Genevieve Bruno, Chef Cal’s wife, also joined us in the studio, she spoke about some of the upcoming things that the restaurant was doing. Bruno’s of Brooklyn now has a happy hour from 3-5 p.m., where drinks will be served along with small plates of food specially prepared for the time.

To learn more about how you can also make a delicious, homemade Italian meal, WATCH THE FULL INTERVIEW ABOVE!