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JUNE 27-JULY 1; JULY 4-8, 2018 LOG SHEET#2 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER NAME: STAN ZIMMERMAN RECORDER 1 NAME: [[strikethrough]] FOODWAYS 1 FILE NAME: NOTRECORDING!.wav [[in right margin]] HATSA1_0380 RECORDER 2 NAME: FOODWAYS 2 FILE NAME: HATSA2-0389.wav PRESENTER: __ DATE/TIME: __ PROGRAM: __ STAGE: Armenian Kitchen GROUP NAME: __ SESSION TITLE: Chef Collaboration: Zaytina + Naha [[in right margin]] /Making Boerek PARTICIPANTS | INSTRUMENT/OCCUPATION [[strikethrough]] | [[strikethrough]] [[strikethrough]] | [[strikethrough]] | Michael Costa | Chef from Zaytina Carrie Nahabedian | Chef from Chicago | Presenter [[in left margin]] Soporic [[strikethrough]] like a Lasagna Michael Costa from Zaytina Restaurant [[in left margin]] Carrie [[strikethrough]] & Michael grate cheese and work w/flour & dough. [[in left margin]] Carrie [[strikethrough]] - ancient dish, passed down. Armenians are part bread and part lamb. [[strikethrough]] I'd rather cook for a michelin inspector than for my family. My mother still reminds me of when I was 13 and I fell asleep and burned the pilaf. Rolled dough paper-thin and put in boiling water. Then steeped in cold water. "If you can't cook, it's not because [[strikethrough]] of this pot"- nothing is worse than underseasoning. You can't have enough butter. Michael - tradition + innovation are our guiding principles.