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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.