Prairie Street — Culinary Kitchen Magazine, July 2023

PICTURED –Chefs Yossel and Kendra collaborate on the Veal Paillard with Reduced Apple Gastrique. Check out our extensive recipe library now on Youtube @PrairieStreetCo

I started Prairie Street as a way to ensure the highest quality kosher meat could be available anywhere in the United States. It’s been an amazing journey and I am thrilled with how our boutique company has grown: our product portfolio now includes a plethora of lamb, veal, Dry Aged and USDA Prime beef; our digital library is home to more than 100 professionally produced cooking videos hosted by world renowned chefs; a new podcast; and, now this, the Prairie Street Culinary Kitchen Magazine.

There’s a lot of great content in this issue. Go behind the scenes with Culinary Producer, Chef Kendra, in “Lights, Camera, ACTION!” and then sit down with Chef Yossel in “A Walk Down Prairie Street” to learn more about the YB Experience. Cook along with Chef Erica in “Maximizing Your Knife Skills” and then try some of these stellar recipes.

Let’s get cooking!

Elliot Moscowitz FOUNDER + CEO | PRAIRIESTREET.CO

SIMPLY PUT –Knowledge is power! Safely holding, managing, and maneuvering your knife is the key to confidence.

MAXIMIZING YOUR KNIFE SKILLS

Elevating your culinary excellence

Video By: Chef Erica | Article By: Chef Kendra

To maximize your home cooking experience, learning the culinary basics are essential to building confidence and proficiency in the kitchen. If you’re new to cooking, the kitchen can be an intimidating place — but it doesn’t have to be. Here, in the Prairie Street Culinary Kitchen we strive to replace any anxiety or fear with excitement and curiosity. When your toolkit is filled with knowledge, cooking becomes fun — not a chore.

Let’s start with the cook’s ultimate tool: the Chef’s Knife. In our Knife Skills video we go into depth on things like sharpening and caring for your knife, but let this article serve as a quick guide on how to hold your knife and a few iconic cuts. If you want, follow along with our video so you can practice alongside the instruction as we demonstrate how to dice an onion, mince some garlic, and chiffonade parsley.

You & Your knife

1

Start by wrapping your three lower fingers (pinky, ring, and middle) around the handle of your knife and then grip the blade at the heel with your index finger and thumb.

2

Be sure to choke up on the blade with a firm pinch as this will give you the power and control you need when chopping.

3

Your freehand will be managing the food. Use “spider fingers” to keep your knuckles curled and fingers tucked so you cut your food, not your fingers!

Simply put –Knowledge is power! Safely holding, managing, and maneuvering your knife is the key to confidence.

If you want, follow along with our video so you can practice alongside my instruction as I demonstrate how to dice an onion, mince some garlic, and chiffonade parsley.

— Chef Erica

Bete’avon !

— Bon Appétit !

DICE

Dicing is similar to chopping, except it is more precise. While some recipes will specify a size for the dice, most dice cuts are typically about a ½ inch cube — the size of a die — and are consistent in size and neat in appearance. The purpose for dicing is so the ingredients cook and appear in a uniform way allowing for even distribution of flavor and texture.

pro tips

from CHEF KENDRA

How you approach dicing a vegetable or fruit is first dertermined by the shape of the ingredient. Regardless if round, long, or whatever, the goal is to first start by creating a flat surface of the food. From there, you’ll want to cut those pieces into evenly sized planks or sticks (known as batonnet). Finally, cut down the batonnets into your desired dice.

Whether you prefer an 8 to 10 inch Chef’s Knife or a Sontuko Knife, it’s important you work with an instrument that comfortably fits in your hand.

MINCE

Mincing can quickly be done using a food processor; however, a sharp knife and a steady rocking motion will keep you in control and cut down on unnecessary dishes. Mincing releases the maximum amount of flavor from an ingredient because it creates the most surface area and therefor exposes the highest amount of essential oils. The motion can be done by placing a flat hand on the top of the knife while moving the knife over the chopped pile.

pro tip

from CHEF KENDRA

Want a big garlicky flavor? Take your mince to the next level. Create a garlic paste by adding a little coarse kosher salt and running the flat of your blade over the minced garlic until a smooth paste forms.

CHIFFONADE

We love a good ol’ chiffonade! It’s a delicate garnish and a lovely way to finish your dish with a last pop of flavor. Chiffonade is a basic cut used to finely slice herbs (including basil, sage, mint, spinach, lettuce, etc.) into long, thin strips — or ribbons. First, stack your herbs or leafy greens into a neat pile. Next, roll your pile of herbs or leafy greens into a tight, cigar-like shape. Finally, run your knife through the tightly rolled-up leaves using a perpendicular slicing motion — being careful to keep your slices very thin. Sprinkle your green ribbons as the finishing touch to your dish.

pro tips

from CHEF KENDRA

Make sure your herbs and leafy greens are completely dry before you begin the chiffonade. If wet, they have a tendency to stick and clump together.

SIMPLY PUT –Take your cooking to the next level with Prairie Street Co. Browse our impressive portfolio of premium kosher meat and taste the difference.

FEATURED PRODUCTS IN JULY ISSUE

Elevating the kosher meat shopping and cook-at-home experience

Prairie Street Co. consistently delivers luxury kosher products nationwide. Our premium kosher meat is USDA-certified and hand-sourced from the highest quality boutique farms and artisan butchers. Every aspect of the process is carefully curated and Star-K regulated to ensure the luxury kosher experience we’ve promised.

PICTURED –Nothing beats grilled meats over a live fire! Check out our extensive video library on YouTube @PrairieStreetCo

BEEF OUTER SKIRT STEAK

Typically reserved for high-end restaurants, our Outer Skirt Steak is a tender, delicately marbled cut from the diaphragm area of the cow. While the Outer Skirt Steak can be prepared in a variety of ways, we find it lends itself perfectly to marinades followed by searing or grilling.

SKU: BCHOICE2230

Click or Scan here to Start Shopping!

LAMB SINGLE CUT RIB CHOPS

Our Single Cut Lamb Rib Chops are as scrumptious as they are striking! Highly select and cut straight from the rib, these delicious beauties are perfect for everything from a date night dinner to a classy appetizer.

SKU: LCHOICE3000

Click or Scan here to Start Shopping!

PICTURED –Lamb Single Cut Rib Chops (top) on the grill with additional Prairie Street Chop offerings. See full catalogue at PrairieStreet.co

for any date night meal or dinner party.

LAMB WHOLE RACK

Our Lamb Whole Rack is beautifully hand trimmed and makes for an impressive center piece at any dinner party. When roasted, our lamb becomes sweet, tender, juicy and full of rich flavor. With its Frenched bones and succulent marbling, this rack makes for an unforgettable experience.

SKU: LCHOICE3010

Click or Scan here to Start Shopping!

PICTURED –Our Lamb Whole Rack is elegantly trimmed and sure to impress. It’s simply perfect

PICTURED –

Our Veal Rib Chops are a versatile and delicious cut. Enjoy them as they come–thick and meaty—or try them pounded thin as a paillard.

VEAL RIB CHOPS

Our Veal Rib Chops are the ultimate luxury. Cut from the front breast, the Veal Rib Chop is at its finest and most tender when simply done on the grill or in a hot skillet. Gently kissed with sweet flavor and meat that will melt in your mouth, this is without a doubt an impressive cut.

SKU: VCHOICE4030

Click or Scan here to Start Shopping!

BEEF SURPRISE STEAK USDA PRIME

The USDA Prime Surprise Steak comes from a secret part of the ribs that beholds a luxurious cut. It is beyond flavorful and remains tender even when cooked to higher temperatures. The abundance of marbling gives the Surprise Steak a natural buttery richness no one can deny.

BPRIME1245

Click or Scan here to Start Shopping!

PICTURED –Prized by prestigious chefs, our USDA Prime Surprise Steak is a gem. Turn your home into your own private restaurant with this exclusive cut.

PICTURED –Founder and CEO, Elliot Moscowitz, with Chef David on set prepping to film. Check out our extensive recipe library now on YouTube

@PrairieStreetCo

Credit: Chef

TIME

Prep: 20 min / Cook: 45 min

SERVINGS

6-7

AUTHOR

Chef David

FROM PRAIRIE STREET

1 Prairie Street Veal Rib Chop

1 Package Prairie Street Lamb

Single Cut Rib Chops

1 Prairie Street Beef Outer Skirt

Steak

INGREDIENTS

Freshly ground black pepper

Kosher salt

TARRAGON AIOLI

1 cup mayonnaise

1 lemon, zested

½ lemon, juice

1 teaspoon fresh tarragon, finely chopped

STEAKFEST: PART 2

VEAL CHOP, LAMB CHOPS, & SKIRT STEAK

FOR THE PREP —

Get your fire started! We recommend using fruit wood when cooking over a live fire. Whichever wood you prefer, ignite the fire and get your grate very hot.

Next, season your Veal Rib Chop and Lamb Single Cut Rib Chops with kosher salt and ground black pepper. Season your Outer Skirt Steak with ground black pepper only.

To prepare your Tarragon Aioli, mix all of the ingredients together in a small bowl. Set in the refrigerator until ready to enjoy with your grilled meats.

FOR THE COOK —

Starting with your Veal Rib Chop (as it is your thicker cut protein) place it directly over the hottest part of the grill to get a crusty sear. Be careful not to burn the bones! Move the bones to indirect heat or cover them with tin foil.

As the Veal Rib Chop is searing, add your Lamb Single Cut Rib Chops to indirect heat—remember the Lamb Chops are fairly thin in comparison to the other cuts, so keep your eye on them to ensure they do not overcook. Once your Veal Rib Chop reaches an internal temperature of 90°F, flip it and move it to the indirect heat part of the grill. Place your Outer Skirt Steak on the grill last over direct heat. Since this is thinner than the Veal Rib Chop, it will not take as long. After 3 to 4 minutes check the internal temperature of the Outer Skirt Steak. Once it reaches 90°F, flip it.

We prefer to enjoy our meat at the perfect 125°F to 130°F, or medium rare. To achieve this, remove your steaks and chops from the grill when their internal temperatures read about 120°F. Allow them to rest for about 10 minutes so their internal temperatures rise to 125°F and their juices have a chance to set.

FOR THE PLATE —

Finally, slice your Veal Rib Chop and Outer Skirt Steak against the grain in ½ inch to 3/4 inch slices. Leave the Lamb Single Cut Rib Chops as they are so guests can choose their own. Present your grilled meats on platters along with your Tarragon Aioli and your favorite side dishes.

PICTURED –Chef Kendra serves up her Tuscan Lamb Rack inspired by a trip to Italy. Check out our extensive recipe library now on YouTube

@PrairieStreetCo

Lee Thatcher | www.balanceofbliss.com

Credit: Chef Kendra

TIME

Prep: 45 min / Cook: 45 min

SERVINGS

2-3

AUTHOR

Chef Kendra

FROM PRAIRIE STREET

1 Prairie Street Lamb

Whole Rack

INGREDIENTS

2 large cloves garlic

2 stems fresh rosemary

2 tablespoons preserved lemon

1 cup unseasoned breadcrumb

½ cup pine nuts

2 sprigs fresh mint, chiffonade

1 teaspoon fresh lemon zest

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

TUSCAN LAMB RACK

a taste of ITALY

FOR THE PREP —

Using a paper towel, remove any excess moisture from your Lamb Whole Rack and then let rest to room temperature while you prepare the Tuscan paste.

In a small food processor, pulse together your garlic, rosemary, preserved lemon, kosher salt, and ground black pepper into a thick paste. Mix in the extra virgin olive oil to combine all of the ingredients.

Generously coat the Tuscan paste all over the Lamb Whole Rack and let sit to marinate for about 30 to 45 minutes on a sheet pan.

Preheat your oven to 425°F.

FOR THE COOK —

Cook the Tuscan marinated Lamb Whole Rack for about 15 to 20 minutes to develop an outer crust.

Heat a small skillet over medium heat. Add ½ teaspoon of extra virgin olive oil and toast the pine nuts until fragrant, about 3 to 4 minutes. Once slightly golden, stir in the breadcrumbs to gently toast, about 3 minutes. Be sure to keep stirring the ingredients in the skillet so they do not burn. Transfer the pine nut and breadcrumb mixture into a bowl and stir in the mint chiffonade and lemon zest.

Remove your Tuscan Lamb Rack from the oven once it reaches an internal temperature of 120°F and allow it to rest for about 20 minutes to reach the medium rare temperature of 125°F to 130°F.

FOR THE PLATE —

Once rested, serve slices of your Tuscan Lamb Rack to friends and family with the breadcrumb-pine nut crumble on top.

Bete’avon ! — Bon Appétit !

PICTURED –Chefs Yossel and Kendra put the finishing touches on their Veal Paillard with Reduced Apple Gastrique.

Credit: Chef Kendra Lee Thatcher

on Instagram

TIME

Prep: 20 min / Cook: 45 min

SERVINGS

2

VEAL PAILLARD with

REDUCED APPLE GASTRIQUE

FOR THE PREP —

Cover your cutting board and Veal Rib Chops with plastic wrap. Using the flat, smooth side of a meat gavel, gently pound your Veal Rib Chops to about 1-inch thick—making them now into Veal Paillard. Pay particular attention near the bone so the meat doesn’t tear when you flatten it. Remove and discard your plastic wrap.

Preheat your oven to 400°F.

AUTHOR

Chef Kendra & Chef Yossel

FROM PRAIRIE STREET

2 Prairie Street Veal Rib Chops

INGREDIENTS

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

APPLE GASTRIQUE

1 cup white sugar

1 cup water

2 cups natural apple juice

¼ cup rice wine vinegar

½ cup red wine vinegar

FOR THE COOK —

Preheat a large, heavy bottom skillet over a mediume to high heat. Lightly season your Veal Paillard with coarse salt and ground black pepper. Once your skillet is hot, add a small drizzle of olive oil and then sear both sides of your Veal Paillard. Once golden, set aside on a racked baking sheet.

Meanwhile, make your Apple Gastrique. Preheat a medium cast iron stock pot over a medium flame. When hot, add your sugar and water. Let the water and sugar bubble together, giving the pot a gentle shake every 30 to 45 seconds. Once a golden color begins to form on the outside of the pot, gently stir with a whisk being careful not to kick the sugar to the sides of the pot. After about 4 to 5 minutes, once the water has evaporated and the sugar becomes a syrup consistency, add your natural apple juice and gently whisk. Reduce the heat to low-medium. Let the sugar syrup and apple juice reduce for about 4 minutes and then add your rice wine and red wine vinegars. Gently whisk to combine. Turn off the heat and let the gastrique sit to the side. It will continue to slowly thicken while waiting to be plated.

About 10 minutes before serving, finish your Veal Paillard in a 400°F oven for about 4 to 5 minutes only as you do not want to over cook. You are looking for an internal temperature of 120°F.

FOR THE PLATE —

When ready to eat, serve your Veal Paillard with a drizzle of your Reduced Apple Gastrique and a salad of bitter, sweet chicories.

PICTURED –Founder and CEO, Elliot Moscowitz, with Chef Erica on set prepping to film.

Check out our extensive recipe library now on YouTube @PrairieStreetCo

Credit: Chef Erica Wides | www.ericawides.com & @funnypeoplemakingfood on Instagram

SURPRISE STEAK DIANE A STEAKHOUSE

CLASSIC

TIME

Prep: 20 min / Cook: 45 min

SERVINGS

2

AUTHOR

Chef Erica

PRAIRIE STREET

1 Prairie Street Beef Surprise

Steak USDA Prime

INGREDIENTS

1 teaspoon Dijon mustard

2 teaspoons non-dairy butter

Kosher Worcestershire sauce, anchovy free

½ cup cognac or brandy

1 shallot, minced

½ cup unsalted beef stock

Parsley, chopped

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

FOR THE PREP —

Using a paper towel, remove any excess moisture from your USDA Prime Surprise Steak and then portion the meat into 4 to 5 pieces. Season all sides of your Surprise Steak pieces with kosher salt and ground black pepper.

FOR THE COOK —

Heat your heavy bottom cast iron skillet over a direct flame, or over high to medium heat on your stovetop. When your skillet is very hot, drizzle a little olive oil and then sear the portions of your Surprise Steak. Let a crust form on the steaks, about 3 minutes, and then remove from the pan and set aside.

To the same skillet, add a drizzle of olive oil and the minced shallots. Stir and coat the shallots with the brown fond mixture in the pan. Add your cognac or brandy and let alcohol burn off. After about 3 to 4 minutes add your unsalted beef broth, Dijon mustard, and Worcestershire sauce, and let the liquid reduce by about half. The consistency should be nappe, or thick enough to coat the back of a spoon. Finish your sauce with your non-dairy butter and an extra few cracks of freshly ground black pepper.

Add the seared Surprise Steak back to skillet and continue to cook the portions in the sauce. Cook for another 5 to 10 minutes so the internal temperature reaches about 135°F to 140°F. While we typically prefer our beef medium rare, the Surprise Steak can take the heat and can go to a higher internal temperature without overcooking.

FOR THE PLATE —

Thinly slice your Surprise Steak Diane and fan out on your guests’ plates. Spoon on a little extra sauce and top with freshly chopped parsley. Serve with a side of your favorite steamed or roasted vegetables and enjoy this classic preparation.

PICTURED

–Chef Yossel Backman is the YB Experience. When not jetsetting around the world, he comes home and cooks for Prairie Street.

A WALK DOWN PRAIRIE STREET

A conversation with chef Yossel Backman

Host: Elliot Moscowitz, Founder & CEO | Original Airdate: April 30, 2023

Launched in April 2023, A Walk Down Prairie Street is the podcast that introduces you to the many talented and interesting meat fanatics that come in and out of the Culinary Kitchen. The interviews are not only a deep dive into their backgrounds, but also an exploration of

where their passions come from and what they have on their horizon. In one of our first episodes Elliot Moscowitz, Prairie Street’s own Founder and CEO, sits down with world renowned Private Chef Yossel Backman of YB Experience.

PICTURED –Founder and CEO Elliot Moscowitz talks with Chef Yossel about what it takes to build and maintain a luxury brand.

Chef Yossel Backman began cooking at a young age. Today, he travels the world exploring flavors while cooking for his clients.

Chef Yossel Backman is an acclaimed chef and the founder of YB Experience, a luxury private chef service that is renowned for its exceptional kosher cuisine. With over eight years of culinary expertise, Chef Yossel has worked in some of the most prestigious kitchens across the globe, including New York’s infamous Reserve Cut Modern Steakhouse and various international Michelin starred restaurants.

Throughout his illustrious career, Chef Yossel has made a name for himself as a true innovator in the field of kosher cuisine. His imaginative approach to cooking has earned him widespread recognition and has made him a sought-after chef for high-profile events and occasions.

With an unwavering commitment to excellence and an unparalleled attention to detail, Chef Yossel has built a reputation as one of the most skilled and creative chefs in the kosher food scene. From crafting sumptuous shabbat and holiday meals to preparing elaborate

multi-course tasting menus with perfectly paired wines, Chef Yossel's culinary creations are a celebration of the senses.

Growing up in the Chabad of the University of Maryland, Yossel’s love for hospitality took shape at a young age. While he calls New York City home these days, it’s a mere pass through for this globe hopping chef. Chef Yossel can be found jetting from one exotic location to the next, cooking unforgettable meals for his highend clientele. When on location, he embraces the local culture and lets that shine through on the plate. Elliot and Chef Yossel discuss everything from family and tradition to keeping Prairie Street and the YB Experience ahead of the curve.

The following excerpt from the original interview podcast recording. To hear this interview in its entirety, check out this episode on YouTube or Spotify

PICTURED –

A Walk Down Prairie Street Podcast

Episode 5 — A Conversation with Yossel Backman

Original Airdate —April 30, 2023

ELLIOT Welcome to A Walk Down Prairie Street our new podcast series. We've been really lucky the last two days that we've had Yossel Backman with us. So, welcome to the set.

YOSSEL Thank you. So happy to be here.

ELLIOT Yossel is 24 years old, a global renowned chef, has traveled to Hawaii, the Caribbean, Europe, Morocco, everywhere you could think. And what's really cool is that he not only travels with these exclusive clients, he actually improvises and makes the dishes based on the local culture as well. We've had an opportunity to have you on set, make a few recipes for us—how did you think it's gone so far for you?

YOSSEL It's really a family which is very much the way I look at the whole entire food world. Food is a family. Food brings people together. Coming in and joining this whole operation as well as just the whole Prairie Street family in general has been a really incredible experience.

ELLIOT Tell me how at this age did you get into this? How did you build a following?

YOSSEL I grew up on a college campus which is definitely a little different, not so typical. And that’s really kind of where it all started. I got to meet, you know, entrepreneurial type people, people studying, people wanting to do good things. And I think that that's

PICTURED –Chef Yossel Backman of the YB Experience stops by the Prairie Street Culinary Kitchen.

really where I kind of got that push in the beginning. And then from the culinary side, I got it from my mother. My mother loves cooking. She makes everything from scratch: breads, cheese, I mean like really everything. So that's really where I fell in love with cooking. And then at the Chabad house we’d have, you know, hundreds of students Friday nights and over holidays.

So that's kind of where my love for it all kind of began. And then from there, I eventually moved to New York and I started working in some restaurants, some food trucks, and took a little leap into some Michelin starred restaurants. And that's kind of really where I again, started learning the basics, real technique, and the different ways to use things, different ways to look at ingredients, look at dishes, how to plate, all these different aspects that go into the whole picture of creating a meal—creating a culinary memory and experience for my clients today as well as just in general for anyone.

ELLIOT At Prairie Street, we're very focused on the quality aspect. How did you make the transition from being a volume chef to being super sophisticated for only 20, 30 people at a time, at next level, in effect kosher Michelin star? How did you make that transition?

YOSSEL What I always loved about the food industry in general is hospitality. That's what I grew up with, right? The Chabad is always about inviting anyone and everyone in, you know, just helping people out. So it's that hospitality, that's service. And as I was developing myself and developing my pallet, I realized more and more that when you do the larger scale, that hospitality and service kind of gets lost, diluted. It's about putting out the buffet, putting out the meal, putting out the food as opposed to ‘how can I make this a incredible, thoughtful, beautiful and delicious experience for the client? For the guest?’

It's all about what's the intention behind it, right? And for me, the intention is always the hospitality creating that incredible experience for someone to walk away and be like, ‘wow, that was incredible.’

ELLIOT I think we're trying to do the same things, which is, it's not just a meal, it's not just to satisfy you, it's to wow you. It's to have an experience that you've never had before.

YOSSEL It all starts in the beginning, right? Even before the logistics, it starts with a phone call or a meeting of really getting to know them and building a connection, building a relationship. And that's super important, you know, so that when I get to the kitchen and I'm presenting a dish, I'm not just, you know, a chef in the kitchen or as I like to call it, I like to be a chef in the dining room, you know? It's an exclusive experience.

ELLIOT Exactly. And I think that's what makes you extremely unique, that it's the whole experience, the grand experience. And it sounds similar to my job, you have an infinite amount of logistics to deal with. Especially if you're going to a brand-new location that you've never been to, for sure, that must be a little stressful to do that. But the clients don't feel that stress

...the intention is always the hospitality creating that incredible experience for someone to walk away and be like, ‘wow, that was incredible.’

PICTURED –

With a passion for genuine hospitality, Chef Yossel curates unforgettable dining experiences for all of his clients.

and all they know is when they get there everything is smooth and still.

YOSSEL Everything is perfect. And that's my entire goal and that's my purpose essentially is to create these experiences where A to Z they have nothing to worry about. All they have to do is go on vacation and have an incredible time and spend it with the people that they're going on vacation with and just simply enjoy.

ELLIOT That's fantastic. I think it's just amazing the work that you do, your disposition and how you're doing that. You're showing consistent quality, which is our mantra here. Thank you so much for taking A Walk Down Prairie Street with us. And let's get back cooking.

YOSSEL Let's! Thank you.

To watch the full podcast originally aired on YouTube and Spotify April 30, 2023, click or scan below!

Bete’avon ! — Bon Appétit !

'Everything is perfect... that's my purpose.'

PICTURED –Founder and CEO, Elliot Moscowitz, with Chef Kendra on set prepping to film. Check out our extensive recipe library now on YouTube

@PrairieStreetCo

PICTURED –

With more than 100 professionally filmed videos on our YouTube channel, we thought it was time to invite you behind the scenes.

Lights, Camera, ACTION!

An exclusive look behind the scenes

By Chef Kendra Culinary Producer, Prairie Street Culinary Kitchen

We have been building the Prairie Street Culinary Kitchen video library for more than two years and I’m proud to report that to date we have aired more than 100 high quality, original videos. If you follow our YouTube Channel, (and if you haven’t yet subscribed,

what are you waiting for?), you know we are committed to bringing you delicious content each week. While that is no easy feat, our word is our word, and we absolutely love sharing our knowledge with you. But have you ever wondered how do they do that? Well, c'mon in!

To watch the full video, follow along and get the inside scoop, click or scan below!

Bete’avon ! — Bon Appétit !

PICTURED –

The

For every production, there is a team of at least 10 to 15 people who work behind the scenes to make our food shine. Planning, or pre-production, begins about two months out and a shoot can last anywhere from two to four days. But the fun doesn’t end when the cameras stop rolling. The editing process, or post-production, lasts for several months after—all while we begin pre-production for the next shoot!

CULINARY

Researching, cooking, tasting, developing, and writing is an ongoing process. CEO and Founder, Elliot Moscowitz, the chefs, and I are constantly going back and forth on ideas. When finalizing which products, recipes, and content will be shot during the next production we’re considering everything from the holidays to methods and techniques. Once the recipes are set, my job of breaking down the recipes, begins. Here, I create lists upon lists of ingredients, dishes, props, schedules, talking points, etc, etc. It’s an ongoing process that

action is carefully orchestrated by a team of video and culinary professionals.

'But the fun doesn’t end when the cameras stop'

doesn’t really end until after the dish is complete. I call it the “culinary conundrum” (and I love it!).

LIGHTS! CAMERAS! AUDIO!

Food is only one part of this production puzzle. Our crew consists of video professionals who manage and maintain a huge setup and breakdown of state of the art lights, cameras, and audio equipment. While you can capture a lot with an iPhone (and we use those, too), it's the high-tech camera setup that demands key lighting from every angle. The kitchen quickly becomes a living obstacle course with everchanging wires, diffusion boxes, c-stands, drapes, and tripods.

ACTION

All of this is carefully orchestrated by our Creative Director, Sandra Dillon, and Elliot. When not doing a million other things, they’re staring at the many monitors in video village ensuring the cameras are capturing the right thing, nothing is out of focus, and the framing is

correct. From here they communicate with the talent, the crew, and anyone else who needs to know when it is good to start rolling, when we need to hold, and when it’s time to cut. This communication is key because each of us in our own roles can only see a fraction of the big picture—they’ve got the master view.

BE FLEXIBLE

Elliot’s favorite term is “etched in jello”, and for good reason. When on set one has got to be flexible to calmly handle things that come up: the weather suddenly changes, something breaks, a delivery comes in late, or Elliot gets an idea for another video that he wants to film. All of these things happen and we all adapt quickly. Being prepared for anything and having that team mentality helps us to achieve this. The bottom line is that we are all there for one reason, and one reason only: to make Prairie Street shine!

PICTURED –Chef Kendra Lee Thatcher, Culinary Producer, walks through the action with Chef Erica.