foreign hey there tulsa i'm amanda simcoe and you are watching tasting oklahoma i am here in the beautiful galley sink test kitchen inside kitchen ideas and we have got a fantastic show tonight with a fantastic audience with me are some very special guest chefs this is uh i'm going to say the biggest crew i have had in this kitchen to date chef curt hermann from the culinary institute at platte college and jill meredith are our guest chefs this evening welcome i love watching chef blush it's kind of fun good evening chef very good evening thank you for being here wonderful beer all right so we've got quite the menu tonight always five courses yes those familiar with kurt herman are not surprised for those unfamiliar with kurt herman you've kind of got a uh a history in tulsa yes i do would you like to share some of it with us okay so a few months ago you ended up with a little unexpected help in your kitchen yes jill so tell us about that wonderful absolutely wonderful because joe was supposed to do a stash and explain to our audience what a stage is going in just to work free and just to kind of grasp and learn but and jill has been phenomenal jill meredith is a contributing writer for oklahoma magazine and also the examiner online examiner.com welcome jill hi good to be here okay so uh in jill's words tell us a little bit about yourself let's see i love to cook i love to write about four years ago i decided to combine the two and yeah and here we are now so this evening's menu is all focused on specific techniques correct yes technique yes all right so tell us about what's what's going into our first course what's going into the soup the soup parsnips fresh fennel okay and i heard you might have farmed out that task yes so brandon he's the one who put the soup together good evening brandon excellent excellent excellent so tell us what uh what's the process for this and well first get your parsnips uh your fiddle and i use a little bit of celery a little bit of extra flavor cut them into you know bite-size pieces roast them in the oven 400 degrees till it gets that nice caramelized brown color pull them out and then uh chicken stock that's your main gotta have a good stock or it's just not gonna taste right so we did a lot of chicken stock uh simmered the veggies for about an hour and a half a couple hours and a half got all that flavor out of there and then the creaminess is a chicken fallen cream base that we had made previous and that's just you know the stock and the good bits of fat and stuff and lots of cream and reduce that down to give it that good flavor and that's really it's pretty simple okay so we have um like i said the roasted fennel and parsnip and the thing that i like to do when you're making this soup that really brings out all the flavors is caramelizing your vegetables first so you know roast your roast your parsnips and your fennel in the oven and then i really caramelize the onions really well and get them you know get them really sweet and it just brings out so much flavor in the soup so it's beautiful we hope you all enjoy it else anytime you're cooking anything if it's got water in it get rid of it somehow you roast it whether you braise it you know simmer it get rid of the water and it takes white as a flavor well and also you always want to deglaze with a little wine that makes everything better yeah absolutely or anything you want to deglaze with could be anything yes what are you looking for you don't like wine huh all right use bourbon all right well let's uh we're going to take a really quick break right now we're going to feed our hungry audience their first course get a little wine going and then we will be back to tackle the mayonnaise and course two stay tuned tasting oklahoma don't buy small shrimp okay it's like caviar