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Kitchen chatter with Michigan chef Jared Bobkin

You may recognize him from cooking on TV with Gordon Ramsey. Jared Bobkin chats with Brooke Allen about being a TV celebrity and shares a recipe, too.

What do you get when you combine cooking, conversation and television? You get a great recipe, Jared Bobkin, and "Hell’s Kitchen."

Current State's Brooke Allen talks with Bobkin, the executive chef at the Bayview Yacht Club, about his work in the kitchen and on the screen.

Tomato Burrata

Corn Vinaigrette
2 tbsp Dijon
2 cups corn, roasted
4 shallot, minced
2 tbsp honey
1 fresno chile
12 oz brown sugar
1 1/3 cup white vinegar
2 ½ cup extra virgin olive oil

In a blender, combine all ingredients, except oil, and puree until smooth.  While the motor is running, drizzle in the olive oil until fully incorporated.

Corn relish
5 cobs of corn
1 red onion, brunoised
1 fresno chile minced
¼ bunch parsley
¼ bunch chives
2 tbsp extra virgin olive oil
2 tbsp white balsamic vinegar
Salt and pepper to taste

Corn relish

Remove corn from the cob. Chop herbs finely and reserve.  Combine corn, onion, chile, and herbs and mix.  Add vinegar and toss.  Add the oil and toss again.  Season the mixture with salt and pepper.
Slice 6 Heirloom tomatoes and 2 pound of fresh mozzarella and alternate slices.

Top with corn relish.

Brooke Allen served as local producer and host for Morning Edition, from June 2016-March 2018.
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