Christian Pritchard on Bt Toronto, Rock & Roll Recipes!

♪♪♪ >> YOU'RE GOOD. >> Jennifer: THANKS. >> THAT'S AWESOME. DO YOU WANT TO JOIN THE ROCK BAND? >> Jennifer: I TOTALLY DO. CHRISTIAN PRITCHARD OF OSHAWA. >> CHECK, ONE-TWO. >> THANK YOU. >> Jennifer: ROCK 'N ROLL CHEFS. OK. WE MIX FOOD AND MUSIC AND I NOTICED THAT YOU HAVE A RUSH ALBUM RIGHT HERE. >> OH, YEAH. "HEMISPHERES" 1978. YOU GOT IT. CLASSIC ALBUM. SENSOR THE FRONT OF THE ALBUM. NAKED MAN ON TOP OF BRAINS. NOT GOOD. >> Jennifer: SOME WOMEN LOVE RUSH, BUT WOMEN REALLY LOVE RUSH. >> DO YOU LIKE RUSH? >> Jennifer: I DO. IT BRINGS BACK MEMORIES. >> DOES IT? ♪ SPEND THE NIGHT ♪ ♪ AWAY FROM HERE ♪ >> Jennifer: WE COULD BE IN A BAND. >> NOW I'M HERE TODAY BECAUSE ROCK 'N ROLL AND MUSIC AND MUSIC IN GENERAL HAVE A LOT IN COMMON. THE THING WITH FOOD, FOOD IS AMAZING WITH IT. IN FOOD, THERE IS 12 -- SORRY, IN MUSIC, THERE IS 12 NOTES, RIGHT? >> Jennifer: YES, THERE IS. >> 12 NOTES IN ALL OF WESTERN MUSIC IN. FOOD, THE NOTES ARE MUCH, MUCH LARGER. YOU CAN GO FOREVER, RIGHT? SO, 12 NOTES, ALL OF. THAT COMES FROM. ALL OF THAT GREAT MUSIC. NOW IN FOOD, WE HAVE MANY MORE THAN 12 NOTES. THE ORCHESTRA OF THE ROCK WILL NEVER STOP. >> Jennifer: MUSIC INSPIRES US. >> YOU BET. AND I BROUGHT SOME FOOD INSPIRED BY ROCK MUSICIANS AND MADE BY ROCK MUSICIANS. THE VERY FIRST ONE IS FROM STEVE BROOKER WHO WROTE "SITTING ON THE DOCK OF THE BAY" AND HE MAKES SOT GREAT GUMBO. WE HAVE SLIRN AND OKRA ON TOP OF RED BEANS ON RICE. GIVE ME A LITTLE BIT OF BAM. SAY IT. OK. >> Jennifer: BAM. >> EMERIL LAGASSE, DRUMMER. DID YOU KNOW? >> Jennifer: HAD IT GOING ON. BAM. THAT'S WHERE THE BAM CAME FROM. >> JAILMY OLIVER, DRUMMER. NEIL PUREIT, COOK. HE'S GOT A COOKBOOK COMING OUT, TOO. >> Jennifer: MUSIC AND FOOD, GO HAND IN HAND. >> EXACTLY. THE GREAT THING NOW IS IF YOU LIKE FRANK SINATRA TO SWITCH IT UP. >> Jennifer: WHO DOESN'T LOVE FRANK SINATRA? >> HE IS THE ORIGINAL ROCK 'N ROLL SUPERSTAR. HE DOESN'T DO ROCK 'N ROLL, BUT HE IS ALL ABOUT, YOU KNOW, THE ROCK 'N ROLL ATTITUDE. YOU KNOW T JACK DANIELS, THE COOL, THE WHOLE THING. THIS IS A RECIPE THAT IS HIS. IT IS AN A EGGPLANT PARMIGIANA. HE IS A FIRST GENERATION AMERICAN FROM HOBOKEN, NEW JERSEY. SO, YOU THINK WHAT WOULD HIS FOOD BE LIKE, RIGHT? THE THING IS HIS FOOD HAS A LOT OF HISTORY FROM ITALY. BUT WHEN IT COMES TO IRK MANY, YOU THINK HOW DO THINGS CHANGE, ESPECIALLY BACK IN THE 1930s AND 1940s WHEN HE WAS GROWING UP AND THERE IS A LOT OF SIMPLE FOODS AND IT SHOWS THE PROGRESSION OF FOOD AND MUSIC. E YOU WANT TO HELP ME MAKE FRANK SINATRA -- >> Jennifer: TOTALLY WANT TO HELP YOU. >> WE HAVE EGGPLANT ALREADY AND EGG WASH ON TOM OF IT AND WE PUT IT IN -- YOU KNOW, WE SAUTÉED IT UP QUICKLY. >> Jennifer: SOME ONIONS AND PEPPERS. >> YEAH. AND WE'VE GOT MAMA SINATRA'S HOME-MADE SAUCE. IT IS VERY, VERY GOOD. GET THE PEPPERS AND ONIONS ON TOP OF THERE AND I'LL COME AROUND HERE. THIS IS THE GOOD STUFF. THIS IS BUFFALO MOZZERELLA. REALLY GOOD STUFF. START SPREADING A THE NEWS. IT WILL BE PRETTY HOT, I THINK. ♪ START SPREADING A THE NEWS ♪ >> NICE. HOW ABOUT SOME PARMESAN. ♪ I'M LEAVING TODAY ♪ >> IT'S LIKE RON. ROCK 'N ROLL. DROP IT LIKE IT'S HOT. GIVE HER. LOOK AT THIS MESS. I LOVE IT. IT'S GOOD. >> Jennifer: IT'S A GOOD MESS. I'M THINKING OF FRANK SINATRA AS I'M DOING THIS. >> SINATRA WOULD PROBABLY HAVE A BEVERAGE WHILE HE COOKS. LOOK AT THAT. HOW ABOUT PUT ANOTHER EGG PLANT RIGHT ON TOP. RIGHT ON TOP. VERY, VERY GOOD. GOOD STUFF. DO YOU WANT TO MAKE ONE MORE LEVEL -- SHOULDN'T SHE MAKE ONE MORE LEVEL? [CHEERING] >> Jennifer: I'M GOING UP! >> GO FOR IT. WE WANT SOME MORE ONIONS, RED PEPPER. SHE IS DOING REALLY GOOD. MOVE THAT OFF THERE. LOOK AT THAT. IT'S JUST LIKE A FAMILY DINNER, TOO. >> Jennifer: I NEED A LITTLE BIT MORE PARMESAN CHEESE. >> PUT SOME BUFFALO MOZZERELLA ON THERE. >> Jennifer: YOU CAN NEVER HAVE ENOUGH BUFFALO MOZZERELLA. >> ONE MORE. NICE. NOW LET'S PUT THE SAUCE ON TOP. YOU ARE DOING -- I'M TELLING YOU, SERIOUSLY. YOU ARE GOING TO OPEN UP YOUR OWN RESTAURANT WITH SOMETHING LIKE THAT. PUT IT RIGHT ON TOP. >> Jennifer: I COULD. I COULD. I DON'T WANT IT TO FALL! >> OH. AS A CHEF WE GET FREAKED OUT ABOUT THIS. THE FINAL THING, WE HAVE TO PUT SOME PARSLEY ON TOP. RIGHT ON TOP. I WANT YOU TO KNOW, TOO, THAT WITH MY CATERING COMPANY, ONE THING WE DO IS WE GO RIGHT TO YOUR HOUSE, WE PLAY MUSIC, COOK TOGETHER. IT WILL BE LOTS OF FUN. >> Jennifer: WHAT IS THE WEBSITE? >> CREATECONCEPTS.CA. >> Jennifer: THANK YOU SO MUCH TO CHRISTIAN. WE'RE HEADING INTO YOU, KEV.