My Interview with Ringling Brothers Executive Chef Matt Loory

I recently had the privilege of conducting an interview via telephone with executive chef of Ringling Brothers Barnum and Bailey Circus- Chef Matt Loory.

This was so exciting to be able to chat and ask him a few questions about his life as a circus chef, keeping all those talented circus performers tummies full, every day- on the mile long circus train to boot!
Matt studied at Le Cordon Bleu graduating with honors, but of course he learned a lot of his skills working in his mama’s kitchen. Matt has been cooking professionally for about 8 years now, and has been with the Ringling Brothers Circus for about a year and a half.
I asked him what some challenges of cooking on the road were, and besides adapting to cooking on a rocking and rolling circus train, he says his biggest challenge is chasing down those food delivery trucks!
With over 18 different countries represented and over 20 different languages spoken by the circus performers, can you guess what the #1 top seller is when it comes to food? A good ol’ cheeseburger! I found that so interesting! Of course, many other food items are offered including chicken sandwiches and hot dogs. Matt also mentioned his signature Asian inspired meatloaf with wasabi mashed potatoes (which instantly made my mouth water!), and his fried rice with sweet chili beef- so the performers definitely have some yummy options when it comes to food!

I asked Matt what his favorite types of foods are to cook. Breakfast foods are among one of his favorites and also comfort type foods, “food that warms your soul”. You know, “food that tastes better than it looks”. Matt, being exposed to a global palate starting at the young age of 5, says his personal favorite dish to eat is Vietnamese Pho.
The circus train has 2 kitchens called the “pie carts”. I of course had to ask Matt how big a role dessert plays on the circus train, in which he answered “we don’t call it the pie cart for nothing!”. Dessert is HUGE! From cheesecakes to key lime pie, chocolate chip cookies, and their top selling dessert- the “fudgy wudgy” chocolate cake- YUMMO! Matt loves making (and eating) key lime pie, and attributes that to his Florida roots, although is his all time favorite dessert is the bananas foster at Chef Emeril Lagasse’s restaurant in Orlando, FL.  He says his number one favorite dessert  to make is the decadent eclair, and then went on to tell me a really cute story of how when he was in culinary school on Valentine’s Day he had made a bunch of eclairs and fruit tarts, and told his fellow classmates to clean up his mess after him because he had somewhere to be! He then drove 4 hours away to bring the treats to a girl he was dating (how sweet is that?!)

In concluding my interview with Chef Loory I asked him if he has any cooking tips for us at home, and I just love his response: “Follow your tongue”, a recipe is nothing more then a guideline, have fun, be creative and get to know your flavors. He recommends the book “The Flavor Bible“. Well Matt, I think I’m just going to have to check that book out!

I so enjoyed my conversation with Chef Loory, and I hoped you enjoyed reading a little glimpse into the “man that feeds the circus’” everyday life!

(photo credit top to bottom: Feld Entertainment,  Kraft recipes and Taste of Home)

Old Fashioned Coconut Cream Pie

If you are a coconut lover like myself, then you are going to love this recipe I have for you!
Old fashioned Coconut Cream Pie:

Ingredients:

1 cup sweetened flaked coconut

3 cups of half and half

2 eggs, beaten

3/4 cup sugar

1/2 cup flour

1/4 tsp salt

1 tsp vanilla

1- 9 inch pie shell baked (I usually use the frozen pre-made pie shells from Trader Joes or Pilsbury, and just follow the instructions for baking on the package)

1 cup of whipped cream

Directions:

Preheat oven to 350 degrees.

Spread the coconut on a baking sheet and bake, stir occasionally, until golden brown, approx 4 minutes.

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt and stir it well. Bring mixture to a boil over low heat, stir constantly! Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.

Set aside the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped cream and sprinkle with the reserved toasted coconut.

* Here’s a little tip- I like to make my own whipped cream. You can do this by taking about 3 cups of heavy whipping cream, add about 2 tbsp of powdered sugar, and blend until firm(I use my magic bullet to blend and it turns out perfect every time). It is SO extremely easy to make your own homemade whipped cream and it makes a world of difference. Although, if you don’t have the time or don’t want the fuss, feel free to use canned whipped cream or cool whip to top the pie. It’ll be yummy either way!

This would be such a great dessert to make for a summertime bbq. I might just make it for the 4th of July holiday coming up in less then a month.

I made this pie last week to bring to our small group. My pastor went nuts for this pie and said it was possibly his favorite dessert I’ve made yet- and trust me, I’ve made many many desserts! He loved it so much, I left him with a few slices of it before we left. Well, found out the next day that his kids had gotten to the pie before he had a chance to get to it and it was long gone, so he asked me for the recipe– well, here ya go Steve! Now you can make this pie anytime you’d like!

Enjoy!

Rita's-- My Happy Place!

Ice-Custard-Happiness is right! Rita’s may just be the happiest place on earth (my version of it anyways).

If you have not been to this ahh-mazing little sweet shop-PLEASE, just stop what you are doing and do yourself a huge favor and get on over and check it out! I so promise you will not be disappointed!
Let me give ya some background on this neat little company:
Rita’s was founded 30 years ago, by Bob Tumolo, a former Philadelphia firefighter. He opened up his first Rita’s location in Pennsylvania and named the biz after his wife, Rita. In about 12 years Rita’s had grown to over 100 stores in 9 states.
Now, 30 years later, Rita’s continues to thrive with over 600 locations in 21 different states, and I’m beyond thrilled they have come to CA- specifically Orange County! I’ve been frequenting the Rita’s Mission Viejo location, but you may have read my last blog post, this FRIDAY Rita’s will be opening up a Laguna Hills location, which I’m thrilled about because I live about 5 minutes away. This could be dangerous living so close!

Rita’s is just SO different from the typical fro-yo/ice cream shop. First of all, they have a huge selection of Italian Ice flavors offered in a large variety-daily. If you go there today, you will not find the same exact flavors as if you go in the next day (which is what I did a few weekends ago- yep, I went there 3 days in a row– what?) Some of Rita’s famous flavors include mango- which is their most popular, cherry, cotton candy, Swedish Fish, cookies and cream- an Italian cream ice (one of my personal favorites), and this month’s yummy fruity flavor- watermelon chip. I seriously could go on and on with all the flavors Rita’s has to offer!

Rita’s makes their Italian Ice fresh. Daily. In house. With real fruit. Friends, you can’t get any better then that!

They offer SO much- one of my favorites being their signature “Gelati” their #1 selling treat, which is a layering of their  Italian Ice and creamy old-fashioned frozen custard.

Blended Misto, which is your choice of Italian Ice blended to perfection with your choice of frozen custard flavors (vanilla, light vanilla, chocolate or strawberry)
The Blendini- Your choice of frozen custard with as little or as many topping add-ins as you’d like. One of my favs is their signature vanilla frozen custard with topping add-ins of snickers and heath bars- YUMM

Rita’s also offers milkshakes, sundaes, frozen custard cakes (I MUST have one of these for my birthday in October!), and custard cookie sandwiches made with real Oreos.
I had a great time last week taking a behind the scenes tour of Rita’s. Rita’s offers behind the scenes tour to the public too! Your group will get the inside scoop on how their treats are made. The best part – a free taste of happiness at the end!

You can join Rita’s birthday club, and receive a free treat on your special day.
You can also sign up to receive e-mail alerts on when your favorite flavor will be available in store! Now I’ll always know when my favorite cookies and cream Italian Cream Ice is available!
Rita’s also has a frequent buyer rewards program. Just download the Rita’s Rewards app to your smartphone, and every time you make a purchase at Rita’s, scan your app. When you get to 7 purchases you get the 8th free (regular sized Italian Ice)! How cool is that?!?

I hope you guys fall in love with Rita’s, just like I have! I’d LOVE LOVE LOVE to hear from you if you try it out- just leave me a comment under this blog post. And who knows, maybe I’ll see ya at the Rita’s Laguna Hills grand opening tomorrow?!?

(I think I need this for my car!)