Posted By Michelle on February 17, 2009

Greg’s built up quite the reputation, in Tampa, as of late. Greg Baker…ya know… Culinary Sherpas-Greg. Okay, are we on the same page now?

He’s cooked for some well-known names and some unknown names, all equally important. He’s pulled off a double-booked night (thanks to Michelle) to act as the guest chef for a local charity event where blowtorches almost took out his man hood and threw a swinging private dinner party for the cutest couple. Uh, swinging as in good time fun, not key-party-swinging (although, now that I mentioned it, he and Jeff Houck were invited to a key party at Epcot).

I digress.

He was voted the chef setting the bar in Tampa by his peers, and is now onto filming The Culinary Sherpas, the show (networks, please call). This has all taken place over the last month and a half.

It’s funny what life throws at you. One day your expecting to be foreclosed on and the next your eating foie gras hoagies with Thomas Keller and Daniel Boulud.

Perhaps there really is a thing called destiny.

Either way, Tampa Bay, here is your chance to grade Chef Greg. He’s decided to put his money where his mouth is and have you be the judge. Kind of like when Bourdain went back to Las Halles for a night of dinner service and he totally got his butt kicked.

For one night only, on Friday February 27th, you can be dinner guests of Greg’s. He’s agreed to cook a five-course meal for anyone who will show up…with $55 dollars. Hey, he’s not made it big yet; the food and venue cost has to be covered and that’s only. The menu will be classic Tuscan, the cuisine that he cut his teeth on in his first executive chef position; just to make sure he’s still got it…Bourdain style.

The Menu
Antipasto Platter, Caprese Salad, Wild Mushroom Risotto, Tuscan Grilled Flank Steak with Wilted Greens and decadent Tiramisu to finish the night. The Mozzarella will be made that day; by Greg and the mushrooms will really be wild. A traditional menu, but with Greg’s fresh twist.

The dinner will be held at Chefs On The Loose located at 3401 W Bay to Bay Blvd at 7PM. Reservations (required) may be made by calling, 813-835-7300 or visit their website at www.chefsontheloose.net. Seating will be limited to 36 guests, so ya better book now!  I don’t think I could provide anymore links to the reservation site…….maybe one more.

The first dish Greg ever made me was Chicken Cacciatore, because well, that was all he could afford. He wanted to impress me and he knew he could with classic Tuscan. At first sight, I was aghast and then I tasted it. It’s more than delicious and very inexpensive. We hope to see you on February 27th!

Chicken Cacciatore
Serves 4

1 whole chicken, cut into 8 pieces (or your choice of pre-cut parts, amounting to 8 pieces)
1 onion sliced
1 green pepper, seeded and sliced
4 cloves of garlic, minced
1 29-ounce can of good quality canned tomatoes, crushed (NOT store brand, please)
½ cup white wine
1 qt chicken stock (preferably home made)
2 teaspoons capers
a handful of green olives
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon Italian parsley, chopped
1 tablespoon olive oil
sea or kosher salt and freshly ground black pepper

Pat the chicken dry with a towel and season well on all sides with salt and pepper.
Heat a pot large enough to hold all of the chicken over medium heat, along with the olive oil. Working in batches, brown the chicken well on all sides. The fat from the chicken skin WILL spatter, so be careful to dodge the grease missiles that will inevitably fly at your face.
Place the chicken aside, and add the onion, green pepper, and garlic. Sautee these for 3-4 minutes, just until they begin to soften a bit, then add the wine and cook until it has decreased by ½ in volume – another 3-4 minutes.
Return the chicken to the pot and add the tomatoes, chicken stock, olives and capers. Bring all of this to a simmer and season with salt and pepper. Reduce the heat and let this whole mess simmer for about an hour and a half. The chicken is done when it’s fall-off-the-bone tender.
Remove the chicken from the pot, increase the heat, and reduce the sauce to the thickness of your liking. Add the herbs, adjust the seasoning, and pour the sauce over the chicken.

Categories: Budget Recipes, Italian Cuisine, Main Course, Our Comfort Food
Tags: chicken, film chef, newspaper chef, tampa chef, tuscan food, tv chef