About the Host
A Philadelphia native, Chef Ari Miller first broke into the restaurant world as a food writer for The Jerusalem Post during a decade he spent living in Israel. After deciding to pursue a culinary career, he first cut his teeth in the kitchen of Tel Aviv's acclaimed eatery, Oasis, under renowned Chef Rima Olvera. Then, upon returning to his hometown of Philly, he further honed his craft at several of the city's most-beloved eateries – Zahav and High Street on Market – before striking out on his own In February, 2019, with Musi BYOB. With a daily-changing menu of Israeli-inspired hyper-seasonal dishes, Chef Miller quickly elevated his unpretentious 30-seat eatery to become Philly's hottest dining room and one of the entire country's most-sought after culinary destinations with Eater naming Musi to its annual list of the "16 Best New Restaurants in the US" in 2019.
About the Event
In this chefstream, Chef Miller livestreamed from his home kitchen, as he taught us how to cook three of his signature dishes: Green Salad with citrus & sweet potato, Bowtie Pasta in lemon butter with scallops, and Citrus-Scented Malabi with cookie crumbs. And, as is the case at every chefstream, he answered questions from attendees throughout the evening and participated in an extended Q&A to close out the night!
Appetizer: Green Salad with citrus & sweet potato
Entrée: Bowtie Pasta in lemon butter with scallops
Dessert: Citrus-Scented Malabi with cookie crumbs
- What does my ticket get me?
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In addition to getting unlimited viewing access to the on-demand recording of this event, where Chef Miller demonstrated how to cook all three dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book PDF, which outlines step-by-step cooking instructions, kitchen equipment, and a detailed list of all ingredients needed to make each dish.
- How long does this event take?
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From start to finish, this event ran 2hr 02min.
- What will the yield be?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- Large pot
- Medium or large sauté pan
- Sauté pan
- Small saucepan
- Baking sheet
- Blender or food processor
- Strainer or colander
- 2 large bowls
- Small bowls for ingredients
- Sieve or colander
- Sharp knife & cutting board
- Measuring cups & spoons
- 2 ramekins or heat resistant bowls
- Citrus zester
- Heat resistant spatula
- Slotted spoon or tongs
- Whisk
- Plastic wrap
- What ingredients will be needed?
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In addition to the following kitchen staples – bowtie pasta, extra virgin olive oil, granulated sugar, kosher salt, neutral oil (e.g. canola or vegetable), and vanilla extract – Chef Miller used the following ingredients listed below:
- Black pepper
- Coarse salt (optional)
- Cornstarch
- Dried cranberries, raisins, or dried apricots
- Heavy cream
- Lemons
- Oranges
- Parsley
- Salad greens
- Scallops
- Shortbread cookies
- Sweet potatoes
- Tree nuts (any type)
- Unsalted butter
- Unseasoned bread crumbs
- Whole milk
