In 2009, Erin Byers Murray left her cushy office job as a writer for Daily Candy, and headed to Island Creek Oysters in Duxbury, Mass., where she learned what it takes to work on an oyster farm. Murray took her experiences and chronicled them in her new book, SHUCKED: Life on a New England Oyster Farm. We talked with Murray about what led her to the oyster farm, what she learned and how to pick the perfect oyster.

AndrewZimmern.com: What prompted you to leave your job at DailyCandy for a job at Island Creek Oysters?

Erin Byers Murray: I was on the lookout out for story ideas when I visited the farm a few years back and was mesmerized by both the work and the setting. Something about these farmers making their living on the water year round really spoke to me.  I was also at a point in my writing career where I needed a break – I really wanted to get my hands dirty for once. And believe me: there’s no better place to do that than on an oyster farm.

AZ.com: Your new book, SHUCKED: Life on a New England Oyster Farm, chronicles your time at the farm. What is the most important thing you learned there?

EBM: Growing oysters requires so much more than a good boat and a healthy body of water; it’s an art form that takes into account water temperature, tidal flows, and the whims of Mother Nature. The growers at Island Creek live and breathe oyster cultivation. I think it’s important that oyster lovers understand how much time, attention and energy goes into growing these briny, little wonders.

AZ.com: Best thing about being an oyster-farm hand? Worst?

EBM: The best: Getting to watch the sun rise over the water almost every morning of the year. The worst: Not being able to feel my hands for most of the frigid New England winter.

AZ.com: How has learning about farming affected the way you think about food?

EBM: Having never worked in farming or food production before, I was surprised to learn just how much physical work goes into growing one single ingredient. Whether it’s carrots or caviar, producing food requires an extraordinary amount of physical, human labor. I used to take for granted that the food at my grocery store, in my CSA, or on the plate at a restaurant appeared so effortlessly. Understanding that there’s a human life (or, more likely, many) behind every single ingredient gives me a deeper appreciation for everything I eat.

AZ.com: Selecting oysters can be a bit overwhelming. What are three things to look for?

EBM: If you’re buying oysters at a market, examine the shell for any nicks or chips which could mean the oyster inside is dry or dead. Look for oysters with a deep cup (the rounded, bottom shell) since they’ll have more meat and oyster “liquor,” which is the briny juice that surrounds the meat. Lastly, once you shuck the oyster, look for opaque meat that fills the entire cup. And always smell your oyster before you slurp it – not only will that tell you that the oyster is fresh but it helps prep your palate for the sea-salty goodness you’re about to enjoy: a good oyster smells like the ocean.

AZ.com: What is your oyster of choice? How is it best prepared?

EBM: Yes, I’m biased, but I love Island Creeks. They are, in my opinion, the perfect representation of an East Coast oyster – lots of brine up front with a hint of sugary sweetness at the end. (And you can have them shipped anywhere in the country from islandcreekoysters.com!) I usually eat my oysters naked or with a squeeze of lemon, but as Skip Bennett, founder of Island Creek taught me, they’re also pretty fantastic with a hit of green Tabasco sauce and a couple drops of vodka (see Patriot Oysters for recipe.)

AZ.com: Where are your five favorite places to grab a bite in New England?

EBM: Tough to narrow it down to five! But here goes (in no particular order)

Island Creek Oyster Bar
500 Commonwealth Ave.
Boston, MA 02215
612.532-5300
www.islandcreekoysterbar.com

Coppa
253 Shawmut Ave.
Boston, MA 02118
617.391.0902
www.coppaboston.com

Craigie on Main
853 Main Street
Cambridge, MA 02139
617.497.5511
www.craigieonmain.com

La Laiterie
184-188 Wayland Ave.
Providence, RI
401.274.7177
www.farmsteadinc.com/lalaiterie

Corazon del Mar
21 South Water Street
Nantucket Island, MA 02554
508.228.0815
corazonnantucket.com

AZ.com: What’s in your fridge?

EBM: Fresh tomato sauce from the last of this season’s tomatoes, peanut butter and jelly, apple cider, bacon, maple syrup, eggs, Bibb lettuce and fresh cilantro from my CSA and a couple of excellent craft beers courtesy of my beer-loving husband.

 

Erin Byers Murray is a Boston-based editor and freelance writer who took a break from the media world to work on an oyster farm for 18 months. In 2009, she convinced Skip Bennett and the growers at Island Creek Oysters in Duxbury, MA to let a completely unprepared, aquaculture-illiterate food and lifestyle writer work for them to learn the business of bivalves. Her book, SHUCKED: Life on a New England Oyster Farm (St. Martin's Press) chronicles the journey from oyster flats to fine dining tables. Today, she is back to writing full time, covering food and sustainability for publications like Food & Wine, Boston magazine, and Edible Boston. 

Remember those hot summer days when school was out, you and your neighborhood buddies pulled out the sprinkler, and you thought nothing could make the day better? Then, you heard a sound that made everyone stop what they were doing and run. The faint chiming tune that could mean only one thing: here comes the ice cream truck. Thanks to Doug Quint and Bryan Petroff that feeling doesn’t have to be just a childhood memory. Quint and Petroff drive around NYC making kids and adults alike smile with their Big Gay Ice Cream Truck. We chat with Quint and Petroff about music, thinking outside of the box when it comes to ice cream, and Jimmies (or are they sprinkles?)

AndrewZimmern.com: You’re known for using not-so-typical ingredients. How do you come up with new ice cream concoctions?

Bryan Petroff: We both have a love of food and adventuresome palettes. Also, we’ve both had the opportunity to travel a lot. As soon as we knew we were doing the truck, we threw caution to the wind and began brainstorming what we loved to eat and what we wanted to try on ice cream. We are game to give anything a chance and will scope out grocery stores and other restaurants wherever we go. It’s at the point where we can’t eat anything without imagining how it would taste in ice cream. Just simple grocery shopping becomes research.

AZ.com: Doug is a professional bassoonist. What led him from bassoon to ice cream? Where can we hear his dulcet tones?

Doug Quint: The ice cream truck came a few years ago when I decided to take a part-time job. As a teen, I spent every summer at a music camp; as an adult, I ran from one music festival to the next. I thought I would just skip all of that one summer and take an odd job. I couldn’t think of anything more odd than driving an ice cream truck around New York City. The bassoon is packed away for the summer, but if you search on iTunes or Amazon, you’ll find some of my recordings with ensembles.

AZ.com: As a kid, what would you order from the ice cream truck?

DQ: Ice cream trucks? In Pittsfield, Maine? No such thing! We had a Tastee-Freez, where I ordered vanilla soft-serve with chocolate Jimmies.

BP: We didn’t have ice cream trucks where I grew up in Florida. We should drive or ride our bikes to the Tastee-Freez in town and eat on picnic tables by the side of the road. Usually I had hot fudge sundaes with TONS of whipped cream and peanuts. Oh, and they are sprinkles – not Jimmies. We always razzed our mom for calling them Jimmies (she was from the Northeast).

AZ.com: Something tells us the BGICT doesn’t play “Pop goes the Weasel.” What’s your big gay ice cream song?

DQ: The Big Gay Ice Cream Song (that’s the official name) is a great tune written and performed by Jane Wiedlin. She has a sense of humor that’s quite twisted, and that’s just what we needed. It was released on iTunes and Amazon on my birthday last year- clearly placing it as “the best gift ever.”

AZ.com: We heard a rumor you might be going brick-and-mortar with the BGICT. Who, what, where, why and when can we go?

DQ: It’s true. This summer we’ll be opening up our first “real” location, at 125 East 7th Street in the heart of New York City’s East Village. Our opening date is “when we’re ready, we’ll open” and we hope for that to be in mid-June.

AZ.com: Most surreal moment since starting the Big Gay revolution?

DQ: There are plenty of them, but when I first met Andrew Zimmern, he told me that he had already eaten at the truck wearing a disguise- to scope us out unannounced. I’d met him, fed him, and not known it. That tripped me out.

BP: Two moments come immediately to mind:  1.) October 9, 2010: Setting up for Carts in the Parc and looking out the truck window to see Dana Cowin, Food & Wine's Editor-in-Chief, standing there.  She was the first customer of the day.  I wanted to give her something great and my mind was racing.  I hope she didn't notice it, but I was freaked out- I felt like I was in the middle of a Top Chef Quickfire Challenge, and 2.) August 22, 2010 - Doug's birthday.  The day started at 5 a.m., in Death Valley and ended around 2 a.m., in San Francisco.  In between included meeting Jane Wiedlin for the first time, participating in a food truck conference, having Jane ‘s Big Gay Ice Cream song go live on iTunes, being the guests of honor for a huge block party hosted by Humphry Slocombe Ice Cream, and hitting a late night drag show.

AZ.com: What was the best frozen treat you’ve ever had?

BP: My first experience with great ice cream was when I went to Germany in high school.  The flavors, like kiwi and nut, just knocked me off my feet and I think set the stage for an adventuresome love of food.  But I’ll always say my default dessert is a just a great, simple lemon sorbet.

AZ.com: Favorite food trucks?

DQ: There are a bunch of delicious food coming off NYC trucks, so it’s mean to play favorites. For sweet stuff, we swear by The Treats Truck, and for meals, we can’t say enough tasty things about the Mexican food you can get from the trucks that set up in the summer by Brooklyn’s Red Hook ball fields.

AZ.com: What’s in your fridge?

BP: Well, we’re working on a cookbook due out in 2012, so it’s all research for that: whole milk, heavy cream, cocoa nibs, containers of homemade of dulce de leche, various fruits and purees, and a bottle of Maalox. Frozen finished test batches are in our freezer, plus an ice cream maker bucket, frozen veggies, and bottle of Blue Sapphire gin and sweet tea flavored vodka. Also in the fridge is real butter and fake butter, pistachios, eggs, a chunk of parm-reggiano cheese, cauliflower, leftovers from local restaurants (we rarely cook dinner), Kiehl’s Blue Astringent for a quick pick me up, and plenty of Diet Coke.

The Big Gay Ice Cream Truck hit the streets of New York City in June 2009. The brainchild of Douglas Quint (professional bassoonist) and his partner, Bryan Petroff, the truck features a menu that combines traditional soft-serve ice cream with unique toppings. Find out where you can find the ice cream truck here.

If you get a chance to visit Milwaukee, make sure you bring your appetite. Chef Jason Gorman has taken over the kitchens at the Iron Horse Hotel and has added his “new Wisconsin” flair. We chat with Gorman about running a hotel’s kitchens, the badger state and why it’s important to honor food heritage.

AndrewZimmern.com: When did you know you wanted to be a chef?

Jason Gorman: I think for some people this career isn’t something you choose, but it chooses you. This was the case for me. I was in college and got a part time job at a local Italian restaurant, thinking it was a Ma and Pa establishment. In actuality, it was the real deal, a roadside Italian Tratorria. An amazing experience, we worked all morning for preparation for evening dinner service. We made everything in house: pasta, desserts, soups, stocks and even fabricated legs of veal, which is something most restaurants no longer do. We did not use tongs; we used forks and spun pasta on the plates. We did not read tickets; only the chefs orders. Every sauce was made to order and very intense.

AZ.com: Now you’re the Executive Chef at the Iron Horse Hotel in Milwaukee. That means you’re not in charge of just one restaurant, but all of the hotel’s food operations. How do you make each eatery feel unique, while giving each your personal touch?

JG: At The Iron Horse Hotel, our mission is no matter what price point or location, that all food and beverage is of quality in nature. From the Branded Burger, consisting of chuck, brisket and sirloin topped with Pleasant Ridge Reserve cheese, smoked onions and red wine “ketchup” to our in Smyth Dry-Aged Duroc Pork Chop affectionately called the “Porkerhouse,” everything must be equally tasty and presented with care.

AZ.com: What challenges have you come across since taking over at Iron Horse?

JG: Any time a chef moves to a new home or region, one must adapt their style to fit where they are. The clientele is different; you have to interact with them to find their desires. That in itself is one of the largest challenges, as people have different tastes. I also don’t believe in replicating the same food at each place I cook. It's how chefs evolve.

AZ.com: Your menu for Smyth, The Iron Horse Hotel’s fine-dining restaurant, has been getting a lot of people’s attention. What was your process in developing the menu? Why do you think it has created such excitement in the food world?

JG: The menu was developed with significant inspiration from the Midwest and Wisconsin. The menu is ingredient-driven, meaning when we are developing our menu we source many local unique foods that are in season. We then take these wonderful ingredients and try to interpret them in with a Wisconsin context in mind. Wisconsin has a rich and diverse culinary lineage; Polish, German, Scandinavian and Norwegian immigrants have made a huge impact on this state’s culinary past. I think this concept of regional cooking is not entirely new, however, most people traveling to this state aren’t as familiar with the depth to our culinary heritage.

AZ.com: You’ve described your food as “new Wisconsin cuisine.” What is “new Wisconsin cuisine”? What makes a food distinctly “Wisconsin”?

JG: New Wisconsin cuisine is a subjective tribute to the wonderful history of this state’s culinary heritage. Food is a journey not a destination. I’m not originally from Wisconsin, so in pursuit of my own understanding of what Wisconsin cuisine is today and tomorrow, I thought it was important to understand its past. I started reading many old cookbooks and thought to myself - what if we take these recipes and dishes that seem to have been forgotten about and throw out any preconceptions? What if we create these dishes from a different vantage point? What if we take something like a blintz, which is a very classic dish that you won’t find on most menus – either deemed tired or pedestrian – and approach it with the best ingredients you can find? Presented in a contemporary style, taking something old and making it new.

AZ.com: Why do you think it’s important to make regionally specific food?

JG: Essentially, if every city around the world has the same type of food, culture and heritage, then there is no point to go out. I think there are many wonderful things that are unique to each city and state. When guests are wanting to experience Wisconsin food, I want them to think of The Iron Horse Hotel. It’s our interpretation, but we believe it’s respectful and have taken great care to honor it.

AZ.com: What are your five favorite restaurants in Milwaukee?

JG: In no particular order:

La Merenda
125 E. National Ave.
Milwaukee, WI 53204
414.389.0125
www.lamerenda125.com

Solly’s Grille
4629 N. Port Washington Rd.
Milwaukee, WI 53212
414.332.8808
www.foodspot.com/Clients/WI/Milwaukee/SollysGrille

Polonez Restaurant
4016 S. Packard Ave.
St. Francis, WI 53235
414.482.0080
www.polonezrestaurant.com

Honeypie Café
2643 South Kinnickinnic Ave.
Milwaukee, WI 53207
414.489.7437
www.honeypiecafe.com

Benji’s Deli
4156 N. Oakland Ave.
Shorewood, WI 53211
414.332.7777
www.foodspot.com/Clients/WI/Shorewood/BenjisDeli

AZ.com: What’s in your fridge?

JG: Sriracha, maple syrup, yachtwurst, oatmeal brown stout mustard, Cocoa Cardona cheese.

Eating for almost 41 years and cooking for 26, Jason has had the privilege of working with some of the country's top chefs and restaurants. Although he did not attend culinary school, if you've met him, he's the first to tell you he affectionately "wears" his degree.

Fortunate enough to have worked in many different aspects of the hospitality world, from fast casual service, Ma and Pa restaurants, catering, 1,000-room plus hotels, independent stand-alone restaurants, some corporate chains, a casino, 4- and 5-diamond restaurants, even a steakhouse, Jason is now the Executive Chef in the state's No. 1 boutique hotel, The Iron Horse Hotel.

If there is a tasty meal to be found in Chicago, chances are Heather Shouse has written about it. Shouse took her passion for food and writing in her trip across the United States to find the best food trucks. The result? Her new book, Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels. We talk with Shouse about BBQ, the Chicago food scene and those mobile kitchens.

AndrewZimmern.com: With a solid background in journalism, what led you to focus on food?

Heather Shouse: I didn't realize until later in life how central food was to my childhood. Like many Anglo/Caucasian mutts in America who lack a real cultural identity, I didn't experience amazing mole from my Oaxacan grandma or fermented kimchi from my Korean uncle. What I did have was copious amounts of Southern-inflected comfort food: barbecue, fried chicken, pot roast, strawberry-rhubarb pies from fruit plucked from the garden. I took much of this for granted growing up but after working for chefs such as Lidia Bastianich I realized that our food memories are so connected to our current cravings and, ultimately, moments of complete happiness, regardless of how exotic or not-so-exotic they may be.

AZ.com: You’re a certified barbecue judge with the Kansas City Barbeque Society (KCBS). How did you get that gig? What do you look for in a blue-ribbon BBQ dish?

HS: I grew up in Kansas City, which I consider to be ground zero for the best barbecue in America, primarily because it brings together the best elements of so many different regional styles, as well as lays claim to its own specialty: burnt ends. I was aware of barbecue competitions from a young age and I always loved the camaraderie, the smack-talking and the insane hours...it was like a family camp-out focused around fire and music and, of course, food. When I started writing about food, I approached the founders of the KCBS and asked about joining a certification class, where I learned the KCBS rating system as well as what they're looking for, how to spot perfect barbecue, etc. After completing the class and taking the oath I judged the American Royal, the largest competition in the circuit with over 400 teams competing in the open class. It was amazing, overwhelming, and immediately infectious. I hope to judge as long as I have my own teeth.

AZ.com: As the Chicago reporter for Food & Wine, what can you tell us about the status of the Chicago food scene? Any up-and-comers to keep an eye on?

HS: Unnamed Paul Kahan butcher shop (825 W Fulton Mkt) ETA: Summer 2011
The indefatigable team behind Avec, Blackbird, Publican and Big Star are at it again, this time giving Chicago something of a mash-up between and old-school butcher shop and NYC’s Eataly. Kahan says the project was born out of both public demand, an answer to the incessant calls the Publican gets requesting private party space, and the desire to become their own supplier by housing the butchering and baking operations for all of the group’s restaurants in one facility. Morning pastries and freshly baked bread will draw early commuters. The day hours promise made-to-order sandwiches stuffed with house-cured meats, pates and terrines, as well as a full-service butcher business selling a dozen types of housemade sausages, custom pork cuts, lesser-seen Spanish beef cuts, dry-aged duck breast and all manner of offal. And by evening the space morphs into a 45-seat restaurant, with communal tables nestled in alongside the butchering space, which will be lined with floor-to-ceiling shelves stocked with imported oils, vinegars, pastas, canned fish and more. Kahan sees the dinner hours ideal for private parties, but when open to the public, the space will host a limited menu of items such as a charcuterie board, smoked fish plates, steak tartare and seasonal salads.

The Little Goat (841 W Randolph) ETA: Late summer
Stephanie Izard follows up her hit restaurant Girl & the Goat with this modern take on the all-day diner, expanding only a block away to do it. A bake shop in the front of the space greets the grab-and-go crowd with freshly made breads, pastries and sandwiches, while beyond it a long counter and a handful of booths offer seating to patrons looking for updated takes on diner classics. Breakfast, lunch and dinner are available all day in the main room, and a second-floor space will host private events and cooking classes, as well as serve as the butchering area for both Girl & the Goat and the Little Goat. An attached bar with a separate entrance is aimed at the industry crowd, with a late-night bar snacks menu and distractions such as table shuffleboard and a photo booth.

This year also brings prospects of the city finally legalizing real food trucks (under current regulations the chefs can’t cook on the trucks). The battles with city council over the mobile food vending legislation have been long and hard, but it looks like the impending election of Rahm Emmanuel as mayor will be just what it takes to finally get the job done. He has already voiced support, and once he legalizes real food trucks, the floodgates will open and it will be a huge new segment of our local food industry. High profile chefs are chomping at the bit in the wings waiting to see how things shake out before jumping into the game.

AZ.com: In your new book, Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels, you traveled across the United States looking for the best mobile kitchens. What does a food truck need to make it into your book?

HS: Three things: delicious food, a unique or truly authentic concept, and a great, inspiring story that conveys the passion and hard work behind this model of food service. Without passion and grit it's just a business, and I have very little interest in profit as an angle.

AZ.com: The concept of the food truck seems to be a craze sweeping the nation. What’s the allure of a food truck? Do you think they’re here to stay?

HS: It levels the playing field. There are no VIPs, no pulling strings to get a table, no special comps from the chef, but instead you have people of various ages, races and sociocultural backgrounds standing in line together, discussing the food and the experience as it's happening, sharing tips on what to order or stories of other trucks they love. In addition, trucks fit into the current economic climate perfectly, offering delicious, high-quality food for a good price, without sacrificing a fun experience.

AZ.com: What are your five favorite food trucks? Where can we find them?

HS: It's so hard to narrow it down but if I absolutely had to I would say these, and not in any particular order:

El Gallito (3800 E Olympic Blvd, Los Angeles, CA): an offshoot of the adjacent brick-and-mortar Mexican joint by the same name, this truck specializes in birria de chivo, the killer stewed goat that is the pride of Jalisco. I love to come on weekends to catch the blasting banda bands, grabbing a stool at the bar on the covered patio to order a cold beer to wash down the juicy goat tacos (even better dipped in consomme, the oily, earthy broth available in little Styrofoam cups).

Nong's Khao Man Gai (SW 10th Ave and Alder St, Portland, OR): In true Bangkok street stall tradition, Nong Poonsukwattana does one dish and one dish only—khao man gai, Thai-style chicken with rice. It sounds simple but the narrow focus translates to perfection, from every grain of rice to the lappable nam jim sauce alongside.

East Side King (behind the Liberty Bar at 1618 E 6th St, Austin, TX): This funky little trailer turns out massively flavorful creative Asian fare from two chefs at Uchi and Uchiko, the city's best Japanese-rooted restaurants under Tyson Cole. Parked behind a great dive bar, ESK is the spot in Austin for late-night hours and booze-friendly food.

The Arepa Lady (Roosevelt Ave between 78th and 79th Sts, Queens, NY): A legend among street food–savvy New Yorkers, Maria Piedad Cano operates only on Fridays and Saturdays and only in the wee hours of the night. Stay up late and be rewarded with an indulgent Colombian classic, the arepa de choclo, fresh corn that's been ground by hand into a dough and then formed into patties that Cano tosses onto her mobile griddle, folding the lacy browned edges up and over a pile of white farmer's cheese before handing them over in simple waxed paper.

Skillet (Seattle, locations vary): Leading the pack of chef-driven, seasonal, farm-to-table creations on wheels is Joshua Henderson, the man behind the famed "bacon jam" that tops Skillet's juicy burgers, as well as the best risotto you'll ever get from a trailer (okay, maybe the only risotto you'll ever get from a trailer).

AZ.com: What’s in your fridge?

HS: Ugh. I've been on tour for three weeks so really there's likely to be some sickly leftovers waiting for me to return and throw them out, as well as my standard stock of a dozen kinds of Asian chile paste, fish sauce, a random assortment of beer and three jugs of barbecue sauce (from Gates, Fiorella's Jack Stack and Oklahoma Joe's)...you know, the necessities.  

Heather Shouse is the senior food and drink correspondent for Time Out Chicago, as well as the Chicago reporter for Food & Wine magazine. Shouse has contributed numerous articles to CHOW, Rachael Ray, Men’s Journal, Playboy.com, and Draft magazine. She has edited and coauthored multiple editions of Time Out Chicago Eating & Drinking Guide and contributed to the Native's Guide to Chicago. While her position as a local authority on Chicago’s drinking and dining scene has offered numerous opportunities to direct appetites toward notable spots in every corner of the Windy City, Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels is her first book to truly combine her passion for travel and eating, the two things that make life worth living.

It's obvious looking at actress Debi Mazar and her Italian husband, Gabriele Corcos, that they are madly in love with each other, but it's their love for food that really heats up the kitchen. The couple went from the Web to television with their new show on the Cooking Channel, Extra Virgin. We talk with Debi and Gabriele about the best things in life; family, love and of course, food.  

AndrewZimmern.com: An acclaimed American actress falls in love with a Tuscan-born foodie. How did that happen?

Gabriele Corcos: Florence, Summer 2001. Debi was vacationing in Europe and came down to Florence to visit Katia Labeque, a world-famous piano player that on that summer was recording a Latin-Jazz project. I was one of the percussionists/producer. During the very first dinner we had together at Katia's house I asked Debi if she wanted to take a walk with me in the "piazza", because I needed to go buy cigarettes. We exited the party and ended up grabbing a cocktail in a bar and sitting for three full hours on the steps of the Santo Spirito Church. We talked about life, travel, family, art and music. When we realized how much time have passed we started walking back to the house and I told her: "You are so cool, we should have kids together!" Without a pause Debi looked at me and responded: "Yes, we should!" We had not kissed yet, and we kind of froze for a moment... did we really just say that? On that night we tried to kiss cheeks goodnight, and we smashed lips by mistake. The day after we spent the day together, we walked hand in hand through the center of Florence and we exchanged our first "official" kiss on the Lungarno, close to the Ponte Vecchio.

Debi Mazar: ...and we never left each other's side since. Its been a decade, two kids later (Evelina and Giulia) and better than ever. I will add that I was visiting a famous French pianist (who played at Madonna's wedding to Guy Ritchie) Katia Labeque. We met there, and she said "if you are ever in Firenze, please visit." So, I did, and she had a classical orchestra playing in her home while I stayed there. Musicians from all over the world. And she also had a Cuban band as well...which is where I met my Ricky Ricardo. The Italian version...Gabriele.

AZ.com: Together, you started a Web series called Under the Tuscan Gun. Why start a show on the internet and not on traditional media? And what in the heck is a Tuscan gun?

GC: When I arrived in the U.S., I did not have a social security number or a working visa. Debi got pregnant right away and was still working real hard on a one-hour series for CBS during the week, and a Jackie Chan movie in Canada that she would go shoot over the weekends. I ended up spending a lot of time by myself and started writing on my computer the incredible impression that the world of food here in the States made on my Tuscan soul. Groceries open 24/7 (never heard of it,) abundance of everything, supersize of vegetables... but also the lack of the genuine Tuscan ingredients, or at least the fact I had to really research where to go shop for food in order to re-create the recipes I was used to. I started considering how important my new food journey was going to be, given that all of the sudden I was feeding the mother of my child. I called my treatment "The Tuscan Cookbook for the Pregnant Male." It was partially some sort of gigantic love letter to Debi, but also a way to convey the fact that all of the sudden I was going to be a father, and that had to be reflected by my kitchen duties.

I kept on writing for a few months, and then one day YouTube came around. One day Debi and I decided to use a little camera we were gifted with for our wedding, and shot ourselves in the kitchen making a very simple red sauce recipe for spaghetti. We had so much fun that from then on, every two weeks we would post a new video recipe. I designed our blog and started sharing our experience online. All of the sudden we started receiving tons of e-mails. People responded to our project in a way we never expected. We received e-mails from young mothers happy to have new ideas to cook for their kids, culinary students from around the world started commenting on our posts, and many viewers started praising our work and telling us that all of a sudden we brought their grandmothers back from the dead. This incredible response is what has been inspiring and fueling The Tuscan Gun for the past 5 years.

DM: All true. Basically, my book agent... by the way, I'm not a "writer," but because I'm an actor with an "interesting" past, people have always wanted me to write a book. People wanted the "80s in NY," or "Pregnancy style, life style." I am a person of passion, and given the fact I've never "written" before, I deemed it gratuitous to produce a book just to make money. Timing was wrong, I wasn't ready. I was just living in the moment. I always thought I'd do a book (or several) when the time was right, and I imagined, I'd just vomit it out organically, which is basically what happened when Gabriele and I got in the kitchen. We filmed an episode, and after a few glasses of some good Chianti, I came up with "Under the Tuscan Gun." It's basically my Mother-in-law, saying to me,"dai da mangiare a mio figlio alla maniera toscana," which means,"feed my son and granddaughters in a Tuscan way!" Since I took him away from her, and lured him to the U.S.A.

Debi Mazar was officially under Tuscan scrutiny! I had to rise to the occasion. Our blog was simply for sharing good info. No advertisers. Obviously we had people interested, but they wanted to promote things like soy sauce, nothing to do with what we were doing or the brand. We were about controlling content and not making money to just sell out. So, we raised a community via the Web and an "awareness" over five-year period. And then, one day, we got noticed by relevant foodies, the world, and Cooking Channel! Going to TV was never the intention really. Although I must say, being an actor, this project is wonderful as I get to cook, act, write, direct, and be around my favorite person...my husband.

AZ.com: What makes your new Cooking Chanel show Extra Virgin different from other cooking shows?

GC: Our show is a hybrid that has not been done before. We do let people take a look to our life in a very personal way, but at the same time the reality element is what actually drives the recipes we feature. We always try to approach the writing of our episodes as if they were real moments in our life. This is how we live, how we cook for our children, our family and our friends, regardless of the show. Our kitchen is the warmest room of the house. It's its heart, the same way it was for our grandmothers. We do not have a television in our kitchen, we do treat it as a sacred place that exists not just for quenching our hunger, but where we talk about our days, where we bond as a family.

DM: It's a hybrid. We winged the first season. I'm a private person and didn't really want to let people into my personal life. I've tailored it in a way, where it's all about the food and add small moments from my family life that are controlled, and relevant to the food. Traditional "dump-and-stir," seemed like a loss of using our talents; to make people laugh, and feel invited into our actual home. We are cooks, not chefs, and don't want to shove information down people's throats, so giving a "domestic comedy" element felt more natural, more relatable to real folk. 

AZ.com: You both have a lot on your plate, so to speak, how do you fit it all in?

GC: Oh, it is real hard and exciting at the same time. We really do not have a support system here in L.A.; our families are either in Italy or in Florida. It is us and our daughters. So family always has the priority, even if that sometimes means slowing down business a bit, or forcing ourselves to do something with our daughters rather than spending hours on the phone or on the computer. We do indeed have many ideas, a few products we would like to introduce into the food market here in the U.S. like our Limoncello, the bread grill we use on the show and the t-shirt line I created as a joke for the taping of Extra Virgin (I did not expect to receive over 2000 e-mails requesting them!) Also, I am writing a new food centered show, already shot a pilot and in the process of giving it the final touches before starting to shop it around.

DM: I drink good red wine! Seriously, we put kids first to avoid the guilt. We haven't slept eight hours in 10 years, and constantly multi-task. Thank God we are both "type A" personas. Gabriele and I have each other's backs. We are a team. Both travel separately, so one of us is with the children (unless we are promoting Extra Virgin. That's the hardest part of doing our show.) Often, as an actor, I travel...never for more than two weeks away is the rule. We try to stay open minded, and always continue to dream and try to make things happen. We almost never take real vacations and spend little on new stuff. We try to create the beauty in our lives. We keep a beautiful home with love, fresh paint, flowers, good food, and friends! Anything else is icing. 

AZ.com: How did you each develop your individual cooking styles? Why do your styles blend together so well?

GC: It's all about love. Having somebody to cook for is always the best way to get going in the kitchen. Our styles blend well because we always cook together, we do not even think about our "individual background," we just get at the kitchen counter and make it happen. It is a lot of fun and very romantic, as if Debi and I needed another excuse to be attached by the hip. We are always together.

DM: Mine are developed out of literal survival, and a great curiosity in general. We play great music, we inspire each other in the kitchen. Obviously, Gabriele is the Tuscan, so I'm always impressed being someone who loves history and tradition. And, also, if you have it together in the bedroom, the kitchen is the most obvious next place to feed it all. 

AZ.com: Favorite restaurants for a date night?

GC: Our favorite restaurant in Los Angeles is Angelini Osteria. Gino, chef and owner of the Osteria, is not from Florence. He comes from Rimini, which is a city on the Adriatic Coast of Italy, a couple of hundred miles north of Florence. Despite the fact that regional cuisine is incredibly diversified throughout Italy, his food is the closest thing to home I ever experienced here in the U.S. I am actually working in his kitchen these days, a couple of times a week, no pay. I just enjoy terribly the sound and the smell of an Italian kitchen. I love being the new guy, the outsider that has to pay respect to the existing hierarchy. I chop, I dice, I clean, and I observe carefully everything that is done. It's a real blast!

DM: I concur...

AZ.com: What’s in your fridge?

GC: Prosecco and Beer. Leftovers from last night's BBQ with our dearest Italian friends: roasted peppers with garlic, chard with garbanzo beans and pancetta, a couple of pork sausages and a few pork ribs and a half of a very thick steak that we will consume today for lunch over an arugula salad. Milk, eggs, yogurt, strawberries, pineapple, mortadella, prosciutto, pancetta and guanciale. Pecorino, Fontina, goat cheese, burrata and some Italian Taleggio. Broccoli, salad, carrots, celery, parsley, chives, zucchini, beats.

DM: Mayo, catchup, Dijon mustard, flaxseed oil, bee pollen, fresh picked aloe-vera from my garden (for burns,) salted butter, assorted fresh jams, fresh almond butter, prosecco, O.J., coconut water, almond milk, fabulous cheeses, frozen sauces (we pre-make for those nights where you can't cook)..,and yes, confession here: chicken nuggets (that are healthier and free range) for an occasional moment of "f*** the kids." Let's feed the kids early, so we can make that dish with hot pepper, or mushrooms, or something adult and sexy that we know they will never eat! 

Born in Florence, Italy, Gabriele Corcos  was raised in the Olive Country of Fiesole. His grandmother and mother taught him everything he knows about Tuscan food and traditional farmers’ cuisine. At the age of six, one Sunday morning alone in the kitchen, Gabriele decided to turn on the oven and baked his first cake. He then delivered it warm to his parents’ bedroom for breakfast, but decided to charge them a fee!  From then on, his Sunday morning baking experiments became his weekly allowance.  Gabriele has not stopped cooking since, and he has an insatiable fascination with food, a love for organic ingredients, and foremost a determination to feed his wife and children in the healthiest and most natural way he knows…the Tuscan Way.

Debi Mazar is an acclaimed actress who made her feature film debut in Martin Scorsese’s Goodfellas.  A born-and-bred New Yorker, Mazar grew up in Queens and is best known for her portrayals of edgy, sharp tongued women including ‘Shauna’ in HBO’s award winning television series Entourage, ‘Crystal’ in Steve Buscemi’s directorial debut Trees Lounge and ‘Denise Ianello’ in L.A. Law.   Debi was also a contestant in season nine of the hit ABC competition series Dancing with the Stars.

Their new Cooking Channel show, Extra Virgin, invites viewers into their family’s Los Angeles home, where the couple share their passion for food and each other.  She’s a modern girlfrom Queens, and he’s a food purist from the hills of Tuscany. With their two young daughters, they have a home life that is pleasantly chaotic and filled with only home cooked Tuscan meals.