James Beard-winning chef Michelle Bernstein hangs with Billy Harris at Michy’s in Miami. Before making Sweetbread Shawarma, they discuss Bernstein’s background and the changing food culture of Miami. Surprisingly, Bernstein has never made this dish before! In Hanging with Harris, Bill Harris takes viewers into the lives of interesting people and learns something in the process. It’s always Billy. It’s always interesting, and they’re always, Hanging with Harris.
Paella at Toro New York
James Beard Award-winning chef Jamie Bissonnette and Toro co-owner/chef Ken Oringer show Billy how to make paella, a classic Spanish dish, in their New York restaurant known for tapas.
Jonathan Waxman and Barbuto’s Famous Roast Chicken
Chef Jonathan Waxman of Barbuto in New York, and the newly opened Adele’s in Nashville, shows Billy how to make his famous roast chicken.
Joey Campanero Makes Little Owl Broiled Halibut - Hanging with Harris
Billy Harris visits Chef Joey Campanero at Little Owl, where they make broiled halibut.
Charlotte Voisey Makes a French 75 Cocktail
Billy Harris joins mixologist Charlotte Voisey as she makes the classic French 75 cocktail, her go-to celebratory libation.
Chef Chris DiMinno - Clyde Common - Portland, Oregon
Chris DiMinno runs the kitchen at Clyde Common in Portland, Oregon. No small task considering that the “European style tavern” is packed during dinner and lunch, every day of the week. Focusing on farm-to-table dishes created with ingredients sourced as locally as possible, Chris and his team consistently serve up delicious dishes like pappardelle, sausage and leg of rabbit, baby carrots, tarragon, scapes, ricotta salata and off the charts snacks like truffled popcorn. No wonder people keep coming back. Chris was Hanging with Harris.
Harvey Cedars Fish Stew with Chef Michael Schwartz
Chef Michael Schwartz builds the delicious Harvey Cedars Fish Stew while poolside with Billy at the Raleigh Hotel in South Beach. This amazing seafood dish was inspired by Michael’s summers in Long Beach, New Jersey, and holds a coveted spot on the Restaurant Michael Schwartz menu.
Stephen Kalt Makes Salade Nicoise
Billy Harris is hanging with Stephen Kalt at Caulfield’s in Beverly Hills. They talk food, family and make Stephen’s take on Salade Niçoise. In Hanging with Harris, Bill Harris takes viewers into the lives of interesting people and learns something in the process. It’s always Billy. It’s always interesting, and they’re always, Hanging with Harris.
The Meatball Shop - Michael Chernow and Daniel Holzman - Hanging with Harris
Scott Conant Cooks Spicy Summer Pasta - Hanging with Harris
Billy Harris makes a Spicy Summer Pasta with Scott Conant in this episode of Hanging with Harris.
Jeffrey Morgenthaler - Clyde Common - Portland, Oregon
A nominee for American Bartender of the Year at the 2012 Tales of the Cocktail Spirited Awards, Jeffrey Morgenthaler manages the bar at Clyde Common in Portland, Oregon. With strict adherence to quality cocktail creation using fresh and innovative yet accessible ingredients combined with a focus on great service, it is no wonder he and his bar receive great respect from his peers and customers alike. He was Hanging with Harris.
Betony’s Eamon Rockey Makes A Signature Cocktail - Hanging with Harris
Billy Harris visits Betony’s Chef Eamon Rockey to make a signature cocktail.
Ivy Mix and the Rey de Leon Cocktail - Hanging with Harris
Leyenda Coctelería, having been touted as Best Latin Inspired Bar by Playboy, is fast becoming a cocktail destination. Billy visits Ivy Mix, co-owner of Leyenda in Brooklyn, New York, to mix up the Rey de León cocktail, a spicy take on the classic Daiquiri.
Josiah Citrin Makes Signature Egg Caviar - Hanging with Harris
Billy Harris visits Chef Josiah Citrin to make Signature Egg Caviar.
Ellen Bennett and the Aprons of Hedley & Bennett
Can aprons be cool? Ellen Bennett of Hedley & Bennett thinks so! Guess what, she’s right; her aprons are flying off the shelves of Hedley & Bennett’s warehouse in Los Angeles and shipping around the world to chefs and cooks that want to look and feel good in an apron that fits their needs. Ellen took Billy inside the companies' headquarters to see how their famous aprons get made.
New Jersey Fried Lobster - Chef Kevin Sbraga
Chef Kevin Sbraga, Top Chef Season 7 winner and owner of SBRAGA Restaurant (now closed) in Philadelphia, puts Billy to work in the kitchen frying up some New Jersey Fried Lobster. Accompanied by some Jersey corn and tomatoes garnished with Wasabina, a mustard green with a wasabi-like spiciness, and cooled down with a touch of aioli, this chicken-fried-style lobster is perfect no matter where you might be hanging. Watch more episodes of Hanging with Harris.