The Chef Gets Panic'd! Raiding Daniela's Pantry | Middle-eastern venison recipe

Chef Daniela Claude and journalist Grant Hermes are back, and this week, WE raid Daniela's pantry!It's episode 9 of Panic! At The Pantry, and Spring in Metro Detroit means one thing: Eastern Market Flower Day is almost here. We talk gardening in small spaces, herb growing tips, and why you should NEVER plant before Memorial Day in Michigan. This week's Tip of the Week is a game-changer for home cooks: ditch the salt shaker and start cooking with salt and pepper bowls. Daniela explains why the tactile experience of cooking with your hands actually makes you a better cook, and why muscle memory matters more than measuring.Then, we dive into Daniela's real, unfiltered fridge (yes, including some science experiments in the produce drawer) and Grant devises a stunning recipe on the spot: Middle Eastern-spiced venison tenderloin with homemade hummus, fig jam, and mint chutney, and hand-made naan, a full finger food feast inspired by Dearborn's Lebanese food culture. Daniela will cook it LIVE on Facebook on May 12 — don't miss it!We also dive into the history of eating with your hands, how Catherine de Medici brought forks to France, and why Italians really taught the French how to cook.FOLLOW ON SOCIAL MEDIAInstagram: @kalotaculinaryTikTok: @kalotaculinaryFacebook: @kalotaculinaryYouTube: Panic! At The Pantrywww.kalotaculinary.comEmail to book today:[email protected]