TERESA: WELCOME BACK.
YOU ARE WATCHING CT STYLE.
TONIGHT THE WOMEN'S BUSINESS
DEVELOPMENT COUNCIL IS
CELEBRATING ITS 20TH YEAR WITH A
SPECIAL FUNDRAISING DINNER.
RYAN:
HOSTING TONIGHT'S DINNER
IS AWARD-WINNING CHEF SUSAN
LOOMIS WHO ACTUALLY LIVES IN
FRANCE.
BONJOUR.
WE ARE MAKING ASPARAGUS TODAY.
IT'S A RECIPE FROM MY NEW
BOOK WHICH GIVES YOU ALL THE
SECRETS OF HOW THE FRENCH COOK
MAKES WONDERFUL MEALS AT HOME.
MANAGES TO LOOK GREAT AND SIT
DOWN TO A BEAUTIFUL MEAL AS
WELL.
ASPARAGUS IN THE PAN.
AMERICANS ARE AFRAID TO TOUCH
FOOD WITH THEIR HANDS.
I AM COOKING A BENEFIT DINNER
TONIGHT FOR WOMEN
ENTREPRENEURS
HELPING WOMEN IN BUSINESS.
RYAN: THIS IS DOWN IN NORWALK.
THYME,
BAYLEAF, EXTRA-VIRGIN
OLIVE OIL, GARLIC.
WE START ON HIGH HEAT.
RYAN: WHAT KIND OF SALT IS THAT?
IT IS SPECIAL SALT THAT I
CARRIED FROM FRIENDS.
-- FRANCE.
IT IS HAND HARVESTED.
IT IS THE BEST SALT IN THE
WORLD.
ASPARAGUS IS THE VEGETABLE WE
ARE SERVING TONIGHT BECAUSE IT
IS IN SEASON.
WE ARE DOING IT WITH A WONDERFUL
CHICKEN BREAST WITH A SURPRISE
UNDER IT.
OUR APPETIZER IS A GOAT
CHEESE
PARFAIT.
WE HAVE LOTS OF APPETIZERS AND
INCREDIBLE DESSERT.
RYAN:
CAN PEOPLE CHECK OUT THE
EVENT TONIGHT?
IT IS FULL.
BUT THEY CAN BUY MY
BOOK AT ANY
LOCAL BOOKSTORE OR THROUGH MY
WEBSITE.
TERESA: YOU DO COOKING CLASSES
AS WELL.
I HAVE A COOKING SCHOOL IN MY
HOME IN NORMANDY.
I AM AN HOUR
OUTSIDE OF PARIS.
I TEACH FRENCH TECHNIQUE.
ALL KINDS OF DIFFERENT SECRETS.
TERESA: HOW LONG DOES THAT COOK?
ABOUT FIVE MINUTES.
ALL YOU HAVE TO DO IS WATCH IT.
WHEN IT TURNS BRIGHT GREEN
--
AMERICANS LIKE THEIR VEGETABLES
KIND OF RAW.
