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CNN Live Saturday
Interview With Luis Caner
Aired January 18, 2003 - 18:42 ET
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
CAROL LIN, CNN ANCHOR: Tuxedos and evening gowns will be the style of the day as Hollywood heads to the Golden Globes tomorrow. Fitting into those clothes may be a little more difficult, though, after they've had dinner because we know what they're going to be eating or at least CNN's Daryn Kagan does. She's out there at the Golden Globes and looking at the menu -- Daryn.
DARYN KAGAN, CNN CORRESPONDENT: That we are. We're going to give a sneak peek to your viewers right now. Golden Globes (UNINTELLIGIBLE) it's like a big party for all of Hollywood. It's like a giant dinner party, but what are you going to serve for dinner? We're going to talk with the executive chef of the Beverly Hilton, Chef Luis Caner. Thanks for joining us.
LUIS CANER, EXEC. CHEF, BEVERLY HILTON: Thank you.
KAGAN: You'll give us a little peek and even better, a little taste...
(CROSSTALK)
KAGAN: ... a little taste.
CANER: Here we have the salad...
KAGAN: Yes, what's in that? That's not just your basic salad.
CANER: No, just wash some lettuce, nice shrimp, goat cheese, grapefruit, orange and endive. Here we have a little mix with a little chili and chili peppers, you know what I mean?
KAGAN: A little salsa there...
(CROSSTALK)
KAGAN: Yes, (UNINTELLIGIBLE) sauce, there you go.
CANER: Is with a nice...
KAGAN: Oh...
CANER: ... champagne (UNINTELLIGIBLE).
KAGAN: Oh, very good. OK, so they get warmed up with that.
CANER: (UNINTELLIGIBLE) right... KAGAN: Then...
CANER: Then the next one is this one. We have nice mashed potatoes in the bottom...
KAGAN: Love that.
CANER: ... stuffed chicken with lobster and spinach (UNINTELLIGIBLE) on top, a nice beef tenderloin...
KAGAN: And what kind of sauce is...
CANER: ... nice vegetables. This is morale (ph) mushroom sauce, which you got a little cold.
KAGAN: What are the purple things?
CANER: The purple is (UNINTELLIGIBLE) potatoes.
KAGAN: Oh, purple potatoes.
CANER: You see, and all...
KAGAN: OK and then my favorite part, desert.
CANER: And then the desert. Here we have banana mouse, apple pocket, you know like...
KAGAN: Yes.
CANER: ... the (UNINTELLIGIBLE) with (UNINTELLIGIBLE) and sweet tart.
KAGAN: And then this is white chocolate. I don't know if you can tell at home, but this is the -- a little picture of the Golden Globe award that's been...
(CROSSTALK)
KAGAN: ... and that's hiding a little bit of whipped cream there.
CANER: (UNINTELLIGIBLE)
KAGAN: Pardon?
CANER: These hold...
KAGAN: Oh, it holds it, but it's good, too.
CANER: Is good, exactly.
KAGAN: OK, now I waited for the end. I'd like only to taste the banana pudding because I'm a big -- I like banana-flavored things. That is really good, and then you have a little chocolate cup...
CANER: Hot chocolate, that's right.
KAGAN: So I'm looking at all this, I'm thinking it's delicious, but I'm thinking of all those actresses in their skimpy little gowns watching their weight, you go to all this trouble to cook all this food, does anybody actually eat it?
CANER: Well I would say 90 percent, according to my count in the kitchen...
KAGAN: Really?
CANER: Yes, they do, they do. I mean they -- probably they don't have time because they have an amount of time (UNINTELLIGIBLE) whole thing, but we, we have over 90 percent ate it, yes.
KAGAN: And when you put together a menu, are you thinking about Hollywood would tend to be health conscious and watching their weight.
(CROSSTALK)
KAGAN: ... not looking like a cheese flavored risotto...
(CROSSTALK)
CANER: Well, exactly, 50/50, 50/50, but we have to be nice (UNINTELLIGIBLE) also is a big amount and I want to cook it nice and fresh, and it could be workable, you see what I'm saying?
(CROSSTALK)
KAGAN: Now this is a key, as we talk back to you, Carol, the keys that make this party so different. You see the champagne? Free- flowing champagne, open bar, it makes for quite the party here in Hollywood and for the Golden Globes broadcast. It means there are moments that you really can't predict what's going to happen. Isn't that right, Chef?
CANER: It's correct.
(CROSSTALK)
KAGAN: The chef has been doing this how many years, 11 years?
CANER: Eleven years, yes.
KAGAN: I bet you've seen a lot of stories that you could tell me back in the kitchen, but not here.
CANER: Exactly...
KAGAN: Yes, absolutely. I'm going to enjoy this white chocolate Golden Globe medallion and Carol, toss it back to you.
LIN: Oh, that looks great. Thanks so much Daryn...
KAGAN: Yes... LIN: You get to go to the party, too?
KAGAN: ... you're welcome. Yes, well, of course, I'll be on the red carpet and then I'll be -- I'll be back stage for the Golden Globe Awards and then we're going to go to the parties afterwards so that our viewers on Monday morning can see what they missed when they're sitting at home in their jammies...
LIN: Awesome. All right, thanks so much, Daryn...
KAGAN: Yes, OK...
LIN: Have fun.
KAGAN: Sure.
TO ORDER A VIDEO OF THIS TRANSCRIPT, PLEASE CALL 800-CNN-NEWS OR USE OUR SECURE ONLINE ORDER FORM LOCATED AT www.fdch.com
Aired January 18, 2003 - 18:42 ET
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
CAROL LIN, CNN ANCHOR: Tuxedos and evening gowns will be the style of the day as Hollywood heads to the Golden Globes tomorrow. Fitting into those clothes may be a little more difficult, though, after they've had dinner because we know what they're going to be eating or at least CNN's Daryn Kagan does. She's out there at the Golden Globes and looking at the menu -- Daryn.
DARYN KAGAN, CNN CORRESPONDENT: That we are. We're going to give a sneak peek to your viewers right now. Golden Globes (UNINTELLIGIBLE) it's like a big party for all of Hollywood. It's like a giant dinner party, but what are you going to serve for dinner? We're going to talk with the executive chef of the Beverly Hilton, Chef Luis Caner. Thanks for joining us.
LUIS CANER, EXEC. CHEF, BEVERLY HILTON: Thank you.
KAGAN: You'll give us a little peek and even better, a little taste...
(CROSSTALK)
KAGAN: ... a little taste.
CANER: Here we have the salad...
KAGAN: Yes, what's in that? That's not just your basic salad.
CANER: No, just wash some lettuce, nice shrimp, goat cheese, grapefruit, orange and endive. Here we have a little mix with a little chili and chili peppers, you know what I mean?
KAGAN: A little salsa there...
(CROSSTALK)
KAGAN: Yes, (UNINTELLIGIBLE) sauce, there you go.
CANER: Is with a nice...
KAGAN: Oh...
CANER: ... champagne (UNINTELLIGIBLE).
KAGAN: Oh, very good. OK, so they get warmed up with that.
CANER: (UNINTELLIGIBLE) right... KAGAN: Then...
CANER: Then the next one is this one. We have nice mashed potatoes in the bottom...
KAGAN: Love that.
CANER: ... stuffed chicken with lobster and spinach (UNINTELLIGIBLE) on top, a nice beef tenderloin...
KAGAN: And what kind of sauce is...
CANER: ... nice vegetables. This is morale (ph) mushroom sauce, which you got a little cold.
KAGAN: What are the purple things?
CANER: The purple is (UNINTELLIGIBLE) potatoes.
KAGAN: Oh, purple potatoes.
CANER: You see, and all...
KAGAN: OK and then my favorite part, desert.
CANER: And then the desert. Here we have banana mouse, apple pocket, you know like...
KAGAN: Yes.
CANER: ... the (UNINTELLIGIBLE) with (UNINTELLIGIBLE) and sweet tart.
KAGAN: And then this is white chocolate. I don't know if you can tell at home, but this is the -- a little picture of the Golden Globe award that's been...
(CROSSTALK)
KAGAN: ... and that's hiding a little bit of whipped cream there.
CANER: (UNINTELLIGIBLE)
KAGAN: Pardon?
CANER: These hold...
KAGAN: Oh, it holds it, but it's good, too.
CANER: Is good, exactly.
KAGAN: OK, now I waited for the end. I'd like only to taste the banana pudding because I'm a big -- I like banana-flavored things. That is really good, and then you have a little chocolate cup...
CANER: Hot chocolate, that's right.
KAGAN: So I'm looking at all this, I'm thinking it's delicious, but I'm thinking of all those actresses in their skimpy little gowns watching their weight, you go to all this trouble to cook all this food, does anybody actually eat it?
CANER: Well I would say 90 percent, according to my count in the kitchen...
KAGAN: Really?
CANER: Yes, they do, they do. I mean they -- probably they don't have time because they have an amount of time (UNINTELLIGIBLE) whole thing, but we, we have over 90 percent ate it, yes.
KAGAN: And when you put together a menu, are you thinking about Hollywood would tend to be health conscious and watching their weight.
(CROSSTALK)
KAGAN: ... not looking like a cheese flavored risotto...
(CROSSTALK)
CANER: Well, exactly, 50/50, 50/50, but we have to be nice (UNINTELLIGIBLE) also is a big amount and I want to cook it nice and fresh, and it could be workable, you see what I'm saying?
(CROSSTALK)
KAGAN: Now this is a key, as we talk back to you, Carol, the keys that make this party so different. You see the champagne? Free- flowing champagne, open bar, it makes for quite the party here in Hollywood and for the Golden Globes broadcast. It means there are moments that you really can't predict what's going to happen. Isn't that right, Chef?
CANER: It's correct.
(CROSSTALK)
KAGAN: The chef has been doing this how many years, 11 years?
CANER: Eleven years, yes.
KAGAN: I bet you've seen a lot of stories that you could tell me back in the kitchen, but not here.
CANER: Exactly...
KAGAN: Yes, absolutely. I'm going to enjoy this white chocolate Golden Globe medallion and Carol, toss it back to you.
LIN: Oh, that looks great. Thanks so much Daryn...
KAGAN: Yes... LIN: You get to go to the party, too?
KAGAN: ... you're welcome. Yes, well, of course, I'll be on the red carpet and then I'll be -- I'll be back stage for the Golden Globe Awards and then we're going to go to the parties afterwards so that our viewers on Monday morning can see what they missed when they're sitting at home in their jammies...
LIN: Awesome. All right, thanks so much, Daryn...
KAGAN: Yes, OK...
LIN: Have fun.
KAGAN: Sure.
TO ORDER A VIDEO OF THIS TRANSCRIPT, PLEASE CALL 800-CNN-NEWS OR USE OUR SECURE ONLINE ORDER FORM LOCATED AT www.fdch.com
