Jana Morgan, Sweet Basil
Giada De Laurentiis - how sweet!
September 13, 2007 — Giada De Laurentiis, one of televisions sweetest stars, brought her addictive personality to town Tuesday, Sept. 11, when she visited Vail’s famed Sweet Basil restaurant to film an upcoming episode of her wildly popular “Giada's Weekend Getaways.” She is also the host of the successful "Everyday Italian" show.
De Laurentiis also visited Beano’s Cabin during her filming stint, all as part of a broader episode to be entitled “Vail/Beaver Creek” or “Rocky Mountain” that will air sometime in late October or early November.
Sweet Basil marketing director Jana Morgan received a call six weeks ago from one of the producers of the show stating Basil was “in the running” to be in Giada’s Weekend Getaway Rocky Mountain edition. The producers began with a list of 20 Colorado restaurants that had great reputations, interesting food and name recognition. After numerous meetings, they narrowed the field down to just a few.
"When the decision was finally made that Sweet Basil was selected, we were thrilled!" Morgan said. "The Food Network has a very loyal fan base of foodies and it's great to get national recognition."
The shoot at Sweet Basil was from 4:30 to 7 p.m. Tuesday and included 18 “extras” who drank watermelon mojitos, imported beer, martinis, and red and white wine. De Laurentiis selected the trout for her entree but in between shots she noshed on truffle fries and Vietnamese spring rolls, prepared by Sweet Basil executive Chef Paul Anders and Chef de Cuisine Brian Brouillard.
Giada's Weekend Getway airs on Food Network (Comcast Channel 55 here in Vail) on Tuesday nights at 8:30 p.m. MST. The show re-airs 5-8 times throughout the week and weekend at various times. Info on the show and De Laurentiis can be found at www.foodnetwork.com as well as www.giadadelaurentiis.com
The Giada Special Menu for Sweet Basil
Salt Roasted Beet Salad
Watercress, Avocado, Citrus,
Champagne Orange Glaze
Crispy Shrimp and Calamari
Fennel, Oyster Mushrooms, Jalapeños,
Cilantro Gremolata, Sweet and Spicy Dipping Sauce
Colorado Organic Tomato Salad
Borden Farm’s Lemon Cucumbers, Local Walla Walla Onions,
French Feta, Picholine Olives, Sweet Basil and Oregano Vinaigrette
Vietnamese Shrimp Spring Rolls
Grilled Asparagus, Mango, Cilantro, Mint,
White Soy and Lime Sauce
Colorado Lamb Sirloin Skewers
Ginger, Basil and Tomato Relish,
Radish Sprouts, Chimichurri Sauce
Grilled Golden Tomato Gazpacho
Cucumber Sorbet, Torn Mint Leaves
White Truffle Parmesan Fries
Herb Grilled Rainbow Trout
Zucchini-Tomato Salsa, Arugula Puree,
Sautéed Gnocchi, Brown Butter
Roasted Eggplant Ravioli
Shaved Sweet Corn, Grilled Onions, Wild Mushrooms,
Roasted Tomato Butter
Shaved Niman Ranch Pork Sandwich
Jerk Spice, Mango Chutney, Basil Jalapeno Puree,
Pickled Watermelon, Gaufrette Potato Chips
Roasted Leg of Lamb Salad
Arugula and Trevisano Lettuces, Goat Cheese, Chickpeas,
Cucumber, Verjus Marinated Tomatoes, Summer Herb Dressing
Executive Chef: Paul Anders
Chef de Cuisine: Brian Brouillard
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