they have been supported by le cordon bleu in las vegas... and their students for the past decade.... but le cordon bleu will be closing their doors mid next year and although they are allowing them to use their kitchens for this years production.. that's as far as their support in order to keep this project going they have set up cookies for troops inc. as a non profit corporation they need donations. on their face book page, they have set up a "go fund me page" to help raise funds. time is critical because they need to deliver the cookies by thanksgiving week.... to ensure delivery to the troops by christmas. if you're interested in helping out... go to their facebook page at cookies for troops le cordon bleu... and click on the gofund me page . their goal this year is 25 thousand cookies. ((kirsten joyce)) >>> if you would like to nominate com... click on "sections" in the upper left corner .. and acts of kindness will be under the "community" tab. or send us an email... acts of kindness at las vegas now dot com./// ((brian loftus)) >>> st

i go to cordon bleu, i realize that-- wow! the french can cook, too! >> hinojosa: ( laughter ) >> because up until that point, i thought it was all chinese, chinese, chinese-- especially with desserts, right? we don't have desserts in chinese cuisine. you know, milk was never... you know, cream was not around in china, so the pastry cream and soufflés and crème anglaise and all that stuff was like, just... it just completely opened my world. and the first thing i actually thought about was, "why can't i take chinese and french to combine the techniques and the ingredients? why can't there be that flavor combination?" because it seemed to work-- i mean, we call it a wok, they call it a sauté pan. i mean, it's the same technique, the knife skills are the same, and that really got me thinking i can not only perhaps be a chef, but i can cook what i like to eat by combining the cultures that i've learned from. >> hinojosa: and so how would you categorize, or if you had to, kind of describe what your cooking ended up becoming? because you're not... you're li

go to their facebook page at cookies for troops le cordon bleu... and click on the gofund me page . their goal this year is 25 thousand cookies./// kirsten joyce >>> to nominate someone for our series.. head to las vegas now dot com... acts of kindness will be under the "community" tab under sections. or send an email... acts of kindness at las vegas now dot com./// ((brian loftus)) >>> we continue our post- election coverage here on 8 news now good day... ((kirsten joyce)) >> we'll be right back after the break with a look at some of the other winners in the ((now, live...this is 8 news now good day.)) >>> this is a cbs news special report. i'm charlie rose are norah o'donnell and gayle king in new york. anthony mason is with us. trading is go to begin on wall street. we expect dramatic losses as the investors react to the election of donald trump as theex president of the united states. >> the markets expect uncertainty in the weeks and months ahead. jeff glor is on the floor of the stock exchange this morning. >> we're dealing with anxiety and the uncertainty all night long. u.s.

cordon bleu in las vegas... and their students for the past decade.... but le cordon bleu will be closing their doors mid next year and although they are allowing them to use their kitchens for this years production.. that's as far as their support can go. in order to keep this project going they have set up cookies for troops inc. as a non profit corporation they need donations. on their face book page, they have set up a "go fund me page" to help raise funds. time is critical because they need to deliver the cookies by thanksgiving week.... to ensure delivery to the troops by christmas. helping out... go to their facebook page at cookies for troops le cordon bleu... and click on the gofund me page . their goal this year is 25 thousand cookies./// ((christianne klein)) >>> to nominate someone for our series.. head to las vegas now dot com... acts of kindness will be under the "community" tab under sections. or send an email... acts of kindness at las vegas now dot com./// ((paul joncich)) >>> straight ahead on the valley's news leader. trumps win last n

. >> and then bleu at the end. >> why are you dhoog? >> doing that? >> bleu at the end, soft on the palate. >> a very strong cheese. >> and fill in with spanish figs, almonds. >> beautiful. >> and the final plate. and, ladies, always leave your cheese out at, serve your cheese you don't serve it cold. so an hour before guests arrive put it out. it's the most flavorful. >> okay. >> we serve up our turkey. >> then our turkey. we've put so much time and attention on the bird all day. we're going to style him up. we've got to dress him up. greenery, fresh herbs, parsley. >> you want a -- >> a leg. >> sure. >> i'll style it with citrus. >> and >> look at me, taking over. >> come on! >> the plate at the end. go ahead, hodi. let you go. >> okay, baby. >> start with the rolls. then move to the hot and the turkey -- >> here. you want the yams? >> no thanks. i'll do potatoes. >> the turkey always goes at the end. >> exactly! >> the turkey goes at the end. not going to -- >> oh! >> smart. >> no digging into the buffet. drinking at the buffet. >> oh, the gravy. >

in dark bylaw bleu hard -- dark blue, hard freeze warnings. the first freeze of the season tonight. wrap outdoor pipes they may be exposed to protect them. cover or bring in plants that you don't want to freeze. and bring your pets inside and try to stay warm yourself in the early see the temperatures drop. here's a look at the forecast. miami and globe in the upper #20s. casa grande 30. single digit lows along the rim near the four corners and near the grand canyon. this is going to be some bitterly cold air tonight. 18 in prescott. 19 in payson. freezes there as well. stafford is going to freeze. even tucson at the freezing mark tonight. 41 for the low. lots of vool lee spots in the -- valley spots in the 30s but staying above 32. in the upper 50s to low 60s in casa grande tomorrow. 36 in flagstaff. 37 for tomorrow in show low. mid-40s in payson, sedona and prescott. 62 is what we look to hit in lake havasu and phoenix around 3:00 tomorrow afternoon. down to 9 degrees. i'll see -- 69 degrees. we'll see some spots in the 50s tomorrow afternoon. look at the 30s overnight tonight. it

. - i see back there on the grill, you got a bunch of things over there, i see some with bleu cheese on it. - yeah, we got one with bleu cheese, that looks like a little bit of cream cheese, and some cheddar on the other one as well. - [david] who's the chef around here? - [kiel] well, we got our chef of the cuisine back there, that's bill johnson. - [david] oh, there's the wave bud, hey! - [kiel] we like to call him lc. - [david] what do those burgers weigh back there? - [kiel] they are seven ounce patties. - [david] seven ounce patties, so that's almost a half of pound. - [kiel] almost, yep. i wanna show folks something else out here too. this is going pretty fast. this is also a place where you get to hear music and the line-up, the menu of the music is as big as the menu for the food. - oh yeah, definitely. we bring in bands from all over the mid-west, chicago, we have bands that come out of mississippi. - [david] tricky dick. - trick dick & the cover ups, they played last night and they play tonight, very good friends of mine actually. doug's probably around here somewhere, thei

you can see the blue bleu sky fast warm up. we were chilly last night 29 degrees in brooksville for a low. temperatures over 10 degrees below formal for the upcoming night expect very cool conditions. this one in from an did you dietz just a moment ago. and this is also scott keener got a great shot as well. this is at the palmetto fishing peer. we'll have more on the fast up. >>> it's holiday shopping season and you're looking for the best sale price. would it surprise you to learn that some stores actually increase their price before they knock them down for sales? coming up we'll tell you how to s. >> if you are looking for a black friday shopping deal do your homework before you head owl. jeff patterson records not every deal is a big savings. << ready set shop. at wal-mart and other retailers they are offering big sales on black friday. >> every department in the store will have something in the ad that actually will be cheaper than buying it regularly. >>reporter: but sometimes at some stores that big deal may be a mirage

. >> cordon bleu. >> it's the most obscene cordon bleu. >> do you have a defibrillator standing by? >> i do and i was merciful on the calories and using turkey bacon. >> do you put olive oil or anything on top -- >> i do a garlic and olive oil rub. >> that's all you have to do. >> throw it in the oven. >> question from do we eat the bacon. >> it's because it looks great on tv. but it does keep it very moist. it keeps it very moist and gives it a lot of flavor and has a lot of sodium so acts like a type of brine. >> at the end -- who wouldn't want to eat that. let's toss the football now to see where it lands and it looks side. >> all right. [ applause ] >> i've always considered myself something of a side dish. amanda, yeah, heidi writes my mom and many old school cooks prepare sides the day before. which are best to do in advance? >> stuffing. >> stuffing? >> do it in advance. mix everything together and then bake it and then you can always pop that in the oven and warm it up. it's just one thing, one less thing you have to put in the oven. it's so ea casserole dish. i'm making sau

but the bleu numbers are--the blue numbers are the windchill numbers, they are only in the teens. winds at time up to 40 plus miles per four downtown. i was just outside and i looked at the lot, a ton of people out there tailgating. but ahead of that is lake erie and the waves are just exploding on the brake walls. and the winds, by the half of the morning and the afternoon. as we mentioned before, we are still continuing to track some of that lake effect, you can see it right here, and i want to take you right on into the western edge here of cuyahoga county, and right here going north helm stead, where you are seeing the shades of purple and lavender, that is where we are going to see a quick accumulating snowfall there. the roadways, maybe driving along 80 to strongville. you can see where the strip is right there. so, again, some periods of heavier snow bands contained within it. ma day that, oh,--ma die that, oh, still--medina, again, seeing some snow this morning. akron down to canton, right along i77, it is just a really light snowfall cleveland down hudson, just some flurr

>> the other thing is what i love is the -- cheese in he bleu cheese as well. if you didn't want to do colby jack. >> how long could you keep this in the slow cooker? >> i would say about three hours. >> it won't last that long. >> exactly. then just turn it to warm and you've got it all day long. all day. >> it is so good! >> isn't it good? the other thing, we even made sliders with this one time. took great little buns, filled it and then had those as well. excited about is sweet potato casserole. i don't know about y'all, but literally it is in my refrigerator right now. it still halls the spoon in it because every time i walk by the refrigerator, i got tired of washing spoons. we're going to make a sweet potato biscuit. it is actually out of this world. use your sweet potatoes even if they've got marshmallows on them. here's our grid. we have our ba salt, butter, sweet potato, milk, cranberry sauce. >> does it matter what kind of flour you use. >> it's got to be an all-purpose flour. we don't want self-rising for this. anything -- a really light flour works

>> i use lighter blue cheese -- bleu cheese and butter milk. you will cut 311 calories and 38 grams of fat. you are also cutting 800 milligrams of sodium off the traditl, sugar. >> i am seeing chicken skewers. >>this is chicken patte, and peanut dipping sauce. and a lot of times you know how it's globbed on, and you want the flavor across the entire chicken w. that, i add a bit of low sodium chicken broth to it, making it thinner and you could have more on there. and then my marinade has a lot less oil. >> and not too sweet. >> and not too sweet. exactly. again, natural ingredients. >> dr. travis: the garlic, i love it. and last but not least, a good dip is key, right? >> this is a mediterranean layer dip. i created this. to make something so much fresher. hummus, with greek yogurt, tomatoes, cucumber and onions and reduced fat feta, and olives, seasoning like lime juice, the hummus is garlic. cheese with refryed beans that have lard in them, and salsa: instead doing it fresh. >> on whole wheat or -- >> so you dot the -- do the wholewheat pita

>> so we have brie, i have bleu cheese. >> seth: okay. >> we have truffle pecorino, my >> seth: ooh, all right. >> and brillat-savarin. >> seth: okay, brillat-savarin. >> yours is looking good. yours is good, yeah. >> seth: thank you. >> so take some figs, fresh figs, and you put them around. >> seth: all right. >> then you take some apricots right here. i thought we could share the apricot. >> seth: well i think that's only fair. [ laughter ] >> put them right -- [ laughter ] that's not so good on camera. >> seth: yeah, you had plenty. now what's this stuff? >> this is fig jam. >> seth: okay, so where do you put your fig jam? >> right in there. fresh fig jam that i made, a >> and you know what? that's a nice looking cheese plate. >> seth: all right, now -- >> we have to have somebody judge this, don't we? >> seth: this was not intimidating. i feel like a lot of your food is simple. you don't -- you're not someone who's drawn to making the kind of food that people can't make at home. >> i hate fancy food. >> seth: what do you think of places that like have foams? >> i hate foam. >> s

>> chicken cordon bleu, i borrowed it from a place and made it and heated it up. >> you cannot win like that. >> i know, i am making steps, growing. but i did make brussel sprouts. i sauteed them, i was going to cook broccoli but they weren't good, been in there too long. i did did cheetos. >> we had a great chef yesterday who told us to make good crunchy brussel sprouts. we have another great chef today putting a french twist on thanksgiving dinner. >>> before that, the news and world of entertainment in washington dc, a star studded list of actors and entertainers set to receive the presidential

long-time friends and restaurant owners are evan kundera and gil scott gil graduated from the cordon bleue: academy and zero get the inversion ambition to start is but instead of a traditional storefront shows the food truck concept that has not looked back at entrepreneurship and runs deep in thought their family blood line and only matter of time the shared love of filipino food would turn into a restaurant here in our city. the menu is female filipino fusion composed of family recipes taken from his father's family recipes and general region renown as a breadbasket of the philippines for its legacy in: array traditions. they took the portability of their favorite mexican taco dishes and melded the two together to reflect a very diverse palette. even the name [inaudible] is a fusion of cultures filipino mexican. they're incredibly popular. i know here residents in the area but also throughout district to what you're rating reviews about them all the time but i'm a big fan and want to congratulate them. today in this month as we honor them and look forward to seeing them out in the neigh

. >> you can buy your own, but >> you can do bleu cheese in here as well if you didn't want to do the colby jack. look at this. absolutely unbelievable. >> how long could you keep this in the slow cooker? >> i would say about three hours. >> it won't last that long. >> turn it to warm and you have it all day long. all day. >> we even made sliders with this one time. we took little buns and filled >> what do we have here? >> i'm excited about sweet potato casserole. it still has the spoon in it in the refrigerator. every time i walked by the refrigerator i got tired of getting spoons. we have a sweet potato bis skit. out of this world. use your sweet potatoes, even if they have marshmallows on them. we have bacon pepper, we have flour already, we will add the salt, baing powder and soda. oo does it matter what kind of flour you use? >> it has to be all purpose flour. we don't want self-riing for this. anything really light fluorworks beautifully for biscuits. we will go ahead, we have our sweet potato casserole. year. we have our key butter. make sure it's really really cold. >> i was