DATES BACK MORE THAN 25 YEARS.

THE FRIDAY BEFORE THANKSGIVING WE INVITE A LOCAL CHEF, CELEBRITY OR POLITICIAN ON THE SHOW TO SHARE SOME HOLIDAY RECIPES WITH US.

JOINING ME TONIGHT IS KRIS KOCH, EXECUTIVE CHEF OF FARMERS KITCHEN AND BAR.

AND HAVE TO CONFESS, LIFE-LONG FRIEND.

WE GREW UP AND WENT TO ELEMENTARY SCHOOL TOGETHER.

>> WE DID, WE DID, THANKS FOR HAVING ME.

>> Mary: WHAT ARE YOU MAKING FOR US?

>> SO I'M GOING MAKE MY WILD RICE PILAF, GREAT SIDE DISH FOR THE HOLIDAYS.

START WITH BUTTER, RUDE BEG A, FAVORITE ROOT VEGETABLE FROM PRAIRIE HOLLOW.

CELERY, OTHER GREAT PRODUCE FROM THE FARMERS.

>> Mary: FARMERS ARE IN THE FAME OF THE RESTAURANT, THAT'S KEY, FARMERS UNION CREATED THIS RESTAURANT.

>> YUP.

>> Mary: IT'S YOUR BRAIN CHILD AS WELL.

>> YEAH, IT'S MY BABY.

>> Mary: LOCAL INGREDIENTS ARE KEY, RIGHT?

>> LOCAL INGREDIENTS.

WE GET THE GREAT RELATIONSHIPS.

WE ARE CONNECTED WITH WHERE OUR FOOD IS COMING FROM AND THAT IS OUR MISSION.

SO WE GET A NICE SAUTEE ON THE VEGETABLES.

I ALWAYS, GOOD HACK, I KEEP ALL THE SCRAP FROM THE VEGETABLES, I AKE A LITTLE VEGETABLE STOCK ON THE SIDE SO YOU DON'T NEED O BUY THE VEGETABLE STOCK.

>> Mary: GREAT TIP, REUSE EVERYTHING.

>> REUSE EVERYTHING.

FRESH "TIME."

THIEM.

AS THAT COOKS, GET THE CARAMELIZATION ON THE VEGETABLES, CIDER VINEGAR, KIND OF LIKE IF YOU ADDED A WHITE WINE BUT IT ADDS A LITTLE MORE BALANCE, A LITTLE MORE SWEETNESS.

SO WE'LL LET THAT COOK.

>> Mary: AND YOU WERE SAYING, TOO, RUTABAGA, MAY BE AN OVERLOOKED VEGETABLE.

>> IT IS.

>> Mary: IT IS SWEET.

WHEN YOU TALK ABOUT THE APPLE CIDER VINEGAR, THE RUTABAGA SWEETENS IT, TOO, RIGHT?

>> IT ADDS A NICE BODY TO THE PILL AFTER.

>> Mary: THE RICE.

>> IT IS THE MOST IMPORTANT PART.

NICE AMBER PLEND.

MINNESOTA HARVESTED RICE.

PROCESSED IN WISCONSIN.

>> Mary: AND YOU CAN PURCHASE IT WHERE?

>> YOU CAN GET SOME AT THE RESTAURANT, ACTUALLY, I'LL HAVE IT FOR SAIL THERE.

>> Mary: AND THERE'S JUST NO REASON NOT TO HAVE LOCAL WILD RICE IN THE STATE OF MINNESOTA.

>> WE'RE SO FORTUNATE TO HAVE SO MANY GREAT OUTSOURCES FOR RICE.

SO YES.

>> Mary: THERE WE GO.

AND THAT WAS RAW RICE YOU STARTED WITH THERE.

>> THAT WAS RAW RICE.

I HAVE SOME COOKED, ABSOLUTELY.

>> Mary: IT DOES TAKE A WHILE TO SOFTEN.

ABOUT HOW LONG, WOULD YOU SAY?

GH DEPENDING ON THE RICE, 45 MINUTES, UP TO AN HOUR.

IT'S A LITTLE FORGIVING.

YOU CAN ADD A LITTLE MORE STOCK TO IT, DEPENDING ON WHAT TYPE OF CHEW YOU WANT.

SO IT'S REALLY IMPORTANT TO CHECK THE RICE, HAVE A LITTLE EXTRA STOCK AS YOU COOK IT.

>> Mary: MAKE AHEAD, IS THAT ONE YOU WANT TO MAYBE MAKE AHEAD?

>> MAKE AHEAD THE BIG DAY.

OBVIOUSLY YOU CAN ROAST YOUR SQUASH, THEN STUFF IT.

PUT A LITTLE MORE STOCK IN THE PAN.

GET THOSE READY TO GO IN THE OVEN BEFORE YOUR GUESTS ARRIVE.

>> Mary: AWESOME.

WE DO HAVE THESE RECIPES FOR YOU.

WE CAN TELL YOU, MAYBE IN OUR NEXT SEGMENT, SO PEOPLE STICK AROUND.

WE'LL TELL YOU WHERE TO GET THOSE RECIPES.

AND YOU'RE MAKING SOMETHING ELSE FROM SCRAPS.

REUSING.

>> REUSING APPLE SCRAPS.

IF YOU'RE MAKING AN APPLE PIE, DON'T THROW THE CORES AND PEELS AWAY.

>> Mary: EXCELLENT TEASE.

STICK AROUND FOR THAT.

CHEF CHRIS WILL BE AROUND