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>> JOINING ME IN THE KITCHEN TODAY IS ROSSEN MILANOV, THE MUSIC DIRECTOR OF THE COLUMBUS SYMPHONY ORCHESTRA.

MAESTRO, THANK YOU FOR BEING HERE TODAY.

>> THANK YOU.

THANK YOU FOR HAVING ME.

>> TELL ME A LITTLE BIT ABOUT YOUR BACKGROUND.

>> MY BACKGROUND IS ENTIRELY IN MUSIC.

I NEVER HAD TO MAKE ANY CHOICES, CAREER CHOICES, IN MY LIFE BECAUSE MY PARENTS DISCOVERED FROM A VERY EARLY AGE THAT THAT'S WHERE MY AFFINITIES WERE.

SO I SPENT ALL MY LIFE PREPARING TO BE A MUSICIAN AND I SHOULD SAY THAT I FEEL VERY FORTUNATE THAT NOW I HAVE THE OPPORTUNITY TO BE A CONDUCTOR OF ONE OF THE BEST ORCHESTRAS IN THE UNITED STATES, WHICH IS OUR OWN COLUMBUS SYMPHONY ORCHESTRA.

>> WE'RE SO LUCKY TO HAVE YOU HERE.

SO I UNDERSTAND YOU ALSO LIKE TO COOK, IS THAT ANOTHER PASSION OF YOURS?

>> YES, I FEEL EXTREMELY COMFORTABLE HERE AT THIS SETUP AND THIS STUDY.

>> CONDUCTING AN ORCHESTRA OR MAYBE IN THE KITCHEN.

>> IT ULTIMATELY COMES TO ACTUALLY PLEASING PEOPLE, WHETHER YOU USE ONE SENSE, WHICH IS AT A CONCERT YOU RECEIVE IT WITH YOUR EARS AND EYES AND HERE YOU PREPARE SOMETHING THAT IS SATISFIED TO TASTE, THE PEOPLE THAT YOU HOST, YOUR FRIENDS, EVERYBODY THAT YOU HAVE AROUND YOUR TABLE.

>> I LIKE THAT.

>> I LOVE THIS COMBINATION BETWEEN PLEASING PEOPLE, WHETHER I'M IN THE CONCERT HALL OR IN THE KITCHEN.

SO THAT'S HOW I STARTED DOING THIS AND I'M ENJOYING IT VERY MUCH.

>> GOOD.

WELL, TELL ME ABOUT THE RECIPE YOU'VE CHOSEN TODAY.

>> I'M GOING TO MAKE BRUSSEL SPROUTS WITH GNOCCHI AND WITH BROWN BUTTER SAUCE.

>> THAT SOUNDS -- >> AND A FEW OTHER FLAVORS THAT EVENTUALLY ARE GOING TO GO IN THERE THAT WE ARE GOING TO SEE HOW IT COMES.

>> SOUNDS AMAZING.

WHAT INGREDIENTS WILL WE NEED?

>> ONE POUND FRESH BRUSSEL SPOUTS, ONE LEMON, A QUARTER OF A CUP VIRGIN OLIVE OIL, A COUPLE TEASPOONS RED PEPPER FLAKES, A PACKAGE OF GNOCCHI, KOSHER SALT, FRESHLY GROUND PEPPER, FRESHLY GRATED PARMESAN CHEESE.

>> I'M EXCITED TO GET INTO THAT.

BEFORE WE DO, THOUGH, TELL ME ABOUT THE COLUMBUS SYMPHONY MASTER WORKS.

HOW DO YOU CURE RATE IT?

>> MASTER WORKS IS SORT OF LIKE OUR MOST IMPORTANT PART OF WHAT THE COLUMBUS SYMPHONY DOES DURING THE WINTER SEASON.

THIS IS WHERE YOU CAN GUESS BY THE TITLE REPRESENTS SOME OF THE BEST EXAMPLES OF MUSIC THAT HAS BEEN WRITTEN PRETTY MUCH DURING THE LAST FOUR CENTURIES OF HISTORY OF CLASSICAL MUSIC.

IF YOU LIKE THE SYMPHONY OF BEETHOVEN YOU COULD HEAR A BEAUTIFUL PERFORMANCE BY OUR MUSICIANS LIVE, A BEETHOVEN SYMPHONY.

IF YOU LIKE A LITTLE BIT MORE ADVENTUROUS LIKE "THE RIGHT OF SPRING" YOU COULD COME THERE AND NOT ONLY HEAR THE, STRA PLAY BUT ALSO IMAGES PROJECTED BEHIND THE STAGE THAT WILL GO VERY WELL WITH THE PROGRAM.

WE HAVE ABOUT 12 OF THOSE, 12th SEASON, AND IN ADDITION TO THAT WE ALSO HAVE SOME SELECTIONS THAT ARE MORE POPULAR MUSIC INSPIRED, SO, FOR INSTANCE, YOU COULD SEE A MOVIE WITH A LIVE SOUND TRACK OR YOU COULD SEE A GREAT GUEST COMING IN WITH THE SYMPHONY N ADDITION IF YOU HAPPEN TO BE HERE IN COLUMBUS IN THE SUMMER, AND I DON'T KNOW HOW MANY PEOPLE STAY HERE IN THE SUMMER, TENDS TO BE HOT.

>> I'M HERE.

I WOULD LOVE TO GO.

>> WE HAVE WHAT WE CALL PICNIC WITH THE POPS.

FOR SEVEN WEEKS WE HAVE THE ORCHESTRA IN THE COLUMBUS COMMONS AND WE PERFORM OPEN AIR, LIVE FOR THOUSANDS OF PEOPLE THAT COME THERE.

YOU COULD CHOOSE TO HIRE A TABLE WHERE YOUR DINNER IS -- OR ALSO BRING YOUR OWN PICNIC AND CHAIR AND ENJOY THE MUSIC AND THE OPEN AIR.

THESE ARE THE BIGGEST OFFERINGS THAT WE HAVE THROUGHOUT THE YEAR.

LITERALLY THERE IS A LITTLE BIT OF SOMETHING FOR EVERYBODY, WHETHER YOU CONSIDER YOURSELF LIKE CLASSICAL MUSIC AFICIONADO OR WHETHER YOU ARE MAKING YOUR FIRST STEPS OR WHETHER YOU LIKE A COMPLETELY DIFFERENT KIND OF MUSIC, WE OFFER EVERYTHING.

IT'S KIND OF ONE-STOP SHOP FOR MUSIC IN COLUMBUS.

>> THAT'S GREAT.

AND I THINK IT'S WONDERFUL TO MEET PEOPLE WHERE THEY ARE AND WELCOME THE COMMUNITY IN AT ANY POINT.

I HAVE LOTS OF FOND MEMORIES OF PICNIC WITH THE POPS.

IT'S A WONDERFUL EXPERIENCE.

>> I LOVE IT, TOO.

>> LET'S GET STARTED HERE.

>> IT'S ABOUT TIME TO START COOKING, YOU NEED A PAN, SOMETHING WITH A HEAVY BOTTOM LIKE THIS ONE.

>> SOLID.

>> DOESN'T RING TOO MUCH, THAT MEANS THE BOTTOM IS THICK.

>> GOOD TIP.

>> AND THEN OF COURSE YOU TURN YOUR STOVE -- >> DO YOU WANT LIKE A LOW HEAT?

>> YOU WANT TO START LIKE SOMEWHERE RIGHT IN THE MIDDLE.

>> OKAY.

>> THEN YOU WAIT FOR THE PAN TO KIND OF LIKE ABSORB A LITTLE BIT OF THE TEMPERATURE, YOUR EXTRA VIRGIN OLIVE OIL AND DEPENDING ON HOW BIG THE PAN IS YOU JUST WANT TO POUR ENOUGH TO LIGHTLY COVER THE BOTTOM.

IF YOU HAVE A BIGGER PAN, USE MORE.

IF YOU HAVE A SMALLER PAN, USE LESS.

SO WE HEAT THIS UP A LITTLE BIT.

>> GET A LITTLE WARM.

>> YOU DON'T WANT TO NECESSARILY SMOKE, BUT YOU WILL FEEL IT WHEN YOU CAN'T PUT YOUR HANDS ON IT ANYMORE.

YOU TAKE THE BRUSSEL SPROUTS AND PUT THEM IN THE CUT SIDE DOWN.

>> YOU'RE ALREADY GETTING SIZZLE.

>> NOT TOO MUCH.

IF YOU WANT TO DO ONE AT A TIME, YOU COULD JUST TOSS THEM LIKE THIS AND EVENTUALLY -- DON'T WORRY ABOUT THE LEAVES.

>> THEY'RE GET CRISPY AND DELICIOUS.

>> MAKE SURE YOU PUT EVERYTHING DOWN.

>> OKAY.

WE WANT TO BROWN THE CUT SIDE.

>> IF IT'S TOO HOT, JUST BE CAREFUL BECAUSE YOU MIGHT BURN YOUR HAND.

>> SURE.

>> THIS ONE IS FINE.

I THINK I CAN DEAL WITH IT.

>> SOUNDING GOOD ALREADY.

>> THIS IS LIKE A GREAT SIZE PAN BECAUSE ALL OF THEM NEED TO BE DOWN.

AND THEN YOU SET THE TIME AND YOU JUST GO AND PUT YOUR FAVORITE BEVERAGE, ALL YOU DO IS LET THEM UNDISTURBED FOR A WHILE.

>> YOU DON'T REALLY NEED TO MESS WITH THEM TOO MUCH.

>> NO, PUT SOME SALT AND BLACK PEPPER, WE'VE MIXED EVERYTHING HERE.

>> A LITTLE SEASONING.

>> YEAH, A LITTLE SEASONING.

I LIKE THEM NICELY SEASONED.

>> YES.

>> AND THEN YOU GET YOUR LEMON ZEST THAT'S FROM THE ONE LEMON YOU HAVE ZESTED IT.

>> WE'VE GOT EVERYTHING READY.

>> YOU COULD ALSO PUT THE LEMON A LITTLE BIT LATER BECAUSE IT BURNS VERY EASILY, BUT I THINK WE'RE PRETTY GOOD HERE.

>> OKAY.

>> THE MORE THE MERRIER.

>> YES.

>> IF YOU DON'T HAVE LEMON YOU COULD DO LIME, YOU COULD DO ORANGE.

>> CITRUS ZEST.

GREAT.

NOW WE JUST WAIT FOR THEM TO CRISP UP.

HOW LONG ABOUT DOES THAT TAKE?

>> YOU JUST KIND OF LIKE WAIT AND SEE.

>> OKAY.

>> GENERALLY YOU NEED TO KIND OF LIKE DEVELOP A VERY NICE AN INVITING DEEP GREEN COLOR.

THAT IS A VERY GOOD INDICATION.

>> ABSOLUTELY.

>> ALL RIGHT.

IT SMELLS GOOD, ONCE IT SMELLS GOOD, ALWAYS TRUST YOUR NOSE.

WHEN IT'S SOMETHING -- >> IT DOES, I CAN SMELL THAT AROMA.

ALL RIGHT.

SO WHAT'S YOUR NEXT STEP?

>> WE JUST WAIT FOR THIS.

>> OKAY.

>> WE HAVE TO WAIT A FEW MINUTES.

FIVE MINUTES OR SO.

>> SURE.

>> AND THEN YOU DON'T TOUCH THEM BECAUSE YOU WANT -- >> THE CRISP.

>> THE CRISP RIGHT ON THE BOTTOM.

IF YOU'RE REALLY WORRIED ABOUT BURNING THEM YOU TAKE ONE OF THEM -- I JUST DID -- AND YOU LOOK UNDER.

>> THEY'RE GETTING THERE.

>> A LITTLE COLOR.

WE JUST NEED A LITTLE MORE.

>> YEAH.

>> THIS ACTUALLY CARAMELIZES THEM.

>> MORE FLAVOR.

>> IT BRINGS MORE FLAVOR.

THERE IS ONE THING IF YOU DON'T WANT IT TO BE TOO HOT DON'T PUT IN THE RED PEPPER FLAKES TOO EARLY.

THE MORE TIME THEY SPEND THERE THE MORE OF THE SPICINESS OF THAT.

>> OKAY.

>> YOU CAN JUST KIND OF LIKE -- >> ONCE THEY'VE GOTTEN THAT CRISP YOU CAN START TO TOSS THEM AROUND.

>> YEAH, YOU'RE GOING TO PUT THEM NOW ON THE SIDE.

AND THE PEPPER FLAKES WILL CONTINUE TO RELEASE THEIR FLAVOR.

AND THEN JUST TOSS THEM WITH -- JUST PUT THEM BACK IN THE DISH.

>> THAT YOU HAD THEM IN TO START.

>> YEAH.

>> WHEN YOU PREPPED THEM.

>> ABSOLUTELY.

>> NOW WE HAVE ALL THE LITTLE FLAVOR BITS TO WORK WITH.

>> YEAH.

>> GREAT.

>> SO NOW THIS CAN STAY ON THE SIDE.

YOU COULD LOWER YOUR HEAT NOW A LITTLE BIT.

>> OKAY.

>> BECAUSE YOU DON'T WANT ANYTHING TO BURN.

THEN YOU PUT PROBABLY ABOUT 1 TABLESPOON OF OLIVE OIL AGAIN.

>> COAT THE PAN AGAIN?

>> YEAH, IF IT'S TOO HOT WE DON'T LET IT SIT THERE.

>> SURE.

>> WEAVE IT AROUND.

DON'T LET THAT ONE GET TOO HOT.

NOW IT'S VERY SIMPLE, YOU DO EXACTLY THE SAME THING.

>> WE WANT THOSE TO GET ALL CRISPY BROWN, TOO?

>> YEAH, MAKE SURE THEY TOUCH THE BOTTOM OF THE PLATE.

DO A LITTLE LOWER HEAT AND THEN DO THIS?

>> OKAY.

>> I WOULD SAY A LITTLE BIT OF -- >> SALT AND PEPPER.

>> -- SALT AND PEPPER.

SO YOU TAKE THE LID OFF.

>> THEY'RE LOOKING BEAUTIFUL.

>> MAKE SURE THAT YOUR HEAT IS OFF.

>> GOOD TIP.

>> AND NOW WHAT YOU DO IS YOU'VE GOT YOUR BUTTER, YOU DON'T NEED IT TO BE AT ROOM TEMPERATURE BUT SLICE IT BECAUSE IF YOU PUT THE ENTIRE BUTTER STICK THERE IT WILL BE -- >> YOU WANT TO BE ABLE TO DISTRIBUTE IT.

>> TOO MUCH TO MELT AND THEN YOU HAVE TO START STIRRING.

>> YOU JUST WANT TO LET IT SIT THERE AND MELT ALL OVER.

>> YEAH, ONCE IT STARTS MELTING -- >> WORK YOUR MAGIC.

>> ALL RIGHT.

SO NOW I'M READY TO DO A LITTLE SQUEEZE OF HONEY.

>> OKAY.

>> IT'S VERY EASY.

>> DRIZZLE IT IN.

>> THAT'S ALL YOU NEED.

>> PERFECT.

>> DO A LITTLE CIRCLE OR WHATEVER YOUR FAVORITE THING IS AND THEN NOW YOU COULD START LIKE SLOWLY -- >> TESTING.

>> -- YEAH, TESTING.

>> SOME OF THEM ARE LOOSENING UP.

>> YEAH, THEY ALL EVENTUALLY ARE GOING TO LOOSE UP -- LOOSEN UP.

THERE YOU ARE.

SEE THEY'RE NICELY COVERED NOW.

>> YES.

>> A LITTLE BIT MORE CRISPY, I THINK, AS THE BUTTER CARAMELIZES.

>> WOW.

LOOK AT THAT.

>> LOOKS LIKE IT TAKES A LONG TIME BUT ACTUALLY IT'S NOT SO BAD.

>> YEAH, THIS IS A RELATIVELY QUICK AND SIMPLE DISH.

>> OH.

>> HONEY.

>> IT DOES.

>> AND THEN YOU JUST TOSS YOUR BROCCOLI -- SORRY, BROCCOLI -- >> I KNOW, I THREW YOU OFF.

BRUSSEL SPROUTS ARE GOING IN.

>> BRUSSEL SPROUTS.

>> THEY'RE GREEN.

>> DON'T PUT ON THE LID BECAUSE ALL THAT CRISPINESS WILL BE GONE.

LID, THAT GOES INTO YOUR DISHWASHER DIRECTLY.

YOU WILL REMEMBER THAT WE ALSO HAD THIS GRATED PARMESAN CHEESE.

>> CAN'T GO WRONG THERE.

>> IT WILL JUST MELT A LITTLE BIT, DEPENDING ON HOW MUCH YOU LIKE.

I DON'T WANT TO COVER IT COMPLETELY.

>> SURE, A LITTLE GARNISH.

>> AND THEN I HAVE ONE SECRET INGREDIENT NOT LISTED AT THE VERY BEGINNING.

>> YOU HAVE TO WATCH THE WHOLE THING.

>> THIS IS ACTUALLY BALSAMIC GLAZE.

IT'S THE FAMOUS VINEGAR FROM ITALY, SO RATHER THAN HAVING THE REALLY LIQUID BALSAMIC VINEGAR THIS IS TURNED INTO A GLAZE.

>> REDUCE.

>> REDUCE, MAYBE SOME SUGAR.

>> LOOK AT THAT.

>> I JUST GO LIKE THIS BECAUSE IT BRINGS THE TASTE.

>> IT DOES AND IT'S SO PRETTY.

>> AND YOU COULD GO -- I LOVE IT SO I WOULD PROBABLY GO MORE THAN THAT, BUT I DON'T WANT TO GIVE A BAD EXAMPLE.

>> I THINK IT'S PERFECT.

>> ALL RIGHT.

SHALL WE?

>> DIG IN?

>> YEAH.

>> LET'S DO IT.

PERFECT.

>> ABSOLUTELY.

UM.

I DON'T KNOW WHAT TO SAY IT'S SO GOOD.

>> THANK YOU.

>> THANK YOU FOR BEING HERE WITH US.

>> THIS WAS A PLEASURE, GETTING TO KNOW YOU, HAVING THIS INCREDIBLE VENUE RIGHT HERE IN COLUMBUS AT THE COLUMBUS STAGE.

>> WE'RE VERY LUCKY.

THANK YOU FOR COMING IN.

>> YEAH.

THANK YOU.

!

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