BERNSTEIN AND TODAY IT IS A

TASTE OF FRANCE FROM NORTH

MIAMI AS I WELCOME CHEF NEIL

COOPER IN MY KITCHEN.

>> THIS IS SOUTH FLORIDA.

IT IS WHERE I LIVE AND WORK.

I'M CHEF MICHELLE BERNSTEIN.

SOUTH FLORIDA IS MORE THAN

SUN, SAND AND SEA.

IT IS A LIFESTYLE OF FASHION,

SOUND, CULTURE AND OF COURSE

FOOD.

FOOD WITH TASTES FROM ALL OVER

THE WORLD.

JOIN ME AS WE CELEBRATE THE

FOOD OF SOUTH FLORIDA

AND THE PEOPLE WHO LOVE IT.

JOIN ME AS WE EXPERIENCE "SO

FLO TASTE."

>> I'M MICHELLE BERNSTEIN.

THAT IS WHY I INVITED NEIL

COOPER, CHEF NEIL, MY FRIEND

IN NORTH MIAMI TO JOIN ME ON

TODAY'S SHOW.

THANK YOU FOR BEING HERE,

CHEF.

I LOVE YOUR FOOD.

I ASKED NEIL TO CHOOSE THE

FAVORITE TINGES FROM HIS

RESTAURANT THAT WE COULD SHOW

YOU TO POSSIBLY MAKE IT HOME.

THE THINGS ARE MORE

APPROACHABLE, WOULD YOU SAY?

TELL US WHAT WE HAVE.

>> WE WILL DO A STEAK TARTAR

AND WE ARE STARTING OFF WITH A

CENTER CUT TENDERLOIN FILLET

MIGNON.

>> IS IT THE BEST?

>> IT IS TENDER AND THERE ARE

NO CONNECTIVE TISSUES.

>> AND NOT FATTY.

>> NO FAT.

IT IS TOTALLY LEAN.

>> THIS IS A LOT.

>> WE ARE NOT DOING ALL OF

THIS.

>> NOT THAT I WOULD MIND.

>> WE WILL DO ABOUT SIX OUNCES

WHICH IS ABOUT THAT MUCH.

>> DO YOU WANT TO GET STARTED

AND I WILL DO THE POINT.

>> WE WILL CUTOFF A SIX OUNCE

PIECE RIGHT HERE.

WE WILL CUT IT DOWN AND STACK

IT UP AND GO THROUGH IT.

WE ARE GOING TO JUST DICE IT

UP VERY FINE.

SOME PEOPLE LIKE IT A LITTLE

LARGER AND SOME A LITTLE

SMALLER.

AT THE RESTAURANT WE DICE IT

REALLY FINE.

AT THE RESTAURANT WE DO IT TO

ORDER.

THERE IS NEVER --

>> YOU CUT IT TO ORDER?

>> WE CHOP IT TO ORDER.

THAT IS THE ONLY WAY.

WE DON'T WANT THE MEAT TO

OXIDIZE.

THAT'S WHERE YOU WANT IT RIGHT

THERE.

IT IS A FAIRLY SMALL DICE.

WE ARE GOING TO PUT IT IN THE

BOWL AND WE ARE DUOING TO MAKE

A -- WE ARE GOING TO MAKE A

SAUCE.

WE HAVE EQUAL PARTS AND WE

HAVE THE MAYONAISE AND

KETCHUP.

WE PUT IT ON A BURGER.

>> THAT'S WHAT I USE ON MY

BURGER.

THAT'S SO FUNNY

THERE IS A LITTLE WORCESTER

AND TABASCO YOU CAN JUST ADD

AS MANY DRO --

>> SPARINGLY.

>> -- YEAH, HOW HOT YOU WANT

IT.

WE WILL MIX THIS AND ADD ALT

OF THIS.

YOU WANT THE MEAT TO B MOIST

WITH THE SAUCE AND YOU DON'T

WANT TO OVER DO I

AND WE WANT TO MIX IT I

QUO WE HAVE SOME TO CHALETS.

AND WE HAVE SOME FRENCH

PICKLES.

>> DID YOU ALWAYS LOVE FRENCH

FOOD?

>> I ALWAYS DID.

I SAID I WANT TO DO SOMETHING

DIFFERENT AND I SAID I WANT TO

OPEN A FRENCH BISTRO.

WE ARE PUTTING THIS IN THE

RING BOWL.

WE CAN PUT IT IN THE RING BOWL

AND IT LOOKS MORE -- EXACTLY.

I PRETTY MUCH --

>> OH YOU ARE REALLY EXACT.

>> I EYE-BALLED IT.

WE HILLARY MOVE THE RING

BOWL.

AND THEN -- WITH THE RING

BOWL.

WE GARNISH WITH BABY GREENS

WITH OUR HOUSE VINAGRETTE.

>> A FRENCH VINAGRETTE?

>> YES

>> YOU SERVE THIS WITH FRIES?

>> YES.

>> MY GOODNES.

>> WE DO A COUNTRY PATE.

>> I WAS HOPING YOU WERE GOING

TO MAKE YO EAST -- WE ARE

GOING TO MAKE YOUR ESCARGO.

>> THERE IS THE PLATE RIGHT

THERE AND WE HAVE MIXED BABY

GREENS.

>> COME RIGHT BACK.

WE HAVE MORE DISHES THAT ARE

JUST DO DOSH DOSH DO

ELECTABLE.