Ep 47. Wed, Nov 14, 2012

The Chew is a daytime talk show that focuses on food and lifestyle. In season 2, episode 47, which aired on Wed, Nov 14, 2012, the show featured a variety of segments that catered to different aspects of food culture.

The episode opened up with the hosts, Mario Batali, Michael Symon, Carla Hall, Clinton Kelly, and Daphne Oz discussing their favorite Thanksgiving sides. They talked about classic dishes like mashed potatoes and gravy, stuffing, and cranberry sauce, as well as some unique sides like Brussels sprouts with bacon and apples.

The first guest of the show was Chef Jehangir Mehta, who joined the hosts to do a cooking demo. Mehta is a prominent chef in New York City and is known for his unique cooking style that combines Indian and Western cuisine. He taught the hosts how to make a spiced pumpkin soup with gingerbread croutons, which was perfect for the fall season.

Next up was the Chew Cruise Giveaway segment, where the hosts announced that they were giving away a cruise to one lucky viewer. They showed clips of their previous cruise expeditions, which included stops in the Caribbean and Mexico. To win the cruise, viewers had to answer a trivia question on the show's website.

The third segment was a tribute to the late Chef Charlie Trotter, who had passed away a few days prior to the airing of the episode. Trotter was a pioneer in the culinary world and was known for his innovative and sophisticated cuisine. The hosts shared their thoughts and memories of Trotter and talked about how he influenced the food industry.

The last segment of the show was a Thanksgiving leftovers segment, where the hosts shared some creative ideas for using up leftover turkey and other side dishes. They suggested making a leftovers sandwich with turkey, stuffing, and cranberry sauce, as well as a turkey pot pie and a Thanksgiving omelet.

Overall, the season 2 episode 47 of The Chew was a fun and informative episode that showcased a variety of food-related topics. From cooking demos to cruise giveaways, the hosts kept the energy high and engaged their audience with their enthusiasm for food.