'Taming The Feast' With Ben Ford

'Taming The Feast' With Ben Ford

Chef and restaurateur Ben Ford comes to the Access Hollywood Live kitchen to show Billy Bush and Kit Hoover some rustic and hearty dishes that are perfect for a summer barbeque. Plus, Ben gives an update on his father, Harrison Ford’s health after he was injured filming the new “Star Wars” movie. Ben’s cookbook “Taming the Feast” is in stores now.

Harrison Ford with son Ben Ford described as cull fare mcgyver. Ben renowned chef and the Ford filling station in los Angeles. Welcome Ben. Give us a quick update. Dad got hit by the millenium falcon door and smashed his ankle. I guess it's some faulty part. Door that came off the hinge or something. I don't have I don't have all the details. Even I am protected from all the information that comes off there but he's recovering. He's doing better. So he will be okay. Back on the set soon. I heard plate and screw forth ankle. Yes plate and screw. Maybe a little bit. He's a trooper. He has been through this before. You captain slow your dad down. He will be right back out there. Absolutely. Like I said the work the he did. I love this. It has such a Russ particular vibe to it. Tametaming the feast is your book. Talk a little avocado crust. Absolutely so my book here big feast but everything my favorite thing are big table. Lots of food to eat. So I did all the big feast for my book but you have to have some little things for people when starting. I have this also crust done with some grilled avacado all we did is basically took some avacado oil. Salt. Right on the grill. It's avocado has a nutty quality to it already so we are just ex trbingting all that sort of nutty and cream of it and really, really nice spread so we have this. Add it to our crust. I love the book tame I love the book taming the tell beast, feast. You say live music. Go down to the local store and get the guitar guy or somebody. It's true. We have always loved bands all my life. We try to get music around as much as possible. Banjo player. The whole vibe. Whatever. Look at the table though. All eating out of these continue, the cover of the book east out of these kind of continue box. Very Russ particular vibe. I do that with all the feast we are doing. We have block party feast with burger and pwrot and stuff like. That I'm Wisconsin boy my parents were. They instilled a lot of recipe into me. We have some we have some beer. Put more beer in 30. Beer in there. Are these different kind of brat. We have some butter some brown sugar. Garlic. Cumin. Throw this all in. Throw it in. Garlic. All of this brown should go aivrment throw it on there. We add all this too. I'm sorry. Cumin. What is great about this dish. Take your brat and cook them up and sit here as the guest coming in. Sit on the grill. You kind of feedback and forth. Get the Bratton. Throw it on the grill again. Cook it first then put it back in here. Yes. Yes. Sort of hold tonight there. Become friends and getting lovely together with your love. Then no rush. You are just khichlingt I don't slice my brat. Keep the juice in. Yes. Yes. Throw it on there. I a little bits of our sauerkraut. Hammer that down, kit. Come on. Don't be afraid. A little of this on there. Mustard. I need a little mustard. We can move on. While kit hammer the brat let me ask you about the green bean potato salad. Very light. Very beautiful. You know it has basically I like salad with a little bit of body for summertime. Don't life the leafy green salad they fall apart after a fall apart after a couple hours. This will sustain throughout the barbecue. This has a little kick. A little kick. A little bit of that the good brown. How is the salad bill. So L great. It's doing the trick. Done with the vegie off nice peach cobbler from the book. I saw this. How is the peach cobbler made because this looks unbelievable. Simple stuff. Take the fraught and spices and cinnamon and should go arm. Toss it together. Cobbler top on it and good to good. All the recipe in the book are really very approach afternoon. Tame the feast. Tame the feast down to home kitchen. People can recreate these feast for themselves. Were you going to be a baseball player. Going to usc and that was not going to happen. Do something I'm passionate about. That's how you got that cooking. Yes. Almost 30 years ago now so it has been a long career in doing that. I almost L forget had a first career in baseball. But absolutely. I'm one of many washed up athlete cooking now days. Ford filling station. What a great Na great name for the restaurant. Always going on. People playing the banjo. Dining. These recipe at "Access Hollywood live", com and Ben cook boom tameand Ben cook boom taming the feast in stores right now.