Exploring the Culinary World with Chef Collin Hilton

In this episode of the Okays Cook podcast, host Chris Whonsetler engages in an enlightening conversation with renowned chef Collin Hilton at CRG Grow. Collin shares his culinary journey, discusses his experience winning the World Food Championship, and provides insights into making his pasta in broth gourmet dishes. The episode dives deep into his innovative cooking techniques and the philosophy behind using real ingredients. Additionally, Collin offers practical tips for making homemade pasta, tackles common challenges, and reveals some of his favorite creative twists on traditional recipes. The discussion also covers Colin's upcoming ventures and contributions to the culinary scene, making it a must-listen for food enthusiasts and aspiring chefs alike.

00:00 Road Trip Begins

00:29 Welcome to the Okayest Cook Podcast

00:35 Discussing the CRG Grow Garden

00:56 Backcountry Hunters and Anglers Rendezvous

01:12 The Double Meaning of the new Okayest Cook Stickers

01:54 Eat Real Food Philosophy

02:39 Cooking and Events at CRG Grow

03:42 Challenges of Home Gardening

04:12 Cilantro and Coriander: A Flavorful Discussion

05:35 World Food Champion and Traeger Game Day Ring

06:59 Notable Meals and Tofu Talk

09:28 Exploring Sichuan Pepper and Habanero

14:04 Chef Colin Hilton's Culinary Journey

21:38 World Food Championship Dish Breakdown

33:19 MOKAO Event and Dish Insights

34:17 The Coffee Element in Pasta

34:49 Incorporating Chocolate in Savory Dishes

35:15 Unique Flavor Combinations

36:17 Presentation and Practicality

37:51 Challenges of Cooking with Coffee and Chocolate

39:29 Building a Balanced Dinner

50:59 Exploring Pasta Shapes and Techniques

52:48 Tips for Making Perfect Pasta

53:46 The Importance of Resting Dough

59:01 Cunningham Restaurant Group and Future Plans

Collins Pasta Recipe:

Green Seaweed Dough

6 g Aonori (nori powder)

42 g Basil

170 g Whole Egg

50 g Egg yolk

6 g Salt

10 g EVOO

360 g OO flour

Water As needed

Earthy Orange Dough

300 g 00 flour

60 g Buckwheat

10 g EVOO

5 g Salt

150 g Whole Egg

50 g Egg Yolk

40 g Tomato Paste

Regular Pasta Dough

360 g 00 flour (3 cup)

10 g EVOO

5 g Salt

150 g Whole Egg (about 3)

60 g Egg Yolk (about 3)

Water as needed

Scale flour into bowl.  Form a crater in the middle and scale salt, EVOO, Whole eggs and Egg yolks into the center (if adding other liquid, now is the time to mix in. If it's an herb, chop it or blend it up first, then mix it in as liquid).  Mix with spatula until loose clumps are formed.  Transfer to a clean work surface, scraping all remaining dough off the spatula and out of the bowl.  Chop and mix with bowl scraper.  Begin kneading until smooth ball consistency, adding a few drops of water as needed.  About 8 minutes.  Wrap in plastic and rest 30 minutes before rolling into desired shape.

Find Collin & CRG:

Collin Hilton: https://www.instagram.com/collinhiltoncooks/

Cunningham Restaurant Group: https://www.crgdining.com/restaurants/

Insta: https://www.instagram.com/crgrestaurants/

CRG Grow: https://www.instagram.com/crggrow/

Mentioned in Episode:

Row 7 seeds - https://www.row7seeds.com/

habanada - https://www.row7seeds.com/products/habanada-pepper-seeds?_pos=1&_psq=haba&_ss=e&_v=1.0

Dr. Hoby - https://www.instagram.com/hobywedler/

Nate Spangle - https://open.spotify.com/episode/4ejTpcErpgjo4Evu8zUi7O?si=ec5b6d7b925f4571

World Food Championship - https://worldfoodchampionships.com/

Insta: https://www.instagram.com/worldfoodchampionships/

Food Science Books to look for:

On Food and Cooking by Harold McGee: http://bit.ly/4mN0VlU

The Food Lab by Kenji López-Alt: https://amzn.to/4dNw5pg

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Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto