Alex Guarnaschelli Blogs: What It Was Like to Cook for Prince

04/27/2016 at 03:26 PM ET

Alex Guarnaschelli Prince
Eric Jamison/AP; Inset: Alex Guarnaschelli

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her blog every Tuesday to get her professional cooking tips, family-favorite recipes and personal stories of working in front of the camera and behind the kitchen doors. Follow her on Twitter at @guarnaschelli.

Working at Butter in New York City all these years there have been a fair amount of celebrity diners. Each one is special. But this one? Unique.

I remember a few years back when I was told that Prince was going to come to the restaurant. I felt like someone was going to sprinkle purple glitter in front of the restaurant in honor of his arrival.

I remember he was even wearing a purple suit.

I went over to his table where he was dining with Maceo Parker and asked what I could make for him. He asked for vegetables. So I went into the kitchen and gathered all the vegetables that were good from the market and made little plates.

RELATED: Alex Guarnaschelli Blogs: These Mac ‘n’ Cheese Balls are Little Bites of Deep-Fried Heaven

I ended up making some asparagus dressed in sherry vinaigrette with sesame seeds; batter-dipped zucchini blossoms with paprika; mixed greens with edible flowers; cherry tomatoes with oregano and balsamic; roasted potatoes with pickled onions; grilled eggplant with garlic; braised baby carrots with brown sugar and marinated beets with scallions.

I brought the food out to him and I remember after the meal he asked to talk to me. I went over to his table and he let me know that he enjoyed the food.  He was everything I imagined and more.  More than anything, he was an artist who appreciated food and artistry in all ways. I am now going to dust off my CD player and put on “Sign o’ the Times” and make one of his favorite dishes. He will forever be missed.

Here are recipes of a few dishes I cooked for Prince that night and I had the pleasure of cooking for him several times over the years.

RELATED: Alex Guarnaschelli Blogs: The Chopped Salad Recipe That Won’t Get You Chopped

Mixed Greens With Edible Flowers
This was one of his favorite salads. The edible flowers aren’t just beautiful, they add a pleasant bitter note, in some instances a cucumber note or a peppery heat and they add earthiness. Use anything – chive flowers, radish flowers, nasturtiums, Borage, jump-ups. Like Prince’s music, the flowers add that unexpected touch.

1 tbsp. lemon juice
2 tsp. red wine vinegar
3 tbsp. extra-virgin olive oil
Tiny pinch sugar
2 cups arugula leaves
¼ cup picked parsley leaves
¼ cup picked (small) basil leaves
Edible flowers (optional)
Sprinkle of poppy seeds

1. Make the vinaigrette: In a large bowl, whisk together the lemon zest, lemon juice and red wine vinegar. Whisk in the olive oil. Taste for seasoning.

2. Assemble the salad: Toss arugula, parsley and basil in a medium bowl with the dressing. Add the poppy seeds. Serve on a platter and top with the flowers. Serve immediately.

Roasted Beet and Ginger Salad
He seemed to really love mustard and this dish really packs that mustardy punch.

2–2 ½ lb. beets
Kosher salt
1 tbsp. apple cider vinegar
1 tbsp. balsamic vinegar
1 tbsp. dark brown sugar
2 tbsp. Dijon mustard
3-4 tbsp. extra-virgin olive oil
2 tbsp. freshly grated ginger

1. Cook the beets:  Using a pot large enough to hold all of the beets, fill it ¾ with cold water and add the beets with a generous pinch of sugar and salt. When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes. Peel them by wiping the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms off with a small knife and cut each beet into sections like pieces of an orange.

2. Make the vinaigrette and serve the beets: In a medium bowl, whisk together the apple cider vinegar, balsamic, brown sugar and mustard until smooth. Whisk in the olive oil and ginger. Taste for seasoning. Toss the beets with the vinaigrette and allow the beets to marinate in these ingredients for at least 20 minutes. Serve on a platter.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

Posted on

On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Showing 10 comments

Stef on

I love that he took the time to ask to speak to Alex and tell her how much he enjoyed the food she had prepared for him. Not a lot of people, let alone celebs, would take the time to do that. Very nice of him. He will be missed. He already is missed. 😦

Stacey on

He appreciated true artistry wherever he saw it. Something we should all strive to recognize and praise!

Jojo on

This is an awful lot of publicity for someone who made hime ONE meal. Seems very ‘look at me’.

Sue on

Jojo you don’t read so good do you? Alex cooked for him SEVERAL times. It’s in the story.

Syl on

@Jojo – the last sentence in the blog says that she cooked several meals for him over the years: “Here are recipes of a few dishes I cooked for Prince that night and I had the pleasure of cooking for him several times over the years.”

What? on

Enough. We’ve heard from his childhood music teacher, a chef who served him several meals, every celebrity and former celebrity, his lawyer, his former manager. Who’s left? The maid?

Lisa on

I love these stories about him. Keep them coming, they mean a lot to all his fans who loved him.

SKW on

Jojo- I completely agree. They’re still coming out of the woodwork. This article doesn’t surprise me at all.

Karol on

Lisa,agreed!!!!! 💜❤💜

kate on

celebrities don’t often live in the real world. they are so limited to live in a bubble sometimes of their own making, sometime made by others. it seems like he tried. it’s sad.