Issue link: https://digital.copcomm.com/i/551222
august 2015 / the tasting panel / 105 The Real Flavor While entertainer and lyricist Flavor Flav is known for his work with the legendary rap group Public Enemy, appearances on TV reality shows and brand- ing his Le Flav Vodka and Le Flav Cognac spirits, he's also a man who loves his fried chicken. "Is not just Flavor Flav's fried chicken in the house," says Flav. "But it's cooked with the Flavor Flav Crystals." Of course, the crystals meaning special ingredients and seasonings he adds to his fried chicken recipes. "His spice has its own body guard. That's how important it is!" joked Chef Michael Voltaggio, of the highly-acclaimed ink. restaurant in Los Angeles, who added his fusion of Old Bay spice, hot sauce, ice cream and waffles to the dish that Flav created on stage. Yeah, boyee! Swine Me Up Chef Tyler Rodde of Oenotri Restaurant in Napa makes the most of each pig he purchases from the Hudson Ranch in Carneros. In his special demo with actor Earl Brown and bandmates Scott Weiland and Tony Black of Scott Weiland and the Wildabouts, Rodde showed the process of carving the pig and making sausage. According to Rodde, the life of a fine farm-raised pig breaks down into four stages: good life, good death, good butcher and good cook. While dividing the pig into sections, Rodde said his favorite part on the animal is the cheek. "We call it face bacon. It's yummy." Get on board the nitrogen train: waffles and fried chicken prepared by entertainer and lyricist Flavor Flav and Chef Michael Voltaggio of ink. restaurant in Los Angeles. Actor Earl Brown and musicians Tony Black and Scott Weiland of Scott Weiland and the Wildabouts watch as Chef Tyler Rodde of Oenotri Restaurant in Napa explains the beauties of the pig in all its forms. GUILT-FREE COCKTAILS WITH BOLS YOGURT SKINNY COLADA 2 oz Bols Yogurt, 1 oz Coconut Rum, 3 oz Pineapple Juice Please enjoy responsibly. HALF THE CALORIES OF THE TRADITIONAL PIÑA COLADA!