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 More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto