'I made a dish from The Bear in a professional kitchen to celebrate the premiere of season three'

The wait for season three of The Bear is over.

The Bear is an American comedy-drama television series that made it's television debut in June 23, 2022. The show will premiere it's third season tonight, June 26 and I am so excited. The Bear stars big names like Jeremy Allen White (Carmen 'Carmy' Berzatto) , Ayo Edebiri (Sydney Adamu), Ebon Moss-Bachrach (Richard 'Richie' Jerimovich), Liza Colón-Zayas (Tina) and more.

I started watching the show in the beginning of this year and I fell in love with it so fast. Growing up, I would watch Food Network and watch Bobby Flay or Emeril Lagasse chef it up late at night (I still watch Food Network or the Cooking Channel religiously).

I always wanted to try to create a recipe seen on TV but was always scared. But in honor of The Bear's season three premiere, I decided to give it a shot. I wanted to feel the pressure these chefs on the show felt, especially Sydney, so I wanted to recreate the dish she fed to the food critic behind Carmy's back.

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I visited Blossom's Soul Food Fusion on 911 Dekalb Ave in Brooklyn, New York, where Ed and Lisa welcomed me with open arms and invited me to make the Cola-Braised Short Ribs with Risotto in their kitchen. Shout out to Food & Wine for having the recipe on their site to make sure fans of the show could recreate dishes.

Lisa and I took over the Blossom's kitchen where everything was prepped and ready to make. To prep the beef short ribs, we preheated the oven to 325°F and patted the meat dry and sprinkle some salt and pepper throughout. We followed the directions stated on the publication on how to prep the ribs and made the cola mixture, which at first I thought was so weird but don't knock it until you try it.

This was my first time I ever made risotto and it was not as bad as I thought. Lisa was so nice to teach me how to cut a shallot, which I have never cut before, hand me my cooking utensils for the butter and Arborio rice. We heated the shallots until translucent and added the rice to the pan. Once the vegetable broth came to a boil, we added it in. Little by little, about 5 cups of broth transferring later, we grated the Parmigiano-Reggiano cheese on top and kept mixing until it was "melted and risotto was thick and smooth but still slightly runny."

I pulled the rib from the oven and oh my goodness, the smell was divine! I did notice I overcooked the rib, though, so it did not look like the others I have seen people make. I plated my first culinary dish with risotto in the bottom the rib at top. I took my first bite with both on the fork and how the rib just melted right in my mouth. So much flavor. I wish I cooked the rice a little longer because it was a bit hard and I did not over cook the rib. Other than that, the dish was 8/10.

Lisa and Ed also felt like the review I gave was valid and enjoyed the dish. I would like to thank them for having me in their kitchen at Blossom's, which felt like I was right at home. I give chefs so much credit being in the kitchen all day because by the end of it, I was so sweaty but it was so worth it.

Now, let's get ready for new recipes and the madness on season three of The Bear. Maybe they should cast me for season four or five since I know a thing or two in the kitchen.