>> TODAY ON "GEORGE HIRSCH LIFESTYLE," I VISIT MY FRIEND AND WINEMAKER ROMAN ROTH TO FIND OUT FIRSTHAND WHAT MAKES LONG ISLAND WINES SO SPECIAL.

THEN SOME WINE 101 WITH FRENCH-EDUCATED WINE EXPERT JACQUES FRANEY FOR TIPS ON SELECTING PERFECT WINES.

BACK IN MY HOME KITCHEN, I'M MAKING FAMILY FAVORITES STEAMERS WITH WHITE WINE AND CRISP STRING BEANS AND MY DAD'S FAVORITE PAN-ROASTED FLUKE WITH LEMON CAPERS AND BUTTER SAUCE, FOR DESSERT, MY MOM'S FAVORITE STRAWBERRY MASCARPONE CREPES.

HI.

I'M GEORGE HIRSCH.

WELCOME TO "GEORGE HIRSCH LIFESTYLE."

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES, INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY EVITE, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" CELEBRATING YEAR-ROUND ENTERTAINING.

>> THE EAST END OF LONG ISLAND HAS BEEN MAKING ITS MARK ON WINES FOR THE LAST FEW DECADES.

COME JOIN ME AS I MEET UP WITH MY FRIEND ROMAN ROTH, WHO'S GONNA SHARE THE LATEST ON WHAT MAKES LONG ISLAND WINES SO SPECIAL.

SO I GUESS BOGIE HAD SAID ONE TIME, "OF ALL THE GIN JOINTS IN THE WORLD--" ALL THE WINEMAKING REGIONS OF THE WORLD, HOW DID YOU LAND IN LONG ISLAND?

>> WELL, CHRISTIAN WOLFFER, THE PROPRIETOR OF WOLFFER ESTATE THEN, HE LOOKED FOR WINEMAKER, LOOKED IN CALIFORNIA, LOOKED ON THE EAST COAST, LOOKED IN GERMANY, AND WE MET, AND HE SAID, "DO WHATEVER YOU WANT TO MAKE.

JUST MAKE THE BEST WINE POSSIBLE."

SO IT WAS A NICE CHALLENGE, AND IT SOUNDED VERY INTERESTING.

MANHATTAN IS SUCH A GREAT WINE MARKET IN THE WORLD, ANYWAY... >> SURE.

>> AND IT SEEMED TO BE SOMETHING NEW.

IT WASN'T AN ESTABLISHED REGION.

YOU COULD REALLY MAKE A MARK, I FELT.

HERE WE ARE, 20-ODD YEARS LATER.

>> HOW MANY ACRES ARE THERE HERE?

>> WE HAVE 50 ACRES PLANTED.

IT'S A 170-ACRE ESTATE IN TOTAL, AND WE ARE FOCUSED ON THE CHARDONNAY, MERLOT, CABERNET FRANCS.

THESE ARE THE GRAPE VARIETIES FOR LONG ISLAND.

WE DO HAVE, AS WELL, PINOT NOIR, TREBBIANO, CABERNET SAUVIGNON, AND A LITTLE BIT OF VIGNOLES, WHICH WE USE IN OUR ICE WINE.

BECAUSE WE MAKE THESE DIFFERENT WINES, YOU CAN'T PICK THE WHOLE 50 ACRES IN ONE DAY WHEN IT WOULD BE PERFECT OR SOMETHING.

SO YOU MAKE DIFFERENT STYLES.

THAT GIVES YOU DIFFERENT WINDOWS OF OPPORTUNITIES TO PICK.

YOU SHOULD PICK THE RIGHT MOMENT THAT MAKES THE BEST WINE, AND EVERY WINE STYLE HAS ITS OWN MOMENT, AND THAT'S WHAT I WORK HARD TO FIND, THAT RIGHT MOMENT.

LAST 3 YEARS, FOR EXAMPLE, WE'VE DEFINITELY PICKED THE EARLIEST WE'VE EVER PICKED, AND SO THERE'S THAT CLIMATE CHANGE, BUT IT CERTAINLY IS THAT YOU HAVE TO BE EARLIER READY.

THE VINES RIPEN EARLIER, WHICH IS A GOOD THING BECAUSE IT'S NICE WHEN YOU HAVE WHAT'S IN THE TANK IS SAFE.

>> YEAH, YEAH.

>> WE DO HAVE A THREAT OF A HURRICANE ONCE EVERY COUPLE OF YEARS.

SO IT'S A POSITIVE THING, AND THEN IT STILL LEAVES YOU A LONGER WINDOW TILL THE END BECAUSE, AGAIN, IT'S THE LAST AREA TO GET A FROST.

SO THAT HAS BEEN, CERTAINLY, A CHANGE FROM EARLIER YEARS WHEN I ARRIVED HERE WHERE WE WOULD PICK MUCH, MUCH LATER.

>> NOW, IT'S COME A LONG WAY SINCE GETTING IN A TUB AND STOMPING, RIGHT?

>> WELL--HA HA!

>> SO HOW HAS TECHNOLOGY CHANGED TODAY?

>> WELL, THE CRUSHING--THE DESTEMMING, FOR EXAMPLE, WHERE YOU TAKE THE STEMS AWAY FROM THE GRAPES--IS MUCH MORE GENTLE NOW SO YOU DON'T DAMAGE, FOR EXAMPLE, SEEDS AND SQUASH SEEDS WHERE YOU GET THE BITTERNESS.

THE STEMS DON'T BREAK UP AS MUCH SO YOU DON'T HAVE AS MANY STEMS IN THE FERMENTATION, AND I LIKE ALL THESE CONTEXTS, AND BECAUSE WE WORK SO CLEAN AND SO DILIGENTLY--WE PICK BY HAND, FOR EXAMPLE-- >> YOU PICK ALL OF THIS BY HAND.

THAT'S AMAZING.

>> IF THERE'S ONE ROTTEN BERRY, IT GETS FLICKED OUT.

WE'RE QUITE FANATIC HOW CLEAN WE PICK, AND--AGAIN, BECAUSE WE TAKE THAT PRECAUTION AND THAT EXTRA EFFORT AT THE BEGINNING, YOU CAN WORK AFTERWARDS MUCH MORE RUSTIC AND MUCH MORE TRADITIONAL AND ROBUST IN THE CELLAR.

>> WELL, ROMAN, YOU'RE A MAN OF MANY TALENTS, AND BESIDES BEING A GREAT WINEMAKER, THERE'S ALSO ANOTHER THING I GOT TO HAVE YOU SHARE WITH US.

>> [YODELING] >> WHOA!

HA HA HA!

>> MM.

ALL RIGHT.

>> GREAT MAN BEHIND THE WINE.

HA HA HA!

>> THE ECHO OF THE KING'S LAKE YODELER.

HA HA HA!

>> ONE OF THE BENEFITS I HAVE LIVING HERE IN THE HAMPTONS IS THE ABUNDANCE OF GREAT SEAFOOD, AND WHAT I HAVE HERE TODAY IS SOME CLAMS PROVIDED BY MY LOCAL FISHMONGER--A HARD-SHELL CLAM, A LITTLENECK, AND A SOFT-SHELL CLAM--AND BASICALLY, THEY CAN BE PREPARED SOMEWHAT THE SAME.

THEY CAN BOTH BE STEAMED.

THEY CAN BOTH BE FRIED, BUT TODAY I'M GOING TO STEAM THE STEAMERS, SO TO SPEAK WITH A BEAUTIFUL WINE-AND-GARLIC GARLIC BROTH, AND TO GET STARTED RIGHT AWAY, I'M GONNA PREHEAT MY PAN AND ONCE THE PAN IS A LITTLE WARM, I'LL PUT IN A FEW DROPS OF OLIVE OIL.

SO YOU'LL NOTICE WITH THE SOFT-SHELL CLAMS, THEY WERE SOAKED IN A BIG BUCKET OF WATER, WHICH IS ACTUALLY IDEAL BECAUSE IT HELPS THEM EXPEL SOME OF THE SAND THAT WAS INSIDE THE CLAM, WHEREAS THE LITTLENECK CLAMS, THEY WERE JUST SCRUBBED REAL WELL IN THE SINK, AND BASICALLY, THE SOFT-SHELL CLAM, IF YOU JUST SOAK THEM FOR A COUPLE HOURS IN WATER, THEY DRINK UP THE WATER AND START TO SPIT OUT SOME OF THE EXCESS SAND.

WHAT I WANT TO DO IS, I DON'T NECESSARILY WANT TO CHOP THE GARLIC.

I JUST WANT TO BREAK IT UP SLIGHTLY AND THEN, SKIN AND ALL, LET THEM GO INSIDE THE OIL JUST SO THE AROMATICS AND THE FLAVOR COME OUT OF IT.

YOU'LL KNOW WHEN IT'S DONE WHEN THAT NICE, BEAUTIFUL PERFUME FROM THE GARLIC COMES RIGHT OUTSIDE, BUT WHAT I WANT TO DO IS JUST TAKE THE STEAMERS, PUT THEM INSIDE THE OIL, AND THEY'RE GONNA SNAP, CRACKLE, AND POP BECAUSE OF THE EXCESS MOISTURE.

[CRACKLING] YOU WANT TO PUT IN ABOUT A HALF A CUP OF WHITE WINE.

NOW I WANT TO TAKE THE JUICE OF A LEMON AND LET THEM JUST RUN RIGHT OUT.

TURN IT UP TO A HIGH HEAT.

NOW, I WANT A LITTLE MORE AROMATICS IN THE BROTH.

SO I'LL TAKE SOME OREGANO, A LITTLE FLOWERING OREGANO.

IF YOU DON'T HAVE FRESH OREGANO, BY ALL MEANS, YOU CAN USE A SMALL AMOUNT OF DRIED OREGANO.

SO YOU WANT THE STEAMERS TO COOK FOR ABOUT 3 TO 5 MINUTES.

OK. LET'S CHECK OUR STEAMERS TO SEE HOW THEY'RE DOING.

IT'S BEEN ABOUT 3 MINUTES.

JUST GIVE IT A SLIGHT STIR.

YOU CAN SEE THE ONES OF THE BOTTOM ARE STARTING TO OPEN UP.

WE'RE JUST GONNA TOSS THEM JUST A SECOND AND RECAP IT, AND THEN WE'RE GONNA LET'S CHECK THE STEAMERS.

THEY'RE READY TO START PLATING UP.

I'LL JUST TOP IT WITH A SMALL AMOUNT OF FRESH PARSLEY... AND WHAT I WANT TO DO IS SEPARATE THE STEAMERS FROM THE JUICE, AND THEN I'LL JUST REDUCE THE JUICE DOWN A LITTLE BIT MORE, MAKE IT A LITTLE BIT MORE CONCENTRATED.

THIS WAY, IT'LL BE A LITTLE BIT MORE FLAVORFUL, A FEW EXTRA WEDGES OF LEMON... AND THEN JUST SERVE THE BROTH ON THE SIDE IN A LITTLE BOWL.

SERVE IT WITH SOME OF THE TOAST POINTS ON THE SIDE... AND IT'S GREAT TO DO A LITTLE DUNKING.

TAKE YOUR STEAMER WHILE THEY'RE STILL NICE AND WARM.

DIP IT INTO YOUR BROTH.

USE THE SHELL AS A LITTLE PLATE.

MM.

IDEAL.

IDEAL.

FRESH STEAMERS RIGHT FROM THE SEA TO YOUR TABLE.

ONE OF MY DAD'S FAVORITE FISH WHEN WE'D GO FISHING WOULD BE FLUKE.

SOMETIMES WE WOULDN'T CATCH IT.

SO WE'D GO TO THE LOCAL FISH STORE, BUT FLUKE WAS A VERY EASY FISH TO PREPARE.

WE'LL BRING THE FLUKE UP.

YOU CAN SEE THERE'S TWO SIDES.

THIS WAS THE SKIN SIDE.

WE'RE JUST GOING TO SEASON THE FISH WITH A LITTLE BIT OF BLACK PEPPER.

I HAVE SOME LITTLE BIT OF THYME, AND THAT'S GONNA SEASON IT BEFORE I EVEN PUT A LITTLE DREDGE OF FLOUR ON.

NOW, I'M NOT BREADING IT LIKE I'M GOING TO FRY IT.

REALLY, WHAT I WANT TO DO IS, I JUST WANT TO DRY OUT THE OUTSIDE SURFACE.

SO WE'LL START BY PUTTING IN A COUPLE TABLESPOONS OF FRESH, WHOLE BUTTER.

WE'LL LET THAT JUST MELT VERY QUICKLY... AND THEN, SKIN SIDE DOWN, START WITH THE FISH AWAY FROM YOU JUST SO YOU DON'T SPLASH YOURSELF, AND IT'S THE PERFECT SIZE PAN FOR 3 FILLETS, ACTUALLY.

YOU DON'T WANT TO OVERCOOK IT.

[SIZZLING] NOW THE OTHER FISH, AND YOU NOTICE I'M FLIPPING IT OVER AWAY FROM ME SO, AGAIN, IT DOESN'T WIND UP SPLASHING.

NICE AND COLORFUL YELLOW AND GREEN STRING BEANS TO ADD TO OUR FISH PLATTER... AND THIS IS ONE OF THE FEW RECIPES-- YOU KNOW I COOK WITH A LOT OF OLIVE OIL, BUT YOU REALLY NEED THE BUTTER HERE TO GET THAT-- THEY CALL IT A BEURRE NOISETTE, A BROWNED BUTTER.

IN ORDER TO GET THAT FLAVOR, YOU REALLY NEED THE BUTTER, AND WHAT WE'RE LOOKING TO DO IS JUST COOK THE SHALLOTS JUST TILL THEY BECOME TENDER.

DRIZZLE IN SOME FRESH LEMON JUICE, AND THAT ACTUALLY SLOWS THE COOKING PROCESS, OR THE TEMPERATURE, DOWN.

NOW I'LL PUT IN ABOUT A QUARTER-CUP OF WHITE WINE.

I'LL PUT IN A FEW CAPERS.

I DIDN'T ADD THESE EARLIER BECAUSE THEY'RE VERY SALTY AND IF I ADD THEM IN TOO EARLY, THEN THE SAUCE ACTUALLY BECOMES TOO SALTY.

THE CAPERS GET TOO OVERCOOKED AND TOO TENDER, AND YOU WANT A LITTLE CRUNCH IN THERE.

ONE MORE DROP OF BUTTER JUST TO FINISH THE SAUCE OFF, AND WHAT YOU WANT TO DO IT JUST WHIP IT IN.

JUST WHIP IT IN, AND IT ACTUALLY THICKENS IT SLIGHTLY... AND THAT'S BASICALLY IT.

IT'S REALLY JUST A COUPLE INGREDIENTS, A LITTLE CHOPPED FRESH PARSLEY, AND THEN WE'LL JUST TAKE THE SAUCE AND GLAZE IT OVER THE FISH.

DEFINITELY A DISH MY FATHER WOULD'VE BEEN PROUD OF AND MIGHT HAVE EATEN THE WHOLE THING.

MY NEIGHBOR JACQUES FRANEY, SOME OF FAMED CHEF PIERRE, TAKES THE MYSTERY OUT OF SELECTING WINES, SOURCING FROM BOUTIQUE WINERIES.

JACQUES, HOW ARE YOU?

>> HEY, HEY, GEORGE.

>> I NEED A REFILL.

>> ALL RIGHT.

>> BIG PARTY LAST WEEK.

HA HA!

WHAT ARE SOME GOOD TIPS FOR PICKING JUST BASIC WINES TO START WITH?

>> YEAH.

IT'S A GREAT QUESTION.

I MEAN, IT'S IMPORTANT TO HAVE A GOOD RELATIONSHIP WITH YOUR WINE SHOP.

TRY TO DEAL WITH A WINE SHOP WHERE THEY'RE REALLY PASSIONATE ABOUT WINE.

THEY CAN TALK TO YOU ABOUT WHAT YOU LIKE BECAUSE EVERYBODY'S PALATE IS DIFFERENT.

SO THAT'S WHAT WE TRY TO DO.

WE ASK QUESTIONS LIKE, "WHAT DO YOU LIKE?"

"WHAT DO YOU LIKE TO EAT?"

"WHAT KIND OF FOODS DO YOU LIKE?"

"DO YOU HAVE A PASSION FOR SWEETNESS OR SALTINESS?"

SO ONCE YOU GET A LITTLE IDEA OF WHAT THE CUSTOMER LIKES TO TASTE NOT ONLY IN WINE, BUT IN FOOD, THEN YOU CAN SORT OF MOVE THEM INTO DIFFERENT WINES, AND IT'S IMPORTANT FOR THEM TO TRY DIFFERENT THINGS AND THEN TO COME BACK AND GIVE US FEEDBACK, TOO.

IT'S NOT JUST A ONE-SHOT DEAL.

I MEAN, IT TAKES A LITTLE BIT OF TIME, BUT ONCE YOU GET SOMEBODY COMING BACK A FEW TIMES, THEN YOU CAN REALLY DIAL IN TO WHAT THEY LIKE, AND THEN ONCE THEY ARE CONFIDENT WHAT THEY LIKE, THEN THEY'RE MORE APT TO EXPERIMENT WITH DIFFERENT THINGS, AND THE MIND OPENS AND TASTE BUDS OPEN, AND THEN THEY'RE TASTING ALL KINDS OF THINGS.

>> IS YOUR FAMILY FROM BURGUNDY?

>> BOTH SIDES OF MY FAMILY ARE FORM BUR-- YEAH.

>> BOTH?

FROM BURGUNDY ON YOUR MOTHER'S SIDE?

>> YEAH.

YEAH.

MY FATHER WAS FROM THE CHABLIS AREA OF NORTHERN BURGUNDY, AND I STILL HAVE FAMILY THERE, AND MY MOM'S SIDE IS FROM PONTAILLER, WHICH IS KIND OF CLOSER TO DIJON.

>> UH-HUH.

HOW DID YOUR ROOTS, THEN, WITH YOUR FAMILY WITH FOOD THEN MOVE TO WINE?

>> OH.

IT'S A GOOD QUESTION.

I WAS ALWAYS SORT OF TRAINING TO BE IN THE RESTAURANT BUSINESS, TO KIND OF FOLLOW-- I DIDN'T THINK I WAS EVER GONNA BE A CHEF LIKE MY FATHER, BUT WE WERE THINKING ABOUT OPENING UP A RESTAURANT OUT HERE IN EAST HAMPTON.

SO I WENT TO SCHOOL.

I WENT TO CORNELL HOTEL SCHOOL TO LEARN THE BUSINESS SIDE OF THE BUSINESS, AND AFTER COLLEGE, MY FATHER SENT ME TO FRANCE TO WORK IN THE KITCHEN.

SO I WORKED AT PAUL BOCUSE AS A STAGIAIRE FOR 3 WEEKS.

>> YEAH.

THERE'S AN UP-AND-COMING CHEF.

>> YEAH, AND I WAS THERE, AND I STARTED TASTING.

THAT WAS IN THE BEAUJOLAIS AREA IN SOUTHERN BURGUNDY.

SO I DID LITTLE TRIPS INTO BEAUJOLAIS AND STARTED TASTING THE WINES THERE AND REALLY ENJOYING WINE, AND SLOWLY IT WAS JUST A TRANSITION INTO THE WINE BUSINESS.

YOU UNDERSTAND FRENCH WINES, YOU CAN REALLY TRANSLATE TO THE REST OF THE WORLD.

>> TO OTHER REGIONS.

YEAH.

IT'S ALSO THE GOOD WINE WITH THE RIGHT FRIENDS.

>> YES.

YEAH.

THE WHOLE ATMOSPHERE IS VERY IMPORTANT-- THE FOOD, THE FRIENDS.

IT HAS TO BE A GOOD TIME BECAUSE YOU NEED TO ENJOY YOURSELF.

>> THEY SAY THE TEST OF A GREAT CHEF IS TO MAKE A GREAT CREPE.

I WAS TAUGHT SOME YEARS BACK BY A PATISSERIE FRENCH CHEF FRIEND OF MINE, AND A FEW THOUSAND CREPES LATER, WELL, I BECAME A GREAT CREPE MAKER.

I THINK THAT MAKES ME A GREAT CHEF.

ANYWAY, WE'RE GONNA MAKE SOME GREAT CREPES TOGETHER, AND WE'RE GONNA START RIGHT OFF WITH ONE CUP OF FLOUR, AND WE HAVE ONE CUP OF THE DRY, ALL-PURPOSE FLOUR, AND I'M GOING TO PUT IN A PINCH OF SALT AND MIX THE DRY INGREDIENTS INTO IT.

NOW, THE FLOUR DOESN'T NEED TO BE SIFTED BECAUSE FLOUR IS ALL PRESIFTED TODAY.

YOU CAN LIGHTEN THE CONSISTENCY OF IT SOMETIMES BY JUST STIRRING THE WHISK AROUND.

WE'LL ADD IN A TABLESPOON OF SUGAR--REGULAR, PURE CANE, GRANULATED SUGAR-- INTO THAT MIX, AND THEN TO KIND OF ADD A LITTLE TEXTURE AND NUTTINESS TO IT, I WANT TO ADD SOME SLICED, BLANCHED ALMONDS, COUPLE TABLESPOONS, BUT I'M GOING TO BREAK THEM UP JUST IN THE PALM OF MY HAND.

IT'S NOT THAT MANY.

IT'S JUST ADDS A LITTLE TEXTURE TO THE CREPE AND AT THE SAME TIME A WONDERFUL NUTTINESS LATER ON AFTER THEY'RE BAKED.

NOW I'M GOING TO ADD IN JUST A SMALL AMOUNT OF ORANGE ZEST, ABOUT A TEASPOON OF ORANGE ZEST, AND YOU NOTICE HOW I KEEP ON TURNING THE ORANGE.

THIS IS A VERY, VERY FLAVORFUL JUICE ORANGE.

IT'S AN AROMATIC ORANGE, BUT NAVEL ORANGE WOULD BE FINE, AND JUST DROP THE ZEST RIGHT INSIDE AND JUST MIX THE DRY INGREDIENTS IN TOGETHER.

I'M GONNA MEASURE OUT THE LIQUID, WHICH WILL BE ONE CUP OF MILK, REGULAR WHOLE MILK, AND THE LIQUID CAN BE SLIGHTLY VARIABLE.

SO SOMETIMES YOU HAVE TO ADJUST IT A LITTLE LATER WITH A COUPLE DROPS MORE OF MILK VERSUS FLOUR, AND I'LL THIS WAY, AGAIN, IT MIXES IN VERY, VERY EASILY WHEN IT'S PUT IN WITH THE FLOUR.

I HAVE TWO FARM-FRESH EGGS FROM MY LOCAL POULTRY FARM.

NOW, YOU COULD VERY WELL LEAVE THE EGGS WHOLE AND PUT THE EGGS WHOLE INTO THE BATTER.

HOWEVER, BY SEPARATING THE YOLKS FROM THE WHITES, ACTUALLY IT MAKES FOR A MUCH, MUCH LIGHTER BATTER, WHICH YOU'RE GOING TO SEE IN A MOMENT.

SO WE'RE GOING TO TAKE AND MIX IN THE EGGS.

NOW, I MADE A LITTLE WELL, AND I'M JUST BREAKING UP THE YOLK.

I'LL POUR IN A COUPLE DROPS OF THE MILK JUST SO IT STARTS TO ABSORB IN THE...

IN THE FLOUR.

THEN I'LL ADD A LITTLE MORE, AND, JUST LIKE WHEN YOU MAKE A CAKE, THIS IS NOT A RECIPE WHERE YOU WANT TO WHIP IT.

YOU JUST WANT TO BREAK UP THE YOLKS AND THEN USE A SPATULA JUST LIKE WE'VE DONE MANY TIMES WITH CAKES AND TORTES.

A LITTLE MORE MILK.

NOW, THERE WILL BE SLIGHT LUMPS IN HERE BECAUSE, REMEMBER, WE PUT IN SLICED ALMONDS, AND THAT'S GOING TO GIVE A LITTLE TEXTURE TO THAT BATTER.

NOW WE'LL ADD IN A LITTLE MORE MILK, BUT I'M GONNA HOLD A FEW DROPS BACK BECAUSE WE JUST MEASURED THE FLOUR OUT BY A CUP.

WE DIDN'T WEIGHT IT, AND WHEN YOU MEASURE IN VOLUME VERSUS WEIGHT, YOU SOMETIMES CAN BE OFF.

EVEN A TEASPOON CAN AFFECT THE THICKNESS OF A BATTER.

SO WE'LL LET THAT JUST ABSORB IN FOR A MOMENT.

NOW COMING OVER TO MY EGG WHITES, JUST START WHIPPING IT, AGAIN, ON A LOWER SPEED AT FIRST JUST TO BREAK UP THE WHITES... AND THE SOFT PEAKS ARE ACTUALLY JUST PERFECT.

YOU WANT JUST A LITTLE BIT OF A THREAD LEFT ON THAT MERINGUE.

NOW WE'LL COME BACK OVER TO THE BATTER, AND, JUST LIKE WHEN WE ADDED THE LIQUID--THE SAME THING GOES WITH THE MERINGUE--YOU ONLY WANT TO ADD A LITTLE AT A TIME.

YOU WANT TO ADD IT MAYBE IN ABOUT THIRDS BECAUSE EACH TIME YOU ADD IN THE MERINGUE, THE BATTER GETS LIGHTER.

IT GETS LIGHTER.

IF YOU ADD IN ALL THE MERINGUE IN AT ONCE, THE MERINGUE ACTUALLY BREAKS DOWN BECAUSE THE BATTER IS TOO HEAVY.

SO WE'LL ADD IT IN THIRDS.

OK. AGAIN, THE BUTTER IS ADDED.

SO NOW WE'LL START MAKING IT WITH ONE LADLE AT A TIME, AND GENERALLY, THE FIRST CREPE OR TWO IS NOT THE MOST IDEAL.

EVEN IF YOU'RE GONNA BE MAKING 1,000 OF THEM AND YOU'VE MADE 1,000 OF THEM THE DAY BEFORE, YOU KIND OF HAVE TO GET THE WHOLE PAN SEASONED, AND I'LL PUSH BACK MY LITTLE DOWEL HERE, AND I'LL PULL IT BACK AND FORTH, AND IT COOKS VERY, VERY, VERY QUICKLY.

NOW, THE FIRST ONE MAY COOK A LITTLE BIT QUICKER BECAUSE THERE WAS NO CREPE ON THERE BEFORE, SO THE PAN'LL BE A LITTLE BIT HOTTER, BUT ONCE YOU GET INTO THE RHYTHM OF MAKING THEM, THE TEMPERATURE IS ACTUALLY IDEAL, REALLY JUST SECONDS, SECONDS PER SIDE.

THIS IS THE ONE EVERYBODY WANTS TO FIGHT OVER--THE LAST ONE, THE BIG ONE.

ONE OF MY FAVORITE THINGS TO FINISH A CREPE OFF WITH IS A MASCARPONE, WHICH IS A TRIPLE CREAM MUCH LIKE A CREAM CHEESE.

SO FOR THE MASCARPONE, I WANT TO ADD A LITTLE BIT OF FRESH ORANGE JUICE.

I HAVE HERE A JUICE ORANGE.

SO I WANT TO JUST SQUEEZE THEM.

WANT TO PUT IN ABOUT A TEASPOON OF POWDERED SUGAR JUST TO SWEETEN IT UP SLIGHTLY AND JUST BLEND THAT ORANGE FLAVOR IN, AGAIN, PUTTING THAT MASCARPONE JUST IN THE MIDDLE.

WHAT I WANT TO DO IS TAKE SOME STRAWBERRIES--SOME BEAUTIFUL, RED STRAWBERRIES-- AND JUST WHOLE THEM AND JUST KEEP REPEATING UNTIL YOU'VE FINISHED UP WITH EACH AND EVERY CREPE FILLED IN THE CENTER, AND I'LL JUST PUT ON THE LAST CREPE.

[SCRAPING] CAN ALWAYS PUT A LITTLE EXTRA MASCARPONE ON THE SIDE AND THE SAME THING WITH THE STRAWBERRIES, JUST MAYBE FAN OUT.

TAKE A COUPLE OF THE LARGEST BERRIES, ESPECIALLY WHEN THEY'RE NICE AND RIPE.

THEY'RE NOT CUT ALL THE WAY THROUGH.

THEY'RE JUST FANNED OUT, AND BEAUTY ALWAYS LOOKS BETTER IN 3s.

JUST DUST IT LIGHTLY WITH A LITTLE POWDERED SUGAR... AND THAT'S THE MAKING OF A GREAT CREPE MADE BY A GREAT CHEF.

SO THERE YOU HAVE IT--A BOWL OF MY STEAMERS AND WHITE WINE BROTH AND FRESH, PAN-ROASTED FLUKE TOPPED WITH BROWNED BUTTER AND LEMON CAPER SAUCE AND FOR DESSERT, FINISHING IT ALL WITH TENDER AND SWEET STRAWBERRY MASCARPONE CREPES.

THANKS FOR JOINING ME TODAY.

WHAT A GREAT WAY TO FINISH.

IF I CAN DO IT, YOU CAN DO IT.

FOR MORE ON RECIPES, ENTERTAINING LIFESTYLE TIPS, TV SERIES BLOG, AND SELECTED VIDEO CLIPS FROM TODAY'S SHOW, JOIN ME AT CHEFGEORGEHIRSCH.COM.

>> TO ORDER THE COMPLETE SEASON OF "GEORGE HIRSCH LIFESTYLE" CONTAINING ALL 13 EPISODES WITH GEORGE'S ORIGINAL RECIPES, INSPIRING LIFESTYLE SEGMENTS, AND COMPLETE HOW-TO ON DVD FOR $19.95 PLEASE VISIT CHEFGEORGEHIRSCH.COM.

MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES, INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY EVITE, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" CELEBRATING YEAR-ROUND ENTERTAINING.