How to Make Margaritas
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Gregory Began his culinary career at Ati Culinary school in 1997. He worked at Lansdowne Golf Resort Frequently catering to the Washington Redskins and the N.B.A. rookie public relations annual seminars for the likes of Tim Duncan. He later became a chef at the mark restaurant where he catered to Jessie Jackson & the first woman attorney General Janet Reno. By 2001 Gregory had became the restaurant chef in the Capital Hilton where he served the Alfalfa Club and former president George Bush his son,our current president George Bush JR. Also The Gridiron club with William Jefferson Clinton.The resume goes on and on the likes of Bill Cosby , Muhammed Ali, Danny Glover, Vivica A. Fox, Vanessa Williams and the rest of the Congressional Black Caucus. Now he's the owner of Real Deal Catering serving you everyday.
How to Make Margaritas
Greg Dumorne & Les Sauray of Real Deal Catering mix up ice-cold blended margaritas to finish off a Mexican meal.
How to Make Margaritas
Ingredients
2 parts Patron1 part Grand Marnier
Lemon juice
Lime juice
2 tablespoons of sugar
Instructions
Add the patron, Grand Marnier, lemon juice, lime juice, salt and sugar in a blender with ice and grind the ingredients up.
Transcripts
Greg Dumorne: How are you doing, I am Greg.
Les Sauray: And I am Les, and we are from Real Deal Catering.
Greg Dumorne: And in this segment we'll still teach you how to make Mexican food, but we are going to teach you how to make Margaritas.
Les Sauray: Margaritas, alright.
Greg Dumorne: It's going to be lemon flavored Margarita, and my trusted companion here is going to show you how to make it. It is going to be pretty much, two parts Patrn, one part Grand Marnier, lemon juice, lime juice, sugar. And let's rock. Okay.
Les Sauray: And some salt to it. So we are going to grind this up first.
Greg Dumorne: Okay.
Les Sauray: A little extra.
Greg Dumorne: So you are adding half of that in the Grand Marnier.
Les Sauray: I always liked experimenting.
Greg Dumorne: Lemon Juice.
Les Sauray: How much Lemon Juice?
Greg Dumorne: Go; okay; lime Juice. Okay, sugar, two-spoons full will be sufficient.
Les Sauray: One and Two.
Greg Dumorne: Now grind.
Les Sauray: Grind it, alright; grinded.
Greg Dumorne: Dip it into water.
Les Sauray: This is just so that the salt sticks to the glassGreg Dumorne: That's better.
Les Sauray: Pour.
Greg Dumorne: A couple of lemons.
Les Sauray: Limes, lemons, and there you go, and there you have it Real Deal Margaritas.
Greg Dumorne: Thank you for joining us this time on Monkeysee.
com, and we'll see you soon.
Les Sauray: Bye.
Greg Dumorne: Enjoy your Mexican food.
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