About Chef Harry.......

Chef Harry began his life as an obese youth. Having graduated from Grinnell College and upon finishing accounting studies at Harvard Business School, Harry W. Schwartz acquired a scrap metal recycling business in Tulsa, Oklahoma. After developing and then selling the Scrap business, a popular restaurant, a cookie and cheesecake bakery and raising over $25,000,000 with the Tulsa Philanthropic community, at age 34, he and his family retired to Jupiter Island, Florida.  He then wrote his first cookbook, Easygoing Entertaining. With the help of a good friend, Harry was presented with the opportunity to promote the book on NBC’s Today Show, he immediately became a regular contributor, which began his career as Chef Harry, a media chef, author, columnist, corporate culinary creator, consultant, educator and spokesperson.

Chef Harry and his family moved to Malibu, California in 1996 where he created and hosted the popular PBS celebrity at home cooking show, Chef Harry and Friends.  He then became known for his high-energy, record-setting shows on Shop at Home Network where he created the kitchen and culinary category for the network and proceeded to gross over $70,000,000 in house wares in 48 months.   In addition to The Today Show, he has appeared as a regular contributor on KTLA-CBS in Los Angeles and on CBS and Fox in Nashville and FOX61 in Connecticut and currently appears on local and national media when his schedule allows. 

He has written a syndicated feature for Copley news service, authored 5 books and serves as a creative and media spokesperson and consultant for several corporations. He contributes to various news and talk shows and was Culinary and Creative Director, Executive Chef and President of Heritage Trail Vineyards and Winery in Lisbon Connecticut. Heritage Trail featured fine wines, his fourth restaurant, a boutique batch gelateria, bakery and smoke house.  The Vineyard was sold to a private investor in 2011.

Currently, Chef Harry creates and executes wellness, mindfulness and mindful culinary classes for schools, corporations and non-profits and individuals. Clients range from elementary schools to pharmacies under the umbrella of ML4L.org.  ML4L.org is the portal for Mindful Living for Life by Chef Harry which is also the title of his 5th book (in progress) based on the program.  This book includes a new concept in recipe and meal development for special needs or choices in diet.


Chef Harry has created and messaged recently for the National Liver Foundation, where he serves on the National Panel of Chefs, The CT Kidney Foundation and Harvesting Hope as well as several other non profits. He just completed a mentor project in the center of Americas newest National Park, Colt National Park in Hartford, CT where he hosted private classes and events. He served on the board of CSS/CON, the Coltsville Development and Promotions council.


ML4L by Chef Harry is derived from a wellness program based on his fifth book, Fit Foundation. With the nod of encouragement from President Clinton, he visited and gave live wellness programs at over 4o schools in 20 states.   Later, Chef Harry launched this initiative at Ft Lee VA Base (DeCA's headquarters) on August 3rd, 2010 in conjunction with Michelle Obama's Eat Healthy and Be Active Your Way campaign. DeCA teamed with the National Watermelon Promotions Board Commissary and Children’s Development Centers. His recipes are being incorporated in Military Base Menus all over the world as part of the program. His performances aired on Air Force Television Worldwide.

Blasts from the past....

AUTHOR OF


-Easygoing Entertaining

-Chef Harry & Friends: Sharing the Joys of the Table

-Cooking with your Wonder Cooker

-Star Grazing-Cooking with  
Chef Harry

-The Main Ingredient Cookbook

-Fit Foundation 

-Using your NuWave Oven™


Chef Harry Present and The Main Ingredient for Copley News Service

Chef Harry's faithful hound...BLITZ

Copyright © Harry Schwartz. All rights reserved.

A. back ?      B. excited ?      C. extremely grateful. ?      D. all of the above ?

CHEF

RESTAURANTS  

Back Bay Gourmet, Tulsa, OK
Felini’s Cookies & Cakes
Café at Villa Philbrook Museum
Surf and Sky Cuisine
Café at Heritage Trail Vineyards


EDUCATION
Grinnell College
George Washington University
Harvard University
Au Bon Pain, Boston, MA
La Varenne Ecole de La  Cuisine, France
Giuliano Bugialli , Italy
Villa Wolf, Italy
Greystone CIA, Napa, CA
Benedictine Palace, France
Glin Castle, Ireland 
Starbuck’s Coffee, Seattle WA
Ben and Jerry’s


From Chef Harry and Friends with Downtown Julie Brown

Answer.....

Toasted Vegetable Lettuce Wraps

2 cups shredded Brussels sprouts

1 cup sweet corn kernels 

1 cup small, garlic cloves 

about ¼ cup coconut oil

1 cup mushrooms

1 small red onion. Chopped

1 cup roasted salted Cashews

½ cup chopped Scallion

1  rutabaga, peeled, cut into small pieces and poached in salted water until tender

1 teaspoon toasted Sesame oil

1/3 cup Hoisin sauce

Soy sauce to taste, about 1 tsp 

½ teaspoon Yellow mild curry blend

½ teaspoon ground Turmeric

About 2 heads Butter lettuce leaves, rinsed and trimmed

1 cup crispy onions.

In a large sauté pan over medium high heat separately sauté the Brussels sprouts, corn and garlic cloves in coconut oil until toasted  starting with about 1 tablespoon of the oil and adding more as you remove the sautéed vegetable to a plate and sauté the next. Add the remaining oil to the pan and dump in the mushrooms, red onion, cashews and scallion. Sauté for 2 minutes. Add the sautéed Brussels sprouts, corn, garlic and rutabaga to the pan and stir to mix well. Reduce heat to medium low and stir in sesame oil, Hoisin, soy sauce, curry and turmeric to pan. Stir well. Remove from heat. Serve warm with lettuce leaves. Garnish with crispie onions. 

Serves 6  to 8. With any  leftover vegetables, make a great soup by adding a little tomato sauce and veggie stock.Type your paragraph here.

Chef Harry's Headquarters...historic Charter Oak Hose One

@chefharryschwartz

Serve the Lettuce Wraps with this

maple citrus grilled salmon

for a complete mindful meal. 

Marinade: Soy Sauce, Maple Syrup, Ginger, Garlic and Lemon Zest

D.  all of the above!

MEDIA HIGHLIGHTS

-Chef Harry & Friends,Host, Executive

     Producer, Public Television

-Fox and Friends Regular
-Fox Nashville and Connecticut Food Guru
- NBC TODAY SHOW Regular
   Talent

   Segment Creator
   Set Designer
-ABC World News Now   
  Talent
  Segment Creator
  Set Designer

-Shop at Home Network 
  Culinary Expert
  Presenter
  Production Consultant
  Top Sales Generator-Over
    $70+ Million in sales

-DIY Network Expert
-H & G Network
      Smart Solutions Regular

      Party at Home Regular



QUESTION:

Stay tuned.....he is just getting started!

With Martha on her show

With Rachel Lutzker on Fox CT


Harry is: