Transcript

Chef Stu Came Over and We Made My FAVORITE Lunch!

From Heather McDonald · Episode page · Watch on YouTube

· 18 min · 3,038 words · 94 timestamped sections

This is the full, timestamped transcript of "Chef Stu Came Over and We Made My FAVORITE Lunch!", an episode of Heather McDonald published August 12, 2025 (18 min, about 3,038 words). It mentions 5 people, works and ideas, including Greek seasoning, Chef Stew, Chardonnay, Westlake Village, Santa Margarita.

What this episode is about

In this light-hearted culinary adventure, the narrator teams up with Chef Stu to prepare their favorite chicken dish, navigating the grocery store together to select ingredients, including various wines. The interaction showcases their playful dynamic while highlighting the challenges and fun of cooking at home.

Key takeaways

  • Wine shopping secrets: buy six, drink smarter, not harder—diversity is the spice of life!
  • Hot honey: transforming mediocre meals into gourmet experiences—because who doesn't love a sweet twist?
  • When grocery shopping gets competitive, even a cart becomes a fashion statement. Chic over practicality!
  • The suburban culinary journey: where passion meets disaster, and the quest for Chef Stew becomes real.
  • A recipe for success: ensure everyone’s on board, or prepare for the inevitable culinary revolt!

Who speaks in this episode?

What is discussed, and when

  1. – 3:00: Chardonnay, Chef Stew, Santa Margarita, Westlake Village
  2. – 9:00: Greek seasoning
  3. – 12:00: Chef Stew, Greek seasoning
  4. – 17:55: Greek seasoning

Notable quotes from "Chef Stu Came Over and We Made My FAVORITE Lunch!"

  • Chef Stew. Hey, what are you doing here in the suburbs?
    about Chef Stew · at
  • Have like a special thing. We need one hour for the night. All right, let's do like a spin-off Chardonnay. All right, maybe I just No, if I got to get the deal. I can't go get a car cart.
    about Chardonnay · at
  • This is the Greek seasoning. You can get that at chefstewart.com. You can buy the Greek seasoning. what made you think to do something like that?
    about Greek seasoning · at

Who and what is mentioned in this episode?

People

Products & tech

Concepts & topics

Places & events

  • Westlake Village — Place · 1 mention · first at
    Look, it's Chef Stew. This is crazy that we run into each other here in Westlake Village at my local bond. What are you doing outside of West Hollywood?

Full transcript with timestamps

What are you doing here in the suburbs? I'm just I'm just here. No, let me start. Go buy all six of it. Oh, we've got our meal done. It gets really delicious.

She's going to get us. Oh my god, you guys. I'm so excited. I have my friend. So, I'm here at my neighborhoods. We're at the shop. I'm going to try to do a recipe, but you know what? I never It always work turns out horrible. Drake and my husband and my son, nobody ever likes it. It's like I wish I could just like find a chef here and just bring them home for the day. Chef Stew. Hey,

what are you doing here in the suburbs? I'm just here. Look, it's Chef Stew. This is crazy that we run into each other here in Westlake Village at my local bond. What are you doing outside of West Hollywood?

I didn't think it was going to be a sticky for me to come here. Like, we just think I we took a bunch of bonds.

Yes, we're going to bond and you're going to help me do something. Let's go. Let's go.

Okay. Look. So, just we need to get some butter. a grocery cart. Just for fun. Just stop. Just

focus on the wine. So, we're making like this lever and chicken right? And you say you want white wine. Um,

yeah. Just like Oh my god. Oh my god. I know. Just calm down. You know what I mean?

Okay. The thing is you got to buy six of them. But you can do all different buy all six of it. Look how hard it is. They have like a special thing. We need one hour for the night. All right, let's do like a spin-off Chardonnay. All right, maybe I just No, if I I got to get the deal. I can't go get a car cart.

Just get a real cart because now I have to get all this wine. Deal today. I got like a small one.

I feel like it's more chic. That's a good one. That was always nice. And that's a twist off. You get like different ones. Is there any Is there a better wine for the thing? Maybe not Chardonnay.

Come back. It's nice. Are you a Chardonnet drink? Like I'm a huge Chardonnay drinker.

Do you want to Why don't we eat you? Just get a Santa Maria. Santa Margarita. They're nice.

Oh my god. This is the hardest part. When you have to get one. Are you sure? It's like six different ones. Is

it six in the same? Or should we? You know what? Should we get a little whispery? I feel like a whispering mojo.

Okay, great. Okay, now what else do we have? Now we've got our meal done. We're [ __ ] done.

Like a little plain goat cheese. We'll just get it. But I feel like you want go cheese salad?

Sure, why not? Okay. Okay. Here's the chicken for open nature. You get it up for four people.

Okay, that's fine. Yeah, great. Perfect. Why am I You got it started. I just Oh, you didn't put it down yet.

I feel like I look more involved in um Let me grab the butter. I'll be right back. Just

grab it here now. Go run. Let me see your ass. Go. Look at those calves. Baby arugula. Baby arugula. I feel like he's going to want What's the most expensive one? Oh, that's baby spinach. Baby. Okay. Should we get the baby lemons? Oh, we should get

sugar bombs. That sounds delicious. Okay. Uh, why do you have Do we not have Oh, we left it over there.

Okay. So, let's just go over the list. This is what you said. Okay. So, we have some red onion, articho parts.

Okay. Pine nuts. I have salt. I don't know if it's kosher. And then, um, you got the butter.

The garlic cloves. Do you want to start with like a fresh garlic? Get ahead of it.

Okay. Would you like a little shallot with that? Why not? And then wait, did you get the uh lowest prote?

I I have some. I brought some booty. Capers. Do you have capers? I brought some capers.

Parsley. Parsley's right here. Parsley right there. You got the red onion. You got the parmesan. You got the tomatoes. Pine nuts.

I had none. Okay. I have extra root and olive oil. So, let's see. The crushing cracked peppers. I have that. So, let's go to the dessert thing. And if we can pull off the dessert, if not if not the

We probably have mering cookies here. Yeah. What kind of cookies are you saying?

Some mering. I don't even know what that looks like. Where's the jam? Is there anything that you want to do with them or

if we're making a pudding or something? Yeah. All right. Fine. Do you want to get gentle? We can make scrap this person.

Why would you put that back in the right place? Okay. You're going to get cold. It's my favorite.

Yeah, why not? And there's a member price. I don't mean to brag, but I'm a member here.

So, what I do is like heat that up with the soap and kind of drizzle and kind of melt it in with delicious whipped cream.

I got the whipped creams in there. I think we got everything. Yeah, I have vanilla all that stuff. I also want to say I'm really loving the rise of hot honey.

Hot honey is so good. You could put it on the saddest pepperoni pizza and you feel like you feel like you're eating a gourmet pizza.

Yeah. Or it was really good as well if you get like just little like bruschetta toasts and they get like ricotta cheese like some salt and pepper and spread that they drizzle that hot on it. It's so good. Right there. Do you have like oil for cooking? Like an avocado oil for high heat cooking? I brought an olive an extra virgin. I think we do.

Are you sure? Definitely. We definitely have stuff like that. We have like We have like normal

oil. Let's just get it just in case. Let's get it cuz you don't always use it. Okay. Are we done?

We're done. That's it. All right, let's check out. Okay. Hi, everybody. I'm really sorry this was late. We got caught up at the grocery store. There was a guy um that seemed pretty gay and he was checking you out.

You think so? Yeah. There's not that many out here and I found one. Or he could have been a Juicy Scooper, which also means he's gay. But I definitely felt like he like recognized us or was interested in you. So you guys, this is the first time I really haven't filmed that much in my house. We are still working on getting furniture and things. Fortunately, we bought the house. The kitchen was redone. I love a big white bright kitchen. Finally, Stu found a day to come out here and just finished grocery shopping at the local Vans, which is so fun. And we're doing a dish that I love and I see so many people do it, but I never do it because I'm like, I don't even know where to begin. So, I brought my chef with me. Okay, ready? Go.

So, okay. So, I butterfied the chicken, right? Just you go 3/4 of the way in. I mean, if you

I've never pounded a chicken. So I I do the first one, then you do the second. I don't even own a pounder.

This is not my favorite one. There's other ones online. How much is a pounder? It's like a round thing and it has a thing on it's like I think you can do it with pork, too. I always feel like with pork with pork, too.

I did just see a Okay. So, we got some sea salt here. If you don't my little donkey, throw them off. We don't need to talk around the food. She's going to get done.

She doesn't like salad. Is she not the cutest thing you've ever Tell us a little bit about the lovely seasoning.

This is the Greek seasoning. You can get that at chefstewart.com. You can buy the Greek seasoning. Um,

what made you think to to do something like that? Because the whole thing was like I'm being a private chef for years, right? And anything wrong with me cooking and I'm like, I need to make this like seasoning thing again. like garlic powder, onion powder, like paprika, this and I was like, I have to make it a pound. I'm like, I need to just make a seasoning where you can just the salt is in it, the pepper is in it, the herbs, the spices or whatever is in it, and you just put it on your diet.

And what does something like this cost? This is I think it's like 10 bucks, $10 or $1.

Oh, that's good. And then you can get the whole set. You get the whole set. There's a steak seasoning, there's a bagel seasoning, the Greek seasoning, the original, which goes on everything, and then I have a barbecue. Yeah, cuz that's one thing when I started watching like Tik Tok videos, I was like, I'm not seasoning my food enough. That's the most I got out. I was like, you have to be really generous with it. And I'm like, that's why it tastes so good at a restaurant.

Yeah. Yeah. Okay. So, that's great. So, we just dredge in the flour. There we go.

Now, how many minutes did we go? So if you're doing this subject, what would you think off the top of your head? How many minutes per side?

I would say two and a half to 3 minutes on each side. Okay. So what would you like? You could go for four.

Okay. Now two and a half three would be fine. That would be fine. I can probably 10 minutes rounder.

I like it crispy. So let's make it crispy. No. See that long? So, what you're going to do is place it here and like like lay it away to the oil squirt squirts that way. So, you learn the core.

They have a question for Yes. Do you have any family recipes? Um, God, you know, I can't really say anything. come over and you know she's like, "Oh, come over dinner." And then she said, "It's easy for us. It's so easy to make." And I go, "Just you make it for me." And I'm so love that I didn't really like. She really could do a lot of things.

Yeah. They want you to uh describe how what Chef Sue is cooking as a pure. Oh, okay. Oh my god, you guys. I'm so excited. I have my friend and deliciousness gift fresh chef stew. And this is where I get nervous when you're chopping so close to your fingers. Have you ever almost lost a finger?

Yeah, many times. I've sliced my fingers so many times cuz I get like fancy and I think like I know it all and then it might not look like it's like the worst cut in the last like a month. And then have you just had to wrap it up and like continue serving because you're a servant?

Please. Oh, this is a thing I've never said before. It's like this little weird

I don't know how. So, just no bad. Yeah. You're not going to cut yourself. Remember that chef that did the victim stuff? Just die.

See? Yeah. Then that's crazy. So, we're done with this now. Okay. Okay. Like this is going to go back in again.

Okay. So, now we'll start kind of like building the sauce. Okay. Sorry. Good. Now, drink. I'm afraid.

Well, I guess introduced both. This is where you know what? You're just going to finish it off. So, you know,

this is part. So, you want keep it flat. How is this going to happen? Okay. I don't This is where I feel like overnight.

Okay. So flatten it all out. See? Yeah. So just let it sit for you. I'm going to add this into Hold on.

Do you want those artichos? Yeah. Let's drain them. You want to rinse them? It's fine.

Oh my gosh. This is so fun, everyone. Oh, so now he's going to tie these up. Loosely chop them up.

Got it. We're just making like I don't know what we're making. It's just like we're just throwing them all together really

like the picata kind of went out the window. I love it. I love adding more to the stuff. But you

go the best part. I should do this part. That's a little more. Okay, that's this is why we're

Yeah. Now you smell it. Yeah. Now, can you do the butter? Yeah. What I'll do is turn this down.

Turn it down. And And you know, because he's Irish, we have to buy the Irish. But here's the thing. It's the best. You should always be mind that.

Here we go. Here we go. Lastly, a bit of salt, a bit of pepper. And I really am going to keep this down. I'll write it up. I'll write it up.

And also, I can just rewatch my when we put this on YouTube, I just can re-watch it

and give myself another view. This is going back in, right? Yes. Okay. Now, we are talking about Meer lemons. Why does everyone get so wet about a Myer lemon?

They're What's the fancier? They're fancier. They're sweeter. They're really really just juicy.

Yeah, they're Oh, they're I didn't realize they were orange. Amar lemon look is almost orange.

You want me to learn how to make a dressing? This is pretty much done. Okay. So now I've never made my own salad dressing in my life.

So the ratio is like 3 to one. Like three parts oil, one part vinegar. Okay. But it depends. It all like sometimes if it's all oil, extra virgin oil, but it's kind of strong. So like it's okay. Like we'll say we'll do like one teaspoon there, right? And then we'll do two cuz this is a lighter oil. Okay.

Right. So, we do say three teaspoons. And then we got some pepper. We got some salt. I'm going to do some lemon in here.

You don't have to. You could do some honey in here. It's quite a bit sweeter as well.

Should we try something or Let's taste it and then we can Okay. Dijon mustard. Okay. So the Dijon mustard binds it all together.

Oh, okay. We're going to do some of the Greek seasoning, which is like oregano and like rosemary and thyme. That's it. It might add a bit of tiny bit of spice, but not really that much. All right, try this.

Yeah, that's good. I like it. It's a little salty. No, it's that's the that's the lemon and the vinegar. You're getting If something is salty salty, you add more lemon to it.

Just rinsing and cutting it up. Wait, did you do any cheese in my in this salad?

I did a bit of parro. A bit of par. I'm going to do Did you want to do goat cheese in there?

I'm going to add a little goat cheese on mine. Is that wrong? Cuz that you feel like you're putting too many weird flavors in something.

No, it's totally fine. It's going to be mine. No, I like it all together. Okay. Do I Now I have to do two camera here. Bring the camera around. I'm going to do um facial here. We have to do our face together. So do that piece and I'll do this again.

So Kim, we go. Okay. Ready. Nice. Oh wow. That is good. It is really good. Isn't that tasty?

It's so tasty. It's cooked so perfectly. I love the addition of sundried tomatoes and the articho.

Mhm. Yeah. And you know, if you're not u following Stu, please do. He does such great videos.

Salad is excellent. The dressing works perfect on the salad. Perfect. Yeah, cuz I think initially it's not as strong.

We're so hungry. I know. No joke. All right, we are going to take a break now and sit down and eat.

Questions about this episode

Who speaks in "Chef Stu Came Over and We Made My FAVORITE Lunch!"?

Chef Stu (Guest), Heather McDonald (Host), Chef Stew (Guest).

What is "Chef Stu Came Over and We Made My FAVORITE Lunch!" about?

In this light-hearted culinary adventure, the narrator teams up with Chef Stu to prepare their favorite chicken dish, navigating the grocery store together to select ingredients, including various wines. The interaction showcases their playful dynamic while highlighting the challenges and fun of cooking at home.

What is mentioned in this Heather McDonald episode?

5 people, works and ideas are mentioned, including Greek seasoning, Chef Stew, Chardonnay, Westlake Village, Santa Margarita. Each one on this page links to its own page with every episode that mentions it.

How long is "Chef Stu Came Over and We Made My FAVORITE Lunch!"?

The episode runs 18 min; the transcript is about 3,038 words in 94 timestamped sections.

More from Heather McDonald

About this transcript: the episode's spoken words as captioned on YouTube, split into timestamped sections. Reclip.Me locates every person, work and idea in the text, keeps the time it is first named, and quotes the words around it verbatim. Last updated January 8, 2026.