If you’ve ever watched Food Network, you know exactly who Alex Guarnaschelli is. She’s an icon, the executive chef at the NYC institution Butter, a regular judge on Chopped, and an Iron Chef–one of the highest distinctions given in the culinary industry. Talk about being a force to be reckoned with. We had the pleasure of not only hosting Alex at Newsette HQ, but also tasting her and Chef Michael’s (an extremely talented chef in his own right, who has won Chopped and is a chef at Butter) food. And, of course, the special occasion was made infinitely better thanks to some incredible Woodbridge by Robert Mondavi wine. Below, the Iron Chef answers questions about how she achieved huge success, Thanksgiving hacks, tips to cooking with wine, and more. As a bonus, keep scrolling to find all of the recipes Alex and Michael cooked up, each featuring Woodbridge. These delicious dishes are truly the perfect additions to your holiday celebrations (PS: the hot chocolate was the best I’ve ever tasted).

Newsette: You have over a million combined social media followers. How do you use these platforms to connect with your fans?
Alex Guarnaschelli: I use Twitter as a one-on-one platform for dialogue about food and whatever else comes up. Mostly food. People need to know a hotdog is a sandwich, and that you can make a delicious white hot chocolate with red wine caramel. These are the things I share.

Newsette: Where do you find the best produce in NYC?
AG: I generally buy a lot of produce from the Union Square Farmers’ Market. Right now, I’m buying grapes, apples, pears, and berries. I take my daughter.

Newsette: Does your daughter enjoy cooking as well?
AG: Yes. She loves food. I don’t want her to be a chef, so of course she wants to be one.

Newsette: Why don’t you want her to be a chef?
AG: I don’t think you ever want your kid to do what you do. I’ve missed a lot of meals and other moments, because cooking is very time-consuming.

Newsette: We have some delicious Woodbridge by Robert Mondavi here today. What are your tips for cooking with wine? 
AG: I think one of the biggest misconceptions is that you can cook the alcohol out of a dish–you never can, and that’s not a bad thing, but something to know. It also means you’ll never cook the flavor out of it, which is great.
I like to cook the wine by itself first. For example, I would let this Chardonnay gently simmer before adding anything else. You smooth the texture and the edges of the wine a bit by cooking it. If you use Woodbridge in your meals this holiday season, open it up, let it breath. Secretly have a glass when no one’s around. Use it in your dish, then serve the same wine you cooked with to your guests. This way, you lose the anxiety of wine-pairing. Because these are good wines at an affordable price point, so they’re perfect to serve during a gathering, especially since you already spend a lot of money during the holidays. If you’re cooking with it, put a bottle on the table. There’s a comfort that the meal has a 360 feeling to it, since you have the wine both by itself and in the dish.

Newsette: The recipes you and Chef Michael cooked for our team–all featuring Woodbridge–are phenomenal. Why did you chose these dishes, and what are your overall tips to crafting the perfect Thanksgiving menu? 
AG: These recipes are great to make in advance. A big mistake people make for the holidays is not balancing the menu. I always say go 40% oven and 60% stove top with your dishes so you’re not waiting for the oven all day. To have a successful Thanksgiving menu, you have to have at least one centerpiece vegetarian dish, because there’s already a lot of meat. You also have to have something on the menu that goes into the oven after your turkey comes out, and it’s resting, and you’re making gravy. Something else that’s working for you. For me, that’s this vegetable lasagna recipe. Having lasagna as an appetizer is like a little thread of Italy. The acidity of the wine especially lifts up the cheese flavor and sweet tomato, cutting right through the middle. It’s delicious.
As for the hot chocolate recipe, if I told you I was making you a dish with rum and red wine, you’d probably say “yuck.” But this is not only delicious, it’s very do-able, and beautiful.

Newsette: You’re executive chef at Butter, one of New York’s premier restaurants. What skills are needed on a day-to-day basis in this busy kitchen?
AG: I have a real sense of place and space. I can grab something and catch it. Also, my memory is important–someone will read a list and I’ll spit it back. You’re always repeating, it’s a giant memory game. My memory and my manual dexterity? I’m crushing it. Being a chef sharpens a bunch of peculiar skills.

Newsette: Does a chef of your caliber ever have a bad day in the kitchen?
AG: Of course. Some days I burn everything. Some days I make something, and I’m like this is bad, then I look at it again and I’m like, this is awesome.

Newsette: How did you get fellow chefs to follow you as a leader early in your career? 
AG: I always made sure I was the best cook in the room. And I did that by working diligently and only focusing on the craft. I figured if I could do it better than any of them, that they would listen to me, no matter what. Cooking is manual labor. If you can butcher a fish in the dark and then cook it, who’s going to say anything to you?

Newsette: How did you get through periods of doubt during your journey? 
AG: I had to say to myself, “you chose this.” Yeah, I’ve cried, I’ve struggled. But I really like cooking.

Newsette: What about being a chef made you want to pursue this career path?
AG: I wanted to be athletic in my adult life, I didn’t want a desk. I didn’t want a suit. I picked my field largely based on what I knew I wouldn’t want to do. I’m a Gemini, only half of me is potentially agreeable at any given time. Cooking seemed awfully dangerous. And, when things are risky–fire, knives, grills, hot food, pans–there is a layer of seriousness that is present the minute you start cooking. And I like that. I felt like that would give me order. All this chaos, but the order of the day is hey, we’re all in this boat together, and sometimes we’re going to fight, and sometimes someone is going to get hurt, and sometimes dinner service isn’t going to go well, but we’re a team.

Newsette: What’s the most rewarding part of your career?
AG: When I have a day when a group of people I’ve trained get together and collaboratively succeed at the restaurant…and I’m drinking a white hot chocolate like this one.

Newsette: Finally–words to live by?
AG: Never get away from what you truly are–that’s how I feel about cooking. I didn’t expect to be on TV, or anything. I really never had that in mind. And don’t be boring.