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Harvey’s Hero: Brandon

When it comes to second chances, BRANDON CHROSTOWSKI knows all about them. He’s the name behind a highly-rated upscale restaurant in Cleveland, OH called “Edwins,” where the staff is made up almost entirely of former inmates. By day, the employees learn the fundamentals of the culinary arts industry and by night, they put their skills to work, rotating positions in the front and back of the restaurant. They get a weekly stipend and they’ve even built a dorm for the students to stay in while they’re going through the six-month program! Steve honored Brandon as a “Harvey’s Hero” for the work he does to offer ex-offenders new opportunities after incarceration. And two graduates from Brandon’s program – SHAYVELL and WENDY – cooked up some of the famed dishes that they serve at Edwins!


Beignets with Calvados Caramel

  • Flour – 3 cups
  • Sugar – ½ cup
  • Warm water – ½ cup
  • Whole Milk – ½ cup
  • Egg – 1 – beaten
  • Melted butter – ¼ cup
  • Honey – 1 Tablespoon
  • Yeast – 1 packet (2 ¼ tsp)
  • Salt – ½ tsp
  • Powdered Sugar – ½ cup
  • Water should be 110 degrees F

Add honey to water and mix in yeast, allow to rise for 15 minutes. Combine Flour, sugar, milk, egg, and butter together. Mix in yeast mixture and allow to rise until doubled in size, about 2 hours. Roll out and cut into 1 ½” x 1 ½” squares. Fry at 300 degrees until fluffy and golden brown. Dust with powdered sugar

Serve with 2 Tablespoons Calvados Caramel as dipping sauce. *Recipe below


Calvados Caramel Sauce

  • Sugar – 4 cups
  • Corn Syrup – 1 cup
  • Apple Cider – 3 cups – reduced to 3/4c prior
  •  Vanilla Extract – 1 Tablespoon
  • Heavy Cream – 2 cups
  • Calvados – 2 fl. Oz.

Melt down sugar, corn syrup, apple cider reduction and vanilla extract. Cook until caramel in color and candy thermometer reads 350 degrees Remove from heat and Add cream and Calvados slowly while stirring.


Click here to learn more about Brandon’s restaurant, Edwins and how you can donate to help their students!