WEBVTT 00:00.800 --> 00:01.634 align:left position:10% line:89% size:80% - Kari, I'm in your kitchen. 00:01.634 --> 00:02.802 align:left position:20% line:89% size:70% Thank you for having me. 00:02.802 --> 00:03.837 align:left position:20% line:89% size:70% - Thanks for coming. 00:03.837 --> 00:05.338 align:left position:10% line:89% size:80% - I joined her in the kitchen 00:05.338 --> 00:08.141 align:left position:20% line:83% size:70% to make a dish she calls rabbit food. 00:08.141 --> 00:10.043 align:left position:20% line:83% size:70% - It's kind of our signature dish here, 00:10.043 --> 00:12.012 align:left position:20% line:83% size:70% and the accompaniments that go with it 00:12.012 --> 00:14.047 align:left position:30% line:83% size:60% sort of started as an inside joke, 00:14.047 --> 00:16.182 align:left position:10% line:83% size:80% 'cause we thought, "Okay, well what do rabbits eat?" 00:16.182 --> 00:19.352 align:left position:10% line:83% size:80% They eat greens, so we have some braised greens with it. 00:19.352 --> 00:20.520 align:left position:20% line:89% size:70% They eat carrots. 00:20.520 --> 00:21.888 align:left position:30% line:83% size:60% Everybody knows rabbits love carrots, 00:21.888 --> 00:23.890 align:left position:20% line:83% size:70% so we have roasted carrots with it. 00:23.890 --> 00:25.458 align:left position:10% line:89% size:80% And we call it rabbit food. 00:25.458 --> 00:26.359 align:left position:20% line:89% size:70% - [Lidia] I love rabbit. 00:26.359 --> 00:27.227 align:left position:30% line:89% size:60% (Kari chuckles) 00:27.227 --> 00:28.128 align:left position:20% line:89% size:70% I grew up with rabbits, 00:28.128 --> 00:29.029 align:left position:20% line:89% size:70% I used to feed them. 00:29.029 --> 00:30.296 align:left position:20% line:89% size:70% How do you make it? 00:30.296 --> 00:33.066 align:left position:20% line:83% size:70% - So, first we have actually brined it, 00:33.066 --> 00:36.002 align:left position:10% line:83% size:80% just a quick salt and pepper to let it sit overnight. 00:36.002 --> 00:38.838 align:left position:10% line:83% size:80% We're gonna use all this thyme, 00:39.873 --> 00:42.575 align:left position:20% line:89% size:70% and some bay leaves, 00:42.575 --> 00:47.547 align:left position:20% line:83% size:70% and lots of peppercorns, and some garlic. 00:51.751 --> 00:53.987 align:left position:20% line:83% size:70% And then we're gonna grab this oil back here, 00:55.221 --> 00:56.189 align:left position:20% line:83% size:70% and just cover them. 00:56.189 --> 00:57.891 align:left position:10% line:89% size:80% And then we're gonna confit them 00:57.891 --> 01:00.360 align:left position:20% line:83% size:70% nice and slow at 250 for about three hours. 01:00.360 --> 01:02.862 align:left position:30% line:89% size:60% (gentle music) 01:08.034 --> 01:09.803 align:left position:30% line:83% size:60% So we're gonna make cabbage steak. 01:10.904 --> 01:13.840 align:left position:30% line:83% size:60% So you have this really nice, hearty, 01:13.840 --> 01:15.842 align:left position:30% line:83% size:60% knife and fork sort of situation, 01:15.842 --> 01:18.078 align:left position:10% line:83% size:80% and we're gonna make sort of a sweet and sour agrodolce. 01:18.078 --> 01:19.312 align:left position:10% line:83% size:80% - [Lidia] Alright. Show me how. 01:19.312 --> 01:20.647 align:left position:20% line:89% size:70% - Yeah, of course. 01:20.647 --> 01:21.981 align:left position:20% line:83% size:70% We're just gonna oil, salt and pepper these, 01:21.981 --> 01:23.483 align:left position:20% line:83% size:70% and then throw them on the flat top to sear. 01:23.483 --> 01:24.617 align:left position:30% line:89% size:60% - [Lidia] Okay. 01:25.485 --> 01:27.754 align:left position:10% line:89% size:80% - Every family around here 01:27.754 --> 01:31.024 align:left position:20% line:83% size:70% has had cabbage steak for dinner because, 01:31.024 --> 01:33.059 align:left position:10% line:89% size:80% (laughing) if you have a garden, 01:33.059 --> 01:35.028 align:left position:10% line:89% size:80% you probably have cabbage in it. 01:35.028 --> 01:37.964 align:left position:10% line:83% size:80% - That's gonna get a nice caramelization on each side. 01:37.964 --> 01:39.365 align:left position:20% line:83% size:70% - So yeah, we're gonna make sure it gets a, 01:39.365 --> 01:40.867 align:left position:10% line:89% size:80% a nice sear on both sides. 01:40.867 --> 01:42.769 align:left position:20% line:83% size:70% And then we'll cover it and hit it with some water 01:42.769 --> 01:44.104 align:left position:10% line:89% size:80% to steam the insides of it. 01:44.104 --> 01:47.941 align:left position:20% line:83% size:70% It's maybe not the most special vegetable 01:47.941 --> 01:49.275 align:left position:20% line:83% size:70% to a lot of people, 01:49.275 --> 01:53.179 align:left position:20% line:83% size:70% but it can withstand the temperatures here, 01:53.179 --> 01:54.781 align:left position:20% line:83% size:70% which flex terribly. 01:54.781 --> 01:56.549 align:left position:30% line:89% size:60% (Kari laughs) 01:56.549 --> 01:58.585 align:left position:20% line:89% size:70% And it holds well, 01:58.585 --> 01:59.686 align:left position:20% line:89% size:70% and it holds storage 01:59.686 --> 02:00.653 align:left position:20% line:89% size:70% like in root fillers. 02:01.821 --> 02:03.490 align:left position:30% line:89% size:60% (gentle music) 02:03.490 --> 02:07.694 align:left position:10% line:83% size:80% And then this is our confit leg out of the confit. 02:07.694 --> 02:09.863 align:left position:20% line:83% size:70% We're just warming this back up in here. 02:11.064 --> 02:12.432 align:left position:20% line:83% size:70% And just a reflection of those same flavors 02:12.432 --> 02:13.733 align:left position:20% line:83% size:70% that were in the confit. 02:13.733 --> 02:15.802 align:left position:20% line:83% size:70% We're gonna throw a little more thyme in. 02:17.203 --> 02:21.241 align:left position:10% line:83% size:80% Minced garlic. Our roasted carrots are going in the oven. 02:22.375 --> 02:26.346 align:left position:30% line:83% size:60% (gentle music) (food sizzling) 02:26.346 --> 02:27.747 align:left position:20% line:89% size:70% See how we're doing. 02:27.747 --> 02:31.618 align:left position:10% line:83% size:80% Oh yeah. When I think about a lot of world cuisines 02:31.618 --> 02:33.153 align:left position:10% line:83% size:80% and specifically like, you know, 02:33.153 --> 02:34.454 align:left position:20% line:89% size:70% French or Italian food, 02:34.454 --> 02:35.989 align:left position:10% line:89% size:80% the things that we think of 02:35.989 --> 02:38.791 align:left position:20% line:83% size:70% for the nice high-end celebration dinners, 02:38.791 --> 02:41.361 align:left position:20% line:83% size:70% I've always wondered why the food 02:41.361 --> 02:42.829 align:left position:20% line:83% size:70% that I grew up with couldn't be that. 02:42.829 --> 02:46.166 align:left position:20% line:83% size:70% - [Lidia] In Italy, we make plenty of agrodolce. 02:46.166 --> 02:47.734 align:left position:30% line:83% size:60% It's a question of sweet and sour. 02:47.734 --> 02:49.235 align:left position:30% line:83% size:60% - [Carrie] Yeah. Just kind of drape it 02:49.235 --> 02:50.503 align:left position:20% line:83% size:70% across the bottom of the cabbage, 02:50.503 --> 02:52.705 align:left position:30% line:83% size:60% and then you can pull as much into 02:52.705 --> 02:53.840 align:left position:20% line:89% size:70% each bite as you like. 02:53.840 --> 02:56.009 align:left position:10% line:89% size:80% - You know what I saw in Kari? 02:56.009 --> 03:00.914 align:left position:20% line:83% size:70% I saw pride in elevating that simple local food. 03:01.881 --> 03:03.049 align:left position:30% line:83% size:60% Why can't it be like French food? 03:03.049 --> 03:05.084 align:left position:30% line:83% size:60% Why can't it be like Italian food? 03:05.084 --> 03:07.921 align:left position:20% line:83% size:70% And that's the pride that each chef takes 03:07.921 --> 03:10.757 align:left position:10% line:83% size:80% with the understanding of the flavors of the region, 03:10.757 --> 03:12.358 align:left position:10% line:83% size:80% the products of the region. 03:12.358 --> 03:16.162 align:left position:20% line:83% size:70% They wanna highlight their own little world. 03:16.162 --> 03:18.731 align:left position:20% line:83% size:70% You know, I took a look at your menu, 03:18.731 --> 03:22.168 align:left position:20% line:83% size:70% and I saw all kinds of good things. 03:22.168 --> 03:25.838 align:left position:10% line:89% size:80% Hunting, fishing, foraging. 03:25.838 --> 03:29.242 align:left position:20% line:83% size:70% That's wonderful. This is really being connected 03:29.242 --> 03:31.811 align:left position:20% line:83% size:70% to the environment and seasonality. 03:33.046 --> 03:35.114 align:left position:20% line:83% size:70% - So we're getting some nice brown butter action. 03:35.114 --> 03:37.383 align:left position:20% line:83% size:70% You don't need a lot of space to grow a garden, 03:37.383 --> 03:39.085 align:left position:10% line:89% size:80% or, you know, raise rabbits, 03:39.085 --> 03:41.621 align:left position:20% line:83% size:70% or have a worm bin for composting. 03:41.621 --> 03:43.456 align:left position:10% line:89% size:80% All of these things just to make 03:43.456 --> 03:45.959 align:left position:20% line:83% size:70% your lives a little more environmentally friendly. 03:45.959 --> 03:48.695 align:left position:10% line:83% size:80% But I definitely think the pandemic played a huge role 03:48.695 --> 03:51.064 align:left position:10% line:83% size:80% in getting people back to being 03:51.064 --> 03:53.499 align:left position:20% line:83% size:70% concerned about where their food comes from 03:53.499 --> 03:55.501 align:left position:20% line:83% size:70% and how it's handled, 03:55.501 --> 03:59.372 align:left position:10% line:83% size:80% and just finding a deeper connection to their food. 03:59.372 --> 04:01.174 align:left position:30% line:89% size:60% (food sizzling) 04:01.174 --> 04:03.543 align:left position:30% line:83% size:60% - And I think as a chef it's just, 04:03.543 --> 04:05.845 align:left position:10% line:89% size:80% exalt those natural flavors, 04:05.845 --> 04:07.413 align:left position:20% line:89% size:70% and you've got it. 04:07.413 --> 04:08.615 align:left position:10% line:89% size:80% That's your philosophy, right? 04:08.615 --> 04:09.716 align:left position:30% line:89% size:60% - Absolutely. 04:10.850 --> 04:13.453 align:left position:20% line:83% size:70% We've got our sauteed greens going down, 04:13.453 --> 04:15.688 align:left position:10% line:89% size:80% a little of those pan juices. 04:15.688 --> 04:17.824 align:left position:10% line:89% size:80% - You have to use the knowledge, 04:17.824 --> 04:20.293 align:left position:20% line:83% size:70% collaborate with the earth, with the people, 04:20.293 --> 04:23.296 align:left position:10% line:89% size:80% and go back to the resources. 04:23.296 --> 04:24.864 align:left position:10% line:89% size:80% What I do, I have a recollection 04:24.864 --> 04:29.035 align:left position:10% line:83% size:80% of a lot of the flavors from my grandmother or whatever. 04:29.035 --> 04:31.771 align:left position:10% line:83% size:80% And when I go to a stove, 04:31.771 --> 04:34.374 align:left position:10% line:83% size:80% I reconstruct those flavors. 04:34.374 --> 04:36.709 align:left position:30% line:83% size:60% And I saw that Kari was doing that 04:36.709 --> 04:38.511 align:left position:20% line:89% size:70% with a certain elegance, 04:38.511 --> 04:41.114 align:left position:20% line:89% size:70% and with lots of pride. 04:41.114 --> 04:42.982 align:left position:30% line:83% size:60% - I'm waiting. - Alright. 04:42.982 --> 04:45.018 align:left position:20% line:89% size:70% Here's the cabbage. 04:45.018 --> 04:46.286 align:left position:20% line:83% size:70% - [Lidia] This is like a Picasso. 04:46.286 --> 04:47.287 align:left position:10% line:89% size:80% - [Kari] (laughs) Thank you. 04:47.287 --> 04:48.788 align:left position:20% line:89% size:70% - Look at those colors. 04:48.788 --> 04:50.023 align:left position:20% line:89% size:70% How should we start? 04:50.023 --> 04:51.224 align:left position:20% line:89% size:70% What would you say? 04:51.224 --> 04:52.625 align:left position:20% line:83% size:70% - [Kari] I'll let you take the lead. 04:52.625 --> 04:55.461 align:left position:10% line:83% size:80% - I'm gonna have a little bit of cabbage first. 04:55.461 --> 05:00.066 align:left position:20% line:83% size:70% Okay. And a little piece of rabbit. 05:00.066 --> 05:01.034 align:left position:30% line:89% size:60% So let's taste. 05:01.034 --> 05:02.568 align:left position:30% line:89% size:60% (gentle music) 05:02.568 --> 05:06.539 align:left position:20% line:89% size:70% Mm. Really delicious. 05:06.539 --> 05:08.841 align:left position:30% line:83% size:60% - People seem to think that this food 05:08.841 --> 05:12.045 align:left position:10% line:83% size:80% isn't maybe worth elevation, but you absolutely can. 05:12.045 --> 05:13.413 align:left position:20% line:89% size:70% It's about the love, 05:13.413 --> 05:15.515 align:left position:10% line:89% size:80% and the labor that goes into it. 05:15.515 --> 05:18.618 align:left position:20% line:83% size:70% And you know, it's, it's completely worth 05:18.618 --> 05:20.386 align:left position:10% line:89% size:80% pulling out the fine China for.