WEBVTT
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- Welcome to a very special
episode of Wisconsin Foodie.
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Today, we've brought
in three amazing chefs
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and given them
this challenge.
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They get $60,
60 minutes,
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and the entire
Dane County Farmers' Market
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to shop for ingredients
to prepare one dish
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that tells their story
through food.
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- Tory: Let's do it.
- Luke: Good luck.
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- Tory: They grow up so fast.
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- Luke: I know it's so exciting,
isn't it? [laughing]
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- I'll be able to walk
into that farmers' market
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and be like, "Okay,
let's see what we got today,
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"and hopefully,
put something together
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that's gonna
blow the judges away."
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- I'm still thinking,
"Why did you ask me to do this?
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Like, couldn't find
another real chef or something?"
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- Who knows
what I'm gonna come up with,
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or if it's all
gonna go together.
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I know I'll make it
delicious, though.
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- Where are we gonna
cook these things at?
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"Oh, we're gonna cook it
at L'Etoile," like, you know,
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the James Beard-nominated
restaurant, okay.
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- And the time starts... now!
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- Lauren: All right,
this is about to get crazy.
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This could be
good or bad.
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- I'm not really good
at writing stuff down.
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And then I just kind of
decipher as I go.
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- It's all muscle memory.
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- Muscle memory and instinct.
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- Luke: Oh, man, I can't wait.
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- I'm a little concerned
that Tarik
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has only been chopping chilies
for the last 45 minutes.
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So I think our dish is gonna be
pretty hot. [laughing]
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- Okay, chefs,
you have five minutes left.
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Let's think about it.
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Chef Lauren.
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- Lauren: Yeah, yeah.
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I heard you.
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Coming in with beans.
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- Tory: 10 Seconds.
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- Luke: It's actually 30,
30 seconds.
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- Lauren: 30 seconds,
you guys are terrible!
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- Two, one,
and that's it!
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- I don't know what to expect.
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- I don't either, and that's
kind of the best part.
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I'm gonna go straight
Neanderthal on this thing.
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- Oh, it's such a good bite.
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But there can only be
one favorite.
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[upbeat music]
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- Luke Zahm: We are a collection
of the finest farmers,
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food producers, and chefs
on the planet.
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We're a merging of cultures
and ideas, shaped by this land.
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We are a gathering
of the waters,
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and together,
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we shape a new identity
to carry us into the future.
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[clinking glasses]
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[scraping knife]
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We are storytellers.
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We are Wisconsin Foodie .
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[paper rustling]
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Welcome to a very special
episode of Wisconsin Foodie.
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Today, I'm standing in
the L'Etoile dining room.
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One of the most accomplished
restaurants in the entire state.
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And behind me
is the Capitol of Wisconsin,
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home to the Dane County Farmers'
Market.
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The Dane Country
Farmers' Market
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is the largest
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and one of
the most diverse markets
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in the entire country
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and today
we've brought in
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three amazing chefs
02:39.766 --> 02:41.800 align:left position:32.5% line:83% size:57.5%
and given them
this challenge.
02:41.800 --> 02:45.466 align:left position:35% line:83% size:55%
They get $60,
60 minutes,
02:45.466 --> 02:47.733 align:left position:17.5% line:83% size:72.5%
and the entire Dane Country
Farmers' Market
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to shop for ingredients
to prepare one dish
02:50.700 --> 02:53.333 align:left position:22.5% line:83% size:67.5%
that tells their story
through food.
02:53.333 --> 02:55.633 align:left position:27.5% line:83% size:62.5%
The dishes will be
judged by myself
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and James Beard-winning
Chef Tory Miller.
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Let's meet the contestants.
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[upbeat music]
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- My name is Gregory Leon,
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and I'm the chef and owner
of Amilinda,
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a small independently-owned,
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Spanish- and Portuguese-
inspired restaurant
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in downtown Milwaukee.
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So Amilinda has been around
for six years,
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started off
as a pop-up restaurant.
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It's a place that,
when I think of it,
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I think of it
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as a place that's
full of joy and happiness.
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And it's a labor of love.
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One of the best things
about cooking here in Wisconsin
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is the fact that
we are able to connect
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with so many
amazing farmers,
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and it's just
a great feeling
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to have them show up
once a week
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with these boxes
of amazing produce
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and then, we just kind of
open the boxes
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and decide, "What are we gonna
do this week?"
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- Thank you very much.
- You're very welcome, sir.
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- You know, one of the things
I love about owning a restaurant
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is being able to bring a little
bit of joy and happiness
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to the people
who come and visit us.
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And it's nice to see
that we can,
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for maybe an hour and a half
of their day,
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make them
a little bit happier.
03:54.533 --> 03:56.466 align:left position:37.5% line:83% size:52.5%
Hopefully,
help them forget
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about whatever bad things that
happened to them during the day
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and just bring them
a little bit of joy.
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My first memories of cooking
involve my family.
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I come from a Jewish
and Hispanic background,
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and so you couldn't get
four family members together
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without it
either being in the kitchen
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or around a table eating.
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So, my earliest memories
of food
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involve me actually
with my family eating
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and watching my grandmothers
and my parents cook.
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So, growing up
in Venezuela,
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it was an amazing experience.
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It's an experience--
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I didn't realize
it was an amazing experience
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until many years later
after I'd moved back to the US,
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and was an adult
and I looked back
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and realized how lucky I was
to have grown up
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in a different culture
in a different country
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and be exposed
to amazing different foods.
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On a daily basis,
we just kind of look and see
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what we have either
in the pantry or the cooler
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or, again, what the farmers
have brought us.
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And so, I will probably
zero in on one ingredient
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and then be like, okay,
what can I do with it?
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So, right now,
I have in the oven
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some acorn squash roasting
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that we got
from Amy's Acres yesterday,
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and that's gonna be the base
for the chicken dish today.
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So then, I'll start
to think about
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what goes well
with acorn squash
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and then
start building from there.
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So, the chicken
will be roasted.
05:14.533 --> 05:19.100 align:left position:30% line:83% size:60%
The sauce will be
a base of honey and paprika.
05:19.100 --> 05:22.033 align:left position:15% line:83% size:75%
And then, we'll just kind of
build upon that.
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[upbeat music]
05:23.800 --> 05:25.400 align:left position:12.5% line:89% size:77.5%
- My name is Lauren Montelbano.
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I am a plant-based chef
here in Madison, Wisconsin.
05:28.766 --> 05:31.133 align:left position:40% line:83% size:50%
I'm also
a holistic nutritionist
05:31.133 --> 05:33.666 align:left position:25% line:83% size:65%
and event and retreat
caterer.
05:33.666 --> 05:37.733 align:left position:20% line:5% size:70%
We do also a meal program
that cranks out
05:37.733 --> 05:40.600 align:left position:15% line:5% size:75%
anywhere from 80 to 150 meals
a week
05:40.600 --> 05:42.266 align:left position:27.5% line:5% size:62.5%
and disperses them
through
05:42.266 --> 05:46.066 align:left position:15% line:5% size:75%
the greater Madison and also
Delafield areas of Wisconsin.
05:46.066 --> 05:51.566 align:left position:15% line:83% size:75%
So today, my assistant and I
are making 130 meals.
05:51.566 --> 05:54.366 align:left position:17.5% line:89% size:72.5%
So, this is a green salad.
05:54.366 --> 05:59.366 align:left position:22.5% line:83% size:67.5%
So, we've got red rice,
quinoa, lentils,
05:59.366 --> 06:01.400 align:left position:37.5% line:89% size:52.5%
wild rice,
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diced apricots, cranberries,
06:04.466 --> 06:08.933 align:left position:12.5% line:83% size:77.5%
toasted walnuts, kale, and then
a rosemary vinaigrette,
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so it's really celebrating
the season of fall.
06:13.233 --> 06:17.000 align:left position:17.5% line:83% size:72.5%
I am vegan or plant-based,
however you wanna say it.
06:17.000 --> 06:20.166 align:left position:22.5% line:83% size:67.5%
I have been vegetarian
since I was 18
06:20.166 --> 06:23.100 align:left position:32.5% line:83% size:57.5%
and then vegan
for the past eight years.
06:23.100 --> 06:24.366 align:left position:20% line:89% size:70%
That's kind of, you know,
06:24.366 --> 06:26.366 align:left position:22.5% line:83% size:67.5%
it's been an evolution
and a journey for me.
06:26.366 --> 06:29.333 align:left position:17.5% line:83% size:72.5%
I do it for animal rights,
but also, through that,
06:29.333 --> 06:31.400 align:left position:37.5% line:83% size:52.5%
I found out
how much better I felt
06:31.400 --> 06:33.933 align:left position:32.5% line:83% size:57.5%
when I cut out
the dairy and the meat.
06:33.933 --> 06:37.200 align:left position:32.5% line:83% size:57.5%
And so, for me,
I feel the most vital
06:37.200 --> 06:39.000 align:left position:30% line:83% size:60%
while I'm eating
that diet
06:39.000 --> 06:42.366 align:left position:22.5% line:83% size:67.5%
and have kind of cured
some other health problems
06:42.366 --> 06:43.800 align:left position:27.5% line:89% size:62.5%
with that as well.
06:43.800 --> 06:46.900 align:left position:20% line:83% size:70%
And so now I love to help
other people do the same thing.
06:46.900 --> 06:49.666 align:left position:40% line:83% size:50%
I grew up
in a big Italian family,
06:49.666 --> 06:53.533 align:left position:12.5% line:83% size:77.5%
but food was always a big part
of me growing up.
06:53.533 --> 06:57.566 align:left position:17.5% line:83% size:72.5%
However, my mom always used
to kick me out of the kitchen.
06:57.566 --> 06:58.766 align:left position:20% line:89% size:70%
My family would be like,
06:58.766 --> 07:00.566 align:left position:22.5% line:83% size:67.5%
"Ah, you're in the way,
you're in the way."
07:00.566 --> 07:02.266 align:left position:17.5% line:89% size:72.5%
So, as a rebellious person,
07:02.266 --> 07:05.333 align:left position:22.5% line:83% size:67.5%
I needed to find my way
to get into a kitchen.
07:05.333 --> 07:07.800 align:left position:22.5% line:83% size:67.5%
I actually started off
my career in fashion,
07:07.800 --> 07:09.333 align:left position:25% line:83% size:65%
completely different
from food,
07:09.333 --> 07:12.533 align:left position:30% line:83% size:60%
and after kind of
taking a sabbatical
07:12.533 --> 07:14.900 align:left position:22.5% line:83% size:67.5%
and living in Australia
for a year,
07:14.900 --> 07:17.766 align:left position:30% line:83% size:60%
working on farms
and cooking,
07:17.766 --> 07:20.366 align:left position:30% line:83% size:60%
my "A-ha" moment,
I was farming
07:20.366 --> 07:23.700 align:left position:15% line:83% size:75%
and I grew my first potatoes
start to finish
07:23.700 --> 07:26.533 align:left position:17.5% line:83% size:72.5%
and then prepared them for
the family I was living with.
07:26.533 --> 07:29.233 align:left position:20% line:83% size:70%
And it just felt so good
that I wanted that all the time.
07:29.233 --> 07:30.700 align:left position:30% line:89% size:60%
So, immediately,
07:30.700 --> 07:33.366 align:left position:15% line:83% size:75%
I knew I wanted to be a chef
after that.
07:35.166 --> 07:36.333 align:left position:32.5% line:5% size:57.5%
[upbeat music]
07:36.333 --> 07:37.666 align:left position:27.5% line:5% size:62.5%
- I'm Tarik Moody.
07:37.666 --> 07:39.933 align:left position:32.5% line:5% size:57.5%
I am currently
now the Program Director
07:39.933 --> 07:42.733 align:left position:17.5% line:5% size:72.5%
for a upcoming new station
for Radio Milwaukee.
07:42.733 --> 07:45.166 align:left position:25% line:83% size:65%
Well, my love of saké
actually began
07:45.166 --> 07:47.566 align:left position:40% line:83% size:50%
way back
shortly after college,
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when I first had sushi,
was introduced to saké
07:49.366 --> 07:50.966 align:left position:25% line:83% size:65%
and I was just like,
"What is this?
07:50.966 --> 07:52.133 align:left position:17.5% line:89% size:72.5%
This is just so beautiful."
07:52.133 --> 07:53.400 align:left position:25% line:89% size:65%
Throughout the years,
07:53.400 --> 07:55.400 align:left position:12.5% line:83% size:77.5%
I'd joke, "Maybe I should have
my own saké brewery."
07:55.400 --> 07:57.033 align:left position:30% line:83% size:60%
It's just a joke,
and then, like,
07:57.033 --> 07:58.333 align:left position:30% line:83% size:60%
even when I lived
in Minneapolis,
07:58.333 --> 08:00.933 align:left position:20% line:83% size:70%
I DJ'ed at a sushi place
called Fuji Ya.
08:00.933 --> 08:04.700 align:left position:17.5% line:83% size:72.5%
I DJ'ed there not just for
the money, for the free saké.
08:04.700 --> 08:05.966 align:left position:25% line:89% size:65%
So every saké taste,
08:05.966 --> 08:09.666 align:left position:25% line:83% size:65%
I want to try to pair
with a diverse place,
08:09.666 --> 08:10.866 align:left position:20% line:89% size:70%
but also different foods
08:10.866 --> 08:13.033 align:left position:30% line:83% size:60%
that most people
don't eat saké with.
08:13.033 --> 08:14.900 align:left position:32.5% line:83% size:57.5%
The whole goal
is like to take saké
08:14.900 --> 08:18.566 align:left position:15% line:83% size:75%
out of the world of sushi and
Japanese restaurants, you know.
08:18.566 --> 08:20.933 align:left position:37.5% line:83% size:52.5%
I'm trying
to saké into places
08:20.933 --> 08:23.300 align:left position:30% line:83% size:60%
where most people
don't think saké is.
08:23.300 --> 08:25.400 align:left position:25% line:89% size:65%
And so, we had pies.
08:25.400 --> 08:27.500 align:left position:27.5% line:83% size:62.5%
So we paired, like,
we had a sweet potato pie,
08:27.500 --> 08:29.500 align:left position:22.5% line:83% size:67.5%
we had a blueberry pie,
and a key lime pie,
08:29.500 --> 08:31.133 align:left position:22.5% line:89% size:67.5%
and I paired the sakés.
08:31.133 --> 08:33.900 align:left position:12.5% line:83% size:77.5%
Those pairs are more subjective
than more logical.
08:34.900 --> 08:38.066 align:left position:20% line:83% size:70%
So the first one, again,
it's my favorite one.
08:38.066 --> 08:40.200 align:left position:17.5% line:89% size:72.5%
So Oze Rose Junmai Daiginjo
08:41.766 --> 08:45.066 align:left position:10% line:83% size:80%
has tasting notes of grapefruit,
cranberries, strawberries.
08:45.066 --> 08:46.800 align:left position:15% line:83% size:75%
I taste a lot of strawberries
in it.
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The first thing
you're gonna do,
08:48.000 --> 08:50.000 align:left position:27.5% line:83% size:62.5%
just like any wine,
take a sniff.
08:51.000 --> 08:53.733 align:left position:30% line:83% size:60%
Well, growing up,
I was a weird kid.
08:53.733 --> 08:54.900 align:left position:32.5% line:89% size:57.5%
I was always--
08:54.900 --> 08:56.433 align:left position:22.5% line:83% size:67.5%
I'm still a weird kid.
[chuckling]
08:56.433 --> 08:58.166 align:left position:30% line:89% size:60%
Who am I kidding?
08:58.166 --> 09:02.100 align:left position:25% line:83% size:65%
I remember asking for
a Easy-Bake Oven for Christmas.
09:02.100 --> 09:04.200 align:left position:17.5% line:89% size:72.5%
And my dad, like, you know,
09:04.200 --> 09:07.666 align:left position:15% line:83% size:75%
this is back in the day when
like gender roles were a thing,
09:07.666 --> 09:10.666 align:left position:15% line:83% size:75%
like a thing like, "You ain't
getting no Easy-Bake Oven.
09:10.666 --> 09:11.933 align:left position:27.5% line:89% size:62.5%
That's for girls."
09:11.933 --> 09:14.133 align:left position:15% line:83% size:75%
But, like, but it's an oven;
I wanna learn to cook.
09:14.133 --> 09:16.533 align:left position:15% line:83% size:75%
Like, you won't let me cook,
this is when I was little,
09:16.533 --> 09:18.333 align:left position:25% line:83% size:65%
you won't let me use
the real oven. [chuckling]
09:18.333 --> 09:19.933 align:left position:30% line:83% size:60%
I always watched
my mom and dad,
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my dad had
a specialty, my grandma,
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just watching them work
in the kitchen, just moved me,
09:27.833 --> 09:30.100 align:left position:20% line:89% size:70%
and I wanted to do that.
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That's how
the cooking started.
09:31.700 --> 09:34.133 align:left position:22.5% line:83% size:67.5%
And then, I just wanted
to learn more and more.
09:34.133 --> 09:37.800 align:left position:30% line:83% size:60%
It became, like,
this meditative thing for me.
09:40.066 --> 09:41.800 align:left position:25% line:89% size:65%
- You know, I think,
09:41.800 --> 09:44.400 align:left position:27.5% line:83% size:62.5%
the fact that we're
constantly evolving our dishes
09:44.400 --> 09:48.400 align:left position:15% line:83% size:75%
here at Amilinda and changing
our menu on a regular basis,
09:48.400 --> 09:50.100 align:left position:35% line:83% size:55%
probably more
than most restaurants do,
09:50.100 --> 09:52.500 align:left position:15% line:83% size:75%
I think that's gonna give me
a little bit of an edge.
09:52.500 --> 09:54.566 align:left position:25% line:83% size:65%
I'll be able to walk
into that farmers' market
09:54.566 --> 09:56.566 align:left position:27.5% line:83% size:62.5%
and be like, "Okay,
let's see what we got today,"
09:56.566 --> 09:57.733 align:left position:32.5% line:83% size:57.5%
and, hopefully,
put something together
09:57.733 --> 09:59.700 align:left position:35% line:83% size:55%
that's gonna
blow the judges away.
10:00.700 --> 10:02.100 align:left position:20% line:83% size:70%
Like, I'm just literally
gonna show up,
10:02.100 --> 10:03.466 align:left position:40% line:83% size:50%
see what
the farmers' market has
10:03.466 --> 10:05.500 align:left position:30% line:83% size:60%
and just kind of
let the ingredients
10:05.500 --> 10:08.200 align:left position:30% line:83% size:60%
guide me towards
where I need to be.
10:08.200 --> 10:11.066 align:left position:10% line:83% size:80%
- So coming into this challenge,
it's going to be,
10:11.066 --> 10:13.333 align:left position:17.5% line:83% size:72.5%
it's sort of intimidating,
honestly,
10:13.333 --> 10:16.966 align:left position:12.5% line:83% size:77.5%
coming in and cooking for Tory
Miller and cooking for Luke,
10:16.966 --> 10:19.233 align:left position:20% line:89% size:70%
and some people might say
10:19.233 --> 10:21.933 align:left position:27.5% line:83% size:62.5%
it's a disadvantage
to be preparing vegan food,
10:21.933 --> 10:25.066 align:left position:32.5% line:83% size:57.5%
but I have such
fresh ingredients to work with
10:25.066 --> 10:28.000 align:left position:22.5% line:83% size:67.5%
that I'm really excited
to just showcase
10:28.000 --> 10:29.400 align:left position:20% line:89% size:70%
all of those ingredients.
10:29.400 --> 10:31.000 align:left position:27.5% line:83% size:62.5%
And I love to cook
with color,
10:31.000 --> 10:32.533 align:left position:27.5% line:83% size:62.5%
and I love to cook
with texture.
10:32.533 --> 10:36.466 align:left position:27.5% line:83% size:62.5%
So I want somebody
to take a forkfull of that dish
10:36.466 --> 10:39.533 align:left position:12.5% line:83% size:77.5%
and just have, like, fireworks
in your mouth.
10:39.533 --> 10:42.333 align:left position:25% line:83% size:65%
- My self-confidence
is very, very low right now.
10:42.333 --> 10:45.266 align:left position:22.5% line:83% size:67.5%
To be honest with you,
like I'm still thinking,
10:45.266 --> 10:46.866 align:left position:12.5% line:89% size:77.5%
why did you ask me to do this?
10:46.866 --> 10:51.166 align:left position:22.5% line:83% size:67.5%
Like, you couldn't find
another real chef or something?
10:51.166 --> 10:53.800 align:left position:20% line:89% size:70%
I'm just like, and then,
10:53.800 --> 10:58.466 align:left position:17.5% line:83% size:72.5%
"Oh, oh, where are we gonna
cook these things at?
10:58.466 --> 11:01.233 align:left position:22.5% line:83% size:67.5%
Oh, we're gonna cook it
at L'Etoile" like, you know,
11:01.233 --> 11:03.800 align:left position:20% line:83% size:70%
the James Beard-nominated
restaurant.
11:03.800 --> 11:06.233 align:left position:37.5% line:89% size:52.5%
Okay, cool.
11:06.233 --> 11:08.933 align:left position:27.5% line:89% size:62.5%
So yeah, my head...
11:08.933 --> 11:12.333 align:left position:32.5% line:83% size:57.5%
my head is not
in the right space right now.
11:12.333 --> 11:13.966 align:left position:35% line:89% size:55%
I'm excited,
11:13.966 --> 11:16.533 align:left position:20% line:89% size:70%
but I did look at, like,
11:16.533 --> 11:19.200 align:left position:20% line:83% size:70%
bus schedules [chuckles]
to go back.
11:20.200 --> 11:22.200 align:left position:47.5% line:89% size:42.5%
♪ ♪
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[man drumming]
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- Salesman:
Monster cheese curds,
11:36.066 --> 11:37.666 align:left position:35% line:83% size:55%
biggest curds
on the square.
11:37.666 --> 11:38.900 align:left position:22.5% line:89% size:67.5%
- Luke: Welcome, chefs.
11:38.900 --> 11:40.566 align:left position:37.5% line:83% size:52.5%
You are in
the most amazing place
11:40.566 --> 11:42.633 align:left position:27.5% line:83% size:62.5%
in the entire state
of Wisconsin
11:42.633 --> 11:46.100 align:left position:17.5% line:83% size:72.5%
to source local and crafted
ingredients.
11:46.100 --> 11:49.366 align:left position:20% line:83% size:70%
The Dane County Farmers'
Market in beautiful Madison.
11:49.366 --> 11:51.266 align:left position:32.5% line:83% size:57.5%
Today, we have
a special challenge
11:51.266 --> 11:53.233 align:left position:32.5% line:83% size:57.5%
that we'd like
to present you with.
11:53.233 --> 11:56.933 align:left position:17.5% line:83% size:72.5%
Myself and Chef Tory Miller
from L'Etoile and Graze,
11:56.933 --> 11:59.466 align:left position:17.5% line:83% size:72.5%
we are here to provide you
with $60 and one hour
11:59.466 --> 12:01.700 align:left position:37.5% line:83% size:52.5%
to explore
the Dane County Farmers' Market,
12:01.700 --> 12:05.200 align:left position:25% line:83% size:65%
the nation's largest
producer-only market.
12:05.200 --> 12:07.500 align:left position:17.5% line:83% size:72.5%
And we are going to ask you
to create a dish
12:07.500 --> 12:11.433 align:left position:22.5% line:83% size:67.5%
that reflects both you,
your cooking sensibilities,
12:11.433 --> 12:14.100 align:left position:32.5% line:83% size:57.5%
sense of style,
and, of course,
12:14.100 --> 12:16.033 align:left position:40% line:83% size:50%
the food
from these amazing producers.
12:16.033 --> 12:17.800 align:left position:22.5% line:83% size:67.5%
Tory, what do you have
for the chefs?
12:17.800 --> 12:20.133 align:left position:10% line:5% size:80%
- Man, I've been coming out here
for 18 years,
12:20.133 --> 12:21.633 align:left position:25% line:5% size:65%
'cause I am that old.
12:21.633 --> 12:24.966 align:left position:25% line:83% size:65%
If you have any wants
or you know specific ingredients
12:24.966 --> 12:27.866 align:left position:20% line:83% size:70%
or any inspiration, I can
definitely let you, you know,
12:27.866 --> 12:29.366 align:left position:40% line:83% size:50%
point you
in the right direction.
12:29.366 --> 12:31.866 align:left position:17.5% line:83% size:72.5%
I'm not here to, like, give
anybody any cooking pointers,
12:31.866 --> 12:33.433 align:left position:30% line:83% size:60%
but when it comes
to the market,
12:33.433 --> 12:36.400 align:left position:20% line:83% size:70%
I definitely know, like,
if you want, the best pears,
12:36.400 --> 12:38.800 align:left position:12.5% line:83% size:77.5%
if you want specific varieties
of cauliflowers,
12:38.800 --> 12:40.766 align:left position:32.5% line:83% size:57.5%
or if you want
specific varieties of greens,
12:40.766 --> 12:43.266 align:left position:17.5% line:83% size:72.5%
all those types of things,
we can,
12:43.266 --> 12:44.900 align:left position:32.5% line:83% size:57.5%
I can point you
in the right direction
12:44.900 --> 12:46.733 align:left position:30% line:83% size:60%
and let you know
where those are.
12:46.733 --> 12:50.000 align:left position:27.5% line:83% size:62.5%
- So, at this time,
I would like to provide you
12:50.000 --> 12:55.000 align:left position:35% line:83% size:55%
with the $60
and the directions to go nuts.
12:55.600 --> 12:56.833 align:left position:32.5% line:89% size:57.5%
[Tory laughing]
12:56.833 --> 12:58.433 align:left position:32.5% line:83% size:57.5%
Find yourselves
in the Farmers' Market.
12:58.433 --> 13:00.366 align:left position:20% line:83% size:70%
And we'll meet back here
in one hour
13:00.366 --> 13:02.800 align:left position:12.5% line:83% size:77.5%
and let the cooking competition
begin, all right?
13:02.800 --> 13:04.766 align:left position:27.5% line:83% size:62.5%
Then, the adventure
starts now.
13:05.766 --> 13:07.566 align:left position:20% line:83% size:70%
- Tory: This is exciting.
- Lauren: I know.
13:07.566 --> 13:09.566 align:left position:25% line:83% size:65%
- $60, you guys can.
- Lauren: That'll go far.
13:09.566 --> 13:10.966 align:left position:20% line:89% size:70%
- You guys can do a lot.
13:10.966 --> 13:12.366 align:left position:17.5% line:89% size:72.5%
You can do a lot with that.
13:12.366 --> 13:14.166 align:left position:27.5% line:83% size:62.5%
- Luke: All right.
- Tory: Let's do it.
13:14.166 --> 13:15.600 align:left position:27.5% line:89% size:62.5%
- Luke: Good luck!
13:15.600 --> 13:17.000 align:left position:15% line:89% size:75%
- Tory: They grow up so fast.
13:17.000 --> 13:19.066 align:left position:22.5% line:83% size:67.5%
- Luke: I know, it's so
exciting, isn't it? [laughing]
13:19.066 --> 13:21.766 align:left position:32.5% line:89% size:57.5%
[upbeat music]
13:22.766 --> 13:23.933 align:left position:27.5% line:89% size:62.5%
- Woman: Hi there.
13:23.933 --> 13:27.933 align:left position:22.5% line:83% size:67.5%
- Hi, can I get chilies
and the ground cherries?
13:27.933 --> 13:29.100 align:left position:17.5% line:89% size:72.5%
I just saw ground cherries.
13:29.100 --> 13:30.600 align:left position:25% line:83% size:65%
I had ground cherries
the other day,
13:30.600 --> 13:32.200 align:left position:32.5% line:83% size:57.5%
and I was like,
I love the flavor.
13:32.200 --> 13:33.600 align:left position:22.5% line:89% size:67.5%
And I see Thai chilies.
13:34.600 --> 13:37.266 align:left position:17.5% line:5% size:72.5%
Have no idea what I'm gonna
do with it; might not use it.
13:37.266 --> 13:39.633 align:left position:32.5% line:5% size:57.5%
I have no idea.
[chuckling]
13:39.633 --> 13:42.833 align:left position:15% line:5% size:75%
But again, thanks for pairing
with chefs, real chefs.
13:42.833 --> 13:44.833 align:left position:27.5% line:89% size:62.5%
Thank you, thanks.
13:44.833 --> 13:47.000 align:left position:30% line:83% size:60%
I learned to cook
when I was, like, seven.
13:48.000 --> 13:49.766 align:left position:22.5% line:83% size:67.5%
My grandma, my parents
taught me.
13:50.766 --> 13:52.333 align:left position:22.5% line:89% size:67.5%
I wanted to be a chef,
13:52.333 --> 13:54.166 align:left position:17.5% line:83% size:72.5%
but there's no Food Network
at the time, right.
13:54.166 --> 13:57.366 align:left position:20% line:83% size:70%
So I didn't think it was
cool enough to attract girls,
13:57.366 --> 13:59.400 align:left position:40% line:83% size:50%
so I went
to architecture school instead.
13:59.400 --> 14:01.900 align:left position:25% line:83% size:65%
So, I was this close
to going to culinary school.
14:01.900 --> 14:04.400 align:left position:12.5% line:83% size:77.5%
Since my best friend is Korean
and my goddaughter is Korean,
14:04.400 --> 14:07.800 align:left position:15% line:83% size:75%
I was like, so it's a mixture
of like Korean and soul food.
14:07.800 --> 14:09.200 align:left position:35% line:83% size:55%
Kind of what
I like to cook.
14:09.200 --> 14:10.533 align:left position:22.5% line:89% size:67.5%
- Korean and soul food,
14:10.533 --> 14:13.500 align:left position:25% line:83% size:65%
that's the same food
I be cooking. [laughing]
14:13.500 --> 14:14.966 align:left position:25% line:83% size:65%
You got any thoughts
so far?
14:14.966 --> 14:17.000 align:left position:20% line:83% size:70%
- The ground cherries and
the chilies together somehow.
14:17.000 --> 14:20.000 align:left position:37.5% line:83% size:52.5%
- Oh yeah,
that's a really good idea, man.
14:20.000 --> 14:21.600 align:left position:32.5% line:89% size:57.5%
[upbeat music]
14:21.600 --> 14:23.500 align:left position:25% line:89% size:65%
- I have zero ideas.
14:23.500 --> 14:26.500 align:left position:17.5% line:83% size:72.5%
I'm gonna just kind of let
the ingredients speak to me,
14:26.500 --> 14:30.366 align:left position:35% line:83% size:55%
and who knows
what I'm gonna come up with
14:30.366 --> 14:32.433 align:left position:37.5% line:83% size:52.5%
or if it's
all gonna go together.
14:32.433 --> 14:35.633 align:left position:15% line:83% size:75%
I know I'll make it delicious
though,
14:35.633 --> 14:37.533 align:left position:20% line:89% size:70%
'cause that's my option.
14:37.533 --> 14:41.800 align:left position:12.5% line:5% size:77.5%
These little eggplants, though,
are looking pretty sexy.
14:41.800 --> 14:45.233 align:left position:27.5% line:5% size:62.5%
I'm gonna take one
of these Thai eggplant, please.
14:45.233 --> 14:46.500 align:left position:40% line:83% size:50%
Those are
calling to me,
14:46.500 --> 14:49.133 align:left position:22.5% line:83% size:67.5%
but the problem is that
all produce calls to me.
14:49.133 --> 14:51.200 align:left position:27.5% line:89% size:62.5%
So, I'm known for--
14:51.200 --> 14:53.400 align:left position:27.5% line:83% size:62.5%
They're just called
"Lauren piles."
14:53.400 --> 14:54.633 align:left position:37.5% line:89% size:52.5%
[laughing]
14:54.633 --> 14:55.866 align:left position:40% line:83% size:50%
Which is,
sounds really appetizing
14:55.866 --> 14:58.833 align:left position:17.5% line:83% size:72.5%
but just like massive piles
of vegetables,
14:58.833 --> 15:01.033 align:left position:30% line:83% size:60%
just really a lot
of robust color and texture.
15:01.033 --> 15:03.766 align:left position:15% line:83% size:75%
So that's what I'm going for,
'cause that's what I do well.
15:04.766 --> 15:06.733 align:left position:22.5% line:83% size:67.5%
I'm hoping that I have
enough money left over
15:06.733 --> 15:09.133 align:left position:37.5% line:83% size:52.5%
for flowers
just because.
15:09.133 --> 15:11.400 align:left position:32.5% line:89% size:57.5%
[upbeat music]
15:11.400 --> 15:13.133 align:left position:30% line:83% size:60%
- So it's almost
a little overwhelming today.
15:13.133 --> 15:15.000 align:left position:15% line:89% size:75%
We have so much to pick from.
15:15.000 --> 15:16.566 align:left position:20% line:89% size:70%
My mind's kind of racing.
15:16.566 --> 15:20.266 align:left position:12.5% line:83% size:77.5%
So we're trying to figure out,
you know, our key ingredients
15:20.266 --> 15:22.333 align:left position:15% line:5% size:75%
and then just narrow it down
to one dish.
15:23.333 --> 15:25.533 align:left position:25% line:5% size:65%
- Chef, how are you?
- I'm good, how are you?
15:25.533 --> 15:26.733 align:left position:17.5% line:5% size:72.5%
- Good, how's the shopping
going?
15:26.733 --> 15:28.466 align:left position:20% line:5% size:70%
- So far, good, so good.
- Excellent.
15:28.466 --> 15:30.333 align:left position:17.5% line:83% size:72.5%
So you are putting together
something like,
15:30.333 --> 15:33.000 align:left position:37.5% line:83% size:52.5%
do you walk
into this type of experience
15:33.000 --> 15:35.500 align:left position:25% line:83% size:65%
with a dish in mind,
or do you just kind of
15:35.500 --> 15:36.766 align:left position:27.5% line:83% size:62.5%
let the ingredients
speak to you?
15:36.766 --> 15:38.366 align:left position:32.5% line:83% size:57.5%
- So what we do
at the restaurant
15:38.366 --> 15:39.933 align:left position:12.5% line:89% size:77.5%
is our menu constantly evolves,
15:39.933 --> 15:42.133 align:left position:22.5% line:83% size:67.5%
so we just kind of see
what the farmers bring us,
15:42.133 --> 15:44.633 align:left position:12.5% line:83% size:77.5%
and then we kinda stand around
the boxes and figure out
15:44.633 --> 15:46.666 align:left position:37.5% line:83% size:52.5%
and have--
let the vegetables speak to us.
15:46.666 --> 15:48.200 align:left position:27.5% line:83% size:62.5%
So, that's kind of
my plan here.
15:48.200 --> 15:50.400 align:left position:25% line:83% size:65%
Just see what we have
and then go from there.
15:50.400 --> 15:51.933 align:left position:27.5% line:83% size:62.5%
- Do you feel like
when there's
15:51.933 --> 15:53.766 align:left position:12.5% line:89% size:77.5%
so many beautiful ingredients,
15:53.766 --> 15:55.866 align:left position:25% line:83% size:65%
it's hard to kind of
narrow down in your mind,
15:55.866 --> 15:57.133 align:left position:27.5% line:83% size:62.5%
like, how you want
to construct?
15:57.133 --> 15:58.400 align:left position:35% line:83% size:55%
- Sometimes.
- The plate, yeah.
15:58.400 --> 15:59.900 align:left position:30% line:83% size:60%
- 'Cause you want
to use everything.
15:59.900 --> 16:01.366 align:left position:17.5% line:83% size:72.5%
Everything looks so great,
and you're like,
16:01.366 --> 16:02.566 align:left position:12.5% line:89% size:77.5%
"Oh, I want to use everything."
16:02.566 --> 16:03.733 align:left position:40% line:89% size:50%
- Right.
16:03.733 --> 16:05.733 align:left position:25% line:83% size:65%
- So then you have to
kind of edit yourself
16:05.733 --> 16:08.333 align:left position:15% line:83% size:75%
'cause you don't have to put
a lot of stuff on the plate.
16:08.333 --> 16:09.600 align:left position:25% line:89% size:65%
- Oh, I know, I know.
16:09.600 --> 16:11.366 align:left position:15% line:83% size:75%
Deliberate, intentional food
made with love and care.
16:11.366 --> 16:12.600 align:left position:22.5% line:89% size:67.5%
- Gregory: Is the best.
16:12.600 --> 16:14.600 align:left position:27.5% line:83% size:62.5%
- Luke: I know it's
the hallmark of your restaurant.
16:14.600 --> 16:15.966 align:left position:25% line:89% size:65%
- Gregory: Thank you.
16:15.966 --> 16:18.566 align:left position:17.5% line:83% size:72.5%
- Luke: I can't wait to see
what you crank out here, man.
16:18.566 --> 16:19.733 align:left position:22.5% line:89% size:67.5%
- Gregory: I'm excited.
16:19.733 --> 16:21.600 align:left position:30% line:83% size:60%
- Tarik: I'm into
those mushrooms, you said.
16:21.600 --> 16:23.266 align:left position:15% line:89% size:75%
- Tory: Shrimp of the woods.
16:23.266 --> 16:24.866 align:left position:22.5% line:83% size:67.5%
Have you ever had that?
- Tarik: No.
16:24.866 --> 16:26.266 align:left position:20% line:83% size:70%
- Tory: They look funky.
- Really?
16:26.266 --> 16:27.666 align:left position:37.5% line:83% size:52.5%
- And they,
they actually do have,
16:27.666 --> 16:28.833 align:left position:15% line:89% size:75%
like, a real shrimpy texture,
16:28.833 --> 16:30.233 align:left position:20% line:83% size:70%
like, when you pick them.
- Really?
16:30.233 --> 16:31.833 align:left position:25% line:83% size:65%
- This is the shrimp
of the woods.
16:31.833 --> 16:33.133 align:left position:37.5% line:89% size:52.5%
- Oh, wow.
16:33.133 --> 16:35.533 align:left position:20% line:83% size:70%
- Tory: And I don't know
if you ever cooked with these,
16:35.533 --> 16:37.866 align:left position:12.5% line:83% size:77.5%
but they're delicious if you're
into that sort of thing.
16:37.866 --> 16:39.266 align:left position:25% line:89% size:65%
- Tarik: Yeah, yeah.
16:39.266 --> 16:40.500 align:left position:25% line:83% size:65%
- All right, money's,
money is--
16:41.500 --> 16:43.500 align:left position:25% line:83% size:65%
I know they said $60
was gonna go really far,
16:43.500 --> 16:47.133 align:left position:20% line:83% size:70%
but not if you buy every
single ingredient that you see.
16:48.133 --> 16:50.033 align:left position:30% line:83% size:60%
I've been through
just one little bit,
16:50.033 --> 16:52.700 align:left position:17.5% line:83% size:72.5%
but since I don't use meat
and I don't use cheese,
16:52.700 --> 16:54.666 align:left position:30% line:89% size:60%
that cancels out,
16:54.666 --> 16:57.900 align:left position:37.5% line:83% size:52.5%
definitely,
some of the vendors here for me.
16:57.900 --> 16:59.900 align:left position:30% line:83% size:60%
But I think that
it really gives me an edge
16:59.900 --> 17:01.400 align:left position:35% line:83% size:55%
because that
is my world.
17:01.400 --> 17:05.233 align:left position:12.5% line:83% size:77.5%
All of these vegetables I have
cooked in so many different ways
17:05.233 --> 17:08.133 align:left position:32.5% line:83% size:57.5%
and it gives me
a ton to work with
17:08.133 --> 17:09.433 align:left position:32.5% line:83% size:57.5%
because that's
my main focus.
17:09.433 --> 17:12.766 align:left position:27.5% line:83% size:62.5%
So, I'm gonna take
all of these different textures
17:12.766 --> 17:15.433 align:left position:25% line:83% size:65%
and different colors
and combine them
17:15.433 --> 17:17.766 align:left position:30% line:83% size:60%
to make something
really, really amazing.
17:17.766 --> 17:21.266 align:left position:35% line:83% size:55%
And, look at
these beautiful beans.
17:21.266 --> 17:23.900 align:left position:27.5% line:83% size:62.5%
I'm gonna go ahead
and take one of these dry beans.
17:25.066 --> 17:28.633 align:left position:27.5% line:83% size:62.5%
I've got eggplant,
I've got brussels sprouts,
17:28.633 --> 17:32.400 align:left position:25% line:83% size:65%
I've got broccolini,
caulilini,
17:32.400 --> 17:35.233 align:left position:15% line:83% size:75%
which I've never used before
and I'm really excited to,
17:35.233 --> 17:37.266 align:left position:27.5% line:83% size:62.5%
and this beautiful
head of Frisée
17:37.266 --> 17:38.633 align:left position:20% line:89% size:70%
and a watermelon radish.
17:38.633 --> 17:40.166 align:left position:40% line:83% size:50%
And now,
I've got beans.
17:40.166 --> 17:42.333 align:left position:35% line:83% size:55%
I don't know
what that equates to,
17:42.333 --> 17:43.866 align:left position:42.5% line:83% size:47.5%
fiber,
lots of fiber.
17:43.866 --> 17:46.366 align:left position:25% line:89% size:65%
- So, check this out.
17:46.366 --> 17:47.700 align:left position:17.5% line:89% size:72.5%
- This is the chili place.
17:47.700 --> 17:49.300 align:left position:35% line:89% size:55%
- Yeah, yeah.
17:49.300 --> 17:50.666 align:left position:20% line:89% size:70%
- Look at the habaneros.
17:50.666 --> 17:54.533 align:left position:27.5% line:83% size:62.5%
- Tarik: Can I get
four Scotch bonnets?
17:54.533 --> 17:56.366 align:left position:20% line:83% size:70%
- Do you wanna taste one
around the spot?
17:56.366 --> 17:59.166 align:left position:32.5% line:83% size:57.5%
- No, I'm good,
I'm good for now.
17:59.166 --> 18:00.566 align:left position:32.5% line:89% size:57.5%
[upbeat music]
18:00.566 --> 18:03.633 align:left position:15% line:83% size:75%
- Tory, so this is definitely
your stomping ground here.
18:03.633 --> 18:05.033 align:left position:35% line:89% size:55%
- Yeah, man.
18:05.033 --> 18:07.800 align:left position:20% line:83% size:70%
- Tell me what it's like
to be able to walk around here
18:07.800 --> 18:09.800 align:left position:15% line:89% size:75%
and see all these purveyors.
18:09.800 --> 18:11.800 align:left position:27.5% line:83% size:62.5%
How much does this
influence your cuisine?
18:11.800 --> 18:13.700 align:left position:15% line:83% size:75%
- Being able to talk directly
to the farmer
18:13.700 --> 18:15.366 align:left position:30% line:83% size:60%
and to the person
that grew the food
18:15.366 --> 18:17.466 align:left position:22.5% line:83% size:67.5%
is like essential to us
to, like,
18:17.466 --> 18:18.800 align:left position:32.5% line:83% size:57.5%
tell the story
all the way.
18:18.800 --> 18:22.166 align:left position:22.5% line:83% size:67.5%
I always wanna just put
the farmer out there and be like
18:22.166 --> 18:25.800 align:left position:22.5% line:83% size:67.5%
Jen and her farm made,
they grew this awesome kohlrabi,
18:25.800 --> 18:28.466 align:left position:27.5% line:83% size:62.5%
and I'm doing this
with it.
18:28.466 --> 18:32.433 align:left position:20% line:83% size:70%
I already know Wisconsin
has the best food growing
18:32.433 --> 18:33.700 align:left position:17.5% line:89% size:72.5%
and that's like real talk.
18:33.700 --> 18:36.833 align:left position:20% line:83% size:70%
With the terroir we have
in the Driftless region,
18:36.833 --> 18:39.100 align:left position:27.5% line:83% size:62.5%
you know, the food
coming out of the dirt there
18:39.100 --> 18:40.333 align:left position:27.5% line:89% size:62.5%
just tastes better.
18:40.333 --> 18:41.800 align:left position:32.5% line:83% size:57.5%
And that's why
our grass tastes better,
18:41.800 --> 18:43.200 align:left position:37.5% line:83% size:52.5%
that's why
our cheese tastes better.
18:43.200 --> 18:45.233 align:left position:30% line:83% size:60%
And then we have
these great innovators
18:45.233 --> 18:46.433 align:left position:12.5% line:89% size:77.5%
that are working with affinage
18:46.433 --> 18:48.033 align:left position:35% line:83% size:55%
and finishing
these amazing cheeses.
18:48.033 --> 18:49.700 align:left position:27.5% line:83% size:62.5%
And I'm not wearing
a cheese hat on,
18:49.700 --> 18:51.300 align:left position:25% line:83% size:65%
but I've always been,
you know,
18:51.300 --> 18:54.000 align:left position:12.5% line:83% size:77.5%
just so in love with this state
and the people of it.
18:54.000 --> 18:56.933 align:left position:37.5% line:83% size:52.5%
And to me,
I love, I love it.
18:56.933 --> 18:59.433 align:left position:27.5% line:83% size:62.5%
I love working here
and I love to see it growing.
18:59.433 --> 19:01.300 align:left position:17.5% line:83% size:72.5%
- Luke: All right, my man.
- Yeah, buddy.
19:01.300 --> 19:02.900 align:left position:25% line:83% size:65%
- Thank you so much.
- Yeah, brother.
19:02.900 --> 19:05.300 align:left position:17.5% line:83% size:72.5%
- Let's go find these chefs
and see what they're up to.
19:05.300 --> 19:06.466 align:left position:32.5% line:89% size:57.5%
How about that?
19:06.466 --> 19:08.466 align:left position:17.5% line:83% size:72.5%
- Yeah, I can't wait to see
what they do.
19:08.466 --> 19:09.733 align:left position:22.5% line:89% size:67.5%
- Yeah, I know, right?
19:09.733 --> 19:12.233 align:left position:17.5% line:83% size:72.5%
- So now we're on a mission
to find some goat cheese.
19:12.233 --> 19:14.766 align:left position:32.5% line:83% size:57.5%
So, hopefully,
we can find some and some bread.
19:14.766 --> 19:16.033 align:left position:35% line:83% size:55%
So, starting
to form an idea
19:16.033 --> 19:18.366 align:left position:30% line:83% size:60%
of what this dish
is gonna be like.
19:18.366 --> 19:20.133 align:left position:35% line:83% size:55%
So, let's see
what we can find.
19:21.133 --> 19:23.200 align:left position:37.5% line:83% size:52.5%
I'm looking
for goat cheese.
19:23.200 --> 19:24.900 align:left position:35% line:83% size:55%
- Woman: Goat
is right over here.
19:24.900 --> 19:27.066 align:left position:25% line:83% size:65%
- Gregory: And these
are the samples?
19:27.066 --> 19:29.800 align:left position:20% line:83% size:70%
So, these are all goats?
- Man: These five right here.
19:29.800 --> 19:32.633 align:left position:15% line:83% size:75%
- Gregory: These five, okay.
- Man: These are mixed.
19:36.166 --> 19:38.033 align:left position:37.5% line:83% size:52.5%
- That one,
that one it is.
19:38.033 --> 19:42.100 align:left position:12.5% line:83% size:77.5%
So, I think we're gonna go with
the "Lend Me Your EAR" goat.
19:42.100 --> 19:45.266 align:left position:12.5% line:83% size:77.5%
It's nice, and it has a little
bit of an aged flavor to it.
19:45.266 --> 19:47.166 align:left position:25% line:83% size:65%
I think it's gonna go
really well
19:47.166 --> 19:48.433 align:left position:27.5% line:83% size:62.5%
with the vegetables
we've picked up.
19:48.433 --> 19:50.266 align:left position:20% line:83% size:70%
So, thank you very much.
- Man: Thank you.
19:50.266 --> 19:53.566 align:left position:30% line:83% size:60%
- We look forward
to using it.
19:53.566 --> 19:56.900 align:left position:12.5% line:83% size:77.5%
So we've got rhubarb, radicchio
potato, some goat cheese.
19:56.900 --> 19:58.833 align:left position:25% line:83% size:65%
Now we're gonna grab
some bread.
19:58.833 --> 20:02.066 align:left position:22.5% line:89% size:67.5%
I need something crusty
20:02.066 --> 20:04.266 align:left position:30% line:83% size:60%
that I can slice
and cook on a grill.
20:04.266 --> 20:05.433 align:left position:30% line:89% size:60%
What do you have?
20:05.433 --> 20:07.433 align:left position:25% line:83% size:65%
- Man: There you go.
- Gregory: Thank you.
20:07.433 --> 20:09.166 align:left position:15% line:89% size:75%
- Man: Yeah, have a good one.
20:09.166 --> 20:10.333 align:left position:37.5% line:89% size:52.5%
- You too.
20:10.333 --> 20:12.766 align:left position:37.5% line:83% size:52.5%
Money-wise,
I still have 30 bucks.
20:12.766 --> 20:14.800 align:left position:17.5% line:89% size:72.5%
So, I've done pretty well.
20:14.800 --> 20:16.233 align:left position:17.5% line:89% size:72.5%
I'm gonna do one more lap.
20:16.233 --> 20:18.033 align:left position:30% line:83% size:60%
See if I can find
one other thing
20:18.033 --> 20:19.366 align:left position:15% line:89% size:75%
but I think I'm almost there.
20:21.066 --> 20:23.533 align:left position:30% line:83% size:60%
- Tarik: I think
I'm pretty much done
20:23.533 --> 20:25.600 align:left position:25% line:83% size:65%
'cause I have no idea
what this is, but...
20:25.600 --> 20:27.433 align:left position:37.5% line:89% size:52.5%
[laughing]
20:27.433 --> 20:29.866 align:left position:30% line:83% size:60%
I'm just feeling
the mushrooms
20:29.866 --> 20:31.433 align:left position:35% line:83% size:55%
are the main
kind of thing.
20:31.433 --> 20:32.900 align:left position:25% line:83% size:65%
So I'm sitting around
thinking around mushrooms,
20:32.900 --> 20:34.233 align:left position:35% line:89% size:55%
I'm guessing.
20:34.233 --> 20:36.033 align:left position:15% line:83% size:75%
'Cause yeah, I'm just looking
at those ground cherries
20:36.033 --> 20:38.033 align:left position:30% line:83% size:60%
and Thai chilies,
that's some kind of sauce.
20:38.033 --> 20:41.900 align:left position:17.5% line:83% size:72.5%
Well, I got my exercise in,
got my footsteps in.
20:41.900 --> 20:44.000 align:left position:20% line:83% size:70%
Yeah, I got enough money
for a beer, so.
20:44.000 --> 20:47.833 align:left position:15% line:83% size:75%
- Tory: Hey, if you got money
left over, don't tell Arthur.
20:47.833 --> 20:50.166 align:left position:30% line:83% size:60%
- Man: Thank you.
- I'm hoping the ingredients
20:50.166 --> 20:51.800 align:left position:32.5% line:83% size:57.5%
are just gonna
kind of talk to me
20:51.800 --> 20:54.533 align:left position:37.5% line:83% size:52.5%
and tell me
what they're gonna become.
20:54.533 --> 20:56.300 align:left position:30% line:83% size:60%
So that's kind of
how I cook.
20:56.300 --> 20:58.300 align:left position:20% line:83% size:70%
I don't get too technical
with it.
20:58.300 --> 21:00.666 align:left position:32.5% line:83% size:57.5%
I just let them
speak for themselves.
21:00.666 --> 21:03.033 align:left position:27.5% line:83% size:62.5%
So, it makes my job
really easy.
21:04.700 --> 21:06.933 align:left position:35% line:83% size:55%
Do you think
that any of these vendors
21:06.933 --> 21:09.133 align:left position:27.5% line:83% size:62.5%
will barter with me
for flowers?
21:10.433 --> 21:14.333 align:left position:17.5% line:89% size:72.5%
$6 each, this is my place.
21:14.333 --> 21:15.733 align:left position:35% line:89% size:55%
Do I have $6?
21:17.200 --> 21:19.100 align:left position:37.5% line:89% size:52.5%
I have $7.
21:19.100 --> 21:21.000 align:left position:25% line:89% size:65%
This was meant to be.
21:21.000 --> 21:22.833 align:left position:27.5% line:89% size:62.5%
Thank you so much.
21:22.833 --> 21:25.666 align:left position:17.5% line:83% size:72.5%
This is gonna make me happy
all day long.
21:25.666 --> 21:30.100 align:left position:12.5% line:83% size:77.5%
Look, if this isn't happiness,
I don't know what is.
21:33.800 --> 21:35.366 align:left position:32.5% line:89% size:57.5%
- Good morning.
21:35.366 --> 21:38.166 align:left position:17.5% line:83% size:72.5%
I'm putting a dish together
in my head.
21:38.166 --> 21:39.533 align:left position:40% line:83% size:50%
I'll take
one of those, please.
21:39.533 --> 21:41.466 align:left position:25% line:83% size:65%
So now, we're getting
some ground cherries
21:41.466 --> 21:43.566 align:left position:30% line:83% size:60%
that-- my guess--
will end up being pickled.
21:44.600 --> 21:46.866 align:left position:17.5% line:89% size:72.5%
So, I've got some rhubarb,
21:46.866 --> 21:50.166 align:left position:25% line:83% size:65%
some ground cherries,
radicchio,
21:50.166 --> 21:51.500 align:left position:27.5% line:89% size:62.5%
we got some bread.
21:51.500 --> 21:53.800 align:left position:25% line:83% size:65%
So I'm thinking maybe
this is gonna end up being,
21:53.800 --> 21:57.533 align:left position:15% line:83% size:75%
like, an open face sandwich,
perhaps vegetarian,
21:57.533 --> 22:00.666 align:left position:20% line:83% size:70%
probably use the potatoes
to make an aioli for it.
22:00.666 --> 22:03.266 align:left position:17.5% line:83% size:72.5%
Pickle the ground cherries,
the rhubarb.
22:03.266 --> 22:05.266 align:left position:30% line:83% size:60%
Maybe mix it with
the radicchio and the cheese.
22:05.266 --> 22:06.433 align:left position:37.5% line:89% size:52.5%
We'll see.
22:06.433 --> 22:08.733 align:left position:30% line:83% size:60%
It can all change
once I get into the kitchen.
22:09.733 --> 22:12.033 align:left position:40% line:83% size:50%
- Hello!
- Good to see you.
22:12.033 --> 22:14.800 align:left position:22.5% line:89% size:67.5%
Any good apples today?
22:14.800 --> 22:18.466 align:left position:32.5% line:83% size:57.5%
So, I got three
of the Calville Blanc...
22:18.466 --> 22:20.433 align:left position:20% line:89% size:70%
How do you pronounce it?
22:20.433 --> 22:23.966 align:left position:30% line:83% size:60%
- Woman: d'Hiver.
- Gregory: d'Hiver?
22:23.966 --> 22:25.233 align:left position:40% line:83% size:50%
It's one
of the great things
22:25.233 --> 22:26.533 align:left position:35% line:83% size:55%
about coming
to a farmers' market
22:26.533 --> 22:28.733 align:left position:17.5% line:83% size:72.5%
is that you get exposed to
all sorts of different kinds
22:28.733 --> 22:30.133 align:left position:27.5% line:83% size:62.5%
of produce that you
wouldn't normally see
22:30.133 --> 22:31.300 align:left position:15% line:89% size:75%
in your local grocery store.
22:31.300 --> 22:33.100 align:left position:32.5% line:83% size:57.5%
So, right now,
we just came across a stall
22:33.100 --> 22:35.400 align:left position:22.5% line:83% size:67.5%
that had five different
types of radishes.
22:35.400 --> 22:37.400 align:left position:30% line:83% size:60%
I know it's crazy
to get excited about radishes.
22:37.400 --> 22:39.033 align:left position:35% line:83% size:55%
We all think
of those little red things
22:39.033 --> 22:40.700 align:left position:37.5% line:83% size:52.5%
that we see
in salad bars,
22:40.700 --> 22:43.033 align:left position:22.5% line:83% size:67.5%
but there's an amazing
world of radishes out there.
22:43.033 --> 22:45.100 align:left position:20% line:89% size:70%
We've got Black Spanish,
22:45.100 --> 22:47.800 align:left position:22.5% line:83% size:67.5%
we've got two different
varieties of Daikon,
22:47.800 --> 22:49.333 align:left position:32.5% line:83% size:57.5%
and then we got
a watermelon radish
22:49.333 --> 22:50.733 align:left position:12.5% line:89% size:77.5%
which I think is all gonna add
22:50.733 --> 22:52.233 align:left position:35% line:83% size:55%
a nice little
spiciness to our dish
22:52.233 --> 22:54.666 align:left position:25% line:83% size:65%
when we get back into
the kitchen and start cooking.
22:56.666 --> 22:58.733 align:left position:32.5% line:83% size:57.5%
- Lauren: Luke!
- How's it going, Chef?
22:58.733 --> 23:00.333 align:left position:10% line:89% size:80%
What does the market do for you?
23:00.333 --> 23:02.133 align:left position:32.5% line:83% size:57.5%
Does it provide
a sense of inspiration?
23:02.133 --> 23:04.066 align:left position:35% line:83% size:55%
- Absolutely,
it is very stimulating.
23:04.066 --> 23:06.900 align:left position:25% line:83% size:65%
I mean, I just go in,
and I see all of the color
23:06.900 --> 23:09.800 align:left position:22.5% line:83% size:67.5%
and all of the texture
and all of the possibilities
23:09.800 --> 23:12.733 align:left position:32.5% line:83% size:57.5%
and won't fully
kind of actualize them
23:12.733 --> 23:14.900 align:left position:35% line:83% size:55%
until I have
everything spread out.
23:14.900 --> 23:17.266 align:left position:20% line:83% size:70%
I keep looking into bags
to put other things in there,
23:17.266 --> 23:19.100 align:left position:35% line:83% size:55%
and I'm like,
"Oh, I bought that."
23:19.100 --> 23:20.300 align:left position:32.5% line:89% size:57.5%
[Luke laughing]
23:20.300 --> 23:21.900 align:left position:25% line:83% size:65%
I totally forgot that
that was in there.
23:21.900 --> 23:24.566 align:left position:22.5% line:83% size:67.5%
So again, I'm just in,
in the mode of being excited.
23:24.566 --> 23:25.966 align:left position:42.5% line:89% size:47.5%
- Sure.
23:25.966 --> 23:28.633 align:left position:25% line:83% size:65%
- And I have no doubt
that will translate into a dish.
23:28.633 --> 23:29.866 align:left position:42.5% line:89% size:47.5%
- Yeah.
23:29.866 --> 23:31.666 align:left position:30% line:83% size:60%
- But I feel like
I've gotta walk away
23:31.666 --> 23:33.666 align:left position:12.5% line:83% size:77.5%
because I keep getting excited,
and I have zero monies.
23:33.666 --> 23:35.033 align:left position:17.5% line:89% size:72.5%
- Yeah, that's the, I mean,
23:35.033 --> 23:36.500 align:left position:40% line:83% size:50%
I can see
where that's a problem.
23:36.500 --> 23:37.966 align:left position:27.5% line:89% size:62.5%
Do you feel at all,
23:37.966 --> 23:40.300 align:left position:27.5% line:83% size:62.5%
like maybe you have
too many ingredients?
23:40.300 --> 23:41.766 align:left position:40% line:83% size:50%
- Never.
- Never?
23:41.766 --> 23:44.733 align:left position:25% line:83% size:65%
- No, I have so much
color and so much texture,
23:44.733 --> 23:47.533 align:left position:30% line:83% size:60%
I feel like there
might be one ingredient
23:47.533 --> 23:49.333 align:left position:12.5% line:89% size:77.5%
that I just got excited about,
23:49.333 --> 23:50.933 align:left position:30% line:83% size:60%
and I don't know
how it's gonna translate.
23:50.933 --> 23:52.333 align:left position:42.5% line:89% size:47.5%
- Sure.
23:52.333 --> 23:55.133 align:left position:17.5% line:83% size:72.5%
- But I'm gonna work it in,
and it's not gonna be a problem.
23:55.133 --> 23:56.933 align:left position:25% line:83% size:65%
However, I feel like
I might need your help.
23:56.933 --> 23:58.933 align:left position:42.5% line:83% size:47.5%
- Okay.
- Do you wanna be a mule?
23:58.933 --> 24:01.000 align:left position:22.5% line:83% size:67.5%
- Do I wanna be a mule,
you mean?
24:01.000 --> 24:02.700 align:left position:32.5% line:83% size:57.5%
- Pass this on.
[Luke laughing]
24:02.700 --> 24:03.866 align:left position:37.5% line:89% size:52.5%
- Exactly.
24:04.866 --> 24:08.066 align:left position:27.5% line:83% size:62.5%
This is the beauty
of, you know, PBS,
24:08.066 --> 24:10.533 align:left position:40% line:83% size:50%
the lack
of production assistants.
24:10.533 --> 24:11.733 align:left position:27.5% line:89% size:62.5%
We do all this DIY.
24:11.733 --> 24:14.533 align:left position:27.5% line:83% size:62.5%
So, this is my role
for the rest of the market.
24:14.533 --> 24:15.800 align:left position:25% line:89% size:65%
I get to be a Sherpa.
24:15.800 --> 24:17.066 align:left position:17.5% line:89% size:72.5%
- Gonna wash my hands, yes.
24:17.066 --> 24:18.366 align:left position:12.5% line:89% size:77.5%
- I've always wanted a Sherpa.
24:18.366 --> 24:20.300 align:left position:27.5% line:83% size:62.5%
Actually, could we
maybe dress you?
24:20.300 --> 24:21.466 align:left position:32.5% line:89% size:57.5%
[Luke laughing]
24:21.466 --> 24:22.933 align:left position:17.5% line:83% size:72.5%
- This already feels better
to me.
24:22.933 --> 24:24.133 align:left position:32.5% line:89% size:57.5%
I feel lighter.
24:24.133 --> 24:25.333 align:left position:37.5% line:89% size:52.5%
Thank you.
24:25.333 --> 24:26.533 align:left position:15% line:83% size:75%
- Emotionally and physically,
all right.
24:26.533 --> 24:28.000 align:left position:15% line:89% size:75%
- Lauren: I'm ready to cook.
24:29.000 --> 24:31.033 align:left position:37.5% line:83% size:52.5%
I love that
I'm not carrying anything.
24:31.033 --> 24:32.200 align:left position:30% line:89% size:60%
Hands-free, baby.
24:33.200 --> 24:34.600 align:left position:35% line:83% size:55%
- Luke: Yeah.
- Gregory: Yeah.
24:34.600 --> 24:36.200 align:left position:32.5% line:83% size:57.5%
- You made it.
- Yeah, I made.
24:36.200 --> 24:37.400 align:left position:22.5% line:89% size:67.5%
- Luke: How goes is it?
24:37.400 --> 24:38.566 align:left position:32.5% line:89% size:57.5%
- He did great.
24:38.566 --> 24:39.733 align:left position:30% line:89% size:60%
How are you guys?
24:39.733 --> 24:40.900 align:left position:22.5% line:89% size:67.5%
- Luke: Yeah, I'm good.
24:40.900 --> 24:42.500 align:left position:27.5% line:83% size:62.5%
How was the market?
- It was incredible!
24:42.500 --> 24:43.900 align:left position:20% line:83% size:70%
You saw some good stuff?
- Yeah!
24:43.900 --> 24:46.633 align:left position:35% line:83% size:55%
- I'm excited
to see what you got.
24:46.633 --> 24:49.033 align:left position:15% line:83% size:75%
- Although again, I feel bad
'cause I only have one bag.
24:49.033 --> 24:50.300 align:left position:32.5% line:89% size:57.5%
He's got three.
24:50.300 --> 24:52.100 align:left position:32.5% line:83% size:57.5%
She has twelve.
[Lauren laughing]
24:52.100 --> 24:53.566 align:left position:25% line:89% size:65%
I'm a little nervous.
24:53.566 --> 24:54.833 align:left position:20% line:89% size:70%
- Lauren: Some bag envy.
24:54.833 --> 24:56.800 align:left position:22.5% line:83% size:67.5%
- I'm a little nervous,
but we'll see.
24:56.800 --> 24:59.033 align:left position:20% line:83% size:70%
- Lauren, talk me through
the flowers for a second.
24:59.033 --> 25:00.266 align:left position:25% line:89% size:65%
- They make me happy.
25:00.266 --> 25:01.766 align:left position:15% line:83% size:75%
- Luke: They make you happy,
okay.
25:01.766 --> 25:05.166 align:left position:30% line:83% size:60%
- I want to bring
happiness and joy.
25:05.166 --> 25:07.366 align:left position:25% line:83% size:65%
Just everywhere I go,
but also while I'm cooking,
25:07.366 --> 25:09.000 align:left position:27.5% line:83% size:62.5%
these are gonna go
on my cutting board,
25:09.000 --> 25:10.700 align:left position:30% line:83% size:60%
and they're gonna
inspire me.
25:10.700 --> 25:12.533 align:left position:27.5% line:83% size:62.5%
- This will not fit
in our kitchen.
25:12.533 --> 25:13.866 align:left position:42.5% line:83% size:47.5%
- Yeah.
[laughing]
25:13.866 --> 25:16.066 align:left position:22.5% line:83% size:67.5%
- I'm telling you that
there are no happiness and joy,
25:16.066 --> 25:17.333 align:left position:20% line:83% size:70%
but no, I'm just kidding.
[laughing]
25:17.333 --> 25:19.666 align:left position:17.5% line:83% size:72.5%
- Oh, my God, I can't work
under these conditions!
25:19.666 --> 25:21.066 align:left position:27.5% line:83% size:62.5%
- Tarik, how'd you
find the market.
25:21.066 --> 25:23.266 align:left position:12.5% line:83% size:77.5%
Is this your first time at the
Dane Country Farmers' Market?
25:23.266 --> 25:25.066 align:left position:27.5% line:83% size:62.5%
- First time, yeah.
- Okay, what'd you think?
25:25.066 --> 25:26.266 align:left position:12.5% line:89% size:77.5%
- It's nice, it's really nice.
25:26.266 --> 25:28.466 align:left position:27.5% line:83% size:62.5%
It's kind of, like,
I like the variety a lot.
25:28.466 --> 25:29.866 align:left position:30% line:83% size:60%
You know the fact
they have meats
25:29.866 --> 25:32.466 align:left position:30% line:83% size:60%
and like all the
vegetables and the cheese.
25:32.466 --> 25:33.966 align:left position:20% line:89% size:70%
Is it cheeses or cheese?
25:33.966 --> 25:35.366 align:left position:25% line:83% size:65%
Plural, I don't know
which to say.
25:35.366 --> 25:37.433 align:left position:30% line:83% size:60%
- We say cheeses.
- Cheeses, yeah.
25:37.433 --> 25:39.433 align:left position:30% line:83% size:60%
All the cheeses.
- Thank you, cheeses.
25:39.433 --> 25:40.666 align:left position:20% line:89% size:70%
So I think at this point,
25:40.666 --> 25:42.833 align:left position:27.5% line:83% size:62.5%
should we head into
the L'Etoile kitchen?
25:42.833 --> 25:44.000 align:left position:17.5% line:89% size:72.5%
We're gonna cook together.
25:44.000 --> 25:46.233 align:left position:32.5% line:83% size:57.5%
- You guys have
at one hour to shop
25:46.233 --> 25:48.233 align:left position:17.5% line:89% size:72.5%
and get your brains going,
25:48.233 --> 25:52.500 align:left position:42.5% line:83% size:47.5%
but now
it's when the real drama begins.
25:52.500 --> 25:54.300 align:left position:27.5% line:83% size:62.5%
'Cause you're gonna
be in my house,
25:54.300 --> 25:56.300 align:left position:22.5% line:83% size:67.5%
and I can't wait to see
what you guys do,
25:56.300 --> 25:57.966 align:left position:32.5% line:83% size:57.5%
really, this is
gonna be so exciting.
25:57.966 --> 25:59.200 align:left position:15% line:89% size:75%
- Lauren: I don't like drama.
25:59.200 --> 26:00.400 align:left position:15% line:89% size:75%
- Luke: You don't like drama?
26:00.400 --> 26:01.633 align:left position:35% line:89% size:55%
- Lauren: No.
26:01.633 --> 26:03.433 align:left position:22.5% line:83% size:67.5%
- Luke: Well, you came
to the wrong show.
26:03.433 --> 26:04.600 align:left position:12.5% line:89% size:77.5%
- Tory: Yeah, exactly, exactly.
26:04.600 --> 26:06.400 align:left position:12.5% line:89% size:77.5%
- Lauren: Keep it out of here!
26:07.400 --> 26:08.900 align:left position:32.5% line:89% size:57.5%
[upbeat music]
26:08.900 --> 26:10.666 align:left position:17.5% line:89% size:72.5%
- Tory: Back to the ranch.
26:10.666 --> 26:11.900 align:left position:27.5% line:89% size:62.5%
- Lauren: Oh, yay.
26:11.900 --> 26:13.333 align:left position:20% line:89% size:70%
- Tory: Let me get that.
26:13.333 --> 26:15.633 align:left position:25% line:83% size:65%
- Lauren: Thank you,
I don't have any hands for that.
26:15.633 --> 26:17.300 align:left position:30% line:83% size:60%
- Tory: Welcome.
- Gregory: Thank you.
26:17.300 --> 26:19.433 align:left position:25% line:77% size:65%
- Luke: Thanks, Chef.
- Tory: Oh, yeah.
[high-five]
26:21.166 --> 26:23.233 align:left position:20% line:89% size:70%
[chatting in background]
26:23.233 --> 26:25.000 align:left position:12.5% line:5% size:77.5%
- We are in L'Etoile's kitchen.
26:25.000 --> 26:26.400 align:left position:32.5% line:5% size:57.5%
- That's right.
26:26.400 --> 26:27.633 align:left position:15% line:5% size:75%
- With Chef Tory Miller here
26:27.633 --> 26:30.000 align:left position:27.5% line:5% size:62.5%
and the contestants
have brought back
26:30.000 --> 26:31.866 align:left position:22.5% line:5% size:67.5%
what they've purchased
at the market.
26:31.866 --> 26:33.333 align:left position:22.5% line:89% size:67.5%
Now for this challenge,
26:33.333 --> 26:35.000 align:left position:27.5% line:83% size:62.5%
they have one hour
to complete a dish
26:35.000 --> 26:38.366 align:left position:25% line:83% size:65%
that's representative
of them, as a human
26:38.366 --> 26:40.200 align:left position:20% line:83% size:70%
and the ingredients that
they brought back with them.
26:40.200 --> 26:42.200 align:left position:12.5% line:83% size:77.5%
You provided them with a couple
staple ingredients, correct?
26:42.200 --> 26:43.366 align:left position:27.5% line:89% size:62.5%
- Exactly, exactly.
26:43.366 --> 26:44.800 align:left position:25% line:89% size:65%
Just like oil, salt.
26:44.800 --> 26:47.333 align:left position:15% line:83% size:75%
With Lauren, she had more of
a shopping list, but it's fine.
26:47.333 --> 26:48.533 align:left position:35% line:83% size:55%
- Luke: Yeah,
Lauren definitely had
26:48.533 --> 26:49.933 align:left position:20% line:83% size:70%
more of a shopping list.
[Lauren laughing]
26:49.933 --> 26:51.933 align:left position:30% line:83% size:60%
That's for sure.
- As we saw at the market,
26:51.933 --> 26:53.266 align:left position:25% line:83% size:65%
she's a little extra.
- Exactly.
26:53.266 --> 26:54.700 align:left position:20% line:89% size:70%
- I have a lot of needs.
26:54.700 --> 26:55.933 align:left position:32.5% line:89% size:57.5%
- That's right.
26:55.933 --> 26:58.733 align:left position:25% line:83% size:65%
But if you need less,
go someplace else.
26:58.733 --> 27:01.400 align:left position:32.5% line:83% size:57.5%
[Tory laughing]
That being said,
27:01.400 --> 27:03.200 align:left position:30% line:89% size:60%
we have a timer.
27:03.200 --> 27:06.100 align:left position:27.5% line:89% size:62.5%
One hour, one dish,
27:06.100 --> 27:08.400 align:left position:30% line:83% size:60%
three individual
chef contestants.
27:08.400 --> 27:11.200 align:left position:20% line:89% size:70%
And the time starts now.
27:11.200 --> 27:13.866 align:left position:30% line:89% size:60%
[energetic music]
27:15.200 --> 27:17.400 align:left position:20% line:83% size:70%
- There's no witty banter
happening now.
27:17.400 --> 27:18.833 align:left position:22.5% line:89% size:67.5%
It's just crunch time.
27:20.400 --> 27:23.200 align:left position:37.5% line:83% size:52.5%
All people
for themselves.
27:28.600 --> 27:30.900 align:left position:27.5% line:83% size:62.5%
- I'm about to cut
some ground cherries,
27:30.900 --> 27:33.300 align:left position:40% line:83% size:50%
put those
in the pickled rhubarb,
27:33.300 --> 27:35.533 align:left position:40% line:83% size:50%
and then
start cleaning radishes.
27:36.533 --> 27:38.200 align:left position:22.5% line:83% size:67.5%
- What are you thinking
for your dish?
27:38.200 --> 27:40.100 align:left position:15% line:83% size:75%
These are some of my favorite
ingredients already, so.
27:40.100 --> 27:42.366 align:left position:30% line:83% size:60%
- So I'm gonna do
an open face sandwich,
27:42.366 --> 27:44.700 align:left position:40% line:83% size:50%
focus on
all vegetables and fruit.
27:44.700 --> 27:47.100 align:left position:20% line:83% size:70%
So, we're doing a mixture
of apples, rhubarb,
27:47.100 --> 27:52.633 align:left position:25% line:83% size:65%
some ground cherries,
braised radicchio, some dill,
27:52.633 --> 27:55.100 align:left position:17.5% line:83% size:72.5%
an aioli that's gonna have
some potato mixed into it.
27:55.100 --> 27:56.266 align:left position:37.5% line:89% size:52.5%
- Ah, nice.
27:56.266 --> 27:57.733 align:left position:37.5% line:83% size:52.5%
- And then,
we're gonna finish it
27:57.733 --> 27:58.900 align:left position:20% line:89% size:70%
with an aged goat cheese.
27:58.900 --> 28:00.500 align:left position:27.5% line:83% size:62.5%
- Fancy, all right,
well get to work.
28:00.500 --> 28:02.233 align:left position:25% line:83% size:65%
It sounds delicious,
can't wait.
28:03.266 --> 28:06.700 align:left position:30% line:83% size:60%
- So it's a take
on a sweet and sour chili sauce.
28:06.700 --> 28:09.533 align:left position:30% line:83% size:60%
So the sweetness
comes from the ground cherries,
28:09.533 --> 28:12.200 align:left position:22.5% line:83% size:67.5%
a little bit of sugar,
and we have Thai basil,
28:12.200 --> 28:14.000 align:left position:27.5% line:83% size:62.5%
some Thai peppers,
Scotch bonnets,
28:14.000 --> 28:15.700 align:left position:32.5% line:83% size:57.5%
so a little bit
of sweetness, the vinegar.
28:15.700 --> 28:17.366 align:left position:17.5% line:89% size:72.5%
Hopefully, it reduces down.
28:17.366 --> 28:19.566 align:left position:15% line:83% size:75%
Then I'm gonna use immersion
building to make it a sauce
28:19.566 --> 28:21.433 align:left position:40% line:83% size:50%
for these
shrimp of wood mushrooms,
28:21.433 --> 28:23.433 align:left position:30% line:83% size:60%
which, hopefully,
I will be frying later.
28:23.433 --> 28:26.866 align:left position:32.5% line:89% size:57.5%
[upbeat music]
28:26.866 --> 28:28.100 align:left position:17.5% line:89% size:72.5%
- Tory: So, Thai eggplant.
28:28.100 --> 28:29.266 align:left position:20% line:89% size:70%
- Lauren: Thai eggplant.
28:29.266 --> 28:30.466 align:left position:12.5% line:89% size:77.5%
- Tory: You like Thai eggplant?
28:30.466 --> 28:32.266 align:left position:32.5% line:83% size:57.5%
- Lauren: I do.
- Tory: I love it.
28:32.266 --> 28:34.433 align:left position:27.5% line:83% size:62.5%
- I think eggplant
is a seriously undervalued food.
28:34.433 --> 28:37.200 align:left position:22.5% line:83% size:67.5%
I think a lot of people
are turned off by the texture
28:37.200 --> 28:40.200 align:left position:20% line:83% size:70%
and the flavor, you know,
it's not for everybody,
28:40.200 --> 28:42.000 align:left position:32.5% line:83% size:57.5%
but it also is
a really nice canvas
28:42.000 --> 28:44.433 align:left position:15% line:83% size:75%
to kind of make it taste like
what you want it to.
28:44.433 --> 28:45.833 align:left position:37.5% line:83% size:52.5%
- Yeah, no,
I think it's great.
28:45.833 --> 28:47.366 align:left position:25% line:89% size:65%
I love Thai eggplant.
28:47.366 --> 28:50.633 align:left position:17.5% line:83% size:72.5%
I love eggplant in general,
but that sounds really good.
28:50.633 --> 28:52.933 align:left position:27.5% line:83% size:62.5%
Do you have an idea
for your whole dish?
28:52.933 --> 28:55.100 align:left position:42.5% line:83% size:47.5%
- I do.
- Is it a secret?
28:55.100 --> 28:56.700 align:left position:30% line:83% size:60%
Chefs love to do
the secret thing.
28:56.700 --> 28:58.666 align:left position:22.5% line:83% size:67.5%
Like, oh, I don't know
what I'm gonna do,
28:58.666 --> 29:00.333 align:left position:20% line:83% size:70%
except you totally know.
- Kind of.
29:00.333 --> 29:02.800 align:left position:15% line:83% size:75%
- And then it's like, the big
reveal is like, "Oh, yay!"
29:02.800 --> 29:04.800 align:left position:32.5% line:83% size:57.5%
- Lauren: Yeah.
- Tory: Look at what I did.
29:04.800 --> 29:05.966 align:left position:32.5% line:89% size:57.5%
- Lauren: Yeah.
29:07.900 --> 29:10.500 align:left position:17.5% line:83% size:72.5%
- So it's ground cherries,
rhubarb,
29:10.500 --> 29:12.766 align:left position:17.5% line:89% size:72.5%
and then a pickling liquid
29:12.766 --> 29:16.700 align:left position:20% line:83% size:70%
made out of soy, vinegar,
salt, and sugar.
29:18.166 --> 29:20.266 align:left position:15% line:83% size:75%
And then there's a little bit
of Spanish olive oil.
29:22.666 --> 29:24.066 align:left position:32.5% line:83% size:57.5%
- Man: You cook
with these before?
29:24.066 --> 29:25.400 align:left position:32.5% line:89% size:57.5%
- Tarik: Nope.
29:25.400 --> 29:26.800 align:left position:32.5% line:83% size:57.5%
Imma coat these
and fry 'em,
29:26.800 --> 29:28.566 align:left position:40% line:83% size:50%
and then,
that's what sauce is for.
29:28.566 --> 29:30.266 align:left position:20% line:89% size:70%
So, I hope it comes out.
29:30.266 --> 29:33.566 align:left position:20% line:83% size:70%
I have no idea what it's
gonna taste like. [laughing]
29:33.566 --> 29:36.866 align:left position:20% line:83% size:70%
Well, it was recommended
by Tory over there.
29:37.866 --> 29:39.800 align:left position:17.5% line:89% size:72.5%
He makes a scampi with it,
29:39.800 --> 29:42.533 align:left position:25% line:83% size:65%
'cause apparently has
a kind of a texture like shrimp,
29:42.533 --> 29:44.666 align:left position:32.5% line:83% size:57.5%
and it takes on
any flavor you add to it.
29:44.666 --> 29:46.300 align:left position:35% line:83% size:55%
So, I thought
I'd make like,
29:46.300 --> 29:49.800 align:left position:30% line:83% size:60%
like a spicy kind
of sweet and sour shrimp dish,
29:49.800 --> 29:52.066 align:left position:17.5% line:83% size:72.5%
shrimp of the wood mushroom
dish, vegetarian dish.
29:54.400 --> 29:55.833 align:left position:35% line:83% size:55%
- All right.
So, I have some
29:55.833 --> 29:58.666 align:left position:40% line:83% size:50%
brassicas
getting ready to roast.
29:58.666 --> 30:01.966 align:left position:32.5% line:83% size:57.5%
I am also going
to char some leeks
30:01.966 --> 30:05.900 align:left position:15% line:83% size:75%
and tomatoes and red peppers
for a vinaigrette.
30:05.900 --> 30:07.900 align:left position:30% line:89% size:60%
So, it'll be fun.
30:07.900 --> 30:09.866 align:left position:27.5% line:83% size:62.5%
I've never charred
on a French top before.
30:09.866 --> 30:12.100 align:left position:27.5% line:83% size:62.5%
So we're gonna see
how that works out for me.
30:13.600 --> 30:16.266 align:left position:27.5% line:83% size:62.5%
All right, incoming
with beautiful things.
30:17.633 --> 30:20.700 align:left position:20% line:83% size:70%
All right, this eggplant
almost there.
30:20.700 --> 30:23.100 align:left position:12.5% line:83% size:77.5%
We want just a little bit more
caramelization
30:23.100 --> 30:24.700 align:left position:27.5% line:89% size:62.5%
on those eggplants.
30:26.000 --> 30:28.366 align:left position:17.5% line:83% size:72.5%
- Okay, chefs, so you guys
have 40 minutes remaining.
30:28.366 --> 30:30.100 align:left position:27.5% line:83% size:62.5%
Forty minutes left
to finish your dishes.
30:30.100 --> 30:31.433 align:left position:30% line:89% size:60%
How you feeling?
30:31.433 --> 30:32.633 align:left position:42.5% line:83% size:47.5%
- Good.
[Tory laughing]
30:32.633 --> 30:33.833 align:left position:32.5% line:89% size:57.5%
- Feeling hot.
30:33.833 --> 30:36.033 align:left position:25% line:83% size:65%
- One good, one hot.
[Lauren laughing]
30:36.033 --> 30:37.766 align:left position:32.5% line:83% size:57.5%
Tarik, you just
making spicy food?
30:37.766 --> 30:38.933 align:left position:32.5% line:89% size:57.5%
- Tarik: Yeah.
30:38.933 --> 30:40.100 align:left position:17.5% line:89% size:72.5%
- You're feeling hot, too?
30:40.100 --> 30:41.266 align:left position:20% line:89% size:70%
- Tarik: I'm always hot.
30:41.266 --> 30:42.666 align:left position:32.5% line:83% size:57.5%
- You feel good
in 40 minutes?
30:42.666 --> 30:43.833 align:left position:25% line:89% size:65%
- Tarik: I think so.
30:43.833 --> 30:46.233 align:left position:27.5% line:83% size:62.5%
- Have you started
to think about your plates?
30:46.233 --> 30:48.933 align:left position:27.5% line:83% size:62.5%
What you would like
to be plating onto, into?
30:50.100 --> 30:52.533 align:left position:10% line:83% size:80%
- So, right now, I'm cutting
all sorts of different types
30:52.533 --> 30:54.433 align:left position:37.5% line:83% size:52.5%
of radishes
on a mandolin.
30:54.433 --> 30:58.233 align:left position:15% line:83% size:75%
So, watermelon, green Daikon,
Black Spanish,
30:58.233 --> 30:59.400 align:left position:27.5% line:89% size:62.5%
and purple Daikon.
31:00.800 --> 31:02.866 align:left position:25% line:83% size:65%
- All right, this is
about to get crazy.
31:02.866 --> 31:05.000 align:left position:35% line:83% size:55%
This could be
good or bad.
31:05.000 --> 31:06.766 align:left position:15% line:83% size:75%
Putting these little bad boys
on here
31:06.766 --> 31:09.666 align:left position:17.5% line:83% size:72.5%
and like praying and hoping
that they stay in their homes,
31:09.666 --> 31:11.666 align:left position:40% line:83% size:50%
and they
don't run away from me.
31:11.666 --> 31:13.100 align:left position:32.5% line:83% size:57.5%
These tomatoes
are really behaving
31:13.100 --> 31:14.766 align:left position:37.5% line:83% size:52.5%
a lot more
than I thought they would.
31:14.766 --> 31:17.233 align:left position:25% line:83% size:65%
I thought they would
roll all over the place,
31:17.233 --> 31:19.500 align:left position:30% line:83% size:60%
but I think they
really want me to win.
31:19.500 --> 31:22.766 align:left position:35% line:83% size:55%
We're working
as a team, team veg!
31:22.766 --> 31:25.600 align:left position:25% line:83% size:65%
Although this is not
a meat-centric challenge.
31:25.600 --> 31:28.400 align:left position:20% line:83% size:70%
There's not a lot of meat
involved, but why would you?
31:28.400 --> 31:30.400 align:left position:25% line:83% size:65%
Like, there's so many
good vegetables.
31:31.400 --> 31:33.500 align:left position:32.5% line:89% size:57.5%
[upbeat music]
31:33.500 --> 31:34.700 align:left position:15% line:89% size:75%
[immersion blender whirring]
31:34.700 --> 31:37.266 align:left position:30% line:83% size:60%
- Just the sauce,
kind of puree it down.
31:37.266 --> 31:41.066 align:left position:10% line:83% size:80%
Vinegar, sugar, ground cherries,
Thai chilies,
31:41.066 --> 31:44.200 align:left position:17.5% line:83% size:72.5%
Scotch bonnet, part Scotch
bonnet, little lemon juice,
31:44.200 --> 31:45.833 align:left position:37.5% line:83% size:52.5%
white parts
of the scallion.
31:45.833 --> 31:49.066 align:left position:20% line:83% size:70%
- Okay, chefs, we are at
the halfway mark, halfway point.
31:49.066 --> 31:50.233 align:left position:20% line:89% size:70%
Thirty minutes remaining.
31:50.233 --> 31:51.600 align:left position:27.5% line:89% size:62.5%
How are we feeling?
31:51.600 --> 31:53.233 align:left position:42.5% line:83% size:47.5%
- Whoo!
- How are those beans?
31:53.233 --> 31:54.600 align:left position:35% line:83% size:55%
- I'm nervous
about the beans.
31:54.600 --> 31:56.800 align:left position:15% line:83% size:75%
- I'm nervous about my beans,
too, but we're not gonna--
31:56.800 --> 31:58.400 align:left position:30% line:83% size:60%
- Tory: I'm sure
they're gonna be delicious.
31:58.400 --> 31:59.800 align:left position:30% line:83% size:60%
- We're not gonna
talk about it.
31:59.800 --> 32:02.066 align:left position:20% line:83% size:70%
- We won't talk about it.
- They're gonna be good.
32:02.066 --> 32:03.866 align:left position:35% line:83% size:55%
- Just create
a little bit of bean drama.
32:03.866 --> 32:05.933 align:left position:20% line:83% size:70%
- I'm dropping the shrimp
of the woods mushrooms.
32:05.933 --> 32:07.766 align:left position:20% line:89% size:70%
It's coated in cornstarch
32:07.766 --> 32:10.300 align:left position:27.5% line:83% size:62.5%
to keep them crispy
with the sauce.
32:12.100 --> 32:14.600 align:left position:27.5% line:83% size:62.5%
- What am I doing,
and what's in here, you ask?
32:14.600 --> 32:18.033 align:left position:30% line:83% size:60%
Well, I'm making
my own tahini
32:18.033 --> 32:22.133 align:left position:25% line:83% size:65%
since tahini was not
gonna be given to me.
32:22.133 --> 32:24.166 align:left position:12.5% line:89% size:77.5%
Chef Tory says, "Not allowed."
32:24.166 --> 32:25.366 align:left position:27.5% line:89% size:62.5%
But, you know what?
32:25.366 --> 32:27.033 align:left position:37.5% line:83% size:52.5%
It's better
if you make it yourself anyway.
32:27.033 --> 32:29.433 align:left position:40% line:83% size:50%
It's got
a really nice sesame flavor.
32:30.466 --> 32:31.766 align:left position:27.5% line:89% size:62.5%
How's my sprouties?
32:31.766 --> 32:33.200 align:left position:35% line:89% size:55%
[pan sizzles]
32:33.200 --> 32:36.800 align:left position:30% line:83% size:60%
Oh yeah, they are
looking real good.
32:41.166 --> 32:44.800 align:left position:30% line:83% size:60%
- So, the aioli,
I just added some dill to it.
32:46.166 --> 32:48.500 align:left position:30% line:83% size:60%
And then, I think
I'm gonna add my potatoes now.
32:52.033 --> 32:54.000 align:left position:25% line:89% size:65%
That is really good.
32:54.000 --> 32:56.566 align:left position:25% line:83% size:65%
I know that sounds--
I sound surprised.
32:56.566 --> 32:57.866 align:left position:27.5% line:89% size:62.5%
[machine whirring]
32:57.866 --> 32:59.533 align:left position:30% line:83% size:60%
- Tory: It's what
we always talk about
32:59.533 --> 33:01.233 align:left position:15% line:83% size:75%
between like restaurant chefs
and home chefs.
33:01.233 --> 33:04.566 align:left position:20% line:83% size:70%
We always are constantly
tasting everything all the time.
33:04.566 --> 33:06.233 align:left position:25% line:89% size:65%
Gotta taste the food.
33:07.233 --> 33:08.866 align:left position:12.5% line:89% size:77.5%
- Tarik: How much time we got?
33:08.866 --> 33:10.366 align:left position:32.5% line:89% size:57.5%
How much time?
33:10.366 --> 33:12.400 align:left position:32.5% line:83% size:57.5%
- I don't know
where our clock went.
33:12.400 --> 33:16.266 align:left position:15% line:83% size:75%
- Chefs, we're at 20 minutes,
20 minutes 'til plates.
33:16.266 --> 33:17.766 align:left position:35% line:83% size:55%
How we doing?
- Gregory: Good.
33:17.766 --> 33:20.166 align:left position:20% line:83% size:70%
- You seem to be as cool
as a cucumber over here.
33:20.166 --> 33:22.366 align:left position:20% line:83% size:70%
- Gregory: Yeah, I just,
I came in with a plan.
33:22.366 --> 33:23.966 align:left position:27.5% line:83% size:62.5%
- Luke: You came in
with a plan?
33:23.966 --> 33:25.366 align:left position:12.5% line:89% size:77.5%
- Gregory: Came in with a plan,
33:25.366 --> 33:26.800 align:left position:12.5% line:89% size:77.5%
and I'm just executing my plan.
33:26.800 --> 33:29.000 align:left position:17.5% line:83% size:72.5%
- That's the other hallmark
like the tasting of food.
33:29.000 --> 33:30.433 align:left position:20% line:89% size:70%
Tasting of food is, like,
33:30.433 --> 33:32.233 align:left position:25% line:83% size:65%
one way that you can
always tell the difference
33:32.233 --> 33:34.266 align:left position:17.5% line:83% size:72.5%
between a professional cook
and a home cook.
33:34.266 --> 33:36.300 align:left position:30% line:83% size:60%
The secondary way
to tell
33:36.300 --> 33:38.300 align:left position:35% line:83% size:55%
someone who's
a professional versus
33:38.300 --> 33:40.000 align:left position:27.5% line:83% size:62.5%
someone who's kind
of moonlighting
33:40.000 --> 33:42.933 align:left position:35% line:83% size:55%
is when they
actually hold tongs.
33:42.933 --> 33:44.933 align:left position:22.5% line:83% size:67.5%
Because if you notice,
when Chef Tory picked up the,
33:44.933 --> 33:46.900 align:left position:27.5% line:83% size:62.5%
exactly, it's like
two clicks minimum.
33:46.900 --> 33:49.300 align:left position:22.5% line:83% size:67.5%
I can't pick up a pair
of tongs and not just like,
33:49.300 --> 33:52.700 align:left position:20% line:83% size:70%
da-da-da like it's a pair
of caracas or whatever.
33:52.700 --> 33:54.900 align:left position:32.5% line:83% size:57.5%
It's definitely
part of the game.
33:54.900 --> 33:57.800 align:left position:15% line:83% size:75%
So when you say you walk into
this with a game plan, like,
33:58.966 --> 34:01.233 align:left position:32.5% line:83% size:57.5%
do you execute
by writing it down,
34:01.233 --> 34:03.733 align:left position:25% line:83% size:65%
or is it just kind of
all intuition at this point?
34:03.733 --> 34:05.200 align:left position:25% line:89% size:65%
- It's all intuition.
34:05.200 --> 34:07.333 align:left position:35% line:83% size:55%
It's usually
all in my brain.
34:07.333 --> 34:09.400 align:left position:27.5% line:83% size:62.5%
I'm not really good
at writing stuff down.
34:09.400 --> 34:11.666 align:left position:10% line:83% size:80%
And then I just kind of decipher
as I go.
34:11.666 --> 34:12.933 align:left position:20% line:89% size:70%
- It's all muscle memory.
34:12.933 --> 34:15.066 align:left position:15% line:83% size:75%
- Muscle memory and instinct.
- Luke: Yep.
34:16.333 --> 34:18.200 align:left position:30% line:83% size:60%
It's the hallmark
of a good chef.
34:18.200 --> 34:19.800 align:left position:12.5% line:89% size:77.5%
Oh, man, I can't wait to taste.
34:19.800 --> 34:21.466 align:left position:25% line:89% size:65%
- Gregory: Thank you.
34:27.066 --> 34:29.233 align:left position:27.5% line:83% size:62.5%
- Lauren: It's time
to make a vinaigrette.
34:30.766 --> 34:33.433 align:left position:32.5% line:83% size:57.5%
- Luke: Lauren?
- Luke?
34:33.433 --> 34:35.333 align:left position:17.5% line:83% size:72.5%
- How's it going over here?
- Real good.
34:35.333 --> 34:37.333 align:left position:17.5% line:83% size:72.5%
- What part of the process
are we in now?
34:37.333 --> 34:38.733 align:left position:25% line:89% size:65%
- We're in sauceland.
34:38.733 --> 34:40.300 align:left position:27.5% line:89% size:62.5%
- Sauceland, okay.
34:40.300 --> 34:42.600 align:left position:30% line:83% size:60%
- Sauceland, so,
I've actually done
34:42.600 --> 34:45.433 align:left position:15% line:83% size:75%
most of my vegetable cookery.
- Okay.
34:45.433 --> 34:47.000 align:left position:22.5% line:89% size:67.5%
- I've done my grains.
34:47.000 --> 34:48.666 align:left position:20% line:89% size:70%
Holding out for my beans.
34:48.666 --> 34:52.666 align:left position:17.5% line:89% size:72.5%
And now, I am just making,
34:52.666 --> 34:54.666 align:left position:27.5% line:89% size:62.5%
like, my base puree
34:54.666 --> 34:56.933 align:left position:27.5% line:89% size:62.5%
and my vinaigrette.
34:56.933 --> 34:58.100 align:left position:37.5% line:89% size:52.5%
- Awesome.
34:58.100 --> 35:01.200 align:left position:20% line:83% size:70%
- Throw it all together,
fist full of flowers.
35:01.200 --> 35:03.733 align:left position:27.5% line:83% size:62.5%
Nah, just kidding.
[Luke laughing]
35:03.733 --> 35:06.666 align:left position:45% line:83% size:45%
Done.
- Done.
35:06.666 --> 35:08.133 align:left position:37.5% line:89% size:52.5%
[rumbling]
35:08.133 --> 35:10.400 align:left position:25% line:89% size:65%
[mushrooms sizzling]
35:11.466 --> 35:13.733 align:left position:25% line:83% size:65%
Chef, what do you see
going on here?
35:13.733 --> 35:14.966 align:left position:17.5% line:89% size:72.5%
There's a lot of activity.
35:14.966 --> 35:16.566 align:left position:30% line:83% size:60%
- Man, with like
15 minutes left.
35:16.566 --> 35:18.233 align:left position:27.5% line:83% size:62.5%
I feel pretty good
about where everyone's at.
35:18.233 --> 35:19.733 align:left position:22.5% line:83% size:67.5%
I'm a little concerned
that Tarik has
35:19.733 --> 35:22.000 align:left position:20% line:83% size:70%
only been chopping chilis
for the last 45 minutes,
35:22.000 --> 35:26.000 align:left position:25% line:83% size:65%
so I think our dish's
gonna be pretty hot. [laughing]
35:26.000 --> 35:27.700 align:left position:10% line:83% size:80%
And, you know, I'm also excited,
you know,
35:27.700 --> 35:29.900 align:left position:27.5% line:83% size:62.5%
I'm excited to see
if those beans get cooked
35:31.566 --> 35:33.566 align:left position:32.5% line:83% size:57.5%
and also, like,
to try something vegan
35:33.566 --> 35:36.633 align:left position:35% line:83% size:55%
and see like
how our actual vegan chef, like,
35:36.633 --> 35:38.500 align:left position:17.5% line:83% size:72.5%
puts their dishes together
and things like that.
35:38.500 --> 35:40.566 align:left position:15% line:83% size:75%
Sometimes, like, when we make
vegan food in the restaurant,
35:40.566 --> 35:41.766 align:left position:22.5% line:89% size:67.5%
because like we try to,
35:41.766 --> 35:44.200 align:left position:15% line:83% size:75%
we do do a vegan tasting menu
at L'Etoile,
35:44.200 --> 35:46.533 align:left position:15% line:83% size:75%
and I'm always, like, second
guessing myself, you know,
35:46.533 --> 35:48.666 align:left position:15% line:83% size:75%
to be like, is a vegan person
gonna like this?
35:48.666 --> 35:50.600 align:left position:27.5% line:83% size:62.5%
Are they gonna like
how this is put together
35:50.600 --> 35:51.966 align:left position:32.5% line:83% size:57.5%
or the textures
and things?
35:51.966 --> 35:53.833 align:left position:22.5% line:83% size:67.5%
So, I'm really excited
to see that.
35:53.833 --> 35:55.400 align:left position:25% line:83% size:65%
But I think overall,
everyone's looking
35:55.400 --> 35:58.700 align:left position:10% line:83% size:80%
pretty, pretty much well handled
with 15 minutes left.
36:02.666 --> 36:05.100 align:left position:17.5% line:83% size:72.5%
- Luke: Ten minutes chefs,
ten minutes.
36:06.466 --> 36:08.966 align:left position:25% line:83% size:65%
- Gregory: I am ready
to start plating.
36:08.966 --> 36:10.466 align:left position:27.5% line:83% size:62.5%
- Luke: Definitely,
with 10 minutes left,
36:10.466 --> 36:12.800 align:left position:10% line:83% size:80%
you definitely wanna be plating,
thinking about your plate.
36:12.800 --> 36:15.166 align:left position:22.5% line:83% size:67.5%
- I'm pretty much, I've
gotta do these mushrooms quick,
36:15.166 --> 36:16.933 align:left position:40% line:83% size:50%
and then
I'm ready to plate.
36:16.933 --> 36:18.333 align:left position:22.5% line:89% size:67.5%
Get that nice and hot.
36:18.333 --> 36:20.200 align:left position:22.5% line:89% size:67.5%
I gotta check my beans.
36:20.200 --> 36:21.433 align:left position:27.5% line:89% size:62.5%
- Ten minutes left.
36:21.433 --> 36:22.600 align:left position:30% line:89% size:60%
How you feeling?
36:22.600 --> 36:23.766 align:left position:20% line:89% size:70%
You looking good, Tarik?
36:23.766 --> 36:25.766 align:left position:32.5% line:83% size:57.5%
- Much better.
- It smells delicious over here.
36:25.766 --> 36:27.333 align:left position:20% line:89% size:70%
It smells spicy, though.
36:27.333 --> 36:29.500 align:left position:32.5% line:89% size:57.5%
[upbeat music]
36:29.500 --> 36:31.233 align:left position:22.5% line:89% size:67.5%
- Lauren: Lion's mane.
36:31.233 --> 36:34.100 align:left position:35% line:83% size:55%
So, these are
such a cool mushroom.
36:34.100 --> 36:35.600 align:left position:22.5% line:89% size:67.5%
Again, looking at them.
36:35.600 --> 36:38.900 align:left position:15% line:83% size:75%
You would not think that they
were a fungus, but they are.
36:38.900 --> 36:40.500 align:left position:25% line:83% size:65%
And they actually do
grow here
36:40.500 --> 36:42.900 align:left position:17.5% line:83% size:72.5%
in the state of Wisconsin,
as well.
36:42.900 --> 36:44.666 align:left position:27.5% line:89% size:62.5%
This is brain food.
36:44.666 --> 36:45.900 align:left position:17.5% line:89% size:72.5%
Look at these little hairs,
36:45.900 --> 36:47.733 align:left position:17.5% line:83% size:72.5%
see all these little hairs
right here.
36:47.733 --> 36:50.100 align:left position:25% line:83% size:65%
This is gonna pick up
on that oil,
36:50.100 --> 36:53.733 align:left position:20% line:83% size:70%
and they will get crispy;
crispy and delicious.
36:55.900 --> 36:57.600 align:left position:12.5% line:83% size:77.5%
- I'm looking at Chef Lauren's
beans here.
36:57.600 --> 36:59.066 align:left position:35% line:83% size:55%
And I can see
that those skins
36:59.066 --> 37:00.700 align:left position:22.5% line:83% size:67.5%
are starting to firm up
a little bit.
37:00.700 --> 37:02.833 align:left position:32.5% line:83% size:57.5%
One of the ways
in which this could be hastened
37:02.833 --> 37:04.833 align:left position:27.5% line:83% size:62.5%
is if there's like
a bouquet of herbs
37:04.833 --> 37:07.400 align:left position:17.5% line:83% size:72.5%
or anything else to weight
those beans down in the water
37:07.400 --> 37:09.266 align:left position:32.5% line:89% size:57.5%
as they float.
37:09.266 --> 37:14.100 align:left position:22.5% line:83% size:67.5%
But these are starting
to get real close to being done.
37:15.266 --> 37:17.866 align:left position:20% line:83% size:70%
And the way that you know
that a bean is done
37:18.866 --> 37:21.133 align:left position:20% line:83% size:70%
is when you bite into it,
and they're creamy.
37:21.133 --> 37:22.533 align:left position:37.5% line:83% size:52.5%
These have
just a couple minutes left
37:22.533 --> 37:24.300 align:left position:17.5% line:89% size:72.5%
but if I was a betting man,
37:24.300 --> 37:26.300 align:left position:37.5% line:83% size:52.5%
I would say
these are gonna to make it.
37:26.300 --> 37:28.033 align:left position:32.5% line:83% size:57.5%
- Lauren: Yay.
- Luke: Carry on.
37:29.133 --> 37:30.533 align:left position:37.5% line:83% size:52.5%
- Gonna get
a nice little swoosh.
37:30.533 --> 37:33.033 align:left position:42.5% line:83% size:47.5%
This is
our nice creamy bed.
37:33.033 --> 37:34.566 align:left position:17.5% line:89% size:72.5%
While next, we're gonna be
37:34.566 --> 37:37.033 align:left position:22.5% line:83% size:67.5%
pouring the vinaigrette
into here,
37:38.033 --> 37:39.333 align:left position:22.5% line:89% size:67.5%
put that all together.
37:40.333 --> 37:43.400 align:left position:17.5% line:83% size:72.5%
I'm gonna try some, see how
it is, adjust the seasoning.
37:47.166 --> 37:48.700 align:left position:30% line:83% size:60%
I could actually
use a little more.
37:49.700 --> 37:51.366 align:left position:32.5% line:83% size:57.5%
- Okay, chefs,
you have five minutes left.
37:51.366 --> 37:52.533 align:left position:35% line:89% size:55%
Five minutes!
37:52.533 --> 37:55.000 align:left position:20% line:83% size:70%
If it's not on the plate,
let's think about it!
37:55.000 --> 37:56.166 align:left position:35% line:89% size:55%
Chef Lauren?
37:56.166 --> 37:58.166 align:left position:35% line:83% size:55%
- Yeah, yeah,
I heard you.
37:59.166 --> 38:00.466 align:left position:25% line:89% size:65%
Coming in with beans.
38:01.466 --> 38:04.200 align:left position:25% line:83% size:65%
And I like to get in
with my hands.
38:04.200 --> 38:06.600 align:left position:25% line:83% size:65%
All right, I'm gonna
taste it, though, real quick.
38:07.966 --> 38:09.400 align:left position:20% line:89% size:70%
It's tasting pretty good.
38:09.400 --> 38:13.600 align:left position:25% line:83% size:65%
Honestly, I'm feeling
pretty good about it.
38:13.600 --> 38:15.133 align:left position:25% line:89% size:65%
- Tory: Ten Seconds.
38:16.133 --> 38:18.066 align:left position:20% line:83% size:70%
- Luke: It's actually 30,
30 seconds.
38:18.066 --> 38:19.700 align:left position:25% line:83% size:65%
- Lauren: 30 seconds,
you guys are terrible.
38:19.700 --> 38:21.166 align:left position:27.5% line:83% size:62.5%
- Luke: 30 seconds,
you got this.
38:21.166 --> 38:22.500 align:left position:25% line:89% size:65%
Get it on the plate.
38:22.500 --> 38:24.300 align:left position:25% line:83% size:65%
- Lauren: Oh, my God,
he's yelling at me.
38:24.300 --> 38:26.833 align:left position:20% line:83% size:70%
- I wanted the authentic
L'Etoile experience.
38:26.833 --> 38:29.366 align:left position:22.5% line:83% size:67.5%
- Lauren: Ugh, I don't.
[laughing]
38:29.366 --> 38:31.633 align:left position:30% line:83% size:60%
- Tory: Let's go,
we got hands coming.
38:31.633 --> 38:32.866 align:left position:25% line:89% size:65%
301 needs their food.
38:34.600 --> 38:36.400 align:left position:32.5% line:89% size:57.5%
Eight seconds.
38:36.400 --> 38:41.266 align:left position:10% line:89% size:80%
- Luke: Eight, seven, six, five,
38:41.266 --> 38:46.033 align:left position:22.5% line:89% size:67.5%
four, three, two, one.
38:46.033 --> 38:47.200 align:left position:22.5% line:89% size:67.5%
- Tory: And that's it!
38:47.200 --> 38:48.766 align:left position:30% line:89% size:60%
- Lauren: Plates!
38:48.766 --> 38:50.000 align:left position:25% line:89% size:65%
- Yay, finish plates.
38:50.000 --> 38:51.566 align:left position:30% line:83% size:60%
- Luke: Good job,
good job everybody.
38:51.566 --> 38:55.366 align:left position:20% line:89% size:70%
[Tory and Luke clapping]
38:55.366 --> 38:58.500 align:left position:30% line:89% size:60%
Awesome, awesome!
38:59.500 --> 39:01.400 align:left position:30% line:83% size:60%
- Luke: We're in
the L'Etoile dining room,
39:01.400 --> 39:03.733 align:left position:40% line:83% size:50%
and this
is amazing.
39:03.733 --> 39:04.900 align:left position:25% line:89% size:65%
- Tory: Thanks, man!
39:04.900 --> 39:06.333 align:left position:10% line:89% size:80%
I'm happy to have you guys here.
39:06.333 --> 39:07.733 align:left position:35% line:83% size:55%
This is like
a culmination of everything
39:07.733 --> 39:08.900 align:left position:37.5% line:83% size:52.5%
that we do
every week.
39:08.900 --> 39:10.900 align:left position:20% line:83% size:70%
So, it's really exciting
to actually, like,
39:10.900 --> 39:12.400 align:left position:30% line:83% size:60%
see other people
go through it
39:12.400 --> 39:13.800 align:left position:25% line:83% size:65%
and that walkthrough
of like,
39:13.800 --> 39:15.633 align:left position:17.5% line:83% size:72.5%
we're going to the market,
we're gonna buy food.
39:15.633 --> 39:17.633 align:left position:10% line:83% size:80%
We're gonna go back to L'Etoile,
we're gonna cook it,
39:17.633 --> 39:19.033 align:left position:32.5% line:83% size:57.5%
and some people
are gonna eat it.
39:19.033 --> 39:21.433 align:left position:15% line:83% size:75%
And I'm really excited to see
what these chefs came up with
39:21.433 --> 39:23.533 align:left position:17.5% line:83% size:72.5%
and like, actually, to show
the audience like what,
39:23.533 --> 39:25.066 align:left position:30% line:83% size:60%
what that aspect
of it's like
39:25.066 --> 39:27.100 align:left position:27.5% line:83% size:62.5%
because that's what
we go through every week, so.
39:27.100 --> 39:28.900 align:left position:25% line:83% size:65%
- When you are faced
with something like this,
39:28.900 --> 39:31.733 align:left position:25% line:83% size:65%
where you're actually
analyzing and tasting,
39:31.733 --> 39:34.900 align:left position:17.5% line:83% size:72.5%
do you have specific things
that you look for right away?
39:34.900 --> 39:38.700 align:left position:17.5% line:83% size:72.5%
- My only criteria is that
it's seasoned and balanced.
39:38.700 --> 39:40.133 align:left position:45% line:83% size:45%
Like,
that's always my thing.
39:40.133 --> 39:42.066 align:left position:35% line:83% size:55%
I love to get
those textures being, you know,
39:42.066 --> 39:45.266 align:left position:32.5% line:83% size:57.5%
crispy, salty,
sweet, sour, spicy.
39:45.266 --> 39:46.533 align:left position:20% line:89% size:70%
Like, those are my faves.
39:46.533 --> 39:48.100 align:left position:22.5% line:83% size:67.5%
So, I'm excited to see
what everyone--
39:48.100 --> 39:49.333 align:left position:30% line:83% size:60%
Everyone's style
is so different.
39:49.333 --> 39:50.600 align:left position:30% line:83% size:60%
I'm just excited
to try everything.
39:50.600 --> 39:52.666 align:left position:35% line:83% size:55%
- Yeah, okay,
so I think our first chef
39:52.666 --> 39:54.300 align:left position:27.5% line:83% size:62.5%
that's gonna bring
their dish out
39:54.300 --> 39:56.033 align:left position:17.5% line:89% size:72.5%
is Chef Lauren Montelbano.
39:56.033 --> 39:57.266 align:left position:25% line:89% size:65%
- Lauren: Hi, chefs.
39:57.266 --> 39:58.733 align:left position:20% line:89% size:70%
- Tory: Hi, how are you?
39:58.733 --> 39:59.966 align:left position:20% line:89% size:70%
- I'm doing really good.
39:59.966 --> 40:02.200 align:left position:20% line:83% size:70%
- Luke: It looks so good.
- Oh, this is beautiful.
40:02.200 --> 40:03.433 align:left position:30% line:89% size:60%
It looks exactly
40:03.433 --> 40:05.233 align:left position:25% line:83% size:65%
what I thought, like,
this dish would look like,
40:05.233 --> 40:07.933 align:left position:22.5% line:83% size:67.5%
coming from everything
you had in those bags.
40:07.933 --> 40:09.600 align:left position:37.5% line:83% size:52.5%
- And also,
my bouquet of flowers
40:09.600 --> 40:10.800 align:left position:10% line:89% size:80%
that I drew my inspiration from.
40:10.800 --> 40:11.966 align:left position:20% line:89% size:70%
- Tory: Exactly, exactly.
40:11.966 --> 40:13.366 align:left position:27.5% line:83% size:62.5%
- Luke: So, Lauren,
talk us through.
40:13.366 --> 40:14.966 align:left position:32.5% line:83% size:57.5%
What do we have
in front of us?
40:14.966 --> 40:16.166 align:left position:17.5% line:89% size:72.5%
- So, on the bottom there,
40:16.166 --> 40:19.533 align:left position:32.5% line:83% size:57.5%
we've got like
a creamy baba ganoush almost
40:19.533 --> 40:21.166 align:left position:17.5% line:89% size:72.5%
with those Thai eggplants,
40:21.166 --> 40:24.200 align:left position:30% line:83% size:60%
homemade tahini,
little bit of lemon juice.
40:24.200 --> 40:25.600 align:left position:40% line:83% size:50%
And then,
we have all of these
40:25.600 --> 40:27.233 align:left position:25% line:83% size:65%
different vegetables
coming together.
40:27.233 --> 40:28.633 align:left position:20% line:89% size:70%
The different brassicas,
40:28.633 --> 40:30.733 align:left position:25% line:83% size:65%
the roasty creaminess
of the squash,
40:30.733 --> 40:32.233 align:left position:32.5% line:83% size:57.5%
the creaminess
of the beans,
40:32.233 --> 40:34.366 align:left position:17.5% line:83% size:72.5%
that were done just right,
hopefully,
40:34.366 --> 40:37.366 align:left position:20% line:83% size:70%
and just sort of some fun
crunch with the radish on top.
40:37.366 --> 40:38.800 align:left position:27.5% line:83% size:62.5%
- Luke: Excellent,
thank you so much.
40:38.800 --> 40:40.200 align:left position:27.5% line:83% size:62.5%
- Tory: Thank you.
- Lauren: Enjoy.
40:40.200 --> 40:42.866 align:left position:20% line:89% size:70%
- Tory: Can't wait, yeah.
40:42.866 --> 40:44.266 align:left position:32.5% line:83% size:57.5%
- Luke: I mean,
it's often said
40:44.266 --> 40:45.666 align:left position:35% line:83% size:55%
that you eat
with your eyes first,
40:45.666 --> 40:47.500 align:left position:25% line:89% size:65%
and this is vibrant.
40:47.500 --> 40:49.066 align:left position:22.5% line:89% size:67.5%
- Yeah, it's beautiful.
40:49.066 --> 40:50.233 align:left position:25% line:89% size:65%
It smells delicious.
40:50.233 --> 40:51.500 align:left position:30% line:89% size:60%
It looks amazing.
40:51.500 --> 40:52.766 align:left position:32.5% line:83% size:57.5%
I like that
there's a bunch
40:52.766 --> 40:54.566 align:left position:15% line:83% size:75%
of different textural things
happening, even visually.
40:54.566 --> 40:56.466 align:left position:32.5% line:83% size:57.5%
So, I'm excited
to see what happens.
40:56.466 --> 40:58.800 align:left position:27.5% line:83% size:62.5%
- Excellent, well,
here we go, first bite.
41:00.866 --> 41:02.966 align:left position:30% line:83% size:60%
- The vegetables
are done nicely.
41:02.966 --> 41:04.366 align:left position:17.5% line:89% size:72.5%
Like, this is how I like it
41:04.366 --> 41:06.600 align:left position:20% line:83% size:70%
when you have everything
that's like cooked individually
41:06.600 --> 41:10.100 align:left position:20% line:83% size:70%
and then brought together
with a really nice sauce.
41:10.100 --> 41:12.100 align:left position:27.5% line:83% size:62.5%
- Luke: Talk to me
about that baba ganoush.
41:12.100 --> 41:13.700 align:left position:22.5% line:83% size:67.5%
- I mean, I really like
the Thai,
41:13.700 --> 41:15.233 align:left position:32.5% line:83% size:57.5%
that she chose
to use Thai eggplant.
41:15.233 --> 41:16.733 align:left position:25% line:89% size:65%
I was really worried
41:16.733 --> 41:19.400 align:left position:17.5% line:83% size:72.5%
when I first saw 'em 'cause
I know how bitter they can be,
41:19.400 --> 41:21.566 align:left position:20% line:89% size:70%
but it's a nice texture.
41:24.400 --> 41:26.700 align:left position:42.5% line:83% size:47.5%
To me,
I think she nailed that.
41:26.700 --> 41:28.666 align:left position:25% line:83% size:65%
The rest of the dish
is also well balanced.
41:28.666 --> 41:31.233 align:left position:22.5% line:83% size:67.5%
I like the acid in it,
and it's like, well seasoned,
41:31.233 --> 41:32.400 align:left position:35% line:83% size:55%
which I love.
- Right.
41:34.100 --> 41:36.900 align:left position:40% line:83% size:50%
Next up,
we have Chef Gregory Leon
41:36.900 --> 41:39.500 align:left position:35% line:83% size:55%
from Amilinda
in Milwaukee,
41:40.933 --> 41:44.100 align:left position:12.5% line:83% size:77.5%
and I gotta say, like, watching
Chef put together his dish,
41:44.100 --> 41:45.466 align:left position:22.5% line:83% size:67.5%
I was just overwhelmed
with, like,
41:45.466 --> 41:47.266 align:left position:20% line:83% size:70%
the amount of Zen, right?
- Yeah.
41:47.266 --> 41:49.833 align:left position:22.5% line:83% size:67.5%
He's always more chill
than you think, like, I,
41:49.833 --> 41:51.400 align:left position:25% line:83% size:65%
I always have noticed
that about him
41:51.400 --> 41:52.600 align:left position:25% line:83% size:65%
when he's setting up
his dishes.
41:52.600 --> 41:54.200 align:left position:12.5% line:83% size:77.5%
I've only ever worked with him
at events
41:54.200 --> 41:56.000 align:left position:27.5% line:83% size:62.5%
so it's really cool
to see him in action.
41:56.000 --> 41:57.866 align:left position:40% line:83% size:50%
But he's
just exactly the same.
41:57.866 --> 41:59.200 align:left position:45% line:83% size:45%
Like,
"Oh, I don't know,
41:59.200 --> 42:01.700 align:left position:17.5% line:83% size:72.5%
I'm just gonna make a thing
and I'll put it on toast."
42:01.700 --> 42:02.966 align:left position:32.5% line:89% size:57.5%
[Luke laughing]
42:02.966 --> 42:05.133 align:left position:27.5% line:83% size:62.5%
I'm excited to see
what Chef has put together.
42:05.133 --> 42:06.533 align:left position:17.5% line:83% size:72.5%
- Gregory: Hey, gentlemen,
how are you?
42:06.533 --> 42:07.733 align:left position:17.5% line:89% size:72.5%
- Luke: Great, how are you?
42:07.733 --> 42:08.966 align:left position:25% line:89% size:65%
- Tory: Great, Chef.
42:08.966 --> 42:10.633 align:left position:22.5% line:83% size:67.5%
Oh, it looks beautiful.
- Luke: That's gorgeous.
42:10.633 --> 42:12.500 align:left position:35% line:89% size:55%
- Thank you.
42:12.500 --> 42:13.766 align:left position:32.5% line:83% size:57.5%
So what we have
here today
42:13.766 --> 42:17.166 align:left position:17.5% line:83% size:72.5%
is a grilled multi-grained
sourdough bread.
42:17.166 --> 42:20.700 align:left position:17.5% line:83% size:72.5%
Then we kneed in aioli, and
I added a mashed potato to that
42:20.700 --> 42:23.500 align:left position:22.5% line:5% size:67.5%
to give it a little bit
more texture and density.
42:23.500 --> 42:26.066 align:left position:17.5% line:5% size:72.5%
A braised radicchio that's
been cooked with sherry vinegar,
42:26.066 --> 42:28.200 align:left position:30% line:5% size:60%
olive oil, salt,
and some sugar.
42:28.200 --> 42:30.133 align:left position:35% line:5% size:55%
Then we have
different radishes.
42:30.133 --> 42:34.100 align:left position:10% line:83% size:80%
We have purple and green Daikon,
Black Spanish, watermelon.
42:34.100 --> 42:35.333 align:left position:42.5% line:83% size:47.5%
We have
some really nice apples
42:35.333 --> 42:36.800 align:left position:37.5% line:83% size:52.5%
that we got
at the farmers' market,
42:36.800 --> 42:39.966 align:left position:12.5% line:83% size:77.5%
and then over it, we've shaved
an aged goats' cheese.
42:39.966 --> 42:41.300 align:left position:15% line:89% size:75%
- Excellent, thank you, Chef.
42:41.300 --> 42:42.966 align:left position:35% line:83% size:55%
- Excellent.
- Enjoy, thank you.
42:43.966 --> 42:45.766 align:left position:25% line:83% size:65%
- How do you approach
a dish like this?
42:45.766 --> 42:47.566 align:left position:22.5% line:83% size:67.5%
- I always tell people
to pick everything up
42:47.566 --> 42:49.166 align:left position:37.5% line:83% size:52.5%
and eat it
if I want 'em to.
42:49.166 --> 42:50.766 align:left position:27.5% line:83% size:62.5%
But I'm also, like,
in L'Etoile's dining room,
42:50.766 --> 42:53.166 align:left position:10% line:83% size:80%
so I always understand, like, if
we serve people a chicken wing,
42:53.166 --> 42:54.433 align:left position:22.5% line:83% size:67.5%
someone a chicken wing
in L'Etoile,
42:54.433 --> 42:56.100 align:left position:37.5% line:83% size:52.5%
they cut it
with a knife and fork.
42:56.100 --> 42:57.366 align:left position:32.5% line:89% size:57.5%
[Luke laughing]
42:57.366 --> 42:59.366 align:left position:12.5% line:83% size:77.5%
So I'm gonna knife and fork it,
but you know,
42:59.366 --> 43:00.600 align:left position:10% line:89% size:80%
I really love this presentation.
43:00.600 --> 43:01.766 align:left position:30% line:89% size:60%
I love tartines.
43:01.766 --> 43:03.266 align:left position:22.5% line:89% size:67.5%
I love things on toast.
43:03.266 --> 43:05.366 align:left position:30% line:83% size:60%
I'm super excited
and really dig the fact
43:05.366 --> 43:07.366 align:left position:27.5% line:83% size:62.5%
that he put potato
in that aioli.
43:07.366 --> 43:08.766 align:left position:27.5% line:89% size:62.5%
That's an OG move.
43:08.766 --> 43:11.366 align:left position:17.5% line:83% size:72.5%
And I love that I can smell
that cheese right off the bat.
43:11.366 --> 43:13.033 align:left position:40% line:83% size:50%
- Right.
- I'm like, I'm gonna,
43:13.033 --> 43:14.500 align:left position:35% line:83% size:55%
I'm gonna do
a dainty bite first.
43:14.500 --> 43:15.766 align:left position:27.5% line:89% size:62.5%
- Oh, good for you.
43:15.766 --> 43:18.600 align:left position:17.5% line:89% size:72.5%
- You know, one on the end.
43:18.600 --> 43:20.100 align:left position:40% line:89% size:50%
Oh, man.
43:20.100 --> 43:22.466 align:left position:22.5% line:83% size:67.5%
- I'm gonna go straight
Neanderthal on this thing
43:22.466 --> 43:23.633 align:left position:30% line:89% size:60%
and get after it.
43:23.633 --> 43:25.533 align:left position:37.5% line:83% size:52.5%
It's toast!
- It's delicious.
43:25.533 --> 43:28.466 align:left position:12.5% line:83% size:77.5%
I love that the ground cherries
are just like,
43:28.466 --> 43:30.166 align:left position:32.5% line:89% size:57.5%
what they are.
43:30.166 --> 43:31.966 align:left position:25% line:83% size:65%
They add, like, such
a uniqueness to that flavor.
43:33.766 --> 43:35.266 align:left position:35% line:83% size:55%
- Talk to me
about that apple.
43:37.133 --> 43:39.666 align:left position:27.5% line:83% size:62.5%
- Really great use
of the acid
43:39.666 --> 43:42.900 align:left position:20% line:83% size:70%
and the natural textures
of the vegetables and fruits.
43:42.900 --> 43:44.400 align:left position:35% line:83% size:55%
This rhubarb
is just in here.
43:45.466 --> 43:46.766 align:left position:42.5% line:89% size:47.5%
- Yeah.
43:46.766 --> 43:49.933 align:left position:27.5% line:83% size:62.5%
- And using rhubarb
as an acid, oh!
43:51.000 --> 43:52.633 align:left position:22.5% line:83% size:67.5%
It's such a good bite.
- Yeah.
43:52.633 --> 43:55.000 align:left position:15% line:83% size:75%
- That's a really good bite.
[Luke laughing]
43:55.000 --> 43:56.266 align:left position:22.5% line:89% size:67.5%
- Oh, that's exciting.
43:56.266 --> 43:58.666 align:left position:17.5% line:83% size:72.5%
- But the thing that I like
the most about this
43:58.666 --> 44:00.266 align:left position:37.5% line:83% size:52.5%
is the use
of these vegetables and fruits
44:00.266 --> 44:02.933 align:left position:37.5% line:83% size:52.5%
as they're
in their natural state,
44:02.933 --> 44:04.366 align:left position:32.5% line:83% size:57.5%
'cause they're
so flavorful on their own.
44:04.366 --> 44:06.766 align:left position:17.5% line:83% size:72.5%
But like, when you eat them
together as part of a dish,
44:06.766 --> 44:08.233 align:left position:22.5% line:83% size:67.5%
it really balances out
the whole thing.
44:08.233 --> 44:09.633 align:left position:20% line:89% size:70%
- And that ground cherry,
44:09.633 --> 44:10.933 align:left position:22.5% line:89% size:67.5%
like, that combination
44:10.933 --> 44:13.700 align:left position:20% line:83% size:70%
between the acid and the
sweetness of the ground cherry
44:13.700 --> 44:15.900 align:left position:30% line:83% size:60%
and the richness
of that aioli
44:15.900 --> 44:18.300 align:left position:27.5% line:83% size:62.5%
and the heartiness
of that bread,
44:18.300 --> 44:20.733 align:left position:27.5% line:83% size:62.5%
combined with that
little bit of a funk, you know,
44:20.733 --> 44:23.100 align:left position:35% line:83% size:55%
that you get
from that goat cheese.
44:23.100 --> 44:25.100 align:left position:20% line:89% size:70%
- Yeah, really delicious.
44:27.366 --> 44:29.533 align:left position:17.5% line:83% size:72.5%
- All right, now it's time
for the wild card.
44:29.533 --> 44:30.700 align:left position:32.5% line:89% size:57.5%
[Tory laughing]
44:30.700 --> 44:31.866 align:left position:42.5% line:89% size:47.5%
Right?
44:31.866 --> 44:33.866 align:left position:32.5% line:83% size:57.5%
- I'm excited,
and I don't know what to expect.
44:33.866 --> 44:36.066 align:left position:17.5% line:83% size:72.5%
- I don't either and that's
kind of the best part.
44:36.066 --> 44:38.466 align:left position:10% line:83% size:80%
- When he's like, yeah, my style
is Korean and soul food.
44:38.466 --> 44:39.633 align:left position:30% line:89% size:60%
I was like, whoa!
44:39.633 --> 44:42.100 align:left position:15% line:89% size:75%
On paper, that's my language.
44:42.100 --> 44:43.700 align:left position:32.5% line:89% size:57.5%
[Luke laughing]
44:43.700 --> 44:44.866 align:left position:30% line:89% size:60%
I was like, same.
44:44.866 --> 44:46.466 align:left position:22.5% line:83% size:67.5%
- Luke: Yeah, exactly,
that's my jam.
44:46.466 --> 44:49.733 align:left position:17.5% line:83% size:72.5%
- How have we not hung out
before, but yeah.
44:49.733 --> 44:52.100 align:left position:15% line:83% size:75%
After watching him cut chilis
for a very long time,
44:52.100 --> 44:55.100 align:left position:17.5% line:83% size:72.5%
I'm a little concerned, but
I'm excited at the same time.
44:55.100 --> 44:56.266 align:left position:42.5% line:89% size:47.5%
- Yeah.
44:56.266 --> 44:57.866 align:left position:35% line:83% size:55%
- Tory: I got
that nervous anticipation.
44:57.866 --> 44:59.666 align:left position:30% line:83% size:60%
- Right, exactly,
and I think that that is
44:59.666 --> 45:01.766 align:left position:12.5% line:83% size:77.5%
a part of the dining experience
sometimes, right?
45:01.766 --> 45:03.066 align:left position:17.5% line:89% size:72.5%
You're a little bit uneasy,
45:03.066 --> 45:05.066 align:left position:40% line:83% size:50%
unsure of
what's gonna come out next.
45:05.066 --> 45:07.300 align:left position:37.5% line:83% size:52.5%
And I think
with Tarik's dish here
45:07.300 --> 45:10.433 align:left position:25% line:83% size:65%
because we know that
there is sometimes
45:10.433 --> 45:13.166 align:left position:20% line:83% size:70%
an understood difference
between a home chef.
45:13.166 --> 45:15.166 align:left position:40% line:83% size:50%
- Right.
- And a professional chef.
45:15.166 --> 45:18.200 align:left position:17.5% line:83% size:72.5%
And you see these axis of,
you know,
45:18.200 --> 45:19.766 align:left position:32.5% line:83% size:57.5%
people who have
great creative ideas,
45:19.766 --> 45:22.266 align:left position:17.5% line:83% size:72.5%
but they don't necessarily
execute 'em that well.
45:22.266 --> 45:24.266 align:left position:27.5% line:83% size:62.5%
That's kind of like
a new chef thing.
45:24.266 --> 45:26.200 align:left position:37.5% line:83% size:52.5%
- Exactly.
- Luke: So, I'm over the moon.
45:26.200 --> 45:27.800 align:left position:20% line:89% size:70%
- I'm excited he's here.
45:27.800 --> 45:30.333 align:left position:15% line:83% size:75%
I'm really, really impressed
with the ingredients he chose.
45:30.333 --> 45:32.666 align:left position:17.5% line:89% size:72.5%
So we'll see what he's got.
45:32.666 --> 45:33.833 align:left position:30% line:89% size:60%
- Luke: Oh, man.
45:33.833 --> 45:35.200 align:left position:37.5% line:89% size:52.5%
Hey, chef.
45:35.200 --> 45:37.466 align:left position:32.5% line:83% size:57.5%
- Call me cook.
[Luke and Tory laugh]
45:37.466 --> 45:39.566 align:left position:27.5% line:65% size:62.5%
- Chef for the day.
- Chef for the day.
45:39.566 --> 45:41.333 align:left position:15% line:65% size:75%
Tarik, what do we have here?
45:41.333 --> 45:43.200 align:left position:17.5% line:65% size:72.5%
- Basically, it's a dish--
45:43.200 --> 45:44.633 align:left position:45% line:65% size:45%
I use
shrimp of the woods mushrooms
45:44.633 --> 45:45.833 align:left position:12.5% line:65% size:77.5%
I got at the farmers' markets.
45:45.833 --> 45:47.433 align:left position:17.5% line:83% size:72.5%
Tory kind of introduced me
to this mushroom
45:47.433 --> 45:49.400 align:left position:35% line:83% size:55%
I never had,
never cooked with.
45:50.400 --> 45:52.000 align:left position:27.5% line:83% size:62.5%
I decided to fry it
in a dish.
45:52.000 --> 45:54.400 align:left position:20% line:83% size:70%
And I was thinking like,
what kind of, what do I like?
45:54.400 --> 45:57.433 align:left position:22.5% line:83% size:67.5%
It's kind of like this
kind of sweet and sour sauce
45:57.433 --> 46:00.300 align:left position:30% line:83% size:60%
I wanted to have,
but I bought a bunch of chilies,
46:00.300 --> 46:03.700 align:left position:17.5% line:83% size:72.5%
Thai peppers, Thai chilies,
Scotch bonnets,
46:03.700 --> 46:04.933 align:left position:25% line:83% size:65%
all types of chilies
in there.
46:04.933 --> 46:06.866 align:left position:27.5% line:83% size:62.5%
And I made a sauce
with ground cherries,
46:06.866 --> 46:09.066 align:left position:22.5% line:83% size:67.5%
the chilies, little bit
of vinegar, and sugar,
46:09.066 --> 46:11.333 align:left position:30% line:83% size:60%
reduced that down
and blended it to a sauce,
46:11.333 --> 46:13.800 align:left position:20% line:83% size:70%
and coated the mushrooms
with it.
46:13.800 --> 46:15.500 align:left position:25% line:83% size:65%
And then, also added
some sauteed,
46:15.500 --> 46:17.733 align:left position:22.5% line:83% size:67.5%
more chilies and onions
in the mix.
46:17.733 --> 46:20.166 align:left position:20% line:83% size:70%
- Oh good, more chilies.
[Luke laughing]
46:20.166 --> 46:22.500 align:left position:20% line:83% size:70%
Excellent, but are there
any chilies in it?
46:22.500 --> 46:24.000 align:left position:37.5% line:89% size:52.5%
- Exactly.
46:24.000 --> 46:26.200 align:left position:20% line:83% size:70%
- So, I'm excited to see
what you got for us
46:26.200 --> 46:27.533 align:left position:30% line:89% size:60%
Chef, Cook Tarik.
46:27.533 --> 46:29.733 align:left position:17.5% line:83% size:72.5%
- Appreciate it, thank you.
- Luke: Thank you so much.
46:29.733 --> 46:31.733 align:left position:37.5% line:83% size:52.5%
All right,
moment of truth is on.
46:31.733 --> 46:33.000 align:left position:22.5% line:89% size:67.5%
Are you ready to sweat?
46:33.000 --> 46:34.300 align:left position:20% line:89% size:70%
- Tory: Smells delicious.
46:34.300 --> 46:35.933 align:left position:27.5% line:83% size:62.5%
It looks beautiful.
- Right?
46:35.933 --> 46:37.333 align:left position:35% line:83% size:55%
- I'm excited
that he fried mushrooms.
46:37.333 --> 46:38.500 align:left position:27.5% line:89% size:62.5%
I really love them.
46:38.500 --> 46:40.500 align:left position:35% line:83% size:55%
- Luke: Yeah.
- That way.
46:41.500 --> 46:44.200 align:left position:22.5% line:83% size:67.5%
Okay, moment of truth.
- Luke: Yep.
46:45.200 --> 46:46.400 align:left position:22.5% line:89% size:67.5%
- Tory: It's delicious.
46:46.400 --> 46:48.200 align:left position:37.5% line:83% size:52.5%
Not as hot
as I thought it would be.
46:48.200 --> 46:49.366 align:left position:32.5% line:89% size:57.5%
- Luke: No way.
46:49.366 --> 46:50.766 align:left position:20% line:89% size:70%
- I was being a big baby.
46:50.766 --> 46:53.100 align:left position:27.5% line:83% size:62.5%
- I mean, it almost
has elements of, like,
46:53.100 --> 46:55.666 align:left position:20% line:83% size:70%
the General Tso Chicken,
you know, how it's--
46:55.666 --> 46:57.300 align:left position:20% line:83% size:70%
- Tory: That sweet taste,
salty, spicy.
46:57.300 --> 46:58.800 align:left position:42.5% line:89% size:47.5%
- Yeah.
46:58.800 --> 47:01.000 align:left position:20% line:83% size:70%
- You know, what I love,
like, in the bowl context,
47:01.000 --> 47:03.900 align:left position:20% line:83% size:70%
you can smell the chili,
but then when you taste it,
47:03.900 --> 47:05.666 align:left position:35% line:83% size:55%
you get like
the idea of it,
47:05.666 --> 47:08.533 align:left position:30% line:83% size:60%
But not the like,
you're having chilis.
47:08.533 --> 47:09.700 align:left position:30% line:89% size:60%
Really delicious.
47:09.700 --> 47:11.533 align:left position:22.5% line:83% size:67.5%
I love the Thai basil.
- Mm-hmm.
47:11.533 --> 47:14.466 align:left position:12.5% line:83% size:77.5%
- I mean, I think the exciting
part about this dish for me
47:14.466 --> 47:18.566 align:left position:30% line:83% size:60%
is taking a risk,
a humongous risk.
47:18.566 --> 47:19.933 align:left position:32.5% line:89% size:57.5%
[Tory laughing]
47:19.933 --> 47:21.400 align:left position:27.5% line:89% size:62.5%
This is a product--
47:21.400 --> 47:23.133 align:left position:17.5% line:83% size:72.5%
The mushrooms are something
he'd never used before.
47:23.133 --> 47:24.933 align:left position:25% line:83% size:65%
You know, you kind of
talked him through that
47:24.933 --> 47:26.333 align:left position:35% line:83% size:55%
a little bit
at the market,
47:26.333 --> 47:28.566 align:left position:15% line:83% size:75%
preparing him in a technique
that he had never done before.
47:28.566 --> 47:29.800 align:left position:37.5% line:89% size:52.5%
- Exactly.
47:29.800 --> 47:31.700 align:left position:20% line:83% size:70%
- And putting it together
on television,
47:31.700 --> 47:34.000 align:left position:40% line:83% size:50%
which is
a whole 'nother level of stress
47:35.000 --> 47:37.000 align:left position:17.5% line:83% size:72.5%
to make something that is--
- Tory: In our kitchen.
47:37.000 --> 47:38.933 align:left position:12.5% line:89% size:77.5%
- Yeah, it's super captivating.
47:38.933 --> 47:40.533 align:left position:32.5% line:83% size:57.5%
- Yeah, I mean,
I really dig it.
47:40.533 --> 47:43.633 align:left position:35% line:83% size:55%
I think this
is a very successful dish,
47:43.633 --> 47:46.566 align:left position:22.5% line:83% size:67.5%
especially for someone
that is like, you know,
47:46.566 --> 47:47.966 align:left position:27.5% line:83% size:62.5%
"Oh, I'm just gonna
make a version,"
47:47.966 --> 47:49.366 align:left position:25% line:83% size:65%
and that's very chefy
to be like,
47:49.366 --> 47:51.266 align:left position:20% line:83% size:70%
"Oh, I was thinking sweet
and sour, you know.
47:51.266 --> 47:53.166 align:left position:20% line:83% size:70%
"I'm gonna turn something
into something that it isn't,
47:53.166 --> 47:54.833 align:left position:32.5% line:83% size:57.5%
but give people
the idea of that thing."
47:54.833 --> 47:56.466 align:left position:35% line:83% size:55%
- Luke: Yeah.
- I think that's great.
47:56.466 --> 47:58.433 align:left position:22.5% line:83% size:67.5%
It shows that he's very
thoughtful with this cooking
47:58.433 --> 48:01.400 align:left position:32.5% line:83% size:57.5%
and, you know,
I give him a lot of props for,
48:01.400 --> 48:03.100 align:left position:25% line:83% size:65%
for even being here,
to be honest.
48:04.700 --> 48:06.600 align:left position:30% line:83% size:60%
It's hard not to
just crush this thing,
48:06.600 --> 48:09.400 align:left position:15% line:83% size:75%
but I just got a huge bite of
the Thai basil, and it's just--
48:09.400 --> 48:10.900 align:left position:32.5% line:83% size:57.5%
- Luke: Right?
- Amazing.
48:10.900 --> 48:12.900 align:left position:17.5% line:83% size:72.5%
- It's a totally different
dish with that Thai basil.
48:12.900 --> 48:14.300 align:left position:32.5% line:83% size:57.5%
- Eating chili,
are you eating chili?
48:14.300 --> 48:16.500 align:left position:32.5% line:83% size:57.5%
- Yeah, I was.
- What, am I not eating chili?
48:16.500 --> 48:18.466 align:left position:37.5% line:83% size:52.5%
[laughing]
- Luke: Exactly.
48:18.466 --> 48:19.866 align:left position:20% line:83% size:70%
- If Luke's eating chili,
I gotta.
48:19.866 --> 48:21.066 align:left position:35% line:83% size:55%
- Luke: I got
emotionally prepared
48:21.066 --> 48:22.466 align:left position:40% line:83% size:50%
to, like,
eat a load of this.
48:22.466 --> 48:23.633 align:left position:27.5% line:89% size:62.5%
- It was a mistake.
48:23.633 --> 48:24.800 align:left position:30% line:89% size:60%
I made a mistake.
48:24.800 --> 48:27.566 align:left position:35% line:83% size:55%
I admit that
a little bit of machismo
48:27.566 --> 48:30.066 align:left position:30% line:83% size:60%
got ahold of me.
[Luke laughs]
48:30.066 --> 48:32.133 align:left position:12.5% line:83% size:77.5%
And, shouldn't have done that.
[Luke laughs]
48:32.133 --> 48:34.000 align:left position:35% line:83% size:55%
But thank you
for pushing me to my limit.
48:34.000 --> 48:35.233 align:left position:17.5% line:89% size:72.5%
- Luke: Yeah, there it is.
48:35.233 --> 48:36.733 align:left position:30% line:83% size:60%
- It is actually
really delicious, though.
48:36.733 --> 48:39.400 align:left position:15% line:83% size:75%
Like when you go back in for
the bite with that extra hot.
48:40.666 --> 48:42.066 align:left position:20% line:89% size:70%
Oh, another one, oh man.
48:42.066 --> 48:43.933 align:left position:30% line:83% size:60%
- It carries it.
- You gotta go one-to-one.
48:43.933 --> 48:45.100 align:left position:30% line:89% size:60%
- It balances it.
48:45.100 --> 48:48.100 align:left position:17.5% line:83% size:72.5%
I mean, you get that, like,
deep, deep heat.
48:49.300 --> 48:52.166 align:left position:30% line:83% size:60%
But I feel like,
in the context
48:52.166 --> 48:54.200 align:left position:27.5% line:83% size:62.5%
of what I expected
when I entered the dish,
48:54.200 --> 48:56.433 align:left position:27.5% line:83% size:62.5%
and then, you know,
being able to experience
48:56.433 --> 48:58.466 align:left position:35% line:83% size:55%
a little bit
of that pain,
48:58.466 --> 49:00.433 align:left position:17.5% line:89% size:72.5%
it carries through so well.
49:00.433 --> 49:02.366 align:left position:32.5% line:89% size:57.5%
It's delicious.
49:02.366 --> 49:03.766 align:left position:20% line:89% size:70%
- Tory: It's super good.
49:05.500 --> 49:07.433 align:left position:27.5% line:83% size:62.5%
- We have our work
cut out for us.
49:07.433 --> 49:08.833 align:left position:35% line:83% size:55%
- Yeah, it's
gonna be intense.
49:08.833 --> 49:10.100 align:left position:35% line:89% size:55%
I don't know.
49:10.100 --> 49:11.500 align:left position:20% line:89% size:70%
They're all so different.
49:11.500 --> 49:13.033 align:left position:37.5% line:83% size:52.5%
They're all
very well done.
49:13.033 --> 49:15.866 align:left position:30% line:83% size:60%
I think that they
were all really delicious.
49:15.866 --> 49:20.400 align:left position:15% line:83% size:75%
I think to me, I kind of have
one in front of the others
49:20.400 --> 49:22.433 align:left position:35% line:83% size:55%
only because
of the utilization
49:22.433 --> 49:25.133 align:left position:25% line:83% size:65%
of all of the market
ingredients and seasonality
49:25.133 --> 49:27.000 align:left position:32.5% line:83% size:57.5%
and as well as
well-balanced flavors
49:27.000 --> 49:28.766 align:left position:15% line:89% size:75%
and a well-thought-out dish.
49:28.766 --> 49:31.166 align:left position:27.5% line:83% size:62.5%
So, I think to me,
like, that,
49:31.166 --> 49:34.966 align:left position:27.5% line:83% size:62.5%
that going into it
is usually my criteria of, like,
49:34.966 --> 49:36.500 align:left position:40% line:83% size:50%
do I know
what I'm eating?
49:36.500 --> 49:38.200 align:left position:30% line:83% size:60%
And does it taste
like what it is,
49:38.200 --> 49:40.500 align:left position:15% line:83% size:75%
but does it also transport me
to something else?
49:40.500 --> 49:45.133 align:left position:20% line:83% size:70%
- Sure, I think if we are
on the same wavelength here,
49:45.133 --> 49:46.733 align:left position:30% line:83% size:60%
we probably have
the same dish in mind.
49:46.733 --> 49:47.900 align:left position:32.5% line:89% size:57.5%
[Tory laughing]
49:47.900 --> 49:49.166 align:left position:27.5% line:89% size:62.5%
- Yeah, I think so.
49:49.166 --> 49:51.566 align:left position:22.5% line:83% size:67.5%
- And I think the thing
that was so apparent for me
49:51.566 --> 49:53.566 align:left position:17.5% line:83% size:72.5%
in that dish is number one:
it was executed amazingly.
49:53.566 --> 49:54.900 align:left position:27.5% line:89% size:62.5%
Like, there just--
49:54.900 --> 49:58.433 align:left position:15% line:83% size:75%
There wasn't really any shame
in that game whatsoever.
49:58.433 --> 49:59.666 align:left position:40% line:89% size:50%
- Right.
49:59.666 --> 50:01.066 align:left position:37.5% line:83% size:52.5%
- But then,
as the dish progressed,
50:01.066 --> 50:03.300 align:left position:32.5% line:83% size:57.5%
I kept finding
new textures and flavors
50:03.300 --> 50:06.766 align:left position:17.5% line:83% size:72.5%
that you didn't necessarily
eat in combination
50:06.766 --> 50:08.166 align:left position:15% line:83% size:75%
with the first couple bites.
- Right.
50:08.166 --> 50:09.800 align:left position:37.5% line:83% size:52.5%
- And then,
it just kept sending you
50:09.800 --> 50:11.033 align:left position:35% line:83% size:55%
to that place
over and over.
50:11.033 --> 50:12.933 align:left position:35% line:83% size:55%
- Kept going,
and I really, you know,
50:12.933 --> 50:14.866 align:left position:25% line:83% size:65%
I'm really impressed
with all of them.
50:14.866 --> 50:16.466 align:left position:25% line:89% size:65%
And I, it was such a,
50:16.466 --> 50:19.633 align:left position:12.5% line:83% size:77.5%
a treat to be able to see that,
like, their own styles
50:19.633 --> 50:22.500 align:left position:30% line:83% size:60%
come to the plate
and be brought out
50:22.500 --> 50:24.400 align:left position:37.5% line:83% size:52.5%
and to see
the finished dishes.
50:24.400 --> 50:28.033 align:left position:20% line:83% size:70%
It's like you get to know
everyone, like, as people,
50:28.033 --> 50:29.966 align:left position:30% line:83% size:60%
and then when you
see how they cook,
50:29.966 --> 50:32.533 align:left position:20% line:83% size:70%
it just kind of changes,
like, how you know them.
50:32.533 --> 50:34.733 align:left position:20% line:83% size:70%
It's like, you know them
in a different way now.
50:34.733 --> 50:35.933 align:left position:20% line:89% size:70%
- Completely, all right.
50:35.933 --> 50:37.733 align:left position:25% line:83% size:65%
So I'm gonna go back
and get the chefs
50:37.733 --> 50:39.266 align:left position:27.5% line:83% size:62.5%
out of the kitchen
right now,
50:39.266 --> 50:42.766 align:left position:15% line:83% size:75%
and then we'll bring 'em out,
and we'll reveal the winner.
50:42.766 --> 50:44.433 align:left position:30% line:83% size:60%
How's that sound?
- Tory: Sounds great.
50:44.433 --> 50:45.800 align:left position:35% line:89% size:55%
- All right.
50:46.800 --> 50:50.500 align:left position:25% line:83% size:65%
Chefs, all that food
was popping.
50:50.500 --> 50:53.133 align:left position:35% line:83% size:55%
There was not
one sleeper of a dish
50:53.133 --> 50:55.633 align:left position:27.5% line:83% size:62.5%
that was like, "Eh,
that's an easy discard."
50:55.633 --> 50:57.666 align:left position:35% line:83% size:55%
So, honestly,
thank you so much
50:57.666 --> 50:59.633 align:left position:25% line:83% size:65%
for what you brought
to the table.
50:59.633 --> 51:00.933 align:left position:32.5% line:89% size:57.5%
It's fantastic.
51:00.933 --> 51:03.433 align:left position:35% line:83% size:55%
And it paints
a wonderful portrait
51:03.433 --> 51:05.766 align:left position:25% line:83% size:65%
for the entire state
of Wisconsin.
51:05.766 --> 51:07.400 align:left position:22.5% line:83% size:67.5%
How was this experience
for you, Tarik?
51:07.400 --> 51:09.266 align:left position:15% line:89% size:75%
- It's fun at the end of it.
51:09.266 --> 51:12.166 align:left position:20% line:83% size:70%
Like, I do get a high off
of stress and anxiety
51:12.166 --> 51:13.866 align:left position:20% line:89% size:70%
at the end of a project.
51:13.866 --> 51:15.433 align:left position:20% line:89% size:70%
So, it's a lot of stress,
51:15.433 --> 51:18.200 align:left position:27.5% line:83% size:62.5%
but now I feel good
that it didn't burn
51:18.200 --> 51:21.666 align:left position:17.5% line:83% size:72.5%
or taste like something you
probably throw away right away.
51:21.666 --> 51:23.800 align:left position:32.5% line:89% size:57.5%
So, I'm happy.
51:23.800 --> 51:25.533 align:left position:30% line:89% size:60%
That was my goal.
51:25.533 --> 51:27.200 align:left position:32.5% line:83% size:57.5%
And not to make
a fool of myself,
51:27.200 --> 51:29.466 align:left position:35% line:83% size:55%
and keep this
as white as I could.
51:29.466 --> 51:30.633 align:left position:20% line:89% size:70%
- Yeah, that looks good.
51:30.633 --> 51:32.233 align:left position:35% line:83% size:55%
It looks like
you know what you're doing.
51:32.233 --> 51:33.400 align:left position:17.5% line:89% size:72.5%
- At home, it's different.
51:33.400 --> 51:34.866 align:left position:20% line:83% size:70%
I'm just like, whatever,
it's everywhere so...
51:34.866 --> 51:36.033 align:left position:35% line:89% size:55%
[Luke laughs]
51:36.033 --> 51:37.466 align:left position:30% line:83% size:60%
- Awesome, well,
thank you so much.
51:37.466 --> 51:38.666 align:left position:30% line:83% size:60%
Greg, how is this
for you?
51:38.666 --> 51:39.966 align:left position:37.5% line:83% size:52.5%
- It's fun.
- Yeah?
51:39.966 --> 51:41.433 align:left position:20% line:89% size:70%
- It's really enjoyable.
51:41.433 --> 51:43.266 align:left position:20% line:83% size:70%
It's always nice to come
see somebody else's kitchen.
51:43.266 --> 51:45.500 align:left position:35% line:83% size:55%
Chef Tory was
very gracious and helpful.
51:45.500 --> 51:47.766 align:left position:20% line:83% size:70%
And I think I've come up
for a new dish
51:47.766 --> 51:49.633 align:left position:15% line:83% size:75%
for our menu this week, so...
- Awesome.
51:49.633 --> 51:50.866 align:left position:37.5% line:83% size:52.5%
- Gregory:
It's a win-win situation.
51:50.866 --> 51:52.266 align:left position:20% line:83% size:70%
- Yeah, that sounds like
a win-win-win
51:52.266 --> 51:54.066 align:left position:32.5% line:83% size:57.5%
because I know
from my perspective,
51:54.066 --> 51:56.000 align:left position:32.5% line:83% size:57.5%
we got to enjoy
that dish too.
51:56.000 --> 51:57.900 align:left position:17.5% line:83% size:72.5%
And it was, it was playful,
it was inventive.
51:57.900 --> 51:59.066 align:left position:10% line:89% size:80%
It was really, really delicious.
51:59.066 --> 52:00.466 align:left position:17.5% line:89% size:72.5%
- I'm glad you enjoyed it.
52:00.466 --> 52:01.666 align:left position:35% line:89% size:55%
- Thank you.
52:01.666 --> 52:03.466 align:left position:25% line:83% size:65%
Chef Lauren, how was
this experience for you?
52:03.466 --> 52:05.166 align:left position:20% line:89% size:70%
- I work a lot by myself,
52:05.166 --> 52:07.633 align:left position:22.5% line:83% size:67.5%
and so it's really nice
to have this fun,
52:07.633 --> 52:10.500 align:left position:25% line:83% size:65%
collaborative energy
in the space
52:10.500 --> 52:14.333 align:left position:17.5% line:83% size:72.5%
and get to feed off of one
another, have some like, banter,
52:14.333 --> 52:15.633 align:left position:30% line:83% size:60%
have some, like,
a little chaos
52:15.633 --> 52:16.900 align:left position:20% line:83% size:70%
behind a restaurant line
again
52:16.900 --> 52:19.100 align:left position:22.5% line:83% size:67.5%
'cause I don't get that
anymore.
52:19.100 --> 52:21.233 align:left position:42.5% line:83% size:47.5%
And so,
I really enjoyed myself.
52:21.233 --> 52:24.000 align:left position:30% line:83% size:60%
It was good time,
good times.
52:24.000 --> 52:25.633 align:left position:20% line:83% size:70%
- Good times, good times.
- Good times!
52:25.633 --> 52:27.766 align:left position:22.5% line:83% size:67.5%
- I like the good time.
[Lauren laughing]
52:27.766 --> 52:29.133 align:left position:20% line:89% size:70%
Oh, with that being said,
52:29.133 --> 52:30.933 align:left position:30% line:83% size:60%
let's go back out
into the dining room,
52:30.933 --> 52:34.466 align:left position:17.5% line:83% size:72.5%
and we'll reveal the winner
of the cook-off, all right?
52:34.466 --> 52:35.733 align:left position:30% line:89% size:60%
Sounds like fun?
52:35.733 --> 52:37.300 align:left position:27.5% line:83% size:62.5%
All right, come on,
here we go.
52:37.300 --> 52:39.966 align:left position:32.5% line:89% size:57.5%
[upbeat music]
52:42.566 --> 52:44.166 align:left position:17.5% line:83% size:72.5%
Chefs, the moment of truth
is upon us,
52:44.166 --> 52:48.333 align:left position:17.5% line:83% size:72.5%
and I cannot stress enough,
thank you so much.
52:48.333 --> 52:52.366 align:left position:22.5% line:83% size:67.5%
There was not one dish
that stood out
52:52.366 --> 52:54.766 align:left position:40% line:83% size:50%
as being
an easy castaway.
52:54.766 --> 52:57.366 align:left position:35% line:83% size:55%
This decision
was really, really difficult,
52:57.366 --> 53:00.033 align:left position:20% line:83% size:70%
and we had to deliberate
about it for some time.
53:00.033 --> 53:02.066 align:left position:27.5% line:83% size:62.5%
- You guys all did
such a great job.
53:02.066 --> 53:04.500 align:left position:12.5% line:83% size:77.5%
I know for you guys, especially
coming from Milwaukee,
53:04.500 --> 53:07.333 align:left position:15% line:83% size:75%
not being at the Dane County
Farmers' Market all the time,
53:07.333 --> 53:09.900 align:left position:22.5% line:83% size:67.5%
you know, to represent
all of the farmers out there.
53:09.900 --> 53:12.666 align:left position:15% line:83% size:75%
Obviously, Lauren, like, you
know what you like to cook with,
53:12.666 --> 53:15.200 align:left position:20% line:83% size:70%
and you were able to get
so many vegetables and fruits
53:15.200 --> 53:18.533 align:left position:32.5% line:83% size:57.5%
and, of course,
the flowers for your station,
53:18.533 --> 53:19.866 align:left position:30% line:83% size:60%
but for the guys,
you know,
53:19.866 --> 53:21.633 align:left position:30% line:89% size:60%
like, you really,
53:21.633 --> 53:23.266 align:left position:30% line:83% size:60%
not only showcase
what was at
53:23.266 --> 53:24.666 align:left position:12.5% line:89% size:77.5%
the Dane County Farmers' Market
53:24.666 --> 53:26.033 align:left position:22.5% line:89% size:67.5%
but what season it is,
53:26.033 --> 53:28.233 align:left position:12.5% line:83% size:77.5%
what the taste of this place is
right now
53:28.233 --> 53:30.633 align:left position:20% line:83% size:70%
and what's really, really
growing in Wisconsin.
53:30.633 --> 53:32.566 align:left position:15% line:89% size:75%
So, really, really great job.
53:32.566 --> 53:34.766 align:left position:27.5% line:83% size:62.5%
But it can only be
one favorite.
53:35.766 --> 53:38.833 align:left position:22.5% line:83% size:67.5%
Our favorite dish today
came from Chef Greg.
53:38.833 --> 53:41.366 align:left position:22.5% line:83% size:67.5%
- Oh, awesome, thanks.
[clapping]
53:41.366 --> 53:42.600 align:left position:32.5% line:89% size:57.5%
[Luke laughing]
53:42.600 --> 53:45.033 align:left position:35% line:83% size:55%
- I felt like
it was really well balanced,
53:45.033 --> 53:48.366 align:left position:27.5% line:83% size:62.5%
and I really liked
that you used
53:48.366 --> 53:50.766 align:left position:20% line:83% size:70%
a bunch of different raw
vegetables and fruits in there
53:50.766 --> 53:53.800 align:left position:10% line:83% size:80%
and were able to, like, showcase
them for the natural flavors.
53:53.800 --> 53:55.766 align:left position:37.5% line:83% size:52.5%
It was just
a really tasty dish.
53:55.766 --> 53:58.400 align:left position:32.5% line:83% size:57.5%
- Chefs, again,
thank you so much
53:58.400 --> 54:00.766 align:left position:32.5% line:83% size:57.5%
for everything
you brought to the table today.
54:00.766 --> 54:03.933 align:left position:15% line:83% size:75%
I think Wisconsin's a better
place for all of your efforts.
54:03.933 --> 54:06.133 align:left position:15% line:83% size:75%
If I haven't said it before,
I'm gonna say it now,
54:06.133 --> 54:08.333 align:left position:30% line:83% size:60%
forever forward
because you are the ones
54:08.333 --> 54:11.333 align:left position:27.5% line:83% size:62.5%
pushing the flavors
and farmers
54:11.333 --> 54:14.400 align:left position:27.5% line:83% size:62.5%
and food producers
of this place forward.
54:14.400 --> 54:15.600 align:left position:12.5% line:89% size:77.5%
- Tory: Everything was so good.
54:15.600 --> 54:17.033 align:left position:42.5% line:83% size:47.5%
- Yay!
[applause]
54:17.033 --> 54:18.833 align:left position:37.5% line:89% size:52.5%
- Flowers!
54:18.833 --> 54:20.000 align:left position:37.5% line:89% size:52.5%
- Good job.
54:21.833 --> 54:23.833 align:left position:37.5% line:83% size:52.5%
[laughing]
- Luke: Talk to Arthur.
54:23.833 --> 54:25.000 align:left position:20% line:89% size:70%
Thank you so much, Tarik.
54:26.000 --> 54:28.333 align:left position:12.5% line:5% size:77.5%
- Man: Tory, you come in there,
a little bit closer,
54:28.333 --> 54:29.500 align:left position:30% line:5% size:60%
there, you guys.
- Yeah.
54:29.500 --> 54:31.333 align:left position:35% line:5% size:55%
- Man: Nice.
- Is this too close?
54:31.333 --> 54:33.500 align:left position:32.5% line:5% size:57.5%
How about this?
- Tory: Do you like this?
54:33.500 --> 54:34.666 align:left position:22.5% line:5% size:67.5%
- Does this look good?
54:34.666 --> 54:36.233 align:left position:32.5% line:5% size:57.5%
YEAH, oh, gosh!
54:36.233 --> 54:37.733 align:left position:32.5% line:5% size:57.5%
Heart to heart,
you like that?
54:37.733 --> 54:39.400 align:left position:32.5% line:5% size:57.5%
[Luke laughing]
54:39.400 --> 54:40.833 align:left position:47.5% line:5% size:42.5%
Hi.
54:40.833 --> 54:43.500 align:left position:17.5% line:5% size:72.5%
- I've always wanted this,
this date to happen.
54:45.133 --> 54:46.933 align:left position:37.5% line:5% size:52.5%
All right,
let's not make it weird.
54:46.933 --> 54:48.600 align:left position:17.5% line:5% size:72.5%
- No, let's make it weird.
54:48.600 --> 54:49.866 align:left position:25% line:5% size:65%
I live in that space.
54:53.033 --> 54:54.200 align:left position:27.5% line:5% size:62.5%
So we're in the...
54:54.200 --> 54:56.800 align:left position:37.5% line:5% size:52.5%
[gibberish]
54:58.166 --> 54:59.833 align:left position:15% line:83% size:75%
- Announcer: Wisconsin Foodie
would like to thank
54:59.833 --> 55:01.233 align:left position:17.5% line:89% size:72.5%
the following underwriters:
55:01.800 --> 55:04.300 align:left position:27.5% line:5% size:62.5%
- The dairy farmers
of Wisconsin
55:04.300 --> 55:06.966 align:left position:22.5% line:5% size:67.5%
are proud to underwrite
Wisconsin Foodie
55:06.966 --> 55:09.100 align:left position:32.5% line:5% size:57.5%
and remind you
that in Wisconsin,
55:09.100 --> 55:11.900 align:left position:27.5% line:5% size:62.5%
we dream in cheese.
[crowd cheering]
55:11.900 --> 55:13.600 align:left position:20% line:5% size:70%
Just look for our badge.
55:13.600 --> 55:16.033 align:left position:17.5% line:5% size:72.5%
It's on everything we make.
55:16.033 --> 55:18.033 align:left position:25% line:5% size:65%
- At Organic Valley,
our cows make milk
55:18.033 --> 55:19.900 align:left position:15% line:5% size:75%
[cheery whistling] with just
a few simple ingredients.
55:19.900 --> 55:22.466 align:left position:17.5% line:5% size:72.5%
Sun, soil, rain, and grass.
55:22.466 --> 55:23.700 align:left position:30% line:5% size:60%
[bubble popping]
And grass, and grass.
55:23.700 --> 55:24.900 align:left position:32.5% line:5% size:57.5%
- Cow: Yee-haw!
[angelic choir music]
55:24.900 --> 55:26.366 align:left position:17.5% line:5% size:72.5%
- Organic Valley Grassmilk,
55:26.366 --> 55:29.000 align:left position:35% line:5% size:55%
organic milk
from 100% grass-fed cows.
55:31.033 --> 55:32.200 align:left position:35% line:5% size:55%
[banjo music]
55:32.200 --> 55:34.133 align:left position:30% line:5% size:60%
- Employee-owned
New Glarus Brewing Company
55:34.133 --> 55:36.600 align:left position:15% line:5% size:75%
has been brewing and bottling
beer for their friends
55:36.600 --> 55:39.366 align:left position:30% line:5% size:60%
only in Wisconsin
since 1993.
55:39.366 --> 55:41.333 align:left position:10% line:5% size:80%
Just a short drive from Madison,
55:41.333 --> 55:43.233 align:left position:22.5% line:5% size:67.5%
come visit Swissconsin,
55:43.233 --> 55:45.000 align:left position:35% line:5% size:55%
and see where
your beer's made.
55:46.033 --> 55:48.066 align:left position:32.5% line:5% size:57.5%
[upbeat music]
- Wisconsin's great outdoors
55:48.066 --> 55:49.900 align:left position:17.5% line:5% size:72.5%
has something for everyone.
55:49.900 --> 55:53.000 align:left position:22.5% line:5% size:67.5%
Come for the adventure,
stay for the memories.
55:53.000 --> 55:54.833 align:left position:25% line:5% size:65%
Go wild in Wisconsin.
55:54.833 --> 55:59.866 align:left position:20% line:5% size:70%
To build your adventure,
visit dnr.wi.gov.
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- With additional support coming
from The Conscious Carnivore.
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From local animal sourcing
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to on-site high-quality
butchering and packaging.
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The Conscious Carnivore
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can ensure organically raised,
grass-fed and healthy meats
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through its small group
of local farmers.
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The Conscious Carnivore,
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know your farmer,
love your butcher.
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- Feeding America
Eastern Wisconsin
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is the largest local
hunger relief organization
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in the state.
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With your help, we ensure
your neighbors in need
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don't have to worry where
their next meal may come from.
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Learn more at
FeedingAmericaWI.org.
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Additional support
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from the following underwriters:
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also with the support
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of Friends
of PBS Wisconsin.