Southern chef Hugh Acheson prepares some of his favorite backyard recipes.
Okay, so in this bowl is just gonna go a really, really simple basting kind of marinade. We're gonna give it a little bit of chili flake. In this, I've got parsley and lemon zest. You will notice that this is a fresh lemon. I have an abhorrence of those plastic lemons. I don't know who invented them, but I think it's somebody named Mr. Real Lemon. And they're not cool. So if you call for fresh lemon juice, it comes from this. If you call for lemon zest, use a rasp or a zester and get that exterior off. And that's what it is. In there too is fresh parsley. So these are fresh herbs. Fresh herbs do not come in a small jar in your drawer. That is, it should be a spice, a spice is a bark and a seed. Herb is a leaf and you should grow it. This is Dijon mustard, the chili flake, and a good amount of olive oil. And again, olive oil you just wanna make sure you're cooking with olive oil that's good, that you're proud of. I don't think you ever die and go to your grave going, man, I wish I'd bought cheaper olive oil. [LAUGH] Okay, a little bit of salt in there. Definitely a little salt in here, a little bit more when those are gone. I'm gonna take my spoon and just stir that around and then we're gonna get the chicken [INAUDIBLE] around with some tongs. And then we're gonna get them. Grilling. [SOUND] It's amazing, I need assistants like this at home. I have an 11 and a 13 year old and they've begun to fight against me. Aw, really? We have to cook? If you want to eat. Okay, so the chickens are gonna go in. In there like that. And we're gonna slather them around because I got that one salted on the non-skin side. I'm gonna go through and just salt relatively aggressively on the skin side as well. Same thing for chicken number two. Hopefully we'll get chicken number two in the pan cuz we're looking at a little bit of real estate in our tiny grill pan for a tiny grill demo. This is tiny Elmo. Welcome to tiny grilled Elmo. Okay, so the salt goes in. I'm going to get a little bit of pepper on there, too. [NOISE] That can go away. Let's go into here. You know what we're gonna do, we're gonna get both hands. Can you get me another one of these or something equivalently as heavy to compress the chickens in? So in the old school of Italian cooking, cooking in their bread became popular a long time ago. It's a great way of cooking in a grill, it just kinda compresses everything, makes it about the same thickness, which will make things. Cook more evenly. And then we're gonna get that down. I just raised the heat so that's gonna go in there. And the good thing about cooking chicken like this is you're just gonna leave it alone. You're going skin side Down. And the skin side you're really gonna be cooking it for the majority of time on the skin side. And that's just gonna sit there and do its thing as we start on all of our other adventures. There, this'll be the grill aisle. And right now I'm going on Sort of medium heat. You know when you got medium, medium hot, or you do wanna go medium, medium high. I wouldn't go any higher than that. Don't go on high. You'll have like smokey grilling happening. Okay, this pot right here is for blanching my peas. That we're going to do. This is all going to come together with some grilled bread that we're going to process through as well once we free up a grill pan later on. A little gia martini that we're going to slice thinly and grill. I love grilled bread as a starch element to food, it kinda breaks up things. To me it's really summery Like this type of thing, if you grilled a beautiful pork tenderloin or a pork loin at home, and thinly sliced it, with grilled peaches and grilled bread, and a ton of beautiful dressed arugula with red wine vinegar and olive oil, you've got dinner on a platter. So this is the type of food that comes to me from cooking at my cottage, as it does to me in the place where I live now, which is the southern United States. So okay, peas are gonna go in, and they're going in to rapidly simmering boiling water. Somebody saw what I did there, but that's okay. And then they're gonna come out and we're gonna make a salsa verde with them. So a salsa verde, this is more of an Italian salsa verde versus a Spanish salsa verde or a Mexican salsa verde. Which is usually made with tomatillos. This ones going to be made with a ton of fresh herbs. So over here we've got margarine which I always call. And please do not take it as a sexist statement. It's not. It's the feminine time. Which is a term taught to me by a suscha, or a pastry chef named Katherine Wise years go, and it was her way of explaining its flavor. And to me that does demonstrate that it's just a different style. It's beautiful and then this is flat leaf parsley. This is fresh mint which I think works really well with chicken and it's also very nice, and this is fresh basil, so all of this stuff in greenery now, if you buy this at the store you're looking at $40. If you buy it in seeds you're looking at 35 cents So, try and grow something. If you can't grow mint in your garden at home, abandon everything and move into a condo. So. There is no point for you. Mint is a weed. Okay. So these peas have literally just cooked. So when we talk about peas and we talk about the beauty of seasons. Fresh English peas in the spring. As it is, we're getting into summer but in some parts of the world they're still in spring. And here they kind of are as well although it's 85 degrees outside. They just don't need that long to cook. They're beautiful, they're ripe, they're sweet, they're abundant. You still want a little touch of Christmas to them. And I'm making a dish that in the end, I wrote this recipe five months ago for the festival. Cuz they demand everything way up front. We do it and whatever. And then I had this almost exact dish at Charley bird last night. The pop up that's happening over at Jimmy's Bodega. Charley Birds a wonderful Italian restaurant owned by Robert Bird. Robert Boar. In the village in New York. Okay. Fantastic wine program. I ate with a bunch of Somalias. They're like oh. Champagne floats. We don't do that anymore. Okay. So the peas are chilling down and we're looking around, I've going to use a food processor I've got over there. We're gonna peek at our chicken, you're doing your chicken thing. You are a bigger chicken. That's a big baby. Little baby. My assistant Ashley had her third child yesterday. And this morning she's like, did you respond to that email? I was like, would you stop working. What is wrong with you? Okay, so this is gonna come off and go over here. This is hot. And we're gonna start plucking some herbs and getting it into a food processor. You can use a blender for this. You can definitely do it by hand. Salsa verde definitely predates very fancy kitchen machinery. For this kitchen machinery to work This device needs to be plugged into a wall. [LAUGH] Which is right there. That's. [BLANK_AUDIO] Okay. Everybody's fine. Don't look at me like I can't do this! This was going to be a demo where we were going to show case Gale Simmons Berry [FOREIGN] that they were still cooking here at 9:59, but that successfully got out. You can see that on Instagram as well. Social currency in the modern age. We're just gonna let that go. Skin's crisping up. When we talk about chicken, a lot of your failures in chicken at home are not properly diagnosing the chicken is surrounded by this layer of skin. Underneath the skin is a lot of fat. slightly lower the heat, you're still encouraging crisping, but you're encouraging render of that schmaltz off of that, leaving that crispy skin behind. And that's what you want. But what you don't want to do is cut into a chicken, have slight crispiness, and then this sort of blublublbu, which, I don't know how to spell that. Write it down and present it to me and there's a prize afterwards. So that's what we're looking for. So I'm gonna reduce the heat just a little bit. Mostly on that upper burner. And, and we're just gonna mellow it out. Everybody be calm. Okay, we're gonna get over to salsa verde. That salsa verde stuff is gonna have some fresh garlic. And so I've got it minced and I've got it in whole clove form to prove that I did not buy pre-minced garlic. If you buy pre-minced garlic you are officially dead to me. I've got some vinegar and I've got some more dijon and I've got some things To provide umami, some richer flavor of two things in the form of saltiness, which is capers, and these are just simple salt-packed anchovies, which I successfully snuck in the food with my kids hating anchovies for 13 years. [LAUGH]. I'm very proud of this. .. [LAUGH]. Okay. So we're gonna get all this together, and we're just gonna start ripping apart some herbs. Right into said food processor and I just take that and run my fingers down and leaving the stem behind. So grabbing, flipping, snipping, grabbing, flipping, snipping, and at the restaurant you develop carpal tunnel. It's ok it's part of the job. So I am known as being a southern chef now, but I am from Ottawa, Canada. [LAUGH] Which David Chang made fun of in a demo in this room yesterday. He was never trust a southern from Canada [LAUGH] But the reason I love where I am, if I lived in Cincinnati I'd be totally enamored with the food of Ohio and I just happen to be a massive fan of my community and my community is Athens, Georgia and it's an awesome community, it's a superlatively interesting community. But it also sits in this lower region of the Appalachians. And it sits in an area of food cultural history that is so interesting, and that is so storied and that we can learn from every day. And when people say southern feud is a beautiful thing, I say no, it's a really storied and tradition thing. It's also an extraordinarily painful thing. It's come through a lot to get to where it is and it's still got a long way to go to understand that the course it's taken. Which is rich and interesting but there's still a lot of coming to terms. Okay, so let's just look at what our grill pan's done. Do you guys see that? That's good. So we're gonna quarter turn that. Okay. So what am I looking for here? There is a difference, and it's difficult to diagnose unless you've been doing this like me. [LAUGH] Since I was 14 years old, in the wisps that you get off of a pan. more billowyness is either deep smoke and you have a fire, probably vacate, or it's sort of wispiness of steam, which you just need to interpret the differences between the two. So, this is kind of steam is going away and, and you can see that and that it's becoming to be like smoke So that means that we're thoroughly browning properly but we're probably at a point that we need to turn, and we are. And this non-stick grill pan decided to be the evil small genius of sticking grill pans. Okay, now we're good. Come on, don't do that. Woo. Hi-ya. Okay, so generally pretty good. I want to get it quarter turned though. Whoa, there we go. So we're going to lower those heats down just a little bit more and just let them go again. [NOISE] So the southern United States, again, is. Is this place of utter bounty. And so what I am trying to do now is run my restaurants and run my world. And be a father to my kids and teach them a lot. And teach them life skills that can get them through. Make sure they never choose the profession of being a chef. That's key. But also is to re-examine what people think about Southern food and try and answer the question about truly what is Southern food. To me, it's an agrarian reaction. It's a reaction to what's in your own back yard and what's coming up in the seasons. It's a celebration of those things, and I think that It's a celebration of abundance in a lot of ways. The best writer on southern food is a woman who is a black chef named Edna Lewis. Edna Lewis was an amazing, amazing human from Virginia who was a chef in New York City, but way before her time. She was an executive chef in New York in the 50s. She passed away in maybe 2004 and was just an amazing, amazing person. Wrote books like The Gift of Country Cooking. Just amazing stuff. She wrote a piece about blackberries once that to me redefined what we look for in southern food. And it was just a celebration of The idea of the blackberry and the time that it came in the summer that meant so much to her and her family. And to me that was the best serve idea of Southern food. Was that figuring out in that anticipation of new ingredients popping up on your menu. And me, as a chef, I just wait for those times and we get excited about them. So that's southern food to me and it's got that simplicity that has a kinship to and a reverence to Italian food. I think that it's got a similarity to that in the way it treats food. [SOUND] Okay. We're gonna flip these [INAUDIBLE]. And we're looking good. Skin's all crisp. Everything's rendered off perfectly. This is gonna be, I found my show chicken. You are not my show chicken. [LAUGH] You didn't even try to be my show chicken. Everybody has got to be a show chicken. Okay, so In that way, what Southern food is not, and it's very important for me to always say this, is it's not the food that kills you. It's not lard and it's not fried chicken, and it's not just biscuits. If you have those things in combination, that's not a meal, that's a death sentence. If you put it between two donuts and call it dinner, People have done that. They've made mistakes in life. They have names and they like butter. [LAUGH] You're getting my picture, and I love them. They're my community members, but they made some mistakes. And they're very sorry for that now. So So I think that now is high time to revere succotash and perlow as much as the fried chicken. And things like this are staples of southern food, they have stories and they have histories and they have places they come from and they cooks who cook them every day, like Sean Brock. And [UNKNOWN] who are my mentors and peers and just lovely humans in their own right. Okay. [BLANK_AUDIO] How you doing? Bad chicken? Good chicken? They've got a little while to go. We're just gonna let them hang out Do what they do. I think bad chicken is one super burner, so we're gonna change that chicken to not-so-super burner. [BLANK_AUDIO] There we go. Okay, back to salsa verde making. We're going to put our anchovies in there. Eh, just some of them. Kind of cooking from a recipe, this is a recipe that if you just put an abundance of fresh vegetables in front of me, I would make you dinner. And I think that's how America needs to learn to cook again. America is in a weird state with cooking. We have more food festivals. We have more farmers' markets. We have more Abundance of availability. We have more ways to defeat convenience foods than ever before but we still choose not to in a lot of ways because we deem cooking difficult. Well, this is a Saturday dinner. I don't even expect you to cook this on Wednesday when you're busy and been at work for 14 hours and coming home and kids are cranky and everyone's, but There are meals to cook them. Thank you. And this is meal to cook them, the weekend, and present in front of everyone. Have a great bottle of roseé and call it a day. Okay, so I've got everything in there. Garlic, anchovies, capers, chili flake and all the herbs. Little bit of the Dijon. I've got to put a little bit of vinegar in there. And then we're going to balance. Essentially this is going to be almost like a vinaigrette. But a little thicker because of the massive herbs in it. So in a vinaigrette you're a ratio right. So the easiest way to cook is sometimes ratios. It's a ratio of 3 to 1. 3 parts oil to 1 part acids makes vinaigrette. You can add anything to it, to make it taste however you want. Whether it be miso and soy, or whether it be carrot juice and ginger, you can make whatever you want. That's your problem. I'm not at your house. I can be, you just need to give me your address. [SOUND] Don't take that. Sorry. Okay, so we're gonna puree that up and see how it goes. We're gonna go on low. And then we're gonna go high. And I just wanna do this in a way that gets to be a nice simple puree but not too [NOISE] And you want it to be thin. [NOISE] That's good! So what we've come up with [BLANK_AUDIO] Looks like [BLANK_AUDIO] [SOUND] Looks like that. [COUGH] [LAUGH] Okay? So it's nice, it's course. You can make it, in abundance, and freeze it in an ice-cube tray, and then pop it out and thaw it. It's not gonna really degrade that much, if you do that. You can keep it in the fridge. Cap it with a little bit of extra olive oil. And that'll keep it from oxidizing. You can keep it in the fridge for probably five days before you start to see some discoloration and flavor loss. So you should always have staples in your kitchen. And that's one of them, is you can always make that in advance and have them. You're better equipped to cook quickly, and consistently, and more conveniently for you, from scratch food, if you have foundational stuff in your cupboard that you're all ready to do, you have a system. You walk into your kitchen and you're like, I'm gonna make a great salad for dinner, because you've got a vinaigrette, and you got all your stuff from your CSA box from the market, and you can easily and quickly assemble it because you've got the skill sets. And the time that it takes you to do that, make a full protein-based salad, is faster than you going to Chick-Fil-A. I love Chick-Fil-A, trust me, I'm in the South. But it is one confused chicken sandwich. Okay, what we didn't add yet are the peas, so the peas are gonna go in, and we're just gonna pulse that, even just for a second Just to pulverize those peas a little bit. Pulse, pulse, pulse, pulse! There we go! And there we go! And then once you've added it, I'm done with it. And there we go! [BLANK_AUDIO] Okay, so the chicken's gonna come out in sec. I'm gonna test it. Didn't we have a thermometer up here? [BLANK_AUDIO] So chicken you go 158 to 163, is generally good. When you're done and resting And everybody understands what resting meats is and why? [BLANK_AUDIO] I'll explain it most succinctly as this. If meat is a piece of sponge and you soak it in water and then apply it To heat all the water rushes to the center, right? But if you take it out, all that water will then resume the place from whence it came in the sponge. Meat's the same way. You cook it. All the liquid and moisture goes to the center. You immediately cut it after it comes off the heat, you get this [SOUND] Everywhere, spell that too. And then you look at the meat and it's got a red dot center and completely grey, a very unappetizing look to it. It's cuz that little blotch in the center once held all the liquid and blood and beautifulness that is now on the cutting board. And you didn't give it a chance to rehabitate all the area from where it came from. Does that makes sense? Nice, okay, we have a thermometer. [BLANK_AUDIO] This is not as fancy, I'm going to take this to the hospital. They have a lot more, better thermometers. [LAUGH] They were very nice. I had this one Zen-like doctor. Okay, we're 148 right now. I'm measuring the breast which usually you're gonna measure in the thigh, but when you are spatchcocked, it generally is going to be the breast that is thus the thickest place, so we're just about done. Yeah, I'm measuring. My lowest 146 and my highest was, like, 173. I'm just going to turn them off and let them sit there. Okay, I'm going to measure that one too. So the doctor that is very, what I would call a mountain zen man, likes quiet walks in the woods by himself Reads a lot of fiction, probably makes his own beer. He was very nice and extraordinarily great doctor. Who was extraordinarily great because he was kind of adverse to prescribing any medication. Which I like doctors like that, we're an uber prescribed country. And I'm talking to you too, chickens. You guys take too much drugs. I'm gonna stop talking to the chickens, talk to you. But he was like, yeah, I read this book once about chefs. And somebody ask the chef what he needed to know about food. And how many ingredients he needed. And the chef was some Zen guy and responded with eight. Obscure number, but it was kind of this mind play of in life you need like eight ingredients and you should be able to make anything you need to, to make yourself happy from those eight ingredients. As a chef that sort of struck me in this way yesterday thinking about it, I was like, Man we're offered everything everyday. Everyday is this long new list of stuff that we can cook. It's like caviars from this place, lobsters, whatever it is, we can get it flown in. Whatever time of day, it'll arrive. But is it meaningful? And to me Southern food is sort of that aid ingredients. It's like, how do you make that food that is so impactful on an entire Amazingly diverse population from rich to poor from black to white from throughout history and they all ate almost the same thing. And that to me is this good side of southern food is the beautiful rearranging of the ingredients. And it just happened yesterday, we don't have the ingredients listed yet I'm working on it though. Okay, so let's get rid of that. We got, oh Jeez. You are gonna go rest over there. I've gotta grill some vegetables. Are you the good chicken? You're the good chicken. You rest on top. Okay, we are gonna go on to mac daddy burner. MacDaddy by what's your name? Okay. What are these? Scallions. No. They're baby leeks, which, okay, the other thing is I do want you to get beyond the eight ingredients sometimes in your life. I want you to go and I want you to go to your farmer's market and talk to them about what they're growing And demand from them to grow you. That they grow what you want. And it's the same thing at the grocery store. Your money has so much power. So invest in the people that you know who want to do things. Invest in your community. In the machinations and the economics of your community, so if you go. To my house and we're eating baby leeks, they come from Tim and Alice. Tim and Alice Mills are awesome, awesome people and they live in Athens, Georgia and they have a little farm called Red Mule Farms. And they have a grist mill that Tim built from scratch out of old Chevy truck parts And it's run by a mule. The mule walks in a circle and it powers a very large metal arm fitted to another contraption which is a Chevy transmission. Underground it goes to a hut that's a gristmill. And Tim in that gristmill mills Polenta and grits. And oatmeal and a number of other things. But he also grows vegetables. And Tim looks like a brilliant Amish man with the large beard. He's not Amish. He's just fashionably Amish. [LAUGH] Tim is one of the dearest people in my world, and he's beyond belief brilliant. Yet he's completely deaf, almost. So Alice feels like it's necessary to scream at Tim the entire through tours of the farm. And I'll be right next to Tim. And Alice will be screaming at Tim going he wants to know how the [INAUDIBLE] works. And Tim looks at me and is like. I knew that Alice. So it's a funny amazing interplay of a marriage going on after years of making it work. But they are awesome awesome people. And so, but that's the connection I have, and that's the connection that a vegetable gives, is that this can be a relationship much beyond an Allium and that's what I want you to do with food, is find the relationship. Relationships out there that cohesively connect you to food, to your community. Because that's the most important thing you can ever teach to your kids, is how do we cook that makes it matter. How do we cook so we feed ourselves really well, but But we have impact, and that's where it comes back to the money. You all have impact. Figure out where you are spending your money and figure out then where you want to spend your money, cause it's really, really,really important. I talk about the age of convenience a lot. The age of convenience started in 1940, post world war two. Really, whatever. Post World War II, the freezer isle suddenly comes up, and the freezer isle is an interesting phenomena, and it's heralded as one of the best advances in science and food and everything we're ever gonna do, and it's great, it's brilliant. [Sizzling noise] and it causes this world that, in community cookbooks, in spiral bound community cookbooks of the south and everywhere across the United States put out by communities and women's leagues and churches and AME's and all these amazing amazing groups and foundations and cultures, you started to see from scratch cooking We suddenly have cream of mushroom soup and Jell-O as ingredients. And it's funny, but it's also the demarcation point of a major malaise in cooking, and then obesity rates, and type two diabetes, and all these other things start to occur in America all because of that convenience. And we lay silent for a long time, and suddenly we're now actively trying to push that back. But that clock has gained a lot of attention and there's a lot of money in that play now, so the fight against that is becoming increasingly difficult, there's a bigger fight than ever. But the way we do it is that you make small changes every week in your life, and you make changes that have impact on you and your family. Because like buying a good quality olive oil you will never regret the time you spend with your kids in your kitchen. It's amazing. If you have a kid, Beatrice. Beatrice is my oldest. Beatrice is 13. When Beatrice was five, we'd always cooked with her. These kids eat everything and they're awesome. They still jones for Chick-fil-A, don't get me wrong. Five years old, going out to kindergarten, first day in kindergarten. I listen in the kitchen, there's a rabble-rousing in the kitchen. There's noise, it's her by herself and she's got her stool up and she's making a vinaigrette to go with her salad. From scratch, because she understands the ratio, and she understands the simplicity of food, and that's what she's gonna bring to school. She was five. But what it means to me is not what she knew at five, but what she would have as life skills when she got through the most difficult time of her life which is twenty years old, when you suddenly wake up and you realize. I don't have any money. I don't livre at home anymore and I barely know how to cook. And they won't sell me a happy meal anymore because I'm too old. So that's where life gets us. So we have to fight against that. We have to give kids the skills to poach an egg and make a vinaigrette and make greens and make just simple sauces and roasted chicken. And you can feed yourself, because all of this, I don't know if you've noticed, I'm not a really big caviar and foie gras guy. I'm just not. I went through years of being a caviar and foie gras guy, that's how I grew up in French kitchen. It's what we did at Gary Danko when I opened that place years ago. It's what we do in food. But that's restaurants. What I want you guys to cook at home is food that's available to you that's economical and smart and easy to prepare. I still pay my mortgage from restaurants, so I want you to come So that's the trick, but basically, America's gotta get cooking again and we can. okay, I'm gonna pull out the fanciest culinary tweezers ever, which are really expensive at fancy stores but really cheap at pet supply shops. [LAUGH] For totally different uses, you guys can put the, connect the dots on that. Okay, I'm gonna come of and we're gonna start thinking about plating because we got seven minutes, but I am really good at timing so I don't want anybody to freak out that they're not gonna make the next session with, I love grilling and getting drunk at the main stage. [LAUGH] [SOUND] Check this! Hold on, this is my thinking pose. Okay, these are coming off. We're going to go with the rest of these or you could use scallions. So, I'm not dissing scallions, I love scallions, but what I am encouraging you to do is cook with whatever is there. I'm just grill this corn lightly, a little bit. And get that going. I've got to sprinkle a little bit of olive oil in there. These are just baby [FOREIGN] There's a lot of different vegetables coming on the scene now that we're seeing. And that's because of the goodness of the world of modern technologies, shipping and things like that. So I'm not preaching, I'm not a zealot. Don't go 100% local, you don't need to. I don't want you to try and jump to that assumption right now. We're not ready, you're not ready. I'm not even ready. Little steps again, little steps to engage your community, little steps to figure out who lives next door to you, little steps to realize you don't have to be a chef to shop at the farmer's market every Saturday. Realize that it's a really enjoyable cadence of life. Realizing that making lunch instead of having your kids eat school lunch Is something you'll have to wake up for 15 minutes earlier. And though you think you can't grasp the notion of losing that sleep, you can. Because your kid is suddenly healthier. And they have rosier cheeks. And they're happier. Because when we feed kids well, they're happier. This was the worst decision ever to do a grilling demo indoors. It's smoky in here. But I want you to relax. You're in good hands. Okay. So I've got beautiful tomatoes. We're going to season some of those up. We're going to quickly grill some bread. And I'm going to just. I'm going to call it a day on the vegetables. We are bigger tongs. And then we're going to cut the corn off the cob or perhaps. In three minutes, we're going to serve it whole, but that's okay, we're gonna figure it out. [SOUND] [BLANK_AUDIO] Okay, so other little tidbits of knowledge. If I'm cutting something straight, and want it to be straight, I pretend there's a piece of graph paper on the cutting board, no joke, and I cut perpendicular to the side of the board. And I'm looking down. The major thing with slicing anything is keep your thumb back. It's the one thing we tend to cut. Otherwise, cut like this. It's a claw. I know you guys think this is basic. But I've seen a lot of people cut off fingers. Have you? The doctor back there is like well yes I have. [SOUND] Okay, you over there. So, if you're doing this, you got your chicken, maybe it's slightly under, just slightly, just slightly, and you've done it before the guests arrive. And then you are going to put it on a pan and finish it in the oven for a little bit. Meanwhile, you're out on the grill and you got a big, beautiful grill going. And you grill all your vegetables up. Whatever it is And you just make this massive, beautiful platter of goodness, and you just have fun with it, and you play it up, and you serve it to people, and you open wine, and you talk as humans like to do. And you enjoy. And that's what food is. Food is a mechanism to get us around the table for the most important thing we will ever do which is talk to each other. And talk to our friends. And food at home should be that thing more than it ever is in a restaurant. A restaurant is a break for you. I want you to come in there, don't be grumpy, we don't want that Difficult to recover from. I'm not your therapist, I'm a restaurant. [LAUGH] Be kind to me. So, but what we wanna do is make sure that our time at home is precious and fun and interesting and engaging and understand of the weeks that we've had, the days that we've had, the most difficult times that we've had, the pleasures we've had, because without that Again, that's when you do get a little remorseful at the very end of life. And go, man, I wouldn't mind that back. So what am I doing? That, that, I'm gonna cut some tomatoes. So I've got these beautiful tomatoes and we're just gonna slice them. Again, the benefits of a sharp knife are great. Now there is a key to slicing tomatoes. It's not in the slicing, but it's in the fact that they need salt desperately. They want salt. Because, what does salt do? It draws out liquid and it draws out sweetness out of things. It draws out flavor. So, that's going on there. We're gonna look at grilled bread. We're doing fine. I'm gonna take my corn, and we're just going to Oo, I have eight minutes, but this is luckily not some television show. God, I hate TV. Okay, moving on. Just kidding, just kidding. I love TV. How are you? You're good. You can use tongs, you can use your fingers. Don't use your fingers. That's silly. Okay. The baby bok choy. Look at the baby bok choy! It's beautiful! And these nice, we're going to take these beautiful grilled leeks like that, and just kind of intersperse them. You can do that sort of modernized school of plating, but if you do that, you need a platter like this big and just plate on one side, just along the rim. And then take a massive puree and sort of [SOUND] like that and then stand [UNKNOWN]. And then they take the whole thing and age it in a tree for two years, then dinner is ready, okay chicken hello I'm gonna cut down the center and then I'm just gonna separate the legs from the breast, like that. I'm just gonna stick that in there. Just gonna wabi-sabi, the Japanese have a concept called wabi-sabi, which is a brilliant concept, sort of organization through disarray. I choose to use the laissez term for completely not caring about plating, but. [BLANK_AUDIO] [NOISE] [BLANK_AUDIO] Who is in the other room? Is that Zimmern? God, he's so loud. [LAUGH] Travels the world, eats balls of all animals and he thinks he can be loud? [LAUGH] Not so fast Ok, I'm going to get our salsa verde on here. How are you? Okay, these pisas verde is beautiful, look at that, so pretty and you know what that is, it's just like The other thing is people talk to me about all the time is how do you get your kids to eat vegetables? It's like, well, you gotta cook them vegetables first. How about that as a starting point? [LAUGH] The other thing is, you cannot feed kids a five o'clock meal of super saccharin sweet food with a lot of sort of calories and a lot of Weight to it, and a lot of flour and gluten in it, and expect them to be hungry at six. It just doesn't work that way. You're starting at a severe deficit and handicap if you're trying to overcome that. So you need to be feeding hungry kids. If you put this plate in front of my kids And I promise you yours as well, if they are hungry, they will eat it cuz they are hungry and food that looks this good appeals to anyone that is hungry. I don't care if you're two or if you're 82 because I'm sorry, this looks good. I'd eat this and as breakfast. [APPLAUSE] [APPLAUSE] You want it down? Do you want the rubber gloves? Do you just want the rubber gloves tucked in there. [LAUGH] These are clean, don't worry. Okay, well you guys rock And the demo is over. Enjoy. [APPLAUSE] [BLANK_AUDIO]