Channel: Mythical Kitchen
YouTube Video ID: azkgYwPnaNI
Transcript
All right, so check this out. Rhett and Link are currently out of town on a business trip. And you know what they say, when the cats are away, the mice will break into the cat's house to create their dream restaurant, fully design it, create a six-horse progressive tasting menu where everybody takes a dish, and we all come together and have a good time. We get to do something creative and fulfilling while ultimately not causing harm to any of the cats things. That's what the full sentence was, but they shortened it to the mice will play. We'll have half a day to plan our dishes, to go shopping for our ingredients, and to move everything into the house to prep for dinner service. Now, we just got to bring all the mythical kitcheners up to speed and see if we can actually agree on a menu. All right, every good restaurant needs a theme. And since Rhett and Link are out of town and we're sort of secretly breaking into their home, I think all of our dishes should have to have a secret component to it. Now, whatever that means to you, it's up to you. But I think that should be the only unifying force. And I think otherwise, we have six courses. We have six people. Tonyy's alive. He's just not here right now. >> But that means we all get first dibs on what courses we cook. So if we're doing six courses, like we, you know, kind of know how it goes. We can do a dessert, we can not do a dessert, start light, end up heavy >> from there. I mean, I think I think we just put all of our best feet collectively forward and see how baller of a meal we can come up with. >> I love feet, >> you know? Let's all put our feet on the table. >> On the table. On the table. >> Best shoes. I'm going to split my jeans, too. >> Yeah, you are. There we go. >> Oh. Oh. Oh, I'm cramping. Oh, I'm cramping. Wait. Oh, no. My quad's cramping and I don't know how to get out. I'm so sorry, >> Nicole. >> Guys, I want to feed people beef tongue and make them like it. >> Beef tongue. >> Beef tongue can be a bunch of different courses though. That could also be like an appy. >> Yeah, I think I It depends on like what kind of It's all so dependent on other things. I think maybe finding out what our vibe is would be nice and then from vibe we funnel into foods and then we decide courses. Does that sound like a good >> Yeah. >> What do you think unites us all in terms of our vibe? >> Our silliness >> but I think like for like silliness and like irreverence I think that can come through in surprise. You know what I mean? >> Absolutely. >> Can I ask what you meant by secret? Does it mean does it have to be hidden? I think it'd be to what's your idea? M it's a secret. >> Secret secrets are no fun. >> Um I'm thinking either like a hidden ingredient could be cool or like the dish might look like something but it's actually something else like disguising an ingredient as something. >> My mind immediately went to cutting like um leaks really thick to look like scallops and doing like a classic scallop preparation. So it's like seared leaks that look like seared scallops. Maybe even put some like lardo over the top of it. And then do like a caviar sauce kind of situation. >> Yeah. >> Sounds like a course two. >> That sounds like a one or two. >> That sounds like a course one two situation. >> Yeah. Yeah. Yeah. You guys. Okay. Should I take Should I take one? SHOULD I TAKE ONE? TAKE ONE. TAKE ONE. >> HERE, BABY. I'm Suzuki up in here. Washington, you should know what I'm talking about. Of course he loves. >> Yeah. >> Okay. Just write other people's names down and then we'll decide what course they want. >> I will say I'm really excited about dessert. >> Really? >> Okay. I kind of like the idea of making like Coke look like a chocolate syrup. So, I want to do something. I also I love chocolate. Um I really love key lime pie. So, I don't know. I'm trying to figure out like coke chocolate. >> I'm kind of thinking something like that. >> Kind of interesting cuz anything brown in a dessert is probably going to chocolate. >> It's assumed to be chocolate. >> That's a really fun That's a really fun idea. >> Especially cuz chocolate with key lime is probably not the best like taste. So, people might be like, "What the heck? Mhm. Yeah. >> Yeah. I love that. Yeah. The surprise is that it tastes bad. >> No, no, no. >> I really want to do beef tongue. I also kind of want to like get inspiration from my like like my family dinners for some reason. I don't know why. I want to incorporate like like fenugreek and saffron and like flavors like that in there too. I think would be really really fantastic. I'm not sure what it looks like yet. And also I don't know where it's going to go. But >> this is this is right on four. We got Kobe. We got Ash. >> Nicole. If you want to do beef tongue, there could be an interesting play in which maybe beef tongue. I'm thinking if you like sousied it, did some sort of long cook, >> a 24-hour sousie. >> That'd be cool. 12 hours, then cut it. Cut it to look like a fillet. >> Cool. >> And I don't know if it actually would, but even you could even do something crazy like a like a bacon wrap, whatever. >> But almost something where it looks like fillet, but it's actually a long cooked seared beef tongue. I don't know if that would work. >> I'm willing to try it, but that that's a fun little secret of >> I'm willing to try. Do you think it's too many secrets? Can you have too many secrets? >> Never. >> Okay. >> Okay. So, I have two ideas and one of them is a play off of our kitchen live when we made beef intestines cuz I was on the same vibe as you of like that making it really good. >> Yeah. cuz um and this is a tribute to Lily since she's not here, but I really wanted to make a a sloppy joe fried dumpling and put it in the middle of a bowl and pour uh like tomato soup over it and that' be like its own vibe. >> Or I wanted to make um a mushroom pasta and just make it look like a garden in a cup. This is like the visual that I had. I don't know if you guys so cute. >> And do a fun play on mushrooms. Um and maybe do like a a nice bashameal sauce in the bottom with like some fun cheeses and that can be the surprise. Either some funky ass cheeses or just some fun mushrooms. But this is definitely what I'm leaning towards. >> I think that's sick, dude. It's like a pasta. I think we could put that pasta would be like generally like a three probably. >> Okay, three. >> That's my lucky number. >> Also, not to be a downer on the mood. >> Yeah. What's up? >> Have you guys seen the kitchen? >> No. >> No, it's I don't remember what the kitchen >> I don't remember what it looks like at all. >> Wait, why do you say that? >> Why you say that? >> It It's um >> It's going to be great. It's going to go awesome. It is not big. >> Okay. >> So So So you might >> How many people are we doing again? >> We're doing 10 12. >> Okay, >> we're feeding 12 people. >> Now, what the Kitcheners don't know is I've invited one VIP guest who is truly one of the most important food critics in America. >> Is there like an outdoor space? >> Yes. on that. Um, I would like to use that for the Atori grill and make pork belly. Okay. The dish is going to be called inside of you. There are two wolves. Um, well, >> hell yeah. Call me. >> So, cooking has a lot of contrast. Um, you know, sweet and sour. A lot of contrasting flavors, a lot of contrasting temperatures. So, I really want to play up on the contrasts. Also, um, like cooking, my journey with cooking, like relinquishing control yet desiring control, the two wolves. So yeah, I really want this dish to be an homage to that. >> Um, so what's in it? >> Yeah. So on that note, um, a caramelized apple demi with some pickled fennel. So we got the sweet, we got the sour, and then, um, a burnt bok choy and white corn puree with a leak and green onion celery kind of like salad on top. So that's like a bitter and sweet. And then we have sweet and sour. Sweet and both. But then we have two pieces of pork belly. Uh, the hidden component is that one of the pieces of pork belly could actually be not pork belly and it could be like tofu or a vegetable that's doctorred up to look like pork belly. >> Um, just to kind of throw them off a little bit, but I really want to play on the the two contrasts. >> Beautiful. >> Just write wolves next to >> Are we imagining that's that's like a main like a big >> Yeah, I was going to have like four slices like substantial slices of pork belly. >> Gorgeous. >> Um, >> or I guess one tofu and then Yeah. >> Ash, what are you doing? >> Hitting chocolate. Love it. >> Maybe key lime pine. >> Crouching lime hidden chocolate. >> And can I just say it's 2026 and that reference still works. Bam. Good movie. >> This is also exciting. This between two. >> Where do I fall? I don't know. Put me wherever man should be. >> No, I think beef should be I think it should be kind of appy vibe. And I think then you could play if you wanted to off of something like a carpacio, >> you know, some sort of appetizer like a carpacio or a tart something like a smaller beef. >> I'm worried about the beef tongue being so tender and gorgeous that it fall apart if you want to do anything carpacio wise. But I do think two is a good spot. Do I have to pick right now? I'm nervous. >> That's the point. THAT'S WHY ALL THE cameras are here. >> I don't like it. I don't like it. I don't >> Winnie, can you just shut the camera down and come back? Two for now and then we'll give Tony four fish. >> Thought about that. >> Thought about that. >> Thought about that. >> Oh, thought about that. >> I think he wrote it twice. TBD. You ever thought about that? Yeah, he just said Oh, I see. I see. >> He just said smh my head. >> Yeah. Yeah. >> What? What do you think TBD stands for? >> No, I didn't say that. >> Thought about that. >> Thought about that. >> Thought about that. >> Thought about that. >> To be determined. >> Yeah, to be determined. >> No, but that's what it stands for for Tony. says that. >> Yeah. You ever thought about that? >> What do you mean? >> He doesn't say he doesn't met Tony. >> I've met Tony. I went to Las Coachello with them. >> What's Tony's last name? >> We saw Big X the plug. Motto. >> Mama. >> Mlo. His name is Tony Mlok. >> We saw Big X the plug. >> I still do not do my work as >> I love that guy. >> BIG X THE PLUG is great live. Uh, what are you still doing here? Get out of here. >> Engineers, roll out. We got to get this PLACE NEAT AND TIDY. Come on. Come on. Come on. Come on. Here we go. Now my chips. >> That was so aggressive. >> No, I got this. Oh my god. >> Okay. Okay. I'm blazing with my neck. Look at this. Two. Three. >> So they went so much faster than us. >> All right, guys. Let's move this couch out the way. >> Hey, what? No one's going to give me a hand. That joke was written by Anelise Cassabov. Now she's right over here. If we could go ahead and put Anelise on camera. I don't want to take credit for her work. >> I got no >> I think it's really important that we support women especially in creative fields. So please if we could put the camera back on Annie's cast that joke. >> Yeah. Annie, do you want do you want to perform it? >> Yeah. See how cuz I want to hear the inflection in your head. >> Oh, I have to do it. NO, YOU'RE NOT. OKAY. NOW IT feels natural. Now it feels natural. Oh, hey. >> I find it open. >> Hey, they have a compost bin. That's cute. >> With just leaves in it. >> Not on the puppy. Not on the puppy. Listen, planning a restaurant opening is no easy feat, and neither is planning an international trip. But I know that the next big trip I'm taking, I'll be ready thanks to today's sponsor for this portion of the episode, Sy, the affordable eim service app brought to you by Nord Security. Listen, when I was in Sardinia, which I know I will not stop talking about, but I really had a great time with my wife, but we were driving from one side of the island to the other side of the island so we could go through relatively uninhabited, beautiful Sardinian farmland and wine country. But the problem is neither of us made the appropriate plan. So, we had no service and we could also not pull up the maps. So, we got lost in the middle of Sardinia and almost missed our restaurant reservation. If we had s, we would not have had that trouble. but also maybe we wouldn't have found that lovely uh Pecarino Romano cheese stand and that was fun but still not worth the hours of getting lost. 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Tony is really sick, which is going to happen. You know what I mean? In a restaurant. Someone calls that sick the day of. But we do have all of Tony's prep. Tony did a great job yesterday prepping double mass up. He's gone. We don't want him coughing on the guest. So, I will be presenting Tony's dish. It is a It is a plate on Kennilao and then the secret is that it is covered in a wonderful coconut espa. Um, I feel pretty confident in it, but Tony's not here, but he's with us in spirit. >> What's up, babe? >> There's a fly in here. >> I got a high five again. >> Take a picture. It'll last longer. Josh, what is this? >> That is what I can only call a scallop clitoris. And it smells bad. And so I don't know what to do. I was able to break it off of one of them, but then the other ones I cannot seem to break it off. >> Wow. >> I don't know if I need to perform a >> Don't say the background. Thank you. >> Um, tall people. >> Yeah. You just like rub the top. >> Yeah. >> Give the top a good rub. >> Nice. >> Yeah. Nice. No job's too small here. >> Yeah. Nice. And then kind of go down. >> I want to be a little bit. >> Yeah. There you go. There you go. >> Kind of nice shoulder mobility. >> I can't keep it in my mouth cuz yesterday I bit it in half and choked on it. >> Chaposeri. >> Shaposi. Suri. >> Chapo. >> Chapo. Suri. >> Suri. >> Suri. >> Suri. >> Chapoi. Is this a smoking or non-smoking restaurant? >> I wish it was a smoking. >> We should allow our guests to to light up. >> It is our restaurant, right? It's our restaurant. Yeah. We're allowed to smoke inside. Whose house is this? Yeah. >> I think they don't mind. Can you hit my back? So the first thing we're checking is ready chefs like are you ready for your first dish or in the first round Josh to speak plus first dish ready chefs >> suri >> suri >> suri >> suri >> suri >> suri >> don't get BTS of me getting a cola >> it's in the backyard in the pop-up >> come with me to get a cola >> you went the wrong way >> I went the wrong way I'm so sorry here look at this beautiful dining room this is incredible I I really love I really love the menu. Um that's my dish. Uh scallop dashi row herbs flowers cuz I wrote down vague words cuz I didn't know what I was going to do yet. Okay, we found the soda pops and I have a cola. And so well, thanks for coming with me on this adventure to go get a cola today. I'll see y'all next time. >> A lot of bubbles. A lot of bubbles. >> These are called paddle skewers. And see how they have an orientation instead of just being a c cylinder. It's so I can cook them all on the same side based on the orientation of the paddle. And then I know exactly how long each side has been cooked for. That's my favorite part. This is a crazy shot. >> Crazy. >> I'm getting absolutely. We're going to we're going to refire my tempura over here. Feel pretty good about that. I think I might have something gross. I don't know. Shoot. >> It's delicious, bro. Everything else looks great at all. >> From a from a taste perspective, Josh, that's delicious. >> I want to be beautiful, Papa. >> Hello. Welcome. Would you guys like Martinelli's or champagne? >> May I have Martinelli? >> Two, please. Look at this with the garlic chai coffee right now with the ginger and I added fresh lemon juice to it and I was like I can just toss that with the >> sorry >> you'll learn later. >> I'll learn later. Okay. >> So sorry. >> They're here. >> Who? >> They're here. >> The special guest. >> What? What are you talking about? >> I invited a VIP guest. Our VIP diner tonight is none other than Kristen Kish. Now, Kristen is a huge personal hero of mine. She won season 10 of Top Chef in one of the most dominant performances of all time, and then she actually came back to now host the show. She's been doing an incredible job. You might also recognize her from Traders, but she is truly one of the best chefs in America, one of the most knowledgeable food people in America, and there's a lot of pressure riding on tonight because frankly, she was, this is how happened. She goes, "Hey, it'd be so funny if I came on your channel and we did like a diet swap." And I said, "What if instead we made you a six course progressive tasting menu at a house that we broke into?" And she went, "What?" And I went, "What?" And then now we're doing it. So, um, there's a lot writing on this and I am genuinely afraid of being embarrassed. >> We have the opportunity to cook for her and you don't want to tell us like, you know, hey, maybe just go as hard as you possibly can cuz you know, we have someone. >> If you're cooking for David, you should stand by your dish as much as if you're cooking for >> all my customers VIP. Great. Yeah. Yeah. >> Does anybody want to change anything or leave right now? >> No. >> You walk away from this, you're going to walk away from everything for the rest of your life. >> Cool. >> Hello. >> Hi. >> How's it going? >> Good. >> Good. >> Is this the first uh thing of this thing you're the first thing you're doing? Yeah. I was like, what what's this called again? Amazing. So, everyone's like ready to >> eat. But how many course how many courses is it? Six. >> Six. >> Six. >> It's like put put three of these back to back and it's like a quick fire and elimination challenge of food that you have to do. >> That's right. >> We can have Oh my god. >> Is everyone hungry? >> Very hungry. >> Okay. >> Distinguished guests, but mostly Kristen Kish, but also all of our distinguished guests. Thank you so much for joining us tonight at Chapo Suri. Now, Chaposeri, of course, literally translates to mouse hat. Uh because we all have a proverbial mouse underneath our hat. That is to say, a secret that we carry with us. Now, you can either use that secret to elevate yourself or a secret to denigrate yourself. As many of you know, we have also secretively broken into Retin Link's house and turned it into a restaurant. They actually don't know that we are here. It's my goal to convince them to use this as a permanent restaurant and hosting space. So, that is what we are doing today. Uh, you will be enjoying a sixc course tasting menu cooked by all of the kitcheners and each course actually has a secret therein. Thank you so much. I hope you have a wonderful >> I just got goosebumps. >> I love secret. >> This is also a family operation and we do this is my brother John. He is the samo sier and frankly he asked me if he could do this and I said we have zero budget. So yeah, please bring wines from your personal seller. What you actually said was we have no budget and I thought the budget was unlimited. >> These are my personal ones. >> All right. Thank you so much. Enjoy your meal everybody. >> Thank you. >> Thank you. >> As all of these dishes today have a a surprise or a secret. All of these wines are from surprising places. So this is a sparkling wine not from Champagne but from near Barcelona. >> Oh, fabulous. >> So the first dish is very savory, very earthy, very salty. Um, the wine has flavors of salted grapefruit uh and kind of earthy based notes to it that should bring out the kind of the less earthy flavors of the dish. Enjoy. >> Are you really a S? >> I have a pen. >> Great. >> I worked as an assistant fine dining s for 3 weeks nine years ago. >> Fine. Good enough. It's good enough for today. >> Again, no budget. >> Yeah. >> Thanks, John. And we're topping it with a little bit of >> salmon row mixed with crunchy garlic chives, ginger, and lemon. Here we have tempura garlic chives. And drizzle that all around. Oo. >> Wow. >> Wow. >> Wo. >> Wow. >> Oh my god. >> Oh my god. Guess what we have today for you. >> I'm calling this course Imposter syndrome. Now, I am a self-taught cook. I did not go to culinary school. I worked in restaurants for just a little bit. And now I find myself cooking for someone and all of you that I admire very deeply, and that is Kristen, but also Dave and I admire you equally. Thank you, Josh. But I think a lot of people can feel bogged down by that. But instead, sometimes you got to do your best impersonation of something that you were not. You'll see that it says scallop on your menu. This is not in fact a scallop. This is a piece of daon that has been brazed in dashi kamboo with shrimp stock and then mounted with butter and glazed and seared just like a scallop would be. Then there's a little bit of ikra or salmon row that is mixed with kfi garlic chive and ginger. Little bit of lemon and then some tempura garlic chive and a little bit of garlic chive oil. Thank you so much. >> Wow. >> That was the surprise. >> I like it. I'm shocked. I was wondering. I was like, "That's a very perfectly round scallop." I was like, "A big round scallop." >> What fork do we have? >> Yeah, the small one. >> Tiny. Excellent. Small one. >> I will say I appreciate dishes that don't come with >> please enjoy it like X, Y, and Z. It's like just eat it how you want to eat it cuz every bite should be delicious. >> M. That is great. >> Christian Don is a type of radish. >> Radish. Wow. >> What? Wow. >> You know, if you ever go to um the store, it's the really like large intimidating looking one. >> Mhm. >> That's the daon. >> Really? >> Yeah. Delicious. >> Yes, you are. It doesn't feel like it. >> Oh, it feels like fisher. Yeah, >> it I mean the flavor definitely I think between the dashi and the row, it really it like really pushes you into this land. The land I was going to say land of sea, the seascape. >> Yeah. How do you get the texture to be so like fishlike? >> I would argue that the texture if you were to take away the dashi and the row >> Mhm. >> you wouldn't think it's fishlike texture. >> Brazed daon is already this texture anyways that with the flavor of the sea is tricking your mind into thinking >> that it is >> doing just that, >> which is also part of being a great cook as well. >> 10 out of 10. >> I'm cleaning my plate my shell. Clearing you. >> It's a really great dish. >> Diners. This next wine is a relingling not from its ancestral homeland in Germany, but from a serene alpine lake on the south island of New Zealand. Your next dish has raw fish and fruit and vinegar and coconut milk. And it needs a wine to stand up to it. Um, this wine matches it in texture and intensity. If you have it before the food, it might taste a bit sweet. With the food, it'll taste acidic and refreshing. >> Wow. >> Okay. Thank you, >> John. Your 3 weeks really feels like 3 years. >> It felt like 3 years for me as well. >> Okay, so right now what we have is a coconut cream that is covering the Kennyo, which is like a Filipino coconut milk version of ceviche. So there's a ton of really complex stuff, but Tony hides his emotions underneath a shell and doesn't really let people see him, but he does through his creativity. And this is it. So there we go. Are you sure we don't put corn nuts on top? >> No, he put the herbs on. It's just this. >> Oh my god. >> This is just perfect. That's beauty. >> Rip it. >> Oh, here it comes. >> Here it comes. >> Oh my gosh. >> What's a surprise this time? >> Oh no. >> It's a surprise. >> No. >> I got to This actually >> This actually is not my dish. This is Tony Manluto's dish. And Tony is not here, but it does play into his personality. Tony is somebody that uh plays everything very close to the chest, including the fact that I think he had straight up pneumonia walking into the office yesterday ready to grab the food and we had to say, "Tony, get the hell out of here." But Tony has many layers underneath him that are covered up, so you can't necessarily see them until you really dig deeper. >> So this is uh Kenny Laauo. Tony is Filipino and this is a Filipino version of ceviche, but made with coconut milk. And then Tonyy's calling this a crying monkey sauce instead of a crying tiger sauce. I think Tony's the crying monkey in the scenario. We'll figure that out when I call them. Uh, but anyways, there's going to be some crunchy things in there. Some uh some Thai chili, some cucumber, there's cured uh watermelon, and then we cured the homachi and a little bit of coconut vinegar as well. Some flaky salt and micro basil on top. >> Wow. >> Enjoy everybody. Cheers. >> This is Oh, wow. Spoon. >> I know. This is This is really not what I was like a second course at all. >> You could really smell everything. >> It's a very large portion. It is. >> Yeah. Very. >> Yeah. There's a lot of flavors in here. There is the fact that the coconut is like whipped. >> I think visually it's stunning. I love the surprise element. >> Mhm. >> I got to say though, >> it's missing one major thing. >> Oh no. >> Really? >> Salt. >> And so things are falling a little bit flat. I think the most unseasoned portion of this is the the foam or the espa on top. Yeah. >> So, if you eat that all by itself >> and almost as lacking in flavor and I think just a little bit of salt >> would help it. >> Do you feel like it's too much as well? Like it's just too big of a portion size. >> I think it's a lot. And I will never say and knock anyone for serving too small of a portion or too big because that is all subjective to how we eat. >> Yeah. The coconut foam is also going to be very filling. I feel like right air. >> Oh, it feels very filling. diners. This is a Shannon Blanc from the Sierra Foothills of Northern California, not from France where it's normally from. These are non irrigated vines. Uh this is a gentleman, Tegan Pasalqua, whose day job is making wine in a large winery. His evening job, his moonlight job is making this uh sandlands uh sandy soils that are non-errigated. So the vines struggle and they make very intense wines. Uh, this is citrusy, it's salty, it's floral, but importantly for your next dish, uh, there's earthy notes to it. It's raised in barrel. It's fermented in barrel. It's wood. It's It's literally from the earth. That's where you're going to >> Well done, John. >> Thank you. You're doing great. You should come back on the channel more. You'll have me. >> Yes. Thank you. >> He's free, I hear. >> Um, I just need some tweezers so we can play faster. I don't >> just grab some of these flowers and then we can add some to the last. >> Thank you. >> Wo wow. Wow. >> Wow. >> Wow. >> Wow. >> Excited. >> Thank you. >> My favorite is >> Thank you, chefs. >> Wow. Everybody, I'm V. I'm not Josh because he went twice already. This dish is called the Abalita's garden. It's a nice dedication to my mom. Um, growing up I basically spent all of my time in the garden with her. And a lot of the time I was trying to eat the mushrooms. I feel like we all been through this, right? We were trying to eat the mushrooms in the dirt to see if they were not toxic, right? >> And um, there was one time I was about to bite one and a chunka flew at my neck. Pedro knows what I'm talking about. And I was like, ah. It inspired me to make just like a beautiful garden that was delicious and edible and I hope you guys enjoy. >> Chef go with the flow. >> Yes, >> I see there's beach and soil on the menu there. >> Yes. Let me tell you about what's in there. There's some mushrooms for sure. There's multiple. Um there's some soil which is a breadcrumb. There's a nice hidden protein in there. Um it's a very light cricket. Oh, but it's an edible cricket and it's blended into the soil and you also have some rietoni with like an onion forward besimal at the bottom and flowers on top. >> And thank you. >> Thank you. >> Thanks for asking. He >> was not going to disclose the cricket. >> Secret cricket. >> Have you all had cricket before? >> Cricket flour. It's totally good. >> High in protein. >> So pretty. >> And scoot it out. You're going to mean it. >> Wow. >> A lot of cheese, huh? >> I was looking. I was like, >> it's like mac and cheese. I think the pasta is is cooked nicely. >> Mhm. >> Has a nice bite to it. I want I almost want more soil and cricket. >> Yeah. >> I want more of that texture, >> more crunching. >> Is everyone getting the earthiness of the mushroom? >> I think that's quite apparent. You know, I think on Top Chef also and in I think in this scenario like all the food is really good, >> but like your job is to find the thing that's not correct. Uh, I don't think it's necessarily in my it's not my top thing that I look at, but how something is presented, especially when you're creating a dish and a beautiful experience, >> you need the aesthetics to go along with it. >> And so, I also think that less so how it looks, but when something is properly plated, you eat it differently. >> Um, so V's dish I think is really smart because you chose she chose rietoni. All that sauce kind of floated and went into the pillars of these noodles. So, you're really getting it. You are forced to have it in every single bite. Everything on top worked. The mushrooms are coming through really beautifully. >> Diners, your next wine is the same grape as before, but this one is from France. It's made in a completely different way. Uh, this is sweet, this is acidic, this is intense. Uh, just like your next dish, I believe. >> Oh, intense. Oh, it is about 100,000° C in this kitchen. So, it is a little warm. >> Like, do you see my stance? >> I have no idea what's going on up there. >> That's the weird part is like you hear laughs. It's >> kind of lonely. >> I could listen to John tell me bedtime stories. I just feel like I want to be I want to be out there right now. >> I feel right now. >> I'll give you my number later. >> Gail said she thought I'd come out with some of Jeff. >> Shut up. >> It's like a side. We're so back, baby. >> We got Belly. We got Belly >> to come in. >> Who is who? Wow, >> it looks It looks good. >> Wow. >> Hey guys, >> uh I'm Ki. Uh so in front of you, you have a pork belly. You have a pork belly uh Yakuri skewer. Sorry, I'm so nervous. That didn't help. So this pork belly yakuri. Um and inside of you, uh there are two wolves. Basically for me that represents internal uh turmoil and something that uh I face on a daily basis is creation and consumption and it often mirrors my work schedule. So uh my 5 days on I'm creating and my two days off I'm consuming. Um but I like to exist somewhere kind of in the middle and it's tricky to do that. Uh so oftent times I find myself at war with myself. But I hope this dish ties that together for you. On one side of the plate you have a nothing but caramelized apple puree. No salt, no sugar, no water. It is just apples cooked down and pureeed. And then on the other side of the plate, you have a lacto fermented fennel salad with some mustard green, a fennel frond oil, and a pink pepperc corn i aioli. But surprise, it's ice cream and it melted. That's my secret. Um, but yeah, I hope you enjoy. I hope this dish brings you some inner peace. Um, I hope that it reminds you that, you know, we all have battles inside, but at the end of the day, you know, if you uh don't listen, I don't know what I'm saying. Whatever. KOBE inside of you are too smelling amazing. Amazing. >> You said no sugar. >> This might be the first time I've put ice cream on a meat dish. >> That's Wow. >> So much flavor. Add two more. >> Dude, >> that boil. Would you say that's perfectly >> That's perfect >> for me. Yes. For this, I think there are so many different applications for belly. >> Mhm. Yeah. >> But like the Yakuri style to have that bite and you want some of that shoe. >> Mhm. >> Like I think it's a plus. >> It's I feel like it's really good. Ki could cook, huh? Little >> bees. >> Did anyone grow up having pork chops and applesauce? >> Mhm. >> Yeah. No, it is a natural combination of pork and sweetness and pork and applesauce. Like that is also such a grown-up dish for someone that is in such turmoil and seems so young. >> It feels really sophisticated. >> Diners, your next wine is a cool climate Sarra aka Chiraz. Your next uh chef is Persian. Shiraz is a city in Persia that was known for its its poetry, for its uh sweet wines, for its its bone vivon nature. Uh so the wine is aromatically complex. There's uh notes of meat, of flowers, of raspberry, of mint. Um it's there's herbs. I imagine it's going to stand up to the next dish. But importantly, I was going to pair Shiraz with this food no matter what. >> Oh, >> John. Yeah, I need some wine. Wow. >> That's okay. Say >> John, guess what? >> Whatever you said. Yeah, >> John is my favorite. >> So, what I have is a veru aioli with sapsi. And then I have saffron scented potatoes. This is my beef. If you know, you know. And then a nice little crown of crispy onions. And babes, that's literally it. >> That's literally it. Are you so excited to eat them? >> Go here. >> Wow. >> Oh yeah. >> Wow. >> Hi everybody. My name is Nicole as like eight of you know. >> Today I have beef for you with a saffron scented potato, crispy onions, and a sabzi vju. ioli. So, the beef is a secret. Confer with each other to find out what kind of beef it is. I'll be back in like 2 minutes. Discuss amongst yourselves and enjoy. See you later. >> What kind of beef is we have one, >> Kristen? But I don't want to I don't want to trigger it. >> Oh, I know what it is. >> Is that a beef? >> Do you want me to tell you? >> Yes. >> Please. Yeah. >> It's beef tongue. >> Hell yeah. >> Yes. >> We figured it out. We all real. >> Very nice. It's a very different texture. >> Beef tongue, I think, is arguably one of the better parts of the cow. >> I agree. >> The tongue and the cheek have so much intense beefy flavor. And beef tongue is like a real obviously quite a strong muscle. It's strongest muscle in the body. I think I'm going to laugh when she comes back and she's like, "Just kidding. >> That's not beef at all." >> Did somebody say my name? >> Okay. What did you guys figure out? >> I think Kristen figured it out. >> We all beef tongue. >> Beef tongue. Very good. Well done. >> Thank you. >> Also, there's a pomegranate glaze on there. Sorry, I didn't say that. It was a secret. >> Thank you, chef. >> Thank you. >> This is my favorite so far. >> I think the beef tongue is cooked perfectly. It almost melts in your mouth. >> Is this the real dish? Go put this in mouth. Different places in the world have different ways of cooking. So technique can vary slightly, but when it comes down to I don't care how you get there, but beef tongue needs to be cooked so it's tender cuz otherwise we're all going to be chewing here like it's bubble gum. >> So whatever method I couldn't care less. >> The outcome is what I'm looking for in technique. >> Um same with like the potato puree to get it nice and smooth without it becoming gummy is >> a feat in and of itself. The technique is there. So Nicole nailed it. >> She abs she beyond nailed it. >> This is this is honestly one of the better cooked beef tongues I've had in >> like it's it's seasoned inside. Like there's whatever liquid that she cooked it in imparted all the flavor cuz you can get all those the different nuances of spice and it's cooked properly all from the inside out. Wow. >> Diners, your next wine is for dessert. It's a bo madera. It's a richer style. Uh madera is very historically important to the US. Uh they say something like hundreds of bottles were drunk during the signing of the Declaration of Independence. Uh the northerners preferred a more richer style uh like you have here in the Boston Wool. In the South, they liked it a little a little drier, more caramelly. There's no secret. There's no surprise. Madiraa tastes really good with dessert and I've selected it for you today. Wow. >> Thank you. >> Thank you. Thank you. Wow. Thank you. Of course. >> Wow. >> Thank you. Thank you. >> Thank you, Chef. >> Hi, everyone. So, I'm Ash and for your final course of the evening, uh, we have dessert and I've aptly named it for all the marbles because it is a marble cheesecake. >> Wow. >> Yep. And three of the flavors I knew that I wanted to cook with was chocolate cheese. And the third thing, which is the secret ingredient, is Coca-Cola. So, >> Oh, wow. >> Yeah. So, actually, all of the chocolate components of this cake have either been uh Coca-Cola has either been added to it or completely replaced, but you know, those are three things that I loved growing up with. I'm not a kid anymore, so I wanted to mature it. So, this is actually a rum and coke cheesecake. >> Wow. >> Yeah. So, it's a little bit of a butter rum sauce. And then I topped it with a coconut mering that I wanted to toast um cuz my I love coconut and chocolate. And then lime because the cub cub always has lime. >> So, amazing. >> Thank you. You bravo. Oh, >> tastes like tastes like Coca-Cola. Oh, I'm excited. >> It does, >> but in a good way. >> Yeah, it's like those like cola candies that have been melted down almost. >> Wow. >> This is the ice cream, right? >> Did they bring back the coconut whipped cream from the fish? >> For something so dense, it goes down pretty easy, >> right? Since this is our last course, maybe a nice toast to our lovely guests, Kristen, and the awesome chefs in the back. Cheers. Thank you all. Thanks for being here. >> This was amazing. Oh my goodness. Thank you for having me at your dinner party. Come again. >> Yeah, I would love to. >> Gosh, likes. >> I was better than like I didn't know what to expect. >> It is fair. >> Well, we're thinking about opening a restaurant, >> right? >> I'll be I'll be I'll be an investor. Everyone, thank you so much for joining us. >> Please give it up for your chefs. Wow. >> Uh Julie, this was incredibly meaningful for us. Uh it's rare that we just get to cook our hearts out for a bunch of people who mean a lot to us in very many ways. Um but I'm not going to lie, when we initially pitched this episode, I didn't realize it was just going to be me in a 150°ree room sweating while I heard my brother make everybody laugh. And and that's a beautiful that's a beautiful thing as well. But truly, this was a spectacular experience. I hope you enjoyed it as much as we did. >> Yes. >> Yeah. >> Now, you all have price cards here. What you're going to do is pull out the price cards and then you are going to mark down how much you would pay for each dish. That way, we can actually make the economic argument to retreat link that they are losing money by not letting us just completely take over the house. Also, if anybody knows any lawyers uh with regards to squatters rights, I think we can all just move in here. I'm in, dude. >> Thank you again so much, everybody. Appreciate you guys. >> Oh, do we bow? How do we do the theater thing? We do the theater thing. Guess now that everyone's out of the room. Yeah. Now that my brother's out of the room, >> I'm less distracted. >> I know. I heard you. You >> I was enamored with him. >> Aren't you going to move to Ohigh with him? Open a bed and breakfast. >> Yeah. We're we're gonna talk bedtime stories. He's gonna like put me to sleep every night. It's going to be fabulous. But it's okay. >> I can't wait to come visit for Hanukkah. I assume you're converting. >> I guess I will. >> Uh, honestly, how how did we do today? How did you enjoy the meal? >> Really? Like, honest, I I got to say I was not entirely sure what to expect coming into this. Obviously, I've seen things on the channel. Well, I know you guys are obviously very food centered and so that means you can cook, but like this entire experience was outstanding. >> Let's go. >> It was delicious. It was timing was excellent. Execution was there. Service was bam, dropped the plates. You looked all You looked around, waited for the the drop together. The introduction of the dishes and the explanation, I can't remember after like the second person, I was like, "Wait, hold on." Like I know you guys are on screen, but I'm like they're so personable and so funny and the delivery was outstanding. Like top to bottom, I really really enjoyed myself. Company was okay. But yeah, sick bird. You didn't have us here. >> You didn't have us here. >> If you had to crown a winning dish in the day, what would it have been? >> It was it was hard. Um, but I think the one that really it came in and like the ninth inning sports references. I don't really do sports, but that made sense in my head. >> The beef. >> Wow. >> So, awesome. >> It was awesome. >> Honestly, I said to my lovely tablemates, I said, "It's the loveliest, nicest cooked beef tongue I've had in a little in a long time." >> Thank you so much. That means a lot. I eat a lot of beef tongue like in Persian Jewish culture. So that's such an honor to hear. That is so sweet. Thank you. You're coming over for Roshashana. >> Okay, I'm done. When When is that? I >> Whenever you're done, >> we're committing you to so many >> I like the food. >> All right, no Who lost? Who's going home? >> No one's going home. No one is going home. I I will say there are a couple dishes where I just wanted a little bit more salt, >> but it's I mean again such a minor nitpicky thing that you have to do in terms of technique and you know overall execution. There were no glaring mistakes at all. >> Kristen, finally, what is your review for written? Like should they trust us ever again? >> Without a doubt. Honestly, I mean this whether there's cameras here or not. A legit business. like something's got to happen here. And I know you guys are very busy, but like >> it's like a legit thing. This was like a really legit dinner experience. >> Kristen, truly, thank you so much for being here. This was an absolute blast and an honor. >> Well, thank you all for cooking an outstanding meal. And John, thank you. >> He's been here the whole time. He's taken everything from you. Used to hold me down as a kid and you would you go and you would drop belugi all the close to my vis. And now you're here. No. Come on. No. No. You host me in the kitchen now. I'll do your job. I'll uh I'll come uh what? Sell houses or whatever. I can do that. Come on. No, John. I got the seat. I got the seat. I should drive for See you guys next time. Enjoy enjoy your new host. You love him so much. Please pack your knives and go. >> John stole the show. Everyone liked him better than me. >> Pass over there. >> Oh my goodness. >> Wow. >> Yeah. Yeah. Like this isn't This is not what I was expecting. It's like our kitchen. >> And it's fine. And I'm not, you know, reliving like bad moments from childhood. Get that camera out of my face. >> Get a behindthescenes look at this episode on Behind the Mythicality exclusively on The Mythical Society. >> I ain't calling him pisser radish for no reason. So that's what I'm doing. >> Piss radish. >> Smell it. Smells like this. >> Yeah, it does. >> Smells like >> This is what I'm leading the dinner off with. pick this up. >> This is going to be the first invite.