Executive Chef Daniel discusses his trials and tribulations with an Irish Dairy Cake and is planning on a shrimp dish using pillowy-soft Japanese Shokupan. The kitchen is buzzing with multiple “To Go” orders, adding intensity to the night’s service. Featured dishes include Ramp Garganelli with Chicken Sugo and Mustard Greens, Grilled Fluke with Baby Bok Choy in an aromatic broth, and a rich, earthy Forager Risotto made with barley, wild greens, and vegan butter. Chef Daniel walks us through his pasta-making process from scratch, offering rare insights into technique, texture, and creativity. If you’re passionate about gourmet food, farm-to-table cuisine, or the inner workings of restaurant kitchens, this episode is packed with flavor and inspiration.
#ChefLife #FarmToTable #HandmadePasta #GourmetKitchen #FoodieVideo #RestaurantBehindTheScenes #FineDiningExperience #ShokupanShrimp
[Music] Careful what you’re doing contest. It’s the battle of the cameras. Wow, you look so bro. It is pretty. Yeah. It’s pretty good. It’s like Yeah. So, for the last few months, we’ve been working on standardizing the recipes here. So, uh one of the gentlemen who works here, his name is Will. Uh he’s been working on typing up all these recipes that I have in these notebooks that are bunch of chicken scratch in them and it’s not the easiest to read most of the time. So we’ve just color coded and organized the tools you need ingredients and then yeah there’s like all this fun things we make here. Um and then this way any new people who come in here to work they can just go directly to the book and the recipe. It’s all right there. Marada just walked in. The cake bakes, the Irish dairy cake bakes at a low temperature for a very long time. And I did a double batch in a deep third pan. And instead of it only taking an hour to bake, it took 3 hours to bake to be fully cooked. And so by that time, I think the outsides were way too dry and the center was like nicely cooked. So we decided not to run it. But I’m going to make it again. We’re going to do it in a smaller version. And I’m going to get some smaller loaf pans so that way it’s like really proper. Yeah. Show coupon. We’re working on a show coupon for a shrimp toast. That’s going to be a play on shrimp cocktail. So kind of playing on touching on nostalgia and people’s childhood. Um so it’ll be like this soft milk bread almost like wonderbread that we make here. And then a shrimp uh pars like a sort of ground up shrimp that has some cream and some egg in it that’ll bind it and then that’ll be cooked and sort of steamed in the bread and the bread will be toasted up. Um served with a little cocktail sauce. Pretty good. Smash Garganelli start. Here we go. Start picking up now. Woohoo! L’s not feeling the vibes to the mountain. [Music] How was Will? No, I knew where this is going. I got bar to go. I have an idea. [Music] You’re saying hot. Yeah. [Music] If there [Music] during much. [Music] [Music] [Music] So nervous while you’re building spelling. So afraid you’re going to correct me. I think I’ll say Hello. [Music] I’m so sorry. [Music] Fishy gladiator. Very tire. [Music] [Music] [Music] [Music] So we got Kawasali with Morel’s spinach and nettle puree. Finishing it with a little parmy John. You pop this in here. [Music] Solo service where Chef Sean contemplates his life every night making risoto. Is it green enough? That’s the question. Never enough yet. Creamy enough. Oh no. Green watering this. [Music] Heat. [Music] Heat. You need me to call something back to you? No. No. [Music] So, yeah. Making some pasta dough. We’re going to make the uh ramp dough. Get my double zero in here and make a little well. Take some of Sean’s ramp puree. Then we’re going to add some yolks. [Music] [Music] depends on the type of pasta dough that you’re doing, you know, but the egg doughs that we do here, the eggs are very important for like the elasticity of it all. Gives it a nice texture. I don’t know too much about the regions in Italy and like all of this stuff. I’ve worked for people who are very much more knowledgeable than I am in that respect and I basically just stick to egg dough. Sean, if you had to guess the green dough, one quart of flour, puree, and eggs, what would it be? You’re just freestyling. Just freestyling puree. Yeah. How much flour? One quart of flour. Freestyle and green dove. A cup. [Music] All right. And how many eggs? Uh, three eggs. So, three eggs for one. Like a whole egg or a yolk? Yolk. [Music] Put a yolk. We find you. Nah, dude. I’m chilling. It’s kind of funny. You know what I mean? Like, you know, we have recipes and I should probably look them up, but I feel confident in my ability to make pasta that it’s a touch and feel thing. you know, start off a little drier, add a little moisture in, and we’ll get there. We’ll be good. The key is you can’t take away moisture. Like, you can’t add more flour in this. So, it’s like you want to be very careful with the amount of hydration that you’re going with because it’s very hard to get back to a place that’s dry enough to roll nice pasta. If it’s too wet, it’s like disaster. [Music] So, like a lot of people, like there’s a lot of recipes that I have where it’s like a certain amount of egg yolks because eggs are expensive, you add in a touch of water to bring that moisture content to where you need it to be. you know, it’s it sort of once you have a homogeneous thing that is like too wet to add in egg yolks or anything like that, it doesn’t really it doesn’t melt nicely in there. And then to add in more flour, then you’re making the dough like the balance of everything out of whack. That’s my understanding of it. But it’s like not scientific at all. Like I just have made enough pasta to be like it’s not good. Just isn’t a good thing. This is a weird angle, you know. Yeah. Nice. It’s that POV angle. You know what I mean? Hopefully he edits that out. This dough is good right here. This will be nice pasta dough. But then there’s this outer stuff that’s drier that needs to get worked into this. And that’s kind of the problem with this bowl is like with the hook the hook and the uh bowl not fitting properly, it’s hard to get this thing to like really stick together. So, needs a little intervention with your hands. [Music] [Music] Yeah, if we get chopped cheese on first. Probably going to do one taste. Nah, we got hella bread pudding. Ice cream. The ice cream is the issue, but we make it worse. Oh, nice. Now you’re pasta so we don’t run out today. Yeah, you’re going to be rolling it soon. [Music] Should be fine. It’s like flowers. What’s going on on Ellie’s farm? She just put the tomatoes in. [Music] She just put the eggplant in the ground, some of the peppers, some really I was just up there today. There’s some really beautiful little gem lettuce, which is really nice. But it’s like go go go go go right now, you know? It’s like planting and seeding and the whole thing. So, and Sean’s working on the farm now, uh, two days a week, which is really good. Really helping, uh, ease the work, you know, for Ellie, and I’m helping one day a week. I’m there on Tuesdays. So, it’s me, Sean, and Ellie on Tuesdays, and then Ellie’s alone Wednesday, Thursday, and then Sean’s there Friday. And then um we have the outdoor market on Saturday now. Miller school. Yeah. Yeah. Okay. Hold up. Nice. Nice. Dude, hope that comes out so good. I’m I’m like I have no idea how these are going to come out cuz I’m not used to this type of lens. So, I’m really excited to see like Ellie took one of me at the farm. Yeah. And then like I was trying to do something stupid. I was trying to like recreate like a stupid rap like album cover like where somebody goes like this. Oh she was like don’t do that. You look dumb. And so I went so I went so I went like this instead. I went and she’s like perfect. And then snapped it. So I think it’s going to be really good. Crazy. Yeah. Nice. [Music]
1 Comment
I wanna eat here!