That's the definition of a pop-up right there, you just make it happen wherever you can.
If it's in the back of a truck or in Java jungle, you make it happen.
I feel great.
Me, Adam Bronson, we're going to kick ass.
This refrigeration unit, the condenser, I think it rains every half an hour.
Beer, clams, roasted tomatoes, poblanos, right?
He's roasting up poblanos right now, right?
Fried eggs, don, red wine, bone marrow sauce, don, leeks, marijuana.
Pork belly, seared scallops, scallops, pork belly, parsnip puree.
We got to roast off those mushrooms.
Truffle is in the foam, and there's partchini dust right up there next to your truffles.
So that's just a little sexy, sexy on top.
Steak and potatoes, done.
Not bad for a deli with an oven that serves coffee.
No, give us a real kitchen to see what happens.
We just roasted the scallops.
You have a parsnip puree on the bottom, pickled beets and apples,
a little bit of micrograin and a nudge, which is basically the pickling juice.
We reduce that down with a little bit of butter, give it a little zing,
and the cocktail it is paired with is a pair, pair-team.
I know I learned that in martini glasses.
Well, thank you, thank you.
All right, so this is our consomme course.
This is our version of a mushroom soup.
So what we did was we made a consomme, which is a clarified soup broth.
So that's like intense mushroom flavor.
And then we did a truffle foam on top, and then a little porcini dust.
We also have some raw and fried mushrooms in there as well.
Some of them are gnocchi, shiitakes, hens of the forest.
So if you mix it up, it becomes cream of mushroom soup.
But it's like, it's a different, different take on it.
It's something fun and creative right there.
This is the brainchild of me and Adam.
Everybody in town has steak and potatoes.
So what we did was basically is we took pot roast and wrapped it in a potato with a little bit of a sauce.
The sauce is to mimic a bernet.
A bernet is usually an egg sauce.
Now this one is the one with a lot of molecular things going on there.
I'm going to let Adam explain that a little bit, just to give you guys an idea of what's going on.
Now the molecular component is a chemical called transglutamines.
But chefs like to call it meat glue.
We were able to make pot roast into a shape.
And so we wrapped in potato and we breaded the bottom.
Flour, egg, and instead of using breadcrumbs, I used instant potatoes.
So potato on potato and like Ben said, the bernet's deconstruction.
All the components still make it on the plate.
It's just not classically prepared.
Thank you.
We follow that up with a different cake on a tiramisu.
Everybody I'm hoping has had a tiramisu, which is layered lady fingers, mascarpone, coffee.
This is the same thing, but we wanted to do different shapes and do different textures with that as well.
A couple of the concepts we're thinking about, one of them is called dining in the dark.
Where you'll come in, you won't see anything, we're going to blindfold you.
We're going to experience the food by tasting it.
We're going to experience the food by tasting it.
