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FROM THE PACIFIC NORTHWEST
TO THE HEARTLAND OF AMERICA,
WE'RE BLAZING IN THE BACKYARD.
IN IOWA, FARM-TO-TABLE GETS A FIERY, NEW TWIST
AT A CELEBRATION KNOWN AS LAMBAPALOOZA.
(Mooking) LOOK AT THAT -- SUPER JUICY.
I COULD TELL YOU ABOUT IT, BUT, FRANKLY, I'D RATHER EAT IT.
IN OREGON, A BUOY LOSES ITS SEA LEGS
AND BRINGS THE SMOKE TO TWO FARM-FRESH DISHES --
SMOKED PORK BELLY WITH CORN RELISH
AND SMOKED CHICKEN SLAW.
THAT'S AWESOME.
IT'S AWESOME.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
(Mooking) I FOUND MYSELF IN THE HEARTLAND OF AMERICA.
IT'S IOWA CITY, AND THERE'S FARMS AS FAR AS THE EYE CAN SEE.
LUCKILY, I FOUND A CHEF WHO LOVES FARM-TO-TABLE COOKING.
CHEF KURT FRIESE WAS A PROPONENT
OF SUSTAINABLE CUISINE LONG BEFORE IT BECAME TRENDY.
HE OPENED DEVOTAY RESTAURANT AND BAR IN 1996
AND HAS BEEN WORKING HAND IN HAND WITH LOCAL FARMERS
AND FOOD ARTISANS EVER SINCE.
(Friese) WE LIKE TO CONCENTRATE
ON TAKING WHAT'S FRESH AND LOCAL,
GIVING IT A SLIGHT MEDITERRANEAN,
KIND OF SPANISH SPIN,
AND SERVING IT SMALL PLATES.
AND ONCE A YEAR FOR HIS STAFF,
HE HOSTS AN EVENT IN HIS BACKYARD CALLED LAMBAPALOOZA.
I'VE GOT THE BEST DARN CREW IN TOWN.
THEY DESERVE A REWARD, SO ONCE A YEAR, WE DO A BIG BLOWOUT.
PUT A LAMB ON A SPIT, ROAST IT ALL DAY LONG,
BRING THE CREW OUT HERE.
EVERYBODY WORKS A LITTLE BIT BUT MOSTLY HAS A GOOD TIME.
I'M HEADED TO KURT'S HOUSE TO WATCH IT ALL GO DOWN
AND TO HELP PREP THE EVENT'S NAMESAKE LAMB,
WHICH GETS STUFFED WITH FRESH VEGGIES AND HERBS
BEFORE IT'S SLOW-ROASTED OVER A SPIT.
(Mooking) SO, KURT, WE HAVE A FEW STEPS TO DO
BEFORE WE CAN PUT THIS LAMB ON THE SPIT.
WHERE DO WE START?
WE'RE GONNA START WITH SEASONING.
BASIC SALT AND PEPPER THROUGHOUT, PRETTY LIBERAL.
LOOKS PRETTY GOOD. LET'S GET THE ROD.
THE EIGHT-FOOT ROD
WILL SERVE AS THE SPIT THAT THE LAMB IS ROASTED ON.
AND ALL THE WAY DOWN.
LOOKS GOOD.
NOW, HERE'S OUR --
NEXT WE'RE GONNA DO OUR LITTLE INSURANCE POLICY.
UH-OH. WHAT'S THAT ABOUT?
GOT A BONING KNIFE HERE DOWN INSIDE THE CAVITY.
YOU KNOW, THIS THING'S RUNNING RIGHT PARALLEL
WITH THE SPINE OF THE ANIMAL, RIGHT?
SO, JUST OFF CENTER THERE,
GONNA POKE A COUPLE OF GOOD-SIZE HOLES
RIGHT OPPOSITE EACH OTHER
ON EITHER SIDE OF THE SPINE, ON EITHER SIDE OF THE ROD.
WELL, WHAT ARE YOU DOING THAT FOR, BOSS?
WE'RE GONNA PUT A "U" BOLT ON THERE,
AND IT'S GONNA HOLD IT TO THE ROD.
FOR JUST IN CASE.
YEP. THAT'S THE ONE.
NOW, DID YOU BEND THAT WITH YOUR BRUTE STRENGTH?
(laughs)
IT CAME SORT OF PRE-BENT.
WE WANT TO PUT IT ON REAL TIGHT.
THAT MAKES SENSE.
YOU KNOW, JUST LIKE ANY OTHER --
IT'S ALMOST LIKE PLUMBING, YOU KNOW, AND CARPENTRY.
YOU PUT THE NUTS AND BOLTS ON THERE.
BUT WE NEED A LITTLE HELP
TO MAKE SURE IT GETS NICE AND TIGHT.
WITH THE "U" BOLT SECURE,
THE LAMB WILL BE SAFE FROM FALLING INTO THE FIRE
WHEN IT ROTATES ON THE SPIT.
THE LAMB IS STUFFED WITH A MIX OF CHOPPED CELERY, ONIONS,
CARROTS, FENNEL, LEMON, GARLIC, AND HERBS.
YOU KNOW WHAT I LOVE ABOUT THIS RECIPE SO FAR?
YOU'RE DOING ALL THE THINGS A LAMB REALLY LOVES.
TONS OF GARLIC, ONIONS, FENNEL, AND, OF COURSE, THE MINT.
MINT IS VERY TRADITIONAL.
VERY TRADITIONAL.
NOW ALL WE GOT TO DO IS SEW IT UP.
AH, SO THAT THE STUFF DOESN'T FALL OUT.
THAT'S RIGHT. YEAH. SEE?
'CAUSE IF IT'S SPINNING AROUND ON A ROTISSERIE, RIGHT,
AND YOU JUST LEAVE IT WIDE OPEN LIKE THAT,
YOU'LL HAVE SOME ROASTED VEGETABLES REAL FAST.
OKAY.
START DOWN HERE WHERE IT'S THIN AND EASY.
GOTCHA.
AND JUST SUTURE THAT THING UP ALL THE WAY UP THE TOP THERE.
WE'LL BE GOOD TO GO.
YOU KNOW, I THINK YOU MISSED A CALLING AS A DOCTOR.
(laughs)
SIMPLE INGREDIENTS, SIMPLE PROCEDURE.
IT'S NOT A FANCY STITCH OR ANYTHING LIKE THAT.
YOU JUST WANT TO GET IT CLOSED UP.
AND THEN YOU SET ABOUT THE VERY SIMPLE TASK
OF JUST SITTING ON THE FIRE AND GOING LIKE THIS.
I LIKE THAT. EVERYTHING IS NICE AND SIMPLE.
SO, NOW, THIS IS GONNA SIT IN YOUR WALK-IN AT THE RESTAURANT
FOR ABOUT 12 HOURS.
AND AFTER THAT, LAMBAPALOOZA BEGINS.
COMING UP, OUR LAMB FEAST TAKES A TURN FOR THE BETTER.
AND LATER, WE DISCOVER A SMOKER THAT'S A REAL CATCH.
MOST SMOKERS ARE NOT MADE OUT OF A SEA BUOY.
(cow moos)
SO, WE'RE HERE IN IOWA CITY.
KURT, STILL WE HAVEN'T MOVED.
I DON'T KNOW IF YOU'VE NOTICED THAT OR NOT.
WE PREPPED ALL THAT LAMB YESTERDAY.
WE CUT UP SOME VEGETABLES
AND KIND OF FILLED IT INSIDE THE CARCASS,
SEASONED IT DOWN REALLY GOOD.
BUT NOW WE GOT TO BUILD A FIRE.
FINALLY -- I'VE COME ALL THIS WAY FOR FIRE,
AND WE GET TO PLAY WITH WHAT I LOVE THE BEST.
THAT'S RIGHT.
(Friese) TO BUILD THE SPIT, WE DUG INTO THE SIDE OF THE LAND.
WE LAID BRICKS DOWN AS SORT OF A FLOOR TO BEGIN WITH.
AND THEN, YOU KNOW, THE STANDARD BRICK-ON-BRICK FASHION IN STEPS,
AND THEN WE LEANED IT BACK AGAINST THE SLOPE
SO THAT IT BECOMES SORT OF SELF-SUPPORTING,
AND THEN THAT BACK WALL REFLECTS THE HEAT OF THE FIRE
AND GIVES IT A MORE RADIANT SIDE TO IT.
OKAY, SO, PUT ME TO WORK, KURT.
ALL RIGHT.
WE'RE GONNA DO JUST A LITTLE BIT OF A PAPER, SOME KINDLING,
AND A LITTLE SORT OF A TEPEE OF THE SPLIT LOGS.
WE'RE GONNA BUILD NOT ONE,
BUT THREE SMALL FIRES AGAINST KURT'S CUSTOM-DESIGNED PIT.
YOU KNOW, KURT, BUILT A LOT OF FIRES
(laughs)
THIS IS OAK.
I LIKE THE SWEET SMOKE THAT YOU GET FROM THE OAK,
AND IOWA HAS TONS OF OAK TREES.
OKAY. I THINK IT'S TIME TO START THE FIRE, BOSS.
MY FAVORITE PART OF THE DAY.
I THINK SO. YOU WANT TO DO THE HONORS?
I'D BE HONORED.
ALL RIGHT, THAT CAUGHT REALLY FAST.
SO, THE PAPER WILL CATCH THE KINDLING.
THE KINDLING WILL CATCH THE OAK.
YOU GOT IT.
ONCE THE FIRES BURN DOWN TO COALS,
IT'S TIME TO GET THE LAMB ON.
SO, NOW, KURT, HOW OFTEN ARE WE TURNING THIS THING
NOW THAT IT'S ON THERE?
PRETTY FREQUENTLY OVER A SPACE OF A COUPLE HOURS.
THE HEAT IS ALREADY HITTING THAT THING,
AND I'M ALREADY SEEING THE FAT
STARTING TO RENDER OFF OF THAT LAMB.
IT SWEATS ALMOST IMMEDIATELY. IT'S PRETTY HOT HERE.
WELL, I GOT TO TELL YOU,
I'M SWEATING ALMOST IMMEDIATELY JUST STANDING HERE.
OVER THE NEXT SIX HOURS,
THE LAMB CONTINUES TO SLOWLY ROTATE.
AND AS IT DOES, THE MEAT GETS INFUSED WITH THE FLAVORS
OF THE HERBS AND VEGETABLES THAT ARE TUCKED INSIDE
UNTIL IT REACHES AN INTERNAL TEMPERATURE OF 130 DEGREES.
BEFORE YOU KNOW IT, LAMBAPALOOZA IS ABOUT TO BEGIN.
(indistinct conversations)
ON THE MENU -- OUR SUCCULENT, SPIT-FIRED LAMB,
ROASTED VEGETABLES, BUTTERY BAKED POTATOES,
AND A SLEW OF POTLUCK DISHES FROM THE CREW.
(Mooking) KURT, I CAN'T WAIT TO TASTE THIS LAMB.
IT LOOKS DELICIOUS, MAN. YOU BREAK ME OFF A LITTLE PIECE?
OH, NICE.
YOU SEE HOW THE LAMB IS REALLY JUICY, SUCCULENT,
STILL REALLY MOIST?
I GOT TO TELL YOU, KURT, I'M QUITE IMPRESSED.
AND ALL THOSE VEGETABLES ON THE INSIDE.
RIGHT ON.
LOOK AT THAT -- SUPER JUICY.
REALLY TENDER AND FALLING APART.
I COULD TELL YOU ABOUT IT, BUT, FRANKLY, I'D RATHER EAT IT.
(indistinct conversations)
THAT IS SO GOOD.
THAT RIGHT THERE, I'M GONNA HAVE ANOTHER BITE.
MMM.
I LOVE BRINGING MY STAFF OUT HERE.
WE'VE BEEN WORKING TOGETHER SO LONG.
IT'S REALLY A TIGHT FAMILY.
AND THE FOOD THAT WE MAKE FOR OUR FAMILIES,
IT'S THE MOST CONCRETE, VISIBLE WAY
WE CAN DEMONSTRATE OUR LOVE TO OUR FAMILY AND OUR FRIENDS.
COMING UP, A SEA BUOY BRINGS THE SMOKE.
AN HOUR OUTSIDE PORTLAND, OREGON,
CHEFS, FARMERS, AND WINE MAKERS MIX
IN THE SMALL TOWN OF GASTON.
I'M HEADED THERE TODAY TO VISIT BIG TABLE FARM.
BRIAN MARCY AND CLARE CARVER'S LITTLE TASTE OF HEAVEN
BOASTS LUSH VINEYARDS, FRIENDLY FARM ANIMALS...
...AND A SURPRISINGLY SEAWORTHY SMOKER.
(Carver) MOST SMOKERS ARE NOT MADE OUT OF A SEA BUOY.
MOST SMOKERS ARE LIKE A 55-GALLON DRUM OR WHATEVER.
(Marcy) I WAS GONNA BUILD A SMOKER
OUT OF JUST A 250-GALLON PROPANE TANK.
SO I MENTIONED MY LITTLE SCHEME TO MY FRIEND SCOTT,
WHO'S IN MARINE CONSTRUCTION,
AND HE CAME BACK TO ME AND SAID,
"HEY, "BRIAN, I WAS THINKING ABOUT YOUR SMOKER,
"AND DOWN AT THE YARD AT WORK, WE HAVE THIS BIG BUOY.
IT'S PROBABLY, OH, I DON'T KNOW, 300, 400 GALLONS."
I WAS SORT OF LIKE, "YOU GUYS ARE CRAZY."
(laughs)
THEY JUST VISUALIZED
THE WHOLE SMOKER FROM THE BEGINNING.
IT WAS REALLY PERFECT.
BRIAN'S GONNA SHOW ME THE INS AND OUTS OF THE SMOKER.
AND THEN LATER, JASON FRENCH,
CHEF OF POPULAR PORTLAND RESTAURANT NED LUDD
AND FRIEND OF BIG TABLE FARM, IS GONNA TEACH ME
THE PERFECT RECIPES TO COOK IN IT.
(Mooking) OKAY, BRIAN, THIS IS QUITE AN INTERESTING CONTRAPTION HERE.
I'M INTERESTED TO SEE HOW YOU DESIGNED THIS THING
AND HOW IT ACTUALLY WORKS.
BREAK IT DOWN FOR ME.
SO, THE FIRST PART OF IT HERE IS THE FIRE BOX,
AND THAT'S WHERE WE PUT IN DIFFERENT KINDS OF WOOD,
DEPENDING ON WHAT WE'RE SMOKING.
NICE. YOU KNOW, I'VE SEEN A LOT OF DIFFERENT SMOKE BOXES,
A LOT OF DIFFERENT FIRES ON THIS JOURNEY.
BUT THIS ONE IS TRULY REALLY REFINED.
WELL, AS WE SAY, IT'S HANDMADE.
MY FRIEND SCOTT AND I HAD ALL THE PARTS.
THIS USED TO BE AN OLD FIREPLACE INSERT
THAT HE MADE.
AND IT'S ABOUT 2 FEET LONG, ABOUT A FOOT-AND-A-HALF TALL.
AND THERE'S A PIPE THAT GOES OUT OF THE FIRE BOX
AND UP INTO THE MIDDLE OF THE BUOY HERE,
AND WHAT THAT DOES IS
THAT CARRIES THE SMOKE FROM THE FIRE BOX --
JUST THE SMOKE -- INTO THE BUOY.
AND SO, WHAT THIS IS CALLED IS AN INDIRECT FORM OF HEATING.
THE ONLY HEAT THAT EXISTS IS THE HEAT OF THE SMOKE.
VERY INTERESTING.
BUT BEFORE THERE'S SMOKE, THERE'S FIRE.
WE LOAD UP THE FIRE BOX WITH WADDED NEWSPAPER
AND OAK KINDLING...
...THEN LIGHT IT UP.
WHOO. CHECK THAT OUT.
THAT HAPPENS FAST.
YEAH, LET'S CLOSE THIS GUY UP, KEEP THAT SMOKE IN THERE.
YEAH, 'CAUSE NOW IT'S NOT BACK THERE.
EXACTLY.
SO, HOW LONG BEFORE THIS GETS UP TO TEMP RIGHT NOW?
IT'LL PROBABLY TAKE US A HALF AN HOUR OR SO
BEFORE WE GET TO ABOUT 200 DEGREES.
OKAY.
WE'RE GONNA CLOSE THIS UP.
THAT'S THE CHILD-SAFETY LOCK?
WE'RE GONNA SEAL ALL THAT SMOKE IN THERE.
(laughs)
WHILE THE SMOKER COMES UP TO TEMPERATURE,
IT'S TIME TO PREP OUR BACKYARD FEAST
WITH LOCAL CHEF JASON FRENCH,
WHO'S NO STRANGER TO COOKING WITH FIRE.
(French) I FIRST HEARD ABOUT THE BUOY SMOKER
IN A CONVERSATION I HAD WITH CLARE
WHEN WE WERE TALKING ABOUT HAVING ME GO OUT TO THE FARM
AND HELP BUTCHER ONE OF THEIR PIGS,
AND SHE SAID, YOU KNOW, "WE HAVE THIS GREAT SMOKER.
"WE'RE GONNA SMOKE A BUNCH OF MEAT
"FOR A BUNCH OF FRIENDS OF OURS,
"AND WE'D LOVE TO HAVE YOU COME OUT
FOR THE WEEKEND."
THAT'S THE FIRST TIME I SAW THE BUOY SMOKER.
TODAY, JASON'S GONNA SHOW ME
TWO RECIPES THAT WORK PERFECTLY WITH THE SMOKER --
SMOKED CHICKEN SLAW
AND SMOKED PORK BELLY WITH CORN RELISH.
OKAY, JASON, WE GOT TO PREP UP FOR A BIG FEAST HERE.
I SEE WE'VE GOT THREE BEAUTIFUL CHICKENS
AND A BUNCH OF SPICES AND SOME BACON IN THE MAKIN'.
YEP.
WE'RE BRINING. BRINING CAN BE WET OR DRY.
WE'RE GONNA DO A LITTLE WET BRINE
ALL RIGHT.
WE START THE BRINE WITH A HEARTY HANDFUL OF SALT.
COUPLE THINGS THAT ARE HAPPENING WITH BRINING --
THESE ARE FREE-RANGE BIRDS,
SO THE FLAVOR OF THEM IS GONNA BE A LOT MORE DEVELOPED,
BUT ALSO, YOU'RE GONNA HAVE A LITTLE BIT TOUGHER MEAT.
AND SO BRINING'S GONNA DENATURE A LITTLE BIT OF THOSE PROTEINS
SO WHEN WE SMOKE THEM,
THE MEAT'S GONNA BE SUPER JUICY AND TENDER
AND FLAVOR OF ALL THE AROMATICS AND SPICES WORKING TOGETHER
ARE REALLY GONNA COME OUT WITH THE SMOKE.
COOL.
NOW, "DENATURE" IS JUST A FANCY WORD
FOR BREAKING DOWN THE PROTEINS, OKAY?
NEXT WE FLAVOR THE BRINE
WITH FENNEL SEEDS, CHILI FLAKES,
AND BLACK AND WHITE PEPPERCORNS.
AND THEN WE'RE ALSO GONNA ADD A LITTLE BIT OF FENNEL FROND.
FOR THIS, IT SORT OF ALSO JUST ACTS
TO ECHO A LITTLE BIT OF THE FENNEL SEED.
I LIKE THAT.
AND THAT GOES REALLY GOOD WITH POULTRY,
ESPECIALLY CHICKEN, YEAH?
EXACTLY. EXACTLY.
OKAY. SO, WE GOT ALL THAT STUFF IN.
I SEE A BOTTLE OF WINE HERE.
I'M IMAGINING THAT -- IS THAT FOR US OR FOR THE POT?
WE'RE GONNA DO A LITTLE BIT OF BOTH,
(laughs)
THE WINE IS A 2010 RIESLING --
CRISP, ACIDIC, TOUCH OF SWEETNESS.
IT'S GONNA ADD
JUST AN AWESOME FLAVOR DIMENSION TO THE BRINE.
OKAY. SO, THOSE CHICKENS ARE GONNA REST OVERNIGHT.
THEY'RE ALL GOOD.
BUT NOW, WHAT'S UP
WITH OUR BACON IN THE MAKIN' OVER HERE, THE PORK BELLY?
WE DID THE SAME THING WE DID WITH THE CHICKEN.
A WET BRINE -- SALT AND WATER AS THE BASE, CINNAMON.
WE'VE GOT ALLSPICE AND CORIANDER,
AND WE ADDED A LITTLE BIT OF BROWN SUGAR TO THIS ONE.
COOL. THAT'S GOOD.
I LIKE HOW YOU'VE DONE
A LITTLE BIT OF A VARIATION WITH THIS HERE.
ALSO, I NOTICE
YOU'VE TAKEN THE SKIN OFF AND SCORED THE FAT
SO IT'LL RENDER OUT A LITTLE BIT, I IMAGINE.
FAT'S GONNA RENDER MORE QUICKLY.
SMOKE'S GONNA BE ABLE TO PENETRATE --
LITTLE MORE SMOKEY FLAVOR IN THE BELLY.
AND AT THE TABLE, PRESENTATION-WISE,
IT'S ABSOLUTELY STUNNING.
PREPPING FOR DINNER IS AN ALL-NIGHT AFFAIR.
WHILE THE CHICKENS BRINE,
THE PORK BELLY WILL SMOKE LOW AND SLOW
FOR ABOUT 8 HOURS AT 200 DEGREES.
COMING UP, THE SMOKE CLEARS TO REVEAL
A PERFECT SLAB OF BACON.
(whistles)
NOT.
FEELING FIERY? GO TO...
I'M IN GASTON, OREGON,
ENJOYING THE BEAUTIFUL SCENERY AND FRAGRANT SMOKE
AT BIG TABLE FARM.
LAST NIGHT, WE LEFT A BRINED PORK BELLY
IN OUR SPECIAL BUOY SMOKER,
AND NOW IT'S TIME FOR THE BIG REVEAL.
(Mooking ) WOW. CHECK THAT OUT.
(whistles)
NOT.
LOOK AT THAT THING OF BEAUTY.
THIS HAS BEEN GOING ALL NIGHT.
JUST LET THAT REST THERE.
YOU HAVE GOOD, EVEN COLOR ALL AROUND.
AND OBVIOUSLY SOLID HEAT'S TAKING IT SLOW AND LOW,
SO IT'S GONNA BE JUICY, TENDER, AND READY TO EAT.
SO, WE HAVE A COUPLE STEPS STILL TO DO WITH THIS BACON.
BUT FIRST, WE GOT TO THROW THESE CHICKENS IN THERE, RIGHT?
WITH THE BIRDS NESTLED SNUGGLY IN THE SMOKER,
IT'S BACK TO THE BACON.
THE BACON WILL BE PAIRED
WITH A RELISH OF CHOPPED VEGETABLES.
WHAT WE'VE DONE IS WE'VE CHAR-GRILLED THE FENNEL.
WE'VE CHAR-GRILLED THE CORN, SHUCKED IT,
AND THEN TAKEN IT OFF THE COB,
AND THEN JUST SOME CHARRED SCALLION.
CHARRING KIND OF BRINGS OUT THE SWEETNESS
AND REALLY JUST BEAUTIFUL, FRESH, CLEAN, SUMMERTIME FLAVORS
TO KIND OF ACCENT THE SWEET SMOKINESS OF THE PORK.
WE ADD OUR GRILLED SUMMER HARVEST
TO A BOWL OF CHERRY TOMATOES AND DILL.
OKAY, WE'LL JUST GET IN THERE AND MIX IT, RIGHT?
JUST MIX IT.
WHILE YOU'RE MIXING, I'M GONNA DRIZZLE
WITH A LITTLE EXTRA *** OLIVE OIL.
WE'RE GONNA FINISH IT ALSO WITH A LITTLE BIT OF SEA SALT --
LOCAL OREGON SEA SALT FROM THE COAST.
I LOVE IT. IT'S SUPER CLEAN AND BRINY.
WANT TO GIVE A TASTE TEST?
YEAH. LET'S GIVE IT A TASTE TEST REAL QUICK.
TASTE IT BEFORE IT HITS THE PLATE, RIGHT?
THAT'S AWESOME.
IT'S AWESOME!
WHAT I REALLY LOVE ABOUT IT IS IT'S REALLY SO SIMPLE.
IT IS STRAIGHTFORWARD, SUPER SIMPLE.
THE ONLY THING THAT WOULD PROBABLY IMPROVE THIS
IS SMOKED PORK BELLY.
SM-- FUNNY YOU SAID THAT.
LET'S JUST DO SOME HANDFULS
SCATTERED ABOUT ON TOP OF THE DISH.
PEOPLE CAN GRAB A PIECE OF THE BELLY
KIND OF LIKE SO?
YEP. SPOON SOME OF THE RELISH OVER THERE.
LOVE IT.
GORGEOUS, SIMPLE, REALLY COLORFUL.
FRESH, SUMMERTIME EATING.
ONE DISH DOWN, ONE TO GO.
OUR CHICKEN HAS BEEN SMOKING FOR THREE HOURS,
AND NOW IT'S JUICY GOODNESS THAT FALLS RIGHT OFF THE BONE.
SO, I SEE YOU SHREDDED UP THIS BEAUTIFULLY SMOKED CHICKEN,
AND I CAN TELL
'CAUSE THE OUTSIDE IS REALLY NICE AND BROWN.
AND EVEN THE FLESH PIECES ARE NICE AND BROWN,
AND I CAN SMELL THE SMOKE.
YEP, THERE'S JUST ENOUGH -- JUST A NICE HINT OF SMOKE,
BUT YOU CAN ALSO TELL SINCE WE BRINED IT,
IT'S GOT MOISTURE AND JUICINESS.
WELL, LET ME BE THE JUDGE OF THAT.
YOU TALK ABOUT IT.
HE'S RIGHT. IT'S REALLY JUICY.
REALLY TENDER. JUST A HINT OF SMOKE.
BUT NOTHING THAT OVERPOWERS
EXACTLY.
CONTINUING WITH KIND OF THE SWEET AND SMOKY THEME,
CHERRY TOMATOES AND SOME SHAVED BABY CARROTS ARE
JUST COMING IN.
CABBAGES ARE JUST COMING ON,
SO WE'VE GOT SOME REALLY NICE SAVOY CABBAGE.
SOME FRESH BASIL WE USED, TOO.
JUST, AGAIN, SORT OF THE HEIGHT OF SUMMER FLAVOR.
I LIKE THAT. VERY FRESH.
AND THEN WE JUST HAVE A REAL BASIC SLAW DRESSING.
SO, BREAK DOWN THE INGREDIENTS INSIDE OF THIS DRESSING, BOSS.
SO, INSIDE THE DRESSING IS
JUST SOUR CREAM, BUTTERMILK, FRESH HERBS.
WE'VE GOT TARRAGON, PARSLEY, AND CHIVES,
A LITTLE BIT OF SUGAR, AND A LITTLE BIT OF CHILI.
MMM. NICE.
SO, THAT'S LOOKING REALLY DELICIOUS.
LOOKS PRETTY DARN GOOD TO ME. I GOT TO TELL YOU.
I'M GONNA SAVE IT THIS TIME. I'M NOT GONNA TASTE IT HERE.
I'M GONNA SAVE IT TILL IT'S ON THE PLATE
AND YOU'VE DONE JUSTICE TO THE WHOLE TABLE.
AWESOME.
YEAH, WE GOT A TABLE FULL OF HUNGRY PEOPLE WAITING,
LET'S GET ON IT.
(chuckles)
(sighs)
(Carver) I THINK HAVING CHEFS OUT TO OUR FARM PRIMARILY IS
AN AWESOME WAY TO SAY "HERE'S OUR WINE,
"WHICH IS OUR PRIMARY LOVE,
"AND THEN HERE'S ALL THIS FOOD THAT WE'VE ALSO RAISED
THAT MARRIES WITH IT SO BEAUTIFULLY."
AND HAVING CHEFS COME OUT IS JUST --
IT'S KIND OF LIKE THE PARTY DRESS
ON EVERYTHING WE'RE DOING.
I MEAN, THEY CAN TAKE EVERYTHING WE'RE MAKING
AND ELEVATE IT ONE MORE STEP, WHICH IS AWESOME.
IT'S BEEN A GREAT DAY AT THE FARM,
AND IT ENDS JUST AS IT SHOULD --
AROUND A BIG TABLE.