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(Bradley) WE TRAVEL ACROSS THE COUNTRY
TO FIND THE MOST UNIQUE PLACES TO EAT AND SLEEP.
(Lee Anne) WASHINGTON PLACE BISTRO & INN
IN CLEVELAND, OHIO.
(Ian) ONE OF THE DISHES THAT THEY REALLY DO
EXCEPTIONALLY WELL IS MAC AND CHEESE.
(Lee Anne) YOU'VE GOT THIS GIANT PLATE
OF CREAMY, LIKE, PASTA CHORIZO.
IT'S AWESOME.
(Tamara) RUSCHMEYER'S IN MONTAUK, NEW YORK.
(Amanda) ONE OF THE BIGGEST SELLERS IS THE CLAM PIZZA.
TOMATO SAUCE DOES NOT A PIZZA MAKE.
(Mike) SO SIMPLE, BUT IT'S SO GOOD.
(Tamara) BEDFORD POST INN IN BEDFORD, NEW YORK.
(Lee Anne) ONE OF THE SIGNATURE DISHES
THAT NEVER LEAVES THE MENU IS JOHN BOY'S CHICKEN.
IT'S LIKE A GIANT CHICKEN BRUSCHETTA.
I MEAN, IT WAS GORGEOUS.
(Amanda) THE WHITE BARN INN IN KENNEBUNK, MAINE.
(Lee Anne) THERE IS ONE PARTICULAR DISH ON THE MENU
THAT IS JUST A LOBSTER PUNCH IN YOUR FACE.
YOU HAVE TO ORDER THE LOBSTER BISQUE.
(Amanda) THIS IS REALLY, LIKE, A LOBSTER TASTING IN A BOWL.
(Bradley) THESE ARE UNIQUE EATS.
♪♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
(Bradley) I LOVE THE IDEA OF BEING ABLE TO GO OUT
AND FIND A DESTINATION DINING SPOT
AND HAVE AN AMAZING MEAL
AND JUST WALK A COUPLE STEPS AWAY
AND CHECK INTO A ROOM AND JUST LAY YOUR HEAD DOWN,
AND WAKE UP AND DO IT ALL OVER AGAIN THE NEXT DAY.
(Lee Anne) WHAT'S GREAT ABOUT CLEVELAND
IS THAT YOU DON'T HAVE TO STAY AT A BORING OLD HOTEL.
THERE'S A PLACE THAT'S COMFORTING AND CHARMING
THAT ALSO HAS A KICK-*** RESTAURANT
SERVING UPDATED AMERICAN CLASSICS, AND IT'S CALLED
THE WASHINGTON PLACE BISTRO & INN.
WHEN YOU WALK IN THE DOORS AT WASHINGTON PLACE INN,
WE'RE GONNA KNOW YOUR NAME, WE'RE GONNA KNOW YOUR DRINK,
AND REALLY MAKE YOU FEEL LIKE FAMILY.
PEOPLE REALLY ENJOY THE FACT THAT THEY CAN HAVE A GREAT STAY,
A GREAT MEAL, AND GREAT SERVICE AND JUST LEAVE HAPPY.
(Mike) IT'S IN LITTLE ITALY,
AND THE NAME OF IT HAS BISTRO ON THE NAME,
BUT DON'T LET THOSE TWO THINGS CONFUSE YOU.
IT'S NOT AN ITALIAN RESTAURANT.
IT'S NOT A FRENCH RESTAURANT.
IT'S AN AMERICAN RESTAURANT.
IT'S INFLUENCED BY MANY THINGS,
SO IT'S FAMILIAR DISHES TAKEN TO THE NEXT LEVEL
WITH ALL THESE REGIONAL AND GLOBAL INFLUENCES.
WHEN YOU GO TO THE WASHINGTON PLACE BISTRO & INN,
ONE OF THE THINGS THAT YOU ABSOLUTELY HAVE TO GET
IS THE MAC AND CHEESE.
(Scott) WHAT MAKES IT UNIQUE IS THE INTRODUCTION
OF A PRETTY SPICY CHORIZO, A FANTASTIC LOCAL PASTA
WITH THREE SPECIAL CHEESES,
SOME CREAM, A LITTLE TOMATO PASTE,
AND SOME FRESH HERBS, AND IT'S REALLY OVER THE TOP.
(Lee Anne) THINK BACK TO YOUR CHILDHOOD.
YOU REMEMBER YOUR BOXED MAC AND CHEESE,
AND THEN YOU REMEMBER THAT OTHER BOX
WITH THAT LITTLE WHITE-HAND GUY WITH THE FACE AND THE HAMBURGER,
AND IT'S LIKE THOSE TWO MET AND HAD A MARRIAGE ON CRACK.
(Ian) IT IS DELICIOUS.
THE SAUCE TOTALLY COATS YOUR MOUTH
AND GETS SUCKED UP BY THESE FRESH NOODLES,
AND THEN THE CHORIZO GIVES IT A LOT OF HEFT.
THIS IS THE HIGH END
OF THE COMFORT QUADRANT.
(Mike) WHAT IS SO INTERESTING--
WE'LL CALL IT THE HOOD ORNAMENT--
STRUDEL, A PHYLLO PACKAGE THAT'S FILLED WITH CHORIZO
AND GOAT CHEESE.
I LOVE SAYING THE WORD STRUDEL, CHORIZO STRUDEL.
IT'S GOT ALL THAT SORT OF, LIKE,
BUTTERY, FLAKY LAYERS OF PHYLLO DOUGH
THAT KIND OF CRUMBLE AND GET ALL OVER YOUR CHIN,
AND THEN YOU'RE, LIKE, DIGGING THE CREAMY PASTA CHORIZO CRACK,
AND IT'S JUST--YEAH, YOU'RE LIKE, OH, I'M DOUBLE-***.
IT'S AWESOME.
IT TAKES SORT OF A VISIONARY
TO TAKE SOMETHING THAT'S SO HOMEY, LIKE MEAT LOAF,
AND MAKE IT INTO SOMETHING THAT'S SO CLASSY,
AND THAT'S EXACTLY WHAT THEY'VE DONE
AT THE WASHINGTON PLACE INN.
(Scott) THE MEAT LOAF THAT WE MAKE
AND WASHINGTON PLACE BISTRO AND INN
IS REALLY AN HOMAGE TO MY FATHER.
MY FATHER HAS A LOVE FOR MEAT LOAF,
BECAUSE HE WAS IN THE TRUCK STOP BUSINESS,
AND, UM, YOU KNOW,
TRUCK STOPS AND MEAT LOAF GO HAND IN HAND.
(Mike) THE FIRST THING THAT MAKES THIS REALLY UNIQUE,
THIS IS AN INDIVIDUAL MEAT LOAF.
JUST CLOSE YOUR EYES AND THINK ABOUT HOW GREAT THAT SOUNDS--
INDIVIDUAL MEAT LOAF.
(Ian) IT'S A COMBINATION OF EQUAL PARTS
VEAL, PORK, AND BEEF,
AND THEN THEY ADD SHIITAKE MUSHROOMS,
AND IT'S SERVED ON TOP OF MASHED POTATOES.
YOUR PLATE'S GONNA BE CLEAN BY THE TIME YOU'RE DONE WITH IT.
I LOVE MEAT ON A BONE. YOU SHOULD LOVE MEAT ON A BONE.
ANYTHING THAT COMES ON A BONE, EAT IT.
PORK SHANK IS ONE OF THE BEST DISHES
AT THE WASHINGTON PLACE BISTRO & INN.
(Mike) IT'S THIS NICE LITTLE BED OF HOMINY, GRITS,
WITH THIS PERFECTLY UPRIGHT PORK SHANK.
WHEN IT ARRIVES TO YOUR TABLE, IT LOOKS LIKE A CULINARY STATUE,
AND IT'S JUST GLISTENING
WITH THIS LACQUERED HUCKLEBERRY GLAZE ON THE OUTSIDE.
IT'S (bleep) SEXY TO LOOK AT.
(Bradley) YOU WANT TO EAT IT LIKE FRED FLINTSTONE-STYLE.
BUT MY MOTHER RAISED ME BETTER, AND I'M A PROPER EATER,
SO I KNIFE-AND-FORK IT, WHICH YOU DON'T EVEN NEED,
BECAUSE IT FALLS RIGHT OFF THE SHANK.
(Ian) THE PORK COMPLETELY MELTS IN YOUR MOUTH,
AND THAT GLAZE THAT'S ON THE OUTSIDE
TASTES LIKE THE FINEST BARBECUE SAUCE
YOU'VE EVER HAD IN YOUR LIFE.
THIS IS BARBECUE COMFORT FOOD
AT ITS FINEST.
(Lee Anne) I'VE BEEN TRAVELING TO CLEVELAND FOR YEARS,
AND IT'S SO GREAT NOW THAT THERE'S A PLACE YOU CAN STAY
THAT'S GOT THIS GREAT HOMEY VIBE
AND DELICIOUS, ELEGANT COMFORT FOOD--
THE WASHINGTON PLACE BISTRO & INN--
YOU WON'T BE DISAPPOINTED.
THE WILD STRIPED BASS PREPARATION AT RUSCHMEYER'S
IS COMPLETELY UNIQUE.
(Amanda) WHEN YOU'RE EATING THIS DISH,
YOU'RE FEELING LIKE, WOW, IT'S CRISPY AND CRUNCHY
AND CITRUSY.
(Ian) AT THE WHITE BARN INN,
THEY TAKE THIS CLASSIC COMBINATION
OF LOBSTER AND BUTTER AND CORN,
AND THEY ADD A VERY THEATRICAL PRESENTATION TO IT.
(Lee Anne) I LOVE ANY DISH THAT COMES TO THE TABLE,
AND THERE'S A CLOCHE ON TOP, BECAUSE THAT MEANS
THAT THERE'S A SURPRISE UNDERNEATH THE CLOCHE.
(Tamara) IF YOU HEAD OUT TO MONTAUK, NEW YORK,
WHICH IS JUST A COUPLE HOURS AWAY FROM NEW YORK CITY,
YOU COULD GO TO RUSCHMEYER'S,
WHICH IS LIKE A SLEEPAWAY CAMP, LIKE A BED-AND-BREAKFAST
BUT SO MUCH BETTER.
(man) THE FEEL AT RUSCHMEYER'S IS LIKE AN ADULT SUMMER CAMP.
I THINK IT HAS A NAUTICAL EXPLORERS
KIND OF VIBE WHERE YOU CAN KIND OF BE A KID.
I MEAN, IT'S KIND OF LIKE "DIRTY DANCING" FOR ADULTS.
IT IS.
ALL RIGHT.
(Lee Anne) YOU HAVE YOUR DAYTIME ACTIVITIES,
ACCESS TO THE BEACH, BUT THE MAIN THING TO DO THERE
IS TO EAT AND DRINK.
I MOVED FROM A SMALL FISHING TOWN IN THE U.K. TO NEW YORK,
AND SO WHEN WE WERE DOING THIS PROJECT,
I SORT OF WENT BACK TO JUST USING EVERYTHING
THAT'S AVAILABLE AROUND YOU
AND TREATING THINGS REALLY, REALLY SIMPLY.
WHAT MAKES RUSCHMEYER'S SO UNIQUE
IS THAT THEY HAVE ALL THIS BEAUTIFUL SEAFOOD.
THEY'RE UTILIZING THE CLAMS, THE OYSTERS,
THE FRESH FISH, THE LOBSTER.
THEY'RE NOT DOING ANY HEAVY PREPARATIONS.
THEY'RE PREPARING IT IN SUCH A WAY
THAT ALLOWS THE FLAVORS TO SHINE THROUGH.
A GREAT WAY TO START YOUR MEAL AT RUSCHMEYER'S
IS WITH A SMOKED BLUEFISH PâTé.
YEAH, SMOKED FISH
GO, BRITISH FOOD.
BRING IT OVER.
(Mike) SMOKED BLUEFISH
IS THE SIMPLEST THING YOU COULD POSSIBLY PUT ON A MENU.
IT'S SMOKED BLUEFISH MOLDED INTO A PâTé,
AND THEN ON THE SIDE IS JUST SIMPLE BUTTERED TOAST.
(Tamara) THE BUTTERED TOAST IS THE THING THAT'S SO HOMEY,
AND YET, THE SILK AND SORT OF
FISHY, FATTY QUALITY OF THE BLUEFISH PâTé ON IT
WITH JUST A LITTLE BIT OF ACID FROM THE LEMON,
DELICIOUS.
MONTAUK IS VERY FAMOUS FOR ITS STRIPED BASS.
YOU CAUGHT ONE.
IT WAS A SHOCK.
PEOPLE SAID IT WAS ONE OF THE BIGGEST BASS
NO, ACTUALLY, BUT IT WAS A BIG BASS.
ANYWAY, OUR DISH, THE WILD STRIPED BASS DISH WE DO,
IT'S VERY SUMMERY. IT'S PERFECT FOR MONTAUK.
(Lee Anne) THE FILLET OF WILD STRIPED BASS
THAT'S SO FRESH, IT COULD JUMP OFF YOUR PLATE,
IT'S JUST VERY SIMPLY PAN-SEARED AND THEN SERVED ON TOP
OF RIBBONS OF YELLOW SUMMER SQUASH ZUCCHINI
THAT MAKES, LIKE, A VEGETABLE SALAD--
VERY, VERY SIMPLY DRESSED WITH LEMON AND OLIVE OIL,
SALT AND PEPPER.
WHAT'S REALLY UNIQUE IS WHAT'S SERVED ON THE SIDE.
IT'S A GRAPE SALSA.
HE USES HIS HANDS TO MAKE THE SALSA,
SO HE SQUEEZES 'EM SO THEY RELEASE JUICES.
IT REALLY ADDS THIS INTERESTING TEXTURE.
(Amanda) WHEN YOU'RE EATING WILD STRIPED BASS,
IT'S CRISPY AND CRUNCHY AND CITRUSY.
(Lee Anne) IT DEFINITELY HAS
THAT SORT OF FRESH-CAUGHT FLAVOR THAT YOU LOOK FOR
WHEN YOU'RE HAVING A PIECE OF BEAUTIFUL FISH.
ONE OF THE BIGGEST SELLERS AT RUSCHMEYER'S
IS THE CLAM PIZZA, AND WHAT MAKES IT UNIQUE
IS THE WHITE SAUCE.
(Tamara) THE SAUCE IS A BLEND OF CLAM JUICE,
A LOT OF GARLIC, WHITE WINE,
AND THEN IT'S REDUCED WITH HEAVY CREAM.
DOES IT SOUND LIKE LINGUINI WITH CLAMS TO YOU?
IT DOES TO ME, TOO.
IT'S LIKE LINGUINI WITH CLAMS BUT WITHOUT THE LINGUINI.
(Amanda) HE TOPS THE PIZZA WITH THE CLAMS
THAT ARE FRESH-COOKED, SPRINKLES IT WITH THE CHILI FLAKES,
AND IT GOES INTO A SUPERHOT WOOD-BURNING OVEN.
(Mike) YOU COULD JUST SPIT OUT THE WORDS--
BRINE, CHAR, SMOKE, BREAD--
I MEAN, ALL OF THE THINGS THAT ARE ABOUT THIS
ARE SO SIMPLE, BUT IT'S SO GOOD.
(Lee Anne) YOU GET THE SPICE FROM THE RED CHILI PEPPERS.
YOU GET THAT BEAUTIFUL CREAMY CLAM SAUCE.
THIS IS PIZZA THAT YOU'RE, LIKE, NO, NO, NO, NO, NO,
GET YOUR OWN.
(Mike) RUSCHMEYER'S IS JUST ONE OF THESE PERFECT GETAWAYS.
IT'S LIKE A TIME CAPSULE, LIKE A MAGIC LAND YOU GO TO
OWNED BY THESE TWO BRITISH GUYS.
AND THERE'S GREAT FOOD. IT'S SIMPLE.
AND IT'S JUST SUCH A RELAXING AND THOUGHTFUL PLACE.
(Tamara) YOU CAN EAT THERE. YOU CAN SLEEP THERE.
YOU CAN DO ALL SORTS OF THINGS BETWEEN EATING AND SLEEPING...
IN ONE PLACE.
(Ian) THE BEDFORD POST INN HAS BECOME FAMOUS FOR THEIR PASTAS.
(Mike) THINK OF THE BEST FRESH PASTA YOU'VE HAD,
AND IT'S SO SIMPLE, SO GOOD.
(Mike) FOOD IS BECOMING SUCH A BIG DEAL.
YOU'RE FINDING MORE AND MORE DESTINATION RESTAURANTS,
YOU KNOW, PLACES WHERE THE ACT OF GOING IS THE JOURNEY.
SO A LOT OF THESE PLACES NOW
ARE KIND OF BUILT INTO THESE LITTLE INNS.
(Ian) JUST 45 MINUTES OUTSIDE OF NEW YORK CITY
IS A LITTLE HIDEAWAY CALLED BEDFORD POST INN.
THE BEDFORD POST INN OFFERS BEAUTIFUL ACCOMMODATIONS,
BUT EQUALLY INTERESTING,
A RESTAURANT THAT COULD STAND ALONE
CALLED THE FARMHOUSE.
(Lee Anne) ONE OF THE SIGNATURE DISHES
THAT NEVER LEAVES THE MENU AT THE FARMHOUSE
IS JOHN BOY'S CHICKEN.
IT'S LIKE A GIANT CHICKEN BRUSCHETTA.
I MEAN, IT WAS GORGEOUS.
(Tamara) ONE OF THE MOST UNIQUE THINGS ABOUT THIS DISH
IS THAT YOU GET WHITE AND DARK MEAT IN ONE PIECE WITH NO BONE.
IT'S A HALF A CHICKEN, BUT YOU DON'T REALIZE THAT
IF YOU'RE NOT LOOKING CLOSELY, BECAUSE THERE'S NO BONE IN IT
TO SEPARATE IT OUT.
(Ian) THE CHICKEN IS BRINED,
AND THEN IT'S MARINATED WITH ORANGES AND OLIVE OIL,
FRESH THYME AND ROSEMARY,
CORIANDER, FENNEL SEED, AND THERE'S CHILI FLAKES,
SO YOU GET A NICE MEDITERRANEAN SPICE IN THERE.
(man) WE COOK IT OVER THE WOOD FIRE
ON INDIRECT HEAT UNDER A BRICK,
SO IT CATCHES SOME OF THAT SMOKE
AND SOME OF THE ESSENCE OF THE GRILL,
BUT STILL REMAINS KIND OF JUICY AND DOESN'T GET OVERCHARRED.
(Ian) THERE'S A SLICE OF GRILLED BREAD
AND THICK SLICES OF SUMMER HEIRLOOM TOMATOES,
AND THEN THE GRILLED CHICKEN GOES ON TOP
WITH PICKLED TOMATOES.
YOU KIND OF WANT TO PICK IT UP WITH YOUR HANDS
AND JUST BE LIKE, "OKAY, I'M GONNA EAT
THIS GIANT BRUSCHETTA NOW," BUT I MEAN,
IT'S--IT'S FORK AND KNIFE EATING, FOR SURE.
(Tamara) YOU'RE GETTING THIS SORT OF SWEET
OF THE TOMATO VINAIGRETTE AND OF THE TOMATOES,
TART OF THE PICKLED TOMATOES,
AND THEN OF COURSE THE MEAT
AND CRISP AND CHAR OF THE CHICKEN.
IT'S LIKE SORT OF SUMMER ON A PLATE.
(Ian) THE FARMHOUSE HAS BECOME
FAMOUS FOR THEIR PASTAS.
ALL THEIR PASTAS ARE MADE RIGHT IN-HOUSE.
MAYBE THEIR MOST FAMOUS PASTA DISH
IS THE CROXETTI NERO.
(Lee Anne) IT'S A FRESH SQUID INK PASTA
ROLLED OUT THIN AND THEN CUT INTO COINS
AND PRESSED AGAINST A GNOCCHI PADDLE
TO CREATE RIDGES ON ONE SIDE,
SO THEY ALMOST LOOK LIKE LITTLE BLACK LICORICE COINS.
(Tamara) THEY HAVE A SAUCE MADE FROM LOBSTER STOCK, GARLIC,
BABY FENNEL, AND FRESNO CHILIES,
WHICH THEY PICKLE TO MELLOW THE HEAT,
AND THEN THEY USE LOBSTER
SEASONED WITH FENNEL POLLEN AND OLIVE OIL
SO THEY'RE VERY, VERY AROMATIC,
AND THEN THEY'RE GRILLED OUTSIDE FOR THE SMOKY FLAVOR.
WE COOK EVERYTHING WE CAN ON THE WOOD GRILL
AND IN THE WOOD OVEN, AND ACTUALLY, IF WE COULD FIGURE OUT
HOW TO COOK PASTA ON IT, WE WOULD DO THAT, AS WELL.
(Mike) IT'S A BEAUTIFUL DISH TO LOOK AT.
YOU--IT JUST SCREAMS AT YOU, "EAT ME,"
WHEN--WHEN IT LANDS ON YOUR TABLE,
AND YOU--AND YOU OBLIGE.
(Ian) THE COMBINATION
OF THE LOBSTER AND THE FENNEL POLLEN
AND THE WOOD SMOKE FROM THE GRILL
CREATES SOMETHING THAT IS COMPLETELY TRANSPORTING.
YOU FEEL AS THOUGH YOU'VE BEEN SHIPPED AWAY
TO THE--THE COAST OF ITALY.
(Tamara) WHEN YOU BITE IN, YOU SMELL THE ANISE,
YOU SMELL THE LOBSTER, THE BRINE,
YOU TASTE IT WITH THE BLACK OF THE SQUID INK.
IT'S A DELICIOUS PASTA DISH
AND NOT SOMETHING I'VE EVER HAD ANYWHERE ELSE.
(Ian) ANOTHER DELICIOUS PASTA
IS THE FAGOTELLI DE LA PERGOLA.
IT'S BASICALLY A LITTLE RAVIOLI
FILLED WITH CARBONARA,
SNAP PEAS, AND GUANCIALE.
(Jeremy) SO IT'S A SAUCE OF EGG YOLKS AND PECORINO,
CRACKED PEPPER, AND PARM,
AND IT'S MADE INTO ALMOST A CUSTARD
AND FILLED INTO A PASTA.
(Lee Anne) THIS PASTA IS, LIKE, REALLY CREAMY, REALLY INDULGENT,
AND THEN GUANCIALE,
WHICH IS, UH, PIG CHEEKS,
ONE OF MY FAVORITE CUTS OF CURED MEATS,
IS ADDED TO THE DISH,
AND IT ADDS THIS REALLY BEAUTIFUL, SMOKY, SALTY BITE.
(Jeremy) THERE'S NOTHING ELSE LIKE IT.
IT ALMOST EXPLODES IN YOUR MOUTH, AND WHAT COMES OUT
IS THIS EXUDING CREAMINESS FROM THE EGG YOLK,
UM, AND IT'S LIKE EATING WHAT IS IN CARBONARA,
BUT IT'S INSIDE OF, NOW, THIS PASTA SHELL.
THE GREAT PART ABOUT THE DISH
IS THAT THERE IS AN ELEMENT OF SURPRISE
AND THAT YOU'RE--YOU'RE EXPECTING TO GET CARBONARA,
AND THEN AS SOON AS YOU PUT THAT FIRST RAVIOLI IN YOUR MOUTH
AND YOU BITE INTO IT, THEN THE ANSWER'S THERE,
AND IT'S THIS EXPLOSION OF THE SAUCE.
IF YOU WANT MEAT, ONE OF THE BEST THINGS YOU CAN ORDER,
AND I'M A BIG FAN OF THIS ONE, IS THE GIANT DOUBLE PORK CHOP.
IT'S CHARRED TO PERFECTION ON THE OUTDOOR GRILL,
AND IT'S TOPPED WITH GRILLED CORN KERNELS
AND BABY ARUGULA.
IT'S A BIT OF PORK HEAVEN ON THE GRILL.
YOU KNOW, WHEN I COME HOME, MY DOGS ARE ALL OVER ME,
LIKE, I SMELL LIKE A BARBECUE.
(Ian) IT'S NICE AND JUICY
AND JUST SLIGHTLY PINK IN THE CENTER.
IT'S A PERFECTLY COOKED PIECE OF PORK.
(Tamara) I LOVE THE SWEETNESS OF THE CORN
WITH THE CHAR ON THE OUTSIDE,
SO YOU KIND OF GET THIS POPCORN TASTE TO IT.
IT'S A GREAT DISH.
THE FARMHOUSE AT BEDFORD POST INN
IS SO MUCH MORE THAN JUST A B&B RESTAURANT.
IT'S A DESTINATION.
IT'S A LOCATION.
YOU CAN GO AND HAVE DINNER,
YOU CAN SIT OUTSIDE,
YOU CAN HAVE EVERYTHING FROM HOMEMADE PASTA
TO A THICK-CUT PORK CHOP.
(Mike) AND THEN YOU DON'T HAVE TO WORRY
THAT, YOU KNOW, YOU DON'T HAVE TO DRIVE HOME THAT NIGHT,
YOU DON'T HAVE TO TAKE THE SUBWAY HOME,
AND YOU DON'T HAVE TO WORRY ABOUT CATCHING A CAB.
YOU KNOW, YOU JUST GO UPSTAIRS AND YOU GO TO SLEEP.
(Ian) AT THE WHITE BARN INN,
YOU CAN HAVE LOBSTER ANY NUMBER OF WAYS.
(Lee Anne) I MEAN, IT REALLY IS JUST SUCH AN INCREDIBLE FEAST
FOR YOUR EYES AND FOR YOUR SENSES.
(Mike) WANT TO SEE WHERE WE'VE BEEN TO LATELY?
COME TO...
(Amanda) THE WHITE BARN INN
IN THE BEACH TOWN OF KENNEBUNK, MAINE,
IS A PERFECT PLACE TO GO
AND HAVE A GETAWAY THAT'S REALLY SECLUDED
AND REALLY LUXURIOUS.
(Lee Anne) THE BEST PART ABOUT IT IS,
IS THAT THERE'S A GOURMET RESTAURANT ATTACHED TO THE INN
THAT YOU CAN HAVE BREAKFAST, LUNCH, OR DINNER AT.
(Ian) THE THING THAT'S SO NICE ABOUT IT,
AND THE THING THAT MAKES IT VERY SORT OF MAINE
IS THAT YOU'RE EATING IN THIS OLD BARN.
STILL, YOU HAVE TO WEAR A JACKET, JACKETS ARE REQUIRED,
BUT YOU REALLY FEEL LIKE YOU CAN SORT OF SIT BACK AND RELAX
AND ENJOY THIS VERY HIGH-END EXPERIENCE,
AND IT'S NOT AT ALL STUFFY.
(Lee Anne) WHEN YOU GO TO THE RESTAURANT,
YOU HAVE A FOUR-COURSE PRIX FIXE MENU,
ALL SEASONAL, ALL LOCAL INGREDIENTS.
THERE'S A LOT OF LOBSTER ON THE MENU.
(man) LOBSTER IN THIS AREA IS VERY, VERY POPULAR,
AND WE COULD SERVE IT FOR, UM, AMUSE-BOUCHE, APPETIZER,
INTERMEDIATE COURSE, MAIN COURSE,
AND DESSERT, IF WE COULD COME UP WITH DISHES LIKE THAT.
PEOPLE LOVE TO COME TO MAINE FOR LOBSTER,
AND RIGHTLY SO. IT'S WONDERFUL.
IF YOU WANT THE MOST ELEGANT, RICH LOBSTER FLAVOR,
THEN YOU HAVE TO ORDER THE LOBSTER BISQUE
WITH THE LOBSTER WONTONS.
(Jonathan) WE DO MAKE AN INTENSE BISQUE-FLAVORED SOUP
WITH A LOT OF CREAM IN THERE.
UM, LOBSTER BODY'S GIVEN IT ALL THE FLAVOR,
SOME COGNAC IN THERE, SOME SWEET WINE THAT GOES ALONG WITH IT,
AND THEN LOTS OF CHOPPED LOBSTER MEAT
AND THEN THE PIèCE DE RéSISTANCE, I THINK,
IS THE CRISPY WONTONS THAT ARE FULL WITH LOBSTER MEAT, AS WELL.
(Ian) THE BISQUE SORT OF CIRCLES
THE LOBSTER AND THE WONTONS LIKE A MOAT.
IT'S VERY RICH. IT'S VERY DECADENT.
YOU REALLY DON'T NEED MORE THAN A SMALL BOWL OF IT,
BECAUSE IT REALLY HITS YOU WITH SUCH INTENSE FLAVOR.
SO THERE ARE SOME CLASSIC COMBINATIONS IN THIS WORLD.
YOU KNOW, THERE'S-- THERE'S BEER AND PEANUTS,
UH, COFFEE AND CIGARETTES.
LOBSTER AND BUTTER AND CORN
IS ONE OF THOSE COMBINATIONS.
(Amanda) CHEF CARTWRIGHT WANTED TO DO A TWIST ON THIS.
WHAT HE DOES
IS A SMOKED BUTTER-POACHED LOBSTER
WITH A SWEET CORN PURéE.
(Lee Anne) IT'S HALF A LOBSTER TAIL
THAT HAS BEEN LIGHTLY SMOKED
AND IT'S POACHED IN A BEURRE FONDUE,
WHICH IS JUST LITERALLY A WARM BUTTER BATH.
IT'S PUT IN A BOWL
ON TOP A BEAUTIFUL YELLOW CORN PURéE,
THEN DRIZZLED IN A SAUCE THAT'S MADE FROM COGNAC,
LOBSTER STOCK, AND LOBSTER CORAL.
THEN COVERS THE DISH,
AND THIS IS SORT OF WHERE THE--THE DRAMA HAPPENS.
(Jonathan) THANKS TO MODERN TECHNOLOGY
AND SCIENCE THAT MOVES ALONG THIS SMOKING TECHNIQUE,
WHERE WE COULD FILL A CLOCHE FULL OF SMOKE
AND REALLY RELEASE THAT
RIGHT IN FRONT OF A CUSTOMER'S NOSE
TO START THEIR SENSES REALLY WORKING OVERTIME
BEFORE THEY EVEN TOOK A BITE OF ANY DISH.
(Lee Anne) THE SMOKE-- IT LINGERS,
AND IT ADDS THIS REALLY BEAUTIFUL,
ALMOST, LIKE, WOODSY SWEETNESS TO IT.
(whispers) LOOKS SO GOOD.
(Amanda) SMELLS LIKE YOU'RE HAVING,
YOU KNOW, A BIG LOBSTER AND CLAM BAKE,
BUT IN THIS LITTLE TINY DISH
WITH THIS BEAUTIFUL PETITE LOBSTER,
AND YOU'RE TASTING IT ALREADY,
AND YOU CAN'T WAIT TO TAKE THAT FIRST BITE.
(Ian) THIS IS THE LITTLE BLACK DRESS AND THE STILETTOS
FOR BUTTER-POACHED LOBSTER AND SWEET CORN.
THAT IS SO GOOD.
THIS IS TAKING IT OUT ON A--
A REALLY NICE, FIVE-STAR DATE,
AND THAT MAKES IT UNIQUE.
(Amanda) IF YOU'RE TRAVELING TO MAINE
AND YOU WANT TO GO ALL OUT,
YOU HAVE TO GO TO THE WHITE BARN INN.
YOU WILL GET TREATED LIKE ROYALTY
AND YOU WILL NEVER FORGET YOUR MEAL.
THE BEAUTY AND THE LUX--YOU KNOW...
(man sneezes)
HE ADDS THE SMOKE
TO THE DISH WITH A VAPORIZER, WHICH, YOU KNOW,
IS SOMETIMES USED TO SMOKE OTHER THINGS.
(laughs) IT'S TRUE.