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Something that is deceivingly simple but it is not. Those are my favorite recipes that -- it looks like there is only three or four components on a plate but it is made with a lot of technique and you can taste it and you can see it and that to me it is a great recipe where I mean, you know that is a pretty broad statement but there is many dishes that I am envious of that other chefs making them like, Oh! My God! That is genius. That is so delicious. And no one can do it because that requires of a high level of skill.
And to me that is a great recipe because at the same time it is easy to do but there is a barrier to accomplishing it because of the technique level and the skill level and those are the ones that I appreciate the most. So many things what Wiley makes at wd-50, I just get so mad at sometimes. He is good friend, well, there are so delicious, but I am just like man, he is so smart. And I just -- it boggles my mind because at the end of the day it looks complicated, but it is not. Its understanding food and food theory and building upon flavor profiles. Chef Keller too, you know. People will go or just like, Wow! That is really delicious or what. It is simple like the salmon cornet, is like the greatest in this dish of all time because it is so simple. It is and that flavor combination has been around for years but not packaged that way and not executed at the high level. And it could just be like pasta from Andrew Carmelini. Or if it is getting fish slice from Chef Yasuda, it is Sushi Yasuda, it is stuff that has lot of technique. It looks simple slicing fish but it is not that simple. Those are the things that get me excited. I think the rest of you had -- I mean, I say this because one of our sushi chefs said, this is like the signature or sort of the normal -- dish and I think I was simple like, just cherry tomatoes on tofu and like a little sesame, soy or vinegar.
Note that that is difficult to make but it took as a long time to figure that one out. It is basically our take on a salad caprese and we had all these market tomatoes in words just like, what do we are going to do? We are just looking literally looking at them on the table like -- it feels like, okay, we are sort of an agent restaurant, how the hell are we going to serve this and we just stared at them for an hour. I was drinking the beer and I was just like, alright, no one thought of anything and come home and I thought about it some more on, or like, okay, let us peel the great tomatoes and cherry tomatoes because I do not necessarily like the texture on a cherry tomato. So it is nice and beautiful to and so you quickly brought to plunge it and we will make beautiful little cylinders of tofu we will gently put it on and make a nice shift not a bit of a chisel. So it looks basil, you know, the whole thing looks like mozzarella and tomatoes and basil but the flavor profile is completely different and could not be more simple and we like that dish a lot.
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