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that, if they don t love it, then anthony: plan b. josh: yeah. anthony: so the menu changes every night? josh: at the whim of poli right now. anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitality s tavernita, little market brasserie, and barcito. ryan: all right. first serving we have, this is risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit of butter, we topped it with a little bit of fermented sunchokes, the base of the sunflower plant, and just garnished it with a little green sunflower sprouts. so we used three different cooking techniques with one ingredient to make this dish. enjoy. anthony: beautiful. mm. wow. insanely delicious. nothing about that description sounded particularly interesting to me, but it s delicious. ryan: this next course is a play on a very traditional italian dish, linguini, chili flakes, sea urchin or cr

Ryan poliJosh habigerPlan b joshWhim of poliLittle market brasserieFermented sunchokesSunflower plantParmesan cheeseCooking techniquesSunflower seedsGreen sunflower sproutsSea urchinWakame seaweed bucatiniInsanely deliciousChili flakes