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, but 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. 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 crabmeat. this is our versio we just used japanese ingredients.
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, but 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. 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 crabmeat. this is our version. we just used japanese ingredients. so we made a wakame seaweed bucatini. we have yuzukosho to represent the chili flakes, they re a little bit citrusy, a little bit spicy, and then we took scallops and dried and smoked them and grated it over the top. enjoy. anthony: ah! josh: thank you. anthony: man. you are talking my lan
italian dish, linguini, chili flakes, sea urchin or crabmeat. this is our version. we just used japanese ingredients. so we made a wakame seaweed bucatini. we have yuzukosho to represent the chili flakes, they re a little bit citrusy, a little bit spicy, and then we took scallops and dried and smoked them and grated it over the top. enjoy. anthony: ah! josh: thank you. anthony: man. you are talking my language here. that s obscenely good. i would face plant in a big bowl of this. this will be good. remember when tony soprano would come home? he d come home after a night of whoring and killing people, and he d go home and he d open their refrigerator and there d be like a tupperware container, and there would be like some cold leftover ziti that carmela had made him, like, maybe the night before, maybe two nights ago, but the fact is it was there? as completely awesome as this is, i would wake up and eat this cold, like in a tupperware container the next morning. i would totally e
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, but 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. 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 crabmeat.
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, but 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. 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 crabmeat. this is our version.