immediately tackled me to the floor and shielded me from the direction of the gun with their bodies. to which i say, thanks, guys, but dudes, your wives are going to be pissed. you know, you re not the secret service. you re young, you have your whole life ahead of you. mo: it just came out. marise rache: he had to protect you. anthony: but just like that, it s back to the food and the conversation. keep your glass full and your friends around you and we ll make it through. oh, wow. marise rache: ah, this one is amazing. anthony: beautiful. cupim, ox hump pot roast. served with mashed potatoes and farofa. so, why did you do something as difficult as opening a restaurant? [ bruna speaking portuguese ] anthony: cooking is about joy and comfort. cooking in a restaurant is about business. so, is it still a joy?
anthony: now wait a minute. is this based on the quality of the dishes or is this a philosophical decision to just hire other women? [ bruna speaking portuguese ] anthony: turkey neck braised with butter and garlic, served in white beans topped with kale and pork belly. marise rache: i think this is neck. leonardo paixao: yes, turkey neck. marise rache: turkey neck. anthony: turkey neck. cool. marise rache: with her grandmother s knife. [ laughs ] anthony: ah, with what s left of it. what it used to be like this?
she owns a restaurant, birosca, where she cooks the food of her childhood, the food she learned from her grandmother and her nanny. leonardo paixao: so when you are a kid here, your family obligates you to eat jiló. anthony: why? marise rache: because i think i think it was to teach children to eat different flavors, different sensations. anthony: leo is a friend of bruna s and of marise and denise rache owners of d artagnan, one of the first ambitious fine-dining restaurants in belo to be owned and operated by women. was it particularly hard as women starting in the business 20 years ago? marise rache: when we began, there wasn t a lot of women chefs. and we decided to open a restaurant because we like to cook together. denise rache: i think nobody trusted us. we have many friends and they have restaurants, they are
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anthony: now wait a minute. is this based on the quality of the dishes or is this a philosophical decision to just hire other women? [ bruna speaking portuguese ] anthony: turkey neck braised with butter and garlic, served in white beans topped with kale and pork belly. marise rache: i think this is neck. leonardo paixao: yes, turkey neck. marise rache: turkey neck. anthony: turkey neck. cool. marise rache: with her grandmother s knife. [ laughs ] anthony: ah, with what s left of it. what it used to be like this?