your body that it s dying on the permafrost, causing it to kick loose all sorts of emergency, lifesaving, anti-inflammatory proteins, after which you are supposed to feel better. - oh, god! - if your fingers and penis don t shatter like hummel figurines. - oh, god! - you did it. - ohh. - watch your head. - all right! - take it off. [sighs] - well, how do you feel? - good luck. i m dying. in a good way though. - all right, so step right in? - you ready, sir? - no, i m not ready. i don t like the way he looks. he looks unhappy. all right? - it s all right. - [groans] - did you notice how, like, the last 40, 50 seconds were the coldest? - yeah. - pretty much his whole session s gonna be like that last 40 to 50 seconds. - oh, great. - the whole session because you re going second. - oh, yeah. that s uncomfortable. - yeah, you re already at negative 306. - oh, yeah, that s bad. that s bad. that s not good. - you can do it. - [groans] - you feeling all right? - n
[ laughter ] [ cheers ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la chef: what if we just get dino s and go to edgefield, then go to robert s? chef 2: edgefield closes at midnight. chef: you gotta see have you been to robert s? chef 2: but dino s definitely anthony: i haven t been anywhere. chef 2: starter and that s it. anthony: i saw the hotel. the [ bleep ] do i know? [ laughter ] patrick martin: hold on, time out. stop, stop, stop. you ve never hung in nashville? anthony: no. martin: you re gonna have a fun time. anthony: i have no doubt. [ laughter ] anthony: nashville. if you haven t been there, you probably know it as what? a country music capital, grand ole opry, and it is music city. and there is indeed plenty of country music, bot
- the idea of this place was to cook the way that a bartender bartends. when you re looking the person in the eye and handing them a plate of food, there s no there s no hiding. if they love it, then you see that. if they don t love it, then. - plan b. - yeah. - so the menu changes every night? - at the whim of poli right now. - chef ryan poli is the new kid in town fresh from chicago. a veteran of mercadito, hospitality s tavernita, little market brasserie, and barcito. - all right, the first serving we have, this is risotto, but instead of using rice we use sunflower seeds. we treat it like a normal risotto, add parmesan cheese and a little bit of butter. we topped it with a little bit of fermented sun chokes, the base of the sunflower plant, and just garnished it with a little green sunflower sprout. so we use three different cooking techniques of one ingredient to make this dish. enjoy. - beautiful. mmm. wow, that s.
Are not in a lot of places. josh: mm-hmm. anthony: whether it s music or restaurants or come here and do creative shit. josh: yeah, it s a really cool place. it s a lot of fun. ryan: a little crumble of sea salt. let me know when it s ready. josh: the idea of this place was to cook the way that a bartender bartends. you re looking the person in the eye and handing them the plate of food, there s no hiding. if they love it, then you see 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, but we topped it with a little bit of ferm
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