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[ 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 musi ....
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Sunflower seeds extracted from the sunflower plant s head have a resilient yet tender texture and a subtle nutty flavor, offering diverse health benefits beyond their pleasant taste. ....
- 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 ....