Demonstration of what sara does really well which is taking roman classic flavours and combining them.. yeah. yeah. .in a way that s new but not like revolutionary or extra contemporary they just make sense in the cuisine today. sara gets her scalpel into some beef heart and we take a seat in the dining room. what s that? [ speaking foreign language ] really, this is a really unusual texture too isn t it? alright so if we break down what the offal are we have heart, liver, lungs, stomach. brain. .brain, sweetbreads. .intestines. .snout. snout? cartilaginous things on the face? oh yeah. the whole head really, if you think about it. the whole head. yeah. if pasta is the first pillar of
Sweetbreads with heart to purple potato cream with plum gelato. i was curious how the city had taken to his creations. the downside of rome being so steeped in history is that sometimes great things are resisted because they re new and not what people are used to. missing food this good is a real shame. i m sorry. but here s the thing - the one thing romans can t resist is a good meal and i m hopeful that soon noda s food will be another
What is that? greg: it is in oregon? jesse: what is the name of that? sweetbreads. i ordered it, and i will never do that. emily: are those intestine intestines? martha: that is so funny, that s exactly what i was going to say, sweetbreads sounds like something yummy, but it is not. emily: i am pretty adventurous food wise. greg: based on the name, what would they be? emily: crickets. it would be something i know i would not eat. greg: the name eggplant it just sounds disgusting. it s about the name of something. it s like, i can t eat eggplant. jesse: you have thought about it before. greg: this purple and gross. heather asks what is something you look forward to every day? all right, ms. positive. emily: not you.
Out to be glands. what is that? greg: it is in oregon? jesse: what is the name of that? sweetbreads. i ordered it, and i will never do that. emily: are those intestine intestines? martha: that is so funny, that s exactly what i was going to say, sweetbreads sounds like something yummy, but it is not. emily: i am pretty adventurous food wise. greg: based on the name, what would they be? emily: crickets. it would be something i know i would not eat. greg: the name eggplant it just sounds disgusting. it s about the name of something. it s like, i can t eat eggplant. jesse: you have thought about it before. greg: this purple and gross. heather asks what is something you look forward to every day? all right, ms. positive. emily: not you.
[ anthony laughs ] anthony: books, printed ephemera, collectibles. fred retains an enduring love for the great iron horses that still take passengers across the frozen land he calls home. but it s something more than just nostalgia. it s also an appreciation for a dying art. fred: i mean, it s like the old cruise ships or you transport your comfort, you know? anthony: in those halcyon days of cross-country rail, there were lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. david: when you look at the menus of all all the what how people used to eat on trains, that s all inspiration of how we cook in the restaurant. you know? anthony: casserole with sweetbreads and fresh peas with béarnaise sauce. roast leg of lamb, currant jelly. fred: very nice pictures in the book the dining by train book of a guy holding the turkey, cutting the turkey. anthony: right. fred: when you order a drink anthony: right. fred: it comes