and

Bikini Production. This is a bikini sandwich designed for my love of the Spanish bikini sandwich. We call it the world's thinnest sandwich. The idea of this dish is that we fill it with luxurious ingredients that embody a machi sandwich. We use Comte cheese from France and we kind of make like a Comte cheese ganache and then we layer that with fresh shavings of Cinco Hotas Ramon Iberico, which for me is the greatest in the world. This is the base of the sandwich and as you can tell it's super, super airy. It's like a wafer. We need two of these per order. We can sell over a hundred of these a night, so kind of like everything else. It's a huge production that has to continually work with extreme efficiency. These machines here, they have to continually go for hours and hours to fill this. It's not a traditional scoop welding machine. It's basically a flat iron press with non-stick surfaces that I've used for a variety of techniques, but it's The batter is really special because it's a combination of the right amount of starch and how those starches are introduced with flour and how it's rested and sits over time to give it the resiliency it needs to be paper thin and light without being overly heavy. Over here we have our chicken production. Chef Will here has been with us since day one and he's a monster. Will can single-handedly prep almost all of it by himself and we're super lucky to have him. This is a signature electric chicken. It's called electric because it has a heavy amount of Sichuan oil and a little bit of Sancho, which is Japanese. It has a numbing effect on the palate. It's kind of like our version of Nashville hot chicken. We debone it for maximum surface area, for crunch, for consistency. It also helps speed up the cooking process. Then we brine the legs overnight. It makes a juicier piece of chicken. For me, you cannot fry chicken if you don't brine it. We air dry it. It takes a little bit of that moisture out of the skin so that when we fry it it's even extra crispy. Off the air dry, into buttermilk. Out of the buttermilk and into our dredge. Out of the dredge, into the fryer. Every single chicken gets fried for exactly seven minutes, no more, no less. Out of the fryer, into our amazing Sichuan oil. It goes in and out of that oil, which just allows that textural crunch layer to be saturated with all that chili. But then we let it drip and dry so that the chicken's not overly saturated. And then we finish it with a handy dusting of a lot more chili powder, Sichuan powder. We let the guests use a pair of scissors. We instruct them to put a glove on so they can handle the heat. If we cut up the chicken, it immediately starts to lose heat and also moisture. All of the dishes are izakaya style, so it's all things to share. And this is how we can make something that is a single leg of chicken, shareable for, you know, the whole table. That's it for our chicken. Keep this thing moving. We have a little bit more production to do. We got about an hour before doors open. Get ready for service. Do any final tastings, any final garnish work, and make sure the stations are set the way they need to be for service. And here's our nori rolls. The cutting boards are coming out, salamanders going on, ovens are going on, cotton candy machines getting warmed up. This is another bit of garnish for one of the dishes. This is our chicken skins, which we make chicken stock and puree the chicken stock with kosher barley rice from japan. It kind of puffs like a chicharron. These are the skins that we have drawing on the speed rack downstairs. We go through a lot of these. We do a chicken chips and salsa, so this actually acts as like a potato chip. The guests get to crack the chips that are seasoned with the powder and dip it into avocado, pineapple, and salsa verde. So the order of service is getting at least last minute. This tastes super crunchy. We're going to put up the chicken chips and salsa. This is kind of a Fran Adria trick. Way, way, way, way back in the day used to put salt air on his margaritas, which is super ahead of its time. Sometimes people will look at airs and foams and they'll criticize it as being sciency and molecular. It's no different than any other technique. Making a foam, making a puff chip, making an anglaise for ice cream base. These are all science techniques. You can either dip it or you can sip it. It's almost designed to be like a gazpacho. Guests have a lot of fun with it. You need to check the foie gras, which is our signature Mont Blanc recipe, which is toasted shokupan, sour cherry jam. Make sure we're tight there. Did you re-blend that? Let's see. This is a pate a plie, classic French pate a plie using cherry juice. It's kind of like a jam, which still gives it bite and really holds up texturally to the foie gras. We've lost a few chefs to this dish. He's our third chef to attempt this. Today. Today. Foie gras is obviously really, really dense, right? It's pure fat. And when fat gets cold, it gets really, really firm. We stabilize ours with a little bit of gelatin, so it's flexible, but we don't do a whole lot else to it. So inherently, he's working with a very, very dense, firm duck fat. And he'll probably start going to the gym soon. He's going to fix the cherry, so I think we're pretty much there, unless we're surprised. There's also like a peanut butter and jelly thing going on, not in actual flavor, but in texture and design. The sour cherry and the super fatty foie gras, and of course the bread. Your mind takes you to a place, you're like, something's very familiar about this. It's done in a little bit more of an elegant fashion. For service, I'll typically expedite, or Chef Isaac will expedite. We have 110 people on the books. We could easily have 150 walk-ins tonight that we're not ready for. And with that comes surprises. That's the nature of this. We are all set up in here with tastings. Now we just need to finalize getting the expo station set up and fine-tuning everything so we can get ready to go for service. It's four o'clock. We're about to get busy. So I'm going to have to kindly ask you to leave. Thank you. One, two, three, four, jump. Bicycle. First I ride my bicycle very slowly. Bicycle riding. Then I ride my bicycle a little bit. First I ride my scooter very slowly. Scoot, scoot, scooby-doo. Scooter riding. Then I ride my scooter a little bit faster. Scoot, scoot, scooby-doo. Scooter riding. Then I ride my scooter even faster. Scoot, scoot, scooby-doo. Scooter riding. Then I ride my scooter. Scoot, scoot, scooter. Really, really, really, really, really, really fast. First I walk around my house very slowly. Wa, wa, wa, wa, wa, wa, walking around. Then I walk around my house a little bit faster. Wa, wa, wa, wa, wa, walking around. Then I run around my house even faster. Wa, wa, wa, wa, wa, running around. Then I run around my house. Run, run around my house really, really, really, really, really, really fast. I'm really, really, really, really, really, really, really, really, really, really, really fast. Yeah, this mountain. I'm standing at the top of this mountain, and there's just so much I can see. Look! Over there it's an eagle. An eagle would be fun to be. So when it starts to flap its wings, I'll start to flap mine too. And while I'm standing at the top of this mountain, I'll do what an eagle can do. I'm standing at the top of this mountain, and there's just so much I can see. Look! Over there it's the ocean. The ocean would be fun to be. So when it starts to roll its waves, I'll start to roll mine too. And while I'm standing at the top of this mountain, I'll do what the ocean can do. I'm standing at the top of this mountain, and there's just so much I can see. Look! Over there it's an oak tree. An oak tree would be fun to be. So when I see it be straight and tall, I'll start to be straight and tall too. And while I'm standing at the top of this mountain, I'll do what an oak tree can do. I'm standing at the top of this mountain, and there's just so much I can see. Look! Over there it's a beautiful horse. A horse would be fun to be. So when it starts to gallop around, I'll start to gallop round too. And while I'm standing at the top of this mountain, I'll do what a horse can do. I'm standing at the top of this mountain, and there's just so much I can see. Look! Over there it's a big group of kids standing here just like me. So I'll wave and call out, hi! And they'll wave and call, hi too! And now we're standing at the top of this mountain, doing what kids can do. Yes, we're standing at the top of this mountain, doing everything that kids can do. Hello! What's your name? Hey, what's your name? Nice to meet you. I just wanted to find if there was treasure up here. I like treasure. I love treasure. It's like we're on a mountain and it's echolocation. Lori Berkner! This is how I do it. Now if you want to see how I do it, this is how I do it. If you want to see how I do it, this is how I do it. This is how I do it, this is how I do, do. This is how I do it, this is how I do it. Watch me jump and jump up high. Watch me spin and fly like a butterfly. This is how I do it, this is how I do, do. This is how I do it, this is how I do it. Watch me throw my arms. Watch me slide. Watch me nod my head. And watch me step from side to side to side to side. This is how I do it, this is how I do, do. This is how I do it, this is how I do it. Watch me open my mouth and give my toes a tap. Watch me stretch out my arms. And clap, clap, clap, clap, clap, clap, clap, clap, clap, clap. This is how I do it, this is how I do, do. This is how I do it, this is how I do it. Watch me shake my hands. Watch me shake my knees. And watch me dance. Now watch my face. Cause this is how I do it, this is how I do, do. This is how I do it, this is how I do it. This is how I do it.